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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

Perfect Mashed Potatoes

Instant potatoes from the box can't compare to this homemade version.

Author: Martha Stewart

Classic Cheese Souffle

Our cheese souffle has a bechamel -- a classic French sauce -- as its base. It makes a delectable brunch, lunch, or first course for dinner.

Author: Martha Stewart

Red Wine Sauce

Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.

Author: Martha Stewart

Honeyed Walnuts

Use these to top our Warm Vanilla Cider.

Author: Martha Stewart

Quick Lemon Vinaigrette

Try using this easy lemon vinaigrette to upgrade all sorts of veggies, such as our Green Salad with Olives or Green Beans Vinaigrette.

Author: Martha Stewart

Sour Cream and Dill Sauce

Pull together this quick tangy sauce for serving with Salmon Coulibiacs.

Author: Martha Stewart

Shredded Sauteed Cabbage

The vegetable retains some texture and has none of that sulfury taste and mushiness of cabbage that has been improperly cooked. This also makes a great...

Author: Martha Stewart

Creamy Stone Ground Grits

Stone-ground grits ensure nicely textured (never mushy!) results. Here, they're simmered with chicken broth until thick and creamy and finished with butter...

Author: Martha Stewart

Halved Baked Potatoes

Buttery baked-potato halves can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.

Author: Martha Stewart

Roasted Garlic Salad Dressing

For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.

Author: Martha Stewart

Creamy Lemon Herb Dressing

This salad dressing is a delicious, non-fat alternative to mayonnaise-based dressings. Serve it with vegetable crudites, or with hearty greens like endive...

Author: Martha Stewart

Hoisin Roasted Game Hens

Hoisin, which is a blend of soybeans, garlic, chiles, and spices, makes a sweet-and-tangy glaze for roasted Cornish game hens.

Author: Martha Stewart

Red Delicious Applesauce

Serve as an alternative to or in addition to traditional cranberry relish.

Author: Martha Stewart

Steamed Broccoli with Garlic Oil

The garlic and lemon zest jazz up your healthy broccoli side dish.

Author: Martha Stewart

Roasted Yam Halves

Halving the yams before roasting greatly reduces the cooking time and gives them a nice golden crust.

Author: Martha Stewart

Potato Gnocchi

Gnocchi should be made in one continuous process: cook the potatoes, make the dough, form the gnocchi. For more gnocchi serving suggestions, see our Gnocchi...

Author: Martha Stewart

Chili Lime Popcorn

Instead of dousing popcorn in butter, give plain kernels heat and zing by sprinkling them with chili powder and lime zest. The snack will be just as tasty...

Author: Martha Stewart

Roasted Tomato and Fennel Sauce

This sauce is delicious tossed with pasta and a handful of Parmesan. You can also spoon it onto toasted baguette slices and serve as a crostini.

Author: Martha Stewart

Classic Apple Pandowdy

Author: Martha Stewart

Cranberry Pear Sauce

Skip the canned variety and whip up this naturally delicious chunky cranberry sauce instead. Pears and dried cherries give it an extra touch of natural...

Author: Martha Stewart

Roasted Carrots with Lemon Dressing

This lemony side dish gives carrots a little more sweetness with honey and a little zing from cayenne.

Author: Martha Stewart

Cranberry Sauce with Dried Figs

This cranberry sauce with dried Calimyrna figs has a chutney-like texture. A little red wine makes the sauce rich in flavor and ruby red in color.

Author: Martha Stewart

Braised Green Beans with Tomatoes and Cilantro

Summer tomatoes are a thing of beauty, but what if you're wanting to take a (short) break from all those caprese salads? Try this Spanish-inspired-side...

Author: Martha Stewart

Roasted Fennel

Raw, fennel is cool and crunchy. Cooked, fennel turns mellow and the flesh softens; it is perfect as a side dish for fish or chicken.

Author: Martha Stewart

Citrus Salsa

Use this fresh salsa recipe when making our Artichoke Bottoms with Shrimp and Citrus Salsa; it's also delicious with any grilled fish or chicken.

Author: Martha Stewart

Sauteed Broccoli With Lemon

Complement a feast of hearty dishes with a side of crisp broccoli dressed with lemon juice and olive oil.

Author: Martha Stewart

Braised Green Beans with Tomatoes

A healthy, one-skillet vegetable side. Make it vegan by using vegetable broth.

Author: Martha Stewart

Nobu's Eggplant with Miso

...

Author: Martha Stewart

Parmesan Cream

This cream is an ingredient in our Winter Herb and Ricotta Cannelloni.

Author: Martha Stewart

Apple Sundaes with Cider Caramel Sauce

The caramel apple takes a sophisticated turn in this dessert. Baked with butter, sugar, ginger, and cinnamon, the fruit goes soft and spicy before you...

Author: Martha Stewart

Mushroom Stuffing

This traditional bread stuffing features assorted mushrooms -- choose any variety you like.

Author: Martha Stewart

Ginger Syrup

This ginger syrup can be used to flavor just about anything, but we love adding it to plain seltzer for homemade ginger ale.

Author: Martha Stewart

Tofu and Broccoli Stir Fry

This vegetarian, broccoli tofu stir-fry is delicious over brown rice or noodles.

Author: Martha Stewart

Piperade

Tony Esnault uses Holland bell peppers because their thick flesh holds up well when roasting. Use leftover piperade over grilled meat or fish, or as a...

Author: Martha Stewart

Peach Plum 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: Carve an X in the...

Author: Martha Stewart

Salt 'n' Vinegar Roasted Potatoes

...

Author: Martha Stewart

Onion Tomato Relish

Serve this alongside our Cocktail Franks in a Baguette.

Author: Martha Stewart

Grilled Mushrooms and Leeks

Mushrooms and leeks are an especially good combo when cooking with a grill wok.

Author: Martha Stewart

Oven Roasted Chestnuts

These are delicious eaten on their own, or used to make our Roasted Free-Range Turkey with Pear and Chestnut Stuffing.

Author: Martha Stewart

Skillet Braised Fennel

Fresh fennel, which has a strong anise flavor and crunchy texture when raw, becomes mellow and meltingly soft when braised.

Author: Martha Stewart

Twice Baked Sour Cream And Chive Potatoes

This classic baked potato dish goes well with roasted chicken, beef, or pork.

Author: Martha Stewart

Lemon Thyme Butter

This makes a perfect dipping sauce for artichokes.

Author: Martha Stewart

Mashed Potatoes with Golden Onions and Roquefort

This recipe is a flavorful and decadent variation on classic mashed potatoes.

Author: Martha Stewart

Zucchini Potato Pancakes

Lacy, green-flecked zucchini-potato pancakes are a pefect complement to any meat dish; they're also delicious served with a dollop of sour cream.

Author: Martha Stewart

Spicy and Sweet Popcorn

This is an adult alternative to sweet kettle corn or caramel corn.

Author: Martha Stewart

Honey Sesame Popcorn

Dress up the ultimate movie nosh in rich caramel and toasted black and white sesame seeds for your next Oscars party. To make the process seamless, make...

Author: Martha Stewart

Lemon Fingerling Potatoes

Panfried fingerling potatoes are accented with thyme and lemon.

Author: Martha Stewart

Fresh Carrot Pasta Dough

This rich, slightly sweet pasta pairs nicely with parmesan cheese and cracked pepper.

Author: Martha Stewart

Calvados Gravy

Calvados, an apple brandy, adds a sweet finish to this gravy. The neck and giblets roasted alongside the turkey add flavor to the drippings -- discard...

Author: Martha Stewart