Using both ground cinnamon and cinnamon sticks intensifies the flavor. Serve with vanilla ice cream, if desired.
Author: Martha Stewart
Slightly spicy pepperoncini gives this conventional salad dressing extra bite.
Author: Martha Stewart
Pitas can be more than just pockets! Use the flatbread to create seasoned breadcrumbs for this easy vegetable side.
Author: Martha Stewart
It's always helpful to add dishes to your Thanksgiving menu that don't need to be cooked in the oven; these brussels sprouts are savory and bright, which offsets the richness of other dishes.
Author: Martha Stewart
Bright, bold flavors like chili peppers, lemon, and honey help make this side dish of sauteed kale a standout on the dinner table.
Author: Martha Stewart
Caramelized in a sweet-and-spicy blend of honey, rosemary, and dried red chile, these colorful roots bring a subtle heat to the meal.
Author: Martha Stewart
A poached egg on top of roasted asparagus makes for a creamy finish, while reduced balsamic vinegar mimics an aged vinegar and lends sweetness to this spring dish.
Author: Martha Stewart
A cruciferous family member, Brussels sprouts have long been considered cancer-fighting superstars thanks in part to the presence of compounds called indoles.
Author: Martha Stewart
Tartar sauce made at home stands far apart from the jarred kind. This herbed version is perfect for dunking fried shrimp -- and more.
Author: Martha Stewart
Ancho chile powder and coffee combine for a spectacularly flavorful rub ideal for steak, pork, or chicken.
Author: Martha Stewart
Don't be tempted to undercook the asparagus; the stalks should be tender and bend slightly when held in the center.
Author: Martha Stewart
This is hearty vegetarian fare that takes full advantage of vegetables available during winter.
Author: Martha Stewart
This is a delicious accompaniment to our Rib Roast with Rosemary-Garlic Potatoes.
Author: Martha Stewart
This simple, flavorful vinaigrette is an ideal dressing for any green salad.
Author: Martha Stewart
These bite-size dumplings are called spaetzle and originated in Germany.
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
If you haven't tried roasted broccoli, you're missing out. The nutty, caramelized flavor and the hands-off cooking technique will win over any non-broccoli-lovers.
Author: Martha Stewart
This is the perfect condiment for our Tandoori-Style Chicken.
Author: Martha Stewart
Tajín, a chile-and-lime-zest seasoning salt, earned its cult following by giving mangoes and margarita rims a kick. Sprinkle it on popcorn for a twist on elote, Mexican street corn- the addictive snack...
Author: Martha Stewart
A quick homemade crust makes this decadent white pizza pie achievable for a weeknight dinner. The elemental combination of toppings like cream, garlic, lemon zest, ricotta cheese, and pepperoni make it...
Author: Martha Stewart
This super-quick riff on an Italian comfort food takes the favorite familiar flavors of the soup pasta e fagioli and turns them into a cheesy pasta with escarole and chickpeas.
Author: Martha Stewart
Dress up sweet potatoes with a flavorful brown sugar glaze. The sweetness of this extra-tasty side dish is balanced by a pinch of cayenne pepper.
Author: Martha Stewart
If you like spicy-sweet, this cayenne-specked pineapple is for you.
Author: Martha Stewart
This salsa can be poured over steak to give it a Thai flavor.
Author: Martha Stewart
Serve this simple-to-make yogurt cooled and on the side.
Author: Martha Stewart
Brush this sweet, salty Asian sauce on the eggplant and enjoy a whole new twist on grilled vegetables.
Author: Martha Stewart
Boiling the broccoli rabe beforehand reduces its bitterness. Toss in the pan with sauteed garlic and almonds to reheat.
Author: Martha Stewart
Try sweetening turnips and parsnips with an easy molasses syrup glaze.
Author: Martha Stewart
Shaved paper thin and fanned out, radishes reveal their crisp white interiors. Cream cheese replaces butter in this update of a traditional tea sandwich.
Author: Martha Stewart
Use this cucumber vinaigrette as dressing for our Cucumber, Corn, and Crab Salad.
Author: Martha Stewart
This tangy, refreshing take on a basic side dish of green beans goes well with blackened chicken, halibut, or lamb chops.
Author: Martha Stewart
Some serranos are super-spicy (taste a seed to find out); you can remove some seeds for less heat. These are good on just about anything, but especially roasted vegetables with a bit of sweetness, such...
Author: Martha Stewart
This is perfect on our Chicken, Tomato and Bread Cubes with Lemon-Oregano Marinade kebabs.
Author: Martha Stewart
Drizzle this sweet, spicy vinaigrette over our Pork Tenderloin with Molasses Glaze and Couscous.
Author: Martha Stewart
This hearty meatless dinner's leftover ingredients make for a delicious lunch tomorrow. (Try our Spinach and Mushroom Salad with White-Bean Toasts.)
Author: Martha Stewart
This simple side dish works well alongside our Radicchio and Mushroom Roulade.
Author: Martha Stewart
Serve this sauce as a dip for vegetables or as a topping for grilled fish or steak. Toss with boiled potatoes, sauteed greens, or cooked shredded chicken. Stir it into an omelet, scrambled eggs, pasta,...
Author: Martha Stewart
Don't toss broccoli stalks! If you peel and thinly slice them, you can cook them the way you do florets.
Author: Martha Stewart
Instead of crudite, set out a plateful of these tasty spears with healthy dip.
Author: Martha Stewart
Serve these with Tangy Coleslaw alongside our Baked Corn Dogs.
Author: Martha Stewart
This is a simple, healthy snack that's ready in 5 minutes.
Author: Martha Stewart
These creamy potatoes are the perfect complement to our Braised Cod with Plum Tomatoes.
Author: Martha Stewart
A quick sauce to be used for tacos or as a dip with tortilla chips.
Author: Martha Stewart
The thinly sliced vegetables lend to the side dish's overall lightness.
Author: Martha Stewart
This easy side dish highlights the bounty of the farmer's market in summer.
Author: Martha Stewart
Make this your go-to barbecue sauce when you're in a time crunch. With just five ingredients and needing only fifteen minutes to cook, it's a clear winner in the race to a quick chicken dinner.
Author: Shira Bocar
Cooking canned tomatoes at high heat is an easy way to bring out their sweet flavor. The result: a versatile condiment, sauce, or spread.
Author: Martha Stewart