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Quince Syrup

Make this for our Roast Turkey.

Author: Martha Stewart

Loaded Baked Sweet Potatoes

This plant-powered lunch is packed with healthy fats from avocado and fiber-packed ingredients like sweet potatoes and black beans. It will fuel your afternoon...

Author: Martha Stewart

Raw Pack Tomatoes

For raw packing, Eugenia Bone prefers widemouthed pint jars because they're easier to reach into. Recipe copyright 2012 by Eugenia Bone.

Author: Martha Stewart

Sour Cherry Compote

Use this compote to make our Sour Cherry Charlotte.

Author: Martha Stewart

Spicy Red Pepper Sauce

This zesty red sauce is thick with diced red peppers. Its piquancy comes from crushed red-pepper flakes and dashes of hot sauce. Serve tossed with hearty...

Author: Martha Stewart

Brandy Cointreau Syrup

Use this to make our Gingerbread Town-Square Cake. If you plan to serve the cake to children, omit the brandy and the Cointreau from the syrup.

Author: Martha Stewart

Grated Rutabaga with Parmesan

...

Author: Martha Stewart

Roasted Beet and Tomato Puree with Orange

Orange juice and plum tomatoes brighten purply-red beets and balance out their earthy flavor.

Author: Martha Stewart

Arabic Spice Blend

Use this fragrant, aromatic spice mix in Martha's Date-Glazed Lamb Chops.

Author: Martha Stewart

Orange Marmalade Pan Sauce

Adding marmalade to the pan drippings is an easy way to reproduce the flavors of a classic duck a lorange.

Author: Martha Stewart

Apple Strata

This nutritious snack will satisfy any craving.

Author: Martha Stewart

Lemon Curd for Lemon, Blackberry, and Meringue Parfait

Use this curd to make our Lemon, Blackberry, and Meringue Parfait. It's also delicious as a spread for scones or shortbread.

Author: Martha Stewart

Beet Apple Mash

This is a side dish that's so tasty straight up, you can save the butter and cream for dessert.

Author: Martha Stewart

Calabrian Chili Honey

At once aromatic, spicy, and sweet, this bewitching concoction makes an excellent topping for Christian Petroni's Tenderoni Pizza.

Author: Martha Stewart

Red Raspberry Sauce

This is delicious spooned over ice cream and fresh fruit, or as an accompaniment to our Berry Vacherin.

Author: Martha Stewart

Cranberry Fig Relish

A sweet, tangy accompaniment to your holiday roast.

Author: Martha Stewart

Zucchini Babaghanouj

Zucchini gives a different spin to this Mediterranean dip traditionally made with eggplant. Serve the dip as part of a mezze platter, alongside pita, crudite...

Author: Martha Stewart

Steamed Broccoli with Miso Sesame Sauce

Serve this broccoli as a side dish or as a first course in place of a salad.

Author: Martha Stewart

Instant Pot Carnitas

It's all about bold flavor for minimal effort in this shredded pork dish. Toss the meat with a handful of pantry staples--chipotles in adobo, oregano,...

Author: Riley Wofford

New Potatoes with Ginger and Mint

Indian-inspired flavors add an unexpected twist to new potatoes.

Author: Martha Stewart

Almond Herb Pesto

Author: Martha Stewart

Roasted Potatoes and Mushrooms with Melted Taleggio Cheese

Woodsy mushrooms and tangy Taleggio, a buttery Italian cheese, contrast deliciously with crisp roasted potatoes. Bake the ingredients in two dishes so...

Author: Martha Stewart

White Beans with Gremolata

Gremolata is a garnish made from chopped parsley, garlic, and lemon zest. It is traditionally served with rich osso buco, but here we have stirred it into...

Author: Martha Stewart

Collard Greens with Lemon

This side of sauteed greens takes its tangy lift from a generous squeeze of lemon.

Author: Martha Stewart

Split Pea Crisps

Get your crunch fix with these crisped split-peas that are a great afternoon snack.

Author: Martha Stewart

Sour Cherry Conserve

This fruit spread comes together quickly, unlike many jams and jellies.

Author: Martha Stewart

Vegetable Tagine

This eggplant-and-zucchini tagine was developed by Chef Stephen Kalt of New York City's Spartina restaurant, and is uniquely flavored with bananas, currants,...

Author: Martha Stewart

Chutney Glazed Carrots

The chutney gives these carrots a delicious sweet-hot flavor.

Author: Martha Stewart

Champagne Shallot Vinaigrette

This vinaigrette is perfect on our Red Lettuce, Asian Pear, and Mint Salad.

Author: Martha Stewart

Quick Grilled Peach Salsa

Serve this summery salsa over grilled chicken breasts, lamb chops, or flank steak for an infusion of spicy sweetness.

Author: Martha Stewart

Pierogi with Potato Filling and Brown Butter

Hearty potato pierogi are made creamy with the natural buttery flavor of Yukon golds and a drizzle of nutty brown butter. For a step-by-step guide, see...

Author: Martha Stewart

Jacques Torres's Chocolate Leather

Follow this technique using dark or milk chocolate to create thin, flexible sheets of chocolate perfect for wrapping around the edges of a cake or creating...

Author: Martha Stewart

Braised Endive in Mustard Vinaigrette

We like to serve endive family-style as a side dish with Pasta with Sausage and Escarole.

Author: Martha Stewart

Caramel Pear Terrine

Sugar and spice mingle in this stunning terrine constructed of layers of paper-thin pear slices that are baked until meltingly tender. A dusting of star...

Author: Martha Stewart

Armagnac Simple Syrup for Chestnut Cake with Chocolate Armagnac Glaze

Use this simple syrup in our Chestnut Cake with Chocolate-Armagnac Glaze.

Author: Martha Stewart

Potatoes with Mint Mayonnaise

Serve this side dish with our Poached Salmon with Beet Relish and Green Beans with Tapenade Dressing.

Author: Martha Stewart

Grilled Peach Relish

This relish goes well with grilled or roasted pork, chicken, or duck.

Author: Martha Stewart

Tahini Fruit Dip

Tahini adds a nutty richness to this sweet and creamy dip, suitable for snacking or a light, healthy dessert.

Author: Martha Stewart

Potato Packets

These garlicky potatoes are easily grilled in 2 foil packets.

Author: Martha Stewart

Shallot Vinaigrette for Roasted Autumn Harvest Salad

Serve this vinaigrette along with the delicious Roasted Autumn Harvest Salad from "Martha Stewart's Cooking School."

Author: Martha Stewart

Mashed Potatoes with Golden Onions and Roquefort

This recipe is a flavorful and decadent variation on classic mashed potatoes.

Author: Martha Stewart

Buttered Green Beans with Shallots and Lemon

The crunchy, downright addictive topping in this recipe adds big flavor to all manner of side dishes, including mashed potatoes, brussels sprouts, and...

Author: Martha Stewart

Sliced Tomatoes and Red Onion

In late summer, a fine side is a salad with tomatoes from the garden and a few slices of onion.

Author: Martha Stewart

Hot Chocolate Ice Cubes

This recipe makes more ice cubes than needed for two servings of Frozen Hot Chocolate. Freeze in trays and transfer cubes to zip-top plastic bags to have...

Author: Martha Stewart

Easy Flourless Almond Cake Recipe

Whether you have gluten allergy or you just like almonds, you going to love this flourless almond cake. Although this almond cake does not contain flour...

Author: TheCookingFoodie

Apple Butter for Hand Pies

This flavorful spread is the perfect filling for our Apple-Butter Hand Pies and works beautifully on toast.

Author: Martha Stewart

Spicy Butter

Serve this spicy butter with our Shrimp Boil with Corn and Potatoes.

Author: Martha Stewart

Melon with Ruby Port

A perfectly ripe melon is aromatic and yields to firm pressure at the stem end. Ruby port adds color and flavor.

Author: Martha Stewart

Succotash Salad

Salting and draining the zucchini beforehand prevents this summer salad from getting watery.

Author: Martha Stewart

Aioli for Peekytoe Crab Toast

This aioli recipe adds garlicky flavor to chef Dan Kluger's Peekytoe Crab Toast.

Author: Martha Stewart