Make one batch with white balsamic vinegar for the beet-and-onion salad, and another with lemon juice for the beans and artichokes.
Author: Martha Stewart
Grated Manchego makes a tasty topping for this roasted broccoli dish.
Author: Martha Stewart
This verdant puree can be tossed with pasta or drizzled over boiled potatoes just like pesto.
Author: Martha Stewart
This dish adds tropical flavor to a nutrient-rich sweet potato by topping it with cilantro, coconut flakes, and pomegranate seeds.
Author: Martha Stewart
This pineapple salsa can be a side dish or a topping to go with our Curried Shrimp.
Author: Martha Stewart
To make simple syrup with kirsch for the Haunted Black Forest Layer Cake, stir in 1/3 cup kirsh after boiling syrup.
Author: Martha Stewart
Make this tangy mustard vinaigrette for our Chicken Salad.
Author: Martha Stewart
The delicate flavor of honeydew melon is heightened with tarragon and sweet sparkling wine.
Author: Martha Stewart
Author: Jamie Oliver
This verdant side pairs well with shrimp, and Greek-Style Turkey Meatloaf.
Author: Martha Stewart
Go beyond the usual salads, stir-fries, and smoothies and try this supercharged leafy green blended into a dip.
Author: Martha Stewart
This simple side dish goes well with roasted chicken or fish.
Author: Martha Stewart
Serve this homemade mayonnaise with classic Belgian-style Pommes Frites. A food processor helps make homemade mayonnaise quickly, but a whisk works just as well.
Author: Martha Stewart
Use this Sherry Vinaigrette in Pam Anderson's Grain and Legume Salad recipe from "Cook Without a Book: Meatless Meals."
Author: Martha Stewart
The nuttiness of walnut-parsley pesto brings out the natural sweetness of grilled summer squash in this dish that pairs well with pork chops, mussels, or flank steak.
Author: Martha Stewart
Here's a fabulous fall side dish that pairs particularly well with poultry or fish. A touch of vanilla and maple syrup turn an ordinary side into a decidedly elegant, and child-friendly, dish.
Author: Martha Stewart
Like its close cousins broccoli and kale, cauilflower boasts plenty of antioxidant and heart-healthy properties. Try this basic recipe, which brings out its natural sweetness.
Author: Martha Stewart
This lively compound butter is a perfect way to add a bit of brightness to grilled fish.
Author: Martha Stewart
This spiced side is always a favorite with fried chicken, grilled sausage, or burgers.
Author: Martha Stewart
Roasted Acorn Squash with Harissa Glaze makes for a delicious side dish.
Author: Martha Stewart
Use this dough to make the ravioli for our Butternut Squash Ravioli with Fried Sage Leaves.
Author: Martha Stewart
This is an easy to prepare, tasty accompaniment to Crispy Breaded Pork Cutlets.
Author: Martha Stewart
This sweet and tangy salad recipe is from Amy Faulstich, of Seattle.
Author: Martha Stewart
Use this recipe to make our Hot Buttered Rum with Ginger and Cinnamon.
Author: Martha Stewart
The wait's over! Seasonal green veggies glisten now in bins at farmstands and supermarkets, so stake your claim. Sides with snap peas, green beans, spinach, and zukes are rich in vitamins, nutrients, and--most...
Author: Martha Stewart
A classic mash gets the Cinderella treatment when it's bolstered by the luxurious addition of walnut oil.
Author: Martha Stewart
Author: Jamie Oliver
Next time you reach for chips or crackers, make a batch of these veggie crisps -- they're delicious and so healthy.
Author: Martha Stewart
This plant-based powerbowl is an excellent source of calcium thanks to the additions of tofu and broccoli. A handful of chopped cilantro and lime-pickled chile peppers lend zip and brightness to the creamy...
Author: Lauryn Tyrell
Seasoned salt adds flavor and texture without the high sodium content of salt alone. Add this to your favorite soup or salad for an extra kick.
Author: Martha Stewart
When spices are applied as a rub, their flavors permeate the meat during cooking with an intensity that sauces can't match. Dredge raw meat in the barbecue rub one to three days before grilling.
Author: Martha Stewart
Blueberries are also delicious in this compote that serves as the base of our Ricotta Fritters.
Author: Martha Stewart
Serve a platter of these grassy, sweet, and garlicky crisp-tender stems of sprouting broccoli or broccolini at your next gathering, your guests will go love this humble vegetable side dish.
Author: Martha Stewart
Watermelon is just so refreshing in summer, and the crisp radishes, fresh mint and chilli hum from the dressing make this incredible. It really reminds me of the food in Los Angeles.
Author: Jamie Oliver
Use this dressing for Steamed Broccoli and Squash with Tahini Sauce (or any greens). It is also delicious simply drizzled over cooked salmon, tofu, or chicken breast.
Author: Martha Stewart
This basic curry powder used to flavor Indian-Spiced Halibut with Yogurt, Red Lentil and Squash Curry Soup, and Yellow Curry Chicken.
Author: Martha Stewart
You can serve this quick saute tossed with pasta or as-is for a bold and veggie-packed side dish.
Author: Martha Stewart
Throw on a pack of these carrots for a quick and easy side dish.
Author: Martha Stewart
These after-school apple snacks will put you in the top-parent category.
Author: Martha Stewart
Use this South American marinade to spice up chicken, steak, or veggies, or try our Grilled Shrimp with Chimichurri.
Author: Martha Stewart
A single serving of this tasty snack offers up both fiber and healthy fat.
Author: Martha Stewart
Rich and sweet when seared in a cast-iron skillet, these mild chile peppers are good with grilled pork loin or lamb chops.
Author: Martha Stewart
Slicing carrots with a vegetable peeler transforms them into pasta-like ribbons. Cook them with peas and a pat of butter for unexpectedly luscious results.
Author: Martha Stewart
This vinaigrette works well drizzled over Andrea's Spicy BLT Soup.
Author: Martha Stewart
This recipe for sweet and tangy sauteed bell peppers is good with pork chops or broiled salmon.
Author: Martha Stewart
For great results, finish cooking pasta in the sauce, adding a little pasta water.
Author: Martha Stewart
These roasted peppers are pair well with goat cheese, new potatoes, and our Tomato Salsa.
Author: Martha Stewart
A nice break from nuts, edamame give this unconventional trail mix a satisfying crunch.
Author: Martha Stewart