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Corn and Cotija Cheese Skewers

Corn on the cob gets scorched on skewers and sprinkled with tangy Mexican cheese and Spanish smoked paprika.

Author: Martha Stewart

Teriyaki Sauce

Upgrade this simple, classic sauce by adding toasted sesame seeds, chopped scallions, sambal oelek, and/or freshly grated ginger.

Author: Martha Stewart

Martha's Pesto

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

Cranberry Chutney

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

Watercress Vinaigrette

Use this recipe to dress our Pan Bagnat.

Author: Martha Stewart

Lime Ginger Echinacea Lozenges

Echinacea comes in many forms, such as teas, drops, sprays, and capsules.

Author: Martha Stewart

Simply Steamed Asparagus

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

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

Spicy Sweet Chili Sauce

Ready in just a few minutes, this simple dipping sauce for our Fondue Bourguignonne combines three no-cook ingredients.

Author: Martha Stewart

Peppered Mixed Nuts with Lemon and Capers

Do the unexpected with your nuts: Add some fried capers to the mix for a Mediterranean flair.

Author: Martha Stewart

Herb Vinaigrette for Grill Roasted Vegetables

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

Roasted Corn

Roasting ears in their husks gives corn an appealing smokiness.

Author: Martha Stewart

Wilted Spinach with Shaved Vegetables

Simple steamed spinach gets a refreshing topping of shaved vegetables to give it some crunch.

Author: Martha Stewart

Brazilian Feijoada

This Brazilian stew can include any combination of fresh, cured, and smoked pork and beef.

Author: Martha Stewart

Caramelized Green Beans with Pine Nuts

Give sauteed green beans a buttery crunch with pine nuts.

Author: Martha Stewart

Mojo Marinade

Use this for our Sour-Orange and Grilled Jumbo-Shrimp Caesar Salad.

Author: Martha Stewart

Garlic Chili Oil

Use this chile oil when making Garlic-Chile Shrimp Skewers with Peanut Noodles and Broccoli.

Author: Martha Stewart

Golden Dal with Gingered Tomatoes

Cherry tomatoes mingle with ginger, shallots, and cumin atop this Indian-inspired red-lentil stew spiced with sunny turmeric.

Author: Martha Stewart

Classic Tamale Batter

This batter is key to bringing out the best flavor in your tamales.

Author: Martha Stewart

Cucumber Raita

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

Ghee

Ghee can be used to make Sophie Herbert's Sprouted Moong Dal Salad.

Author: Martha Stewart

Ginger Broccoli

Jazz up a mundane plate of broccoli with garlic, ginger, and a squeeze of lemon juice at the end.

Author: Martha Stewart

Chimichurri

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

Illinois Caramel Corn

This snack unites salty and sweet in every heaping handful.

Author: Martha Stewart

Mustard Greens and Peas

The classic Southern side dish of tender mustard greens is updated with a burst of bright green peas.

Author: Martha Stewart

Mixed Vegetables

Cook these vegetables just before serving.

Author: Martha Stewart

Hard Cooked Eggs

Our foolproof method guarantees perfect eggs every time.

Author: Martha Stewart

Easy Pizza Sauce

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

Oven-cured tomatoes require only a few minutes of hands-on preparation but must dry out overnight in the oven.

Author: Martha Stewart

Coconut Chutney

Serve this chutney alongside our Rava Dosa.

Author: Martha Stewart

Harissa

Once on hand, this homemade mixture is great for adding flavor to dressings and lentil soups.

Author: Martha Stewart

Grilled Corn on the Cob

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

Eggplant Roti Pachchadi

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

Simple Syrup for Chartreuse Punch

This recipe is used in our Chartreuse Punch.

Author: Martha Stewart

Coal Roasted Mushrooms with Mint

We roasted the mushrooms in the hot coals of a campfire, but you can also roast them on the grill.

Author: Martha Stewart

Turnip Ravioli with Brussels Sprouts

Turnip is substituted for pasta in these vegetarian ravioli, filled with white-bean puree, and served with sauteed brussels sprouts.

Author: Martha Stewart

Lemony Swiss Chard

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

Chile Oil

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

Kale Pesto

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

Tahini Sauce for Vegetarian Burgers

This sauce will keep in the refrigerator for up to a week; try it as a dipping sauce for raw vegetables.

Author: Martha Stewart

Baked Potato Bar

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

Simple Mashed Potatoes

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

Creamed Onions with Sage

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

Orange Marmalade Pan Sauce

Adding marmalade to the pan drippings is an easy way to reproduce the flavors of a classic duck a lorange.

Author: Martha Stewart

Creme Fraiche and Lemon Vinaigrette

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

Parsley Sauce for Steak

This sauce (see our recipe for Steak with Parsley Sauce) is high in vitamins K and C.

Author: Martha Stewart

Basic Green Beans

This is a quick and easy green bean side dish for chicken or fish.

Author: Martha Stewart

Green Chutney

Serve this chutney with our South Asian Fish.

Author: Martha Stewart

Martha's Roasted Garlic

Roasted garlic is an excellent addition to our Herb Toasts with Tomato Salad.

Author: Martha Stewart

Green Chile Sauce

Make this for our Breakfast Enchiladas.

Author: Martha Stewart