You can mix this puree into pastas, soups, and use it make garlic bread.
Author: Martha Stewart
This simple sweet sauce goes on top of our Mini Banana Splits.
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
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
Roasting carrots, rutabagas, turnips, and parsnips (here with fresh sage and garlic) highlights their richness and varying intensities of sweetness.
Author: Martha Stewart
Toss this flavorful spicy vinaigrette with our Steak Salad or any salad that could use a bold kick.
Author: Martha Stewart
Use this oil to make a variety of delicious pizzas: Grilled Asparagus and Ricotta; Fontina, Fennel, and Onion; Three-Cheese; Shrimp and Pesto; Sausage...
Author: Martha Stewart
Use these caramelized walnut halves to top our Pumpkin Cake with Brown Butter Icing.
Author: Martha Stewart
This is hearty vegetarian fare that takes full advantage of vegetables available during winter.
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
This is a simple, healthy snack that's ready in 5 minutes.
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 Greek sauce is traditionally made with pureed potatoes; our lighter version leaves them out.
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
Serve this so-flavorful side with roast chicken or fish.
Author: Martha Stewart
Drizzle this sweet, spicy vinaigrette over our Pork Tenderloin with Molasses Glaze and Couscous.
Author: Martha Stewart
The thinly sliced vegetables lend to the side dish's overall lightness.
Author: Martha Stewart
This recipe is from " Martha Stewart's Dinner at Home" cookbook.
Author: Martha Stewart
Julienned carrots, parsnips, and rutabaga are lightly dressed with an herb glaze.
Author: Martha Stewart
Save time by shopping smart: Combine pre-prepped frozen vegetables with bagged greens. A pinch of dried thyme and a dash of vinegar are homey touches.
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
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
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
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
Serve this sweet-sour sauce with chicken, pork loin, or Brandied Ham.
Author: Martha Stewart
This side is ideal for Thanksgiving but is also easy enough for dinner any night. It goes well with roasted chicken, lamb chops, or broiled fish.
Author: Martha Stewart
Lightly steamed broccoli retains more nutrients than boiled. Serve it with a simple vinaigrette for a quick, healthy side dish.
Author: Martha Stewart
This citrus-based orange vinaigrette adds low-sodium flavor to salads, chicken, or seafood.
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
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
You can add or substitute your favorite vegetables to this easy-to-make baked-in-parchment dish. Carefully untwist parchment to check doneness; some vegetables...
Author: Martha Stewart
Try this currant-studded pilaf as a side with our Chicken Cutlets with Herb Butter.
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
Braising and putting enough garlic on broccoli rabe makes for a tasty side dish for Italian meals.
Author: Martha Stewart
A little chile, a little garlic, and you've got a nice side of spinach for your dinner of broiled fish, baked chicken, or sauteed shrimp.
Author: Martha Stewart
This cooling condiment is ideal with Indian meals like our Tandoori-Style Chicken.
Author: Martha Stewart
Serve this chutney with grilled goodies, such as pork, chicken, fish, or shrimp, or as a condiment for tacos.
Author: Martha Stewart
This fragrant pesto features toasted pumpkin seeds and parsley -- along with dried chile and a touch of cinnamon -- in place of the usual pine nuts and...
Author: Martha Stewart
Spice up the traditional tomato and mozzarella salad with this dressing, or use it as a light sauce for firm white fish, grilled chicken breast, or pork...
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
Serve this festive side dish with Pork Roast with Apples and Gremolata as part of your holiday dinner.
Author: Martha Stewart
This traditional Argentinian rub can be spread on flank steak or shrimp skewers before grilling.
Author: Martha Stewart
Serve A-list snacks, and your next movie night (or game day) will win rave reviews. This recipe offers two deliciously different takes on popcorn: classic...
Author: Riley Wofford
This roasted red-pepper dip, which is great for our Crab Cakes, can be prepared in advance.
Author: Martha Stewart
Serve this spicy-tangy sauce with our Fried Fish as a dip or sandwich spread.
Author: Martha Stewart
Try our homemade version of your favorite dressing at Japanese restaurants.
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 bright and simple vinaigrette pairs beautifully with our Chopped Spring Salad.
Author: Martha Stewart