We love this recipe when made with pecans, but any firm nuts, such as cashews or walnuts, will work well.
Author: Martha Stewart
This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for...
Author: Martha Stewart
Everyone loves these stacks of eggplant layered with mozzarella and Parmesan cheese and tomato sauce.
Author: Martha Stewart
Collard greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic...
Author: Martha Stewart
The next time you're invited to a barbecue, bring a jar of this homemade spice rub; it makes a great gift.
Author: Martha Stewart
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for...
Author: Martha Stewart
This is a quick and healthy side dish to any Sunday dinner.
Author: Martha Stewart
This winning holiday dish is almost a dessert before you get to the pie.
Author: Martha Stewart
The versatile flavor of currantjelly complements a varietyofdishes -- from crusty breadwith butter to cold meats. Ourtartversion was inspired bythe famous...
Author: Martha Stewart
Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.
Author: Martha Stewart
Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.
Author: Martha Stewart
A handful of fresh mint brightens peas and pearl onions, making this dish an ideal side for a rich meal.
Author: Martha Stewart
This sauce can be used on pasta or pizza and spooned over vegetables, rice, or fish. It's perfect in our Vegetable Lasagna.
Author: Martha Stewart
When garlic is pickled, its flavor mellows, becoming slightly sweet and tangy -- yet it remains very garlicky. The pickling process is quick -- after sitting...
Author: Martha Stewart
Beet roots can be cooked in a variety of ways (or even eaten raw), but roasting best brings out their natural sweetness.
Author: Martha Stewart
This basic marinade imparts a bright flavor and keeps meats moist. It's perfect for grilling and also enhances the flavors of fresh vegetables, tofu, and...
Author: Martha Stewart
The combination of tender leaks and carrots make for a tasty side dish.
Author: Martha Stewart
Red Thai chile peppers give pickled corn a kick. Simply slice raw corn into thick coins, let it soak in the pickling liquid for 24 hours, and serve it...
Author: Martha Stewart
Serve these flavorful mashed potatoes with Braised Brisket.
Author: Martha Stewart
This side pairs well with Tuna Casserole, pasta, or steak.
Author: Martha Stewart
This secret weapon for authentic Middle Eastern fare usually takes weeks to make, but if you use finely sliced thin-skinned Meyer lemons, you can re-create...
Author: Martha Stewart
Roasting these winter vegetables simply with olive oil and herbs brings out their natural sweetness.
Author: Martha Stewart
Serve this delicious side with our Honey-Glazed Chicken.
Author: Martha Stewart
The sweetness of the parsnips is balanced by adding potatoes. If your parsnips are very large, cut out the woody core before cooking them.
Author: Martha Stewart
Eggplant can be roasted whole or in slices, like zucchini; toss slices on a baking sheet with olive oil, salt, and pepper before roasting. The flesh can...
Author: Martha Stewart
Honey glazes this simple side dish of roasted sweet potatoes, carrots, and parsnips with sweetness and sheen. Walnut halves and thyme sprigs roast along...
Author: Martha Stewart
Roasting these veggies with lemon and garlic brings out their natural sweetness.
Author: Martha Stewart
This is the perfect sauce for our grilled salmon with citrus sauce.
Author: Martha Stewart
Roasting sweet potatoes at a high oven temperature makes the skin delicious and extra crackly.
Author: Martha Stewart
Instant potatoes from the box can't compare to this homemade version.
Author: Martha Stewart
Pull together this quick tangy sauce for serving with Salmon Coulibiacs.
Author: Martha Stewart
Pepper jelly makes a spicy-sweet match for soft cheeses, such as goat or Camembert (or even cream cheese) -- especially when served atop crackers or crostini....
Author: Martha Stewart
If small acorn squashes are unavailable, use larger ones and cut them into wedges.
Author: Martha Stewart
Dark, sweet-tart balsamic vinegar adds tangy depth to roasted vegetables.
Author: Martha Stewart
This member of the lily family has been cultivated for more than 2,000 years. Asparagus is at its peak from February through June and is a good source...
Author: Martha Stewart
This jam makes a delicious condiment for any meat, and is the stuffing for our Chicken Breasts Filled With Onion Jam.
Author: Martha Stewart
Serve these turnip oven fries with roasted chicken, burgers, or mussels.
Author: Martha Stewart
Aromatic rosemary and garlic add depth to roasted potatoes.
Author: Martha Stewart
Got a bumper crop of cucumbers? Make a batch of these easy pickles and stash them in the freezer -- you're going to love having the tangy treats in your...
Author: Martha Stewart
Parsnips and carrots make a good companion to a main dish of pork chops.
Author: Martha Stewart
This is an easy and bright addition to the Thanksgiving menu that doesn't require any cooking.
Author: Martha Stewart
Fresh cranberries bring a pleasing tartness and beautiful ruby color to basic applesauce.
Author: Martha Stewart
These mounds of soft, buttery spuds with crisp golden crusts have indented centers made to hold pools of gravy.
Author: Martha Stewart
Tomato paste, red onion, and fresh basil add a hint of sweetness to this quick-cooking marinara. Pile our meatballs on spaghetti and you have a familiar...
Author: Martha Stewart
Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.
Author: Martha Stewart
Serve this lively sauce alongside our Butterflied, Rolled, and Roasted Leg of Lamb.
Author: Martha Stewart
Use this dressing when making our Fingerling Potato Salad with Sugar Snap Peas.
Author: Martha Stewart
The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms'...
Author: Martha Stewart