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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

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

Braised Red Cabbage with Apple and Onion

This side goes well with roasted pork or turkey.

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

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

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

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

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

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

Fresh Beet Horseradish

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

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

Greek Lemon Roasted Potatoes

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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

Sauteed Spinach with Garlic and Lemon

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

Author: Martha Stewart

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

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

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

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

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

Easy Hollandaise

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

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

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

Spicy Pickled Green Beans

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

Author: Martha Stewart

Roasted Peppers with Garlic and Herbs

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

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

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

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

Maple Glazed Parsnips And Sweet Potatoes

Parsnips adds variety and fragrance to sweet potatoes.

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

Roast Goose

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

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

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

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

Roasted Zucchini, Onion, and Peppers

Serve this delicious side with our Honey-Glazed Chicken.

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

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

Rhubarb Compote

...

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

Green Tomato Chutney

Open ajar of this sweet and sour condiment when the cool weather setsin and its aroma will transport you back to late summer. Serve it as a condimentwith a cheese plate,spread it on a sandwich, oruse it...

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

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

Sauteed Cucumbers

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

Author: Martha Stewart