Golden raisins add a welcome note of sweetness to sauteed spinach.
Author: Martha Stewart
This tangy side dish pairs well with pork chops, burgers, and Grilled Chicken Paillards with Mint Salad.
Author: Martha Stewart
Meaty beefsteak tomatoes are easily found in most supermarkets and are the go-to choice for thick slices on burgers or BLTs. When stuffed and baked, as here, they are meltingly delicious. Don't waste a...
Author: Martha Stewart
This puree goes well with our Sugar-Baked Ham or other holiday dinners.
Author: Martha Stewart
This bright and simple vinaigrette pairs beautifully with our Chopped Spring Salad.
Author: Martha Stewart
Whip up this syrup when plums are plentiful in the summer. Use the syrup to make Plum Margaritas, and the plum halves to top yogurt or ice cream.
Author: Martha Stewart
Use this spice mix as a rub on pork tenderloin or scallops -- or try it on Spice-Rubbed Fish with Lemony Rice.
Author: Martha Stewart
Fresh slices of citrus give a jolt of energy to roasted peppers and carrots while also complementing their natural sweetness.
Author: Martha Stewart
This roasted red-pepper dip, which is great for our Crab Cakes, can be prepared in advance.
Author: Martha Stewart
Cucumbers contain an antioxidant that supports brain health, and inflammation-fighting ginger helps with digestion. Here, they're dressed with rice vinegar and soy sauce, then finished with toasted sesame...
Author: Martha Stewart
Thanks to a slathering of delicate ricotta, this sandwich is able to balance both salty and sweet flavors.
Author: Martha Stewart
Paprika is often sprinkled over deviled eggs, but in this recipe, this peppery spice adds kick to butter that's mixed with sauteed corn and scallions.
Author: Martha Stewart
Use this goat-cheese spread, which is mixed with parsley and chives, to top our Peperonata Sandwiches.
Author: Martha Stewart
This bright, crunchy salad is a fresh and speedy way to follow the southern tradition of eating black-eyed peas on New Year's Day for good luck.
Author: Martha Stewart
You can add or substitute your favorite vegetables to this easy-to-make baked-in-parchment dish. Carefully untwist parchment to check doneness; some vegetables may take longer to cook.
Author: Martha Stewart
Make this gravy using the turkey drippings from our Roast Turkey with Rosemary and Lemon.
Author: Martha Stewart
This spicy, sweet marinade goes well with our Red Onion, Pork, and Pineapple with Sriracha-Pineapple Marinade kebabs.
Author: Martha Stewart
A flat omelet is slivered into "noodles," then tossed with gingery, garlicky Broccolini and shiitakes for this protein-packed vegetarian dinner.
Author: Martha Stewart
This easy method seals ingredients into a caramelized crust. Here, peppers and fennel take particularly well to high-heat roasting, while juicy grapes bring a welcome burst of sweetness.
Author: Martha Stewart
This spicy-hot saute goes well with Jerk Pork Tenderloin or grilled chicken and beef.
Author: Martha Stewart
This spice rub full of fragrant spices and bright citrus zest is perfect for shrimp, salmon, tuna, pork, or chicken.
Author: Martha Stewart
These tomatoes are sweet, savory, and covered with a crunchy topping that the whole family will enjoy.
Author: Martha Stewart
Enjoy this saute as a side, toss with pasta for a main course (it's great with Asian noodles), or serve on crostini.
Author: Martha Stewart
This healthy side dish combines the mellow taste of cauliflower with tangy Dijon mustard and sweet golden raisins.
Author: Martha Stewart
Use this recipe as dressing for our Roasted Vegetable Salad.
Author: Martha Stewart
This dipping sauce for our Broccoli Rabe Dumplings, can be used to enhance salad dressings, grilled meats and vegetables, or your favorite sandwich.
Author: Martha Stewart
The hazelnuts add both flavor and crunch to this classic side dish.
Author: Martha Stewart
This vibrant marinade goes well with shrimp, scallops, and firm-fleshed fish, such as red snapper.
Author: Martha Stewart
The classic pairing of pineapple and coconut goes even more tropical with juicy mango. Meyer lemons, which have a sweet-tart flavor, are so delicate they can go in skin-on.
Author: Martha Stewart
Try a stone fruit instead of figs and think about this pizza as a dessert.
Author: Martha Stewart
Keep lemon oil on hand to make salad dressings or to use when cooking fish.
Author: Martha Stewart
Wax beans become tender and succulent when roasted in the oven. This side dish combines them with crunchy peanuts, peppery cilantro, and a flavorful Asian dressing.
Author: Martha Stewart
Fresh grated horseradish is a must for this recipe.
Author: Martha Stewart
Use this oil to make a variety of delicious pizzas: Grilled Asparagus and Ricotta; Fontina, Fennel, and Onion; Three-Cheese; Shrimp and Pesto; Sausage and Olives; Tomato and Basil.
Author: Martha Stewart
The simple addition of sesame seeds gives this asparagus side dish a whole new flavor profile.
Author: Martha Stewart
You only need five ingredients (not including salt!) to make our ultimate red sauce.
Author: Martha Stewart
Spread this Romesco sauce, made from bell peppers, on our Turkey Sandwich.This recipe makes a generous amount of the sauce, but it also tastes great with other dishes, such as grilled vegetables, pasta,...
Author: Martha Stewart
This lighter take on traditional tartar sauce is a natural sauce option for Salmon Burgers.
Author: Martha Stewart
Escarole, a mild-flavored endive,is braised in a mixture of sherry, garlic,almonds, and chicken stock; sweet currantsare added during the last few minutes ofcooking.
Author: Martha Stewart
This is a tangy dressing that works well on on our Curly Endive salad.
Author: Martha Stewart
Like its close cousins broccoli and kale, cauilflower boasts plenty of antioxidant and heart-healthy properties. Try this basic recipe, which brings out its natural sweetness.
Author: Martha Stewart
This side is ideal for Thanksgiving but is also easy enough for dinner any night. It goes well with roasted chicken, lamb chops, or broiled fish.
Author: Martha Stewart
Author: Martha Stewart
Peppery sauteed mustard greens complement Boneless Pork Chops with Apple Chutney.
Author: Martha Stewart
The most coveted dish at any Hanukkah celebration is one piled high with sizzling latkes. Specially prepared for the Jewish holiday, the potato pancakes are panfried in oil until golden, then served with...
Author: Martha Stewart
Recipe adapted from A Bird in the Oven and Then Some by Mindy Fox (Kyle Books; 2010).
Author: Martha Stewart
This is a quick and easy Green Goddess dressing is a great dip for veggies, with or without anchovies.
Author: Martha Stewart
Bake these pepitas for a great snack. Double the recipe for a snack you can carry around for a couple of days.
Author: Martha Stewart