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Side dishes

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

Buttermilk Fried Chicken

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Buttermilk Fried Chicken

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Hashbrowns Fried Chicken and Onion Rings Part 2

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Stuffed Eggplant Parmesan

Ingredients
  • 6 small eggplants, (about 8 to 10 ounces each)
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 cups Tomato Sauce
  • 1 1/2 tablespoons medium-chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons unsalted butter
  • 4 1/2 tablespoons all-purpose flour
  • 1 1/2 cups skim milk
  • 1/8 teaspoon grated nutmeg
  • 3 tablespoons freshly grated Parmesan cheese
  • Olive-oil cooking spray
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Broccoli and White Bean Salad

Ingredients
  • 1 large bunch broccoli (about 1 pound)
  • Coarse salt
  • 1 can (15 1/2 ounces) cannellini beans, drained and rinsed
  • 1/2 small red onion, halved and thinly sliced into half-moons
  • 1 tablespoon freshly squeezed lemon juice, plus 1 tablespoon finely grated lemon zest (about 1 lemon)
  • 2 tablespoon extra-virgin olive oil
  • 1/4 teaspoon crushed red-pepper flakes
  • Freshly ground black pepper
  • 3/4 cup (about 2 ounces) shaved Pecorino Romano or Parmesan cheese
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Beef Stroganoff Family Challenge

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Crispy Potatoes with Rosemary

Time:1 hour
Other Ideas:
Russet potatoes
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Hatch Chile Corn Pudding

Time:1 hour 30 mins
Ingredients
  • 24 ounces frozen corn kernels (4 cups), thawed and drained, at room temperature, divided
  • 1 teaspoon coarse salt
  • 3 scallions, thinly sliced
  • 1 can (4 ounces) Hatch green chiles, diced
  • 3 tablespoons all-purpose flour
  • 2 cups grated Monterey Jack cheese (6 ounces), divided
  • 5 large eggs, room temperature
  • 2/3 cup heavy cream
  • 1/2 stick unsalted butter
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Oven-Baked Risotto

Time:40 mins
Ingredients
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 3/4 cup Arborio rice
  • 1/4 cup dry white wine, (optional)
  • 2 to 2 1/4 cups hot water
  • 1/2 cup homemade or low sodium canned chicken stock
  • 3/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon unsalted butter
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons finely chopped fresh flat-leaf parsley, (optional)
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