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
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
Herbed butter can be made ahead of time and used on other vegetables, fish, or chicken.
Author: Martha Stewart
Try this dressing on a salad of thinly sliced carrots, cucumbers, baby spinach, and sliced oranges.
Author: Martha Stewart
Creamed Swiss chard is a simple variation on classic creamed spinach. Don't forget the nutmeg: a dash of the stuff adds a dimension of flavor to the creamy sauce that pulls this entire dish together.
Author: Martha Stewart
These sweet chips can also be made using pita bread instead of the tortillas; bake them for an extra minute or two until crisp.
Author: Martha Stewart
In this simple side dish for Thanksgiving, adding fresh dill, lemon and butter to brussels sprouts adds extra layers of delicious flavor.
Author: Martha Stewart
The beauty of this tasty salad is in its simplicity.
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
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
This Asian-themed side dish is great with fried rice with chicken, meat, or fish.
Author: Martha Stewart
This recipe for a nutty flavored cheese dip comes from Linda Devine, of White Plains, New York.
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
During the holidays, everything you make deserves a little dressing up -- including humble but hearty root vegetables.
Author: Martha Stewart
Balsamic vinegar takes on a sweetness that makes it the perfect glaze for red onion slices.
Author: Martha Stewart
Serve these sweet, melty, easy braised leeks as a side dish with pork chops or chicken cutlets.
Author: Martha Stewart
Parsley and mint work in tandem in this unexpected take on pesto to add brightness to any dish.
Author: Martha Stewart
Just throw these nuts, seeds and dried fruit together for a snack while on the go.
Author: Martha Stewart
Using quick-cooking polenta is a convenient shortcut. This makes a great accompaniment to Pork Chops with Roasted Peppers.
Author: Martha Stewart
To separate brussels sprout leaves, cut the stem from each sprout and ease apart the layers.
Author: Martha Stewart
Use this recipe to make our Yellow Curry Chicken, Beef Rendang with Broccoli, and Thai Green Shrimp Curry. Look for fresh lemongrass in Asian markets and some supermarkets.
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
Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This version is bursting with fresh garlic flavor.
Author: Martha Stewart
This green bean side dish will please kids of any age.
Author: Martha Stewart
Dried peaches add a nice twist to traditional cranberry sauce.
Author: Martha Stewart
Tart cranberry sauce is sweetened with dried cherries and grated ginger. You can substitute dried cranberries or raisins for the dried cherries.
Author: Martha Stewart
Serve these tomatoes with our Shrimp and Andouille with Grits.
Author: Martha Stewart
Use this sauce to make our Raspberry Surf cooler. The sauce can also be served over ice cream and with other desserts.
Author: Martha Stewart
On their own, green beans might be a tad ho-hum. But toss them with Lemon Vinaigrette, and you've got a stellar side to sample.
Author: Martha Stewart
Fragrant thyme adds complexity to tender potatoes.
Author: Martha Stewart
Slowly caramelized fennel and onion make a simple pizza topper (try the on our Fontina, Fennel, and Onion Pizza) or a condiment on their own.
Author: Martha Stewart
Ribbons of collards are combined with plump raisins, crunchy almonds, and a splash of vinegar in a side that's swift and easy enough for any day of the week.
Author: Martha Stewart
Carrots, steamed and mashed, make a simple side dish that goes well with seared steak, roast beef, or barbecued ribs. A spoonful of butter and honey brings out the sweetness in the carrots, and the chili...
Author: Martha Stewart
Don't ruin your salad by drowning it in dressing, especially the fat-, sodium-, and preservative-laden versions found on most salad bars. For the healthiest option, pack your own.
Author: Martha Stewart
This makes a rich sauce for our simple Grilled Asparagus.
Author: Martha Stewart
Take movie night to a whole new level with this indulgent snack from chef Patrick O'Connell of The Inn at Little Washington.
Author: Martha Stewart
Jazz up a store-bought Chinese condiment with vinegar and chili sauce to create a tart and spicy sauce fit for dipping. (Try it with our Summer Rolls.)
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
Tart Granny Smith apple perfectly complements the mellow flavor of celery root (also called celeriac) in this creamy condiment.
Author: Martha Stewart
Tamari soy sauce is similar to regular soy sauce but is slightly thicker and has a richer flavor. It is available at most grocery stores. Besides being the perfect condiment for Broiled Black-Pepper Tofu,...
Author: Martha Stewart
For great results, finish cooking pasta in the sauce, adding a little pasta water.
Author: Martha Stewart
Serve this vinaigrette with Steamed Broccoli for a quick, healthy side dish.
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
Briny olives and salty feta add Mediterranean flavor to this simple side dish of baked potatoes. Pair it with lamb, chicken kebabs, or fish fillets.
Author: Martha Stewart
Having a stash of this make-ahead spiced fruit topping in the fridge is like money in the bank. Use it to gussy up your favorite ice cream.
Author: Martha Stewart
The earthy sweetness of parsnips goes well with this sage-tinged cream sauce.
Author: Martha Stewart