Steamed sesame spinach makes an ideal side dish to nearly any meal.
Author: Martha Stewart
Baby eggplants are generally less bitter and more tender than their grown-up counterparts.
Author: Martha Stewart
Meaty vegetables, like portobello mushrooms, can make a light, satisfying dinner, even for those with bigger appetites.
Author: Martha Stewart
Harissa is a fiery-hot Moroccan condiment that is usually served with couscous.
Author: Martha Stewart
The crunchy texture of this traditional relish is a perfect complement to Boston Baked Beans.
Author: Martha Stewart
These chips are thinly sliced pears coated with sugar and baked until crisp.
Author: Martha Stewart
A tropical chutney of mango, pineapple, and fiery pepper is the perfect complement to roasted red snapper.
Author: Martha Stewart
Serve this side dish with our Poached Salmon with Beet Relish and Green Beans with Tapenade Dressing.
Author: Martha Stewart
Put this pesto on potatoes, grilled beef, chicken or our Lamb Chops.
Author: Martha Stewart
Using a ricer yields mashed potatoes with an especially light, fluffy texture. Alternatively potatoes can be mashed with a potato masher or fork. Extra-virgin olive oil makes these potatoes smooth and...
Author: Martha Stewart
Round out your holiday menu with this striking side. These slow-roasted red onions are stuffed with a breadcrumb-parsley filling that is basted with the sweet onion as it cooks. They make a great compliment...
Author: Martha Stewart
Caramelizing the onions adds another layer of flavor in this recipe.
Author: Martha Stewart
Tangy olives balance sweet onions and peppers in this salsa. Its tartness is a good alternative to a squeeze of lemon juice on different sorts of white fish, such as tilapia.
Author: Martha Stewart
Use this to make our Gingerbread Town-Square Cake. If you plan to serve the cake to children, omit the brandy and the Cointreau from the syrup.
Author: Martha Stewart
Transport yourself to the tropics when you add this flavored rum to pina coladas, daiquiris, or even ginger ale. Use the rum-soaked pineapple as a drink garnish or to top boozy desserts.
Author: Martha Stewart
Keep a close eye on these latkes while they are frying; the sugar in the sweet potatoes causes them to brown quickly.
Author: Martha Stewart
Use this easy homemade sauce when making our Smoked Pulled-Pork Sandwiches.
Author: Martha Stewart
Use this syrup to make any of our iced coffee drinks.
Author: Martha Stewart
Upgrade this simple, classic sauce by adding toasted sesame seeds, chopped scallions, sambal oelek, and/or freshly grated ginger.
Author: Martha Stewart
Use this recipe when making our Roasted Whole Snapper with Mango and Fresh Pepper Chutney.
Author: Martha Stewart
This lemon simple syrup is an ingredient in our Lemon Ouzo-Ade.
Author: Martha Stewart
Roasted onions, sweet and slightly caramelized, are always a favorite vegetable side dish.
Author: Martha Stewart
Aged Gouda has a sharp, nutty flavor that is slightly more pronounced than in younger versions of the Dutch cheese; Parmesan or pecorino can also be used.
Author: Martha Stewart
For a slightly different take on the usual potatoes, pumpkin and braised Swiss chard are mashed along with the spuds for a dish still wholly suited to the holiday table.
Author: Martha Stewart
The apples add sweetness to this dish, and roasting intensifies the flavor, without adding any fat.
Author: Martha Stewart
This side pairs well with seared steak or fried eggs.
Author: Martha Stewart
This plant-powered lunch is packed with healthy fats from avocado and fiber-packed ingredients like sweet potatoes and black beans. It will fuel your afternoon and keep you sated until dinnertime.
Author: Martha Stewart
The success of a lasagna lies not just in its filling but in its most basic components, including this marinara sauce.
Author: Martha Stewart
This syrup can be used to flavor our Rose-Petal Gin Fizz, or it can be mixed with sparkling water, drizzled over fruit, or mixed into whipped cream.
Author: Martha Stewart
Jackfruit is a tropical fruit rich in protein, potassium, calcium, and iron. When unripe, it shreds well and makes a great neutral canvas for other flavors. Marinated in our homemade BBQ sauce, jackfruit...
Author: Martha Stewart
In the November 1996 issue of Living, we baked mini frittatas in muffin tins. Now we're cutting to the chase (and making post-party cleanup easier) by cooking up a singular masterpiece and slicing it into...
Author: Martha Stewart
Serve this summery salsa over grilled chicken breasts, lamb chops, or flank steak for an infusion of spicy sweetness.
Author: Martha Stewart
Hoisin sauce tastes much better when mixed with other ingredients. This is also good as a marinade for fish, chicken, or beef. Try it with our Rice-Paper-Wrapped Salad Rolls.
Author: Martha Stewart
Sweet corn in a cream cheese sauce with chives is sure to be a hit with the kids.
Author: Martha Stewart
Use this recipe when making our Passion-Fruit Orangeade.
Author: Martha Stewart
Using agave nectar in the glaze helps balance the heat of the Chinese mustard. You can adjust the amount of mustard to make the flavor more or less fiery.
Author: Martha Stewart
These pears are a perfect ending to a harvest-themed dinner or buffet.
Author: Martha Stewart
Colorful and delicious, this isn't any ordinary applesauce. Adding chia seeds amps up the nutritional value of this snack; chia is high in calcium and a great source of omega-3 fatty acids.
Author: Martha Stewart
All you need is the squash, olive oil, and salt and pepper. Slicing crosswise into rings keeps the squash strands long and spaghetti-like.
Author: Martha Stewart
Take familiar techniques, like roasting, and apply them in new ways for this delicious side.
Author: Martha Stewart
Try this dessert to finish off your meal that includes our Celery Root and Apple Slaw, Seared Salmon with Horseradish and Scallions, and Carrot Puree.
Author: Martha Stewart
This tahini mayonnaise has a nutty flavor that pairs well with our recipe for Veggie Burgers.
Author: Martha Stewart
Potato gnocchi are simple to make from scratch, but light-as-air results require a few secrets: use russets for a floury (not waxy) texture, then bake the spuds instead of boiling them. For even more fluff,...
Author: Lauryn Tyrell
This pesto recipe uses very little oil and cheese. Instead, the creamy roasted garlic provides the rich texture.
Author: Martha Stewart
Mascarpone, a slightly sweet Italian cream cheese, pairs nicely with the tart and sweet dried fruit.
Author: Martha Stewart
Orange juice helps sweeten up the tart cranberries in this perfect-for-Thansgiving sauce recipe.
Author: Martha Stewart