Cucumbers contain an antioxidant that supports brain health, and inflammation-fighting ginger helps with digestion. Here, they're dressed with rice vinegar and soy sauce, then finished with toasted sesame...
Author: Martha Stewart
Author: Martha Stewart
Put a little zing in our Fish Po' Boys with this tartar sauce.
Author: Martha Stewart
Use this spice mix as a rub on pork tenderloin or scallops -- or try it on Spice-Rubbed Fish with Lemony Rice.
Author: Martha Stewart
This citrus-based sauce adds low-sodium flavor to salads, chicken, or seafood.
Author: Martha Stewart
Serve this German-style side dish with sausage, chicken cutlets, or roasted meat.
Author: Martha Stewart
This lemony vegetable side dish goes well with roasted or grilled chicken, steak, or fish.
Author: Martha Stewart
These tomatoes are sweet, savory, and covered with a crunchy topping that the whole family will enjoy.
Author: Martha Stewart
Peppery sauteed mustard greens complement Boneless Pork Chops with Apple Chutney.
Author: Martha Stewart
This is hearty vegetarian fare that takes full advantage of vegetables available during winter.
Author: Martha Stewart
In this verdant side dish, broccoli rabe (sometimes called rapini) is enhanced by a quick saute with garlic and oil. Adding the garlic toward the end keeps it from burning.
Author: Martha Stewart
This quick and easy dip is a little lighter than the average ranch and needs just a handful of ingredients. Serve it with crudités and chips for a snack, or use it to dress up a platter of simple grilled...
Author: Lauryn Tyrell
Serve this simple-to-make yogurt cooled and on the side.
Author: Martha Stewart
Many mushrooms are a good source of antioxidants, and because they release moisture when cooked, only a teaspoon of oil is needed to saute them.
Author: Martha Stewart
Serve this festive side dish with Pork Roast with Apples and Gremolata as part of your holiday dinner.
Author: Martha Stewart
Author: Martha Stewart
This healthy side dish combines the mellow taste of cauliflower with tangy Dijon mustard and sweet golden raisins.
Author: Martha Stewart
Sweet delicata squash is the ideal choice to roast for a quick vegetable side-it doesn't need to be peeled and roasts in just 20 minutes. Here, it's cooked with fresh seasonal sage and rosemary.
Author: Martha Stewart
Use this dressing with our Cucumber Salad, Green Bean Salad, or Cabbage Salad.
Author: Martha Stewart
This puree goes well with our Sugar-Baked Ham or other holiday dinners.
Author: Martha Stewart
These creamy potatoes are the perfect complement to our Braised Cod with Plum Tomatoes.
Author: Martha Stewart
Use this simple syrup in our Amaretto-Bourbon Punch.
Author: Martha Stewart
Try a stone fruit instead of figs and think about this pizza as a dessert.
Author: Martha Stewart
This dipping sauce is rich with such classic Vietnamese flavors as rice-wine vingar, fish sauce, garlic, and chile peppers.
Author: Martha Stewart
Butter and cream usually mean mashed potatoes are off-limits for vegans, but this variation gets its silky texture from white beans instead. Adding the legumes also doubles the amount of protein compared...
Author: Martha Stewart
These canned chipotles in adobo are a great way to add intense heat and a rich, sweet, smoky flavor to sauces and other dishes.
Author: Martha Stewart
A little chile, a little garlic, and you've got a nice side of spinach for your dinner of broiled fish, baked chicken, or sauteed shrimp.
Author: Martha Stewart
Make this gravy using the turkey drippings from our Roast Turkey with Rosemary and Lemon.
Author: Martha Stewart
Recipe adapted from A Bird in the Oven and Then Some by Mindy Fox (Kyle Books; 2010).
Author: Martha Stewart
As the evenings grow chillier, warm and nourishing dishes like this satisfying chickpea stew are welcome at dinner. A dollop of pesto gives a burst of flavor and one last nod to summer. (Look for pesto...
Author: Martha Stewart
These simple vegetarian tacos are loaded with flavor and are easy enough to assemble in the morning for a quick and delicious breakfast that'll get you started and keep you going all day long.
Author: Martha Stewart
Freezing brings out the sweetness of the fruit, and the cool temperature reminds you to slow down while eating.
Author: Martha Stewart
Sauteeing Brussels sprouts with carrots and raisins lends them a slight sweetness that is irresistible.
Author: Martha Stewart
This easy-to-make mix of nuts, crackers, and spices is perfect for parties and game nights.
Author: Martha Stewart
The intense dry heat of the oven concentrates and deepens the flavor in this roasted asparagus dish.
Author: Martha Stewart
This spicy, sweet marinade goes well with our Red Onion, Pork, and Pineapple with Sriracha-Pineapple Marinade kebabs.
Author: Martha Stewart
Skip the oven -- this microwaved version of a steakhouse classic cuts down on your cook time for an easy, delicious, and deceptively light weeknight side.
Author: Martha Stewart
This is a quick and easy Green Goddess dressing is a great dip for veggies, with or without anchovies.
Author: Martha Stewart
This side dish goes well with roasted chicken or grilled meats.
Author: Martha Stewart
This lighter take on traditional tartar sauce is a natural sauce option for Salmon Burgers.
Author: Martha Stewart
The most coveted dish at any Hanukkah celebration is one piled high with sizzling latkes. Specially prepared for the Jewish holiday, the potato pancakes are panfried in oil until golden, then served with...
Author: Martha Stewart
We love the flavor (and color!) contrast between sweet-tart pomegranate and savory cilantro or parsley in this make-ahead, no-cook relish. It takes the place of traditional cranberry sauce in our modern...
Author: Martha Stewart
Add this cooling spread to sandwiches or serve it as a dip for crudite and crackers.
Author: Martha Stewart
Cheddar, Monterey Jack, or provolone all work in place of the Fontina on top of your pizza.
Author: Martha Stewart
Serve this spicy-tangy sauce with our Fried Fish as a dip or sandwich spread.
Author: Martha Stewart
Don't waste any pumpkin puree left over from baking pies -- turn it into a tasty spread for toast or pancakes.
Author: Martha Stewart
Some of the best dinners can come from a choose-your-own-adventure-like foray into your fridge to see what leftover vegetable you can make something out of. Here, vegetable fried rice uses zucchini or...
Author: Sarah Carey
This citrus-based sauce adds low-sodium flavor to salads, chicken, or seafood.
Author: Martha Stewart
This filling vegetarian dish gets Asian flavor from rice vinegar, soy sauce, and ginger.
Author: Martha Stewart