This sauce is a little on the tart side. If you prefer it sweeter, add more sugar to taste. Serve it as a condiment with roasted turkey or pork.
Author: Martha Stewart
Ever-popular sweet potatoes team up with an underrated root vegetable in this silky mash: peppery rutabaga. Garlic and sage cooked in butter, plus a generous dose of cream, make the side dish sing. Serve...
Author: Martha Stewart
Cozy up to homemade brisket in no time with this recipe that uses the pressure cooking function on your multicooker. With tender slices of brisket, sweet sautéed onions, and perfectly cooked carrots and...
Author: Riley Wofford
Seasoned with garlic and lightened with egg whites, a potato souffle is delightfully puffy out of the oven.
Author: Martha Stewart
This is a perfect topping for our Pulled Pork Sandwiches.
Author: Martha Stewart
Fresh mint tames the heat of the jalapenos in this sweet-and-spicy jelly. Use it to cut the richness of meats and fishes like salmon and swordfish.
Author: Martha Stewart
Serve this sweet sauce with breakfast breads or on top of oatmeal. If you prefer a chunkier sauce, start with slightly smaller pieces of pear, and don't use a food processor.
Author: Martha Stewart
Often the most favorite holiday side dishes are the simplest. This recipe combines roasted sweet potatoes with butter and maple syrup in the food processor with very little effort.
Author: Martha Stewart
Use this chunky tomato sauce in our Baked-Eggplant Parmesan.
Author: Martha Stewart
Unlike store-bought varieties, these sprinkles taste like sugar and vanilla, not wax. The extras will keep in an airtight container at room temperature for up to a month. Use them to decorate our Confetti...
Author: Martha Stewart
The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms' liquid and causes them to steam, so leaving...
Author: Martha Stewart
Busy times call for easy desserts that have a sweet simplicity, like these flaky apple-cinnamon pastries. For our streamlined strudel, we folded convenient store-bought puff pastry around a four-ingredient...
Author: Martha Stewart
Hoisin, which is a blend of soybeans, garlic, chiles, and spices, makes a sweet-and-tangy glaze for roasted Cornish game hens.
Author: Martha Stewart
Flageolet, pale-green kidney beans, are prevalent in French cooking. Their delicate flavor is well suited for simple preparations and is particularly good with lamb. We served them with Mint and Pistachio...
Author: Martha Stewart
This quick sauce does an excellent job of tying the components of this pork chop dinner together. It's also excellent over mixed greens, or tossed with cold noodles.
Author: Lauryn Tyrell
This sauce comes out bright with a bite, thanks to sweet steamed beets and fiery fresh horseradish root. Dab it on to favorites like corned beef, roasted salmon, or even these cheesy scalloped potatoes....
Author: Martha Stewart
Serve this classic cocktail sauce alongside our Fruits de Mer Platter.
Author: Martha Stewart
Using a potato variety that's high in starch, like Yukon gold, will give you fluffier mashed potatoes.
Author: Martha Stewart
Cindy Pawlcyn serves this cabbage alongside her Mongolian Pork Chops at her Mustards Grill restaurant in Yountville, California.
Author: Martha Stewart
Peanuts are the star of this hearty plant-based stew that's inspired by the cuisine of West Africa. Featuring superfoods like sweet potatoes, collard greens, and millet, it uses the humble peanut two different...
Author: Greg Lofts
Cumin, coriander, and cayenne pepper complement sweet roasted acorn squash in this easy side dish. Try it with Roasted Pork with Onions and Citrus or Parmesan risotto.
Author: Martha Stewart
The chutney can be made up to three days ahead and stored in an airtight container in the refrigerator.
Author: Martha Stewart
Roast a combination of carrots and potatoes for a simple holiday side dish. The high heat concentrates the sweetness of the carrots and makes the potatoes crisp on the outside and creamy on the inside....
Author: Martha Stewart
A bright side dish featuring spring seasonal produce like carrots and snap peas will perk up any Easter dinner table or buffet. The fact that it can serve a crowd while taking only 30 minutes from start...
Author: Greg Lofts
Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight. Adding carrots,...
Author: Martha Stewart
Roasting zucchini enhances their delicate flavor while giving them a slightly charred, crisp exterior.
Author: Martha Stewart
Refrigerate the dressing base in an airtight container, up to 2 weeks, before adding mix-ins. For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
This garlic-infused olive oil adds a kick to marinades and dressings and is perfect as a simple dip for warm bread.
Author: Martha Stewart
You can't go wrong with this classic flavor pairing.
Author: Martha Stewart
Use this sauce for Southern Grilled Chicken with Macaroni Salad.
Author: Martha Stewart
This side dish goes well with fish or seared steak.
Author: Martha Stewart
Author: Martha Stewart
This flavorful cabbage recipe makes a colorful fall side dish.
Author: Martha Stewart
Flavored with onion, garlic, and thyme, these savory mini souffles get their cheesy, crusty tops from melted Gruyere cheese. Serve them warm.
Author: Martha Stewart
Pickling gives crisp, mellow vegetables spunky personality. These Kirby cucumbers -- a small, unwaxed type that's perfect for pickles -- are seasoned with dill and garlic. Salting the cucumbers helps draw...
Author: Martha Stewart
Roasting these winter vegetables simply with olive oil and herbs brings out their natural sweetness.
Author: Martha Stewart
This one-pan dinner brings together chickpeas, marinara sauce, and mozzarella in a single skillet, then tops it off with wedges of roasted broccoli florets. A crunchy Parmesan-and-panko blend is the final...
Author: Sarah Carey
This side dish tastes just as good at room temperature as it does hot from the stove, so there's no need to worry if it's ready before the rest of the meal.
Author: Martha Stewart
Toss roasted-garlic vinaigrette with crisp bitter greens or roasted potatoes.
Author: Martha Stewart
Our cheese souffle has a bechamel -- a classic French sauce -- as its base. It makes a delectable brunch, lunch, or first course for dinner.
Author: Martha Stewart
The garlic and lemon zest jazz up your healthy broccoli side dish.
Author: Martha Stewart
Weeknight comfort foods like this one-pan quick chili are a great entryway into eating a more plant-based diet. Switching from a pot to a skillet slashed the cooking time in half for this recipe, and the...
Author: Shira Bocar
Roasting the beets concentrates their sweet flavor.
Author: Martha Stewart
This classic baked potato dish goes well with roasted chicken, beef, or pork.
Author: Martha Stewart
Hollandaise variations include bearnaise sauce, which is flavored with a reduction of shallots, white wine, vinegar, and tarragon.
Author: Martha Stewart
These chops owe their flavor to plenty of fresh herbs, garlic, and lime juice.
Author: Martha Stewart
This is an excellent accompaniment to roasted pork, duck, or turkey.
Author: Martha Stewart
Skin the high-fat snacks at your next party. Instead make these healthy homemade chips.
Author: Martha Stewart
Leaves ofSwiss chard, blancheduntil pliable and vibrant,make wrappers for parcels of a brown-rice filling enriched with ricotta;spoonfuls offresh tomato sauce givethe dish a garlicky nip.
Author: Martha Stewart