Corn on the cob gets scorched on skewers and sprinkled with tangy Mexican cheese and Spanish smoked paprika.
Author: Martha Stewart
Upgrade this simple, classic sauce by adding toasted sesame seeds, chopped scallions, sambal oelek, and/or freshly grated ginger.
Author: Martha Stewart
Transform a bag of cranberries into an irresistible sweet-and-savory chutney by including them in your cooking. The best part? This condiment can easily...
Author: Martha Stewart
Quick and easy pesto, pulsed in the food processor, makes good use of the abundance of spicy basil during summer. It takes just a few minutes to make a...
Author: Martha Stewart
Echinacea comes in many forms, such as teas, drops, sprays, and capsules.
Author: Martha Stewart
Spring is the best time to take advantage of the subtle, grassy taste of fresh asparagus. Once steamed, it goes well with eggs, ham, and cheese, or even...
Author: Martha Stewart
Candied lemon zest is combined with poached and fresh cherries, wafer cookies, and whipped cream to make our Lemon and Cherry Trifle.
Author: Martha Stewart
Ready in just a few minutes, this simple dipping sauce for our Fondue Bourguignonne combines three no-cook ingredients.
Author: Martha Stewart
Use any fresh herbs -- the aim is to have a mix of flavors. Try this recipe as a dressing for our Grill-Roasted Vegetables.
Author: Martha Stewart
Do the unexpected with your nuts: Add some fried capers to the mix for a Mediterranean flair.
Author: Martha Stewart
Simple steamed spinach gets a refreshing topping of shaved vegetables to give it some crunch.
Author: Martha Stewart
This Brazilian stew can include any combination of fresh, cured, and smoked pork and beef.
Author: Martha Stewart
Give sauteed green beans a buttery crunch with pine nuts.
Author: Martha Stewart
Use this for our Sour-Orange and Grilled Jumbo-Shrimp Caesar Salad.
Author: Martha Stewart
Use this chile oil when making Garlic-Chile Shrimp Skewers with Peanut Noodles and Broccoli.
Author: Martha Stewart
Cherry tomatoes mingle with ginger, shallots, and cumin atop this Indian-inspired red-lentil stew spiced with sunny turmeric.
Author: Martha Stewart
This batter is key to bringing out the best flavor in your tamales.
Author: Martha Stewart
Cucumber Raita is the perfect addition to any one of our savory mains. Serve this yogurt-based condiment with our Tandoori Chicken.
Author: Martha Stewart
Jazz up a mundane plate of broccoli with garlic, ginger, and a squeeze of lemon juice at the end.
Author: Martha Stewart
Bright and tangy, this herb-and-garlic sauce is an Argentinian specialty; drizzle it over grilled meat like these Tri-Tip Steaks, or over vegetables like...
Author: Laura Rege
This snack unites salty and sweet in every heaping handful.
Author: Martha Stewart
The classic Southern side dish of tender mustard greens is updated with a burst of bright green peas.
Author: Martha Stewart
The food processor makes quick work of chopping the garlic and pureeing the canned tomatoes in this simple sauce. Keeping a stash in the fridge or freezer...
Author: Martha Stewart
Oven-cured tomatoes require only a few minutes of hands-on preparation but must dry out overnight in the oven.
Author: Martha Stewart
Once on hand, this homemade mixture is great for adding flavor to dressings and lentil soups.
Author: Martha Stewart
Make the most of sweet summer corn with this classic American side dish that's simple to prepare. Be sure to soak the ears before grilling, use our smart...
Author: Martha Stewart
In the Southern Indian state of Andhra Pradesh, the word roti means "in a mortar and pestle"-not the popular Indian flatbread. These fresh vegetable chutneys...
Author: Archana Pidathala
This recipe is used in our Chartreuse Punch.
Author: Martha Stewart
We roasted the mushrooms in the hot coals of a campfire, but you can also roast them on the grill.
Author: Martha Stewart
Turnip is substituted for pasta in these vegetarian ravioli, filled with white-bean puree, and served with sauteed brussels sprouts.
Author: Martha Stewart
Because chard stalks take longer to cook than the leaves, separate them using a knife -- the stalks go into the skillet first. Serve with our Goat Cheese...
Author: Martha Stewart
Serrano peppers are slightly pointed and very hot. They are often used in guacamole and salsa and can also spice up a stir-fry.
Author: Martha Stewart
For a new spin on classic pesto, go beyond basil and consider April's abundance of leafy greens: in addition to the kale used here, arugula and baby spinach...
Author: Martha Stewart
This sauce will keep in the refrigerator for up to a week; try it as a dipping sauce for raw vegetables.
Author: Martha Stewart
Sidle up to the table, split open a spud, and fill it with one of our four flavor combinations. Each topping combination is enough for four potatoes. If...
Author: Martha Stewart
Chunky or smooth, lightened with milk, or made rich with cream and butter, it is hard to go wrong with this paradigm of comfort food.
Author: Martha Stewart
You can make the bechamel sauce three days ahead (let it cool completely before refrigerating). The onions can be cooked, peeled, and refrigerated overnight....
Author: Martha Stewart
Adding marmalade to the pan drippings is an easy way to reproduce the flavors of a classic duck a lorange.
Author: Martha Stewart
This créme fraiche and lemon vinaigrette will add a creamy richness to salads and also doubles as a quick and easy dipping sauce.
Author: Martha Stewart
This sauce (see our recipe for Steak with Parsley Sauce) is high in vitamins K and C.
Author: Martha Stewart
This is a quick and easy green bean side dish for chicken or fish.
Author: Martha Stewart
Roasted garlic is an excellent addition to our Herb Toasts with Tomato Salad.
Author: Martha Stewart