These flavorful greens go well with roasted pork, dark-meat chicken, or seared steak.
Author: Martha Stewart
Serve this spicy-tangy sauce with our Fried Fish as a dip or sandwich spread.
Author: Martha Stewart
This simple side dish goes well with roasted chicken or fish.
Author: Martha Stewart
Keep a container of these delicious figs on hand and add them to any meal for a super-flavorful boost.
Author: Martha Stewart
Tamari soy sauce is similar to regular soy sauce but is slightly thicker and has a richer flavor. It is available at most grocery stores. Besides being...
Author: Martha Stewart
This quick and easy dip is a little lighter than the average ranch and needs just a handful of ingredients. Serve it with crudités and chips for a snack,...
Author: Lauryn Tyrell
This is a simple, healthy snack that's ready in 5 minutes.
Author: Martha Stewart
Butter and cream usually mean mashed potatoes are off-limits for vegans, but this variation gets its silky texture from white beans instead. Adding the...
Author: Martha Stewart
Don't toss those seeds! With a bit of seasoning and a little honey, you can make a sweet and spicy snack with a satisfying crunch.
Author: Martha Stewart
When spices are applied as a rub, their flavors permeate the meat during cooking with an intensity that sauces can't match. Dredge raw meat in the barbecue...
Author: Martha Stewart
Try our homemade version of your favorite dressing at Japanese restaurants.
Author: Martha Stewart
Don't waste any pumpkin puree left over from baking pies -- turn it into a tasty spread for toast or pancakes.
Author: Martha Stewart
This Greek sauce is traditionally made with pureed potatoes; our lighter version leaves them out.
Author: Martha Stewart
The thinly sliced vegetables lend to the side dish's overall lightness.
Author: Martha Stewart
This bright, crunchy salad is a fresh and speedy way to follow the southern tradition of eating black-eyed peas on New Year's Day for good luck.
Author: Martha Stewart
Try a stone fruit instead of figs and think about this pizza as a dessert.
Author: Martha Stewart
This cooling condiment is ideal with Indian meals like our Tandoori-Style Chicken.
Author: Martha Stewart
Serve this sweet-sour sauce with chicken, pork loin, or Brandied Ham.
Author: Martha Stewart
Cucumbers contain an antioxidant that supports brain health, and inflammation-fighting ginger helps with digestion. Here, they're dressed with rice vinegar...
Author: Martha Stewart
Using both ground cinnamon and cinnamon sticks intensifies the flavor. Serve with vanilla ice cream, if desired.
Author: Martha Stewart
Cooking the leaves and stems separately allows this dish a variety of texture and ensures that the leaves don't get overcooked.
Author: Martha Stewart
Use this orange-juice reduction as the base of our Orange Vinaigrette.
Author: Martha Stewart
This citrus-based orange vinaigrette adds low-sodium flavor to salads, chicken, or seafood.
Author: Martha Stewart
Keep a batch of this flavorful vinaigrette in the refrigerator and use it to turn crusty bread into crostini, spice up roasted chicken or salmon, or thin...
Author: Martha Stewart
This simple side dish works well alongside our Radicchio and Mushroom Roulade.
Author: Martha Stewart
Use this simple syrup in our Amaretto-Bourbon Punch.
Author: Martha Stewart
These tomatoes are sweet, savory, and covered with a crunchy topping that the whole family will enjoy.
Author: Martha Stewart
This zesty little appetizer is going to have everybody at the party guessing the secret ingredient. It doesn't get that creaminess from avocado, or that...
Author: Riley Wofford
This simple sweet sauce goes on top of our Mini Banana Splits.
Author: Martha Stewart
This is hearty vegetarian fare that takes full advantage of vegetables available during winter.
Author: Martha Stewart
Julienned carrots, parsnips, and rutabaga are lightly dressed with an herb glaze.
Author: Martha Stewart
Coat scoops of ice cream in this easy sauce, then watch as it hardens into the perfect shell. It makes an excellent finishing touch for our Tropical-Fruit...
Author: Martha Stewart
Braising and putting enough garlic on broccoli rabe makes for a tasty side dish for Italian meals.
Author: Martha Stewart
Grilling vegetables in foil packets seals in moisture for tasty, tender sides hot off the barbecue -- and you won't have to wash a single dish.
Author: Martha Stewart
This easy method seals ingredients into a caramelized crust. Here, peppers and fennel take particularly well to high-heat roasting, while juicy grapes...
Author: Martha Stewart
This makes a rich sauce for our simple Grilled Asparagus.
Author: Martha Stewart
Make your vinaigrette and hard-cook your eggs in the morning for this Open-Faced Egg Sandwiches with Celery-and-Radish Salad. When you're ready for dinner,...
Author: Martha Stewart
Drizzle this sweet, spicy vinaigrette over our Pork Tenderloin with Molasses Glaze and Couscous.
Author: Martha Stewart
Many mushrooms are a good source of antioxidants, and because they release moisture when cooked, only a teaspoon of oil is needed to saute them.
Author: Martha Stewart
This traditional Argentinian rub can be spread on flank steak or shrimp skewers before grilling.
Author: Martha Stewart
This simple sauce -- really just pureed, roasted peppers and some seasoning -- can be served atop a main course, or presented in a bowl for dipping.
Author: Martha Stewart
This holiday side is much healthier than its casserole counterpart. The Gorgonzola's rich, creamy texture offers a nice counterpoint to the crunchy, selenium-packed...
Author: Martha Stewart
This roasted red-pepper dip, which is great for our Crab Cakes, can be prepared in advance.
Author: Martha Stewart
Serve this festive side dish with Pork Roast with Apples and Gremolata as part of your holiday dinner.
Author: Martha Stewart
Wax beans become tender and succulent when roasted in the oven. This side dish combines them with crunchy peanuts, peppery cilantro, and a flavorful Asian...
Author: Martha Stewart
Use this recipe as dressing for our Roasted Vegetable Salad.
Author: Martha Stewart
Finely grated egg makes a confetti-like topping for this pretty dish. Serve it with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any...
Author: Martha Stewart
Toss this flavorful spicy vinaigrette with our Steak Salad or any salad that could use a bold kick.
Author: Martha Stewart