These sesame-kale crisps are a nutritious, delightfully crunchy snacking option.
Author: Martha Stewart
Pimenton, or smoked paprika, gives these potatoes an unexpected flavor. Any of the several varieties of the spice -- ranging from sweet to hot -- will work well, so take your pick.
Author: Martha Stewart
Use this recipe when making our Grilled Vegetables with Herb Vinaigrette.
Author: Martha Stewart
A cross between a turnip and a wild cabbage, rutabaga has a distinctly sharp taste. This puree calls for a touch of mascarpone, which mellows the root vegetable's bold flavor. If making the semifreddo,...
Author: Martha Stewart
This chili is also delicious served over white or brown rice or with warmed tortillas on the side.
Author: Martha Stewart
Here's a new summer staple: a quick, healthy take on a French classic. Try it and enjoy the bounty.
Author: Martha Stewart
This recipefor canned tomatoes provides an ideal way to enjoy the taste of peak-of-the-season tomatoes once summer is gone. The tomatoes are peeled, seeded, and fit into jars, which are then processed...
Author: Martha Stewart
These are delicious eaten on their own, or used to make our Roasted Free-Range Turkey with Pear and Chestnut Stuffing.
Author: Martha Stewart
Using small, slender carrots makes this an especially stunning side, but large carrots work equally well when halved lengthwise.
Author: Martha Stewart
Add any spring vegetables to this dish, but make sure to choose fresh and tender ones that will cook in a flash.
Author: Martha Stewart
Historically, Indian chutneys were cooked in the sun. This apricot version, heated on the stove, has bright flavors in common with its predecessors.
Author: Martha Stewart
Knockwurst can be boiled or steamed but is at its best when lightly grilled and served with good pretzels, yellow or Dijon mustard, and a pale ale; a "hobo pack" of cremini mushrooms and garlic, also cooked...
Author: Martha Stewart
Tofu takes on the flavors of its marinade: soy sauce, sesame oil, chili paste, lime juice, ginger, and garlic. It is cooked and served with sauteed, calcium-dense greens.
Author: Martha Stewart
Cumin, coriander, and cayenne pepper complement sweet roasted acorn squash in this easy side dish. Try it with Roasted Pork with Onions and Citrus or Parmesan risotto.
Author: Martha Stewart
Serve alongside Roasted Pork Shoulder with Sage and Coriander.
Author: Martha Stewart
Oven-drying, a slow, gentle cooking process that evaporates the water in vegetables or fruits, works particularly well with tomatoes. Use this recipe when making our Oven-Dried BLT.
Author: Martha Stewart
The hidden surprise of melted cheese inside the crispy breaded mushroom pattie takes this vegetarian burger to new levels, as does a special mayonnaise that gets shmeared on the toasted brioche bun.
Author: Shira Bocar
This flavorful duck dish offers three versions of sauce; use figs or blackberries for a fruity finish or add truffle butter for a luscious accompaniment. This recipe comes from Ariane Daguin, owner of...
Author: Martha Stewart
The mustard-brown sugar glaze gives these roasted vegetables a flavorful lift.
Author: Martha Stewart
You can't go wrong with this classic flavor pairing.
Author: Martha Stewart
This Dijon vinaigrette is a delightful addition to any salad, but it goes perfectly with our Salmon Nicoise Salad.
Author: Martha Stewart
This dish is great served at room temperature, which means more space in the oven for turkey and other sides come Thanksgiving.
Author: Martha Stewart
Meyer lemons add a bit of floral sweetness you don't always find in marmalades, balancing out the bitterness. The preserves make a sensational glaze for roast chicken.
Author: Martha Stewart
Alexis Stewart's caramel-almond popcorn is an easy snack to make and, as she can attest, "people love it." Homemade caramel sauce is infused with almond and vanilla extracts, which is then poured over...
Author: Martha Stewart
Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
Author: Martha Stewart
Set aside some of the season's bounty. Preserved as a jam, juicy strawberries, raspberries, and blueberries can be enjoyed throughout the year
Author: Martha Stewart
Other mild sausages, such as bockwurst and boudin blanc, are also delicious prepared this way. Serve the sausages with grainy or Dijon mustard.
Author: Martha Stewart
Sweet potatoes are more versatile than you might gather from the holiday-only treatment many people give them. Looking for an unexpected twist? Try lime with these spicy sweet potatoes.
Author: Martha Stewart
Author: Martha Stewart
Fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight, potato pancakes, are a traditional Hanukkah dish. These latkes are made with carrots,...
Author: Martha Stewart
The secret to memorable marinara sauce is good-quality tomatoes and lots of fresh garlic. Spread this atop some pasta for a quick and easy weeknight dinner.
Author: Martha Stewart
Before making this dish, read our handy instructions on how to make paillards. Veal is often sold as cutlets. Pound them if they need to be thinner or more even. For oven fries: Cut russet potatoes into...
Author: Martha Stewart
Escarole, a juicy member of the chicory family, is popular in southern Italy. Like other pot greens, it's at its best in winter.
Author: Martha Stewart
These simple gnocchi are made from russet potatoes, flour, and egg. Serve them tossed with butter as a side dish or with a more substantial sauce for a main course.
Author: Martha Stewart
Sweet potatoes give the classic French sliced-and-layered potato dish pommes Anna a fall twist. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).
Author: Martha Stewart
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Bread-and-butters are tart, sweet, and slightly addictive-making for a great side to any burger or sandwich.
Author: Martha Stewart
Try these potatoes with our Steaks with Balsamic-Mustard Sauce and Steamed Green Beans.
Author: Martha Stewart
This sauce is perfectly paired with our Wasabi Spring Rolls with Warm Asparagus and Shiitake Mushrooms.
Author: Martha Stewart
This classic baked potato dish goes well with roasted chicken, beef, or pork.
Author: Martha Stewart
You can either extract your own pomegranate juice with a juicer or buy pomegranate juice at your local grocery store.
Author: Martha Stewart
Adorned with peppers, onions, broccolini, and artichokes, this hearty, colorful pizza is built in the traditional style of Chicago deep-dish, with butter in the dough, mozzarella on the bottom, and sauce...
Author: Martha Stewart
Leaves ofSwiss chard, blancheduntil pliable and vibrant,make wrappers for parcels of a brown-rice filling enriched with ricotta;spoonfuls offresh tomato sauce givethe dish a garlicky nip.
Author: Martha Stewart
Your favorite flavor of potato chip translates seamlessly in to a scene-stealing side dish that would pair well with steak, roasted chicken, and even fish.
Author: Martha Stewart
Halving the yams before roasting greatly reduces the cooking time and gives them a nice golden crust.
Author: Martha Stewart
The game-changing glaze on these roasted sprouts is comprised of powerhouse pantry ingredients like honey, chipotle chiles, and soy sauce-giving them a jolt of sweet-and-smoky heat and an addictive umami...
Author: Shira Bocar
Hearty yet still light, this recipe is the perfect side for roasted meats. And bonus: leftovers become a quick soup in the blender with a touch of stock.
Author: Martha Stewart