A special thanks to whoever invented the food processor, which lets us whip up this tasty pesto in 5 minutes flat.
Author: Martha Stewart
We serve this flavorful gravy over meatloaf and mashed potatoes, but it is equally good with other classic comfort foods, such as ham and biscuits.
Author: Martha Stewart
This lively compound butter is a perfect way to add a bit of brightness to grilled fish.
Author: Martha Stewart
This simple, flavorful vinaigrette is an ideal dressing for any green salad.
Author: Martha Stewart
A classic mash gets the Cinderella treatment when it's bolstered by the luxurious addition of walnut oil.
Author: Martha Stewart
Author: Jamie Oliver
Top your baked sweet potato with a Swiss chard and onion mix with avocado slices.
Author: Martha Stewart
Bake these pepitas for a great snack. Double the recipe for a snack you can carry around for a couple of days.
Author: Martha Stewart
Make one batch with white balsamic vinegar for the beet-and-onion salad, and another with lemon juice for the beans and artichokes.
Author: Martha Stewart
This Greek sauce is traditionally made with pureed potatoes; our lighter version leaves them out.
Author: Martha Stewart
Drizzle this creamy dressing over Romaine lettuce, sliced carrots, and black olives.
Author: Martha Stewart
This citrus-based orange vinaigrette adds low-sodium flavor to salads, chicken, or seafood.
Author: Martha Stewart
Use this simple syrup with our berry, currant or strawberry sorbets.
Author: Martha Stewart
Go beyond the usual salads, stir-fries, and smoothies and try this supercharged leafy green blended into a dip.
Author: Martha Stewart
Serve this citrusy side dish with roasted chicken or meatloaf.
Author: Martha Stewart
When you need a quick, easy supper or lunch turn to this recipe that needs just a handful of ingredients and comes together fast. It's a nutritional layup, too: dark leafy greens like the Swiss chard possess...
Author: Shira Bocar
This cooling condiment is ideal with Indian meals like our Tandoori-Style Chicken.
Author: Martha Stewart
Use this tangy vinaigrette to dress up a simple green salad made with spinach, arugula, or mesclun.
Author: Martha Stewart
Juicy melon makes a brilliant match for salty, tangy cheese. The riper the fruit, the better. Honeydew, canary, or Chanterais melons would also work well in this dish.
Author: Martha Stewart
Sara Foster, of Foster's Market in Durham and Chapel Hill, NC, makes two cranberry relishes: one with citrus for more traditional tastes, and the other with seven-pepper jelly for a spicy flavor.
Author: Martha Stewart
Inspired by the fixings at a taco bar, this stuffed avocado delivers an added fiber-protein boost from black beans.
Author: Martha Stewart
This dish adds tropical flavor to a nutrient-rich sweet potato by topping it with cilantro, coconut flakes, and pomegranate seeds.
Author: Martha Stewart
Zahtar is a Middle Eastern spice mixture that adds flavor with little fat or oils. It includes sumac, a red berry that is part of the wild-pistachio family and is ground into a powder.
Author: Martha Stewart
Steamed cauliflower gets a hit of spice and a dash of freshness thanks to lemon and red-pepper flakes in this side dish that goes well with seared steak, burgers, or lamb chops.
Author: Martha Stewart
This basic curry powder used to flavor Indian-Spiced Halibut with Yogurt, Red Lentil and Squash Curry Soup, and Yellow Curry Chicken.
Author: Martha Stewart
Roasted Acorn Squash with Harissa Glaze makes for a delicious side dish.
Author: Martha Stewart
Use this recipe to make our Hot Buttered Rum with Ginger and Cinnamon.
Author: Martha Stewart
Author: Jamie Oliver
Serve this simple side dish of Grilled Zucchini with Buttermilk-Basil Dressing with flank steak or pasta for a filling and satisfying meal.
Author: Martha Stewart
This sweet and tangy salad recipe is from Amy Faulstich, of Seattle.
Author: Martha Stewart
Grilling vegetables in foil packets seals in moisture for tasty, tender sides hot off the barbecue -- and you won't have to wash a single dish.
Author: Martha Stewart
This flavorful snack is guaranteed to be a hit at holiday parties.
Author: Martha Stewart
This pineapple salsa can be a side dish or a topping to go with our Curried Shrimp.
Author: Martha Stewart
Garlic cloves add pungent complexity to creamy mashed potatoes.
Author: Martha Stewart
Try our homemade version of your favorite dressing at Japanese restaurants.
Author: Martha Stewart
Instead of roasting just one pumpkin, try doing two at one time so you can have pumpkin puree even in May.
Author: Martha Stewart
Garlic-infused olive oil adds a kick to steamed carrots and asparagus.
Author: Martha Stewart
Keep a container of these delicious figs on hand and add them to any meal for a super-flavorful boost.
Author: Martha Stewart
This is an easy to prepare, tasty accompaniment to Crispy Breaded Pork Cutlets.
Author: Martha Stewart
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. You can make variations by switching up the nut and herb combo withcilantro and almonds; parsley, walnut,...
Author: Martha Stewart
Serve this homemade mayonnaise with classic Belgian-style Pommes Frites. A food processor helps make homemade mayonnaise quickly, but a whisk works just as well.
Author: Martha Stewart
Jalapeno brings the heat in this yogurt-based herb sauce, while cumin adds a welcome smoky note. Serve alongside our Saffron Chicken Kebabs.
Author: Martha Stewart
For everyday dinners and holiday gatherings alike, go beyond the casserole and green beans can be an exciting side dish. Here, they're quickly cooked in a skillet, then brightened with a mixture of umami-rich...
Author: Shira Bocar
If you can't find Chinese black vinegar, use cider vinegar in its place.
Author: Martha Stewart
Serve this chipotle mayonnaise sauce with our Spiked Clams and Oysters.
Author: Martha Stewart
Use this recipe when making our Garlic-Marinated Chicken Cutlets with Grilled Potatoes.
Author: Martha Stewart
This simple sauce -- really just pureed, roasted peppers and some seasoning -- can be served atop a main course, or presented in a bowl for dipping.
Author: Martha Stewart
To make simple syrup with kirsch for the Haunted Black Forest Layer Cake, stir in 1/3 cup kirsh after boiling syrup.
Author: Martha Stewart