Maple syrup heightens the sweetness of the pumpkin, while red pepper flakes give this salad a kick.
Author: Martha Stewart
Rather than mask the rich, buttery taste of Yukon gold potatoes with mayonnaise, enhance it with a chive, tarragon, and chervil vinaigrette.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Hazelnut oil has a subtle, nutty flavor that is perfect with winter vegetables. You can also use walnut oil or extra-virgin oilve oil.
Author: Martha Stewart
This endive-and-pear salad features blue cheese and lightly toasted hazelnuts is a flavorful dish full of interesting textures.
Author: Martha Stewart
Sauteing cabbage for a protein-rich quinoa dish turns it tender, not watery.
Author: Martha Stewart
The mild Japanese peppers known as shishitos are most often vibrant green but can also be yellowish green or bright ruby red. Here, they're cooked over...
Author: Martha Stewart
Yogurt and lime zest add zing to this refreshing chilled salad with cucumber, cantaloupe, and squash.
Author: Martha Stewart
A mixture of grains often served as a warm breakfast cereal, Kashi's 7 Whole Grain Pilaf also works beautifully as a savory side dish.
Author: Martha Stewart
This side requires little work. Serve with our Grilled Chicken Sandwich with Mustard.
Author: Martha Stewart
Tender sweet potatoes tossed with a sweet-tart dressing round out a meal of crisp coleslaw and oven-fried chicken.
Author: Martha Stewart
This recipe is adapted from Sara Foster's "Fresh Every Day" cookbook, published by Clarkson Potter, 2005.
Author: Martha Stewart
Tart cornichons and rich creme fraiche help flavor this French-inspired version of an old-fashioned favorite salad dressing.
Author: Martha Stewart
Pair this Cucumber and Onion Salad with Blue Ribbon restaurant co-owners Bruce and Eric Bromberg's Cold-Poached Salmon for a light and tasty lunch.
Author: Martha Stewart
This healthy and refreshing salad is courtesy of chef Chris Bianco.
Author: Martha Stewart
Try serving this Israeli couscous salad with grilled summer vegetables alongside crisp sautéed soft-shell crabs-both recipes from chef Alfred Portale-for...
Author: Martha Stewart
The elements can be arranged on a platter for a composed salad or tossed together in a bowl for a traditional one.
Author: Martha Stewart
Roasted beets and lots of greens make this a healthful salad as well as a colorful presentation for any table.
Author: Martha Stewart
The sweet-tasting squash is counterbalanced with the salty cheese and tangy arugula in this salad.
Author: Martha Stewart
This is the perfect main course salad for lunch, with perhaps some rice salad to go with it.
Author: Martha Stewart
In the classic version of this Italian salad, beans are slow-cooked until uniformly softened. In this interpretation, the beans are blanched quickly, to...
Author: Martha Stewart
To ensure paper-thin slices of daikon and lotus root, use a mandoline.
Author: Martha Stewart
Cracked freekeh can be substituted for whole. It's great for weeknights, as it cooks in about 25 minutes.
Author: Martha Stewart
Large artichoke hearts with stems still attached have a meatier texture, so they're perfect in simple salads.
Author: Martha Stewart
Asian pears are more similar to apples than to other pears. Their crisp, juicy flesh makes a sweet and surprising addition to any salad, but pairs especially...
Author: Martha Stewart
This salad pairs sweet fruit with mildly bitter endive leaves. A dressing made with creme fraiche and blue cheese gives the salad a tangy, pungent finish....
Author: Martha Stewart
Roasting endive and fennel calms the vegetables' slightly bitter flavor. Along with sweet blood oranges and dried figs, they combine well with the peppery...
Author: Martha Stewart
This is a simple, classic salad to serve with roast chicken or seared steak.
Author: Martha Stewart
When corn is fresh, all you need to do is cut it off the cob and add a few seasonings, for a salad that says "summer."
Author: Martha Stewart
A warm eggplant salad glistening with olive oil gains color and flavor from red onions, oil-cured black olives, French feta cheese, oregano, and lemon...
Author: Martha Stewart
Whole-wheat pasta, such as this shell-shaped chiocciole, is a high-fiber pick. Here, it's combined with other Italian ingredients (arugula and ricotta...
Author: Martha Stewart
Featuring the bright taste of herbs and the tartness of apple, this salad is a refreshing starter.
Author: Martha Stewart
Try using carrots -- a healthy vegetable containing beta-carotene -- in this delicious salad recipe.
Author: Martha Stewart
Earthy beets are paired with tart-sweet plums in this sublime salad. Fresh ricotta adds a creamy, delicious layer.
Author: Martha Stewart
This colorful salad, inspired by chef Wolfgang Puck's signature recipe, is made with seasonal fruits and vegetables and Stilton, a sharp English cheese....
Author: Martha Stewart
Section citrus (and any other juicy fruits) over a bowl or parchment paper and return the juices that collect to the recipe in some way. Here, the tangerine...
Author: Martha Stewart
Delicata squash is tossed with kale, cranberry beans, and a tangy balsamic dressing in this delicious recipe. Compounds in kale prompt the liver to release...
Author: Martha Stewart
Classic macaroni salad is a creamy and delicious pasta salad side dish perfect for parties, picnics and pot lucks. Mayo and honey mustard combined with...
Author: Trisha Haas - Salty Side Dish
In this take on the green-bean casserole, cheese ravioli replaces the heavy mushroom soup, while sauteed shallots and crunchy toasted almonds stand in...
Author: Martha Stewart
Author: Martha Stewart
Turn fresh vegetables into a delicious -- and nutritious -- salad with this recipe from acclaimed chef Eric Ripert.
Author: Martha Stewart