Fresh grated horseradish is a must for this recipe.
Author: Martha Stewart
This tangy side dish pairs well with pork chops, burgers, and Grilled Chicken Paillards with Mint Salad.
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
Grated Manchego makes a tasty topping for this roasted broccoli dish.
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 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
It's too often relegated to the crudité platter, let celery shine as the star vegetable in this easy plant-based stir-fry. Tofu provides the protein, while ginger, scallions, chili-garlic sauce, and cilantro...
Author: Lauryn Tyrell
This side dish goes well with roasted chicken or grilled meats.
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
Lemony carrot and cabbage add a bright, crisp bite to the garlicky Boursin and creamy avocado in this vegetarian meal.
Author: Martha Stewart
This citrus-based sauce adds low-sodium flavor to salads, chicken, or seafood.
Author: Martha Stewart
This cooling condiment is ideal with Indian meals like our Tandoori-Style Chicken.
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
Try our homemade version of your favorite dressing at Japanese restaurants.
Author: Martha Stewart
Inspired by the fixings at a taco bar, this stuffed avocado delivers an added fiber-protein boost from black beans.
Author: Martha Stewart
Use this goat-cheese spread, which is mixed with parsley and chives, to top our Peperonata Sandwiches.
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
Author: Martha Stewart
Balsamic vinegar and brown sugar make a sweet-tart dressing for the berries.
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
Wax beans become tender and succulent when roasted in the oven. This side dish combines them with crunchy peanuts, peppery cilantro, and a flavorful Asian dressing.
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
This pineapple salsa can be a side dish or a topping to go with our Curried Shrimp.
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
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
Turn fruit into a seasonal side dish with this easy recipe.
Author: Martha Stewart
Use this to make our Applesauce Muffins and Applesauce Coffee Cake.
Author: Martha Stewart
When you're on the move, sandwich the stuffed apple halves together and wait to slice them into wedges at your destination; this will help keep the peanut butter on the apple -- rather than all over your...
Author: Martha Stewart
Serve this German-style side dish with sausage, chicken cutlets, or roasted meat.
Author: Martha Stewart
Instead of roasting just one pumpkin, try doing two at one time so you can have pumpkin puree even in May.
Author: Martha Stewart
Use this cucumber-peanut dipping sauce with our Cucumber Summer Rolls, which are made of thinly sliced cucumbers wrapped around shrimp, rice vermicelli, and Thai basil leaves.
Author: Martha Stewart
This citrus-based orange vinaigrette adds low-sodium flavor to salads, chicken, or seafood.
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
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
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
Garlic cloves add pungent complexity to creamy mashed potatoes.
Author: Martha Stewart
Use this sauce to make our Grilled Chicken with Cilantro-Mint Rub.
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
This sweet and tangy salad recipe is from Amy Faulstich, of Seattle.
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 super-quick sauce can be served over ricotta, as it is here, or drizzled on vanilla ice cream or pound cake.
Author: Martha Stewart
Like its close cousins broccoli and kale, cauilflower boasts plenty of antioxidant and heart-healthy properties. Try this basic recipe, which brings out its natural sweetness.
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
This simple, flavorful vinaigrette is an ideal dressing for any green salad.
Author: Martha Stewart
Here's a fabulous fall side dish that pairs particularly well with poultry or fish. A touch of vanilla and maple syrup turn an ordinary side into a decidedly elegant, and child-friendly, dish.
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
If you can't find Chinese black vinegar, use cider vinegar in its place.
Author: Martha Stewart
A classic mash gets the Cinderella treatment when it's bolstered by the luxurious addition of walnut oil.
Author: Martha Stewart
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
Use this dressing for Steamed Broccoli and Squash with Tahini Sauce (or any greens). It is also delicious simply drizzled over cooked salmon, tofu, or chicken breast.
Author: Martha Stewart