Use this dipping sauce with our Scallion Pancakes.
Author: Martha Stewart
Peppery arugula is balanced by a mix of sauteed mushrooms and cool creme fraiche in this easy, vegetarian tortellini that's ready in just 30 minutes.
Author: Martha Stewart
Crisp wedges of a potato pancake make for a pleasant break from routine side dishes.
Author: Martha Stewart
Try something new alongside roast pork or chicken, or with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
Use this fruit compote recipe from The Harrison chef Amanda Freitag as a tasty topping for her Yogurt Panna Cotta.
Author: Martha Stewart
This is not as sweet as commercial ketchup; but it's great with our Vegetarian Burger.
Author: Martha Stewart
Ricotta cheese is lightly sweetened and mixed with chopped dark chocolate. Dip into it with your favorite store-bought biscotti or bake a batch of sturdy homemade cookies. A platter of fresh fruit, such...
Author: Martha Stewart
Airy and elegant, just as one would expect, these individual desserts surprise with the pleasantly bitter tang of red grapefruit and fresh ginger. Rest assured, there's plenty of rich egg to round out...
Author: Martha Stewart
With their thin, fragrant skins and low acidity, Meyer lemons are worth the splurge. This relish uses the whole fruit, which gets mellowed out by sauteed sweet fennel and onion. Serve alongside our Juniper-and-Gin...
Author: Martha Stewart
A creamy mushroom topping fills this deep, crusty pizza. Martha made this recipe on Martha Bakes episode 608.
Author: Martha Stewart
In the story of Hanukkah, a lamp containing a tiny amount of oil burned, miraculously, for eight days. But these doughnuts-perfectly crisped in oil and coated in sugar-won't last long at all. Served with...
Author: Martha Stewart
Pureed vegetables are comforting and healthy side dishes that pair well with simply grilled or roasted meat or fish.
Author: Martha Stewart
Aioli is an emulsified sauce, meaning that liquids that don't usually combine -- such as oil and water or, in this case, oil, lemon juice, and vinegar -- are blended together.
Author: Martha Stewart
A delicious four-ingredient condiment that's made with pantry ingredients. Consider it a Japanese tartar sauce and know that you'll want to dollop it on everything, especially Fried Catfish.
Author: Martha Stewart
Serve this sweet, nutty dessert spread over fresh fruit or country-style bread.
Author: Martha Stewart
Three root cellar staples -- potatoes, turnips, and parsnips -- are mixed with leeks to make the mash.
Author: Martha Stewart
Use these sweet-and-sour pickles to make our Potato-and-Pickled-Beet Salad. They also make a delectable snack straight out of the fridge.
Author: Martha Stewart
Pretty-in-pink melon, all grown up, energizes this spirited salad.
Author: Martha Stewart
Recipe adapted from John Besh's My Family Table (Andrews McMeel Publishing; 2011).
Author: Martha Stewart
Give any bread the savory taste of an everything bagel with this garlicky, seed-sprinkled spread.
Author: Martha Stewart
Lighter versions of ingredients such as sour cream and mayonnaise still provide lively flavor.
Author: Martha Stewart
Coconut patties are a traditional West Indian pastry. If using grated coconut, begin with step two.
Author: Martha Stewart
Wilted kale, hot Italian sausage, and golden raisins make a balanced, hearty mixture.
Author: Martha Stewart
The juices of grapefruit and lime -- tempered by soy sauce and sesame seeds -- make this just the blend for a delicate Asian-inspired salad with thinly sliced cucumber and finely grated carrot.
Author: Martha Stewart
Possibly the ultimate pizza recipe, the combination of tomato sauce, fresh mozzarella, and basil proves that simplicity is beautiful. Martha and Christian Petroni made this recipe on Martha Bakes episode...
Author: Martha Stewart
This sauce, from reader Laura Metrick of Dania Beach, Florida, also works well as a sandwich spread or a base for tomato bruschetta.
Author: Martha Stewart
You can substitute all-purpose flour for semolina flour. The best way to put the pizzas in the oven is with a pizza peel, a flat, shovel-like tool. Prepare pizza on the peel, and with a firm flick of the...
Author: Martha Stewart
This rich vegetarian gravy is flavored with portobello, shiitake, and cremini mushrooms. We used a combination of mushrooms for a full flavor, but you can substitute one pound of any variety you like.
Author: Martha Stewart
Select small mushroom varieties that will fit into the small phyllo cups, such as yellow oyster, yellow foot, and cultivated enoki.
Author: Martha Stewart
Clarified butter is the key to achieving perfect, velvety hollandaise sauce.
Author: Martha Stewart
Parsnips bring earthy interest to this potato mash. Infused oil elevates the easy side dish from expected to extraordinary.
Author: Martha Stewart
This Asian-flavored broccoli goes well with grilled steak or pork tenderloin.
Author: Martha Stewart
This recipe is a flavorful and decadent variation on classic mashed potatoes.
Author: Martha Stewart
Baked potatoes get a lift when topped with this tangy yogurt cheese.
Author: Martha Stewart
Poached and fresh cherries are layered with lemon curd to fill our Lemon and Cherry Trifle.
Author: Martha Stewart
Leave the red skins on the mashed potatoes and give them an added crunch.
Author: Martha Stewart
Our yogurt-and-sour-cream dip is a tangy complement to our Curried Chicken Turnovers.
Author: Martha Stewart
Much like chimichurri with a kick, pebre goes with grilled meat, poultry, seafood, and vegetables.
Author: Martha Stewart
This remarkably easy side dish makes an impressively tasteful addition to any holiday meal.
Author: Martha Stewart
Calvados, an apple brandy, adds a sweet finish to this gravy. The neck and giblets roasted alongside the turkey add flavor to the drippings -- discard them in step 1 for a smooth gravy, or return them...
Author: Martha Stewart
This vegetarian stew is just as satisfying as one made with beef.
Author: Martha Stewart
Often enjoyed deep-fried, okra's magic can shine through in multiple other preparations. Here, it is pickled with delicate rice vinegar and dill, which makes for a cool and tangy counterpoint to richer...
Author: Martha Stewart
Chipotles in adobo sauce are a great way to add intense heat and a rich, sweet smoky flavor to sauces and other dishes.
Author: Martha Stewart
This twist on a standard green bean casserole is elevated to creamy, delicious heights, thanks to thick low-fat Greek yogurt.
Author: Martha Stewart
With crackled skins and soft interiors, these roasted potatoes are a traditional side dish for dinner meat entrees but taste just as good served as a hot or cold salad at lunch. Fresh herbs like rosemary...
Author: Martha Stewart
Our vegetarian take on veal Milanese is both crisp and tender, with a flavor brightened by lemon. Salting the eggplant helps temper its bitterness.
Author: Martha Stewart