Mustard meets relish in this turmeric-and-beer-laced condiment, which gets a sweet boost from Vidalia onions.
Author: Martha Stewart
This is a spicy variation on traditional cranberry sauce.
Author: Martha Stewart
This is a fresh alternative to bottled hoisin sauce, the traditional accompaniment to Mu-Shu Pork.
Author: Martha Stewart
Use this as a base for pumpkin recipes such as pies, tarts, or our Pumpkin and Pecorino Gratin.
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, and herbs.
Author: Martha Stewart
A quick and easy side dish when entertaining a crowd for an outdoor lunch or dinner, grilled corn gets a flavor boost from salt mixed with cilantro, an herb with a zesty, slightly spicy flavor.
Author: Martha Stewart
Make this vanilla-scented applesauce to serve alongside our Potato Rosti.
Author: Martha Stewart
This aioli recipe adds garlicky flavor to chef Dan Kluger's Peekytoe Crab Toast.
Author: Martha Stewart
This seafood condiment is a must-have, especially when there are raw oysters to be had in our Fruits de Mer Platter.
Author: Martha Stewart
The tartness of the red wine vinegar helps to offset the pear and dried cherry sweetness of this chutney.
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 for a well-balanced meal.
Author: Martha Stewart
Poaching apricots takes little time. If you continue to simmer apricots in their poaching liquid, you'll have the start of a very easy jam; it will set without additives because of the fruit's natural...
Author: Martha Stewart
These eggplant are particularly delicious bathed in this garlic-shallot dressing with olives and raisins.
Author: Martha Stewart
Parsnips give this rustic mash a nutty sweetness. Warm olive oil and thyme add more flavor (and dispense with the need for butter).
Author: Martha Stewart
A twist on the traditional tandoori marinade, this cumin- and coriander-flecked yogurt paste remains on the chicken during roasting, ensuring that the skin crisps, while keeping the underlying meat moist...
Author: Martha Stewart
This side served with a mint-yogurt dressing goes well with roasted pork, lamb, or chicken.
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, and zukes are rich in vitamins, nutrients, and-most...
Author: Martha Stewart
You'd never guess from the floral flavor of rose-colored quince jelly that raw quince is quite tart. The jelly is finished with star anise for a hint of licorice, a classic pairing. Serve this with our...
Author: Martha Stewart
This recipe is a delicious dipping sauce for Caribbean Shrimp Kebabs.
Author: Martha Stewart
This healthy side dish gets tons of flavor from ginger, shallot, vinegar, and brown sugar.
Author: Martha Stewart
Use this simple syrup in our Chestnut Cake with Chocolate-Armagnac Glaze.
Author: Martha Stewart
This marinade works well with gamy meats, such as Cornish hens, duck, quail, and venison.
Author: Martha Stewart
Use this horseradish cream as a delicious side for our Beef Tenderloin.
Author: Martha Stewart
Quick and easy to make, this bright-orange relish is a perfect accompaniment to pan-seared salmon, but it's also great on grilled chicken cutlets or tossed into a salad with cooked grains and feta.
Author: Riley Wofford
When you spot a good deal on plum tomatoes, buy a bunch. Roasting preserves them for later use and maximizes their sweetness. Use roasted tomatoes in Roasted-Tomato Pasta with Basil, Beef and Tomato Stew,...
Author: Martha Stewart
Omitting the vinegar used in traditional hollandaise and using citrus juice instead turns out a creamy sauce that is sweeter than the original.
Author: Martha Stewart
Nutritionally speaking, Brussels sprouts are famous as a vegetable overachiever. One cooked cup contains four grams of fiber and a day's worth of vitamin C-and they're a top source of folate. Here, we've...
Author: Shira Bocar
The crunchy, downright addictive topping in this recipe adds big flavor to all manner of side dishes, including mashed potatoes, brussels sprouts, and dressings, or even as a garnish for turkey and gravy....
Author: Martha Stewart
Author: Martha Stewart
Adding the eggs after the water is at a boil is our key to keeping the yolks slightly soft in the center for perfect eggs, everytime.
Author: Martha Stewart
Hard-cooked eggs aren't just for decorating. Here's another seasonal way to enjoy them: in asparagus mimosa, a classic dish named for the pretty yellow-and-white flower. Press a peeled hard-cooked egg...
Author: Martha Stewart
This salty Brazilian porridge made with rice flour or farinha is served, hot or cold, as a side dish for meat, fish, and poultry, such as Moqueca.
Author: Martha Stewart
In Argentina, garlicky herb-flecked chimichurri, a condiment as prevalent there as ketchup is in the United States, is spooned over all manner of grilled meats, especially steak.
Author: Martha Stewart
This roast owes its crackly, burnished skin to a glaze of pomegranate molasses, which also infuses the gravy it's served with. Serve this with our Pistachio-Pomegranate Pilaf.
Author: Martha Stewart
Spread this relish on toasts topped with goat cheese, stir into yogurt or cottage cheese, or spoon over roast chicken or pork.
Author: Martha Stewart
This is a great way to use autumn's abundance of apples. Even fruit that is slightly bruised works well; simply trim the brown portion. Or try ripe pears in place of the apples.
Author: Martha Stewart
The grill gives the boiled potatoes just the right amount of crispness, plus a deliciously smoky flavor. Add garlic, and this dish becomes the surprise hit of the menu: really simple, and really good.
Author: Martha Stewart
Indian-inspired flavors add an unexpected twist to new potatoes.
Author: Martha Stewart
Make your own seasoning mix for our Jerk Chicken with Cucumber Relish.
Author: Martha Stewart
Add a twist to your usual vegetable sides with a squeeze of lime and a handful of raisins.
Author: Martha Stewart
Though our recipe calls for this corn to be baked in the oven, it would also be good cooked on the grill.
Author: Martha Stewart
These baked coconut chips are sweetened with brown sugar. Add them to a coconut cake for garnish. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Author: Martha Stewart
This Indian-style rub is a good choice for lamb, or try it on chicken and shrimp.
Author: Martha Stewart
You can use store-bought mayo, but you may want to consider making your own.
Author: Martha Stewart
Offer this subtly-flavored mayonnaise as an accompaniment to our Fruits de Mer Platter.
Author: Martha Stewart