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Side dishes

Explore 2690 recipes, 1 project, 91 articles, 58 galleries, 397 videos, and more

Nests Filled with Summer Salad

Ingredients
  • 3 large squares plain shredded-wheat cereal
  • 1 tablespoon all-purpose flour
  • 1/4 cup finely grated Parmesan cheese
  • Salt and freshly ground pepper
  • 5 tablespoons unsalted butter, melted
  • Vegetable-oil cooking spray
  • 2 ounces (about 10 beans) green beans, trimmed
  • 2 ounces (8 to 10 tomatoes) grape tomatoes, halved or quartered if large
  • 2 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
  • 1 tablespoon white wine vinegar
  • 1 tablespoon olive oil
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Leek Stew

Ingredients
  • 2 cups pecans
  • 2 tablespoons Simple Syrup
  • Pinch of cayenne pepper
  • Pinch of fennel seeds
  • Pinch of ground cardamom
  • Coarse salt and freshly ground pepper
  • 4 tablespoons unsalted butter
  • 3 large leeks, trimmed, white and light-green parts only cut into 3-by-1/4-inch pieces, rinsed well
  • 2 large Yukon gold potatoes, peeled and chopped
  • 1/2 cup store-bought low-sodium chicken stock
  • 1/2 teaspoon finely chopped fresh sage
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Cranberry-Golden Raisin Chutney

Other Ideas:
Chutney, Cranberries, Raisins
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Mendoza's Fresh Corn Polenta

Other Ideas:
Corn on the cob, Polenta
Ingredients
  • 12 medium ears fresh corn
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons salted butter
  • 1 large onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 large ripe tomato (13 ounces), finely chopped (about 2/3 cup)
  • 4 basil leaves, thinly sliced crosswise
  • 1 medium red bell pepper, roasted, seeded, and finely chopped (about 1 1/2 cups)
  • 1 1/2 to 2 cups whole milk
  • 2 teaspoons coarse salt
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Frisee and Radicchio Salad

Time:15 mins
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Pasta with a Hole, Sheep's Cheese, and Eggs

Other Ideas:
Cheese, Eggs, Main course
Ingredients
  • Coarse salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1 large red onion, cut into 1/4-inch pieces
  • 1 pound perciatelli or bucatini pasta
  • 4 large eggs
  • 1 cup aged sheep's milk cheese, such as Cacio de Roma
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1 cup freshly grated Parmigiano Reggiano cheese
  • 4 to 8 large egg yolks, for serving
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Glazed Root Vegetables

Other Ideas:
Carrots, Parsnips, Rutabagas
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Broccoli Rabe with Mozzarella Crema

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Maple-Glazed Sweet Potatoes with Cipollini Onions

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