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
Serve this festive side dish with Pork Roast with Apples and Gremolata as part of your holiday dinner.
Author: Martha Stewart
This bright and simple vinaigrette pairs beautifully with our Chopped Spring Salad.
Author: Martha Stewart
Sweet delicata squash is the ideal choice to roast for a quick vegetable side-it doesn't need to be peeled and roasts in just 20 minutes. Here, it's cooked...
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
Guava nectar forms the base of this salad dressing. Use this recipe when making our Chunky Avocado Salad.
Author: Martha Stewart
Using both ground cinnamon and cinnamon sticks intensifies the flavor. Serve with vanilla ice cream, if desired.
Author: Martha Stewart
Used throughout the Middle East as a dressing for salads, a sauce to drizzle over fish, chicken or vegetables, or as a dip in combination with eggplant...
Author: Martha Stewart
Spice up the sweet, fibrous flesh of a roasted pumpkin by adding fresh sage leaves and olive oil.
Author: Martha Stewart
Use this orange-juice reduction as the base of our Orange Vinaigrette.
Author: Martha Stewart
This salsa can be poured over steak to give it a Thai flavor.
Author: Martha Stewart
This simple side dish works well alongside our Radicchio and Mushroom Roulade.
Author: Martha Stewart
Use this recipe as dressing for our Roasted Vegetable Salad.
Author: Martha Stewart
Steamed leeks are dressed with honey-mustard vinaigrette and served warm.
Author: Martha Stewart
This makes a rich sauce for our simple Grilled Asparagus.
Author: Martha Stewart
Make this for our Roasted-Vegetable Salad.
Author: Martha Stewart
As the evenings grow chillier, warm and nourishing dishes like this satisfying chickpea stew are welcome at dinner. A dollop of pesto gives a burst of...
Author: Martha Stewart
These little tickers hide a deeply tasty secret: They're actually pockets made from store-bought puff pastry that are stuffed with chocolate-hazelnut spread....
Author: Riley Wofford
Parmesan, egg, and garlic enrich the ricotta filling of this Eggplant Rollatini, so you don't need too much mozzarella on top.
Author: Martha Stewart
This delightful variation on traditional pesto can be combined with almost any main course, especially pasta and grilled fish, or used as a dip for vegetables...
Author: Martha Stewart
Put a little zing in our Fish Po' Boys with this tartar sauce.
Author: Martha Stewart
This dressing goes with Chicken Salad with Avocado Dressing, but it would also be delicious on a green salad, in a wrap, or as a sauce for fish, skirt...
Author: Martha Stewart
This simple, flavorful vinaigrette is an ideal dressing for any green salad.
Author: Martha Stewart
This easy-to-make mix of nuts, crackers, and spices is perfect for parties and game nights.
Author: Martha Stewart
Try serving this bright, spicy chutney, courtesy of Madhur Jaffrey, with her Chicken with Roasted Coriander in Coconut-Curry Sauce.
Author: Martha Stewart
Author: Jamie Oliver
Tangy Dijon-mustard vinaigrette is the perfect complement to the mellow flavor of leeks.
Author: Martha Stewart
Sauteeing Brussels sprouts with carrots and raisins lends them a slight sweetness that is irresistible.
Author: Martha Stewart
Escarole, a mild-flavored endive,is braised in a mixture of sherry, garlic,almonds, and chicken stock; sweet currantsare added during the last few minutes...
Author: Martha Stewart
Author: Jamie Oliver
Use this tangy vinaigrette to dress up a simple green salad made with spinach, arugula, or mesclun.
Author: Martha Stewart
Add this cooling spread to sandwiches or serve it as a dip for crudite and crackers.
Author: Martha Stewart
The most coveted dish at any Hanukkah celebration is one piled high with sizzling latkes. Specially prepared for the Jewish holiday, the potato pancakes...
Author: Martha Stewart
All it takes is a little lime and sesame oil to transform an everyday vegetable into a dish the whole family will love.
Author: Martha Stewart
This tangy side dish pairs well with pork chops, burgers, and Grilled Chicken Paillards with Mint Salad.
Author: Martha Stewart
Having a stash of this make-ahead spiced fruit topping in the fridge is like money in the bank. Use it to gussy up your favorite ice cream.
Author: Martha Stewart
This plant-based powerbowl is an excellent source of calcium thanks to the additions of tofu and broccoli. A handful of chopped cilantro and lime-pickled...
Author: Lauryn Tyrell
Top your baked sweet potato with a Swiss chard and onion mix with avocado slices.
Author: Martha Stewart
Use this to make our Applesauce Muffins and Applesauce Coffee Cake.
Author: Martha Stewart
Use this recipe when making our Garlic-Marinated Chicken Cutlets with Grilled Potatoes.
Author: Martha Stewart
Fresh slices of citrus give a jolt of energy to roasted peppers and carrots while also complementing their natural sweetness.
Author: Martha Stewart
This recipe for sweet and tangy sauteed bell peppers is good with pork chops or broiled salmon.
Author: Martha Stewart
For great results, finish cooking pasta in the sauce, adding a little pasta water.
Author: Martha Stewart
Serve this chipotle mayonnaise sauce with our Spiked Clams and Oysters.
Author: Martha Stewart
This side pairs well with spicy sausages or pork chops.
Author: Martha Stewart
This lively compound butter is a perfect way to add a bit of brightness to grilled fish.
Author: Martha Stewart