Lemony haricots verts with pecans temper the sweetness of our Apricot-Dijon-Glazed Chicken.
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
For a quick side dish, combine steamed green beans and boiled new potatoes or kidney beans (rinsed and drained); top with this vinaigrette.
Author: Martha Stewart
This sauce is the perfect accompaniment to grilled fish, chicken, or meat.
Author: Martha Stewart
Fluffy whipped cream takes on a savory note when the two mustards used on the roast are folded in.
Author: Martha Stewart
A sprinkling of dried dill and lemon juice turns a simple side into a superstar.
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
Knock together this super-tasty swordfish steak recipe, bursting with summery flavours. What a treat!
Author: Andy Harris
This traditional side gets a colorful update with a mix of red and green cabbages.
Author: Martha Stewart
We recommend serving this delicious topping with any holiday side dish, including our Shredded Brussels-Sprout Salad. For extra, double these amounts --...
Author: Martha Stewart
Try this dressing on a salad of thinly sliced carrots, cucumbers, baby spinach, and sliced oranges.
Author: Martha Stewart
Use this puree in our Mango Parfait. You could also try spooning it over pound cake or mixing it with oil and rice vinegar for a salad dressing.
Author: Martha Stewart
This healthy side dish combines the mellow taste of cauliflower with tangy Dijon mustard and sweet golden raisins.
Author: Martha Stewart
Use this recipe to make our Yellow Curry Chicken, Beef Rendang with Broccoli, and Thai Green Shrimp Curry. Look for fresh lemongrass in Asian markets and...
Author: Martha Stewart
Dress up sweet potatoes with a flavorful brown sugar glaze. The sweetness of this extra-tasty side dish is balanced by a pinch of cayenne pepper.
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
This lemony vegetable side dish goes well with roasted or grilled chicken, steak, or fish.
Author: Martha Stewart
Tajín, a chile-and-lime-zest seasoning salt, earned its cult following by giving mangoes and margarita rims a kick. Sprinkle it on popcorn for a twist...
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
Roasted cauliflower shares a plate with olives and stuffed peppers for a tasty appetizer that's simple to make.
Author: Martha Stewart
Use this vinaigrette to dress our Grilled Three-Onion Salad.
Author: Martha Stewart
Serve this German-style side dish with sausage, chicken cutlets, or roasted meat.
Author: Martha Stewart
A quick homemade crust makes this decadent white pizza pie achievable for a weeknight dinner. The elemental combination of toppings like cream, garlic,...
Author: Martha Stewart
We love the flavor (and color!) contrast between sweet-tart pomegranate and savory cilantro or parsley in this make-ahead, no-cook relish. It takes the...
Author: Martha Stewart
Serve this hollandaise sauce atop Eggs Benedict for a perfect brunch meal.
Author: Martha Stewart
Thanks to a slathering of delicate ricotta, this sandwich is able to balance both salty and sweet flavors.
Author: Martha Stewart
This is the perfect condiment for our Tandoori-Style Chicken.
Author: Martha Stewart
Try this quick and easy vegetable side with our Roasted Salmon with Herbed Yogurt.
Author: Martha Stewart
Author: Martha Stewart
You only need five ingredients (not including salt!) to make our ultimate red sauce.
Author: Martha Stewart
A special thanks to whoever invented the food processor, which lets us whip up this tasty pesto in 5 minutes flat.
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
Author: Jamie Oliver
This simple, flavorful vinaigrette is an ideal dressing for any green salad.
Author: Martha Stewart
Tartar sauce made at home stands far apart from the jarred kind. This herbed version is perfect for dunking fried shrimp -- and more.
Author: Martha Stewart
Serve these sweet, melty, easy braised leeks as a side dish with pork chops or chicken cutlets.
Author: Martha Stewart
This is perfect on our Chicken, Tomato and Bread Cubes with Lemon-Oregano Marinade kebabs.
Author: Martha Stewart
Scallions add a savory note to sweet peas in this dish. Cooking the peas only briefly -- in a little bit of butter -- lets them retain their flavor, color,...
Author: Martha Stewart
Carrots, steamed and mashed, make a simple side dish that goes well with seared steak, roast beef, or barbecued ribs. A spoonful of butter and honey brings...
Author: Martha Stewart
These canned chipotles in adobo are a great way to add intense heat and a rich, sweet, smoky flavor to sauces and other dishes.
Author: Martha Stewart
No white potatoes here! Just sweet potatoes and cauliflower mashed until silky and amped up with milk, butter, and a touch of nutmeg and cayenne.
Author: Martha Stewart
We looked for small squash and served them cut in half. You may quarter larger squash if necessary. Using various types of squash makes for an attractive...
Author: Martha Stewart
Heat plumps the tiny tomatoes, creating a luscious compote to top grilled foods or serve as a side dish.
Author: Martha Stewart
These steamed brussels sprouts are glossed with butter and flecked with chives.
Author: Martha Stewart
Keep lemon oil on hand to make salad dressings or to use when cooking fish.
Author: Martha Stewart
The chili-orange oil gives an extra sizzle to these spring vegetables.
Author: Martha Stewart
In this verdant side dish, broccoli rabe (sometimes called rapini) is enhanced by a quick saute with garlic and oil. Adding the garlic toward the end keeps...
Author: Martha Stewart