These herbed green beans are the perfect complement to grilled salmon or chicken.
Author: Martha Stewart
This skillet breakfast hash with potatoes and chorizo is delicious cooked over the fire on your camping trip-the only ingredient that needs chilling is the eggs. It's equally good made on a lazy weekend...
Author: Greg Lofts
Zucchini and black beans come together for a juicy and satisfying taco punctuated by fresh, creamy toppings.
Author: Martha Stewart
These tiny cabbage cousins are an essential side dish to a true Thanksgiving feast.
Author: Martha Stewart
Use this simple recipe when making our cauliflower puree and cauliflower salad. It's also an easy side dish recipe.
Author: Martha Stewart
Serve broiled polenta slices with sauteed mushrooms or your favorite chunky tomato sauce.
Author: Martha Stewart
Braised, tender baby artichokes add a taste of spring to any meal.
Author: Martha Stewart
This delicate syrup is delicious with vodka in our Spiked Elderflower Lemonade but would also pair well with gin. Recipe courtesy of Erin French, chef and owner of Lost Kitchen in Freedom, ME.
Author: Martha Stewart
Smother fries with chili for a kid-approved meal. In our version, the potatoes are baked, and the chili is vegetarian.
Author: Martha Stewart
Spice up canned tomatoes with garlic, onions, and red-pepper flakes for a superb quick tomato sauce.
Author: Martha Stewart
This spicy, tangy side dish is great alongside Asian chicken and chili soup.
Author: Martha Stewart
Fava beans mingle with snap peas and mint in this showcase of spring vegetables.
Author: Martha Stewart
The cranberry-onion relish is a hybrid of two classic Yankee turkey accompaniments: cranberry sauce and creamed pearl onions.
Author: Martha Stewart
Use this fragrant mix of spices to make Martha's Beef Biryani.
Author: Martha Stewart
This recipe for a classic mashed potato side dish includes the tang of cream cheese.
Author: Martha Stewart
The earthy flavor of leeks-a coveted fall vegetable-is a delicious addition to the dinner table.
Author: Martha Stewart
Confit is a popular French preserving process that involves slow-cooking salt-cured meat in its own fat, then allowing it to sit in the fat for up to a few weeks while the flavor deepens. This recipe is...
Author: Martha Stewart
The skin of rutabaga is thick and tough, so you'll want to use a sharp, hefty chef's knife to remove it entirely and later to cut the flesh. The maple glaze tends to caramelize quickly, so be sure to keep...
Author: Martha Stewart
This buttery potato side dish packs a zesty punch, thanks to fresh lemon and capers. To keep mashed potatoes warm for up to two hours, place them in a heatproof bowl over a pot filled with three inches...
Author: Martha Stewart
This spinach dish is rich in heart-protective folate; the nuts help lower "bad" cholesterol.
Author: Martha Stewart
Jazz up a mundane plate of broccoli with garlic, ginger, and a squeeze of lemon juice at the end.
Author: Martha Stewart
The potatoes give this garlicky rouille condiment some added heft.
Author: Martha Stewart
Look for squash with smooth skins and no soft spots or blemishes. They should also feel heavy for their size.
Author: Martha Stewart
These bright-green beans help create a classic backdrop to the Thanksgiving bird, whether you're serving roasted turkey breast for a few or a whole turkey for many.
Author: Martha Stewart
Scallions and a healthy dose of fresh thyme make these grilled sweet potatoes particularly savory.
Author: Martha Stewart
This dish can be made a day ahead of time and then reheated.
Author: Martha Stewart
This lemony side dish gives carrots a little more sweetness with honey and a little zing from cayenne.
Author: Martha Stewart
Try using this easy lemon vinaigrette to upgrade all sorts of veggies, such as our Green Salad with Olives or Green Beans Vinaigrette.
Author: Martha Stewart
When crisping potatoes, it's important not to crowd the pan, so you may need to cook them in two batches. If so, for the second batch, return the heat to high and add more oil or butter if necessary.
Author: Martha Stewart
Use this recipe as an ingredient in our Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts.
Author: Martha Stewart
This cream is an ingredient in our Winter Herb and Ricotta Cannelloni.
Author: Martha Stewart
This sweet and spicy side goes well with roasted chicken or pork, seared steak, or sauteed shrimp.
Author: Martha Stewart
Tarragon and coriander infuse carrots with unexpected flavor.
Author: Martha Stewart
A gift always gets extra points if it's homemade. Start now and you can have vanilla extract on hand, ready to bestow on lucky bakers in December.
Author: Martha Stewart
A sprinkling of homemade chile-lime salt and grated Parmesan brings the summertime classic of grilled corn with butter to a sublime new level.
Author: Martha Stewart
Luscious whole-milk yogurt adds an unexpected tart note to a fiery Indian marinade of cumin, cardamom, and cayenne pepper. Use this marinade to make Tandoori Fried Chicken.
Author: Martha Stewart
Use this recipe to make our Black-Currant Cosmopolitan and Purple-Basil Mojito.
Author: Martha Stewart
Jalapenos range from mild to strong -- in either case, they make fantastic pickles.
Author: Martha Stewart
Vegetarians and meat-eaters alike will appreciate the appeal of this hearty knife-and-fork dish.
Author: Martha Stewart
Wedges of large green tomatoes and whole small tomatoes both make delicious pickles. Kept in sealed canning jars, their flavor will continue to develop over several months.
Author: Martha Stewart
Take familiar techniques, like roasting, and apply them in new ways for this delicious side.
Author: Martha Stewart
Topping your pan-seared steak with a seasoned butter makes the meat that much more flavorful and indulgent.
Author: Martha Stewart
Create decorative, edible dessert bowls by dipping a balloon in tempered chocolate. Jacques Torres prepared these on Episode 501 of "Martha Bakes."
Author: Martha Stewart
Enjoy this simple salad with our Grilled Steak Sandwiches with Goat Cheese and Arugula.
Author: Martha Stewart