Put a savory spin on sweet acorn squash with cumin, coriander, and sesame seeds.
Author: Martha Stewart
The wait's over! Seasonal green veggies glisten now in bins at farmstands and supermarkets, so stake your claim. Sides with snap peas, green beans, spinach,...
Author: Martha Stewart
This luminous gelled ring alludes to the canned cranberries of midcentury holiday tables. We've amplified the flavor with cherries.
Author: Martha Stewart
This polenta with mushrooms and goat cheese can be a side dish or a meal in itself.
Author: Martha Stewart
Good for both sweet and savory uses, this elemental dressing adds zest to our juice salad recipes.
Author: Martha Stewart
Russet potatoes are mixed with butter, cream, yogurt, and minced chives and baked a second time in this sophisticated rendition of twice-baked potatoes....
Author: Martha Stewart
Use this recipe as an ingredient in our Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts.
Author: Martha Stewart
These are delicious eaten on their own, or used to make our Roasted Free-Range Turkey with Pear and Chestnut Stuffing.
Author: Martha Stewart
Try something new alongside roast pork or chicken, or with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
Aioli is an emulsified sauce, meaning that liquids that don't usually combine -- such as oil and water or, in this case, oil, lemon juice, and vinegar...
Author: Martha Stewart
Why buy a can when it's so easy to use fresh cranberries?
Author: Martha Stewart
Baked potatoes get a lift when topped with this tangy yogurt cheese.
Author: Martha Stewart
A potent balance of savory and sweet, a salt-baked apple stuffed with dried fruits, nuts, and spices and served on toast with pungent cheese makes a satisfying...
Author: Martha Stewart
All you need is the squash, olive oil, and salt and pepper. Slicing crosswise into rings keeps the squash strands long and spaghetti-like.
Author: Martha Stewart
The cranberry-onion relish is a hybrid of two classic Yankee turkey accompaniments: cranberry sauce and creamed pearl onions.
Author: Martha Stewart
This spicy, tangy side dish is great alongside Asian chicken and chili soup.
Author: Martha Stewart
Chopped eggplant and mushrooms give a rich flavor and meaty texture to this Mediterranean-style vegetable dish. Serve it with some steamed or boiled rice...
Author: Martha Stewart
Sugar pumpkins (also known as pie pumpkins) have sweet, tender flesh that's especially good for cooking. Roast one with olive oil and herbs for an easy...
Author: Martha Stewart
These hearty baked potatoes are the perfect accompaniment to Marinated Flank Steak.
Author: Martha Stewart
Fennel becomes sweet and caramelized in this simple holiday side dish.
Author: Martha Stewart
Why use store-bought when it's so easy to make your own? This DIY blend of fall spices is perfect for our Pumpkin-Spice-Latte Cake.
Author: Martha Stewart
Try these in roast beef sandwiches or as a relish for poultry or grilled meats.
Author: Martha Stewart
These tiny cabbage cousins are an essential side dish to a true Thanksgiving feast.
Author: Martha Stewart
Use this relish as a delicious condiment for roasted chicken or as a topping for crostini. Try it in Pasta with Eggplant-Tomato Relish.
Author: Martha Stewart
Take familiar techniques, like roasting, and apply them in new ways for this delicious side.
Author: Martha Stewart
This relish goes well with both our Salmon with Olive Relish and the Roasted Carrots, Parsnips, and Shallots. Make a double batch to ensure there's plenty...
Author: Martha Stewart
Use this recipe in the sauce for our Normandy-Style Chicken and Leeks. Leftover creme fraiche makes a delicious accompaniment to fruit desserts.
Author: Martha Stewart
Canned beans and puree help make this recipe quick and easy.
Author: Martha Stewart
Batons of rutabaga become irresistibly nutty-sweet when roasted. A touch of smoked paprika adds depth and richness.
Author: Martha Stewart
Fava beans mingle with snap peas and mint in this showcase of spring vegetables.
Author: Martha Stewart
Catherine McCord, the founder of Weelicious, a website with easy, kid-friendly recipes for busy parents, created this side dish. Shredding makes the brussels...
Author: Martha Stewart
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Bread-and-butters are tart, sweet, and slightly addictive-making...
Author: Martha Stewart
Quickly steamed asparagus keeps its bright green color and crisp-tender texture, making it a good match for cucumber.
Author: Martha Stewart
By not boiling the vegetables, you retain all the flavor and nutrients that would have otherwise gone down the drain.
Author: Martha Stewart
Italian dressing is adaptable; try it with sweet lettuces, such as Bibb, and bitter chicories, such as radicchio. Key ingredients include olive oil, vinegar,...
Author: Martha Stewart
Like other dark-green leafy vegetables, kale is packed with beta-carotene and other antioxidants, which are believed to help prevent heart disease and...
Author: Martha Stewart
This cheesy appetizer relies on just a few ingredients and can be put together in a snap.
Author: Martha Stewart
Use this foolproof mash to "frost" our Birthday Meatloaf Cake.
Author: Martha Stewart
Author: Martha Stewart
Use this easy, chunky tomato sauce recipe when making our Basic Pizza.
Author: Martha Stewart
These easy smashed red potatoes make weeknight meals a little more special.
Author: Martha Stewart
These dressed-up almonds are quick, easy, and a nice change of pace from the usual mixed nuts.
Author: Martha Stewart