This easy method seals ingredients into a caramelized crust. Here, peppers and fennel take particularly well to high-heat roasting, while juicy grapes bring a welcome burst of sweetness.
Author: Martha Stewart
It's too often relegated to the crudité platter, let celery shine as the star vegetable in this easy plant-based stir-fry. Tofu provides the protein, while ginger, scallions, chili-garlic sauce, and cilantro...
Author: Lauryn Tyrell
All it takes is a little lime and sesame oil to transform an everyday vegetable into a dish the whole family will love.
Author: Martha Stewart
You only need five ingredients (not including salt!) to make our ultimate red sauce.
Author: Martha Stewart
This side pairs well with spicy sausages or pork chops.
Author: Martha Stewart
This traditional Argentinian rub can be spread on flank steak or shrimp skewers before grilling.
Author: Martha Stewart
This spice rub full of fragrant spices and bright citrus zest is perfect for shrimp, salmon, tuna, pork, or chicken.
Author: Martha Stewart
This dipping sauce for our Broccoli Rabe Dumplings, can be used to enhance salad dressings, grilled meats and vegetables, or your favorite sandwich.
Author: Martha Stewart
The classic pairing of pineapple and coconut goes even more tropical with juicy mango. Meyer lemons, which have a sweet-tart flavor, are so delicate they can go in skin-on.
Author: Martha Stewart
Fresh grated horseradish is a must for this recipe.
Author: Martha Stewart
This roasted red-pepper dip, which is great for our Crab Cakes, can be prepared in advance.
Author: Martha Stewart
Kanten, also called agar-agar, is a vegetable gelatin. This is a great palate refresher for a warm summer evening.
Author: Martha Stewart
For a quick side dish, combine steamed green beans and boiled new potatoes or kidney beans (rinsed and drained); top with this vinaigrette.
Author: Martha Stewart
Julienned carrots, parsnips, and rutabaga are lightly dressed with an herb glaze.
Author: Martha Stewart
Wax beans become tender and succulent when roasted in the oven. This side dish combines them with crunchy peanuts, peppery cilantro, and a flavorful Asian dressing.
Author: Martha Stewart
Just throw these nuts, seeds and dried fruit together for a snack while on the go.
Author: Martha Stewart
Temper the bitterness of these radish greens by roasting them and the radishes.
Author: Martha Stewart
This dressing goes with Chicken Salad with Avocado Dressing, but it would also be delicious on a green salad, in a wrap, or as a sauce for fish, skirt steak, or vegetables.
Author: Martha Stewart
Spice up the sweet, fibrous flesh of a roasted pumpkin by adding fresh sage leaves and olive oil.
Author: Martha Stewart
Use this to make our Applesauce Muffins and Applesauce Coffee Cake.
Author: Martha Stewart
When it comes to cooking peak-season corn, less truly is more. This quick and easy side dish has you sauté plump corn kernels with butter, and temper their sweetness with a sprinkle of assertive cracked...
Author: Martha Stewart
Spice up the traditional tomato and mozzarella salad with this dressing, or use it as a light sauce for firm white fish, grilled chicken breast, or pork chops.
Author: Martha Stewart
This sauce is the perfect accompaniment to grilled fish, chicken, or meat.
Author: Martha Stewart
Besides chicken and fish, this marinade is good with steak, tofu, or vegetables. In place of the vinegar and sugar, try mirin, Japanese cooking wine.
Author: Martha Stewart
Serve this speedy sauce with simply prepared chicken, pork, or fish.
Author: Martha Stewart
Simmer these vegetables in a vinegar solution for 10 minutes. Nibble these pickled vegetables before a meal or put them into a taco.
Author: Martha Stewart
This simple sweet sauce goes on top of our Mini Banana Splits.
Author: Martha Stewart
Use this oil to make a variety of delicious pizzas: Grilled Asparagus and Ricotta; Fontina, Fennel, and Onion; Three-Cheese; Shrimp and Pesto; Sausage and Olives; Tomato and Basil.
Author: Martha Stewart
This tangy side dish pairs well with pork chops, burgers, and Grilled Chicken Paillards with Mint Salad.
Author: Martha Stewart
When you're on the move, sandwich the stuffed apple halves together and wait to slice them into wedges at your destination; this will help keep the peanut butter on the apple -- rather than all over your...
Author: Martha Stewart
Try this currant-studded pilaf as a side with our Chicken Cutlets with Herb Butter.
Author: Martha Stewart
Author: Martha Stewart
Make this for our Roasted-Vegetable Salad.
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
Escarole, a mild-flavored endive,is braised in a mixture of sherry, garlic,almonds, and chicken stock; sweet currantsare added during the last few minutes ofcooking.
Author: Martha Stewart
Serve this chutney with grilled goodies, such as pork, chicken, fish, or shrimp, or as a condiment for tacos.
Author: Martha Stewart
Made with items you may already have on hand, this dip is easy to throw together. Try it with crackers or pita chips.
Author: Martha Stewart
Turn fruit into a seasonal side dish with this easy recipe.
Author: Martha Stewart
Bananas, peaches, and plums, caramelized on the grill, are an unexpected alternative to fruit salad.
Author: Martha Stewart
Try this dressing on roasted vegetables, or swap it for the mustard on a veggie burger.
Author: Martha Stewart
Balsamic vinegar and brown sugar make a sweet-tart dressing for the berries.
Author: Martha Stewart
This versatile spicy-sweet sauce is the perfect addition to any summer grilling menu. Mix up a batch to use as a spur-of-the-moment marinade, glaze, dip, or spread.
Author: Martha Stewart
This recipe is from " Martha Stewart's Dinner at Home" cookbook.
Author: Martha Stewart
Like its close cousins broccoli and kale, cauilflower boasts plenty of antioxidant and heart-healthy properties. Try this basic recipe, which brings out its natural sweetness.
Author: Martha Stewart
This side dish packs heat and pairs nicely with our Tandoori-Style Chicken.
Author: Martha Stewart
A bit of char from the grill, plus garlic, lemon, oregano and olive oil, makes these tomatoes delectable. They're also a quick and easy side dish.
Author: Martha Stewart
Fresh slices of citrus give a jolt of energy to roasted peppers and carrots while also complementing their natural sweetness.
Author: Martha Stewart
Crisp parsnip chips are much sweeter--and prettier--than those made from potatoes.
Author: Martha Stewart
This side is ideal for Thanksgiving but is also easy enough for dinner any night. It goes well with roasted chicken, lamb chops, or broiled fish.
Author: Martha Stewart