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Garlic Thyme Mashed Potatoes

Potatoes can be peeled and cut up to 2 days ahead. Store them in the refrigerator in an airtight container filled with water. Mashed potatoes can be made 2 hours in advance. Transfer them to a heatproof...

Author: Martha Stewart

Soft Polenta with Mushroom Ragu

Adding cheese to polenta makes the texture even creamier. We used Fontina, which is a mild, nutty cheese that melts easily; Monterey Jack would also be good.

Author: Martha Stewart

Pickled Onions and Peppers

Author: Martha Stewart

English Muffin with Apple and Cheddar

A muffin topped with apple and cheese is a nutritious alternative to more sugary fare. Try using a whole-wheat or oat-bran English muffin, or a whole-wheat bagel.

Author: Martha Stewart

Spinach Sauteed With Indian Spices

This side dish has all the flavors of traditional Indian cooking.

Author: Martha Stewart

Martha's Favorite Egg Salad Sandwich

Martha's favorite egg salad sandwich is a healthy-and delicious- lunch choice.

Author: Martha Stewart

Three Cheese Pizza

Two kinds of mozzarella plus creamy fontina and a little fresh parsley top this cheesy grilled pizza. No grill? no problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet...

Author: Martha Stewart

Grilled Eggplant with Balsamic Vinegar, Feta, and Grilled Baguette

Though the flavors seem familiar together -- eggplant, feta, and fresh herb -- this deconstructed dish allows guests to graze, making each mouthful a new combination.

Author: Martha Stewart

Fluffy Baked Sweet Potatoes

The easiest way to enjoy a sweet potato: Bake it. Butter, coarse salt, and cracked pepper flavor this potato, but the flesh takes well to many toppings, including sage butter and goat cheese or pecans,...

Author: Martha Stewart

Onion Sandwich

Author: Martha Stewart

Corn Oysters

Though made entirely of corn, these traditional summer fritters resemble fried oysters -- hence the name, from Emeril Lagasse's book "Farm to Fork."

Author: Martha Stewart

Roasted Eggplant, Zucchini, and Chickpea Wraps

The vegetable filling for this wrap takes its cues from the classic Provencal stew. Soluble fiber in eggplant and chickpeas may reduce LDL ("bad") cholesterol; lycopene in tomatoes can help protect against...

Author: Martha Stewart

Avocado and Sprout Club Sandwiches

One of the golden rules of sandwich making is to use contrasting flavors and textures. Consider the classic California vegetable sandwich, which wouldn't be the same without crunchy sprouts, creamy avocado,...

Author: Martha Stewart

Grilled Potato Wedges

When potato wedges are tossed on the grill, they take on a crisp, smoke-infused exterior and fluffy, french-fry-like interior -- a fresh side for crowd-pleasing flank steak.

Author: Martha Stewart

Soybean Patties

These veggie burgers are filled with soybeans and served with an Asian-inspired mayo. The fat in the patties, unlike the kind in beef burgers, is largely plant-based and unsaturated ("good") fat.

Author: Martha Stewart

Poached Eggs in Tomato Sauce

This healthy dinner recipe for poached eggs in tomato sauce is courtesy of Lucinda Scala Quinn, director of food and entertaining at Martha Stewart Living.

Author: Martha Stewart

Pasta with Herbs

Author: Martha Stewart

Velvety Carrot Soup

Warm up on a cool evening with this nutritious -- and delicious -- recipe for carrot soup, courtesy of Martha's personal chef, Tony Esnault.

Author: Martha Stewart

Baked Sweet Potatoes with Caramelized Onions and Shaved Parmesan

Onions, caramelized with butter, sugar, and balsamic vinegar, are served over abaked sweet potato, rich in beta-carotene. The bite of a Parmesan-cheese toppingbalances the vegetables' sweetness.

Author: Martha Stewart

California Veggie Sandwich

Don't forget the vegetarians on your next picnic. This sandwich piles high crunchy cucumber, carrot, and radish and pairs them with creamy goat cheese, avocado, and sprouts for a sandwich that will please...

Author: Martha Stewart

Pineapple, Basil, and Cucumber

Grill pineapple to give it a charred touch before tossing it with basil and cucumber.

Author: Martha Stewart

Grilled Leeks With Vinaigrette

A flavorful-yet-simple vinaigrette acts as both a marinade and a dressing for grilled leeks in this easy, healthy side dish.

Author: Martha Stewart

Parsleyed Potatoes

A bowl of simple boiled red potatoes -- dressed up by a peeled center strip, a little butter, and a handful of chopped fresh flat-leaf parsley -- rounds out a hearty meal.

Author: Martha Stewart

Hearty Vegetable Stew

Beans and plenty of vegetables make this healthy stew high in fiber, which can help keep you feeling satisfied.

Author: Martha Stewart

Buttered New Potatoes

New potatoes are naturally sweet, so they need no more than a light toss in melted butter and a handful of herbs.

Author: Martha Stewart

Curried Tofu and Green Beans

This recipe has become a favorite in our test kitchen, especially among those of us who were unfamiliar with (or unaware of the many ways of preparing) tofu.

Author: Martha Stewart

Grilled Ramps with Asparagus

Think of ramps as wild onions or wild leeks, a perfect option for a vegetable side dish. Grill them quickly to make the most of their earthy flavor.

Author: Martha Stewart

Roasted Tomatoes

We paired these tomatoes with fresh mozzarella cheese for a delicious topping for pizza. They can also be served on their own or used instead of canned tomatoes in soups and pasta sauces.

Author: Martha Stewart

Char Baked Tomato, Zucchini and Eggplant

The trick to this dish is to bake it much longer than you might expect and keep pushing down the mixture with a spatula to release the moisture.From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan...

Author: Martha Stewart

Marinated Mozzarella

Aromatic herbs and a pinch of spicy red-pepper flakes enliven the subtle, creamy flavor of fresh mozzarella.

Author: Martha Stewart

Egg Salad Sandwich

A round loaf of bread instantly elevates this Egg Salad Sandwich, making it the perfect dish to serve at your next picnic.

Author: Martha Stewart

Broccoli and Cheese Pizza

This classic combo, with red onion and olives, goes great on your pizza.

Author: Martha Stewart

Mom's Egg Salad Sandwich

A light olive oil and Dijon mustard mayonnaise mixture gives these classic egg salad sandwiches from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg their fresh, understated flavor.

Author: Martha Stewart

Lemon Parmesan Salad Dressing

Author: Martha Stewart

Twice Baked Potato Bites

Serve up these bite-size twice-baked potatoes for an easy and unique side dish.

Author: Martha Stewart

Welsh Rarebit

Author: Martha Stewart

Fried Brussels Sprouts

The brussels sprouts should be thoroughly dry before frying. Any water clinging to the sprouts will cause the oil to splatter. The oil takes time to come up to temperature, so get that heating on the stove...

Author: Martha Stewart

Avocado and Black Bean Tacos

These gluten-free tacos can be whipped together in no time. Use canned black beans, if you have to.

Author: Martha Stewart

Grilled Asparagus and Ricotta Pizza

Tender grilled asparagus and soft ricotta cheese top this grilled pizza. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree...

Author: Martha Stewart

Grilled Mozzarella Sandwiches

Turn grilled cheese into an adult dish with creamy buffalo mozzarella and flecks of fresh thyme.

Author: Martha Stewart

Roasted Ratatouille

This classic stewed vegetable dish becomes a fresh culinary experience when the thyme-spiced vegetables are roasted instead.

Author: Martha Stewart

Grilled Tofu Sandwiches

Marinated in Sriracha, tofu takes on a hint of sweet chile. Quick-pickled carrots add acidity and crunch.

Author: Martha Stewart

Peach and Bourbon Barbecue Sauce

This Southern-style sauce has a sunny sweetness -- and a bit of a bite.

Author: Martha Stewart

Grainy Mustard Aioli

This cold sauce fuses mayonnaise with mustard, resulting in a condiment that can be used with many dishes.

Author: Martha Stewart

Herb Vinaigrette

Chad Robertson of San Francisco's celebrated Tartine Bakery loves to dunk pieces of freshly baked bread into this vinaigrette, made with shallots and herbs.Recipe and image reprinted with permission from...

Author: Martha Stewart

Roasted Garlic and Lemon Barbecue Sauce

Roasting mellows the garlic, and lemon brightens the taste of this sauce.

Author: Martha Stewart

Curry Yogurt Dressing

Yogurt thickens this vibrant dressing and tempers its spices. Making your own spice blend yields the best flavor. But in a pinch, substitute 2 teaspoons store-bought curry powder.

Author: Martha Stewart

Perfect Grilled Cheese Sandwiches

These sandwiches were cooked on a grill, but a skillet would work just as well.

Author: Martha Stewart

Beet Noodles with Parsley Pesto and Parmesan

Using a combination of red and Chioggia beets makes for a beautiful presentation. They're cut into thin noodles before roasting, which cuts the cooking time down to just 10 minutes.

Author: Martha Stewart