Tofu, not mayonnaise, gives this dressing a silky texture without the extra saturated fat. The cilantro-lime flavor makes it a perfect accompaniment for Latin-inspired dishes like fish or chicken tacos;...
Author: Martha Stewart
Golden raisins add a welcome note of sweetness to sauteed spinach.
Author: Martha Stewart
This tempura dipping sauce elevates your classic, crispy tempura recipe.
Author: Martha Stewart
This delightful variation on traditional pesto can be combined with almost any main course, especially pasta and grilled fish, or used as a dip for vegetables and chips.
Author: Martha Stewart
Use these caramelized walnut halves to top our Pumpkin Cake with Brown Butter Icing.
Author: Martha Stewart
Serve this spicy-tangy sauce with our Fried Fish as a dip or sandwich spread.
Author: Martha Stewart
Peppery sauteed mustard greens complement Boneless Pork Chops with Apple Chutney.
Author: Martha Stewart
The most coveted dish at any Hanukkah celebration is one piled high with sizzling latkes. Specially prepared for the Jewish holiday, the potato pancakes are panfried in oil until golden, then served with...
Author: Martha Stewart
This side dish of green beans with a crunchy topping goes well with roasted chicken, meatloaf, or seared fish.
Author: Martha Stewart
This versatile spicy-sweet sauce is the perfect addition to any summer grilling menu. Mix up a batch to use as a spur-of-the-moment marinade, glaze, dip, or spread.
Author: Martha Stewart
Use this goat-cheese spread, which is mixed with parsley and chives, to top our Peperonata Sandwiches.
Author: Martha Stewart
Finely grated egg makes a confetti-like topping for this pretty dish. Serve it with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.
Author: Martha Stewart
This dipping sauce for our Broccoli Rabe Dumplings, can be used to enhance salad dressings, grilled meats and vegetables, or your favorite sandwich.
Author: Martha Stewart
Use this dressing with our Cucumber Salad, Green Bean Salad, or Cabbage Salad.
Author: Martha Stewart
Garlic cloves add pungent complexity to creamy mashed potatoes.
Author: Martha Stewart
Serve this German-style side dish with sausage, chicken cutlets, or roasted meat.
Author: Martha Stewart
Spice up the traditional tomato and mozzarella salad with this dressing, or use it as a light sauce for firm white fish, grilled chicken breast, or pork chops.
Author: Martha Stewart
Lemony carrot and cabbage add a bright, crisp bite to the garlicky Boursin and creamy avocado in this vegetarian meal.
Author: Martha Stewart
Don't waste any pumpkin puree left over from baking pies -- turn it into a tasty spread for toast or pancakes.
Author: Martha Stewart
Besides chicken and fish, this marinade is good with steak, tofu, or vegetables. In place of the vinegar and sugar, try mirin, Japanese cooking wine.
Author: Martha Stewart
Use this versatile, naturally creamy dressing in our Bacon, Lettuce, and Tomato Salad, or try drizzling it over grilled chicken or fish.
Author: Martha Stewart
Turn fruit into a seasonal side dish with this easy recipe.
Author: Martha Stewart
When it comes to cooking peak-season corn, less truly is more. This quick and easy side dish has you sauté plump corn kernels with butter, and temper their sweetness with a sprinkle of assertive cracked...
Author: Martha Stewart
This cooling condiment is ideal with Indian meals like our Tandoori-Style Chicken.
Author: Martha Stewart
Butter and cream usually mean mashed potatoes are off-limits for vegans, but this variation gets its silky texture from white beans instead. Adding the legumes also doubles the amount of protein compared...
Author: Martha Stewart
Grated Manchego makes a tasty topping for this roasted broccoli dish.
Author: Martha Stewart
This side dish goes well with roasted chicken or grilled meats.
Author: Martha Stewart
Use this sauce to make our Grilled Chicken with Cilantro-Mint Rub.
Author: Martha Stewart
A classic mash gets the Cinderella treatment when it's bolstered by the luxurious addition of walnut oil.
Author: Martha Stewart
Balsamic vinegar and brown sugar make a sweet-tart dressing for the berries.
Author: Martha Stewart
This spice rub full of fragrant spices and bright citrus zest is perfect for shrimp, salmon, tuna, pork, or chicken.
Author: Martha Stewart
Use this recipe to make our Shrimp and Penne and Open-Faced Egg Sandwiches with Celery-and-Radish Salad.
Author: Martha Stewart
After a rich, filling meal, indulge in something simple and fresh. Broiling caramelizes the sugar-dusted citrus and gives this winter fruit salad a sophisticated feel. The cranberries deliver a tart punch...
Author: Martha Stewart
This sweet and tangy salad recipe is from Amy Faulstich, of Seattle.
Author: Martha Stewart
This pineapple salsa can be a side dish or a topping to go with our Curried Shrimp.
Author: Martha Stewart
A little chile, a little garlic, and you've got a nice side of spinach for your dinner of broiled fish, baked chicken, or sauteed shrimp.
Author: Martha Stewart
This citrus-based orange vinaigrette adds low-sodium flavor to salads, chicken, or seafood.
Author: Martha Stewart
Use this to make our Applesauce Muffins and Applesauce Coffee Cake.
Author: Martha Stewart
This super-quick sauce can be served over ricotta, as it is here, or drizzled on vanilla ice cream or pound cake.
Author: Martha Stewart
If you can't find Chinese black vinegar, use cider vinegar in its place.
Author: Martha Stewart
Keep a container of these delicious figs on hand and add them to any meal for a super-flavorful boost.
Author: Martha Stewart
This Southern-style compound butter is worthy of the holiday table. Folding in flecks of country ham and fresh grated ginger gave the butter a welcome salinity and zip. It's the perfect spread for serving...
Author: Martha Stewart
This simple, flavorful vinaigrette is an ideal dressing for any green salad.
Author: Martha Stewart
Used throughout the Middle East as a dressing for salads, a sauce to drizzle over fish, chicken or vegetables, or as a dip in combination with eggplant or chickpeas, tahini is made from untoasted sesame...
Author: Martha Stewart
For a quick side dish, combine steamed green beans and boiled new potatoes or kidney beans (rinsed and drained); top with this vinaigrette.
Author: Martha Stewart