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Bearnaise Sauce

Hollandaise variations include bearnaise sauce, which is flavored with a reduction of shallots, white wine, vinegar, and tarragon.

Author: Martha Stewart

Sesame Soy Vinaigrette

For a gluten-free version of this vinaigrette, use tamari instead of soy sauce or look for bottles specifically labeled gluten-free.

Author: Martha Stewart

Spicy Mango Chutney

Our classic mango chutney has all the wonderful tropical ingredients you'd expect -- fruit, hot pepper, ginger, lime, and spices.

Author: Martha Stewart

Spicy Sweet Potatoes with Lime

Sweet potatoes are more versatile than you might gather from the holiday-only treatment many people give them. Looking for an unexpected twist? Try lime with these spicy sweet potatoes.

Author: Martha Stewart

Moroccan Preserved Lemons

Lemons pickled in salt and lemon juice will keep for up to a year. Dice or julienne the rind, and add to salads, pastas, and condiments.

Author: Martha Stewart

Provencal Vegetable Tian

Make the summer season last a little longer with a languorous Provencal meal and an uncomplicated menu full of bright flavors.

Author: Martha Stewart

Green Beans with Caramelized Shallots

Brighten up a cold-weather dinner with a dish of these sweet and mellow green beans.

Author: Martha Stewart

Cheddar Mashed Potatoes

Cheesy mashed potatoes are great when served with Classic Meatloaf.

Author: Martha Stewart

Roasted Cabbage with Balsamic Vinegar

It's easy to liven up your favorite vegetables with a tangy dressing or a splash of vinegar or fruit juice. Here, balsamic vinegar is tossed with roasted cabbage.

Author: Martha Stewart

Carrots with Thyme

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

Author: Martha Stewart

Cranberry Ginger Relish

You can make this tart ruby-red relish up to three days ahead of the feast.

Author: Martha Stewart

Rosemary Balsamic Marinade

This marinade goes remarkably well with steak.

Author: Martha Stewart

Wild Blueberry and Cranberry Chutney

Cranberries get a boost from wild Maine blueberries, fresh ginger, orange (zest and juice), and sage in this superlative sauce that deserves a spot on your Thanksgiving table.

Author: Martha Stewart

Sweet Pickled Red Onions

Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Rings of red onion have a refreshing bite.

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

Potatoes Vinaigrette

While still warm, these potatoes are tossed with a tangy mustard and vinegar mixture; this way, they soak up the flavors as they cool.

Author: Martha Stewart

Roasted Carrots with Lemon Dressing

This lemony side dish gives carrots a little more sweetness with honey and a little zing from cayenne.

Author: Martha Stewart

Roasted Game Hen with Root Vegetables

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Author: Martha Stewart

Chunky Tomato Sauce

Use this chunky tomato sauce in our Baked-Eggplant Parmesan.

Author: Martha Stewart

Pickled Hot Hungarian Wax Chiles

With their brilliant color and feisty attitude,hot peppers bring vibrancy to any table.

Author: Martha Stewart

Easy Roasted Carrots and Shallots

This carrot and shallot side dish goes well with roast chicken.

Author: Martha Stewart

Roast Duck

Check out our step-by-step guide to roasting a whole duck.

Author: Martha Stewart

Onion Tomato Relish

Serve this alongside our Cocktail Franks in a Baguette.

Author: Martha Stewart

Easy Mashed Potatoes

Yukon Golds are mashed with plenty of butter and your choice of milk or cream, then simply seasoned with salt and pepper for this traditional Thanksgiving side dish.

Author: Martha Stewart

Sauteed Broccoli With Lemon

Complement a feast of hearty dishes with a side of crisp broccoli dressed with lemon juice and olive oil.

Author: Martha Stewart

Cranberry and Orange Vodka

This vodka recipe is one of our Handmade Holiday Gifts.Try using it to make a Cranberry Cosmopolitan.Download and print the Cranberry Cosmopolitan Recipe Tag.

Author: Martha Stewart

Minted Carrots

Using small, slender carrots makes this an especially stunning side, but large carrots work equally well when halved lengthwise.

Author: Martha Stewart

Apricot Fig Compote

This sweet-and-syrupycompote of apricots and figs is flavoredwith cardamom, fennel, and ginger, andserved with Greek yogurt.

Author: Martha Stewart

Chili Lime Cashews

It's a bright idea to add citrus to the classic party pairing of cool drinks, such as our Orange-Rum Punch, and crunchy nuts.

Author: Martha Stewart

Mashed Red Curry Sweet Potatoes

Coconut milk and curry paste update sweet potatoes.

Author: Martha Stewart

No Waste Tangy Mustard Marinade

This recipe puts a new twist on our economical dressing-in-a-jar idea. Whip up a tangy marinade using the bit of mustard at the bottom of a jar. (We chose whole grain, but Dijon works just as well.) Toss...

Author: Martha Stewart

Easy Spring Vegetable Ragout

Serve this light ragout over pasta, polenta, or tortellini to make it a main dish.

Author: Martha Stewart

Mashed Red Potatoes with Basil and Chive

This recipe adapted from Dave Lieberman's Young and Hungry (Hyperion, 2005)

Author: Martha Stewart

Chili Lime Popcorn

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Author: Martha Stewart

Salt 'n' Vinegar Roasted Potatoes

Your favorite flavor of potato chip translates seamlessly in to a scene-stealing side dish that would pair well with steak, roasted chicken, and even fish.

Author: Martha Stewart

Home Fried Potatoes with Smoked Paprika

Pimenton, or smoked paprika, gives these potatoes an unexpected flavor. Any of the several varieties of the spice -- ranging from sweet to hot -- will work well, so take your pick.

Author: Martha Stewart

Rosemary Potatoes

Try these potatoes with our Steaks with Balsamic-Mustard Sauce and Steamed Green Beans.

Author: Martha Stewart

Pan Fried Weisswurst

Other mild sausages, such as bockwurst and boudin blanc, are also delicious prepared this way. Serve the sausages with grainy or Dijon mustard.

Author: Martha Stewart

Cocktail Onions

Dry vermouth and coriander seed add layers of flavor to this simple pickling solution.

Author: Martha Stewart

Piperade

Tony Esnault uses Holland bell peppers because their thick flesh holds up well when roasting. Use leftover piperade over grilled meat or fish, or as a filling for sandwiches.

Author: Martha Stewart

Roasted Applesauce

The apples and sugar caramelize on the bottom of the pan as they roast, giving the finished applesauce a marvelous depth of flavor.

Author: Martha Stewart

Pickled Cucumbers and Jalapenos

Jalapenos range from mild to strong -- in either case, they make fantastic pickles.

Author: Martha Stewart

Mashed Potatoes and Celeriac

Celeriac -- also called celery root or celery knob -- adds a twist to mashed potatoes.

Author: Martha Stewart

Baked Potatoes with Cheddar Sour Cream

You can't go wrong with this classic flavor pairing.

Author: Martha Stewart

Roasted Yam Halves

Halving the yams before roasting greatly reduces the cooking time and gives them a nice golden crust.

Author: Martha Stewart

Cranberry Orange Relish

This Cranberry-Orange Relish is an easy addition to the Thanksgiving menu since it doesn't require any cooking.

Author: Martha Stewart

Broccoli With Olives

Olive slivers add a tangy note to steamed broccoli florets.

Author: Martha Stewart

Fluffy Mashed Potatoes

Author: Martha Stewart

Cauliflower Steaks with Romesco Sauce

Vegetarians and meat-eaters alike will appreciate the appeal of this hearty knife-and-fork dish.

Author: Martha Stewart