Hunks of sweet potato and cauliflower soak up a creamy sauce of garlic, ginger, onion, coconut milk, and red curry paste in this colorful vegetarian main. In the last moments of cooking, a heap of green...
Author: Shira Bocar
Similar to creamed onions, this dish features the more delicate flavor of leeks.
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
Cranberries arrive at market to help kick off the holidays with a festive hue and lively flavor.
Author: Martha Stewart
Author: Martha Stewart
This rouille is like aioli, only fired up with cayenne pepper and laced with fragrant saffron. Try with: shellfish, grilled fish, or pork, bouillabaisse.
Author: Martha Stewart
Much like sour cream and onion potato chips, creamy goat cheese and scallions make these potatoes just as irresistible.
Author: Martha Stewart
Best served warm, these fragrant, golden Apple Fritters are by turns tender, crisp, and fruity. A simpler (no-yeast) alternative to sufganiyot-the traditional jam-filled Jewish doughnut served during Hanukkah-the...
Author: Martha Stewart
Parsnips and carrots make a good companion to a main dish of pork chops.
Author: Martha Stewart
This fiber-rich, meatless, and low-sodium meal is delicious with rice or warm whole-wheat pitas.
Author: Martha Stewart
With a few simple seasonings, these potatoes are a delicious option when served with dinner or breakfast.
Author: Martha Stewart
Sweet and tender Golden Delicious apples mingle with cinnamon, raisins, and walnuts in this traditional Austrian dessert. Martha and Nick Malgieri made this recipe on Martha Bakes episode 503.
Author: Martha Stewart
A spoonful of paprika gives this oven-cooked cauliflower a golden brown glow and slightly spicy taste; high-heat roasting creates a nutty sweetness.
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 roasted plum tomatoes are delicious alone or in salads.
Author: Martha Stewart
You can make the bechamel sauce three days ahead (let it cool completely before refrigerating). The onions can be cooked, peeled, and refrigerated overnight. Heat the onions and sauce together over low...
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
Roasting the garlic head first mellows its flavor.
Author: Martha Stewart
Serve as an alternative to or in addition to traditional cranberry relish.
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
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
Try this side with pork chops or steak and sliced tomatoes.
Author: Martha Stewart
A quick vegan main that will satisfy meat eaters too. Brushed with a zesty cilantro, jalapeno, ginger, and lime sauce this tofu just needs a short stint on the grill. This recipe comes from Martha Stewart's...
Author: Martha Stewart
Say goodbye to an hour spent hovering over the stove perfecting sweet, buttery onions. This recipe uses an Instant Pot to speed up the process and paves the way for French onion soup, omelets, sandwiches...
Author: Riley Wofford
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
A healthy, one-skillet vegetable side. Make it vegan by using vegetable broth.
Author: Martha Stewart
Use this recipe to make our Arugula Salad with Roasted Sweet Potatoes and Mushrooms.
Author: Martha Stewart
Surprise everyone at dinner with this savory, sweet combination.
Author: Martha Stewart
This carrot and shallot side dish goes well with roast chicken.
Author: Martha Stewart
This easy weeknight riff on pasta alla Norma upgrades store-bought cheese ravioli by tossing it with a mix of roasted eggplant, cherry tomatoes, shallots, and capers.
Author: Riley Wofford
Our classic mango chutney has all the wonderful tropical ingredients you'd expect -- fruit, hot pepper, ginger, lime, and spices.
Author: Martha Stewart
The meaty portobellos' rich flavor provide a contrast to the al dente green beans.
Author: Martha Stewart
Passion fruit puree simplifies the process of preparing this souffle, but the addition of fresh pulp just before serving adds a bright, crisp-crackly crunch unique to the seeds of this resplendent tropical...
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
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 recipe for Thanksgiving stuffing comes from Anna Lappe, author of "Diet for a Hot Planet." Here, the interesting flavors and texture come from herbs, dried fruit, the nuts -- and the juiciness of...
Author: Martha Stewart
Apples, leaks and rosemary blend to make this a one-of-a-kind stuffing for your holiday bird.
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
The garlic and lemon zest jazz up your healthy broccoli side dish.
Author: Martha Stewart
You can make this tart ruby-red relish up to three days ahead of the feast.
Author: Martha Stewart
Cucumbers brined in vinegar solution and shot through with pepper and spice make spirited -- and addictive -- snacks.
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
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
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
A savory-sweet miso sauce (which you'll also find on Nobu's black cod) is spread on fried halved Japanese eggplants, then broiled to golden perfection.
Author: Martha Stewart
In this decadent Thanksgiving dish, pureed sweet potatoes are topped with caramelized apples and laced with Calvados.
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