Instead of crudite, set out a plateful of these tasty spears with healthy dip.
Author: Martha Stewart
Slightly spicy pepperoncini gives this conventional salad dressing extra bite.
Author: Martha Stewart
Don't ruin your salad by drowning it in dressing, especially the fat-, sodium-, and preservative-laden versions found on most salad bars. For the healthiest option, pack your own.
Author: Martha Stewart
Don't be tempted to undercook the asparagus; the stalks should be tender and bend slightly when held in the center.
Author: Martha Stewart
Make this your go-to barbecue sauce when you're in a time crunch. With just five ingredients and needing only fifteen minutes to cook, it's a clear winner in the race to a quick chicken dinner.
Author: Shira Bocar
Ancho chile powder and coffee combine for a spectacularly flavorful rub ideal for steak, pork, or chicken.
Author: Martha Stewart
This makes a rich sauce for our simple Grilled Asparagus.
Author: Martha Stewart
Carrots, steamed and mashed, make a simple side dish that goes well with seared steak, roast beef, or barbecued ribs. A spoonful of butter and honey brings out the sweetness in the carrots, and the chili...
Author: Martha Stewart
Having a stash of this make-ahead spiced fruit topping in the fridge is like money in the bank. Use it to gussy up your favorite ice cream.
Author: Martha Stewart
Dried peaches add a nice twist to traditional cranberry sauce.
Author: Martha Stewart
If you like spicy-sweet, this cayenne-specked pineapple is for you.
Author: Martha Stewart
A classic French sauce starring hard-boiled eggs, gribiche gets its briny kick from cornichons and capers. It's great over steamed new potatoes or poached leeks or asparagus, and on bagels with lox.
Author: Martha Stewart
Using quick-cooking polenta is a convenient shortcut. This makes a great accompaniment to Pork Chops with Roasted Peppers.
Author: Martha Stewart
Slowly caramelized fennel and onion make a simple pizza topper (try the on our Fontina, Fennel, and Onion Pizza) or a condiment on their own.
Author: Martha Stewart
Serve this sauce as a dip for vegetables or as a topping for grilled fish or steak. Toss with boiled potatoes, sauteed greens, or cooked shredded chicken. Stir it into an omelet, scrambled eggs, pasta,...
Author: Martha Stewart
The earthy sweetness of parsnips goes well with this sage-tinged cream sauce.
Author: Martha Stewart
Yogurt sauce is creamy, cool accompaniment to grilled vegetables of any kind.
Author: Martha Stewart
Tajín, a chile-and-lime-zest seasoning salt, earned its cult following by giving mangoes and margarita rims a kick. Sprinkle it on popcorn for a twist on elote, Mexican street corn- the addictive snack...
Author: Martha Stewart
This is perfect on our Chicken, Tomato and Bread Cubes with Lemon-Oregano Marinade kebabs.
Author: Martha Stewart
This is the perfect condiment for our Tandoori-Style Chicken.
Author: Martha Stewart
This hearty meatless dinner's leftover ingredients make for a delicious lunch tomorrow. (Try our Spinach and Mushroom Salad with White-Bean Toasts.)
Author: Martha Stewart
Take movie night to a whole new level with this indulgent snack from chef Patrick O'Connell of The Inn at Little Washington.
Author: Martha Stewart
This simple, flavorful vinaigrette is an ideal dressing for any green salad.
Author: Martha Stewart
Shaved paper thin and fanned out, radishes reveal their crisp white interiors. Cream cheese replaces butter in this update of a traditional tea sandwich.
Author: Martha Stewart
Don't toss broccoli stalks! If you peel and thinly slice them, you can cook them the way you do florets.
Author: Martha Stewart
This tangy, refreshing take on a basic side dish of green beans goes well with blackened chicken, halibut, or lamb chops.
Author: Martha Stewart
A quick sauce to be used for tacos or as a dip with tortilla chips.
Author: Martha Stewart
Cooking canned tomatoes at high heat is an easy way to bring out their sweet flavor. The result: a versatile condiment, sauce, or spread.
Author: Martha Stewart
In this verdant side dish, broccoli rabe (sometimes called rapini) is enhanced by a quick saute with garlic and oil. Adding the garlic toward the end keeps it from burning.
Author: Martha Stewart
Bright, bold flavors like chili peppers, lemon, and honey help make this side dish of sauteed kale a standout on the dinner table.
Author: Martha Stewart
Don't toss those seeds! With a bit of seasoning and a little honey, you can make a sweet and spicy snack with a satisfying crunch.
Author: Martha Stewart
Tamari soy sauce is similar to regular soy sauce but is slightly thicker and has a richer flavor. It is available at most grocery stores. Besides being the perfect condiment for Broiled Black-Pepper Tofu,...
Author: Martha Stewart
The hazelnuts add both flavor and crunch to this classic side dish.
Author: Martha Stewart
This simple side dish works well alongside our Radicchio and Mushroom Roulade.
Author: Martha Stewart
Some serranos are super-spicy (taste a seed to find out); you can remove some seeds for less heat. These are good on just about anything, but especially roasted vegetables with a bit of sweetness, such...
Author: Martha Stewart
Serve this simple-to-make yogurt cooled and on the side.
Author: Martha Stewart
Tart Granny Smith apple perfectly complements the mellow flavor of celery root (also called celeriac) in this creamy condiment.
Author: Martha Stewart
Serve this so-flavorful side with roast chicken or fish.
Author: Martha Stewart
A quick homemade crust makes this decadent white pizza pie achievable for a weeknight dinner. The elemental combination of toppings like cream, garlic, lemon zest, ricotta cheese, and pepperoni make it...
Author: Martha Stewart
Spread this Romesco sauce, made from bell peppers, on our Turkey Sandwich.This recipe makes a generous amount of the sauce, but it also tastes great with other dishes, such as grilled vegetables, pasta,...
Author: Martha Stewart
Use this cucumber vinaigrette as dressing for our Cucumber, Corn, and Crab Salad.
Author: Martha Stewart
This is a tangy dressing that works well on on our Curly Endive salad.
Author: Martha Stewart
This easy side dish highlights the bounty of the farmer's market in summer.
Author: Martha Stewart
We recommend serving this delicious topping with any holiday side dish, including our Shredded Brussels-Sprout Salad. For extra, double these amounts -- it won't go to waste.
Author: Martha Stewart
This is a simple, healthy snack that's ready in 5 minutes.
Author: Martha Stewart
The thinly sliced vegetables lend to the side dish's overall lightness.
Author: Martha Stewart
Serve these with Tangy Coleslaw alongside our Baked Corn Dogs.
Author: Martha Stewart
Brush this sweet, salty Asian sauce on the eggplant and enjoy a whole new twist on grilled vegetables.
Author: Martha Stewart