Use this recipe to make our Shrimp and Penne and Open-Faced Egg Sandwiches with Celery-and-Radish Salad.
Author: Martha Stewart
Caramelizing cauliflower takes it to a whole new level. Olives and clementines lend salty, citrusy swagger.
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
This easy meal for one is perfect on busy weeknights when you want something light and healthy.
Author: Martha Stewart
These are a perfect accompaniment to Pork Chops with Roasted Peppers.
Author: Martha Stewart
Use this recipe when making our Spiced (and Spiked) Concord Grape Punch.
Author: Martha Stewart
Throw on a pack of these carrots for a quick and easy side dish.
Author: Martha Stewart
These little tickers hide a deeply tasty secret: They're actually pockets made from store-bought puff pastry that are stuffed with chocolate-hazelnut spread. Whip up your own batch of "puffles" for Valentine's...
Author: Riley Wofford
Simmer these little nuggets with garlic in a low-sodium chicken broth.
Author: Martha Stewart
This smooth, creamy sauce is most often associated with Eggs Benedict, but also makes a fine accompaniment to steamed fish and vegetable dishes.
Author: Martha Stewart
Here's a fabulous fall side dish that pairs particularly well with poultry or fish. A touch of vanilla and maple syrup turn an ordinary side into a decidedly elegant, and child-friendly, dish.
Author: Martha Stewart
After a rich, filling meal, indulge in something simple and fresh. Broiling caramelizes the sugar-dusted citrus and gives this winter fruit salad a sophisticated feel. The cranberries deliver a tart punch...
Author: Martha Stewart
Give sweet, roasted pumpkin an extra kick of flavor with fennel and cumin seeds, red-pepper flakes, and maple syrup.
Author: Martha Stewart
Toss this flavorful spicy vinaigrette with our Steak Salad or any salad that could use a bold kick.
Author: Martha Stewart
You can serve this quick saute tossed with pasta or as-is for a bold and veggie-packed side dish.
Author: Martha Stewart
Use this lively condiment as a dip, or thin it slightly with water to make a salad dressing. It complements all kinds of roasted and fresh vegetables, such as our Roasted Carrots and Parsnips and Lemon-Pepper...
Author: Martha Stewart
Drizzle this sauce over chilled minestrone or any soup for an extra hit of herbaceous flavor.
Author: Martha Stewart
Lemony carrot and cabbage add a bright, crisp bite to the garlicky Boursin and creamy avocado in this vegetarian meal.
Author: Martha Stewart
Finely grated egg makes a confetti-like topping for this pretty dish. Serve it with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.
Author: Martha Stewart
Turn root veggies into crispy, flavorful treats with Craft Restaurants founder Tom Colicchio's recipe.
Author: Martha Stewart
Lightly steamed broccoli retains more nutrients than boiled. Serve it with a simple vinaigrette for a quick, healthy side dish.
Author: Martha Stewart
Use this sauce to make our Grilled Chicken with Cilantro-Mint Rub.
Author: Martha Stewart
Fluffy ricotta and fresh herbs are a natural pairing and a great afternoon snack when paired together on a piece of toast and topped with crunchy cucumbers.
Author: Martha Stewart
Elegant, delicious and on the table in just 15 minutes - this prawn pasta hits the spot and feels a bit posh, too. By finely chopping most of the prawns, they'll stick beautifully to the linguine, in turn...
Author: Jamie Oliver
Grated Manchego makes a tasty topping for this roasted broccoli dish.
Author: Martha Stewart
This simple side dish goes well with roasted chicken or fish.
Author: Martha Stewart
This delightful variation on traditional pesto can be combined with almost any main course, especially pasta and grilled fish, or used as a dip for vegetables and chips.
Author: Martha Stewart
Used throughout the Middle East as a dressing for salads, a sauce to drizzle over fish, chicken or vegetables, or as a dip in combination with eggplant or chickpeas, tahini is made from untoasted sesame...
Author: Martha Stewart
This marinade goes with our Zucchini, Lamb, and Summer Squash with Buttermilk Dill Marinade kebab.
Author: Martha Stewart
This plant-based powerbowl is an excellent source of calcium thanks to the additions of tofu and broccoli. A handful of chopped cilantro and lime-pickled chile peppers lend zip and brightness to the creamy...
Author: Lauryn Tyrell
This verdant side pairs well with shrimp, and Greek-Style Turkey Meatloaf.
Author: Martha Stewart
Tofu, not mayonnaise, gives this dressing a silky texture without the extra saturated fat. The cilantro-lime flavor makes it a perfect accompaniment for Latin-inspired dishes like fish or chicken tacos;...
Author: Martha Stewart
Martha especially loves Italian heirloom lacinato or Toscano in this delicious, healthy saute that takes only minutes to make.
Author: Martha Stewart
When apple and orange slices get old, toss together a bowl of this exotic fruit combo.
Author: Martha Stewart
Serve a pat of this butter with steak, chicken, or fish, or stir into pasta.
Author: Martha Stewart
A single serving of this tasty snack offers up both fiber and healthy fat.
Author: Martha Stewart
This super speedy supper is a great way to transform hardy winter greens into a deliciously silky pasta sauce. So simple, but, boy, is it good.
Author: Jamie Oliver
Use this cucumber-peanut dipping sauce with our Cucumber Summer Rolls, which are made of thinly sliced cucumbers wrapped around shrimp, rice vermicelli, and Thai basil leaves.
Author: Martha Stewart
A helping of this velvety polenta soaks up our Chicken Cacciatore's irresistible sauce.
Author: Martha Stewart
Buttery walnuts are roasted with garlic and Parmesan, then tossed with capers, parsley, and red-wine vinegar to make a sensational dressing for crisp-tender cauliflower.
Author: Martha Stewart
This versatile condiment can be made up to a day in advance and refrigerated until serving.
Author: Martha Stewart
This tart citrus aioli, made with fresh lemon juice, egg, salt, canola oil, and extra-virgin olive oil, complements the delicate flavor of shrimp.
Author: Martha Stewart
Fresh vegetables, like swiss chard, raw or uncooked, require few embellishments to highlight their flavors.
Author: Martha Stewart
This verdant puree can be tossed with pasta or drizzled over boiled potatoes just like pesto.
Author: Martha Stewart
This vegan recipe shows off the chameleon-like qualities of a longstanding protein alternative: tofu. Big flavors from aromatics including garlic, tomato paste, chipotle, and cumin are simmered together...
Author: Shira Bocar
This vibrant marinade goes well with shrimp, scallops, and firm-fleshed fish, such as red snapper.
Author: Martha Stewart
This Southern-style compound butter is worthy of the holiday table. Folding in flecks of country ham and fresh grated ginger gave the butter a welcome salinity and zip. It's the perfect spread for serving...
Author: Martha Stewart
This super-quick sauce can be served over ricotta, as it is here, or drizzled on vanilla ice cream or pound cake.
Author: Martha Stewart
Use this dough to make the ravioli for our Butternut Squash Ravioli with Fried Sage Leaves.
Author: Martha Stewart