Try this pesto as a dipping sauce for cold Boiled Lobster Tails, or toss it with fresh cooked pasta.
Author: Martha Stewart
This luscious casserole is a twist on traditional creamed vegetable dishes. Shredded cabbage and lemon zest bring texture and tang to the table, while milk, butter, and grated Pecorino Romano cheese form...
Author: Martha Stewart
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.
Author: Martha Stewart
Author: Martha Stewart
This quick sauce does an excellent job of tying the components of this pork chop dinner together. It's also excellent over mixed greens, or tossed with cold noodles.
Author: Lauryn Tyrell
Using a potato variety that's high in starch, like Yukon gold, will give you fluffier mashed potatoes.
Author: Martha Stewart
This salad dressing is a delicious, non-fat alternative to mayonnaise-based dressings. Serve it with vegetable crudites, or with hearty greens like endive and radicchio.
Author: Martha Stewart
If giving as gifts, let recipients know to rinse lemons well before using (to remove excess salt) and to use only the rinds.
Author: Martha Stewart
Perfection is not required with this souffle. Even if it rises unevenly or deflates after baking, it will still taste delicious.
Author: Martha Stewart
Drizzle these vegetables with our Serrano Vinaigrette before serving.
Author: Martha Stewart
These flavorful carrots go well with roasted chicken, pork, or fish.
Author: Martha Stewart
Roasting zucchini enhances their delicate flavor while giving them a slightly charred, crisp exterior.
Author: Martha Stewart
Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight. Adding carrots,...
Author: Martha Stewart
Sweet corn is enveloped in a creamy Parmesan sauce.
Author: Martha Stewart
A mix of three no-cook ingredients, this simple dipping sauce for our Fondue Bourguignonne can be made in advance.
Author: Martha Stewart
This sauce comes out bright with a bite, thanks to sweet steamed beets and fiery fresh horseradish root. Dab it on to favorites like corned beef, roasted salmon, or even these cheesy scalloped potatoes....
Author: Martha Stewart
Serve these decadent potatoes with our Roasted Paprika Chicken for Sunday dinner.
Author: Martha Stewart
These hearty baked potatoes are the perfect accompaniment to Marinated Flank Steak.
Author: Martha Stewart
Eggplant can be roasted whole or in slices, like zucchini; toss slices on a baking sheet with olive oil, salt, and pepper before roasting. The flesh can be used in recipes such as baba ghanoush and eggplant...
Author: Martha Stewart
A bright side dish featuring spring seasonal produce like carrots and snap peas will perk up any Easter dinner table or buffet. The fact that it can serve a crowd while taking only 30 minutes from start...
Author: Greg Lofts
Hunks of sweet potato and cauliflower soak up a creamy sauce of garlic, ginger, onion, coconut milk, and red curry paste in this colorful vegetarian main. In the last moments of cooking, a heap of green...
Author: Shira Bocar
Aromatic rosemary and garlic add depth to roasted potatoes.
Author: Martha Stewart
The many buttered layers of phyllo dough, walnut filling, and sweet syrup make baklava the ultimate special-occasion dessert in Greece.
Author: Martha Stewart
Maple syrup is an easy, delicious glaze for this quick-cooking bird. Instead of hens, you can substitute a whole chicken; just cook it a bit longer.
Author: Martha Stewart
Cheesy mashed potatoes are great when served with Classic Meatloaf.
Author: Martha Stewart
This is an excellent accompaniment to roasted pork, duck, or turkey.
Author: Martha Stewart
Try something new alongside roast pork or chicken, or with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
This creamy dish gets tangy flavor from the buttermilk.
Author: Martha Stewart
Ever-popular sweet potatoes team up with an underrated root vegetable in this silky mash: peppery rutabaga. Garlic and sage cooked in butter, plus a generous dose of cream, make the side dish sing. Serve...
Author: Martha Stewart
Much like sour cream and onion potato chips, creamy goat cheese and scallions make these potatoes just as irresistible.
Author: Martha Stewart
Use these candied flowers to embellish our Spring Cupcakes or any dessert you like.
Author: Martha Stewart
Serve this light ragout over pasta, polenta, or tortellini to make it a main dish.
Author: Martha Stewart
These apricots pair well with vanilla all-natural frozen yogurt, as pictured.
Author: Martha Stewart
Cranberries arrive at market to help kick off the holidays with a festive hue and lively flavor.
Author: Martha Stewart
A spoonful of paprika gives this oven-cooked cauliflower a golden brown glow and slightly spicy taste; high-heat roasting creates a nutty sweetness.
Author: Martha Stewart
A stash of this flavorful Spanish sauce means you're always one step ahead. The only thing easier than making it is finding ways to use it. Try it in Shrimp and Mussels with Sofrito or Chicken with Sofrito....
Author: Martha Stewart
Refrigerate the dressing base in an airtight container, up to 2 weeks, before adding mix-ins. For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
This member of the lily family has been cultivated for more than 2,000 years. Asparagus is at its peak from February through June and is a good source of fiber, folic acid, and potassium.
Author: Martha Stewart
Use this recipe when making our Green Bean, Shell Bean, and Sweet Onion Fattoush.
Author: Martha Stewart
You can make the bechamel sauce three days ahead (let it cool completely before refrigerating). The onions can be cooked, peeled, and refrigerated overnight. Heat the onions and sauce together over low...
Author: Martha Stewart
Try this sweet-and-peppery butter on broiled or grilled white fish, on grilled steak or chicken, on corn on the cob or boiled potatoes, or with boiled green beans or peas.
Author: Martha Stewart
This vegetarian dish is satisfyingly warm and nourishing on a winter's day.
Author: Martha Stewart
Author: Martha Stewart
Roasting brings out the sweetness of beets and the subtle flavor of shallots.
Author: Martha Stewart
Often the most favorite holiday side dishes are the simplest. This recipe combines roasted sweet potatoes with butter and maple syrup in the food processor with very little effort.
Author: Martha Stewart
Roasting the garlic head first mellows its flavor.
Author: Martha Stewart