Don't mash these potatoes very much; they aren't meant to be smooth.
Author: Martha Stewart
You can use any assortment of firm vegetables, such as a mix of brussels sprouts, turnips, cabbages, and shallots, for this recipe.
Author: Martha Stewart
Use this clever technique to create whimsical nests filled with candy eggs and other adorable Easter treats. Jacques Torres prepared these on Episode 501...
Author: Martha Stewart
Whip up this easy pesto, and you have instant sauce for pasta, fish, chicken, or even pizza.
Author: Martha Stewart
Delicata squash -- typically a sweeter winter squash -- is rendered more explosive in flavor thanks to the garlic and hot pepper jelly.
Author: Martha Stewart
A little red pepper and lemon juice jazz up this side dish of spinach.
Author: Martha Stewart
Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
Author: Martha Stewart
This tangy dipping sauce made with lemon juice, feta cheese, and salt and pepper goes well with Lemon-Garlic Lamb Kebabs.
Author: Martha Stewart
This version of the traditional pate de coing (quince paste) was formed in a classic French mold, the results frost-encrusted with sugar.
Author: Martha Stewart
These baked coconut chips are sweetened with brown sugar. Add them to a coconut cake for garnish. From the book "Lucinda's Authentic Jamaican Kitchen,"...
Author: Martha Stewart
Simple syrup can be stored in an airtight container in the refrigerator for as long as two months. The recipe can easily be doubled or tripled so that...
Author: Martha Stewart
The crunchy texture of this traditional relish is a perfect complement to Boston Baked Beans.
Author: Martha Stewart
Scallions and a healthy dose of fresh thyme make these grilled sweet potatoes particularly savory.
Author: Martha Stewart
This yogurt condiment is served with Southern Indian Chicken Curry with Mustard Seeds.
Author: Martha Stewart
You can also use red grapes for this salsa -- just make sure they're seedless.
Author: Martha Stewart
To save time, grill and assemble this layered no-bake "lasagna" beforehand, and then serve it chilled or at room temperature. Cheese lovers can replace...
Author: Martha Stewart
This is brushed on rice noodles or grilled meats, or used as a topping for rice dishes. Try it with our Grilled Shrimp Paste on Sugarcane.
Author: Martha Stewart
Tomato gives this mix a thick texture and a marinara-esque undertone. Mix it into any veggie-packed salad for added flavor.
Author: Martha Stewart
French pistou sauce is like a nut-free version of Italian pesto. This Southern take comes from chef Sean Brock, and it's served with his Crispy Soft-Shell...
Author: Martha Stewart
Use this recipe when making our Citrus Roasted Salmon with Spring-Pea Sauce.
Author: Martha Stewart
We used a combination of red, yellow, orange, and green tomatoes.
Author: Martha Stewart
The combined flavors of lemon, vinegar, and anchovies give depth to the herbs.
Author: Martha Stewart
This hearty one-pan dish is perfect for chilly nights.
Author: Martha Stewart
One taste and you'll see that this spicy-sweet sauce lives up to its name.
Author: Martha Stewart
This dessert is mounded into the shape of a mountain and covered with whipped cream. Twenty ounces of frozen chestnuts can be substituted for two pounds...
Author: Martha Stewart
Combine dried lavender from your herb garden with sea salt to make a fragrant rub for chicken, fish, or lamb.
Author: Martha Stewart
Quick and easy mango mousse recipe with only 4-ingredients. This recipe is so easy that even a child can prepare this dessert. This mousse doesn't require...
Author: TheCookingFoodie
A trio of warming spices-cinnamon, nutmeg, and cloves-makes this easy applesauce taste like the most wonderful pie filling.
Author: Martha Stewart
Use this recipe to make Potato Galettes and Rosti Potatoes. Because this butter has no milk solids, it can withstand higher cooking temperatures without...
Author: Martha Stewart
Serve these savory beans with our Poached Salmon with Beet Relish.
Author: Martha Stewart
Serve these sweet and tart pickles with Five-Spice Pork Tenderloin. We like the relish best the day it is made, but it will keep for up to two days in...
Author: Martha Stewart
Creme de menthe and powdered green tea flavor pillowy souffles, frozen and served in tiny porcelain dishes. The desserts are less fragile than baked souffles...
Author: Martha Stewart
This vegetable and fruit side dish makes a delicious accompaniment to our Prime Rib Roast.
Author: Martha Stewart
Serve chutney as a condiment for pates or roast meats such as pork.
Author: Martha Stewart
This North African-style sauce is also delicious spooned over yogurt or eggs for breakfast, or simply tossed with any roasted vegetable for a flavor-packed...
Author: Martha Stewart
Serve this sauce with the Mediterranean Chicken Lettuce Wrap Tacos from The Cheesecake Factory.
Author: Martha Stewart
Apples add sweetness to this creamy, nutrient-rich puree.
Author: Martha Stewart
Ghee is butter that has been melted slowly to separate the liquid butter from the milk solids, which sink to the bottom. The butter is cooked until the...
Author: Martha Stewart
Use this vegetable recipe when making our Beef Rolls with Spring Salad and Turkey Sausage Sandwiches.
Author: Martha Stewart
Use this safron aioli recipe to make our Basque Salad.
Author: Martha Stewart
This sauce is delicious served over pasta, couscous, or with rice and beans.
Author: Martha Stewart
A trio of warming spices-cinnamon, nutmeg, and cloves-makes this easy applesauce taste like the most wonderful pie filling.
Author: Martha Stewart
Serve this chutney with our Spice-Rubbed Grilled Salmon.
Author: Martha Stewart
Not your ordinary sweet potatoes, these are twice-cooked, punched up with vinegar and thyme, and meant to be enjoyed in their fiber-rich skins.
Author: Martha Stewart
If you prefer an exceptionally spicy sauce, use 3 teaspoons of the crumbled dried chiles. For a medium-hot sauce, use 2 teaspoons.
Author: Martha Stewart
Sweet berries get the savory treatment with the addition of shallots, vinegar, and parsley. Spoon the relish over roasted chicken breasts or over grilled...
Author: Martha Stewart