These creamy mashed potatoes are a perfect complement to an early fall dinner.
Author: Martha Stewart
Simple Syrup is a staple for a reason. It's ready in minutes, lasts for months, and dissolves quickly in iced tea and other cold drinks.
Author: Martha Stewart
Look for sturdy green pods with a velvety fuzz. Avoid any with slimy brown spots or overly large beans.
Author: Martha Stewart
Chives in oil enhance the flavors of both poultry and fish.
Author: Martha Stewart
The rich, yet airy, sauces of the hollandaise family are made with lemon juice or another liquid that is thickened with egg yolks and butter or oil. By...
Author: Martha Stewart
Harissa is a fiery-hot Moroccan condiment that is usually served with couscous.
Author: Martha Stewart
Celery root (also called celeriac) adds a mild earthy flavor to this creamy side dish. Thin the puree with some warm milk or low-sodium broth for a silky,...
Author: Martha Stewart
This dish goes well with grilled chicken or fish, or toss with pasta.
Author: Martha Stewart
This thin sauce has a strong cayenne taste and can be used to add flavor to sauces and foods such as pizza, chicken wings, and sandwiches.
Author: Martha Stewart
This flavorful no-cook sauce is perfect with our Pan-Fried Shell Steaks.
Author: Martha Stewart
Wilted kale, hot Italian sausage, and golden raisins make a balanced, hearty mixture.
Author: Martha Stewart
Earthy parsnips are sweetened with apples and blended into a delightfully silky puree.
Author: Martha Stewart
Dress up the ultimate movie nosh in rich caramel and toasted black and white sesame seeds for your next Oscars party. To make the process seamless, make...
Author: Martha Stewart
Slide a tray into the oven on Sunday, and eat roasted vegetables with grains, pastas, and salads (or as a side with anything) all week. Simply cut them...
Author: Martha Stewart
Serve these easy lemony potatoes with our Roasted Salmon with Herbed Yogurt.
Author: Martha Stewart
Though our recipe calls for this corn to be baked in the oven, it would also be good cooked on the grill.
Author: Martha Stewart
You can make this port-spiked compote up to a week in advance. Serve it with our Baked Brie.
Author: Martha Stewart
Shingling these potatoes is as easy as thinly slicing each (just not all the way through) before roasting them. The result is a beautiful display. Put...
Author: Martha Stewart
This buttery potato side dish packs a zesty punch, thanks to fresh lemon and capers. To keep mashed potatoes warm for up to two hours, place them in a...
Author: Martha Stewart
These root vegetables come out of the oven tender and sweet.
Author: Martha Stewart
This sweet-tart relish is a great accent to Herb-Crusted Standing Rib Roast. It's also tasty with pork chops.
Author: Martha Stewart
Red cabbage owes its sweet-tart taste to brown sugar and vinegar.
Author: Martha Stewart
Use these colorful carrot strips to decorate our Carrot-Ginger Layer Cake. Martha made this recipe on "Martha Bakes" episode 712.
Author: Martha Stewart
Diced roasted beets (and crisp cucumber) are like colorful confetti on top of grilled asparagus. Roasting is a great way to cook beets; it concentrates...
Author: Martha Stewart
Save baby spinach for salads -- for this recipe, a heartier variety is best. Look for leaves that are thick and curly, which will retain more texture and...
Author: Martha Stewart
Use this simple syrup to create our Rosemary Vodka Tonics.
Author: Martha Stewart
Serve this peppery tomato sauce with our Spinach Roulade.
Author: Martha Stewart
This seafood condiment is a must-have, especially when there are raw oysters to be had in our Fruits de Mer Platter.
Author: Martha Stewart
Juicy plums and cucumbers mixed with fiery jalapeno chile attain just the right balance of sweet and spicy.
Author: Martha Stewart
Hard-cooked eggs aren't just for decorating. Here's another seasonal way to enjoy them: in asparagus mimosa, a classic dish named for the pretty yellow-and-white...
Author: Martha Stewart
This is a spicy variation on traditional cranberry sauce.
Author: Martha Stewart
This is an example of a short braise, where the cooking liquid is not reduced to make a sauce. Many recipes call for broccoli rabe to be blanched and then...
Author: Martha Stewart
Japanese flavors, such as miso and ginger, are a harmonious match for a grilled-salmon salad.
Author: Martha Stewart
Vegetarians and meat-eaters alike will appreciate the appeal of this hearty knife-and-fork dish.
Author: Martha Stewart
For South Carolina pitmaster Rodney Scott, smoke is the primary seasoning for his famous pork spare ribs...but the all-important dry rub is a close second....
Author: Martha Stewart
Use this recipe when making our Pulled-Pork Sandwiches.
Author: Martha Stewart
Author: Martha Stewart
Try a flavorful combination of dried bay leaves, allspice, coriander seeds, mustard seeds, dill seeds, and red pepper flakes when you boil your favorite...
Author: Martha Stewart
Many holiday recipes call for dried fruits that have been steeped in alcohol. Make a batch in advance to have on hand, adapting the fruits and liquors...
Author: Martha Stewart
Offer this subtly-flavored mayonnaise as an accompaniment to our Fruits de Mer Platter.
Author: Martha Stewart
Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
Author: Martha Stewart
This sweet and spicy side dish is sure to be a crowd-pleaser on Thanksgiving.
Author: Martha Stewart
Nutritionally speaking, Brussels sprouts are famous as a vegetable overachiever. One cooked cup contains four grams of fiber and a day's worth of vitamin...
Author: Shira Bocar