This Irish mash of potatoes and apples makes a nice side dish for Uncorned Beef and Cabbage.
Author: Martha Stewart
Trade in traditional pasta for the ultimate gluten-free alternative. Cut into thin strips and briefly cooked, zucchini takes on an al dente texture that mimics pasta's.
Author: Martha Stewart
Sharply flavored and nutritionally rich mustard greens are best served sauteed.
Author: Martha Stewart
Indian-inspired flavors add an unexpected twist to new potatoes.
Author: Martha Stewart
Many holiday recipes call for dried fruits that have been steeped in alcohol. Make a batch in advance to have on hand, adapting the fruits and liquors to your taste.
Author: Martha Stewart
Classic mashed potatoes get a sweet parsnip topping for a twist on a traditional side dish.
Author: Martha Stewart
This ragout is meant to be a side dish, but it can be served with a green salad for a light lunch.
Author: Martha Stewart
This plant-powered lunch is packed with healthy fats from avocado and fiber-packed ingredients like sweet potatoes and black beans. It will fuel your afternoon and keep you sated until dinnertime.
Author: Martha Stewart
You can use store-bought mayo, but you may want to consider making your own.
Author: Martha Stewart
This Indian-style rub is a good choice for lamb, or try it on chicken and shrimp.
Author: Martha Stewart
This classic tomato sauce suits any pasta, including our Pappardelle with Lobster, Spicy Tomato Sauce, and Mint.
Author: Martha Stewart
Swapping out tangy sauerkraut for browned onions turns this savory favorite into a sweeter dish. Serve with applesauce and brown mustard, which are delicious with sausage.
Author: Martha Stewart
Get your crunch fix with these crisped split-peas that are a great afternoon snack.
Author: Martha Stewart
The chutney gives these carrots a delicious sweet-hot flavor.
Author: Martha Stewart
This honey marinade has many great uses: As a vinaigrette, it can be drizzled over salad greens such as arugula or watercress; add it to shredded red or green cabbage for a sweet-and-sour slaw; toss it...
Author: Martha Stewart
These easy smashed red potatoes make weeknight meals a little more special.
Author: Martha Stewart
Sweet corn in a cream cheese sauce with chives is sure to be a hit with the kids.
Author: Martha Stewart
This is a great way to use autumn's abundance of apples. Even fruit that is slightly bruised works well; simply trim the brown portion. Or try ripe pears in place of the apples.
Author: Martha Stewart
Use this horseradish cream as a delicious side for our Beef Tenderloin.
Author: Martha Stewart
Make this vanilla-scented applesauce to serve alongside our Potato Rosti.
Author: Martha Stewart
Use it by itself or as an ingredient in other recipes. We used a combination of Gala, Golden Delicious, and McIntosh.
Author: Martha Stewart
Simple Syrup is a staple for a reason. It's ready in minutes, lasts for months, and dissolves quickly in iced tea and other cold drinks.
Author: Martha Stewart
This eggplant-and-zucchini tagine was developed by Chef Stephen Kalt of New York City's Spartina restaurant, and is uniquely flavored with bananas, currants, and cinnamon.
Author: Martha Stewart
This recipe is a wonderful way to showcase the flavor of fresh herbs.
Author: Martha Stewart
These baked coconut chips are sweetened with brown sugar. Add them to a coconut cake for garnish. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Author: Martha Stewart
For South Carolina pitmaster Rodney Scott, smoke is the primary seasoning for his famous pork spare ribs...but the all-important dry rub is a close second. This rib rub is used in Scott's Spare Ribs recipe...
Author: Martha Stewart
This recipe is a delicious dipping sauce for Caribbean Shrimp Kebabs.
Author: Martha Stewart
Harissa is a fiery-hot Moroccan condiment that is usually served with couscous.
Author: Martha Stewart
These eggplant are particularly delicious bathed in this garlic-shallot dressing with olives and raisins.
Author: Martha Stewart
Why buy a can when it's so easy to use fresh cranberries?
Author: Martha Stewart
Serve this chutney with our Spice-Rubbed Grilled Salmon.
Author: Martha Stewart
A tropical chutney of mango, pineapple, and fiery pepper is the perfect complement to roasted red snapper.
Author: Martha Stewart
This pesto recipe uses very little oil and cheese. Instead, the creamy roasted garlic provides the rich texture.
Author: Martha Stewart
Take familiar techniques, like roasting, and apply them in new ways for this delicious side.
Author: Martha Stewart
At once aromatic, spicy, and sweet, this bewitching concoction makes an excellent topping for Christian Petroni's Tenderoni Pizza.
Author: Martha Stewart
This perennially popular side dish is often so laden with butter and hot cream that the flavor of the potato gets lost in the mashing. Our rendition derives its velvety texture from butter and skim milk,...
Author: Martha Stewart
This is a good use for end-of-season green tomatoes, and this chutney just might go well on a hamburger.
Author: Martha Stewart
Mustard made with dried fruit is always a crowd-pleaser. For something more interesting than the standard varieties, we used figs and apricots.
Author: Martha Stewart
Lentils are enlivened by coriander, ginger, mint, and cilantro. Sweet beets add lots of minerals.
Author: Martha Stewart
A perfectly ripe melon is aromatic and yields to firm pressure at the stem end. Ruby port adds color and flavor.
Author: Martha Stewart
This tangy aioli is the perfect complement to our Grilled Jumbo Shrimp and Linguica with Corn.
Author: Martha Stewart
If fresh cranberries are not available, frozen will work just as well in this filling for Fruit Crumb Bars.
Author: Martha Stewart
Serve these easy lemony potatoes with our Roasted Salmon with Herbed Yogurt.
Author: Martha Stewart
Author: Martha Stewart
Celery root (also called celeriac) adds a mild earthy flavor to this creamy side dish. Thin the puree with some warm milk or low-sodium broth for a silky, satisfying soup.
Author: Martha Stewart