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Garlic Mashed Potatoes

This classic potato dish is always on everyone's favorites list for a Thanksgiving side.

Author: Martha Stewart

Easy Creamed Spinach

Our take on the classic creamed spinach side dish uses fresh spinach and cream cheese as a thickener. It's a crowd pleasing recipe that's popular with both young and old.

Author: Martha Stewart

Peach Jam

Preserve orchard-fresh flavor with nothing but sugar, lemon, and salt.

Author: Martha Stewart

Crab Apple Jelly

Make this jelly in the fall, when crab apples are plentiful. It can then be canned and enjoyed throughout the year.

Author: Martha Stewart

Canning Tomatoes

Author: Martha Stewart

Braised Red Cabbage with Apple and Onion

This side goes well with roasted pork or turkey.

Author: Martha Stewart

Scalloped Potatoes

This scalloped potatoes recipe is a traditional recipe that can be prepped the night before serving. Creamy with a cheesy topping, scalloped potatoes can easily play side dish to almost any main course....

Author: Martha Stewart

Maple Glazed Sweet Potatoes

This supremely simple dish is rich with the flavor of maple. Although it requires last-minute preparation, the recipe is easy enough to tackle no matter how many items are on your holiday menu.

Author: Martha Stewart

Herb Roasted Cornish Game Hens

Think of this recipe as a dinner-party building block: People-pleasing and delicious, it will become your signature dish.

Author: Martha Stewart

Cornish Hens with Lemon and Herbs

For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.

Author: Martha Stewart

Baked Acorn Squash with Brown Sugar

This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of the meal.

Author: Martha Stewart

Baked Sweet Potatoes

Making baked sweet potatoes is an easy, healthy way to add some nutrients to any meal.

Author: Martha Stewart

Mint Jelly

Mint jelly is a classic accompaniment to lamb and is particularly well suited to the simple flavors of Roasted Leg of Lamb.

Author: Martha Stewart

Basic Jam

The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into...

Author: Martha Stewart

Quick Pickled Corn

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 straight from the jar.

Author: Martha Stewart

Fresh Beet Horseradish

Sweet beets temper fierce horseradish while adding bright color to a traditional Passover condiment.

Author: Martha Stewart

Sauteed Spinach with Garlic and Lemon

This is a quick, healthy and tasty side dish for chicken and steak dishes.

Author: Martha Stewart

Sweet Corn Relish

Corn relish, a southern condiment and dip, has more sweetness and more bite than coleslaw. Spoon it onto a burger or scoop it up with blue corn chips.

Author: Greg Lofts

Tzimmes

Tzimmes is a traditional stew for Passover, made from a combination of sweet potatoes and dried fruit. This crowd-pleasing side dish is easy to make so be sure to have enough on hand.

Author: Martha Stewart

Strawberry Preserves

Preserves are exactly that, a delicious way to preserve berries' warm-weather flavor. Making jam can even put to use fruit that is slightly past its prime.

Author: Martha Stewart

Roasted Garlic

Roasted garlic is an easy and affordable way to add a savory boost to almost any meal. The long, slow cooking mellows the garlic's bite and leaves rich, deep flavor and silky texture in its place. Use...

Author: Martha Stewart

Greek Lemon Roasted Potatoes

...

Author: Martha Stewart

Mashed Sweet Potatoes

Don't wait until the holidays to enjoy the honeyed flavor and velvety texture of this colorful root vegetable. Serve mashed sweet potatoes as a side dish to your favorite main dish, and you'll have them...

Author: Martha Stewart

Sweet and Salty Pecans

We love this recipe when made with pecans, but any firm nuts, such as cashews or walnuts, will work well.

Author: Martha Stewart

Easy Hollandaise

Use our shortcut version of the classic French sauce to spruce up steamed artichokes.

Author: Martha Stewart

Canned Plum Jam

Savor the plummiest of jams on toast, spooned over thick Greek yogurt, or as a chutneylike partner for sliced turkey.

Author: Martha Stewart

Baked Potato Slices

Serve these elegant, thyme-seasoned potato slices with our Striped Sea Bass with Blood Oranges and Olives.

Author: Martha Stewart

Roasted Peppers with Garlic and Herbs

This side pairs well with London broil, lamb burgers, or grilled chicken.

Author: Martha Stewart

Quick Strawberry Jam

Making your own strawberry jam is as easy as one-two-three. The only ingredients you need to make this recipe are whole, hulled strawberries, sugar, and lemon juice. For a quick breakfast or snack, toast...

Author: Martha Stewart

Spicy Pickled Green Beans

Here's our favorite way to use up an abundance of green beans.

Author: Martha Stewart

Currant Jelly

The versatile flavor of currantjelly complements a varietyofdishes -- from crusty breadwith butter to cold meats. Ourtartversion was inspired bythe famous red and white preserves of Bar-Le-Duc, France,where...

Author: Martha Stewart

Maple Glazed Parsnips And Sweet Potatoes

Parsnips adds variety and fragrance to sweet potatoes.

Author: Martha Stewart

Cherry Preserves

Make this while the fruit is in season. The cherries are abundant, reasonably priced, and ripe with flavor. Use only cherries with no blemishes.

Author: Martha Stewart

Vegetarian Chili

A variety of vegetables, a rich tomato base, and just the right amount of spice make this vegetarian chili a satisfying option in only 35 minutes. Vegetarians will ask for this chili again and again. You...

Author: Martha Stewart

Caramelized Onions

All it takes is a little time, a little sugar and these caramalized onions are packed with pure sweet flavor.

Author: Martha Stewart

Quick Sauerkraut

This easy-to-make sauerkraut is a tasty hot dog topping. Use it to make our Classic Reubens and Pierogi with Sauerkraut and Mushrooms.

Author: Martha Stewart

Classic Applesauce

McIntosh apples make a traditional applesauce, but using a mix of varieties gives dimension. You can stir in up to three tablespoons dark-brown sugar, if you like.

Author: Martha Stewart

Pickled Hot Cherry Peppers

Quart-size jars work best for packing a lot of peppers. Use the pint-size jar to put up a small batch to serve over cheese.

Author: Martha Stewart

Jalapeno Mint Jelly

Fresh mint tames the heat of the jalapenos in this sweet-and-spicy jelly. Use it to cut the richness of meats and fishes like salmon and swordfish.

Author: Martha Stewart

Boiled Potatoes and Green Beans

This simple side dish is just what you need when serving a rich main course.

Author: Martha Stewart

Cranberry Chutney

Transform a bag of cranberries into an irresistible sweet-and-savory chutney by including them in your cooking. The best part? This condiment can easily be made ahead.

Author: Martha Stewart

Roasted Cabbage Wedges

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

Quick Preserved Lemons

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 the unique flavor and texture overnight. Finely...

Author: Martha Stewart

Roast Goose

Serve Brussels Sprouts with Vinegar-Glazed Onions with this holiday bird.

Author: Martha Stewart

Sauteed Cucumbers

You may not have considered cucumbers for a vegetable sauté, but these will change your mind.

Author: Martha Stewart

Cilantro Parsley Pesto

Try this pesto as a dipping sauce for cold Boiled Lobster Tails, or toss it with fresh cooked pasta.

Author: Martha Stewart

Rhubarb Compote

...

Author: Martha Stewart

Roasted Zucchini, Onion, and Peppers

Serve this delicious side with our Honey-Glazed Chicken.

Author: Martha Stewart

Sauteed Collard Greens with Garlic

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 first balances the vegetable's bitterness. Pull...

Author: Martha Stewart

Basic Jelly

To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.

Author: Martha Stewart