Use this fruit compote recipe from The Harrison chef Amanda Freitag as a tasty topping for her Yogurt Panna Cotta.
Author: Martha Stewart
This is not as sweet as commercial ketchup; but it's great with our Vegetarian Burger.
Author: Martha Stewart
Try something new alongside roast pork or chicken, or with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
With their thin, fragrant skins and low acidity, Meyer lemons are worth the splurge. This relish uses the whole fruit, which gets mellowed out by sauteed sweet fennel and onion. Serve alongside our Juniper-and-Gin...
Author: Martha Stewart
Pureed vegetables are comforting and healthy side dishes that pair well with simply grilled or roasted meat or fish.
Author: Martha Stewart
Wilted kale, hot Italian sausage, and golden raisins make a balanced, hearty mixture.
Author: Martha Stewart
A delicious four-ingredient condiment that's made with pantry ingredients. Consider it a Japanese tartar sauce and know that you'll want to dollop it on everything, especially Fried Catfish.
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 -- are blended together.
Author: Martha Stewart
Three root cellar staples -- potatoes, turnips, and parsnips -- are mixed with leeks to make the mash.
Author: Martha Stewart
Serve this sweet, nutty dessert spread over fresh fruit or country-style bread.
Author: Martha Stewart
Lighter versions of ingredients such as sour cream and mayonnaise still provide lively flavor.
Author: Martha Stewart
Use these sweet-and-sour pickles to make our Potato-and-Pickled-Beet Salad. They also make a delectable snack straight out of the fridge.
Author: Martha Stewart
Pretty-in-pink melon, all grown up, energizes this spirited salad.
Author: Martha Stewart
Clarified butter is the key to achieving perfect, velvety hollandaise sauce.
Author: Martha Stewart
This sauce, from reader Laura Metrick of Dania Beach, Florida, also works well as a sandwich spread or a base for tomato bruschetta.
Author: Martha Stewart
Parsnips bring earthy interest to this potato mash. Infused oil elevates the easy side dish from expected to extraordinary.
Author: Martha Stewart
This recipe is a flavorful and decadent variation on classic mashed potatoes.
Author: Martha Stewart
Baked potatoes get a lift when topped with this tangy yogurt cheese.
Author: Martha Stewart
Our yogurt-and-sour-cream dip is a tangy complement to our Curried Chicken Turnovers.
Author: Martha Stewart
Poached and fresh cherries are layered with lemon curd to fill our Lemon and Cherry Trifle.
Author: Martha Stewart
Leave the red skins on the mashed potatoes and give them an added crunch.
Author: Martha Stewart
With crackled skins and soft interiors, these roasted potatoes are a traditional side dish for dinner meat entrees but taste just as good served as a hot or cold salad at lunch. Fresh herbs like rosemary...
Author: Martha Stewart
This twist on a standard green bean casserole is elevated to creamy, delicious heights, thanks to thick low-fat Greek yogurt.
Author: Martha Stewart
This vegetarian stew is just as satisfying as one made with beef.
Author: Martha Stewart
Calvados, an apple brandy, adds a sweet finish to this gravy. The neck and giblets roasted alongside the turkey add flavor to the drippings -- discard them in step 1 for a smooth gravy, or return them...
Author: Martha Stewart
This remarkably easy side dish makes an impressively tasteful addition to any holiday meal.
Author: Martha Stewart
Chipotles in adobo sauce are a great way to add intense heat and a rich, sweet smoky flavor to sauces and other dishes.
Author: Martha Stewart
Much like chimichurri with a kick, pebre goes with grilled meat, poultry, seafood, and vegetables.
Author: Martha Stewart
We used acorn squash for this recipe, but others, such as butternut or pumpkin, work just as well.
Author: Martha Stewart
This is a good vinaigrette for a simple green salad. Use extra-virgin olive oil if you prefer a fruitier flavor.
Author: Martha Stewart
Get your crunch fix with these crisped split-peas that are a great afternoon snack.
Author: Martha Stewart
Sprigs of herbs tucked inside the husk lend theirfresh flavor to the corn.
Author: Martha Stewart
Author: Martha Stewart
Sweet-and-spicy basil is the main ingredient in pesto. For an appetizer, spread pesto over toasted or grilled slices of baguette.
Author: Martha Stewart
The caramelized onions in this creamy potato gratin draw out the sweet warmth of the pinch of saffron that makes this dish golden. A topping of shredded Gruyère cheese adds to the decadence.
Author: Shira Bocar
Spread it on meat or chicken before grilling, or serve it with corn on the cob.
Author: Martha Stewart
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
Use these colorful carrot strips to decorate our Carrot-Ginger Layer Cake. Martha made this recipe on "Martha Bakes" episode 712.
Author: Martha Stewart
When a Meyer lemon is fully ripe, its thin, smooth skin should be a rich yellow-orange. Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.
Author: Martha Stewart
These creamy mashed potatoes are a perfect complement to an early fall dinner.
Author: Martha Stewart
Add grilled corn on the cob to the menu for your next backyard cookout.
Author: Martha Stewart
Fresh baby artichokes are much easier to prepare than larger ones, as they have no fuzzy chokes to remove. Pair with fava beans and green onions for a light spring lunch.
Author: Martha Stewart
The brown sugar in this chile rub will caramelize slightly when cooked, giving foods a sweet, tasty glaze. Try it on whole chicken or turkey, pork (tenderloin or chops), and most cuts of beef.
Author: Martha Stewart