Use this puree in our Mango Parfait. You could also try spooning it over pound cake or mixing it with oil and rice vinegar for a salad dressing.
Author: Martha Stewart
Cooking canned tomatoes at high heat is an easy way to bring out their sweet flavor. The result: a versatile condiment, sauce, or spread.
Author: Martha Stewart
This holiday side is much healthier than its casserole counterpart. The Gorgonzola's rich, creamy texture offers a nice counterpoint to the crunchy, selenium-packed nuts. Briefly steaming the beans rather...
Author: Martha Stewart
Slightly spicy pepperoncini gives this conventional salad dressing extra bite.
Author: Martha Stewart
Freezing brings out the sweetness of the fruit, and the cool temperature reminds you to slow down while eating.
Author: Martha Stewart
Author: Martha Stewart
Fresh thyme can be used more generously than dried as it is not as concentrated.
Author: Martha Stewart
Many mushrooms are a good source of antioxidants, and because they release moisture when cooked, only a teaspoon of oil is needed to saute them.
Author: Martha Stewart
For a romantic Valentine's Day dinner or a cozy date night in, serve a pot of this rich, gooey mix of Gruyere and fontina. It's the perfect partner for all kinds of dippers: roasted potatoes, bread cubes...
Author: Martha Stewart
Don't ruin your salad by drowning it in dressing, especially the fat, sodium, and preservative-laden versions found on most salad bars. For the healthiest option, pack your own.
Author: Martha Stewart
In this verdant side dish, broccoli rabe (sometimes called rapini) is enhanced by a quick saute with garlic and oil. Adding the garlic toward the end keeps it from burning.
Author: Martha Stewart
This is hearty vegetarian fare that takes full advantage of vegetables available during winter.
Author: Martha Stewart
Serve this sweet-sour sauce with chicken, pork loin, or Brandied Ham.
Author: Martha Stewart
This is a quick pesto sauce to go on top of pizza. No need for pine nuts here.
Author: Martha Stewart
The thinly sliced vegetables lend to the side dish's overall lightness.
Author: Martha Stewart
The chili-orange oil gives an extra sizzle to these spring vegetables.
Author: Martha Stewart
Use these caramelized walnut halves to top our Pumpkin Cake with Brown Butter Icing.
Author: Martha Stewart
We looked for small squash and served them cut in half. You may quarter larger squash if necessary. Using various types of squash makes for an attractive presentation.
Author: Martha Stewart
Try this dressing on roasted vegetables, or swap it for the mustard on a veggie burger.
Author: Martha Stewart
Coat scoops of ice cream in this easy sauce, then watch as it hardens into the perfect shell. It makes an excellent finishing touch for our Tropical-Fruit Cones.
Author: Martha Stewart
Serve this so-flavorful side with roast chicken or fish.
Author: Martha Stewart
Temper the bitterness of these radish greens by roasting them and the radishes.
Author: Martha Stewart
Don't be tempted to undercook the asparagus; the stalks should be tender and bend slightly when held in the center.
Author: Martha Stewart
This side pairs well with spicy sausages or pork chops.
Author: Martha Stewart
Julienned carrots, parsnips, and rutabaga are lightly dressed with an herb glaze.
Author: Martha Stewart
Use this dough to make the ravioli for our Butternut Squash Ravioli with Fried Sage Leaves.
Author: Martha Stewart
This sauce is the perfect accompaniment to grilled fish, chicken, or meat.
Author: Martha Stewart
Use this vinaigrette to dress our Grilled Three-Onion Salad.
Author: Martha Stewart
Even if you're pressed for time, you can still snack smart. Skip the vending machine fare and opt for something wholesome like creamy avocado and tart lime.
Author: Martha Stewart
Skip the oven -- this microwaved version of a steakhouse classic cuts down on your cook time for an easy, delicious, and deceptively light weeknight side.
Author: Martha Stewart
Roasting brings out the natural sweetness in carrots.
Author: Martha Stewart
This citrus-based sauce adds low-sodium flavor to salads, chicken, or seafood.
Author: Martha Stewart
There'r no more spring-like dish than fresh asparagus paired with warm goat cheese.
Author: Martha Stewart
This super-quick riff on an Italian comfort food takes the favorite familiar flavors of the soup pasta e fagioli and turns them into a cheesy pasta with escarole and chickpeas.
Author: Martha Stewart
Try our homemade version of your favorite dressing at Japanese restaurants.
Author: Martha Stewart
This tempura dipping sauce elevates your classic, crispy tempura recipe.
Author: Martha Stewart
These canned chipotles in adobo are a great way to add intense heat and a rich, sweet, smoky flavor to sauces and other dishes.
Author: Martha Stewart
The beauty of this sauce is in its simplicity. Find the best quality ingredients you can find and this marinara will be the star of any dish.
Author: Martha Stewart
All it takes is a little lime and sesame oil to transform an everyday vegetable into a dish the whole family will love.
Author: Martha Stewart
Author: Martha Stewart
Keep a batch of this flavorful vinaigrette in the refrigerator and use it to turn crusty bread into crostini, spice up roasted chicken or salmon, or thin it with oil and use it on salads.
Author: Martha Stewart
In this simple Thanksgiving side dish, roasting brussels sprouts brings out their nuttiness. Tangy Pecorino Romano cheese adds extra depth.
Author: Martha Stewart
We love the flavor (and color!) contrast between sweet-tart pomegranate and savory cilantro or parsley in this make-ahead, no-cook relish. It takes the place of traditional cranberry sauce in our modern...
Author: Martha Stewart
This sauce gets its creamy texture from buttermilk and avocado. You can even bring even more rich tanginess to the mix by swapping low-fat Greek yogurt for the buttermilk. Try it on our Turkey Kebabs.
Author: Martha Stewart
For everyday dinners and holiday gatherings alike, go beyond the casserole and green beans can be an exciting side dish. Here, they're quickly cooked in a skillet, then brightened with a mixture of umami-rich...
Author: Shira Bocar
Use this to make our Applesauce Muffins and Applesauce Coffee Cake.
Author: Martha Stewart
This dish is a great way to use up a bunch of parsley and update your side of greens. It goes particularly well with fish.
Author: Martha Stewart
Toss this flavorful spicy vinaigrette with our Steak Salad or any salad that could use a bold kick.
Author: Martha Stewart