This recipe adapted from Dave Lieberman's Young and Hungry (Hyperion, 2005)
Author: Martha Stewart
The mustard-brown sugar glaze gives these roasted vegetables a flavorful lift.
Author: Martha Stewart
While still warm, these potatoes are tossed with a tangy mustard and vinegar mixture; this way, they soak up the flavors as they cool.
Author: Martha Stewart
Cheesy mashed potatoes are great when served with Classic Meatloaf.
Author: Martha Stewart
You can't go wrong with this classic flavor pairing.
Author: Martha Stewart
Make the summer season last a little longer with a languorous Provencal meal and an uncomplicated menu full of bright flavors.
Author: Martha Stewart
This chili is also delicious served over white or brown rice or with warmed tortillas on the side.
Author: Martha Stewart
Celeriac -- also called celery root or celery knob -- adds a twist to mashed potatoes.
Author: Martha Stewart
A healthy, one-skillet vegetable side. Make it vegan by using vegetable broth.
Author: Martha Stewart
Hearty yet still light, this recipe is the perfect side for roasted meats. And bonus: leftovers become a quick soup in the blender with a touch of stock.
Author: Martha Stewart
This recipe puts a new twist on our economical dressing-in-a-jar idea. Whip up a tangy marinade using the bit of mustard at the bottom of a jar. (We chose whole grain, but Dijon works just as well.) Toss...
Author: Martha Stewart
This vodka recipe is one of our Handmade Holiday Gifts.Try using it to make a Cranberry Cosmopolitan.Download and print the Cranberry Cosmopolitan Recipe Tag.
Author: Martha Stewart
Serve these sweet root veggies over our Mashed Potatoes with Caramelized Roasted Parsnips.
Author: Martha Stewart
You'll have more than enough mint butter for the tender asparagus. Try melting a bit over lamb chops or fresh peas -- classic partners for the herb.
Author: Martha Stewart
You can make this tart ruby-red relish up to three days ahead of the feast.
Author: Martha Stewart
These quick pickles are good with burgers, grilled chicken, deli sandwiches, or hot dogs. Any sturdy glass jar (new or reused) works well for brining. Always clean and dry the jars before using.
Author: Martha Stewart
Lemons pickled in salt and lemon juice will keep for up to a year. Dice or julienne the rind, and add to salads, pastas, and condiments.
Author: Martha Stewart
Try this side with pork chops or steak and sliced tomatoes.
Author: Martha Stewart
With their brilliant color and feisty attitude,hot peppers bring vibrancy to any table.
Author: Martha Stewart
Tony Esnault uses Holland bell peppers because their thick flesh holds up well when roasting. Use leftover piperade over grilled meat or fish, or as a filling for sandwiches.
Author: Martha Stewart
Hollandaise variations include bearnaise sauce, which is flavored with a reduction of shallots, white wine, vinegar, and tarragon.
Author: Martha Stewart
Halving the yams before roasting greatly reduces the cooking time and gives them a nice golden crust.
Author: Martha Stewart
Surprise everyone at dinner with this savory, sweet combination.
Author: Martha Stewart
The apples and sugar caramelize on the bottom of the pan as they roast, giving the finished applesauce a marvelous depth of flavor.
Author: Martha Stewart
Coconut milk and curry paste update sweet potatoes.
Author: Martha Stewart
This Dijon vinaigrette is a delightful addition to any salad, but it goes perfectly with our Salmon Nicoise Salad.
Author: Martha Stewart
For a gluten-free version of this vinaigrette, use tamari instead of soy sauce or look for bottles specifically labeled gluten-free.
Author: Martha Stewart
This main-course salad is a perfect plant-based meal for a weeknight dinner. The roasted cauliflower "steaks" are as delicious as they are satisfying, while the warm lentil salad that goes with them is...
Author: Sarah Carey
Mint syrup adds flavor to our Southern-style iced Sweet Tea.
Author: Martha Stewart
Brighten up a cold-weather dinner with a dish of these sweet and mellow green beans.
Author: Martha Stewart
With a few simple seasonings, these potatoes are a delicious option when served with dinner or breakfast.
Author: Martha Stewart
Pimenton, or smoked paprika, gives these potatoes an unexpected flavor. Any of the several varieties of the spice -- ranging from sweet to hot -- will work well, so take your pick.
Author: Martha Stewart
Look for baby Yukon Gold potatoes that are about 1 1/2 inches in diameter. If you can't find them, try small boiling potatoes.
Author: Martha Stewart
Other mild sausages, such as bockwurst and boudin blanc, are also delicious prepared this way. Serve the sausages with grainy or Dijon mustard.
Author: Martha Stewart
Olive slivers add a tangy note to steamed broccoli florets.
Author: Martha Stewart
Much like sour cream and onion potato chips, creamy goat cheese and scallions make these potatoes just as irresistible.
Author: Martha Stewart
Jalapenos range from mild to strong -- in either case, they make fantastic pickles.
Author: Martha Stewart
Give sauteed green beans a buttery crunch with pine nuts.
Author: Martha Stewart
Serve this light ragout over pasta, polenta, or tortellini to make it a main dish.
Author: Martha Stewart
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Rings of red onion have a refreshing bite.
Author: Martha Stewart
It's a bright idea to add citrus to the classic party pairing of cool drinks, such as our Orange-Rum Punch, and crunchy nuts.
Author: Martha Stewart
Complement a feast of hearty dishes with a side of crisp broccoli dressed with lemon juice and olive oil.
Author: Martha Stewart
This flavorful duck dish offers three versions of sauce; use figs or blackberries for a fruity finish or add truffle butter for a luscious accompaniment. This recipe comes from Ariane Daguin, owner of...
Author: Martha Stewart
This carrot and shallot side dish goes well with roast chicken.
Author: Martha Stewart
This buttery potato side dish packs a zesty punch, thanks to fresh lemon and capers. To keep mashed potatoes warm for up to two hours, place them in a heatproof bowl over a pot filled with three inches...
Author: Martha Stewart
This mouthwatering baked sweet potato is loaded with fiber and vitamin C.
Author: Martha Stewart
This dressing is perfect for Thai Beef Salad with Fresh Herbs.
Author: Martha Stewart