Pureed vegetables are comforting and healthy side dishes that pair well with simply grilled or roasted meat or fish.
Author: Martha Stewart
Cranberries get a boost from wild Maine blueberries, fresh ginger, orange (zest and juice), and sage in this superlative sauce that deserves a spot on your Thanksgiving table.
Author: Martha Stewart
Use this easy, chunky tomato sauce recipe when making our Basic Pizza.
Author: Martha Stewart
This main-course salad is a perfect plant-based meal for a weeknight dinner. The roasted cauliflower "steaks" are as delicious as they are satisfying, while the warm lentil salad that goes with them is...
Author: Sarah Carey
Celery root (also called celeriac) adds a mild earthy flavor to this creamy side dish. Thin the puree with some warm milk or low-sodium broth for a silky, satisfying soup.
Author: Martha Stewart
Fava beans mingle with snap peas and mint in this showcase of spring vegetables.
Author: Martha Stewart
This buttery potato side dish packs a zesty punch, thanks to fresh lemon and capers. To keep mashed potatoes warm for up to two hours, place them in a heatproof bowl over a pot filled with three inches...
Author: Martha Stewart
Serve this light ragout over pasta, polenta, or tortellini to make it a main dish.
Author: Martha Stewart
These flavorful carrots go well with roasted chicken, pork, or fish.
Author: Martha Stewart
This extract is best if steeped for two months or longer. Use this recipe to make our Chocolate Strawberry Ice Cream Sandwiches.
Author: Martha Stewart
Pair this fruity, sweet-tart compote with the rich short ribs. It is also great with roast pork and chicken.
Author: Martha Stewart
Celeriac -- also called celery root or celery knob -- adds a twist to mashed potatoes.
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
Halving the yams before roasting greatly reduces the cooking time and gives them a nice golden crust.
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
These easy-to-make mashed potatoes are smooth and creamy.
Author: Martha Stewart
Steaming these vegetables keeps their earthy flavors intact and results in a just-right level of tenderness. Tarragon butter coats the finished side dish.
Author: Martha Stewart
Batons of rutabaga become irresistibly nutty-sweet when roasted. A touch of smoked paprika adds depth and richness.
Author: Martha Stewart
This recipe puts a new twist on our economical dressing-in-a-jar idea. Whip up a tangy marinade using the bit of mustard at the bottom of a jar. (We chose whole grain, but Dijon works just as well.) Toss...
Author: Martha Stewart
Steamed spinach, cooked in mere minutes, is tossed with heart-healthy olive oil in this easy side dish.
Author: Martha Stewart
For a gluten-free version of this vinaigrette, use tamari instead of soy sauce or look for bottles specifically labeled gluten-free.
Author: Martha Stewart
Pick a mix of hot peppers for these versatile pickles. You can preserve the peppers whole if you want the pickles to be less spicy (since the skin isn't punctured) or slice them into rings first. The former...
Author: Martha Stewart
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Rings of red onion have a refreshing bite.
Author: Martha Stewart
Simple sweet potatoes dolled up with maple sour cream make a hearty side for any weeknight dinner.
Author: Martha Stewart
Spice up canned tomatoes with garlic, onions, and red-pepper flakes for a superb quick tomato sauce.
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
You can make these extra-creamy mashed potatoes up to 1 day ahead. Reheat at 350 degrees in a foil-covered baking dish for 10 to 20 minutes.
Author: Martha Stewart
When braised, okra takes on a smooth texture. In this comforting version that captures the deliciousness of late summer ingredients it's cooked alongside fresh tomatoes and roasted garlic. Serve on its...
Author: Martha Stewart
The prominent ingredients here--mustard, fresh herbs, and white wine vinegar--are ideal candidates for all sorts of vinaigrette experimentation.
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
This skillet breakfast hash with potatoes and chorizo is delicious cooked over the fire on your camping trip-the only ingredient that needs chilling is the eggs. It's equally good made on a lazy weekend...
Author: Greg Lofts
Complement a feast of hearty dishes with a side of crisp broccoli dressed with lemon juice and olive oil.
Author: Martha Stewart
Leave the red skins on the mashed potatoes and give them an added crunch.
Author: Martha Stewart
Traditional Roman-style braised artichokes use wild mint native to Italy, but yours will be just as tasty with the store-bought variety.
Author: Martha Stewart
The skin of rutabaga is thick and tough, so you'll want to use a sharp, hefty chef's knife to remove it entirely and later to cut the flesh. The maple glaze tends to caramelize quickly, so be sure to keep...
Author: Martha Stewart
This cheesy appetizer relies on just a few ingredients and can be put together in a snap.
Author: Martha Stewart
These dressed-up almonds are quick, easy, and a nice change of pace from the usual mixed nuts.
Author: Martha Stewart
This creamed Swiss chard includes onion, garlic, and nutmeg for a flavorful side dish.
Author: Martha Stewart
Pickling this cabbage gives you a fresh twist on sauerkraut.
Author: Martha Stewart
Whether raw or cooked, corn on the cob doesn't require much to make it taste absolutely delicious. Here, we combine reduced-fat mayonnaise, lime juice, and chili powder and brush it on grilled corn, then...
Author: Martha Stewart
Author: Martha Stewart
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches: Carve an X in the bottom of each and plunge them into boiling water...
Author: Martha Stewart
This lemony side dish gives carrots a little more sweetness with honey and a little zing from cayenne.
Author: Martha Stewart
Try something new alongside roast pork or chicken, or with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
Serve this creamy sauce with gefilte fish or any dish that calls for horseradish.
Author: Martha Stewart
Vegetarians and meat-eaters alike will appreciate the appeal of this hearty knife-and-fork dish.
Author: Martha Stewart
This is a colorful and healthy warm salad.
Author: Martha Stewart