Use this simple recipe when making our cauliflower puree and cauliflower salad. It's also an easy side dish recipe.
Author: Martha Stewart
Stone-ground grits ensure nicely textured (never mushy!) results. Here, they're simmered with chicken broth until thick and creamy and finished with butter...
Author: Martha Stewart
Infused with the essential oils of lemons, limes, oranges, and grapefruits, these finishing salts boast a bright flavor that elevates everything from dark...
Author: Martha Stewart
Mashed sweet potatoes aren't just a tasty side dish -- they also make a maple-sweet showstopper dessert with only 15 minutes of prep.
Author: Martha Stewart
Brighten up a cold-weather dinner with a dish of these sweet and mellow green beans.
Author: Martha Stewart
In candy-making, the goal is usually to prevent caramel from crystallizing. For this recipe, that's exactly what you want to do to in order to create the...
Author: Martha Stewart
Silky pureed sweet potatoes get fruity notes from applesauce and hints of heat from freshly grated ginger. A topping of caramelized diced apples makes...
Author: Martha Stewart
These bright-green beans help create a classic backdrop to the Thanksgiving bird, whether you're serving roasted turkey breast for a few or a whole turkey...
Author: Martha Stewart
This sweet and tart condiment is a perfect dipping sauce for our Chicken Wands.
Author: Martha Stewart
Instead of serving chips and dip, sate visitors' salty-snack cravings with a bowl of hearty, healthful roasted chickpeas flavored with your favorite dried...
Author: Martha Stewart
This relish goes well with grilled or roasted pork and steak, or cheese.
Author: Martha Stewart
Serve broiled polenta slices with sauteed mushrooms or your favorite chunky tomato sauce.
Author: Martha Stewart
This Asian-flavored broccoli goes well with grilled steak or pork tenderloin.
Author: Martha Stewart
Whether raw or cooked, corn on the cob doesn't require much to make it taste absolutely delicious. Here, we combine reduced-fat mayonnaise, lime juice,...
Author: Martha Stewart
Blend mild farmer's cheese with sugar, raisins, and lemon zest to make the traditional filling for Cheese Danish. Martha made this recipe on Martha Bakes...
Author: Martha Stewart
Try using this easy lemon vinaigrette to upgrade all sorts of veggies, such as our Green Salad with Olives or Green Beans Vinaigrette.
Author: Martha Stewart
Author: Martha Stewart
Simple sweet potatoes dolled up with maple sour cream make a hearty side for any weeknight dinner.
Author: Martha Stewart
This ragout is meant to be a side dish, but it can be served with a green salad for a light lunch.
Author: Martha Stewart
A food mill separates the apples from their peels, but allows the rosy color of the skins to remain in this simple pink applesauce recipe.
Author: Martha Stewart
Artichokes aren't as prickly to prepare as they may seem. Let veggies take center stage and serve these as the main event.
Author: Martha Stewart
Fiddleheads lend themselves to many of the same preparations as asparagus. Here they are served warm, but they also make good hors d'oeuvres served in...
Author: Martha Stewart
This tasty sauce makes a cool companion for our Spicy Lentil-Walnut Burgers.
Author: Martha Stewart
Author: Martha Stewart
Use this compound butter when making our Corn on the Cob with Herbed Butter.
Author: Martha Stewart
The trick to getting this meatless chili on the table in under an hour? Starting with marinara sauce. It's spiced with cumin and chipotle-chile powder...
Author: Martha Stewart
Halving the yams before roasting greatly reduces the cooking time and gives them a nice golden crust.
Author: Martha Stewart
The mustard-brown sugar glaze gives these roasted vegetables a flavorful lift.
Author: Martha Stewart
A new condiment for both Thanksgiving dinner and those leftover turkey sandwiches. Only 39 calories and no fat per serving.
Author: Martha Stewart
Create decorative, edible dessert bowls by dipping a balloon in tempered chocolate. Jacques Torres prepared these on Episode 501 of "Martha Bakes."
Author: Martha Stewart
The juices of grapefruit and lime -- tempered by soy sauce and sesame seeds -- make this just the blend for a delicate Asian-inspired salad with thinly...
Author: Martha Stewart
Wedges of large green tomatoes and whole small tomatoes both make delicious pickles. Kept in sealed canning jars, their flavor will continue to develop...
Author: Martha Stewart
Spaetzle -- a German dish of tiny noodles -- is often made by forcing dough through thelarge holes of a colander into boiling water;we like to use a potato...
Author: Martha Stewart
To create these tortilla cups, simply bake corn tortillas on small ovenproof bowls. Fill them with our Turkey Chili or the chili of your choice.
Author: Martha Stewart
Author: Martha Stewart
Use these sweet-and-sour pickles to make our Potato-and-Pickled-Beet Salad. They also make a delectable snack straight out of the fridge.
Author: Martha Stewart
This recipe adapted from Dave Lieberman's Young and Hungry (Hyperion, 2005)
Author: Martha Stewart
Arugula adds a peppery tang to the mild, nutty taste of fontina in this easy-to-make pizza.
Author: Martha Stewart
Spread it on meat or chicken before grilling, or serve it with corn on the cob.
Author: Martha Stewart
With crackled skins and soft interiors, these roasted potatoes are a traditional side dish for dinner meat entrees but taste just as good served as a hot...
Author: Martha Stewart
Pierogi are an incredibly versatile food, adapting to both sweet and savory fillings. Seasonal fruit, such as plump blueberries or Italian plums, makes...
Author: Martha Stewart
Simmering sour cherries with just enough sugar to balance their tartness is a simple way to make the fruit last. Store preserves in the refrigerator and...
Author: Martha Stewart
Braised, tender baby artichokes add a taste of spring to any meal.
Author: Martha Stewart
Savory corn pudding is a traditional Thanksgiving dish in many parts of the country. This one, from Lewis Morris of Princeton, New Jersey, is slightly...
Author: Martha Stewart
Before making this dish, read our handy instructions on how to make paillards. Veal is often sold as cutlets. Pound them if they need to be thinner or...
Author: Martha Stewart
Slather this sauce on Grilled Ribs while they get a quick char on the grill. It gives already tasty meat an added boost of flavor.
Author: Martha Stewart
Rich in folic acid and vitamin C, beets are a colorful, nutritious addition to the dinner table.
Author: Martha Stewart
We made our own flavored gelatin by dissolving unflavored gelatin in fruit juice.
Author: Martha Stewart