The balsamic glaze on these pearl onions lends a sweetness to this side dish that's perfect for Thanksgiving dinner, but easy enough for a weeknight. Serve...
Author: Martha Stewart
This flavorful cabbage recipe makes a colorful fall side dish.
Author: Martha Stewart
Simmering horseradish in cream tempers its pungency; that's the first step in making this distinctive version of mashed potatoes, which nicely complements...
Author: Martha Stewart
The essential Russian dressing is used for Martha's Reuben recipe.
Author: Martha Stewart
Roasting the beets concentrates their sweet flavor.
Author: Martha Stewart
Pickling gives crisp, mellow vegetables spunky personality. These Kirby cucumbers -- a small, unwaxed type that's perfect for pickles -- are seasoned with...
Author: Martha Stewart
It's a bright idea to add citrus to the classic party pairing of cool drinks, such as our Orange-Rum Punch, and crunchy nuts.
Author: Martha Stewart
Refrigerate the dressing base in an airtight container, up to 2 weeks, before adding mix-ins. For a lower-fat version, replace the sour cream with low-fat...
Author: Martha Stewart
Whether you choose the soft and creamy version or the firmer, set rendition, polenta makes a wonderful side dish for hearty fall and winter meals.
Author: Martha Stewart
Serve alongside Roasted Pork Shoulder with Sage and Coriander.
Author: Martha Stewart
Drizzle these vegetables with our Serrano Vinaigrette before serving.
Author: Martha Stewart
This is a perfect topping for our Pulled Pork Sandwiches.
Author: Martha Stewart
Leaves ofSwiss chard, blancheduntil pliable and vibrant,make wrappers for parcels of a brown-rice filling enriched with ricotta;spoonfuls offresh tomato...
Author: Martha Stewart
This blend of bold flavors adds speedy savor. Make a double batch and give half to a lucky recipient.
Author: Martha Stewart
Try this sweet-and-peppery butter on broiled or grilled white fish, on grilled steak or chicken, on corn on the cob or boiled potatoes, or with boiled...
Author: Martha Stewart
This vegetarian, broccoli tofu stir-fry is delicious over brown rice or noodles.
Author: Martha Stewart
These apricots pair well with vanilla all-natural frozen yogurt, as pictured.
Author: Martha Stewart
For a classic meat-and-potatoes combo, pair this simple dish with German-style sausages.
Author: Martha Stewart
Pimenton, or smoked paprika, gives these potatoes an unexpected flavor. Any of the several varieties of the spice -- ranging from sweet to hot -- will...
Author: Martha Stewart
The chutney can be made up to three days ahead and stored in an airtight container in the refrigerator.
Author: Martha Stewart
Sauteed escarole is great paired with our recipe for Spice-Rubbed Turkey Breast with Sweet Potatoes.
Author: Martha Stewart
Give sauteed green beans a buttery crunch with pine nuts.
Author: Martha Stewart
Using a potato variety that's high in starch, like Yukon gold, will give you fluffier mashed potatoes.
Author: Martha Stewart
This is an excellent accompaniment to roasted pork, duck, or turkey.
Author: Martha Stewart
Ever-popular sweet potatoes team up with an underrated root vegetable in this silky mash: peppery rutabaga. Garlic and sage cooked in butter, plus a generous...
Author: Martha Stewart
Best served warm, these fragrant, golden Apple Fritters are by turns tender, crisp, and fruity. A simpler (no-yeast) alternative to sufganiyot-the traditional...
Author: Martha Stewart
A spoonful of paprika gives this oven-cooked cauliflower a golden brown glow and slightly spicy taste; high-heat roasting creates a nutty sweetness.
Author: Martha Stewart
Keep this rich condiment in the refrigerator for nights when you need to elevate simply roasted chicken, steak, or fish.
Author: Martha Stewart
Balsamic gets a brief blitz in the blender with rosemary, mustard, and garlic in this quick-to-make dressing that doubles as a marinade.
Author: Martha Stewart
This delicious recipe for mashed potatoes enriched with cream cheese came from Martha's mother, Mrs. Kostyra.
Author: Martha Stewart
The secret to making these peanuts is to carefully follow the visual cues at each step of the recipe. You want to achieve just the right balance between...
Author: Martha Stewart
Seasoned with garlic and lightened with egg whites, a potato souffle is delightfully puffy out of the oven.
Author: Martha Stewart
The garlic and lemon zest jazz up your healthy broccoli side dish.
Author: Martha Stewart
Serve this butter with our Boiled Lobsters with Corn and Potatoes.
Author: Martha Stewart
These beans are good alongside Cornmeal-Crusted Tilapia with Salsa.
Author: Martha Stewart
This sauce comes out bright with a bite, thanks to sweet steamed beets and fiery fresh horseradish root. Dab it on to favorites like corned beef, roasted...
Author: Martha Stewart
This lentil curry is creamy, rich, healthy and very easy to make. If you have never tried lentil curry, you must try this coconut lentil curry! This is...
Author: TheCookingFoodie
The many buttered layers of phyllo dough, walnut filling, and sweet syrup make baklava the ultimate special-occasion dessert in Greece.
Author: Martha Stewart
Serve this classic cocktail sauce alongside our Fruits de Mer Platter.
Author: Martha Stewart
Apples, leaks and rosemary blend to make this a one-of-a-kind stuffing for your holiday bird.
Author: Martha Stewart
The caramel apple takes a sophisticated turn in this dessert. Baked with butter, sugar, ginger, and cinnamon, the fruit goes soft and spicy before you...
Author: Martha Stewart
This oven-roasted asparagus and leek recipe is simply delicious. If thick asparagus is unavailable, use thin spears, and adjust the cooking time; thin...
Author: Martha Stewart
Garlicky, buttery sauteed Brussels sprouts are brightened with fresh lemon juice and finished with toasted walnuts in this tasty Thanksgiving side dish....
Author: Martha Stewart
Grilling plum tomatoes gives them a smoky flavor -- ideal for use in many recipes, including our Grilled Tomato Linguine.
Author: Martha Stewart
Roasted garlic is also good spread on bread and stirred into sauces or vinaigrettes. Make an extra head or two; it will keep, tightly wrapped, in the refrigerator...
Author: Martha Stewart
Try this pesto as a dipping sauce for cold Boiled Lobster Tails, or toss it with fresh cooked pasta.
Author: Martha Stewart