Try serving this bright, spicy chutney, courtesy of Madhur Jaffrey, with her Chicken with Roasted Coriander in Coconut-Curry Sauce.
Author: Martha Stewart
This is a quick pesto sauce to go on top of pizza. No need for pine nuts here.
Author: Martha Stewart
This sauce is the perfect accompaniment to grilled fish, chicken, or meat.
Author: Martha Stewart
These are a perfect accompaniment to Pork Chops with Roasted Peppers.
Author: Martha Stewart
These simple vegetarian tacos are loaded with flavor and are easy enough to assemble in the morning for a quick and delicious breakfast that'll get you started and keep you going all day long.
Author: Martha Stewart
Temper the bitterness of these radish greens by roasting them and the radishes.
Author: Martha Stewart
This side pairs well with spicy sausages or pork chops.
Author: Martha Stewart
Making your own dumplings may sound scary, but these are really quite easy and are done in 30 minutes.
Author: Martha Stewart
This bright and simple vinaigrette pairs beautifully with our Chopped Spring Salad.
Author: Martha Stewart
These canned chipotles in adobo are a great way to add intense heat and a rich, sweet, smoky flavor to sauces and other dishes.
Author: Martha Stewart
All it takes is a little lime and sesame oil to transform an everyday vegetable into a dish the whole family will love.
Author: Martha Stewart
Guava nectar forms the base of this salad dressing. Use this recipe when making our Chunky Avocado Salad.
Author: Martha Stewart
This blackberry compote is topped by our delicious Individual Pear Charlottes.
Author: Martha Stewart
Serve A-list snacks, and your next movie night (or game day) will win rave reviews. This recipe offers two deliciously different takes on popcorn: classic butter and a maple-cayenne kettle corn variation....
Author: Riley Wofford
The classic pairing of pineapple and coconut goes even more tropical with juicy mango. Meyer lemons, which have a sweet-tart flavor, are so delicate they can go in skin-on.
Author: Martha Stewart
Make this gravy using the turkey drippings from our Roast Turkey with Rosemary and Lemon.
Author: Martha Stewart
This is a quick and easy Green Goddess dressing is a great dip for veggies, with or without anchovies.
Author: Martha Stewart
Use this recipe as dressing for our Roasted Vegetable Salad.
Author: Martha Stewart
You only need five ingredients (not including salt!) to make our ultimate red sauce.
Author: Martha Stewart
This tempura dipping sauce elevates your classic, crispy tempura recipe.
Author: Martha Stewart
Just throw these nuts, seeds and dried fruit together for a snack while on the go.
Author: Martha Stewart
Make this for our Roasted-Vegetable Salad.
Author: Martha Stewart
Use these caramelized walnut halves to top our Pumpkin Cake with Brown Butter Icing.
Author: Martha Stewart
We love the flavor (and color!) contrast between sweet-tart pomegranate and savory cilantro or parsley in this make-ahead, no-cook relish. It takes the place of traditional cranberry sauce in our modern...
Author: Martha Stewart
This easy method seals ingredients into a caramelized crust. Here, peppers and fennel take particularly well to high-heat roasting, while juicy grapes bring a welcome burst of sweetness.
Author: Martha Stewart
Put a little zing in our Fish Po' Boys with this tartar sauce.
Author: Martha Stewart
Fresh vegetables, like swiss chard, raw or uncooked, require few embellishments to highlight their flavors.
Author: Martha Stewart
Serve this speedy sauce with simply prepared chicken, pork, or fish.
Author: Martha Stewart
Try this quick and easy vegetable side with our Roasted Salmon with Herbed Yogurt.
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
The hazelnuts add a wonderful flavor and crunch to this green-vegetable dish.
Author: Martha Stewart
This lighter take on traditional tartar sauce is a natural sauce option for Salmon Burgers.
Author: Martha Stewart
A bit of char from the grill, plus garlic, lemon, oregano and olive oil, makes these tomatoes delectable. They're also a quick and easy side dish.
Author: Martha Stewart
Use this recipe when making our Spiced (and Spiked) Concord Grape Punch.
Author: Martha Stewart
These creamy potatoes are the perfect complement to our Braised Cod with Plum Tomatoes.
Author: Martha Stewart
This roasted red-pepper dip, which is great for our Crab Cakes, can be prepared in advance.
Author: Martha Stewart
Peppery sauteed mustard greens complement Boneless Pork Chops with Apple Chutney.
Author: Martha Stewart
This vegan recipe shows off the chameleon-like qualities of a longstanding protein alternative: tofu. Big flavors from aromatics including garlic, tomato paste, chipotle, and cumin are simmered together...
Author: Shira Bocar
Serve this spicy-tangy sauce with our Fried Fish as a dip or sandwich spread.
Author: Martha Stewart
This vibrant marinade goes well with shrimp, scallops, and firm-fleshed fish, such as red snapper.
Author: Martha Stewart
Serve this chutney with grilled goodies, such as pork, chicken, fish, or shrimp, or as a condiment for tacos.
Author: Martha Stewart
Fresh slices of citrus give a jolt of energy to roasted peppers and carrots while also complementing their natural sweetness.
Author: Martha Stewart
Julienned carrots, parsnips, and rutabaga are lightly dressed with an herb glaze.
Author: Martha Stewart
Bananas, peaches, and plums, caramelized on the grill, are an unexpected alternative to fruit salad.
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
Golden raisins add a welcome note of sweetness to sauteed spinach.
Author: Martha Stewart
Use this dressing with our Cucumber Salad, Green Bean Salad, or Cabbage Salad.
Author: Martha Stewart
As the evenings grow chillier, warm and nourishing dishes like this satisfying chickpea stew are welcome at dinner. A dollop of pesto gives a burst of flavor and one last nod to summer. (Look for pesto...
Author: Martha Stewart