Don't toss those seeds! With a bit of seasoning and a little honey, you can make a sweet and spicy snack with a satisfying crunch.
Author: Martha Stewart
Yogurt sauce is creamy, cool accompaniment to grilled vegetables of any kind.
Author: Martha Stewart
This healthier sauce is the perfect accompaniment to dishes like steamed artichokes or as a crudite dip.
Author: Martha Stewart
Heat plumps the tiny tomatoes, creating a luscious compote to top grilled foods or serve as a side dish.
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
Many mushrooms are a good source of antioxidants, and because they release moisture when cooked, only a teaspoon of oil is needed to saute them.
Author: Martha Stewart
Use this recipe when making our Caribbean Pork with Avocado-Pineapple Salsa.
Author: Martha Stewart
Sautéeing cucumbers with green herbs is a surprisingly delicious way to prepare the produce.
Author: Martha Stewart
Sauteing radishes mellows their sharp, peppery flavor without sacrificing that delectable crunch.
Author: Martha Stewart
We recommend serving this delicious topping with any holiday side dish, including our Shredded Brussels-Sprout Salad. For extra, double these amounts -- it won't go to waste.
Author: Martha Stewart
The chili-orange oil gives an extra sizzle to these spring vegetables.
Author: Martha Stewart
This bright, crunchy salad is a fresh and speedy way to follow the southern tradition of eating black-eyed peas on New Year's Day for good luck.
Author: Martha Stewart
Sweet delicata squash is the ideal choice to roast for a quick vegetable side-it doesn't need to be peeled and roasts in just 20 minutes. Here, it's cooked with fresh seasonal sage and rosemary.
Author: Martha Stewart
This is decadent French-toast sandwich makes a sweet breakfast.
Author: Martha Stewart
Use this simple syrup in our Amaretto-Bourbon Punch.
Author: Martha Stewart
Tangy Dijon-mustard vinaigrette is the perfect complement to the mellow flavor of leeks.
Author: Martha Stewart
In this simple Thanksgiving side dish, roasting brussels sprouts brings out their nuttiness. Tangy Pecorino Romano cheese adds extra depth.
Author: Martha Stewart
Serve this so-flavorful side with roast chicken or fish.
Author: Martha Stewart
The hazelnuts add both flavor and crunch to this classic side dish.
Author: Martha Stewart
The simple addition of sesame seeds gives this asparagus side dish a whole new flavor profile.
Author: Martha Stewart
Serve this hollandaise sauce atop Eggs Benedict for a perfect brunch meal.
Author: Martha Stewart
You can mix this puree into pastas, soups, and use it make garlic bread.
Author: Martha Stewart
Coat scoops of ice cream in this easy sauce, then watch as it hardens into the perfect shell. It makes an excellent finishing touch for our Tropical-Fruit Cones.
Author: Martha Stewart
Serve a stovetop green: While the oven is filled with turkey and other fixings, make this bright side on the the range.
Author: Martha Stewart
This holiday side is much healthier than its casserole counterpart. The Gorgonzola's rich, creamy texture offers a nice counterpoint to the crunchy, selenium-packed nuts. Briefly steaming the beans rather...
Author: Martha Stewart
This is a perfect dipping sauce for our Steamed Artichokes. It also makes a wonderful spread for sandwiches.
Author: Martha Stewart
This quick and easy dip is a little lighter than the average ranch and needs just a handful of ingredients. Serve it with crudités and chips for a snack, or use it to dress up a platter of simple grilled...
Author: Lauryn Tyrell
Simple yet flavorful, this raspberry sauce will bring a bright, fruity flair to your next ice cream social. Try it with our Very Berry Sundae.
Author: Martha Stewart
Try serving this bright, spicy chutney, courtesy of Madhur Jaffrey, with her Chicken with Roasted Coriander in Coconut-Curry Sauce.
Author: Martha Stewart
The hazelnuts add a wonderful flavor and crunch to this green-vegetable dish.
Author: Martha Stewart
You can add or substitute your favorite vegetables to this easy-to-make baked-in-parchment dish. Carefully untwist parchment to check doneness; some vegetables may take longer to cook.
Author: Martha Stewart
Spread this Romesco sauce, made from bell peppers, on our Turkey Sandwich.This recipe makes a generous amount of the sauce, but it also tastes great with other dishes, such as grilled vegetables, pasta,...
Author: Martha Stewart
Sauteeing Brussels sprouts with carrots and raisins lends them a slight sweetness that is irresistible.
Author: Martha Stewart
In this verdant side dish, broccoli rabe (sometimes called rapini) is enhanced by a quick saute with garlic and oil. Adding the garlic toward the end keeps it from burning.
Author: Martha Stewart
Freezing brings out the sweetness of the fruit, and the cool temperature reminds you to slow down while eating.
Author: Martha Stewart
Serve this sweet-sour sauce with chicken, pork loin, or Brandied Ham.
Author: Martha Stewart
Making your own dumplings may sound scary, but these are really quite easy and are done in 30 minutes.
Author: Martha Stewart
Julienned carrots, parsnips, and rutabaga are lightly dressed with an herb glaze.
Author: Martha Stewart
Author: Martha Stewart
Keep a batch of this flavorful vinaigrette in the refrigerator and use it to turn crusty bread into crostini, spice up roasted chicken or salmon, or thin it with oil and use it on salads.
Author: Martha Stewart
Make this gravy using the turkey drippings from our Roast Turkey with Rosemary and Lemon.
Author: Martha Stewart
This is a tangy dressing that works well on on our Curly Endive salad.
Author: Martha Stewart
Author: Martha Stewart
Recipe adapted from A Bird in the Oven and Then Some by Mindy Fox (Kyle Books; 2010).
Author: Martha Stewart
These simple vegetarian tacos are loaded with flavor and are easy enough to assemble in the morning for a quick and delicious breakfast that'll get you started and keep you going all day long.
Author: Martha Stewart
This zesty little appetizer is going to have everybody at the party guessing the secret ingredient. It doesn't get that creaminess from avocado, or that crunch from edamame. Give up? It's hearts of palm....
Author: Riley Wofford
These canned chipotles in adobo are a great way to add intense heat and a rich, sweet, smoky flavor to sauces and other dishes.
Author: Martha Stewart