This side dish has all the flavors of traditional Indian cooking.
Author: Martha Stewart
To make faces, use lettuce, olives, peas, bell pepper, cherry tomatoes, pickles, celery, and grated carrot for facial features in this open "face" egg salad sandwich.
Author: Martha Stewart
This novel take on succotash brings together fresh beans, corn, sugar snap peas, and tomatoes with an avocado dressing.
Author: Martha Stewart
For genuine BBQ flavor, couple this spicy tofu with crunchy slaw and serve as a sandwich or wrapped in a large leaf of lettuce with sliced tomato and red onion.
Author: Martha Stewart
A flavorful-yet-simple vinaigrette acts as both a marinade and a dressing for grilled leeks in this easy, healthy side dish.
Author: Martha Stewart
This recipe has become a favorite in our test kitchen, especially among those of us who were unfamiliar with (or unaware of the many ways of preparing) tofu.
Author: Martha Stewart
Pitas can be more than just pockets! Let the flatbread shine with this quick and unconventional meatless recipe.
Author: Martha Stewart
The brussels sprouts should be thoroughly dry before frying. Any water clinging to the sprouts will cause the oil to splatter. The oil takes time to come up to temperature, so get that heating on the stove...
Author: Martha Stewart
Cream cheese gives these mashed potatoes a deliciously mild tanginess.
Author: Martha Stewart
The ingredients in this vegetarian burger require no precooking. Simply combine them in a food processor and cook.
Author: Martha Stewart
Using our rich Basic Beef Stock as its base, this stew is satisfying and quick to make. Serve over egg noodles or rice.
Author: Martha Stewart
This wild mushroom dish has a champagne-vinaigrette pan sauce that can also be drizzled over our Salt-Baked Chicken Breast Stuffed With Asparagus.
Author: Martha Stewart
Ripe avocado is pureed with Greek yogurt, scallions, and lime juice in this verdant sauce. It's just the thing to tie all the flavors together in a Burrito Bowl.
Author: Martha Stewart
Made with toasted brioche and sliced eggs, these are a hearty take on delicate tea sandwiches.
Author: Martha Stewart
This deconstructed take on a steakhouse-style wedge salad is lighter than its original inspiration; a vinaigrette replaces the creamy dressing but makes up for any leanness with creamy bursts of crumbled...
Author: Martha Stewart
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
A copper gratin dish or cast-iron skillet is ideal for roasting potatoes, but a rimmed baking sheet works equally well. To ensure that the potatoes cook evenly, slice larger ones in half lengthwise and...
Author: Martha Stewart
New potatoes grilled in a foil pouch equal an easy summer side with no clean-up required.
Author: Martha Stewart
One of the golden rules of sandwich making is to use contrasting flavors and textures. Consider the classic California vegetable sandwich, which wouldn't be the same without crunchy sprouts, creamy avocado,...
Author: Martha Stewart
Serve this colorful vegetable side dish with our Herb-Crsuted Leg of Lamb.
Author: Martha Stewart
You don't have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour.
Author: Martha Stewart
Pizza from scratch need not be solely a weekend pursuit. Start the dough in the morning, and let it slowly rise in the fridge over the course of the day. Our no-sauce version brings out the earthiness...
Author: Martha Stewart
A mix of red and sweet potatoes grilled with a coating of rosemary-infused oil makes a crisp yet tender side dish.
Author: Martha Stewart
The pairing of tangy herbed goat cheese and grilled zucchini makes for a delicious sandwich filling.
Author: Martha Stewart
Use this Green Goddess dressing on our Southwestern Cobb Salad. Let dressing sit overnight to meld flavors.
Author: Martha Stewart
The flavor of the meaty portobello is enhanced with the garlicky kale.
Author: Martha Stewart
It takes just 30 minutes to make and keeps for at least one month. Brush this sauce on our Pork Ribs or whatever else you may be barbecuing.
Author: Martha Stewart
You'll need a gorgeous ripe heirloom tomato for this summery open-faced sandwich. Cut a thick slice of it crosswise to reveal its trippy, tie-dye colors, and sprinkle on salt and pepper. Next comes our...
Author: Greg Lofts
We served this dressing with cold Boiled Lobster Tails. Try it with shrimp or on a green salad.
Author: Martha Stewart
Roasting intensifies the flavors and colors of this composed salad, made with fingerling potatoes, delicata squash, baby beets, brussels sprouts, carrots, leeks, and celery root. A warm garlic dressing...
Author: Martha Stewart
Try this autumn minestrone soup recipe any night for a warm treat.
Author: Martha Stewart
These sandwiches are perhaps the best excuse for making extra meatloaf. Ketchup can be used in place of the tomato jam.
Author: Martha Stewart
You don't have to wait until Thanksgiving to enjoy sweet potatoes-try them in a salad, as a side dish, or for dessert.
Author: Martha Stewart
These crisp mini-pizzas are layered with grilled tomatoes and Fontina cheese.
Author: Martha Stewart
Ears of corn, cut into small pieces, make a perfect summer side dish. Plan on one whole ear per person.
Author: Martha Stewart
Blue cheese is an ideal partner for crisp Boston lettuce, romaine hearts, or hearty endive spears. Thick and creamy, this dressing can be made with crumbly blue cheeses ranging from mild Danish blue to...
Author: Martha Stewart
This refreshing summertime fruit salad is made with plums, peaches, watermelon, raspberries, and mint.
Author: Martha Stewart
An open-faced sandwich of tomatoes, cheese, and homey bread.
Author: Martha Stewart
Professional pizza makers always stretch the dough with their hands; if you find the task too daunting, use a rolling pin.
Author: Martha Stewart
Vegetables, which vary widely in their protein content, are valuable for bringing fiber to protein centered meals. Turkey sausage is combined with sweet, vitamin C-rich Cubanelle peppers.
Author: Martha Stewart
This ratatouille is a great make-ahead option for summer entertaining, as the flavor benefits from some time to develop. It can be refrigerated in an airtight container for up to three days. It's delicious...
Author: Martha Stewart
Corn on the cob is a classic, beloved side dish for a reason. It pairs perfectly with anything from fresh crab to tacos.
Author: Martha Stewart
This recipe for a delicious Beer Drinkers' Perfect Pizza comes courtesy of Santo Bruno.
Author: Martha Stewart
Layers of bread hold this multilevel vegetable sandwich together. To transport: Place it on a round board or flat plate, and wrap tightly in plastic. Unwrap and slice just before serving.
Author: Martha Stewart
Beans and avocado give this sandwich a creamy, satisfying texture -- no meat or mayo required.
Author: Martha Stewart
These Mediterranean-inspired veggie burgers pack in the flavor without adding on the pounds. This recipe was adapted from the March 2005 issue of Everyday Food magazine.
Author: Martha Stewart
Whip up a batch of this flavor-packed, low-fat spread and use it on sandwiches, salads, or even pasta.
Author: Martha Stewart
This recipe was brought to us by chef and restaurateur Pino Luongo.
Author: Martha Stewart
Cook a batch of these savory mushrooms on the weekend and add them to pasta or use as a side dish on busy weeknights.
Author: Martha Stewart
Eli Zabar, owner of The Vinegar Factory in New York City, believes that with only a few fresh ingredients, you can achieve a full-flavored sandwich. This is one of Eli's favorite recipes.
Author: Martha Stewart