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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...

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...

Author: Martha Stewart

Braised Red Cabbage with Apple and Onion

This side goes well with roasted pork or turkey.

Author: Martha Stewart

Chocolate Souffle

Souffl├ęs have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites....

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...

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...

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...

Author: Martha Stewart

Easy Potato Pancakes

You can make these classic latkes a couple of hours in advance and reheat them when the guests arrive. Serve with sour cream and applesauce.

Author: Martha Stewart

Greek Lemon Roasted Potatoes

Greek potatoes are roasted with lemon juice and dried Greek oregano; lemon is so central to Greek cooking that the term a la grecque (French for "in the...

Author: Martha Stewart

French Dressing

Homemade salad dressing elevated the simplest of salads. Try French dressing on mixed greens, sliced vegetables, such as tomatoes and cucumbers, or drizzled...

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...

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,...

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...

Author: Martha Stewart

Strawberry Preserves

...

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

Zucchini Dill Pickles

When the garden is overflowing with zucchini, pickle them and put them on burgers, sandwiches, or enjoy one by itself. Make sure to not skip the step of...

Author: Greg Lofts

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...

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

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

Classic Margherita Pizza

An enduring Italian favorite, this simple pie needs nothing more than tomato sauce, fresh mozzarella, Parmesan, and basil to shine.

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...

Author: Martha Stewart

Russian Dressing

Try this Russian dressing recipe in a Turkey Reuben.

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

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

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...

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

Maple Glazed Parsnips And Sweet Potatoes

Parsnips adds variety and fragrance to sweet potatoes.

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

Traditional Eggplant Parmigiana

Layers of rich red sauce, meaty fried eggplant, and melted cheese... Are you hungry yet? Our method for eggplant parmigiana is sure to satisfy.

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...

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

Spinach Lasagna

Traditional lasagna goes vegetarian when you substitute the meat for vegetables like spinach and zucchini. Layer this spinach lasagna with 3 types of cheese...

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,...

Author: Martha Stewart