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Twice Baked Sour Cream And Chive Potatoes

This classic baked potato dish goes well with roasted chicken, beef, or pork.

Author: Martha Stewart

Marinated Zucchini with Mint

This side goes well with Lamb, Tomato, and Mint Kebabs or lamb chops.

Author: Martha Stewart

Dried Fruit and Toasted Nut Stuffing

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

Asparagus and Fava Beans with Toasted Almonds

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

Sauteed Tofu with Bitter Greens

Tofu takes on the flavors of its marinade: soy sauce, sesame oil, chili paste, lime juice, ginger, and garlic. It is cooked and served with sauteed, calcium-dense...

Author: Martha Stewart

Creamy Lemon Herb Dressing

This salad dressing is a delicious, non-fat alternative to mayonnaise-based dressings. Serve it with vegetable crudites, or with hearty greens like endive...

Author: Martha Stewart

New Potatoes with Garlic Scapes

When crisping potatoes, it's important not to crowd the pan, so you may need to cook them in two batches. If so, for the second batch, return the heat...

Author: Martha Stewart

Flageolet

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

Candied Hazelnuts

Add these sweet and crunchy candied hazelnut confections to a salad, sprinkle some over ice cream, or eat them on their own.

Author: Martha Stewart

Cocktail Onions

Dry vermouth and coriander seed add layers of flavor to this simple pickling solution.

Author: Martha Stewart

Sauteed Mushrooms with Thyme

These mushrooms, with caramelized onions, are the perfect accompaniment to grilled burgers.

Author: Martha Stewart

Basic Cranberry Sauce

Cranberries arrive at market to help kick off the holidays with a festive hue and lively flavor.

Author: Martha Stewart

Herb Vinaigrette for Grilled Vegetables

Use this recipe when making our Grilled Vegetables with Herb Vinaigrette.

Author: Martha Stewart

Yukon Gold and Sweet Potatoes Anna

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

Rutabaga Puree

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

Nobu's Eggplant with Miso

...

Author: Martha Stewart

Zucchini Potato Pancakes

Lacy, green-flecked zucchini-potato pancakes are a pefect complement to any meat dish; they're also delicious served with a dollop of sour cream.

Author: Martha Stewart

Creamy Tomato Sauce

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

Sauteed Spinach with Pecans and Goat Cheese

This spinach dish is rich in heart-protective folate; the nuts help lower "bad" cholesterol.

Author: Martha Stewart

Shredded Brussels Sprouts with Pecans and Mustard Seeds

When shredded and sauteed, these sprouts become meltingly tender. The mustard seeds and lemon juice add tang, and the pecans provide crunch. This dish...

Author: Martha Stewart

Roasted Mixed Vegetables

This vegetarian dish is satisfyingly warm and nourishing on a winter's day.

Author: Martha Stewart

Habanero Mango Hot Sauce

Try this spicy but slightly sweet sauce over meat, fish, or eggs.

Author: Martha Stewart

Amaretto Simple Syrup

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

Homemade Cocktail Cherries

Cheers to Dad! If your pop's the toast of the town, help him mix a sweet whiskey smash or a mean Manhattan with DIY cocktail cherries.

Author: Martha Stewart

Mint Simple Syrup for Sweet Tea

Mint syrup adds flavor to our Southern-style iced Sweet Tea.

Author: Martha Stewart

Garlic Pepper Sauce

This mixture, called sofrito, is used in many Latin American recipes as a seasoning base; it can even replace salsa as a dip for chips.

Author: Martha Stewart

Grilled Rosemary Onions

Caramelized onions get a flavor enhancement from fresh rosemary.

Author: Martha Stewart

Potatoes in Salt Crust

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Author: Martha Stewart

Chili Spiced Carrots

Cumin, chili powder, and lemon zest are commonly used in Indian, Middle Eastern, and Mediterranean cooking.

Author: Martha Stewart

Creamed Onions with Sage

You can make the bechamel sauce three days ahead (let it cool completely before refrigerating). The onions can be cooked, peeled, and refrigerated overnight....

Author: Martha Stewart

Buttermilk Herb Dressing

Try this delicious dressing with Escarole Salad.

Author: Martha Stewart

Potatoes Vinaigrette

While still warm, these potatoes are tossed with a tangy mustard and vinegar mixture; this way, they soak up the flavors as they cool.

Author: Martha Stewart

Sweet Pickled Peaches

Author: Martha Stewart

Artichokes Braised in Olive Oil

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

Slow Roasted Tomatillos and Tomatoes

This is a tasty tomato side dish you can cook alongside roast chicken or pork.

Author: Martha Stewart

Passion Fruit Souffle

Passion fruit puree simplifies the process of preparing this souffle, but the addition of fresh pulp just before serving adds a bright, crisp-crackly crunch...

Author: Martha Stewart

All in One Cookie Dough

The secret to sensational batches is an all-in-one dough. Mix it in 10 minutes, shape it, top it, and bake it. Use this dough to make our Pretzel Cookies,...

Author: Martha Stewart

Herbed Polenta

Creamy polenta with chopped chives and parsley makes a great side for pasta, pork, or roasted chicken.

Author: Martha Stewart

Braised Green Beans with Tomatoes and Cilantro

Summer tomatoes are a thing of beauty, but what if you're wanting to take a (short) break from all those caprese salads? Try this Spanish-inspired-side...

Author: Martha Stewart

Grilled Corn with Chile Lime Salt

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

Maple Glazed Cornish Game Hens with Carrots

Maple syrup is an easy, delicious glaze for this quick-cooking bird. Instead of hens, you can substitute a whole chicken; just cook it a bit longer.

Author: Martha Stewart

Apricot Fig Compote

This sweet-and-syrupycompote of apricots and figs is flavoredwith cardamom, fennel, and ginger, andserved with Greek yogurt.

Author: Martha Stewart

Shallot Vinaigrette

Homemade salad dressing is a great way to make a salad feel more special. This shallot vinaigrette elevates the simplest of greens with bursts of tangy...

Author: Martha Stewart

Roasted Garlic Mashed Potatoes

Roasting the garlic head first mellows its flavor.

Author: Martha Stewart

Baked Sweet Potatoes With Sour Cream and Brown Sugar

This simple recipe reminds you sweet potatoes were considered a dessert in mid-nineteenth century Virginia.

Author: Martha Stewart

Warm Lentil and Cauliflower Salad

This main-course salad is a perfect plant-based meal for a weeknight dinner. The roasted cauliflower "steaks" are as delicious as they are satisfying,...

Author: Sarah Carey

Portobello Mushrooms Stuffed with Gratineed Potatoes

These portobellos are stuffed with garlic-and-Parmesan-infused mashed potatoes, making a hearty vegetarian dish.

Author: Martha Stewart

Orange Ginger Sweet Potato Puree

This puree can be used as a filling for Stuffed Sweet Dumpling Squash, but is delicious served on its own.

Author: Martha Stewart

Blue Cheese Salad Dressing

For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.

Author: Martha Stewart

Pear Ginger Applesauce

Try something new alongside roast pork or chicken, or with yogurt, ice cream, pound cake, or oatmeal.

Author: Martha Stewart