At their sweetest in fall and winter, these spuds make a crowd-pleasing side dish. Use the basic version without flavorings to make pie, biscuits, or souffles.
Author: Martha Stewart
Bearnaise sauce must be kept at a constant temperature. Make it no more than 20 minutes before serving; keep warm near stove.
Author: Martha Stewart
Combine sweet corn -- fresh off the cob -- with zucchini, garlic, and basil for a colorful, healthy side dish.
Author: Martha Stewart
A vibrant sauce is the finishing touch on any Thanksgiving plate. This showstopper requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed Turkey with Cider Gravy.
Author: Martha Stewart
This simple turnip side dish goes well with steak, burgers, pork, or chicken.
Author: Martha Stewart
This warm salad is both healthy and flavorful.
Author: Martha Stewart
Roasted red peppers give spinach some much-needed sweetness.
Author: Martha Stewart
Ready-made horseradish can be bought in any supermarket, but when fresh horseradish root is available in early spring, prepare it yourself -- the fresher the root, the sharper the bite.
Author: Martha Stewart
Although Herbes de Provence can be found in most grocery stores, it is easy to prepare your own mixture. The combinations can vary, but thyme and savory are generally used; rosemary is included for lamb...
Author: Martha Stewart
Serve these rich and flavorful carrots with our Salt-Roasted Red Snapper.
Author: Martha Stewart
For a bit of extra flavor, add a pinch or two of chopped fresh herbs, such as dill or parsley, just before serving.
Author: Martha Stewart
Equal parts buttermilk, sour cream, and mayonnaise give this blue cheese dressing its richness. Serve with Jalapeno Poppers.
Author: Martha Stewart
Once cabbage is wilted and tossed with a bit of butter and seasoning, you'll want to make it as a side dish more often.
Author: Martha Stewart
During the holidays, everything you make deserves a little dressing up -- including humble but hearty root vegetables.
Author: Martha Stewart
Mango sauce is a wonderful and healthy alternative to typical waffle condiments like butter and syrup.
Author: Martha Stewart
Forget heavy cream, cheese, or any other of those traditional mashed potato enhancers. Sour cream adds tang, body, and a rich creaminess that cannot be matched.
Author: Martha Stewart
Cooking softens and sweetens these vegetables for a perfect side dish.
Author: Martha Stewart
Curried sweet potatoes and spinach make a dish that is hearty enough to be a meal.
Author: Martha Stewart
Broccolini is delicious when used in place of broccoli or asparagus in recipes. This side dish goes well with broiled fish or roasted or sauteed chicken.
Author: Martha Stewart
Serve this side dish with our Macaroni and Three Cheeses.
Author: Martha Stewart
Use this basic bechamel sauce to make our Rich Chicken and Squash Lasagna, Rich Beef and Eggplant Lasagna, Rich Artichoke and Mushroom Lasagna, or our Rich Spinach and Leek Lasagna.
Author: Martha Stewart
A dab of butter and fresh dill turns plain-old green beans into a dish worthy of Sunday dinner.
Author: Martha Stewart
This side pairs well with broiled fish, fried chicken, and Apricot-Bourbon Glazed Ham.
Author: Martha Stewart
A sprinkling of fresh mint turns a simple side into a superstar.
Author: Martha Stewart
This butter is delicious spread over toast or on top of pancakes, waffles, and French toast.
Author: Martha Stewart
A vibrant sauce is the finishing touch on any Thanksgiving plate. This showstopping compote requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed Turkey with Cider Gravy.
Author: Martha Stewart
This dipping sauce hits so many flavor notes-salty, sweet, sour, umami. It's the perfect accompaniment to termpura vegetables.
Author: Martha Stewart
When sautéed in olive oil, escarole needs little more than a bit of garlic and a touch of salt and pepper to make a satisfying side dish.
Author: Martha Stewart
Apple tones down the tart cranberries and orange zest provides zip to the sauce in this fresh, no-cook cranberry relish.
Author: Martha Stewart
This salsa goes well with grilled or broiled chicken, pork, seafood, or beef.
Author: Martha Stewart
Serve a stovetop green: While the oven is filled with turkey and other fixings, make this bright side on the the range.
Author: Martha Stewart
Having a stash of this make-ahead spiced fruit topping in the fridge is like money in the bank. Use it to gussy up your favorite ice cream.
Author: Martha Stewart
Use this recipe to make our Meringue Cupcakes with Stewed Rhubarb and Raspberries.
Author: Martha Stewart
Par-boiling and sauteing kale makes it tender and delicious.
Author: Martha Stewart
Cooking carrots in a bit of water, butter, and sugar brings out their delicate flavor and coats them with a thin glaze. Instead of baby carrots, you can substitute medium carrots, cut into thin slices....
Author: Martha Stewart
Roasting the radicchio mellows its slightly bitter flavor; balsamic vinegar adds a touch of sweetness. You can use either of the popular varieties of radicchio-round Verona or slender Treviso-in this recipe,...
Author: Martha Stewart
Even assertive ingredients like puckery-tart cranberries can be tempered by pineapple and honey.
Author: Martha Stewart
Creamed Swiss chard is a simple variation on classic creamed spinach. Don't forget the nutmeg: a dash of the stuff adds a dimension of flavor to the creamy sauce that pulls this entire dish together.
Author: Martha Stewart
The beauty of this tasty salad is in its simplicity.
Author: Martha Stewart
These cilantro-laced sweet carrots are good with roast chicken or pork, or braised beef.
Author: Martha Stewart
This easy homemade cranberry relish beats the canned version any day.
Author: Martha Stewart
Serve these tomatoes with our Shrimp and Andouille with Grits.
Author: Martha Stewart
The longer those cook, the sweeter and more caramelized they will become. A little balsamic vinegar is a nice touch to add.
Author: Martha Stewart
This simple, flavorful vinaigrette is an ideal dressing for any green salad, including our version with crumbled eggs.
Author: Martha Stewart
This pizza stars 3 cheeses melted on a crisp crust. Top with peppery arugula for a better-than-delivery dinner.
Author: Martha Stewart