This bright, crunchy salad is a fresh and speedy way to follow the southern tradition of eating black-eyed peas on New Year's Day for good luck.
Author: Martha Stewart
Serve this simple side of sauteed radicchio with grilled steak, chicken, or Italian sausages.
Author: Martha Stewart
Steaming asparagus plays up its delicate grassy flavor.
Author: Martha Stewart
Use this tangy recipe with chicken fish, or other seafood.
Author: Martha Stewart
Some days call for a meal that soothes as much as it satisfies, and that's when this 20-minute mac-and-cheese swoops in. Pasta and broccoli are cooked in the same pot, then drained and stirred together...
Author: Greg Lofts
Some of the best dinners can come from a choose-your-own-adventure-like foray into your fridge to see what leftover vegetable you can make something out of. Here, vegetable fried rice uses zucchini or...
Author: Sarah Carey
Fluffy whipped cream takes on a savory note when the two mustards used on the roast are folded in.
Author: Martha Stewart
Spinach takes center stage here: it serves as the base for the super-green pesto, along with basil and peas, and leaves are crisped in the oven for the topping. Coins of roasted Italian turkey sausage...
Author: Martha Stewart
Make this to serve our Roasted Turkey with Garlic-Herb Butter.
Author: Martha Stewart
This recipe for a nutty flavored cheese dip comes from Linda Devine, of White Plains, New York.
Author: Martha Stewart
Balsamic vinegar takes on a sweetness that makes it the perfect glaze for red onion slices.
Author: Martha Stewart
Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This version is made with roasted red pepper and fresh garlic.
Author: Martha Stewart
Tuscan kale, also known as cavolo nero, dinosaur kale, and lacinato kale, is sweeter and more tender than regular kale, which can be used instead but may require more cooking time.
Author: Martha Stewart
Roasted cauliflower shares a plate with olives and stuffed peppers for a tasty appetizer that's simple to make.
Author: Martha Stewart
Our light, summery take on classic eggplant parmesan skips the breading and relies on the grill to do all the cooking. Flame-kissed tomatoes and shallots are turned into a quick sauce, then spooned over...
Author: Martha Stewart
Homemade mayonnaise, bright with the flavors of basil and lime, is an easy-to-make, refreshing dip. Use this as a dip for our Fried Green Tomato Wedges.
Author: Martha Stewart
For a romantic Valentine's Day dinner or a cozy date night in, serve a pot of this rich, gooey mix of Gruyere and fontina. It's the perfect partner for all kinds of dippers: roasted potatoes, bread cubes...
Author: Martha Stewart
Instead of crudite, set out a plateful of these tasty spears with healthy dip.
Author: Martha Stewart
For great results, finish cooking pasta in the sauce, adding a little pasta water.
Author: Martha Stewart
A classic French sauce starring hard-boiled eggs, gribiche gets its briny kick from cornichons and capers. It's great over steamed new potatoes or poached leeks or asparagus, and on bagels with lox.
Author: Martha Stewart
If you like spicy-sweet, this cayenne-specked pineapple is for you.
Author: Martha Stewart
This is a flavorful side dish that goes well with roasted chicken, seared steak, or fish.
Author: Martha Stewart
One smooth, tangy base can be transformed into 6 different dressings. Use our mix-in ideas to create your favorite salad topper.
Author: Martha Stewart
Serve this vinaigrette with Steamed Broccoli for a quick, healthy side dish.
Author: Martha Stewart
Serve these zucchini boats with garlic-marinated chicken or spicy sausage for an Italian-inspired meal.
Author: Martha Stewart
No white potatoes here! Just sweet potatoes and cauliflower mashed until silky and amped up with milk, butter, and a touch of nutmeg and cayenne.
Author: Martha Stewart
Dried peaches add a nice twist to traditional cranberry sauce.
Author: Martha Stewart
Dress up succulent roasted beets with a simple mint-yogurt sauce. A hint of ground cumin brings out the vegetable's earthiness.
Author: Martha Stewart
This is a hearty side dish to serve with any kind of beef, pork, fish, or roast chicken.
Author: Martha Stewart
Spread this smoky Southwestern-style chipotle mayonnaise on a whole-wheat bun when making our Turkey-Pork Burgers.
Author: Martha Stewart
Just the thing for using up leftover red wine! Simmer with sugar and cinnamon until the liquid reduces into a fragrant, syrupy sauce, then serve with pound cake, fresh berries, and whipped cream. It's...
Author: Martha Stewart
The Instant Pot or pressure cooker makes quick work of dried beans. The best part? No presoaking required. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter). Use...
Author: Martha Stewart
This is a tangy dressing that works well on on our Curly Endive salad.
Author: Martha Stewart
Use this recipe for macerated strawberries to finish off our Almond Biscuits with Sweetened Ricotta. The strawberries are also delicious served over ice cream or yogurt.
Author: Martha Stewart
This green bean side dish will please kids of any age.
Author: Martha Stewart
Nothing brings out the flavor of corn on the cob like grilling it. Build even more heat with a simpled seasoned butter made from salt, black pepper, paprika, and cayenne pepper.
Author: Martha Stewart
Lightly steamed broccoli retains more nutrients than boiled. Serve it with a simple vinaigrette for a quick, healthy side dish.
Author: Martha Stewart
Herbed butter can be made ahead of time and used on other vegetables, fish, or chicken.
Author: Martha Stewart
Any small round white or red potato, or any of the fingerling varieties, works well for this dish. If you use large potatoes, cut them into bite-size pieces.
Author: Martha Stewart
This is a fast and flavorful healthy side dish for tonight's supper.
Author: Martha Stewart
With bold flavors, this cumin and citrus vinaigrette packs a ton of flavor and is perfect for our Jicama and Orange Salad.
Author: Martha Stewart
The red grapes' sweetness brings out the nutty notes in the sprouts. Walnuts can be swapped for almonds or pecans.
Author: Martha Stewart
In this recipe, cauliflower's mild but distinct flavor is enhanced with a sauce comprising brown butter and roasted hazelnuts. Be sure to monitor the butter carefully: You'll want it to brown, but not...
Author: Martha Stewart
This applesauce is delicious served with our Potato Latkes.
Author: Martha Stewart
Choose spears that are smooth and vibrant, with trim, tight tips.
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
Use this cranberry simple syrup to create cranberry cocktails to serve at any holiday gathering.
Author: Martha Stewart