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Easy Prune Plum Jam

With a slight tang and less juice than other plums, they're great fresh or cooked down, the heat concentrating their flavor. Try these simple, fast recipes to give summer a sweet send-off.

Author: Martha Stewart

Roasted Potatoes with Oregano and Lemon

Roasting fingerling potatoes with fresh oregano creates an easy and flavorful side dish. A squeeze of lemon juice before serving lends Mediterranean brightness.

Author: Martha Stewart

Roasted Turnips with Parmesan

Serve these turnip oven fries with roasted chicken, burgers, or mussels.

Author: Martha Stewart

Curried Chickpeas

Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.

Author: Martha Stewart

Yogurt Mint Sauce

Serve this sauce with our Lamb Kofta.

Author: Martha Stewart

Roasted Zucchini, Onion, and Peppers

Serve this delicious side with our Honey-Glazed Chicken.

Author: Martha Stewart

Green Vegetable Medley

Add any spring vegetables to this dish, but make sure to choose fresh and tender ones that will cook in a flash.

Author: Martha Stewart

Easy Potatoes with Parsley

Serve these easdy potatoes with Parsley alongside our Beef Bourguignon.

Author: Martha Stewart

Cranberry Applesauce

Fresh cranberries bring a pleasing tartness and beautiful ruby color to basic applesauce.

Author: Martha Stewart

Creamy Tarragon Vinaigrette

Use this dressing when making our Fingerling Potato Salad with Sugar Snap Peas.

Author: Martha Stewart

Creamed Corn with Parmesan

Sweet corn is enveloped in a creamy Parmesan sauce.

Author: Martha Stewart

Hot Pepper Jelly

Pepper jelly makes a spicy-sweet match for soft cheeses, such as goat or Camembert (or even cream cheese) -- especially when served atop crackers or crostini. You can also use the jelly as a glaze for...

Author: Martha Stewart

Roasted Mixed Vegetables

This vegetarian dish is satisfyingly warm and nourishing on a winter's day.

Author: Martha Stewart

Citrus Sauce

This is the perfect sauce for our grilled salmon with citrus sauce.

Author: Martha Stewart

Creamy Orange Vinaigrette

Use this recipe when making our Orange and Jicama Salad.

Author: Martha Stewart

Oven Roasted Asparagus and Leeks

This oven-roasted asparagus and leek recipe is simply delicious. If thick asparagus is unavailable, use thin spears, and adjust the cooking time; thin asparagus will cook faster.

Author: Martha Stewart

Spicy Pecans

These pecans are great to nibble on along with some eggnog.

Author: Martha Stewart

Peas and Pearl Onions

A handful of fresh mint brightens peas and pearl onions, making this dish an ideal side for a rich meal.

Author: Martha Stewart

Braised Celery

Celery finds its way into all kinds of dishes, but we rarely appreciate the stalks on their own. Get to know this vegetable anew by braising it with thyme in this easy, five-ingredient dish.

Author: Martha Stewart

Boiled Potatoes and Green Beans

This simple side dish is just what you need when serving a rich main course.

Author: Martha Stewart

Slow Roasted Tomatoes

Slow roasting concentrates the flavor of the tomatoes and intensifies the sweetness.

Author: Martha Stewart

Lemon Garlic Vinaigrette

Use this recipe when making our Green Bean, Shell Bean, and Sweet Onion Fattoush.

Author: Martha Stewart

Quick Pickled Corn

Red Thai chile peppers give pickled corn a kick. Simply slice raw corn into thick coins, let it soak in the pickling liquid for 24 hours, and serve it straight from the jar.

Author: Martha Stewart

Red Wine Sauce

Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.

Author: Martha Stewart

Homemade Marinara Sauce

The secret to memorable marinara sauce is good-quality tomatoes and lots of fresh garlic. Spread this atop some pasta for a quick and easy weeknight dinner.

Author: Martha Stewart

Roasted Winter Vegetables

Hearty yet still light, this recipe is the perfect side for roasted meats. And bonus: leftovers become a quick soup in the blender with a touch of stock.

Author: Martha Stewart

Quick Chickpea Curry

This fiber-rich, meatless, and low-sodium meal is delicious with rice or warm whole-wheat pitas.

Author: Martha Stewart

Balsamic Glazed Onions

These roasted browned onions get an added kick from the balsamic vinegar.

Author: Martha Stewart

Baked Fennel with Parmesan and Thyme

Serve this savory side dish inspired by France's Provence region with baked eggs or roasted chicken, pork, or fish.

Author: Martha Stewart

Onion Jam

This jam makes a delicious condiment for any meat, and is the stuffing for our Chicken Breasts Filled With Onion Jam.

Author: Martha Stewart

Herb Roasted Pecans

With fresh thyme, rosemary, black pepper, and a touch of sugar, these herb-roasted pecans strike that perfect sweet-and-salty balance. They make a great addition to a spread of snacks for a pool party...

Author: Martha Stewart

Honeyed Walnuts

Use these to top our Warm Vanilla Cider.

Author: Martha Stewart

Maple Glazed Cornish Game Hens with Carrots

Maple syrup is an easy, delicious glaze for this quick-cooking bird. Instead of hens, you can substitute a whole chicken; just cook it a bit longer.

Author: Martha Stewart

Steamed Asparagus

This member of the lily family has been cultivated for more than 2,000 years. Asparagus is at its peak from February through June and is a good source of fiber, folic acid, and potassium.

Author: Martha Stewart

Brandied Pears

The pears need about a month to absorb the brandy. Make a few jars before Thanksgiving to give for Christmas.

Author: Martha Stewart

Buttermilk Mashed Potatoes

This creamy dish gets tangy flavor from the buttermilk.

Author: Martha Stewart

Roasted Herbed Potatoes

With a few simple seasonings, these potatoes are a delicious option when served with dinner or breakfast.

Author: Martha Stewart

Balsamic Fig Sauce

This sauce is the perfect accompaniment to Chicken Paillards with Prosciutto and Figs.

Author: Martha Stewart

Freezer Dill Pickles

Got a bumper crop of cucumbers? Make a batch of these easy pickles and stash them in the freezer -- you're going to love having the tangy treats in your back pocket in the months to come.

Author: Martha Stewart

Roasted Onion and Cherry Tomato Compote

Drizzle these vegetables with our Serrano Vinaigrette before serving.

Author: Martha Stewart

Sweet Potatoes with Caramelized Apples

In this decadent Thanksgiving dish, pureed sweet potatoes are topped with caramelized apples and laced with Calvados.

Author: Martha Stewart

Sauteed Spinach with Toasted Pine Nuts

Sautéed spinach gets unexpected earthiness and crunch from toasted pine nuts.

Author: Martha Stewart

Plum Jam

The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can lift the skins out of the cooked jam with a fork.

Author: Martha Stewart

Herb Infused Olive Oil

For Passover dinner, add a little zest to matzo with olive oil infused with herbs like rosemary and thyme. Though you can use store-bought flavored oil, we suggest creating your own version with your favorite...

Author: Martha Stewart

Shredded Sauteed Cabbage

The vegetable retains some texture and has none of that sulfury taste and mushiness of cabbage that has been improperly cooked. This also makes a great breakfast when served with fried eggs on top.

Author: Martha Stewart

Potato and Carrot Mash

This recipe is part of the Mad Hungry: TV Dinners menu. See the article for freezing instructions.

Author: Martha Stewart

Basic Roasted Beets

Beet roots can be cooked in a variety of ways (or even eaten raw), but roasting best brings out their natural sweetness.

Author: Martha Stewart

Carrots with Thyme

These flavorful carrots go well with roasted chicken, pork, or fish.

Author: Martha Stewart

Cranberry Cherry Mold

This luminous gelled ring alludes to the canned cranberries of midcentury holiday tables. We've amplified the flavor with cherries.

Author: Martha Stewart

Maple Glazed Parsnips And Sweet Potatoes

Parsnips adds variety and fragrance to sweet potatoes.

Author: Martha Stewart