A healthy, one-skillet vegetable side. Make it vegan by using vegetable broth.
Author: Martha Stewart
Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
Author: Martha Stewart
Serve these zingy potatoes with our Horseradish Crusted Salmon.
Author: Martha Stewart
This puree can be used as a filling for Stuffed Sweet Dumpling Squash, but is delicious served on its own.
Author: Martha Stewart
We made this dish with white sweet corn, but yellow or bicolor corn would be delicious as well.
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
These beans are good alongside Cornmeal-Crusted Tilapia with Salsa.
Author: Martha Stewart
For Passover dinner, add a little zest to matzo with olive oil infused with herbs like rosemary and thyme. Though you can use store-bought flavored oil,...
Author: Martha Stewart
Serve this butter with our Boiled Lobsters with Corn and Potatoes.
Author: Martha Stewart
Flageolet, pale-green kidney beans, are prevalent in French cooking. Their delicate flavor is well suited for simple preparations and is particularly good...
Author: Martha Stewart
Olive slivers add a tangy note to steamed broccoli florets.
Author: Martha Stewart
You can make this tart ruby-red relish up to three days ahead of the feast.
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
This cranberry sauce with dried Calimyrna figs has a chutney-like texture. A little red wine makes the sauce rich in flavor and ruby red in color.
Author: Martha Stewart
A healthy redo of this popular "vegetable" curbs the fat and salt but keeps the crunch.
Author: Martha Stewart
In the traditional baklava, nuts are layered between buttered paper-thin sheets of phyllo. Instead, to save time, we rolled up the sheets and cut them...
Author: Martha Stewart
This easy five-ingredient sauce has just a touch of cream to temper the acidity of the tomatoes; and it has the perfect consistency for spooning over all...
Author: Lauryn Tyrell
Tissue-thin phyllo pastry encloses a mixture of ricotta, golden raisins, and portobello mushrooms.
Author: Martha Stewart
A rich Middle Eastern-inspired spice mixture lends layers of flavor to these potatoes.
Author: Martha Stewart
Raw, fennel is cool and crunchy. Cooked, fennel turns mellow and the flesh softens; it is perfect as a side dish for fish or chicken.
Author: Martha Stewart
A little bit of cinnamon goes a long way in the butter used to flavor this roasted side dish.
Author: Martha Stewart
Sweet potatoes give the classic French sliced-and-layered potato dish pommes Anna a fall twist. This recipe appears in our cookbook "Martha Stewart's Vegetables"...
Author: Martha Stewart
These mushrooms, with caramelized onions, are the perfect accompaniment to grilled burgers.
Author: Martha Stewart
Sweet and tender Golden Delicious apples mingle with cinnamon, raisins, and walnuts in this traditional Austrian dessert. Martha and Nick Malgieri made...
Author: Martha Stewart
The apples and sugar caramelize on the bottom of the pan as they roast, giving the finished applesauce a marvelous depth of flavor.
Author: Martha Stewart
This syrup is used to coat each layer of the cake John Baricelli, manager of the prep kitchen at the television studio, made for Martha's birthday.
Author: Martha Stewart
With fresh thyme, rosemary, black pepper, and a touch of sugar, these herb-roasted pecans strike that perfect sweet-and-salty balance. They make a great...
Author: Martha Stewart
Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day...
Author: Martha Stewart
This recipe for Thanksgiving stuffing comes from Anna Lappe, author of "Diet for a Hot Planet." Here, the interesting flavors and texture come from herbs,...
Author: Martha Stewart
No roast beef is complete without a tangy, spicy horseradish sauce to cut through its deep flavor. Serve this with our Standing Rib Roast with Roasted...
Author: Martha Stewart
A blend of fresh-plucked herbs serves as a flavorful companion for these oven-roasted potatoes. Try them with your favorite roasted chicken recipe and...
Author: Martha Stewart
A cross between a turnip and a wild cabbage, rutabaga has a distinctly sharp taste. This puree calls for a touch of mascarpone, which mellows the root...
Author: Martha Stewart
This vibrant yet simple side dish celebrates early-spring produce like tender asparagus spears and fresh fava beans. A bright and lemony dressing compliments...
Author: Martha Stewart
In this refreshing summer salad, aromatic mint ties together the sweetness of watermelon and the savory notes from ricotta salata.
Author: Martha Stewart
Try these turnovers for breakfast or as a snack anytime; they're filled with fruit and jam and can be eat on the run, without a fork.
Author: Martha Stewart
Parmesan seems to make everything taste better. For the best flavor, buy a chunk of the good stuff and grate it yourself just before using.
Author: Martha Stewart
Parsnips bring earthy interest to this potato mash. Infused oil elevates the easy side dish from expected to extraordinary.
Author: Martha Stewart
Here's a new summer staple: a quick, healthy take on a French classic. Try it and enjoy the bounty.
Author: Martha Stewart
A sprinkling of homemade chile-lime salt and grated Parmesan brings the summertime classic of grilled corn with butter to a sublime new level.
Author: Martha Stewart
Use this recipe when making our Grilled Vegetables with Herb Vinaigrette.
Author: Martha Stewart
Sweet corn is enveloped in a creamy Parmesan sauce.
Author: Martha Stewart
Roast a combination of carrots and potatoes for a simple holiday side dish. The high heat concentrates the sweetness of the carrots and makes the potatoes...
Author: Martha Stewart
These tender, tasty little birds are marinated in pomegranate molasses. Serve them with wild-rice salad.
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
Cozy up to homemade brisket in no time with this recipe that uses the pressure cooking function on your multicooker. With tender slices of brisket, sweet...
Author: Riley Wofford
Traditional Roman-style braised artichokes use wild mint native to Italy, but yours will be just as tasty with the store-bought variety.
Author: Martha Stewart
Caramelized onions get a flavor enhancement from fresh rosemary.
Author: Martha Stewart
A sweet and savory puree of corn, Parmesan cheese, garlic, and olive oil stands in for tomato sauce on this pizza.
Author: Martha Stewart
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart