This easy side dish highlights the bounty of the farmer's market in summer.
Author: Martha Stewart
This decadent dish, flavored with paprika, serrano chile, tomato paste, and cilantro, will add flair -- and fiber -- to any fall menu.
Author: Martha Stewart
This salsa can be poured over steak to give it a Thai flavor.
Author: Martha Stewart
The hazelnuts add both flavor and crunch to this classic side dish.
Author: Martha Stewart
Try sweetening turnips and parsnips with an easy molasses syrup glaze.
Author: Martha Stewart
Serve this healthy side dish with our Grilled Chicken Tostadas.
Author: Martha Stewart
Make this your go-to barbecue sauce when you're in a time crunch. With just five ingredients and needing only fifteen minutes to cook, it's a clear winner in the race to a quick chicken dinner.
Author: Shira Bocar
Use this recipe as dressing for our Roasted Vegetable Salad.
Author: Martha Stewart
There'r no more spring-like dish than fresh asparagus paired with warm goat cheese.
Author: Martha Stewart
Serve this hollandaise sauce atop Eggs Benedict for a perfect brunch meal.
Author: Martha Stewart
Fresh thyme can be used more generously than dried as it is not as concentrated.
Author: Martha Stewart
Simplicity is king in this make-ahead, fresh-tasting pizza sauce. Just four ingredients go into the food processor: garlic, canned tomatoes, olive oil, and salt. Use this recipe in our Classic Margherita...
Author: Martha Stewart
In this simple Thanksgiving side dish, roasting brussels sprouts brings out their nuttiness. Tangy Pecorino Romano cheese adds extra depth.
Author: Martha Stewart
This is perfect on our Chicken, Tomato and Bread Cubes with Lemon-Oregano Marinade kebabs.
Author: Martha Stewart
The simple addition of sesame seeds gives this asparagus side dish a whole new flavor profile.
Author: Martha Stewart
The hazelnuts add a wonderful flavor and crunch to this green-vegetable dish.
Author: Martha Stewart
Use these caramelized walnut halves to top our Pumpkin Cake with Brown Butter Icing.
Author: Martha Stewart
The beauty of this sauce is in its simplicity. Find the best quality ingredients you can find and this marinara will be the star of any dish.
Author: Martha Stewart
This sauce gets its creamy texture from buttermilk and avocado. You can even bring even more rich tanginess to the mix by swapping low-fat Greek yogurt for the buttermilk. Try it on our Turkey Kebabs.
Author: Martha Stewart
Serve this sweet-sour sauce with chicken, pork loin, or Brandied Ham.
Author: Martha Stewart
This blackberry compote is topped by our delicious Individual Pear Charlottes.
Author: Martha Stewart
This is a tangy dressing that works well on on our Curly Endive salad.
Author: Martha Stewart
This is a quick pesto sauce to go on top of pizza. No need for pine nuts here.
Author: Martha Stewart
Golden raisins add a welcome note of sweetness to sauteed spinach.
Author: Martha Stewart
Cooking the leaves and stems separately allows this dish a variety of texture and ensures that the leaves don't get overcooked.
Author: Martha Stewart
You can add or substitute your favorite vegetables to this easy-to-make baked-in-parchment dish. Carefully untwist parchment to check doneness; some vegetables may take longer to cook.
Author: Martha Stewart
Use this goat-cheese spread, which is mixed with parsley and chives, to top our Peperonata Sandwiches.
Author: Martha Stewart
Use this vinaigrette to dress our Grilled Three-Onion Salad.
Author: Martha Stewart
Caramelized in a sweet-and-spicy blend of honey, rosemary, and dried red chile, these colorful roots bring a subtle heat to the meal.
Author: Martha Stewart
A flat omelet is slivered into "noodles," then tossed with gingery, garlicky Broccolini and shiitakes for this protein-packed vegetarian dinner.
Author: Martha Stewart
Lemony haricots verts with pecans temper the sweetness of our Apricot-Dijon-Glazed Chicken.
Author: Martha Stewart
We looked for small squash and served them cut in half. You may quarter larger squash if necessary. Using various types of squash makes for an attractive presentation.
Author: Martha Stewart
Keep a batch of this flavorful vinaigrette in the refrigerator and use it to turn crusty bread into crostini, spice up roasted chicken or salmon, or thin it with oil and use it on salads.
Author: Martha Stewart
Guava nectar forms the base of this salad dressing. Use this recipe when making our Chunky Avocado Salad.
Author: Martha Stewart
Thanks to a slathering of delicate ricotta, this sandwich is able to balance both salty and sweet flavors.
Author: Martha Stewart
Steamed leeks are dressed with honey-mustard vinaigrette and served warm.
Author: Martha Stewart
The chili-orange oil gives an extra sizzle to these spring vegetables.
Author: Martha Stewart
Paprika is often sprinkled over deviled eggs, but in this recipe, this peppery spice adds kick to butter that's mixed with sauteed corn and scallions.
Author: Martha Stewart
Use this puree in our Mango Parfait. You could also try spooning it over pound cake or mixing it with oil and rice vinegar for a salad dressing.
Author: Martha Stewart
Use this orange-juice reduction as the base of our Orange Vinaigrette.
Author: Martha Stewart
Fluffy whipped cream takes on a savory note when the two mustards used on the roast are folded in.
Author: Martha Stewart
These flavorful greens go well with roasted pork, dark-meat chicken, or seared steak.
Author: Martha Stewart
This spicy-hot saute goes well with Jerk Pork Tenderloin or grilled chicken and beef.
Author: Martha Stewart
Try this quick and easy vegetable side with our Roasted Salmon with Herbed Yogurt.
Author: Martha Stewart
Meaty beefsteak tomatoes are easily found in most supermarkets and are the go-to choice for thick slices on burgers or BLTs. When stuffed and baked, as here, they are meltingly delicious. Don't waste a...
Author: Martha Stewart
Roasting brings out the natural sweetness in carrots.
Author: Martha Stewart