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 is a perfect dipping sauce for our Steamed Artichokes. It also makes a wonderful spread for sandwiches.
Author: Martha Stewart
This dressing goes with Chicken Salad with Avocado Dressing, but it would also be delicious on a green salad, in a wrap, or as a sauce for fish, skirt steak, or vegetables.
Author: Martha Stewart
Try sweetening turnips and parsnips with an easy molasses syrup glaze.
Author: Martha Stewart
This filling vegetarian dish gets Asian flavor from rice vinegar, soy sauce, and ginger.
Author: Martha Stewart
Butter and cream usually mean mashed potatoes are off-limits for vegans, but this variation gets its silky texture from white beans instead. Adding the legumes also doubles the amount of protein compared...
Author: Martha Stewart
Serve A-list snacks, and your next movie night (or game day) will win rave reviews. This recipe offers two deliciously different takes on popcorn: classic butter and a maple-cayenne kettle corn variation....
Author: Riley Wofford
This spice rub full of fragrant spices and bright citrus zest is perfect for shrimp, salmon, tuna, pork, or chicken.
Author: Martha Stewart
Garlic cloves add pungent complexity to creamy mashed potatoes.
Author: Martha Stewart
This side dish goes well with roasted chicken or grilled meats.
Author: Martha Stewart
Use this cucumber-peanut dipping sauce with our Cucumber Summer Rolls, which are made of thinly sliced cucumbers wrapped around shrimp, rice vermicelli, and Thai basil leaves.
Author: Martha Stewart
This citrus-based sauce adds low-sodium flavor to salads, chicken, or seafood.
Author: Martha Stewart
This sauce is the perfect accompaniment to grilled fish, chicken, or meat.
Author: Martha Stewart
Author: Martha Stewart
When apple and orange slices get old, toss together a bowl of this exotic fruit combo.
Author: Martha Stewart
Make this for our Roasted-Vegetable Salad.
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
Serve this sweet-sour sauce with chicken, pork loin, or Brandied Ham.
Author: Martha Stewart
Steamed leeks are dressed with honey-mustard vinaigrette and served warm.
Author: Martha Stewart
This spicy, sweet marinade goes well with our Red Onion, Pork, and Pineapple with Sriracha-Pineapple Marinade kebabs.
Author: Martha Stewart
Serve this chutney with grilled goodies, such as pork, chicken, fish, or shrimp, or as a condiment for tacos.
Author: Martha Stewart
Simmer these little nuggets with garlic in a low-sodium chicken broth.
Author: Martha Stewart
Grilling vegetables in foil packets seals in moisture for tasty, tender sides hot off the barbecue -- and you won't have to wash a single dish.
Author: Martha Stewart
A little chile, a little garlic, and you've got a nice side of spinach for your dinner of broiled fish, baked chicken, or sauteed shrimp.
Author: Martha Stewart
A special thanks to whoever invented the food processor, which lets us whip up this tasty pesto in 5 minutes flat.
Author: Martha Stewart
Make this gravy using the turkey drippings from our Roast Turkey with Rosemary and Lemon.
Author: Martha Stewart
Spice up the sweet, fibrous flesh of a roasted pumpkin by adding fresh sage leaves and olive oil.
Author: Martha Stewart
When you need a quick, easy supper or lunch turn to this recipe that needs just a handful of ingredients and comes together fast. It's a nutritional layup, too: dark leafy greens like the Swiss chard possess...
Author: Shira Bocar
Balsamic vinegar and brown sugar make a sweet-tart dressing for the berries.
Author: Martha Stewart
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
Give sweet, roasted pumpkin an extra kick of flavor with fennel and cumin seeds, red-pepper flakes, and maple syrup.
Author: Martha Stewart
This Greek sauce is traditionally made with pureed potatoes; our lighter version leaves them out.
Author: Martha Stewart
Use this goat-cheese spread, which is mixed with parsley and chives, to top our Peperonata Sandwiches.
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
This tart citrus aioli, made with fresh lemon juice, egg, salt, canola oil, and extra-virgin olive oil, complements the delicate flavor of shrimp.
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
Author: Jamie Oliver
This side pairs well with spicy sausages or pork chops.
Author: Martha Stewart
Braising and putting enough garlic on broccoli rabe makes for a tasty side dish for Italian meals.
Author: Martha Stewart
This lighter take on traditional tartar sauce is a natural sauce option for Salmon Burgers.
Author: Martha Stewart
Temper the bitterness of these radish greens by roasting them and the radishes.
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 puree goes well with our Sugar-Baked Ham or other holiday dinners.
Author: Martha Stewart
This recipe is from " Martha Stewart's Dinner at Home" cookbook.
Author: Martha Stewart
We tossed this tangy dressing with chilled romaine lettuce and thinly sliced red onions for a simple yet satisfying side.
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
Author: Jamie Oliver
This super speedy supper is a great way to transform hardy winter greens into a deliciously silky pasta sauce. So simple, but, boy, is it good.
Author: Jamie Oliver