Buttered carrots are an excellent side for Roast Poussin with Prunes and Thyme.
Author: Martha Stewart
Nothing but fruit: These thin slices will need a couple of hours in the oven to dry out and firm up, but it's mostly hands-off -- you'll just need to flip them halfway through.
Author: Martha Stewart
The recipe for this cooling yogurt dish, also known as kheere ka raita, is courtesy of Madhur Jaffrey and can be served with all Indian meals, including Jaffrey's Chicken with Roasted Coriander in Coconut-Curry...
Author: Martha Stewart
Choose scallions with crisp green tops and clean white bulbs. As a rule, scallions with slender bulbs are the sweetest.
Author: Martha Stewart
Frozen pearl onions get put to work in this easy roasted side dish that goes well with roasted chicken or pork.
Author: Martha Stewart
Convert those at your Thanksgiving table who are staunch canned cranberry jelly fans with this fresh version that you can make up to a week before.
Author: Martha Stewart
Make this to serve our Roasted Turkey with Garlic-Herb Butter.
Author: Martha Stewart
Use this cranberry simple syrup to create cranberry cocktails to serve at any holiday gathering.
Author: Martha Stewart
The Instant Pot or pressure cooker makes quick work of dried beans. The best part? No presoaking required. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter). Use...
Author: Martha Stewart
This is a great option for a vegetarian dinner; the eggs, cheese, and milk provide plenty of protein.
Author: Martha Stewart
These crisp, savory cakes, also called latkes, are a traditional Hanukkah dish. For best results, cook the pancakes right after forming them.
Author: Martha Stewart
Fresh corn kernels adds a burst of sweetness and texture to creamy polenta.
Author: Martha Stewart
Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This quick-and-easy version is flavored with herbs of your choice.
Author: Martha Stewart
Sesame oil adds a delicate, nutty flavor to crisp green beans; a sprinkling of sesame seeds on top adds texture.
Author: Martha Stewart
This Italian lemon zest condiment, best used as soon as possible, is traditionally made with garlic, but here is also flavored with shallots. Use this mixture when making our Lemon Chicken.
Author: Martha Stewart
For a bit of extra flavor, add a pinch or two of chopped fresh herbs, such as dill or parsley, just before serving.
Author: Martha Stewart
Serve this versatile side dish alongside baked pork chops or chicken.
Author: Martha Stewart
This healthy snack you can make ahead and have a container handy when you are on-the-go.
Author: Martha Stewart
Nutty green beans make the perfect side for whatever main dish is on the menu.
Author: Martha Stewart
This is a fast and flavorful healthy side dish for tonight's supper.
Author: Martha Stewart
Any small round white or red potato, or any of the fingerling varieties, works well for this dish. If you use large potatoes, cut them into bite-size pieces.
Author: Martha Stewart
This warmly spiced dish is quick and satisfying. Who knew vibrant flavor could be such a cinch? Try adding cubed extra-firm tofu or chicken breast along with the vegetables if you like.
Author: Martha Stewart
In this recipe, cauliflower's mild but distinct flavor is enhanced with a sauce comprising brown butter and roasted hazelnuts. Be sure to monitor the butter carefully: You'll want it to brown, but not...
Author: Martha Stewart
Serve this Southern side dish with our Cornflake-Crusted Baked Chicken.
Author: Martha Stewart
Sauteed spinach is a simple and healthy side. This version is seasoned with garlic and coarse salt.
Author: Martha Stewart
Our light, summery take on classic eggplant parmesan skips the breading and relies on the grill to do all the cooking. Flame-kissed tomatoes and shallots are turned into a quick sauce, then spooned over...
Author: Martha Stewart
Try this dressing on a salad of thinly sliced carrots, cucumbers, baby spinach, and sliced oranges.
Author: Martha Stewart
This marinade is perfect for our Mushrooms, Red Peppers, and Beef with Balsamic-Rosemary Marinade kebabs.
Author: Martha Stewart
Take familiar techniques, like mashing, and apply them in new ways for this delicious side.
Author: Martha Stewart
Tart Granny Smith apple perfectly complements the mellow flavor of celery root (also called celeriac) in this creamy condiment.
Author: Martha Stewart
Use this tangy recipe with chicken fish, or other seafood.
Author: Martha Stewart
A vibrant sauce is the finishing touch on any Thanksgiving plate. This showstopper requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed Turkey with Cider Gravy.
Author: Martha Stewart
These vegetables, roasted with garlic, are a scintillating side dish.
Author: Martha Stewart
Serve this side dish with our Macaroni and Three Cheeses.
Author: Martha Stewart
Tuscan kale, also known as cavolo nero, dinosaur kale, and lacinato kale, is sweeter and more tender than regular kale, which can be used instead but may require more cooking time.
Author: Martha Stewart
On their own, green beans might be a tad ho-hum. But toss them with Lemon Vinaigrette, and you've got a stellar side to sample.
Author: Martha Stewart
With bold flavors, this cumin and citrus vinaigrette packs a ton of flavor and is perfect for our Jicama and Orange Salad.
Author: Martha Stewart
Shake things up with a versatile blend of fresh herbs and bright flavors that you make in a jar.
Author: Martha Stewart
This decadent dish, flavored with paprika, serrano chile, tomato paste, and cilantro, will add flair -- and fiber -- to any fall menu.
Author: Martha Stewart
For a veggie burger, place these in toasted buns. Top with sauteed onion, cheese, and arugula.
Author: Martha Stewart
This Asian-themed side dish is great with fried rice with chicken, meat, or fish.
Author: Martha Stewart
To separate brussels sprout leaves, cut the stem from each sprout and ease apart the layers.
Author: Martha Stewart
One smooth, tangy base can be transformed into 6 different dressings. Use our mix-in ideas to create your favorite salad topper.
Author: Martha Stewart
Creamed Swiss chard is a simple variation on classic creamed spinach. Don't forget the nutmeg: a dash of the stuff adds a dimension of flavor to the creamy sauce that pulls this entire dish together.
Author: Martha Stewart
This traditional side gets a colorful update with a mix of red and green cabbages.
Author: Martha Stewart
Balsamic vinegar takes on a sweetness that makes it the perfect glaze for red onion slices.
Author: Martha Stewart
The beauty of this tasty salad is in its simplicity.
Author: Martha Stewart