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
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
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 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
This remarkably easy side dish makes an impressively tasteful addition to any holiday meal.
Author: Martha Stewart
Add grilled corn on the cob to the menu for your next backyard cookout.
Author: Martha Stewart
Leave the red skins on the mashed potatoes and give them an added crunch.
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
Lighter versions of ingredients such as sour cream and mayonnaise still provide lively flavor.
Author: Martha Stewart
Use this fruit compote recipe from The Harrison chef Amanda Freitag as a tasty topping for her Yogurt Panna Cotta.
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
This dish goes well with grilled chicken or fish, or toss with pasta.
Author: Martha Stewart
Much like chimichurri with a kick, pebre goes with grilled meat, poultry, seafood, and vegetables.
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
These tender, tasty little birds are marinated in pomegranate molasses. Serve them with wild-rice salad.
Author: Martha Stewart
Our yogurt-and-sour-cream dip is a tangy complement to our Curried Chicken Turnovers.
Author: Martha Stewart
Serve this mango chutney with Chicken and Pork Seekh Kebabs or with grilled fish. Apricots or peaches also work well in this recipe.
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
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
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
We love the combination of citrusy hibiscus, spicy fresh ginger, and aromatic cloves in this DIY cocktail syrup. It makes an excellent holiday gift, but be sure to save a bottle for yourself to make our...
Author: Martha Stewart
Poached and fresh cherries are layered with lemon curd to fill our Lemon and Cherry Trifle.
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
Crisp wedges of a potato pancake make for a pleasant break from routine side dishes.
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
Clarified butter is the key to achieving perfect, velvety hollandaise sauce.
Author: Martha Stewart
This recipe is a flavorful and decadent variation on classic mashed potatoes.
Author: Martha Stewart
Use this syrup to give a rosemary flavor to our Sparkling Strawberry-Rosemary Lemonade.
Author: Martha Stewart
This is a chutney that combines tart apples, prunes, ginger and sweet onions for a spicy, but not too hot, blend.
Author: Martha Stewart
Try something new and tasty with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
This vegetarian stew is just as satisfying as one made with beef.
Author: Martha Stewart
Slather this sauce on Grilled Ribs while they get a quick char on the grill. It gives already tasty meat an added boost of flavor.
Author: Martha Stewart
Japanese flavors, such as miso and ginger, are a harmonious match for a grilled-salmon salad.
Author: Martha Stewart
This ragout is meant to be a side dish, but it can be served with a green salad for a light lunch.
Author: Martha Stewart
Three root cellar staples -- potatoes, turnips, and parsnips -- are mixed with leeks to make the mash.
Author: Martha Stewart
Try a flavorful combination of dried bay leaves, allspice, coriander seeds, mustard seeds, dill seeds, and red pepper flakes when you boil your favorite shellfish. Use it to make our One-Pot Shrimp Boil...
Author: Martha Stewart
This recipe makes plenty for the Thanksgiving feast and leftover turkey sandwiches.
Author: Martha Stewart
Wilted kale, hot Italian sausage, and golden raisins make a balanced, hearty mixture.
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
Baked potatoes get a lift when topped with this tangy yogurt cheese.
Author: Martha Stewart
If you like, you can easily substitute four bone-in, skin-on chicken breasts (10 to 12 ounces each) for the Cornish hens in this recipe.
Author: Martha Stewart
A great foil for the richer dishes of the Thanksgiving table, these brightly flavored beans can be served warm or cold as a salad. With minty yogurt sauce on the side for dipping, they make a delicious,...
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 vegetable and sausage stew is the ideal hearty meal for when temperatures cool.
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
Use this simple syrup to create our Rosemary Vodka Tonics.
Author: Martha Stewart