This dipping sauce hits so many flavor notes-salty, sweet, sour, umami. It's the perfect accompaniment to termpura vegetables.
Author: Martha Stewart
This salsa goes well with grilled or broiled chicken, pork, seafood, or beef.
Author: Martha Stewart
A touch of dried rosemary gives sweet glazed carrots some herbal depth.
Author: Martha Stewart
This is a hearty side dish to serve with any kind of beef, pork, fish, or roast chicken.
Author: Martha Stewart
A vibrant sauce is the finishing touch on any Thanksgiving plate. This showstopping compote requires less than 15 minutes of hands-on time. Serve it with...
Author: Martha Stewart
This simple cooked cabbage dish goes well with steak, pork tenderloin, or egg noodles.
Author: Martha Stewart
For a bit of extra flavor, add a pinch or two of chopped fresh herbs, such as dill or parsley, just before serving.
Author: Martha Stewart
This easy homemade cranberry relish beats the canned version any day.
Author: Martha Stewart
Simply boiled and then dressed with a fruity extra-virgin olive oil and fresh parsley, new potatoes complement Grilled Chili-Rubbed Chicken Thighs perfectly....
Author: Martha Stewart
The longer those cook, the sweeter and more caramelized they will become. A little balsamic vinegar is a nice touch to add.
Author: Martha Stewart
Cooking softens and sweetens these vegetables for a perfect side dish.
Author: Martha Stewart
A vibrant sauce is the finishing touch on any Thanksgiving plate. This showstopper requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed...
Author: Martha Stewart
This delicious seasonal vegetable becomes sweet and nutty when browned. For the best flavor and texture, make the dish just before serving.
Author: Martha Stewart
Mango sauce is a wonderful and healthy alternative to typical waffle condiments like butter and syrup.
Author: Martha Stewart
Bearnaise sauce must be kept at a constant temperature. Make it no more than 20 minutes before serving; keep warm near stove.
Author: Martha Stewart
A sprinkling of herbs or spices will make your favorite vegetables even more delicious.
Author: Martha Stewart
This simple one-pot pasta features fresh asparagus and is as lovely to look at as it is delicious to eat. Serve smaller portions of this creamy pasta as...
Author: Martha Stewart
Serve this colorful side with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.
Author: Martha Stewart
Martha's textbook cranberry sauce teams whole berries with bright orange (zested and juiced) and spicy cinnamon. Use any leftovers to make Cranberry Swirl...
Author: Martha Stewart
Par-boiling and sauteing kale makes it tender and delicious.
Author: Martha Stewart
Roasted red peppers give spinach some much-needed sweetness.
Author: Martha Stewart
This nutty dipping sauce is the perfect accompaniment to Vietnamese Summer Rolls.
Author: Martha Stewart
Author: Jamie Oliver
Buttered carrots are an excellent side for Roast Poussin with Prunes and Thyme.
Author: Martha Stewart
Don't ruin your salad by drowning it in dressing, especially the fat, sodium, and preservative-laden versions found on most salad bars. For the healthiest...
Author: Martha Stewart
Serve these rich and flavorful carrots with our Salt-Roasted Red Snapper.
Author: Martha Stewart
To garnish this creamy side dish, saute a few sliced cauliflower florets in a bit of butter until tender and lightly golden.
Author: Martha Stewart
This side pairs well with broiled fish, fried chicken, and Apricot-Bourbon Glazed Ham.
Author: Martha Stewart
This simple yet rich Alfredo sauce lets the flavors of the toppings shine on our Roman Thin-Crust Pizzas. You can also try it tossed with cooked pasta,...
Author: Martha Stewart
Use this basic bechamel sauce to make our Rich Chicken and Squash Lasagna, Rich Beef and Eggplant Lasagna, Rich Artichoke and Mushroom Lasagna, or our...
Author: Martha Stewart
These beans are simmered in chicken broth. They are a good side dish for hanger steak, roast chicken, or shrimp.
Author: Martha Stewart
This marinade is perfect for our Mushrooms, Red Peppers, and Beef with Balsamic-Rosemary Marinade kebabs.
Author: Martha Stewart
Curried sweet potatoes and spinach make a dish that is hearty enough to be a meal.
Author: Martha Stewart
Lemon and dill are the perfect compliment to the sweet, grassy flavor of asparagus. Roasting asparagus intensifies its sweetness.
Author: Martha Stewart
Try serving these nuts with our Salad with Cranberries and Almonds.
Author: Martha Stewart
Extra-virgin olive oil yields a flavorful, rich vinaigrette. If you prefer a lighter-tasting vinaigrette, try using vegetable or canola oil.
Author: Martha Stewart
This easy side dish is an impressively tasteful (and uncomplicated) addition to any holiday meal. It combines celery and potatoes into one fluffy and delicious...
Author: Martha Stewart
Choose scallions with crisp green tops and clean white bulbs. As a rule, scallions with slender bulbs are the sweetest.
Author: Martha Stewart
Dress up carrots with an orange and ginger glaze for an extra-tasty side dish that enhances any menu.
Author: Martha Stewart
Serve this simple side of sauteed radicchio with grilled steak, chicken, or Italian sausages.
Author: Martha Stewart
This summer salad is ideal for a picnic. Just prepare, chill, and go.
Author: Martha Stewart
The beauty of this tasty salad is in its simplicity.
Author: Martha Stewart
This butter is delicious spread over toast or on top of pancakes, waffles, and French toast.
Author: Martha Stewart
This simple, flavorful vinaigrette is an ideal dressing for any green salad, including our version with crumbled eggs.
Author: Martha Stewart
This is a fast and flavorful healthy side dish for tonight's supper.
Author: Martha Stewart
The recipe for this cooling yogurt dish, also known as kheere ka raita, is courtesy of Madhur Jaffrey and can be served with all Indian meals, including...
Author: Martha Stewart
Cooking carrots in a bit of water, butter, and sugar brings out their delicate flavor and coats them with a thin glaze. Instead of baby carrots, you can...
Author: Martha Stewart