Lentils are enlivened by coriander, ginger, mint, and cilantro. Sweet beets add lots of minerals.
Author: Martha Stewart
Onions stuffed with meat and rice - original, beautiful and interesting recipe for stuffed onion. these stuffed onion are so rich and flavor that you can...
Author: TheCookingFoodie
One of the best ways to use this bright condiment is spooned over broiled or grilled fish.
Author: Martha Stewart
This recipe is a wonderful way to showcase the flavor of fresh herbs.
Author: Martha Stewart
Use this recipe to make our Hibiscus Sorbet and Hibiscus Punch.
Author: Martha Stewart
Baby eggplants are generally less bitter and more tender than their grown-up counterparts.
Author: Martha Stewart
This marinade works well with gamy meats, such as Cornish hens, duck, quail, and venison.
Author: Martha Stewart
With their thin, fragrant skins and low acidity, Meyer lemons are worth the splurge. This relish uses the whole fruit, which gets mellowed out by sauteed...
Author: Martha Stewart
Creamy mozzarella meets piquant green olives and rich artichoke hearts in this gorgeous vegetarian antipasto. Serve with bread-and maybe with glasses of...
Author: Martha Stewart
Three root cellar staples -- potatoes, turnips, and parsnips -- are mixed with leeks to make the mash.
Author: Martha Stewart
The secret to Everyday Food host Sarah Carey's flavorful preserved lemons? Cinnamon sticks, fresh bay leaves, and two types of seeds -- fennel and coriander....
Author: Martha Stewart
You can make these easy mashed potatoes up to 1 day ahead. Reheat at 350 degrees in a foil-covered baking dish for 10 to 20 minutes.
Author: Martha Stewart
These pantry staples are versatile, healthful, and delicious. Count on them for simple, satisfying meals.
Author: Martha Stewart
The apples add sweetness to this dish, and roasting intensifies the flavor, without adding any fat.
Author: Martha Stewart
Once it has cooled completely, the syrup can be stored in an airtight container in the refrigerator for up to one month.
Author: Martha Stewart
For best results, use coarse (kosher) salt, not table salt, which would be much too salty. If the brine is too tart, add a little sugar to round out the...
Author: Martha Stewart
Leave the red skins on the mashed potatoes and give them an added crunch.
Author: Martha Stewart
This vegetarian supper puts baked eggs at the center of a cheesy, tomatoey sauce.
Author: Martha Stewart
Here's our favorite way to use up an abundance of sweet bell peppers. Roasting them is so easily and the results are simply delicious.
Author: Martha Stewart
This spicy pairing of dried chile peppers and fresh rosemary with Cerignola olives makes a lovely gift.
Author: Martha Stewart
Basil, cilantro, mint, and peanuts give this tofu stir-fry a fresh, Thai-inspired flavor. Serve with rice noodles or jasmine rice.
Author: Martha Stewart
This simple side dish is healthy and delicious, and ready in no time.
Author: Martha Stewart
Sweet potato puree is stuffed into squashes, then finished with kumquats and sage.
Author: Martha Stewart
All-purpose potatoes, like Yukon gold, work well in this recipe, but your favorite variety can be substituted.
Author: Martha Stewart
Serve this relish with grilled meat or fish kebabs. Try replacing some of the lemon with lime or orange segments for a mixed citrus relish.
Author: Martha Stewart
This healthy side dish gets tons of flavor from ginger, shallot, vinegar, and brown sugar.
Author: Martha Stewart
Orange, lime, and lemon come together seamlessly in this triple-citrus vinaigrette that makes for the perfect salad topper.
Author: Martha Stewart
Use this recipe when making our Li's Steamed Chinese Chicken.
Author: Martha Stewart
For a slightly different take on the usual potatoes, pumpkin and braised Swiss chard are mashed along with the spuds for a dish still wholly suited to...
Author: Martha Stewart
This is a good use for end-of-season green tomatoes, and this chutney just might go well on a hamburger.
Author: Martha Stewart
This vinaigrette recipe from Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Greek Salad.
Author: Martha Stewart
Roasted onions, sweet and slightly caramelized, are always a favorite vegetable side dish.
Author: Martha Stewart
These potatoes, infused with vibrant lemon flavor, are a Greek-inspired side perfect for roasted lamb or seared fish.
Author: Martha Stewart
This simple process makes a nice garnish for cupcakes or sheet cakes.
Author: Martha Stewart
Swapping out tangy sauerkraut for browned onions turns this savory favorite into a sweeter dish. Serve with applesauce and brown mustard, which are delicious...
Author: Martha Stewart
Slightly salty, with the perfect crumbly-chunky texture, this dressing is ideal for spooning over big wedges of iceberg lettuce. (It's also delicious as...
Author: Martha Stewart
The name of this caramel-like confection, from Argentina and Uruguay, loosely translates to "milk candy." In a traditional process, sugar and milk are...
Author: Martha Stewart
The most colorful condiment around! This quick, two-ingredient accompaniment to gefilte fish can also be used with any dish that needs some zing.
Author: Martha Stewart
Orange zest, fresh sage, and plenty of Parmesan liven up a side dish of roasted acorn squash.
Author: Martha Stewart
Use this recipe when making our Passion-Fruit Orangeade.
Author: Martha Stewart
This tahini mayonnaise has a nutty flavor that pairs well with our recipe for Veggie Burgers.
Author: Martha Stewart
Learn how to make the Perfect Cocktail Sauce to accompany a classic shrimp cocktail.
Author: Martha Stewart
Use this recipe when making our Apple-Ginger Sparklers.
Author: Martha Stewart
When milling tomatoes for Tomato Puree, don't discard the pulp and seeds -- instead, save them to make this tomato water.
Author: Martha Stewart
Kimchi, a Korean condiment made of pickled vegetables, lends a bit of heat to the robust flavor of brussels sprouts.
Author: Martha Stewart