Collard greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic...
Author: Martha Stewart
Leftover shallots will keep for several days in the refrigerator and can be used in omelets, pizzas, sautes, and sandwiches.
Author: Martha Stewart
Here's our favorite way to use up an abundance of green beans.
Author: Martha Stewart
This winning holiday dish is almost a dessert before you get to the pie.
Author: Martha Stewart
This sauce can be used on pasta or pizza and spooned over vegetables, rice, or fish. It's perfect in our Vegetable Lasagna.
Author: Martha Stewart
The versatile flavor of currantjelly complements a varietyofdishes -- from crusty breadwith butter to cold meats. Ourtartversion was inspired bythe famous...
Author: Martha Stewart
We love this recipe when made with pecans, but any firm nuts, such as cashews or walnuts, will work well.
Author: Martha Stewart
Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.
Author: Martha Stewart
This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for...
Author: Martha Stewart
These mounds of soft, buttery spuds with crisp golden crusts have indented centers made to hold pools of gravy.
Author: Martha Stewart
This secret weapon for authentic Middle Eastern fare usually takes weeks to make, but if you use finely sliced thin-skinned Meyer lemons, you can re-create...
Author: Martha Stewart
Super simple to make, this healthy side dish packs a crunchy, flavorful punch. Try serving the roasted wedged alongside our Slow-Cooker Corned Beef.
Author: Martha Stewart
This marmalade can be made with navel or blood oranges, or tangerines.
Author: Martha Stewart
Roasting these veggies with lemon and garlic brings out their natural sweetness.
Author: Martha Stewart
Fiddleheads lend themselves to many of the same preparations as asparagus. Here they are served warm, but they also make good hors d'oeuvres served in...
Author: Martha Stewart
Everyone loves these stacks of eggplant layered with mozzarella and Parmesan cheese and tomato sauce.
Author: Martha Stewart
Pull together this quick tangy sauce for serving with Salmon Coulibiacs.
Author: Martha Stewart
Serve this lively sauce alongside our Butterflied, Rolled, and Roasted Leg of Lamb.
Author: Martha Stewart
With a slight tang and less juice than other plums, they're great fresh or cooked down, the heat concentrating their flavor. Try these simple, fast recipes...
Author: Martha Stewart
This side pairs well with Tuna Casserole, pasta, or steak.
Author: Martha Stewart
Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.
Author: Martha Stewart
Dark, sweet-tart balsamic vinegar adds tangy depth to roasted vegetables.
Author: Martha Stewart
When garlic is pickled, its flavor mellows, becoming slightly sweet and tangy -- yet it remains very garlicky. The pickling process is quick -- after sitting...
Author: Martha Stewart
Depending on which roast you're making, the green beans can be sauteed with garlic and shallots to serve with the crown roast of pork or with chili garlic...
Author: Martha Stewart
Roasting sweet potatoes at a high oven temperature makes the skin delicious and extra crackly.
Author: Martha Stewart
Serve this delicious side with our Honey-Glazed Chicken.
Author: Martha Stewart
Aromatic rosemary and garlic add depth to roasted potatoes.
Author: Martha Stewart
This elegant side dish needs almost no prep. Just pop the squash in the oven, then make the rest of the meal.
Author: Martha Stewart
This is an easy and bright addition to the Thanksgiving menu that doesn't require any cooking.
Author: Martha Stewart
This simple side dish is just what you need when serving a rich main course.
Author: Martha Stewart
If small acorn squashes are unavailable, use larger ones and cut them into wedges.
Author: Martha Stewart
Serve these turnip oven fries with roasted chicken, burgers, or mussels.
Author: Martha Stewart
This delicious recipe for mashed potatoes enriched with cream cheese came from Martha's mother, Mrs. Kostyra.
Author: Martha Stewart
The combination of tender leaks and carrots make for a tasty side dish.
Author: Martha Stewart
Red Thai chile peppers give pickled corn a kick. Simply slice raw corn into thick coins, let it soak in the pickling liquid for 24 hours, and serve it...
Author: Martha Stewart
Stuffing is commonly known as dressing in the South, where it is frequently made with buttermilk cornbread, another regional specialty.
Author: Martha Stewart
Roasted asparagus and carrots make for a delicious accompaniment to our Brisket with Dried Fruits.
Author: Martha Stewart
Tomato paste, red onion, and fresh basil add a hint of sweetness to this quick-cooking marinara. Pile our meatballs on spaghetti and you have a familiar...
Author: Martha Stewart
If you end up with leftover champagne after a party, use it to make champagne vinegar -- the base for a tasty vinaigrette.
Author: Martha Stewart
Got a bumper crop of cucumbers? Make a batch of these easy pickles and stash them in the freezer -- you're going to love having the tangy treats in your...
Author: Martha Stewart
This basic marinade imparts a bright flavor and keeps meats moist. It's perfect for grilling and also enhances the flavors of fresh vegetables, tofu, and...
Author: Martha Stewart
This streamlined side dish involves only 5 ingredients, but its light flavors are sophisticated. Blanched baby carrots are heated in butter with ginger,...
Author: Martha Stewart
Roasted garlic is also good spread on bread and stirred into sauces or vinaigrettes. Make an extra head or two; it will keep, tightly wrapped, in the refrigerator...
Author: Martha Stewart
For Passover dinner, add a little zest to matzo with olive oil infused with herbs like rosemary and thyme. Though you can use store-bought flavored oil,...
Author: Martha Stewart
A handful of fresh mint brightens peas and pearl onions, making this dish an ideal side for a rich meal.
Author: Martha Stewart
Pepper jelly makes a spicy-sweet match for soft cheeses, such as goat or Camembert (or even cream cheese) -- especially when served atop crackers or crostini....
Author: Martha Stewart
All it takes is a sprinkling of salt and pepper to enhance the earthy flavors of the carrots in this simple side dish.
Author: Martha Stewart