This remarkably easy side dish makes an impressively tasteful addition to any holiday meal.
Author: Martha Stewart
These mushrooms, with caramelized onions, are the perfect accompaniment to grilled burgers.
Author: Martha Stewart
Author: Martha Stewart
Whether raw or cooked, corn on the cob doesn't require much to make it taste absolutely delicious. Here, we combine reduced-fat mayonnaise, lime juice, and chili powder and brush it on grilled corn, then...
Author: Martha Stewart
These easy-to-make mashed potatoes are smooth and creamy.
Author: Martha Stewart
Add grilled corn on the cob to the menu for your next backyard cookout.
Author: Martha Stewart
This is a colorful and healthy warm salad.
Author: Martha Stewart
These bright-green beans help create a classic backdrop to the Thanksgiving bird, whether you're serving roasted turkey breast for a few or a whole turkey for many.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Confit is a popular French preserving process that involves slow-cooking salt-cured meat in its own fat, then allowing it to sit in the fat for up to a few weeks while the flavor deepens. This recipe is...
Author: Martha Stewart
Club soda lightens the texture of creamy salad dressing.
Author: Martha Stewart
Use this foolproof mash to "frost" our Birthday Meatloaf Cake.
Author: Martha Stewart
The potatoes give this garlicky rouille condiment some added heft.
Author: Martha Stewart
Leave the red skins on the mashed potatoes and give them an added crunch.
Author: Martha Stewart
Sage and squash enliven this fresh, buttery succotash.
Author: Martha Stewart
Pickling was popular during World War II and was considered patriotic for its frugality. Whole pickling spices, bay leaves, white wine, and sugar give these red and golden beets a bright, sweet, relish-like...
Author: Martha Stewart
Try something new alongside roast pork or chicken, or with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
These sweet, crunchy morsels are perfect to give as gifts over the holidays.
Author: Martha Stewart
This twist on a standard green bean casserole is elevated to creamy, delicious heights, thanks to thick low-fat Greek yogurt.
Author: Martha Stewart
This polenta with mushrooms and goat cheese can be a side dish or a meal in itself.
Author: Martha Stewart
Tempering -- a technique that stabilizes chocolate -- creates a glossy sheen and a crisp snap in the finished confections. For tempering tips, see How to Temper Chocolate.You can also faux-temper the chocolate,...
Author: Martha Stewart
Serve this sweet, nutty dessert spread over fresh fruit or country-style bread.
Author: Martha Stewart
Spread this sweet chutney on chicken or turkey sandwiches, or use it as an accompaniment to lamb, pork, or chicken.
Author: Martha Stewart
Pureed vegetables are comforting and healthy side dishes that pair well with simply grilled or roasted meat or fish.
Author: Martha Stewart
Zucchini and black beans come together for a juicy and satisfying taco punctuated by fresh, creamy toppings.
Author: Martha Stewart
This piquant rub, made with paprika and other spices, is best paired with fattier foods, including salmon, skirt steak, pork loin, and whole chicken.
Author: Martha Stewart
The bitterness of the endive is offset by the sweetness of the orange and juice.
Author: Martha Stewart
A food mill separates the apples from their peels, but allows the rosy color of the skins to remain in this simple pink applesauce recipe.
Author: Martha Stewart
This sweet and spicy side goes well with roasted chicken or pork, seared steak, or sauteed shrimp.
Author: Martha Stewart
The grill gives the boiled potatoes just the right amount of crispness, plus a deliciously smoky flavor. Add garlic, and this dish becomes the surprise hit of the menu: really simple, and really good.
Author: Martha Stewart
Use this recipe as an ingredient in our Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts.
Author: Martha Stewart
A pinch of cayenne pepper adds just the right amount of heat in this fragrant cocktail syrup made with cinnamon, cardamom, and vanilla beans. Bottle it for holiday or hostess gifts or use it to make our...
Author: Martha Stewart
With fresh basil at its summer peak, we can add more basil and less oil and nuts to this recipe.
Author: Martha Stewart
These pantry staples are versatile, healthful, and delicious. Count on them for simple, satisfying meals.
Author: Martha Stewart
Try using this easy lemon vinaigrette to upgrade all sorts of veggies, such as our Green Salad with Olives or Green Beans Vinaigrette.
Author: Martha Stewart
This sauce uses yogurt in place of some of the mayo to lower the calories without sacrificing taste.
Author: Martha Stewart
To save time, the asparagus in this bright salad can be cooked, cooled, dried, and then wrapped up and refrigerated up to a day in advance.
Author: Martha Stewart
Fresh baby artichokes are much easier to prepare than larger ones, as they have no fuzzy chokes to remove. Pair with fava beans and green onions for a light spring lunch.
Author: Martha Stewart
Serve broiled polenta slices with sauteed mushrooms or your favorite chunky tomato sauce.
Author: Martha Stewart
Russet potatoes are mixed with butter, cream, yogurt, and minced chives and baked a second time in this sophisticated rendition of twice-baked potatoes. Including Greek yogurt lightens the texture and...
Author: Martha Stewart
When shredded and sauteed, these sprouts become meltingly tender. The mustard seeds and lemon juice add tang, and the pecans provide crunch. This dish is perfect served alongside a holiday turkey.
Author: Martha Stewart
The chopped fresh mushrooms in this gravy provide the texture of giblets.
Author: Martha Stewart
Thanksgiving wouldn't be complete without a squash or sweet-potato dish, and this one is simple and delicious.
Author: Martha Stewart
Meyer lemons add a bit of floral sweetness you don't always find in marmalades, balancing out the bitterness. The preserves make a sensational glaze for roast chicken.
Author: Martha Stewart