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Creamy Herbed Mashed Potatoes

These creamy mashed potatoes are a perfect complement to an early fall dinner.

Author: Martha Stewart

Basic Simple Syrup

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

Grilled Fava Beans

Look for sturdy green pods with a velvety fuzz. Avoid any with slimy brown spots or overly large beans.

Author: Martha Stewart

Chive Infused Oil

Chives in oil enhance the flavors of both poultry and fish.

Author: Martha Stewart

Classic Hollandaise Sauce

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 Sauce

Harissa is a fiery-hot Moroccan condiment that is usually served with couscous.

Author: Martha Stewart

Celery Root and Yukon Potato Puree

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

Roasted Eggplant with Basil

This dish goes well with grilled chicken or fish, or toss with pasta.

Author: Martha Stewart

Cayenne Chile Hot Sauce

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

Spicy Pepper Vinaigrette

This flavorful no-cook sauce is perfect with our Pan-Fried Shell Steaks.

Author: Martha Stewart

Kale and Sausage Stuffing

Wilted kale, hot Italian sausage, and golden raisins make a balanced, hearty mixture.

Author: Martha Stewart

Make Ahead Parsnip Apple Mash

Earthy parsnips are sweetened with apples and blended into a delightfully silky puree.

Author: Martha Stewart

Honey Sesame Popcorn

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

Lemony Smashed Potatoes

Serve these easy lemony potatoes with our Roasted Salmon with Herbed Yogurt.

Author: Martha Stewart

Easy Roasted Vegetables

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

Roasted Silver Queen Corn with Cilantro Lime Butter

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

Boozy Fruit

You can make this port-spiked compote up to a week in advance. Serve it with our Baked Brie.

Author: Martha Stewart

Shingled Roasted Potatoes

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

Lemon and Caper Mashed Potatoes

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

Roasted Carrots and Parsnips with Thyme

These root vegetables come out of the oven tender and sweet.

Author: Martha Stewart

Spicy Cherry Tomato Salsa

Use this salsa to top our Grilled Rib-Eye Steaks.

Author: Martha Stewart

Gingered Golden Fruit Chutney

This sweet-tart relish is a great accent to Herb-Crusted Standing Rib Roast. It's also tasty with pork chops.

Author: Martha Stewart

Brown Sugar Spiced Red Cabbage

Red cabbage owes its sweet-tart taste to brown sugar and vinegar.

Author: Martha Stewart

Candied Carrot Strips

Use these colorful carrot strips to decorate our Carrot-Ginger Layer Cake. Martha made this recipe on "Martha Bakes" episode 712.

Author: Martha Stewart

Beet and Cucumber Relish with Grilled Asparagus

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

Sauteed Spinach with Pepitas and Sesame Seeds

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

Rosemary Simple Syrup

Use this simple syrup to create our Rosemary Vodka Tonics.

Author: Martha Stewart

Tomato Pepper Sauce

Serve this peppery tomato sauce with our Spinach Roulade.

Author: Martha Stewart

Asparagus Mimosa

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

Spicy Plum Salsa

Juicy plums and cucumbers mixed with fiery jalapeno chile attain just the right balance of sweet and spicy.

Author: Martha Stewart

Mignonette Sauce

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

Cranberry Sauce with Cognac

This is a spicy variation on traditional cranberry sauce.

Author: Martha Stewart

Quick Braised Broccoli Rabe

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

Skillet Potato Cake

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Author: Martha Stewart

Strawberry Jam

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Author: Martha Stewart

Cauliflower Steaks with Romesco Sauce

Vegetarians and meat-eaters alike will appreciate the appeal of this hearty knife-and-fork dish.

Author: Martha Stewart

Orange Miso Dressing

Japanese flavors, such as miso and ginger, are a harmonious match for a grilled-salmon salad.

Author: Martha Stewart

Barbecue Sauce for Pulled Pork Sandwiches

Use this recipe when making our Pulled-Pork Sandwiches.

Author: Martha Stewart

Rodney Scott's Rib Rub

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

Arabic Seafood Spice Blend

Author: Martha Stewart

Spice Bundle for One Pot Shrimp Boil

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

Lemon Herb Sauce

Serve this creamy sauce with our Salmon Cakes.

Author: Martha Stewart

Macerated Fruit

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

Saffron Mayonnaise

Offer this subtly-flavored mayonnaise as an accompaniment to our Fruits de Mer Platter.

Author: Martha Stewart

Blood Orange and Pummelo Marmalade

Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.

Author: Martha Stewart

Tofu Vegetable Stack

...

Author: Martha Stewart

Warm Brussels Sprout Dip

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

Ranch Dressing

Try this dressing as a dip for crudites.

Author: Martha Stewart

Butter Pecan Sweet Potatoes

This sweet and spicy side dish is sure to be a crowd-pleaser on Thanksgiving.

Author: Martha Stewart