A cool and refreshing yogurt dip or spread, tzatziki is usually made with thick, full-fat yogurt. Draining the nonfat yogurt for 2 hours gives it a rich...
Author: Martha Stewart
A colorful and nutritious way to brunch: tomatillos, spinach, cilantro, and asparagus give this dish it's verdant hue. Chickpeas and poached eggs provide...
Author: Martha Stewart
This extract is best if steeped for two months or longer. Use this recipe to make our Chocolate Strawberry Ice Cream Sandwiches.
Author: Martha Stewart
This scalloped potatoes recipe is a traditional recipe that can be prepped the night before serving. Creamy with a cheesy topping, scalloped potatoes can...
Author: Martha Stewart
This is a quick, healthy and tasty side dish for chicken and steak dishes.
Author: Martha Stewart
Fennel and shallots are caramelized in butter and sugar, then simmered in stock with chestnuts in this rich Thanksgiving dish.
Author: Martha Stewart
Tuscan kale (also called dinosaur or lacinato kale) has a slightly sweeter flavor than regular kale. Choose the smaller leaves, which are tender and more...
Author: Martha Stewart
Make these delicious sesame-kale crisps for a nutritious snack.
Author: Martha Stewart
Many cooks know -- and love -- garlic for its pungency and bite. But when roasted, this aromatic reveals a much softer side. Mellow, earthy, and sweet...
Author: Martha Stewart
Korean cucumbers have a wonderful crunch. To fast-track the process, you can blanch and brine the cucumbers twice a day-once in the morning and again in...
Author: Martha Stewart
Greens and garlic make a great pair, especially when cooked in a little oil. This versatile master recipe works for any type of tender green.
Author: Martha Stewart
This classic potato dish is always on everyone's favorites list for a Thanksgiving side.
Author: Martha Stewart
Scalloped potatoes with sautéed leeks can be assembled a day in advance in a casserole that travels from refrigerator to oven to table.
Author: Martha Stewart
Standard jam recipes require one cup of homemade pectin for each cup of crushed fruit.
Author: Martha Stewart
A few tricks will make your rib sauce extra hearty: Start with a base of sauteed onion and garlic, add beef broth for depth, and give it a 30-minute simmer...
Author: Martha Stewart
Mint jelly is a classic accompaniment to lamb and is particularly well suited to the simple flavors of Roasted Leg of Lamb.
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
The thinner the potatoes are cut, the crispier they'll become in the oven.
Author: Martha Stewart
Serve Brussels Sprouts with Vinegar-Glazed Onions with this holiday bird.
Author: Martha Stewart
Parsnips and carrots make a good companion to a main dish of pork chops.
Author: Martha Stewart
This dill-and-chive-flecked yogurt dressing is a riff on Indian raita and Greek tzatziki, condiments that temper spicy dishes. It's used here on a refreshing...
Author: Martha Stewart
Hitting the potatoes with your hand before slicing them open creates a fluffy interior.
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
Use this safron aioli recipe to make our Basque Salad.
Author: Martha Stewart
This dish is great served at room temperature, which means more space in the oven for turkey and other sides come Thanksgiving.
Author: Martha Stewart
Creamy lemon chicken - pan seared chicken cooked in rich and creamy lemony sauce. The chicken is tender and sauce is flavorful. This chicken with lemon...
Author: TheCookingFoodie
Look for baby Yukon Gold potatoes that are about 1 1/2 inches in diameter. If you can't find them, try small boiling potatoes.
Author: Martha Stewart
Diced roasted beets (and crisp cucumber) are like colorful confetti on top of grilled asparagus. Roasting is a great way to cook beets; it concentrates...
Author: Martha Stewart
Fresh ginger adds intrigue to these sweet-and-savory caramelized onions. They're the ideal garnish for Martha's Beef Biryani.
Author: Martha Stewart
Ever-popular sweet potatoes team up with an underrated root vegetable in this silky mash: peppery rutabaga. Garlic and sage cooked in butter, plus a generous...
Author: Martha Stewart
Fresh baby artichokes are much easier to prepare than larger ones, as they have no fuzzy chokes to remove. Pair with fava beans and green onions for a...
Author: Martha Stewart
McIntosh apples make a traditional applesauce, but using a mix of varieties gives dimension. You can stir in up to three tablespoons dark-brown sugar,...
Author: Martha Stewart
This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of the meal.
Author: Martha Stewart
These French-style chocolate disks are as pretty as can be and a cinch to make. Craft a batch to gift and you'll spread cheer to friends and neighbors,...
Author: Martha Stewart
For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.
Author: Martha Stewart
Red Thai chile peppers give pickled corn a kick. Simply slice raw corn into thick coins, let it soak in the pickling liquid for 24 hours, and serve it...
Author: Martha Stewart
Use this recipe in the sauce for our Normandy-Style Chicken and Leeks. Leftover creme fraiche makes a delicious accompaniment to fruit desserts.
Author: Martha Stewart
Orange juice helps sweeten up the tart cranberries in this perfect-for-Thansgiving sauce recipe.
Author: Martha Stewart
Drizzle these vegetables with our Serrano Vinaigrette before serving.
Author: Martha Stewart
Our classic mango chutney has all the wonderful tropical ingredients you'd expect -- fruit, hot pepper, ginger, lime, and spices.
Author: Martha Stewart
Thick asparagus spears arranged in an egg shape are topped with paper-thin cutout carrot bunnies.
Author: Martha Stewart
Our DIY version of dukkah, a traditional North African mix of toasted spices and coarsely ground nuts, makes a delicious topping for rice, grilled fish,...
Author: Martha Stewart
These dressed-up almonds are quick, easy, and a nice change of pace from the usual mixed nuts.
Author: Martha Stewart