Corn on the cob is a classic, beloved side dish for a reason. It pairs perfectly with anything from fresh crab to tacos.
Author: Martha Stewart
Infused with citrus flavor, these leeks can be served on sandwiches at room temperature or warm as a side dish.
Author: Martha Stewart
The vegetables in this side dish are simply tossed inolive oil, allowing the earthy-sweet summer flavors and bright colors to shine.
Author: Martha Stewart
This leafy winter green adds flavor to cold-weather meals -- and it's good for you, too.
Author: Martha Stewart
Author: Martha Stewart
Mangoes are perfectly suited to grilling because their flesh is sturdy enough to stand up to a good charring.
Author: Martha Stewart
No gluten, no problem! Riced cauliflower bound with an egg and two flavorful cheeses makes an excellent pizza crust.
Author: Martha Stewart
Use these refried beans to make Chicken Tomatillo Tostadas.
Author: Martha Stewart
Ripe avocado is pureed with Greek yogurt, scallions, and lime juice in this verdant sauce. It's just the thing to tie all the flavors together in a Burrito Bowl.
Author: Martha Stewart
Author: Martha Stewart
A delicious take on "health food," this triple-decker is loaded with grated carrot, sprouts, avocado, and a lemony ricotta spread.
Author: Martha Stewart
For the sweetest corn possible, keep just-bought ears at room temperature; refrigeration causes the natural sugars to convert to starch.
Author: Martha Stewart
This decadent fresh stuffed pasta is reason enough to host a dinner party.
Author: Martha Stewart
Using our rich Basic Beef Stock as its base, this stew is satisfying and quick to make. Serve over egg noodles or rice.
Author: Martha Stewart
This one-pot meal is quick, easy, and delicious.
Author: Martha Stewart
The bright flavors and vivid color of this dressing wake up salad greens. Fresh carrot juice makes this dressing a good source of beta-carotene, which protects eye health and night vision. Tofu gives it...
Author: Martha Stewart
Making kraut can be a bit of a science. Follow the fermentation tips for best results.
Author: Martha Stewart
No summer grilling party is complete without sweet corn on the cob. This recipe keeps it simple with just melted butter, but feel free to dress the corn up with herbs and spices.
Author: Martha Stewart
Cooking the curry powder for a minute before adding the sweet potatoes helps to deepen its flavor. For a spicier dish, use Madras curry powder instead of regular.
Author: Martha Stewart
Like pesto, it's a flavor booster par excellence. Try with: vegetable soup, tomato salads, mozzarella.
Author: Martha Stewart
This sandwich is one of the most popular on the menu at Campanile restaurant in Los Angeles.
Author: Martha Stewart
Author: Martha Stewart
Raita, a cooling yogurt-based condiment traditional to Indian cuisine, offsets the heat of spicy main dishes. This version takes on the sweetness of carrots.
Author: Martha Stewart
This delicious pizetta recipe is courtesy of chef John Barricelli.
Author: Martha Stewart
The perfect companion to chicken or beef, roasted carrots have a sweet and earthy flavor.
Author: Martha Stewart
The baking pan must be removed from the oven just before placing squash slices on it. It is best to use small, long, thin squash for this recipe (try 'Costata Romanesco') .
Author: Martha Stewart
Roasted plum tomatoes are the "ketchup" for these vegetarianburgers. Melted sharp provolone between the mushrooms deliversthe oozy cheese factor.
Author: Martha Stewart
This recipe is brought to us by Florian Bellanger, the pastry chef of the New York City-based Fauchon.
Author: Martha Stewart
This recipe for George's cadillac burgers comes courtesy of Ted Turner.
Author: Martha Stewart
In Italy, lentils are thought to bring prosperitywhen eaten on January 1 because they resemble little coins.
Author: Martha Stewart
This hearty meat substitute, widely used in Asian cuisine, is a light, protein-rich addition to stir-fries, wraps, and soups.
Author: Martha Stewart
This creamy cheese sauce can be made ahead of time, cooled, and stored in a container with a tight-fitting lid in the refrigerator for up to a week. Reheat it, stirring occasionally, in a saucepan over...
Author: Martha Stewart
This recipe for Blue Creek burgers comes courtesy of Ted Turner.
Author: Martha Stewart
Keep a container of this cooked vegetable in the fridge and add it to salads, soups, and side dishes all week long.
Author: Martha Stewart
Author: Martha Stewart
For a simple pizza, try this Neapolitan-style creation. You can also add your favorite toppings to this basic pie or leave off the mozzarella and basil and sprinkle grated Parmesan cheese over the sauce...
Author: Martha Stewart
Serve Ed McFarland's pickle mix alongside his recipe for lobster rolls for the perfect summer meal.
Author: Martha Stewart
The sweet pickles in this "pickler" sandwich will be sure to please the taste buds of your hungry child at lunch.
Author: Martha Stewart
This recipe for roasted tomatoes can be found in Govind Armstrong's cookbook, "Small Bites Big Nights."
Author: Martha Stewart
This vegetarian recipe for black-eyed peas is simply delicous. You can buy a bouquet garni or make one by tying dried herbs, such as oregano, savory, thyme, and bay leaf, in a piece of cheesecloth.
Author: Martha Stewart
Any strong-flavored cheese, such as Gruyere, can be substituted for the Fontina.
Author: Martha Stewart
This recipe for New Mexico burgers comes courtesy of Ted Turner.
Author: Martha Stewart
This recipe for the traditional Irish mashed-potato-and-kale dish comes from Carol Gray Wolff of Miami, Florida.
Author: Martha Stewart
Use these greens as the base for a vegetarian bowl, mix them into pasta, or serve as a side dish.
Author: Martha Stewart
This simple and delicious pizza margherita is courtesy of chef Mario Batali and can be found in his cookbook, "Italian Grill."
Author: Martha Stewart
This recipe makes enough sauce for eight chickens. Refrigerate any leftover sauce for up to two weeks.
Author: Martha Stewart