Use this cranberry simple syrup to create cranberry cocktails to serve at any holiday gathering.
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
Slowly caramelized fennel and onion make a simple pizza topper (try the on our Fontina, Fennel, and Onion Pizza) or a condiment on their own.
Author: Martha Stewart
Substitute this low-calorie, low-fat puree for mashed potatoes or use it as a building block for a variety of meals, such as Cauliflower Risotto.
Author: Martha Stewart
Jazz up a store-bought Chinese condiment with vinegar and chili sauce to create a tart and spicy sauce fit for dipping. (Try it with our Summer Rolls.)
Author: Martha Stewart
On their own, green beans might be a tad ho-hum. But toss them with Lemon Vinaigrette, and you've got a stellar side to sample.
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
The simple addition of sesame seeds gives this asparagus side dish a whole new flavor profile.
Author: Martha Stewart
The hazelnuts add both flavor and crunch to this classic side dish.
Author: Martha Stewart
This is a fast and flavorful healthy side dish for tonight's supper.
Author: Martha Stewart
This warmly spiced dish is quick and satisfying. Who knew vibrant flavor could be such a cinch? Try adding cubed extra-firm tofu or chicken breast along with the vegetables if you like.
Author: Martha Stewart
Two kinds of mustard mixed with sugar make a sweet, tangy contrast to cool, salty gravlax.
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
This healthier sauce is the perfect accompaniment to dishes like steamed artichokes or as a crudite dip.
Author: Martha Stewart
Pitas can be more than just pockets! Use the flatbread to create seasoned breadcrumbs for this easy vegetable side.
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
Ancho chile powder and coffee combine for a spectacularly flavorful rub ideal for steak, pork, or chicken.
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
Tangy Dijon-mustard vinaigrette is the perfect complement to the mellow flavor of leeks.
Author: Martha Stewart
One-pan dishes like this are great, because they deliver a big flavour punch with minimal washing up. This five-ingredient wonder is all about beautifully fragrant, fluffy rice, perfectly steamed fish...
Author: Jamie Oliver
There'r no more spring-like dish than fresh asparagus paired with warm goat cheese.
Author: Martha Stewart
Parsley and mint work in tandem in this unexpected take on pesto to add brightness to any dish.
Author: Martha Stewart
In this simple side dish for Thanksgiving, adding fresh dill, lemon and butter to brussels sprouts adds extra layers of delicious flavor.
Author: Martha Stewart
Simmer these vegetables in a vinegar solution for 10 minutes. Nibble these pickled vegetables before a meal or put them into a taco.
Author: Martha Stewart
It's always helpful to add dishes to your Thanksgiving menu that don't need to be cooked in the oven; these brussels sprouts are savory and bright, which offsets the richness of other dishes.
Author: Martha Stewart
To separate brussels sprout leaves, cut the stem from each sprout and ease apart the layers.
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
These crisp sugar snap peas offsetthe richness of our Seared Salmon with Creamy Leek Sauce.
Author: Martha Stewart
You can mix this puree into pastas, soups, and use it make garlic bread.
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
Cooking vegetables in parchment is a great way to highlight their flavor -- and so easy.
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
Tartar sauce made at home stands far apart from the jarred kind. This herbed version is perfect for dunking fried shrimp -- and more.
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
This makes a rich sauce for our simple Grilled Asparagus.
Author: Martha Stewart
Delicious, satisfying, and under 400 calories -- this dinner has it all.
Author: Martha Stewart
Don't toss broccoli stalks! If you peel and thinly slice them, you can cook them the way you do florets.
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
These bite-size dumplings are called spaetzle and originated in Germany.
Author: Martha Stewart
Serve this so-flavorful side with roast chicken or fish.
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 is a delicious accompaniment to our Rib Roast with Rosemary-Garlic Potatoes.
Author: Martha Stewart
This is decadent French-toast sandwich makes a sweet breakfast.
Author: Martha Stewart
These flavorful greens go well with roasted pork, dark-meat chicken, or seared steak.
Author: Martha Stewart