Serve a stovetop green: While the oven is filled with turkey and other fixings, make this bright side on the the range.
Author: Martha Stewart
This dish is a great way to use up a bunch of parsley and update your side of greens. It goes particularly well with fish.
Author: Martha Stewart
Just the thing for using up leftover red wine! Simmer with sugar and cinnamon until the liquid reduces into a fragrant, syrupy sauce, then serve with pound...
Author: Martha Stewart
Spread this sweet chutney on chicken or turkey sandwiches, or use it as an accompaniment to lamb, pork, or chicken.
Author: Martha Stewart
This no-grain cauliflower dish is surprisingly hearty.
Author: Martha Stewart
Make this gravy using the turkey drippings from our Roast Turkey with Rosemary and Lemon.
Author: Martha Stewart
Brush this sweet, salty Asian sauce on the eggplant and enjoy a whole new twist on grilled vegetables.
Author: Martha Stewart
This tangy, refreshing take on a basic side dish of green beans goes well with blackened chicken, halibut, or lamb chops.
Author: Martha Stewart
If you like spicy-sweet, this cayenne-specked pineapple is for you.
Author: Martha Stewart
Sauteing radishes mellows their sharp, peppery flavor without sacrificing that delectable crunch.
Author: Martha Stewart
Cooking vegetables in parchment is a great way to highlight their flavor -- and so easy.
Author: Martha Stewart
Two kinds of mustard mixed with sugar make a sweet, tangy contrast to cool, salty gravlax.
Author: Martha Stewart
Balsamic vinegar takes on a sweetness that makes it the perfect glaze for red onion slices.
Author: Martha Stewart
Parsley and mint work in tandem in this unexpected take on pesto to add brightness to any dish.
Author: Martha Stewart
The hazelnuts add a wonderful flavor and crunch to this green-vegetable dish.
Author: Martha Stewart
This dipping sauce is rich with such classic Vietnamese flavors as rice-wine vingar, fish sauce, garlic, and chile peppers.
Author: Martha Stewart
For a romantic Valentine's Day dinner or a cozy date night in, serve a pot of this rich, gooey mix of Gruyere and fontina. It's the perfect partner for...
Author: Martha Stewart
This hearty meatless dinner's leftover ingredients make for a delicious lunch tomorrow. (Try our Spinach and Mushroom Salad with White-Bean Toasts.)
Author: Martha Stewart
Use this cucumber vinaigrette as dressing for our Cucumber, Corn, and Crab Salad.
Author: Martha Stewart
Knock together this super-tasty swordfish steak recipe, bursting with summery flavours. What a treat!
Author: Andy Harris
It's always helpful to add dishes to your Thanksgiving menu that don't need to be cooked in the oven; these brussels sprouts are savory and bright, which...
Author: Martha Stewart
Cooking canned tomatoes at high heat is an easy way to bring out their sweet flavor. The result: a versatile condiment, sauce, or spread.
Author: Martha Stewart
For great results, finish cooking pasta in the sauce, adding a little pasta water.
Author: Martha Stewart
Boiling the broccoli rabe beforehand reduces its bitterness. Toss in the pan with sauteed garlic and almonds to reheat.
Author: Martha Stewart
Author: Jamie Oliver
Serve these with Tangy Coleslaw alongside our Baked Corn Dogs.
Author: Martha Stewart
Sara Foster, of Foster's Market in Durham and Chapel Hill, NC, makes two cranberry relishes: one with citrus for more traditional tastes, and the other...
Author: Martha Stewart
Yogurt sauce is creamy, cool accompaniment to grilled vegetables of any kind.
Author: Martha Stewart
The earthy sweetness of parsnips goes well with this sage-tinged cream sauce.
Author: Martha Stewart
Try sweetening turnips and parsnips with an easy molasses syrup glaze.
Author: Martha Stewart
Meaty beefsteak tomatoes are easily found in most supermarkets and are the go-to choice for thick slices on burgers or BLTs. When stuffed and baked, as...
Author: Martha Stewart
Whip up this syrup when plums are plentiful in the summer. Use the syrup to make Plum Margaritas, and the plum halves to top yogurt or ice cream.
Author: Martha Stewart
Simple yet flavorful, this raspberry sauce will bring a bright, fruity flair to your next ice cream social. Try it with our Very Berry Sundae.
Author: Martha Stewart
The beauty of this sauce is in its simplicity. Find the best quality ingredients you can find and this marinara will be the star of any dish.
Author: Martha Stewart
A poached egg on top of roasted asparagus makes for a creamy finish, while reduced balsamic vinegar mimics an aged vinegar and lends sweetness to this...
Author: Martha Stewart
A flat omelet is slivered into "noodles," then tossed with gingery, garlicky Broccolini and shiitakes for this protein-packed vegetarian dinner.
Author: Martha Stewart
One smooth, tangy base can be transformed into 6 different dressings. Use our mix-in ideas to create your favorite salad topper.
Author: Martha Stewart
Take movie night to a whole new level with this indulgent snack from chef Patrick O'Connell of The Inn at Little Washington.
Author: Martha Stewart
Use this vinaigrette to dress our Grilled Three-Onion Salad.
Author: Martha Stewart
In this recipe, cauliflower's mild but distinct flavor is enhanced with a sauce comprising brown butter and roasted hazelnuts. Be sure to monitor the butter...
Author: Martha Stewart
Lemony haricots verts with pecans temper the sweetness of our Apricot-Dijon-Glazed Chicken.
Author: Martha Stewart
Even assertive ingredients like puckery-tart cranberries can be tempered by pineapple and honey.
Author: Martha Stewart
When it comes to cooking peak-season corn, less truly is more. This quick and easy side dish has you sauté plump corn kernels with butter, and temper...
Author: Martha Stewart
Roasted cauliflower shares a plate with olives and stuffed peppers for a tasty appetizer that's simple to make.
Author: Martha Stewart
Enjoy this saute as a side, toss with pasta for a main course (it's great with Asian noodles), or serve on crostini.
Author: Martha Stewart