For a classic meat-and-potatoes combo, pair this simple dish with German-style sausages.
Author: Martha Stewart
Whether you choose the soft and creamy version or the firmer, set rendition, polenta makes a wonderful side dish for hearty fall and winter meals.
Author: Martha Stewart
This is a very healthy saute of spinach and shiitake mushrooms, which are high in copper, an under-appreciated nutrient.
Author: Martha Stewart
This chutney is a departure from the usual cranberry sauce, thanks to a touch of spice.
Author: Martha Stewart
Roasting these winter vegetables simply with olive oil and herbs brings out their natural sweetness.
Author: Martha Stewart
Roasted asparagus and carrots make for a delicious accompaniment to our Brisket with Dried Fruits.
Author: Martha Stewart
Make this lemon simple syrup for Martha's Meyer Lemon Anniversary Cake.
Author: Martha Stewart
Serve alongside Roasted Pork Shoulder with Sage and Coriander.
Author: Martha Stewart
Unlike store-bought varieties, these sprinkles taste like sugar and vanilla, not wax. The extras will keep in an airtight container at room temperature for up to a month. Use them to decorate our Confetti...
Author: Martha Stewart
When garlic is pickled, its flavor mellows, becoming slightly sweet and tangy -- yet it remains very garlicky. The pickling process is quick -- after sitting just one night, the cloves are ready to be...
Author: Martha Stewart
This garlic-infused olive oil adds a kick to marinades and dressings and is perfect as a simple dip for warm bread.
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
Treat these parsnips like oven fries and top with a drizzle of honey.
Author: Martha Stewart
Ripe fruit is essential to the flavor and texture of this mellow mixture (it has only a bit of heat from the jalapeno), so choose fragrant specimens that yield to a gentle squeeze.
Author: Martha Stewart
Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.
Author: Martha Stewart
If you end up with leftover champagne after a party, use it to make champagne vinegar -- the base for a tasty vinaigrette.
Author: Martha Stewart
This sauce is the perfect accompaniment to Chicken Paillards with Prosciutto and Figs.
Author: Martha Stewart
Try this pesto as a dipping sauce for cold Boiled Lobster Tails, or toss it with fresh cooked pasta.
Author: Martha Stewart
The vegetable retains some texture and has none of that sulfury taste and mushiness of cabbage that has been improperly cooked. This also makes a great breakfast when served with fried eggs on top.
Author: Martha Stewart
Use this dressing when making our Fingerling Potato Salad with Sugar Snap Peas.
Author: Martha Stewart
Use this recipe in the sauce for our Normandy-Style Chicken and Leeks. Leftover creme fraiche makes a delicious accompaniment to fruit desserts.
Author: Martha Stewart
Pull together this quick tangy sauce for serving with Salmon Coulibiacs.
Author: Martha Stewart
Using a ricer yields mashed potatoes with an especially light, fluffy texture. Garlic and chives give them a resonant flavor.
Author: Martha Stewart
Skin the high-fat snacks at your next party. Instead make these healthy homemade chips.
Author: Martha Stewart
The balsamic glaze on these pearl onions lends a sweetness to this side dish that's perfect for Thanksgiving dinner, but easy enough for a weeknight. Serve with our Salt and Pepper Turkey.
Author: Martha Stewart
Serve this sweet sauce with breakfast breads or on top of oatmeal. If you prefer a chunkier sauce, start with slightly smaller pieces of pear, and don't use a food processor.
Author: Martha Stewart
Simple and wholesome, this warm side dish can be easily matched with any main course.
Author: Martha Stewart
This sauce is delicious tossed with pasta and a handful of Parmesan. You can also spoon it onto toasted baguette slices and serve as a crostini.
Author: Martha Stewart
This is a perfect topping for our Pulled Pork Sandwiches.
Author: Martha Stewart
This flavorful cabbage recipe makes a colorful fall side dish.
Author: Martha Stewart
Roasting the beets concentrates their sweet flavor.
Author: Martha Stewart
This blend of bold flavors adds speedy savor. Make a double batch and give half to a lucky recipient.
Author: Martha Stewart
Celery finds its way into all kinds of dishes, but we rarely appreciate the stalks on their own. Get to know this vegetable anew by braising it with thyme in this easy, five-ingredient dish.
Author: Martha Stewart
Cozy up to homemade brisket in no time with this recipe that uses the pressure cooking function on your multicooker. With tender slices of brisket, sweet sautéed onions, and perfectly cooked carrots and...
Author: Riley Wofford
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
These roasted browned onions get an added kick from the balsamic vinegar.
Author: Martha Stewart
This elegant side dish needs almost no prep. Just pop the squash in the oven, then make the rest of the meal.
Author: Martha Stewart
The caramel apple takes a sophisticated turn in this dessert. Baked with butter, sugar, ginger, and cinnamon, the fruit goes soft and spicy before you finish it with a rich caramel sauce that's mostly...
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
Tomato paste, red onion, and fresh basil add a hint of sweetness to this quick-cooking marinara. Pile our meatballs on spaghetti and you have a familiar favorite.
Author: Martha Stewart
This side pairs well with Tuna Casserole, pasta, or steak.
Author: Martha Stewart
Fresh cranberries bring a pleasing tartness and beautiful ruby color to basic applesauce.
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
Prepare mashed potatoes, omitting herbs, up to 1 day ahead; refrigerate. Reheat in a bowl set over a pot of simmering water; stir in herbs.
Author: Martha Stewart
This is the perfect sauce for our grilled salmon with citrus sauce.
Author: Martha Stewart
Similar to creamed onions, this dish features the more delicate flavor of leeks.
Author: Martha Stewart
The pears need about a month to absorb the brandy. Make a few jars before Thanksgiving to give for Christmas.
Author: Martha Stewart