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Side dishes

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

Roasted Tomatoes

Other Ideas:
Plum tomatoes
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Sauteed Sesame Spinach with Asparagus

Ingredients
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon olive oil
  • 2 cloves garlic, thinly sliced
  • 1 red bell pepper, stemmed, seeded, ribs removed, and julienned
  • 1/2 cup small oyster or maitake mushrooms, cleaned
  • 1 bunch medium asparagus tips (about 2 inches long), halved lengthwise
  • Coarse salt and freshly ground pepper
  • 1 cup packed baby spinach, washed and dried
  • 1 tablespoon black sesame seeds, toasted and ground
  • Lime wedges, for garnish
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Black Bean and Tomato Chili

Ingredients
  • 1 3/4 cups dried black beans
  • 3 large or 4 small dried guajillo chiles
  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 8 cloves garlic, minced
  • 4 teaspoons ground cumin
  • 1 3/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 pounds assorted ripe tomatoes, seeded and cut into 1-inch chunks
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons balsamic vinegar
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Roasted Beet and Tomato Puree with Orange

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Parker House Rolls

Other Ideas:
Bread course, Butter, Milk
Ingredients
  • 1/2 cup melted (1 stick) unsalted butter, plus more melted butter for brushing bowl
  • 1 1/2 cups warm (115 degrees) milk
  • 2 (1/4-ounce) packages active dry yeast
  • 6 tablespoons sugar
  • 2 teaspoons salt
  • 2 large eggs, lightly beaten
  • 6 to 6 1/2 cups all-purpose flour, plus more for work surface
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Roasted Potatoes

Other Ideas:
Potatoes, Vegetable dishes
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Sauteed Peas and Scallions

Time:10 mins
Other Ideas:
Peas, Scallions
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Roasted-Tomato Salsa

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Fresh Mint Jelly

Other Ideas:
English/Scottish, Jellies, Mint
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Summer Herb Potato Salad

Ingredients
  • 2 pounds small Yukon gold potatoes, halved if large (about 6 cups)
  • 1/4 cup white-wine vinegar
  • 1 teaspoon coarse salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons coarsely chopped fresh chervil leaves
  • 1/4 cup finely chopped fresh chives
  • 2 tablespoons finely chopped fresh tarragon, plus sprigs for garnish
  • Freshly ground pepper, to taste
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