Try using this easy lemon vinaigrette to upgrade all sorts of veggies, such as our Green Salad with Olives or Green Beans Vinaigrette.
Author: Martha Stewart
For raw packing, Eugenia Bone prefers widemouthed pint jars because they're easier to reach into. Recipe copyright 2012 by Eugenia Bone.
Author: Martha Stewart
Homemade salad dressing is a great way to make a salad feel more special. This shallot vinaigrette elevates the simplest of greens with bursts of tangy flavor.
Author: Martha Stewart
Creamy mozzarella meets piquant green olives and rich artichoke hearts in this gorgeous vegetarian antipasto. Serve with bread-and maybe with glasses of aperitivi on the patio, you'll feel like you're...
Author: Martha Stewart
Chef Scott Frantangelo roasts tomatoes to intensify their flavor -- it's a good way to use them out of season.
Author: Martha Stewart
Once it has cooled completely, the syrup can be stored in an airtight container in the refrigerator for up to one month.
Author: Martha Stewart
Put a savory spin on sweet acorn squash with cumin, coriander, and sesame seeds.
Author: Martha Stewart
This recipe makes more ice cubes than needed for two servings of Frozen Hot Chocolate. Freeze in trays and transfer cubes to zip-top plastic bags to have on hand anytime a chocolate craving hits you.
Author: Martha Stewart
Thick asparagus spears arranged in an egg shape are topped with paper-thin cutout carrot bunnies.
Author: Martha Stewart
The potatoes give this garlicky rouille condiment some added heft.
Author: Martha Stewart
Look for baby Yukon Gold potatoes that are about 1 1/2 inches in diameter. If you can't find them, try small boiling potatoes.
Author: Martha Stewart
Roasted turnips and shallots are tossed in a vinegar-thyme glaze that has a touch of brown sugar.
Author: Martha Stewart
Serve this side dish with our Macaroni and Three Cheeses.
Author: Martha Stewart
A head of cauliflower becomes browned, nutty, and so tender it's scoopable when roasted whole. Serve it with a stirred-together fresh-herb sauce, fragrant with cilantro and parsley.
Author: Martha Stewart
The chopped fresh mushrooms in this gravy provide the texture of giblets.
Author: Martha Stewart
Dress up the ultimate movie nosh in rich caramel and toasted black and white sesame seeds for your next Oscars party. To make the process seamless, make sure you have all your ingredients measured out...
Author: Martha Stewart
This sweet and tart condiment is a perfect dipping sauce for our Chicken Wands.
Author: Martha Stewart
This jam works great spread on a toasted English muffin, stirred into yogurt, or spooned on cottage cheese.
Author: Martha Stewart
This cream is an ingredient in our Winter Herb and Ricotta Cannelloni.
Author: Martha Stewart
Pickling was popular during World War II and was considered patriotic for its frugality. Whole pickling spices, bay leaves, white wine, and sugar give these red and golden beets a bright, sweet, relish-like...
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
This combination of tart green apples and sweet leeks nicely complements our Citrus Marinated Pork Chops.
Author: Martha Stewart
Roasted garlic's buttery texture and sweet flavor are intensified when it is tucked inside and underneath the skin of Cornish game hens in this variation on chicken with forty cloves of garlic.
Author: Martha Stewart
Fresh fennel, which has a strong anise flavor and crunchy texture when raw, becomes mellow and meltingly soft when braised.
Author: Martha Stewart
This recipe for a classic mashed potato side dish includes the tang of cream cheese.
Author: Martha Stewart
This is delicious spooned over ice cream and fresh fruit, or as an accompaniment to our Berry Vacherin.
Author: Martha Stewart
Use this simple syrup in our Chestnut Cake with Chocolate-Armagnac Glaze.
Author: Martha Stewart
Tart and sweet, this jam gets a bit of extra texture from bits of freshly grated orange zest. The only other ingredients you need are fresh raspberries, sugar, and freshly squeezed lemon juice.
Author: Martha Stewart
These spicy baked beans make the perfect accompaniment to our Southwestern-style Turkey-Pork Burgers.
Author: Martha Stewart
Preheat the roasting pan to give the vegetables a crisp, golden crust.
Author: Martha Stewart
These bright-green beans help create a classic backdrop to the Thanksgiving bird, whether you're serving roasted turkey breast for a few or a whole turkey for many.
Author: Martha Stewart
Sweet-and-spicy basil is the main ingredient in pesto. For an appetizer, spread pesto over toasted or grilled slices of baguette.
Author: Martha Stewart
The grill gives the boiled potatoes just the right amount of crispness, plus a deliciously smoky flavor. Add garlic, and this dish becomes the surprise hit of the menu: really simple, and really good.
Author: Martha Stewart
Creamy polenta serves as an excellent canvas for hearty beef chili and garlicky sauteed spinach and mushrooms. If you make the chili in advance, the rest of the dish comes together quickly enough for a...
Author: Riley Wofford
Use this recipe when making our Raw-Artichoke-and-Tomato Salad.
Author: Martha Stewart
Tender roasted kohlrabi makes a great foil for crunchy butter-toasted hazelnuts in this easy side dish. It's the ideal mix of sweet and savory, thanks to the addition of fresh thyme, apple-cider vinegar,...
Author: Martha Stewart
Serve these spicy string beans with our Shrimp in Coconut Curry.
Author: Martha Stewart
This simple 3-ingredient side dish goes well with steak, grilled chicken, or pork loin or chops.
Author: Martha Stewart
The cranberry-onion relish is a hybrid of two classic Yankee turkey accompaniments: cranberry sauce and creamed pearl onions.
Author: Martha Stewart
Crisp wedges of a potato pancake make for a pleasant break from routine side dishes.
Author: Martha Stewart
This sweet-tart pomegranate dressing is delicious on smoky grilled eggplant. You can also try it with grilled squash.
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
This piquant rub, made with paprika and other spices, is best paired with fattier foods, including salmon, skirt steak, pork loin, and whole chicken.
Author: Martha Stewart
Fried, baked, or raw, onions enhance many dishes; or they can play a starring role as a delicious main ingredient.
Author: Martha Stewart
These herbed green beans are the perfect complement to grilled salmon or chicken.
Author: Martha Stewart
You can use any mushroom variety you like here. Learn about all the different kinds in our Mushroom Glossary.
Author: Martha Stewart
Use this compound butter when making our Corn on the Cob with Herbed Butter.
Author: Martha Stewart
Earthy parsnips are sweetened with apples and blended into a delightfully silky puree.
Author: Martha Stewart