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Side dishes

Explore 2692 recipes, 1 project, 91 articles, 58 galleries, 400 videos, and more

Jerusalem Artichoke and Carrot Gratin

Ingredients
  • 1 lemon, halved
  • 1 pound Jerusalem artichokes
  • 3 tablespoons unsalted butter, plus more, melted, for dish
  • 1 1/2 pounds fingerling or other small potatoes, skins on, cut into thirds lengthwise
  • 9 medium carrots, peeled and cut into 1/2-inch rounds
  • 4 small cloves garlic, peeled and thinly sliced lengthwise
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground pepper
  • 1 cup heavy cream
  • 2 ounces Gruyere cheese
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Indiana Succotash

Time:20 mins
Other Ideas:
All-American, Corn, String beans
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Yellow Squash with Hazelnuts and Pecorino

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Sorrel and Potato Gratin

Ingredients
  • 2 tablespoons unsalted butter, softened
  • 2 medium shallots, very thinly sliced (about 1/2 cup)
  • Coarse salt and freshly ground pepper
  • 4 ounces sorrel, tough stems removed, cut crosswise into 3/4-inch pieces (about 3 cups)
  • 1 1/2 pounds new potatoes, preferably German Butterball or Yukon gold, peeled and cut crosswise into 1/8-inch-thick rounds
  • 1 1/4 cups heavy cream
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Best Couscous

Time:20 mins
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Quiche with Morels and Scallions

Ingredients
  • Pate Brisee to Make One 10-Inch Crust
  • All-purpose flour, for surface
  • 1 ounce (2 tablespoons) unsalted butter
  • 3 scallions, thinly sliced
  • 4 ounces small fresh morel mushrooms (about 12 to 15), halved
  • 3/4 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 3 large eggs
  • 1/2 cup (1 ounce) finely grated Gruyere cheese
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Fried Squash Blossoms with Salsa Verde

Ingredients
  • 1/2 cup all-purpose flour
  • 1/2 cup cake flour (not self-rising)
  • 1 tablespoon baking powder
  • Coarse salt
  • 1/2 cup Pellegrino sparkling water
  • 12 squash blossoms
  • 2 to 4 ounces mozzarella di bufala, cut into 12 equal pieces (about 1 1/2-by-1/2-inch each)
  • 6 salted anchovy fillets, such as Ortiz Cantabrian, halved
  • Olive oil, for frying
  • Ryan Hardy's Salsa Verde, for serving
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Marcus's Aioli

Other Ideas:
Aioli, Almonds, European, Potatoes
Ingredients
  • 1 1/4 cups plus 2 tablespoons extra-virgin olive oil
  • 1/2 cup blanched almonds
  • 1/4 cup finely chopped potatoes (about 1/2 of a small potato)
  • 1 very small onion, coarsely chopped (1/2 cup)
  • 3 cloves garlic, coarsely chopped
  • 1 teaspoon fresh thyme, leaves
  • 3 large egg yolks
  • 2 tablespoons Dijon mustard
  • Tabasco sauce, to taste
  • Coarse salt and freshly ground pepper
  • Freshly squeezed lime juice, to taste
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Westport River Barrel Cukes

Other Ideas:
Cucumbers, Make-ahead, Pickles
Ingredients
  • 4 1/2 pounds pickling cucumbers, 3 to 5 inches long, blossom ends removed
  • 1 or 2 handfuls small fresh chiles of your choice, stabbed or slit twice
  • 1 large head garlic, minced
  • 1 cup grated fresh horseradish
  • 1 large onion, sliced crosswise about 1/2 inch thick
  • 1 handful fresh dill heads or fronds (optional)
  • 2 tablespoons yellow mustard seeds
  • 2 tablespoons coriander seeds, cracked
  • 1 tablespoon black peppercorns
  • 4 dried bay leaves, crumbled
  • 1 handful grape, sour-cherry, or oak leaves, well washed (optional)
  • 12 cups water
  • 3/4 cup white-wine vinegar
  • 7 1/2 tablespoons coarse salt
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Roasted Paprika Chicken with Greens and Grains

Time:45 mins
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