Cheers to Dad! If your pop's the toast of the town, help him mix a sweet whiskey smash or a mean Manhattan with DIY cocktail cherries.
Author: Martha Stewart
Fresh fennel, which has a strong anise flavor and crunchy texture when raw, becomes mellow and meltingly soft when braised.
Author: Martha Stewart
Your favorite flavor of potato chip translates seamlessly in to a scene-stealing side dish that would pair well with steak, roasted chicken, and even fish.
Author: Martha Stewart
Use this recipe when making our Grilled Vegetables with Herb Vinaigrette.
Author: Martha Stewart
These apricots pair well with vanilla all-natural frozen yogurt, as pictured.
Author: Martha Stewart
Weeknight comfort foods like this one-pan quick chili are a great entryway into eating a more plant-based diet. Switching from a pot to a skillet slashed the cooking time in half for this recipe, and the...
Author: Shira Bocar
The name of this caramel-like confection, from Argentina and Uruguay, loosely translates to "milk candy." In a traditional process, sugar and milk are cooked over low heat for hours, until the mixture...
Author: Martha Stewart
Dry vermouth and coriander seed add layers of flavor to this simple pickling solution.
Author: Martha Stewart
This sweet-and-syrupycompote of apricots and figs is flavoredwith cardamom, fennel, and ginger, andserved with Greek yogurt.
Author: Martha Stewart
This Cranberry-Orange Relish is an easy addition to the Thanksgiving menu since it doesn't require any cooking.
Author: Martha Stewart
Using small, slender carrots makes this an especially stunning side, but large carrots work equally well when halved lengthwise.
Author: Martha Stewart
No roast beef is complete without a tangy, spicy horseradish sauce to cut through its deep flavor. Serve this with our Standing Rib Roast with Roasted Potatoes.This recipe was also featured on "Mad Hungry...
Author: Martha Stewart
Sweet potatoes give the classic French sliced-and-layered potato dish pommes Anna a fall twist. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).
Author: Martha Stewart
Author: Martha Stewart
Buttery baked-potato halves can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.
Author: Martha Stewart
Trying to work meatless meals into your routine? A pot of hearty, healthy beans makes a satisfying dish -- and leftovers for tomorrow. Use them in Black-Bean Burgers with Pickled Onions or Cheesy Tortillas...
Author: Martha Stewart
This sweetly tart chutney makes an excellent spread for turkey sandwiches -- provided there's any left.
Author: Martha Stewart
A cross between a turnip and a wild cabbage, rutabaga has a distinctly sharp taste. This puree calls for a touch of mascarpone, which mellows the root vegetable's bold flavor. If making the semifreddo,...
Author: Martha Stewart
The prominent ingredients here--mustard, fresh herbs, and white wine vinegar--are ideal candidates for all sorts of vinaigrette experimentation.
Author: Martha Stewart
Slide a tray into the oven on Sunday, and eat roasted vegetables with grains, pastas, and salads (or as a side with anything) all week. Simply cut them so they cook uniformly: Denser vegetables, like potatoes...
Author: Martha Stewart
Author: Martha Stewart
Chutneys are delicious when paired with holiday leftovers. This one goes perfectly atop a turkey sandwich.
Author: Martha Stewart
Serve this creamy sauce with gefilte fish or any dish that calls for horseradish.
Author: Martha Stewart
This dish is great served at room temperature, which means more space in the oven for turkey and other sides come Thanksgiving.
Author: Martha Stewart
Pick a mix of hot peppers for these versatile pickles. You can preserve the peppers whole if you want the pickles to be less spicy (since the skin isn't punctured) or slice them into rings first. The former...
Author: Martha Stewart
Cranberries arrive at market to help kick off the holidays with a festive hue and lively flavor.
Author: Martha Stewart
This ginger syrup can be used to flavor just about anything, but we love adding it to plain seltzer for homemade ginger ale.
Author: Martha Stewart
Asian-inspired pickled beets are soaked in ginger-charged vinegar. Serve these beets as part of a picnicplatter or relish tray, or use them insandwiches or salads.
Author: Martha Stewart
These dressed-up almonds are quick, easy, and a nice change of pace from the usual mixed nuts.
Author: Martha Stewart
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches: Carve an X in the bottom of each and plunge them into boiling water...
Author: Martha Stewart
Pickling this cabbage gives you a fresh twist on sauerkraut.
Author: Martha Stewart
This is a quick, easy way to add sweetness to cold beverages.
Author: Martha Stewart
This side goes well with Lamb, Tomato, and Mint Kebabs or lamb chops.
Author: Martha Stewart
Pair this fruity, sweet-tart compote with the rich short ribs. It is also great with roast pork and chicken.
Author: Martha Stewart
Panfried fingerling potatoes are accented with thyme and lemon.
Author: Martha Stewart
Classic mashed potatoes are the perfect side for our Roast Dry-Brined Turkey.
Author: Martha Stewart
Parmesan seems to make everything taste better. For the best flavor, buy a chunk of the good stuff and grate it yourself just before using.
Author: Martha Stewart
Thanksgiving wouldn't be complete without a squash or sweet-potato dish, and this one is simple and delicious.
Author: Martha Stewart
This chutney is a delicious alternative to cranberry sauce and should be served straight from the stove.
Author: Martha Stewart
Use this easy, chunky tomato sauce recipe when making our Basic Pizza.
Author: Martha Stewart
This remarkably easy side dish makes an impressively tasteful addition to any holiday meal.
Author: Martha Stewart
Before making this dish, read our handy instructions on how to make paillards. Veal is often sold as cutlets. Pound them if they need to be thinner or more even. For oven fries: Cut russet potatoes into...
Author: Martha Stewart
Grilling plum tomatoes gives them a smoky flavor -- ideal for use in many recipes, including our Grilled Tomato Linguine.
Author: Martha Stewart
When braised, okra takes on a smooth texture. In this comforting version that captures the deliciousness of late summer ingredients it's cooked alongside fresh tomatoes and roasted garlic. Serve on its...
Author: Martha Stewart
These portobellos are stuffed with garlic-and-Parmesan-infused mashed potatoes, making a hearty vegetarian dish.
Author: Martha Stewart
Dollop this verdant sauce atop our Dyed Deviled Eggs or Ramp Farinata, or use it to flavor our Roasted Leg of Lamb with Asparagus and Herbs.
Author: Martha Stewart
Steaming these vegetables keeps their earthy flavors intact and results in a just-right level of tenderness. Tarragon butter coats the finished side dish.
Author: Martha Stewart
A blend of fresh-plucked herbs serves as a flavorful companion for these oven-roasted potatoes. Try them with your favorite roasted chicken recipe and a green vegetable for a perfect meal.
Author: Martha Stewart