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Side dishes

Explore 2666 recipes, 1 project, 91 articles, 58 galleries, 329 videos, and more

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Quick-Marinated Yellow Squash Salad

Time:20 mins
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Romaine and Spinach with Buttermilk Dressing and Croutons

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Tarragon Green Beans

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Herbed Baby Potatoes with Lemon Vinaigrette

Other Ideas:
Lemons, New potatoes, Potatoes
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Roasted Autumn Harvest Salad

Ingredients
  • 2 bunches arugula, trimmed and washed well (6 cups)
  • 1/4 cup extra-virgin olive oil
  • Shallot Vinaigrette
  • 8 baby red or golden beets, or 4 medium beets scrubbed and trimmed
  • 8 shallots, peeled and cut in half if large
  • 4 medium parsnips (about 1 pound), peeled and cut into 3-inch lengths (halve the thicker end pieces lengthwise)
  • 6 long carrots, scrubbed well or peeled, halved lengthwise
  • Coarse salt and freshly ground pepper
  • 2 tablespoons fresh rosemary leaves (from 2 sprigs)
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Grated Potato Pancakes

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Raw Beets with Orange-Coriander Vinaigrette

Ingredients
  • 1 1/4 pounds small young beets (mix of red, golden, and Chioggia), trimmed
  • 2 teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice
  • 2 tablespoons sherry vinegar
  • 1 teaspoon honey
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon coriander seeds, toasted and lightly crushed
  • Sea salt flakes, and freshly ground pepper
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Cold Sesame Noodles

Ingredients
  • 1 pound Chinese egg noodles, spaghetti, or linguine
  • 1/2 teaspoon toasted sesame oil
  • 6 tablespoons sesame paste (tahini) or peanut butter
  • 3/4 cup water, plus more if needed
  • 1 tablespoon rice vinegar or white vinegar
  • 3 tablespoons soy sauce
  • 1 1/2 teaspoons sugar
  • 2 garlic cloves, minced
  • 1 scallion (both white and green parts), thinly sliced
  • 1 1/2 inches of fresh ginger, peeled and chopped (1 tablespoon)
  • Chinese chili oil (optional)
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Israeli Couscous with Mint and Lemon

Ingredients
  • 1 1/2 teaspoons coarse salt, plus more for pasta water
  • 8 ounces (1 1/2 cups) Israeli or pearl couscous (or orzo)
  • 5 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/4 cup fresh mint leaves, thinly sliced
  • 5 scallions, thinly sliced diagonally
  • 1/3 cup golden raisins
  • 3 tablespoons very thinly sliced lemon zest (2 to 3 strips)
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons fresh lemon juice
  • Freshly ground pepper, to taste
  • 1/8 teaspoon red-pepper flakes
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Watermelon Feta Salad with Mint Sorbet

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