Creamy, hearty gigante beans are substantial enough to serve as a main course. Dandelion greens, most similar to the greens used in Greece, need to be blanched to tenderize their stalks and remove the...
Author: Martha Stewart
Simple, affordable, and a complete protein-there's a reason why rice and legumes are a staple meal in so many different cultures. Here, tender white rice and quick-cooking lentils make a hearty and satisfying...
Author: Shira Bocar
Eat these pickles as a simple snack or store for later and use as a side.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
This vegetarian chili is light yet hearty. Perfect for a weeknight dinner, it comes together in minutes with ingredients you might have handy in your pantry.
Author: Martha Stewart
The combination of soy sauce and shiitake mushrooms gives this vegetarian dish an almost meaty flavor; watercress adds a peppery taste.
Author: Martha Stewart
This delicate torta makes a lovely luncheon dish. Served with our Warm Bean, Snap Pea, and Tomato Salad, it is perfect for a springtime supper. To drain the ricotta cheese, place it in a fine sieve lined...
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 tangy aioli is the perfect complement to our Grilled Jumbo Shrimp and Linguica with Corn.
Author: Martha Stewart
This delicious Japanese eggplant recipe is courtesy of chef Matt Hoyle from restaurant Nobu 57.
Author: Martha Stewart
Author: Martha Stewart
Here's our favorite way to use up an abundance of sweet bell peppers. Roasting them is so easily and the results are simply delicious.
Author: Martha Stewart
Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends
Author: Martha Stewart
Use half of this recipe in our Roasted-Garlic Turkey Burgers and half for our Grilled-Tomato Sauce.
Author: Martha Stewart
Fennel seeds and star anise add a welcome savory note to this citrusy cocktail syrup. Make a big batch to gift for the holidays or use it to make our Spiced Orange Aperitif.
Author: Martha Stewart
The humble potato reaches new heights when it's whipped into a souffle that's seasoned with garlic and chives.
Author: Martha Stewart
A glaze of butter and brown sugar coats hearty wedges of sweet, colorful squash while they roast.
Author: Martha Stewart
Use this recipe to make our Hot and Nutty Whiskey Sours.
Author: Martha Stewart
Use this recipe when making our Cucumber and Tomato Salad with Tahini Dressing.
Author: Martha Stewart
Roasted shallots are delicious as is or in more complex recipes, such as our Shallot-and-Date Empanadas. You can also serve it with roasted meat or poultry.
Author: Martha Stewart
This creamy sauce makes a great accompaniment to Potato Croquettes, as well as cold chicken, fish, or shellfish.
Author: Martha Stewart
If you're craving something different this year, try a squash puree (from acorn, kabocha, or butternut). It typically doesn't come in a can, but it's sure worth the effort. Image, from top down: Acorn...
Author: Martha Stewart
We used a combination of red, yellow, orange, and green tomatoes.
Author: Martha Stewart
Use this garlic in our Radicchio Slaw with Green Beans and Cauliflower.
Author: Martha Stewart
Try this warm winter side with our Cornflake-Crusted Baked Chicken.
Author: Martha Stewart
Roasting vegetables is a simple method that makesefficient use of cooking space -- the pan can share the oven with a chicken or pork roast -- and results in deep flavor. From the book "Mad Hungry," by...
Author: Martha Stewart
Author: Martha Stewart
Use these nuts to decorate a chocolate or caramel tart.
Author: Martha Stewart
Homemade mayo has a distinct lusciousness. Making it in the blender is foolproof. (Store-bought can be used in a pinch.) Mix with boiled potatoes, shredded cabbage, or seafood for upgrades to warm-weather...
Author: Martha Stewart
An easy way to prepare cabbage as a side dish is also one of the tastiest, healthiest, and most novel: roasting. Brushed with olive oil and seasoned with salt and pepper, the cabbage wedges turn crisp...
Author: Martha Stewart
Carrot farfalle pasta, simple to form by hand, is tossed with creme fraiche and delicate herbs.
Author: Martha Stewart
Our version of this Greek pastry, typically made with orange-flower water, has a Mediterranean twist: We have infused it with lavender and honey.
Author: Martha Stewart
No need to wait in line at the movie theater for delicious, buttery popcorn. Make your own savory version at home with salt and pepper, plus black sesame seeds for an eerie eat.
Author: Martha Stewart
Use this recipe when making our Li's Steamed Chinese Chicken.
Author: Martha Stewart
In this easy, Vietnamese-inspired side, fresh corn is grilled then topped off with a mixture of melted butter, sambal oelek, lime juice, and fish sauce-which adds umami but doesn't overpower. The results...
Author: Shira Bocar
This recipe is a wonderful way to showcase the flavor of fresh herbs.
Author: Martha Stewart
This Irish mash of potatoes and apples makes a nice side dish for Uncorned Beef and Cabbage.
Author: Martha Stewart
Use this simple syrup to make our Basil Lillet Slush.
Author: Martha Stewart
In late summer, a fine side is a salad with tomatoes from the garden and a few slices of onion.
Author: Martha Stewart
Buttery, sticky, and pillowy soft, these sticky buns are a sweet treat that won't last long.
Author: Martha Stewart
A dollop of this savory sauce tastes great atop our Cheese-Stuffed Burgers.
Author: Martha Stewart
For a slightly sharper flavor, substitute two pounds of turnips for the rutabaga. If using turnips, you may need less milk -- add it gradually; stop when the mixture is fairly smooth.
Author: Martha Stewart
Extend the summer by making these oven-dried tomatoes, packed in oil with herbs, to enjoy when the warm weather is gone. They're juicier and more versatile than their sun-dried cousins; serve them on pasta...
Author: Greg Lofts
Russets give this creamy side dish a fluffy texture.
Author: Martha Stewart
Gyoza wrappers and a tofu filling make this recipe an Asian twist on traditional ravioli.
Author: Martha Stewart