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Lentils with Ginger, Golden Beets, and Herbs

Lentils are enlivened by coriander, ginger, mint, and cilantro. Sweet beets add lots of minerals.

Author: Martha Stewart

Stuffed Onions Recipe

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

Caper Tapenade

One of the best ways to use this bright condiment is spooned over broiled or grilled fish.

Author: Martha Stewart

Herb Infused Potatoes

This recipe is a wonderful way to showcase the flavor of fresh herbs.

Author: Martha Stewart

Hibiscus Syrup

Use this recipe to make our Hibiscus Sorbet and Hibiscus Punch.

Author: Martha Stewart

Honey Roasted Eggplant with Chiles

Baby eggplants are generally less bitter and more tender than their grown-up counterparts.

Author: Martha Stewart

Roasted Garlic

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Author: Martha Stewart

Red Wine, Juniper, and Bay Leaf Marinade

This marinade works well with gamy meats, such as Cornish hens, duck, quail, and venison.

Author: Martha Stewart

Meyer Lemon Relish

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

Marinated Artichoke Hearts with Green Olives and Mozzarella

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

Smashed Root Vegetables and Caramelized Leeks

Three root cellar staples -- potatoes, turnips, and parsnips -- are mixed with leeks to make the mash.

Author: Martha Stewart

Sarah's Preserved Lemons

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

Everyday Mashed Potatoes

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

Pot of Beans

These pantry staples are versatile, healthful, and delicious. Count on them for simple, satisfying meals.

Author: Martha Stewart

Creamy Roasted Potatoes, Garlic, and Apples

The apples add sweetness to this dish, and roasting intensifies the flavor, without adding any fat.

Author: Martha Stewart

Rum Simple Syrup

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

Dill Pickle Spears

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

Buttermilk Mashed Red Potatoes

Leave the red skins on the mashed potatoes and give them an added crunch.

Author: Martha Stewart

Baked Eggs in Chunky Tomato Sauce

This vegetarian supper puts baked eggs at the center of a cheesy, tomatoey sauce.

Author: Martha Stewart

Roasted Bell Peppers

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

Cerignola Olives with Hot Pepper and Rosemary Oil

This spicy pairing of dried chile peppers and fresh rosemary with Cerignola olives makes a lovely gift.

Author: Martha Stewart

Stir Fried Tofu, Thai Style

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

Broccoli Rabe with Yellow Peppers

This simple side dish is healthy and delicious, and ready in no time.

Author: Martha Stewart

Stuffed Sweet Dumpling Squash

Sweet potato puree is stuffed into squashes, then finished with kumquats and sage.

Author: Martha Stewart

Lemon Scented Potatoes

All-purpose potatoes, like Yukon gold, work well in this recipe, but your favorite variety can be substituted.

Author: Martha Stewart

Lemon Relish

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

Ginger Braised Red Cabbage

This healthy side dish gets tons of flavor from ginger, shallot, vinegar, and brown sugar.

Author: Martha Stewart

Triple Citrus Vinaigrette

Orange, lime, and lemon come together seamlessly in this triple-citrus vinaigrette that makes for the perfect salad topper.

Author: Martha Stewart

Sesame Cilantro Dipping Sauce

Use this recipe when making our Li's Steamed Chinese Chicken.

Author: Martha Stewart

Mashed Potatoes with Pumpkin and Greens

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

Green Tomato and Mint Chutney

This is a good use for end-of-season green tomatoes, and this chutney just might go well on a hamburger.

Author: Martha Stewart

Red Wine and Feta Vinaigrette

This vinaigrette recipe from Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Greek Salad.

Author: Martha Stewart

Roasted Onions and Rosemary

Roasted onions, sweet and slightly caramelized, are always a favorite vegetable side dish.

Author: Martha Stewart

Lemon Potatoes

These potatoes, infused with vibrant lemon flavor, are a Greek-inspired side perfect for roasted lamb or seared fish.

Author: Martha Stewart

Toasted Coconut

This simple process makes a nice garnish for cupcakes or sheet cakes.

Author: Martha Stewart

Basic Roasted Eggplant

Eggplant benefits from judicious use of oil and salt.

Author: Martha Stewart

Sausages with Browned Onions

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

Low Fat Blue Cheese Dressing

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

Dulce de Leche

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

Carrot Beet Horseradish

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

Roasted Squash with Orange and Sage

Orange zest, fresh sage, and plenty of Parmesan liven up a side dish of roasted acorn squash.

Author: Martha Stewart

Simple Syrup for Passion Fruit Orangeade

Use this recipe when making our Passion-Fruit Orangeade.

Author: Martha Stewart

Tahini Mayonnaise

This tahini mayonnaise has a nutty flavor that pairs well with our recipe for Veggie Burgers.

Author: Martha Stewart

Perfect Cocktail Sauce

Learn how to make the Perfect Cocktail Sauce to accompany a classic shrimp cocktail.

Author: Martha Stewart

Cauliflower Lentil Curry

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Author: Martha Stewart

Spice Mixture for Couscous Salad

Use this recipe to make our Couscous Salad.

Author: Martha Stewart

Ginger Syrup for Apple Ginger Sparklers

Use this recipe when making our Apple-Ginger Sparklers.

Author: Martha Stewart

Summer Tomato Water

When milling tomatoes for Tomato Puree, don't discard the pulp and seeds -- instead, save them to make this tomato water.

Author: Martha Stewart

Heirloom Tomato Confit

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Author: Martha Stewart

Spicy Roasted Brussels Sprouts

Kimchi, a Korean condiment made of pickled vegetables, lends a bit of heat to the robust flavor of brussels sprouts.

Author: Martha Stewart