Convert those at your Thanksgiving table who are staunch canned cranberry jelly fans with this fresh version that you can make up to a week before.
Author: Martha Stewart
This Italian lemon zest condiment, best used as soon as possible, is traditionally made with garlic, but here is also flavored with shallots. Use this...
Author: Martha Stewart
Tart cranberry sauce is sweetened with dried cherries and grated ginger. You can substitute dried cranberries or raisins for the dried cherries.
Author: Martha Stewart
A dab of butter and fresh dill turns plain-old green beans into a dish worthy of Sunday dinner.
Author: Martha Stewart
A sprinkling of fresh mint turns a simple side into a superstar.
Author: Martha Stewart
Simplicity is king in this make-ahead, fresh-tasting pizza sauce. Just four ingredients go into the food processor: garlic, canned tomatoes, olive oil,...
Author: Martha Stewart
Apple tones down the tart cranberries and orange zest provides zip to the sauce in this fresh, no-cook cranberry relish.
Author: Martha Stewart
This warmly spiced dish is quick and satisfying. Who knew vibrant flavor could be such a cinch? Try adding cubed extra-firm tofu or chicken breast along...
Author: Martha Stewart
Spread this smoky Southwestern-style chipotle mayonnaise on a whole-wheat bun when making our Turkey-Pork Burgers.
Author: Martha Stewart
Roasting the radicchio mellows its slightly bitter flavor; balsamic vinegar adds a touch of sweetness. You can use either of the popular varieties of radicchio-round...
Author: Martha Stewart
This is a classic vinaigrette recipe with the addition of creamy blue cheese.
Author: Martha Stewart
After rinsing the spinach, leave some water clinging to the leaves. This will help the spinach wilt evenly in the pan, without becoming too soft. Try serving...
Author: Martha Stewart
These cilantro-laced sweet carrots are good with roast chicken or pork, or braised beef.
Author: Martha Stewart
Our light, summery take on classic eggplant parmesan skips the breading and relies on the grill to do all the cooking. Flame-kissed tomatoes and shallots...
Author: Martha Stewart
Sesame oil adds a delicate, nutty flavor to crisp green beans; a sprinkling of sesame seeds on top adds texture.
Author: Martha Stewart
Fresh corn kernels adds a burst of sweetness and texture to creamy polenta.
Author: Martha Stewart
On their own, green beans might be a tad ho-hum. But toss them with Lemon Vinaigrette, and you've got a stellar side to sample.
Author: Martha Stewart
Creamed Swiss chard is a simple variation on classic creamed spinach. Don't forget the nutmeg: a dash of the stuff adds a dimension of flavor to the creamy...
Author: Martha Stewart
Sweet, nutty, and tangy, this condiment is a delicious accompaniment to our Pancetta-Wrapped Pork Roast.
Author: Martha Stewart
Nothing but fruit: These thin slices will need a couple of hours in the oven to dry out and firm up, but it's mostly hands-off -- you'll just need to flip...
Author: Martha Stewart
Sauteed spinach is a simple and healthy side. This version is seasoned with garlic and coarse salt.
Author: Martha Stewart
To separate brussels sprout leaves, cut the stem from each sprout and ease apart the layers.
Author: Martha Stewart
Take familiar techniques, like mashing, and apply them in new ways for this delicious side.
Author: Martha Stewart
Serve this vinaigrette with Steamed Broccoli for a quick, healthy side dish.
Author: Martha Stewart
Use this cranberry simple syrup to create cranberry cocktails to serve at any holiday gathering.
Author: Martha Stewart
Serve this creamy side dish with our Turkey Meatloaf Muffins for a delicious meal for the whole family that kids will really enjoy.
Author: Martha Stewart
Serve these zucchini boats with garlic-marinated chicken or spicy sausage for an Italian-inspired meal.
Author: Martha Stewart
Nutty green beans make the perfect side for whatever main dish is on the menu.
Author: Martha Stewart
Spinach takes center stage here: it serves as the base for the super-green pesto, along with basil and peas, and leaves are crisped in the oven for the...
Author: Martha Stewart
There'r no more spring-like dish than fresh asparagus paired with warm goat cheese.
Author: Martha Stewart
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
Shake things up with a versatile blend of fresh herbs and bright flavors that you make in a jar.
Author: Martha Stewart
Serve this versatile side dish alongside baked pork chops or chicken.
Author: Martha Stewart
Use this tangy recipe with chicken fish, or other seafood.
Author: Martha Stewart
This super-quick riff on an Italian comfort food takes the favorite familiar flavors of the soup pasta e fagioli and turns them into a cheesy pasta with...
Author: Martha Stewart
The Instant Pot or pressure cooker makes quick work of dried beans. The best part? No presoaking required. This recipe appears in our cookbook "Martha...
Author: Martha Stewart
This recipe for a nutty flavored cheese dip comes from Linda Devine, of White Plains, New York.
Author: Martha Stewart
Make this to serve our Roasted Turkey with Garlic-Herb Butter.
Author: Martha Stewart
The red grapes' sweetness brings out the nutty notes in the sprouts. Walnuts can be swapped for almonds or pecans.
Author: Martha Stewart
This applesauce is delicious served with our Potato Latkes.
Author: Martha Stewart
Ribbons of collards are combined with plump raisins, crunchy almonds, and a splash of vinegar in a side that's swift and easy enough for any day of the...
Author: Martha Stewart
This healthy snack you can make ahead and have a container handy when you are on-the-go.
Author: Martha Stewart
In this simple side dish for Thanksgiving, adding fresh dill, lemon and butter to brussels sprouts adds extra layers of delicious flavor.
Author: Martha Stewart
Slowly caramelized fennel and onion make a simple pizza topper (try the on our Fontina, Fennel, and Onion Pizza) or a condiment on their own.
Author: Martha Stewart
Briny olives and salty feta add Mediterranean flavor to this simple side dish of baked potatoes. Pair it with lamb, chicken kebabs, or fish fillets.
Author: Martha Stewart