This vegetarian dish is satisfyingly warm and nourishing on a winter's day.
Author: Martha Stewart
Try this sweet-and-peppery butter on broiled or grilled white fish, on grilled steak or chicken, on corn on the cob or boiled potatoes, or with boiled green beans or peas.
Author: Martha Stewart
Roasting the garlic head first mellows its flavor.
Author: Martha Stewart
Roasting brings out the sweetness of beets and the subtle flavor of shallots.
Author: Martha Stewart
Try this side with pork chops or steak and sliced tomatoes.
Author: Martha Stewart
Often the most favorite holiday side dishes are the simplest. This recipe combines roasted sweet potatoes with butter and maple syrup in the food processor with very little effort.
Author: Martha Stewart
Stone-ground grits ensure nicely textured (never mushy!) results. Here, they're simmered with chicken broth until thick and creamy and finished with butter and cheese. They're the cornerstone of our Make-Ahead...
Author: Martha Stewart
Use any fully cooked German-style sausage, such as bratwurst, flavored with ginger, nutmeg, and other spices; smoked knockwurst, made with beef or pork; and mild weisswurst, containing cream, lemon, and...
Author: Martha Stewart
Serve this butter with our Boiled Lobsters with Corn and Potatoes.
Author: Martha Stewart
Make the summer season last a little longer with a languorous Provencal meal and an uncomplicated menu full of bright flavors.
Author: Martha Stewart
This blend of bold flavors adds speedy savor. Make a double batch and give half to a lucky recipient.
Author: Martha Stewart
These roasted plum tomatoes are delicious alone or in salads.
Author: Martha Stewart
Surprise everyone at dinner with this savory, sweet combination.
Author: Martha Stewart
With a few simple seasonings, these potatoes are a delicious option when served with dinner or breakfast.
Author: Martha Stewart
Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
Author: Martha Stewart
Yukon Golds are mashed with plenty of butter and your choice of milk or cream, then simply seasoned with salt and pepper for this traditional Thanksgiving side dish.
Author: Martha Stewart
Roasted garlic is also good spread on bread and stirred into sauces or vinaigrettes. Make an extra head or two; it will keep, tightly wrapped, in the refrigerator for up to three days.
Author: Martha Stewart
Parsnips and carrots make a good companion to a main dish of pork chops.
Author: Martha Stewart
A little bit of cinnamon goes a long way in the butter used to flavor this roasted side dish.
Author: Martha Stewart
These chops owe their flavor to plenty of fresh herbs, garlic, and lime juice.
Author: Martha Stewart
This fiber-rich, meatless, and low-sodium meal is delicious with rice or warm whole-wheat pitas.
Author: Martha Stewart
A healthy, one-skillet vegetable side. Make it vegan by using vegetable broth.
Author: Martha Stewart
The apples and sugar caramelize on the bottom of the pan as they roast, giving the finished applesauce a marvelous depth of flavor.
Author: Martha Stewart
While still warm, these potatoes are tossed with a tangy mustard and vinegar mixture; this way, they soak up the flavors as they cool.
Author: Martha Stewart
The meaty portobellos' rich flavor provide a contrast to the al dente green beans.
Author: Martha Stewart
Pair this fruity, sweet-tart compote with the rich short ribs. It is also great with roast pork and chicken.
Author: Martha Stewart
Similar to creamed onions, this dish features the more delicate flavor of leeks.
Author: Martha Stewart
This carrot and shallot side dish goes well with roast chicken.
Author: Martha Stewart
The prominent ingredients here--mustard, fresh herbs, and white wine vinegar--are ideal candidates for all sorts of vinaigrette experimentation.
Author: Martha Stewart
For a gluten-free version of this vinaigrette, use tamari instead of soy sauce or look for bottles specifically labeled gluten-free.
Author: Martha Stewart
Serve as an alternative to or in addition to traditional cranberry relish.
Author: Martha Stewart
You can make this tart ruby-red relish up to three days ahead of the feast.
Author: Martha Stewart
The garlic and lemon zest jazz up your healthy broccoli side dish.
Author: Martha Stewart
Our classic mango chutney has all the wonderful tropical ingredients you'd expect -- fruit, hot pepper, ginger, lime, and spices.
Author: Martha Stewart
Serve these sweet root veggies over our Mashed Potatoes with Caramelized Roasted Parsnips.
Author: Martha Stewart
Use this chunky tomato sauce in our Baked-Eggplant Parmesan.
Author: Martha Stewart
In this decadent Thanksgiving dish, pureed sweet potatoes are topped with caramelized apples and laced with Calvados.
Author: Martha Stewart
Coconut milk and curry paste update sweet potatoes.
Author: Martha Stewart
Give sauteed green beans a buttery crunch with pine nuts.
Author: Martha Stewart
Serve these bourbon-flavored sweet potatoes with our Salt and Pepper Turkey. Place the sweet potatoes in the oven after the turkey has roasted for an hour.
Author: Martha Stewart
A delicious side for your Thanksgiving turkey, especially our Roasted Dry-Brined Turkey with Stuffing.
Author: Martha Stewart
Hoisin, which is a blend of soybeans, garlic, chiles, and spices, makes a sweet-and-tangy glaze for roasted Cornish game hens.
Author: Martha Stewart
Celeriac -- also called celery root or celery knob -- adds a twist to mashed potatoes.
Author: Martha Stewart
This relish is based on Italian caponata, which is usually served cold or at room temperature as an appetizer or an accompaniment to meat, poultry, and fish.
Author: Martha Stewart
This sweet-and-syrupycompote of apricots and figs is flavoredwith cardamom, fennel, and ginger, andserved with Greek yogurt.
Author: Martha Stewart
Serve these zingy potatoes with our Horseradish Crusted Salmon.
Author: Martha Stewart
Cucumbers brined in vinegar solution and shot through with pepper and spice make spirited -- and addictive -- snacks.
Author: Martha Stewart
This side dish tastes just as good at room temperature as it does hot from the stove, so there's no need to worry if it's ready before the rest of the meal.
Author: Martha Stewart
This mixture of apples, nuts, and wine is eaten at the Passover seder. Kosher wine is generally sweeter than other red wines and is an essential part of this dinner recipe.
Author: Martha Stewart