Use this recipe when making our Raw-Artichoke-and-Tomato Salad.
Author: Martha Stewart
They may be tiny, but seeds pack a powerful nutritional punch.
Author: Martha Stewart
Greens and stems are sauteed with onion and garlic in this recipe.
Author: Martha Stewart
This sauce is perfect with our Shrimp, Pork, and Sugar Snap Spring Rolls.
Author: Martha Stewart
This healthy chickpea salad is easy to make and full of flavor! This fresh salad is packed with proteins, low in carbs, keto friendly and perfect for weight...
Author: TheCookingFoodie
Serve this tartar sauce with our Maryland Crab Cakes.
Author: Martha Stewart
With just a touch of butter and some chopped hazelnuts, these healthy green veggies are transformed into a flavorful side dish.
Author: Martha Stewart
This refreshing bite blends feta cheese and oregano with cucumber for a quick, make-ahead appetizer .
Author: Martha Stewart
Learn how to make easy and healthy cauliflower bread. This recipe is gluten free, flourless, dairy free, keto, low carb and most important, super delicious....
Author: TheCookingFoodie
Each flavored syrup recipe makes 6 tablespoons -- enough for two servings of our Colorful Cows.
Author: Martha Stewart
Stir up this spicy spread, season with salt and pepper, and use on your favorite sandwich or burger.
Author: Martha Stewart
Dukkah is a Middle Eastern and Egyptian mixture of warm spices, crushed nuts, and seeds that's been around for centuries. Use it to coat fish, chicken,...
Author: Martha Stewart
Use these candied basil leaves to make our Peach Chiffon Pie (or any summer dessert) sparkle and shine.
Author: Martha Stewart
Red wine sounds the perfect deep note to accompany the midrange flavor of figs.
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
Quick and easy Nutella truffles recipe. Another no-bake dessert with Nutella, exactly how you like. You can top these truffles with any king of topping:...
Author: TheCookingFoodie
A low-calorie way to enjoy chicken.
A sweet-tart blood-orange compote perfectly complements the spices in the Gingerbread Icebox Cake.
Author: Martha Stewart
Adding a bay leaf to this blackberry jam brings about a very subtle flavor change. Don't be surprised when the spoonfuls get bigger as they are scooped...
Author: Martha Stewart
Jackfruit is a tropical fruit rich in protein, potassium, calcium, and iron. When unripe, it shreds well and makes a great neutral canvas for other flavors....
Author: Martha Stewart
With briny capers, a handful of fresh herbs, chopped hard-cooked egg, olive oil, and red-winevinegar, this quick sauce brings French flavor to any simply...
Author: Martha Stewart
This recipe goes with our Olive Oil Cake with Vanilla Yogurt.
Author: Martha Stewart
Serve this earthy vegetable alongside roast chicken or simply-prepared fish.
Author: Martha Stewart
Long used for healing in Asia, meaty shiitakes are one of the best foods to eat for health, boasting a special combination of antioxidants that boost immune...
Author: Martha Stewart
Orange juice helps sweeten up the tart cranberries in this perfect-for-Thansgiving sauce recipe.
Author: Martha Stewart
This blend of lemon juice, herbs, and olive oil improves almost any ingredient, although it's especially effective with rich lamb. Truly versatile, this...
Author: Martha Stewart
This sauce is a good alternative to Hollandaise. Serve with asparagus, poached eggs, and smoked salmon for a delicious brunch dish.
Author: Martha Stewart
Make these delicious sesame-kale crisps for a nutritious snack.
Author: Martha Stewart
This preserved lemon recipe from chef Paula Wolfert's "Mediterranean Clay Pot Cooking" is used to make her Moroccan Fish Tagine.
Author: Martha Stewart
Homemade mayo has a far fresher flavor than its supermarket kin. A voluminous batch of the stuff can be had at the flip of a switch, by beating egg yolks,...
Author: Martha Stewart
White chocolate fudge with pistachios and cranberries recipes. Perfect treat for Christmas or any other occasion. Only 5 ingredients needed and 15 minutes...
Author: TheCookingFoodie
Hyssop is an herb that helps to relieve congestion, coughs, and hoarseness.
Author: Martha Stewart
Celery root, also known as celeriac, tastes like a cross between celery and parsley.
Author: Martha Stewart
This simple sweet-and-sour condiment goes well with sandwiches, chicken, and fish, like our Pecan-Crusted Catfish.
Author: Martha Stewart
This salad dressing is also delicious as a topping for baked potatoes.
Author: Martha Stewart
The flavor of romesco improves with time; you can store it in the refrigerator for up to three days before serving, at room temperature.
Author: Martha Stewart
This French-inspired sauce adds garlicky depth to chef Todd English's Bouillabaisse.
Author: Martha Stewart
We put a summery, tropical spin on a classic ambrosia salad with ginger, coconut, pineapple and more exotic flavors.
Author: Martha Stewart
Homemade mayo has a distinct lusciousness. Making it in the blender is foolproof. (Store-bought can be used in a pinch.) Mix with boiled potatoes, shredded...
Author: Martha Stewart
Each flavored syrup recipe makes 6 tablespoons -- enough for two servings of our Colorful Cows.
Author: Martha Stewart
A hot oven and chili powder turn up the heat on sweet wedges of acorn squash. Leave the skin intact; once roasted, it becomes soft and tasty.
Author: Martha Stewart
Serve this dipping sauce with our Coconut Almond Rice and grilled shrimp.
Author: Martha Stewart
By first steaming then lightly frying cauliflower, you get crisp, flavorful florets that benefit from an umami-packed sauce of garlic, white wine, mint,...
Author: Martha Stewart
Use this puree to make our Pumpkin Patch Cupcakes and Pumpkin Pudding.
Author: Martha Stewart
These mounds of soft, buttery spuds with crisp golden crusts have indented centers made to hold pools of gravy.
Author: Martha Stewart