During the holidays, everything you make deserves a little dressing up -- including humble but hearty root vegetables.
Author: Martha Stewart
Boiling the broccoli rabe beforehand reduces its bitterness. Toss in the pan with sauteed garlic and almonds to reheat.
Author: Martha Stewart
This is the perfect condiment for our Tandoori-Style Chicken.
Author: Martha Stewart
This is decadent French-toast sandwich makes a sweet breakfast.
Author: Martha Stewart
Simple yet flavorful, this raspberry sauce will bring a bright, fruity flair to your next ice cream social. Try it with our Very Berry Sundae.
Author: Martha Stewart
Make this for our Roasted-Vegetable Salad.
Author: Martha Stewart
Instead of crudite, set out a plateful of these tasty spears with healthy dip.
Author: Martha Stewart
Bright, bold flavors like chili peppers, lemon, and honey help make this side dish of sauteed kale a standout on the dinner table.
Author: Martha Stewart
This is a flavorful side dish that goes well with roasted chicken, seared steak, or fish.
Author: Martha Stewart
Some serranos are super-spicy (taste a seed to find out); you can remove some seeds for less heat. These are good on just about anything, but especially roasted vegetables with a bit of sweetness, such...
Author: Martha Stewart
This healthier sauce is the perfect accompaniment to dishes like steamed artichokes or as a crudite dip.
Author: Martha Stewart
This is perfect on our Chicken, Tomato and Bread Cubes with Lemon-Oregano Marinade kebabs.
Author: Martha Stewart
Simplicity is king in this make-ahead, fresh-tasting pizza sauce. Just four ingredients go into the food processor: garlic, canned tomatoes, olive oil, and salt. Use this recipe in our Classic Margherita...
Author: Martha Stewart
A quick sauce to be used for tacos or as a dip with tortilla chips.
Author: Martha Stewart
After rinsing the spinach, leave some water clinging to the leaves. This will help the spinach wilt evenly in the pan, without becoming too soft. Try serving with Pork Chops with Apples and Shallots.
Author: Martha Stewart
Use this make-ahead sweet-and sour condiment to brighten our Massaman Curry.
Author: Martha Stewart
Use this recipe when making our Caribbean Pork with Avocado-Pineapple Salsa.
Author: Martha Stewart
Use this cucumber vinaigrette as dressing for our Cucumber, Corn, and Crab Salad.
Author: Martha Stewart
Tangy Dijon-mustard vinaigrette is the perfect complement to the mellow flavor of leeks.
Author: Martha Stewart
If you like spicy-sweet, this cayenne-specked pineapple is for you.
Author: Martha Stewart
This salsa can be poured over steak to give it a Thai flavor.
Author: Martha Stewart
Delicious, satisfying, and under 400 calories -- this dinner has it all.
Author: Martha Stewart
This tangy, refreshing take on a basic side dish of green beans goes well with blackened chicken, halibut, or lamb chops.
Author: Martha Stewart
This quick side is a sweet-and-sour take on warm green bean salad and highlights the bright flavor and crisp-tender texture of this popular vegetable. Serve it at the holiday table this year; it will be...
Author: Shira Bocar
Steamed leeks are dressed with honey-mustard vinaigrette and served warm.
Author: Martha Stewart
Serve A-list snacks, and your next movie night (or game day) will win rave reviews. This recipe offers two deliciously different takes on popcorn: classic butter and a maple-cayenne kettle corn variation....
Author: Riley Wofford
Sauteeing Brussels sprouts with carrots and raisins lends them a slight sweetness that is irresistible.
Author: Martha Stewart
This is a simple, healthy snack that's ready in 5 minutes.
Author: Martha Stewart
Sauteing radishes mellows their sharp, peppery flavor without sacrificing that delectable crunch.
Author: Martha Stewart
Heat plumps the tiny tomatoes, creating a luscious compote to top grilled foods or serve as a side dish.
Author: Martha Stewart
Scallions add a savory note to sweet peas in this dish. Cooking the peas only briefly -- in a little bit of butter -- lets them retain their flavor, color, and texture.
Author: Martha Stewart
This lemony vegetable side dish goes well with roasted or grilled chicken, steak, or fish.
Author: Martha Stewart
Cooking the leaves and stems separately allows this dish a variety of texture and ensures that the leaves don't get overcooked.
Author: Martha Stewart
Roasted cauliflower shares a plate with olives and stuffed peppers for a tasty appetizer that's simple to make.
Author: Martha Stewart
A cruciferous family member, Brussels sprouts have long been considered cancer-fighting superstars thanks in part to the presence of compounds called indoles.
Author: Martha Stewart
Yogurt sauce is creamy, cool accompaniment to grilled vegetables of any kind.
Author: Martha Stewart
Spread this sweet chutney on chicken or turkey sandwiches, or use it as an accompaniment to lamb, pork, or chicken.
Author: Martha Stewart
Just throw these nuts, seeds and dried fruit together for a snack while on the go.
Author: Martha Stewart
Sweet delicata squash is the ideal choice to roast for a quick vegetable side-it doesn't need to be peeled and roasts in just 20 minutes. Here, it's cooked with fresh seasonal sage and rosemary.
Author: Martha Stewart
This easy side dish highlights the bounty of the farmer's market in summer.
Author: Martha Stewart
The flavors of chipotle chiles and lime juice make this a tangy, spicy side dish.
Author: Martha Stewart
Using both ground cinnamon and cinnamon sticks intensifies the flavor. Serve with vanilla ice cream, if desired.
Author: Martha Stewart
You can mix this puree into pastas, soups, and use it make garlic bread.
Author: Martha Stewart
Drizzle this sweet, spicy vinaigrette over our Pork Tenderloin with Molasses Glaze and Couscous.
Author: Martha Stewart
Serve this healthy side dish with our Grilled Chicken Tostadas.
Author: Martha Stewart
This blackberry compote is topped by our delicious Individual Pear Charlottes.
Author: Martha Stewart
Try this quick and easy vegetable side with our Roasted Salmon with Herbed Yogurt.
Author: Martha Stewart
This quick and easy dip is a little lighter than the average ranch and needs just a handful of ingredients. Serve it with crudités and chips for a snack, or use it to dress up a platter of simple grilled...
Author: Lauryn Tyrell
Roasting carrots, rutabagas, turnips, and parsnips (here with fresh sage and garlic) highlights their richness and varying intensities of sweetness.
Author: Martha Stewart