Heat plumps the tiny tomatoes, creating a luscious compote to top grilled foods or serve as a side dish.
Author: Martha Stewart
Sautéeing cucumbers with green herbs is a surprisingly delicious way to prepare the produce.
Author: Martha Stewart
Coat scoops of ice cream in this easy sauce, then watch as it hardens into the perfect shell. It makes an excellent finishing touch for our Tropical-Fruit Cones.
Author: Martha Stewart
Tangy Dijon-mustard vinaigrette is the perfect complement to the mellow flavor of leeks.
Author: Martha Stewart
This bright, crunchy salad is a fresh and speedy way to follow the southern tradition of eating black-eyed peas on New Year's Day for good luck.
Author: Martha Stewart
These bite-size dumplings are called spaetzle and originated in Germany.
Author: Martha Stewart
This salsa can be poured over steak to give it a Thai flavor.
Author: Martha Stewart
This quick and easy dip is a little lighter than the average ranch and needs just a handful of ingredients. Serve it with crudités and chips for a snack, or use it to dress up a platter of simple grilled...
Author: Lauryn Tyrell
Sauteing radishes mellows their sharp, peppery flavor without sacrificing that delectable crunch.
Author: Martha Stewart
Try sweetening turnips and parsnips with an easy molasses syrup glaze.
Author: Martha Stewart
You can mix this puree into pastas, soups, and use it make garlic bread.
Author: Martha Stewart
This is decadent French-toast sandwich makes a sweet breakfast.
Author: Martha Stewart
This spicy-hot saute goes well with Jerk Pork Tenderloin or grilled chicken and beef.
Author: Martha Stewart
This healthier sauce is the perfect accompaniment to dishes like steamed artichokes or as a crudite dip.
Author: Martha Stewart
In this simple Thanksgiving side dish, roasting brussels sprouts brings out their nuttiness. Tangy Pecorino Romano cheese adds extra depth.
Author: Martha Stewart
Spread this sweet chutney on chicken or turkey sandwiches, or use it as an accompaniment to lamb, pork, or chicken.
Author: Martha Stewart
If you haven't tried roasted broccoli, you're missing out. The nutty, caramelized flavor and the hands-off cooking technique will win over any non-broccoli-lovers.
Author: Martha Stewart
The simple addition of sesame seeds gives this asparagus side dish a whole new flavor profile.
Author: Martha Stewart
Use this recipe when making our Caribbean Pork with Avocado-Pineapple Salsa.
Author: Martha Stewart
Author: Martha Stewart
This holiday side is much healthier than its casserole counterpart. The Gorgonzola's rich, creamy texture offers a nice counterpoint to the crunchy, selenium-packed nuts. Briefly steaming the beans rather...
Author: Martha Stewart
This easy-to-make mix of nuts, crackers, and spices is perfect for parties and game nights.
Author: Martha Stewart
This is hearty vegetarian fare that takes full advantage of vegetables available during winter.
Author: Martha Stewart
Serve this hollandaise sauce atop Eggs Benedict for a perfect brunch meal.
Author: Martha Stewart
Sauteeing Brussels sprouts with carrots and raisins lends them a slight sweetness that is irresistible.
Author: Martha Stewart
Many mushrooms are a good source of antioxidants, and because they release moisture when cooked, only a teaspoon of oil is needed to saute them.
Author: Martha Stewart
Drizzle this sweet, spicy vinaigrette over our Pork Tenderloin with Molasses Glaze and Couscous.
Author: Martha Stewart
Serve a stovetop green: While the oven is filled with turkey and other fixings, make this bright side on the the range.
Author: Martha Stewart
You can add or substitute your favorite vegetables to this easy-to-make baked-in-parchment dish. Carefully untwist parchment to check doneness; some vegetables may take longer to cook.
Author: Martha Stewart
Use this simple syrup in our Amaretto-Bourbon Punch.
Author: Martha Stewart
Serve this sweet-sour sauce with chicken, pork loin, or Brandied Ham.
Author: Martha Stewart
Lemony haricots verts with pecans temper the sweetness of our Apricot-Dijon-Glazed Chicken.
Author: Martha Stewart
Simple yet flavorful, this raspberry sauce will bring a bright, fruity flair to your next ice cream social. Try it with our Very Berry Sundae.
Author: Martha Stewart
Keep a batch of this flavorful vinaigrette in the refrigerator and use it to turn crusty bread into crostini, spice up roasted chicken or salmon, or thin it with oil and use it on salads.
Author: Martha Stewart
Cucumbers contain an antioxidant that supports brain health, and inflammation-fighting ginger helps with digestion. Here, they're dressed with rice vinegar and soy sauce, then finished with toasted sesame...
Author: Martha Stewart
The chili-orange oil gives an extra sizzle to these spring vegetables.
Author: Martha Stewart
Sweet delicata squash is the ideal choice to roast for a quick vegetable side-it doesn't need to be peeled and roasts in just 20 minutes. Here, it's cooked with fresh seasonal sage and rosemary.
Author: Martha Stewart
This zesty little appetizer is going to have everybody at the party guessing the secret ingredient. It doesn't get that creaminess from avocado, or that crunch from edamame. Give up? It's hearts of palm....
Author: Riley Wofford
Freezing brings out the sweetness of the fruit, and the cool temperature reminds you to slow down while eating.
Author: Martha Stewart
This lemony vegetable side dish goes well with roasted or grilled chicken, steak, or fish.
Author: Martha Stewart
Thanks to a slathering of delicate ricotta, this sandwich is able to balance both salty and sweet flavors.
Author: Martha Stewart
This is a perfect dipping sauce for our Steamed Artichokes. It also makes a wonderful spread for sandwiches.
Author: Martha Stewart
Recipe adapted from A Bird in the Oven and Then Some by Mindy Fox (Kyle Books; 2010).
Author: Martha Stewart
Author: Martha Stewart
This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also delicious when paired with roast chicken and pork, which benefit from its tartness.
Author: Martha Stewart
Drizzle this creamy dressing over Romaine lettuce, sliced carrots, and black olives.
Author: Martha Stewart