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Side dishes

Explore 2692 recipes, 1 project, 91 articles, 58 galleries, 401 videos, and more

Easy Arborio Rice

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Sausage Logs

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Baby Bok Choy with Chile, Garlic, and Ginger

Time:25 mins
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Cornbread Stuffing

Ingredients
  • 2 cups chestnuts
  • Cornbread
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, plus more, softened, for baking dish
  • 2 large onions, finely chopped
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped shallots
  • Coarse salt and freshly ground pepper
  • 4 Gala apples, peeled, cored, and cut into 1/2-inch pieces
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh sage
  • 1 to 1 1/2 cups Turkey Stock or low-sodium store-bought chicken or vegetable broth
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Smashed Parsnips and Potatoes with Thyme

Time:30 mins
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Cranberry-Pomegranate Gelatin

Ingredients
  • 1 teaspoon unflavored powdered gelatin
  • 2 1/4 teaspoons unflavored powdered gelatin
  • 3 clementines
  • 2 bags (each 12 ounces) fresh or frozen (thawed) cranberries
  • 2 1/2 cups sugar
  • 1 1/3 cups fresh orange juice (from 3 to 4 oranges)
  • 1 1/2 cups unsweetened pomegranate juice
  • 2 cups cold water
  • 1 cinnamon stick
  • 2 teaspoons unflavored powdered gelatin
  • 2/3 cup sugar
  • 1 strip (2 inches long) lemon peel
  • 1 bag (12 ounces) fresh or frozen (thawed) cranberries
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Heirloom Tomato Sauce

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Giblet Gravy

Time:1 hour 35 mins
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • Reserved wing tips, neck, and giblets from Tuscan-Style Turkey alla Porchetta
  • 2 celery stalks, sliced lengthwise into 2-inch pieces
  • 1 onion, ends trimmed, unblemished skin left on, quartered
  • 1 large carrot, quartered lengthwise
  • 1/2 cup dry white wine
  • 1 tablespoon celery seeds
  • 1/4 teaspoon whole black peppercorns
  • 1 fresh bay leaf
  • 1 sprig flat-leaf parsley
  • 1 thyme sprig
  • 1 sage leaf
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • Coarse salt
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Martha's Vegetable Saute

Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 bunch scallions, trimmed and sliced crosswise into 1/4-inch-thick pieces, white and light green parts only
  • 15 pods okra, trimmed and cut crosswise into 1/2-inch thick pieces
  • 1 Japanese eggplant, trimmed and cut into 1/2-inch pieces
  • 1 red bell pepper, ribs and seeds removed, cut into 1-inch strips
  • 1 purple bell pepper, preferably heirloom, ribs and seeds removed, cut into 1-inch strips
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil leaves
  • Coarse salt and freshly ground black pepper
  • Cooked farro or brown rice, for serving
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Cauliflower Puree

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