Use this foolproof mash to "frost" our Birthday Meatloaf Cake.
Author: Martha Stewart
These spicy baked beans make the perfect accompaniment to our Southwestern-style Turkey-Pork Burgers.
Author: Martha Stewart
Fava beans mingle with snap peas and mint in this showcase of spring vegetables.
Author: Martha Stewart
Quickly steamed asparagus keeps its bright green color and crisp-tender texture, making it a good match for cucumber.
Author: Martha Stewart
These colorful fruit jellies can be cut to any size before being rolled in sugar.
Author: Martha Stewart
An easy, tasty take on the popular Turkish turnover and a most delicious savory breakfast or snack. We swap store-bought puff pastry for the usual phyllo....
Author: Martha Stewart
Milled tomatoes are the gift that keeps on giving. They're the key to Martha's Simple Marinara, and the scraps make a delicious Summer Tomato Water.
Author: Martha Stewart
Raw vegetables lend unexpected texture to the antipasti table and hold up well in salads. In this colorful assemblage, orange-coriander vinaigrette plays...
Author: Martha Stewart
This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."
Author: Martha Stewart
To save time, the asparagus in this bright salad can be cooked, cooled, dried, and then wrapped up and refrigerated up to a day in advance.
Author: Martha Stewart
This vegetable and sausage stew is the ideal hearty meal for when temperatures cool.
Author: Martha Stewart
The prominent ingredients here--mustard, fresh herbs, and white wine vinegar--are ideal candidates for all sorts of vinaigrette experimentation.
Author: Martha Stewart
You can use any mushroom variety you like here. Learn about all the different kinds in our Mushroom Glossary.
Author: Martha Stewart
Transform a can of whole peeled tomatoes into a flavorful sauce for pizza or pasta, simply by adding garlic, red pepper flakes, and fresh oregano.
Author: Martha Stewart
Oven-drying, a slow, gentle cooking process that evaporates the water in vegetables or fruits, works particularly well with tomatoes. Use this recipe when...
Author: Martha Stewart
Baby carrots are glazed in a white-wine-and-butter sauce and served with spring onions in this delicious side.
Author: Martha Stewart
This Irish mash of potatoes and apples makes a nice side dish for Uncorned Beef and Cabbage.
Author: Martha Stewart
Faintly bitter dandeliongreens do well when they're paired withsomething sweet.Here, Vidalia onioniscooked with a pinch of sugar untilcaramelized. Add...
Author: Martha Stewart
This butter is delicious spread on a warm Buttermilk Biscuit.
Author: Martha Stewart
Round out a traditional holiday menu (as host or as guest) with this simple side.
Author: Martha Stewart
Use this as a base for pumpkin recipes such as pies, tarts, or our Pumpkin and Pecorino Gratin.
Author: Martha Stewart
Use this fruit compote recipe from The Harrison chef Amanda Freitag as a tasty topping for her Yogurt Panna Cotta.
Author: Martha Stewart
Surprise everyone at dinner with this savory, sweet combination.
Author: Martha Stewart
The bitterness of the endive is offset by the sweetness of the orange and juice.
Author: Martha Stewart
Some say brutti ma buoni, which translates to ugly but good, hail from Tuscany, though they're sold all over Italy. Featuring a mouthwatering combo of...
Author: Martha Stewart
This side served with a mint-yogurt dressing goes well with roasted pork, lamb, or chicken.
Author: Martha Stewart
The dressing can be stored in the refrigerator for a day or two, tightly covered; whisk it until smooth before serving. Mint would be a nice alternative...
Author: Martha Stewart
Make your own seasoning mix for our Jerk Chicken with Cucumber Relish.
Author: Martha Stewart
This quintessential spring vegetable gets a touch of butter and herbs for a side dish that goes with any main.
Author: Martha Stewart
This Chinese-style vegetable side dish is quick to prep and very tasty.
Author: Martha Stewart
Sauteed Swiss chard with onion, garlic, jalapeno, and olives is a fitting accompaniment to fish, chicken, or pork. The winelike hues of Kalamatas, which...
Author: Martha Stewart
Pickled Lady apples not only are decorative but also serve as bracing companions toricher dishes.
Author: Martha Stewart
Calvados, an apple brandy, adds a sweet finish to this gravy. The neck and giblets roasted alongside the turkey add flavor to the drippings -- discard...
Author: Martha Stewart
Batons of rutabaga become irresistibly nutty-sweet when roasted. A touch of smoked paprika adds depth and richness.
Author: Martha Stewart
Baked potatoes get a lift when topped with this tangy yogurt cheese.
Author: Martha Stewart
This twist on a standard green bean casserole is elevated to creamy, delicious heights, thanks to thick low-fat Greek yogurt.
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 combination of tart green apples and sweet leeks nicely complements our Citrus Marinated Pork Chops.
Author: Martha Stewart
If you like, you can easily substitute four bone-in, skin-on chicken breasts (10 to 12 ounces each) for the Cornish hens in this recipe.
Author: Martha Stewart
Don't throw out that pepperoncini brine! It's the secret to this tangy make-ahead condiment starring fresh plum tomatoes and baby cucumbers. Serve alongside...
Author: Martha Stewart
Be warned: This sauce is blisteringly hot. Seed the habaneros for a slightly milder version.
Author: Martha Stewart
Use this tart compote to make our Pumpkin Layer Cake. Overly ripe quinces may not retain their shape as they simmer, so it's best to use ones that have...
Author: Martha Stewart
Use this ginger simple syrup to make our Cucumber-Ginger Fizzes.
Author: Martha Stewart
Smother fries with chili for a kid-approved meal. In our version, the potatoes are baked, and the chili is vegetarian.
Author: Martha Stewart
Tangy olives balance sweet onions and peppers in this salsa. Its tartness is a good alternative to a squeeze of lemon juice on different sorts of white...
Author: Martha Stewart