facebook share image   twitter share image   pinterest share image   E-Mail share image

Indian Spiced String Beans

Serve these spicy string beans with our Shrimp in Coconut Curry.

Author: Martha Stewart

Preserved Meyer Lemons

When a Meyer lemon is fully ripe, its thin, smooth skin should be a rich yellow-orange. Use these preserves in salads or stews, or whisk the pulp into...

Author: Martha Stewart

Sweet Potato Puree with Browned Butter Maple Syrup

With just a modest amount of pure maplesyrup, this version retains all theexpected sweetness of the familiar dish.

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

Green Beans with Cider Vinaigrette

Enjoy this simple salad with our Grilled Steak Sandwiches with Goat Cheese and Arugula.

Author: Martha Stewart

Pea Spinach Mash

Easy, peasy: All you need to do is saute, steam, and mash.

Author: Martha Stewart

Dumpling Squash with Cream and Sage

Halves of these small winter squashes make individual servings when baked with a garlic-sage cream sauce.

Author: Martha Stewart

Rosemary Syrup

Use this syrup to give a rosemary flavor to our Sparkling Strawberry-Rosemary Lemonade.

Author: Martha Stewart

Roasted Cauliflower with Capers

Take familiar techniques, like roasting, and apply them in new ways for this delicious side.

Author: Martha Stewart

Grilled Vegetables

Even after they're grilled, the vegetables keep their clean, bright flavors. Arrange them in sections on several platters rather than mixing them together...

Author: Martha Stewart

Kale Rutabaga Puree

For a slightly sharper flavor, substitute two pounds of turnips for the rutabaga. If using turnips, you may need less milk -- add it gradually; stop when...

Author: Martha Stewart

Saute Steamed Swiss Chard

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

Gingered Sugar Snaps

These peas are a flavorful side dish at dinner.

Author: Martha Stewart

Fresh Peach Infused Vinegar

Use overripe fruit, such as peaches, to make flavored vinegars for green salads. When presented in glass vessels or jars, the vinegars also make great...

Author: Martha Stewart

Polenta and Gorgonzola

Serve this creamy polenta with our Wild Mushroom Ragout.

Author: Martha Stewart

Grilled Deviled Chickens Under a Brick

Grilling these chickens under a heavy weight will help them cook quickly and evenly, leaving them crisp and juicy.

Author: Martha Stewart

Roasted Acorn Squash with Lemon and Nutmeg

This side pairs well with roast pork loin, lamb chops, or meatloaf.

Author: Martha Stewart

Broccoli Rabe with Roasted Tomatoes

Chef Scott Frantangelo roasts tomatoes to intensify their flavor -- it's a good way to use them out of season.

Author: Martha Stewart

Sliced Mushrooms with Melted Fontina

A few minutes under the broiler -- plus a heavy sprinkling of fontina cheese -- transforms sliced mushrooms into a flavorful (and deliciously gooey) side...

Author: Martha Stewart

Easy Horseradish Whipped Potatoes

Here, horseradish gets mixed into mashed potatoes for a piquant holiday side dish.

Author: Martha Stewart

Roasted Kohlrabi with Buttered Hazelnuts

Tender roasted kohlrabi makes a great foil for crunchy butter-toasted hazelnuts in this easy side dish. It's the ideal mix of sweet and savory, thanks...

Author: Martha Stewart

Twice Baked Potatoes with Green Onions

Nonfat yogurt is used in place of sourcream in these twice-baked potatoes.

Author: Martha Stewart

Tandoori Marinade

The yogurt in this traditional Indian mixture tenderizes what you're marinating. Try grilling the meat or fish to add a smoky flavor.

Author: Martha Stewart

Polenta Wedges

Polenta is flavored with Parmesan cheese, garlic, chives, and paprika. It is cooked on the stove, allowed to set, cut into wedges, and then broiled.

Author: Martha Stewart

Cumin Yogurt Sauce

Serve this sauce with our Tandoori-Style Chicken Burgers.

Author: Martha Stewart

Homemade Cranberry Chutney

Chutneys are delicious when paired with holiday leftovers. This one goes perfectly atop a turkey sandwich.

Author: Martha Stewart

Dried Cherry, Pearl Onion, and Pear Chutney

The tartness of the red wine vinegar helps to offset the pear and dried cherry sweetness of this chutney.

Author: Martha Stewart

Whole Roasted Cauliflower with Green Herb Sauce

A head of cauliflower becomes browned, nutty, and so tender it's scoopable when roasted whole. Serve it with a stirred-together fresh-herb sauce, fragrant...

Author: Martha Stewart

Salsa and Spinach Frittata

The signature blend of tangy and spicy in salsa makes it a versatile flavor enhancer in all kinds of dishes. We whisked it into eggs for a zesty baked...

Author: Martha Stewart

Curry Rub

This Indian-style rub is a good choice for lamb, or try it on chicken and shrimp.

Author: Martha Stewart

Poached Apricot Halves

Poaching apricots takes little time. If you continue to simmer apricots in their poaching liquid, you'll have the start of a very easy jam; it will set...

Author: Martha Stewart

Sauteed Asparagus and Peas

For extra flavor, add a splash of lemon juice or a sprinkling of fresh dill or parsley just before serving.

Author: Martha Stewart

Herb Rub

This seasoning mix is for our Herb-Rubbed Turkey.

Author: Martha Stewart

Easy Chickpea Curry

This meal comes together especially easily when using extra roasted vegetables reserved from Cauliflower Steaks with Roasted Pepper and Tomato Salad. If...

Author: Martha Stewart

Duck Fat Roasted Potatoes

Using the pan drippings from our Rolled Rib-Eye Roast imparts a rich flavor to these potatoes: First, remove the fat from the pan, leaving the browned...

Author: Martha Stewart

Spiced Yogurt Marinade

A twist on the traditional tandoori marinade, this cumin- and coriander-flecked yogurt paste remains on the chicken during roasting, ensuring that the...

Author: Martha Stewart

Tarte au Fromage

Think of this dessert as a French cheesecake: flaky, buttery pate brisee is filled with a rich combination of farmer cheese and creme fraiche, which becomes...

Author: Martha Stewart

Potatoes with Paprika Sauce

This side pairs well with seared steak or fried eggs.

Author: Martha Stewart

Roasted Carrots, Parsnips, and Shallots

This dish can be made with only carrots or only parsnips (instead of both) by using three pounds of either.

Author: Martha Stewart

Vegetarian Collard Greens

Southern-style collard greens get their signature richness from being braised with ham hocks or bacon. For a meatless flavor boost, use an umami-packed...

Author: Martha Stewart

Horseradish Tartar Sauce

Increase the horseradish to suit your taste.

Author: Martha Stewart

Roasted Sweet Potatoes and Parsnips with Chili Powder

After the duck has cooked for about an hour, you'll have enough fat to prepare these vegetables. If using previously reserved duck fat, melt and cool it...

Author: Martha Stewart

Lemon Thyme Butter

This makes a perfect dipping sauce for artichokes.

Author: Martha Stewart

Basic Tomato Sauce

Use this foolproof recipe when making our Ricotta Manicotti with Tomato Sauce.

Author: Martha Stewart

Quick and Easy Chickpea Curry Recipe

This quick and easy chickpea curry is great alternative for those who don't eat chicken or meat. This curry is rich in flavor, smell amazing and really...

Author: TheCookingFoodie

Chutney Mayonnaise

Use this creamy spiced spread on sandwiches or as a dip.

Author: Martha Stewart

Chocolate Hazelnut Spread

Serve this sweet, nutty dessert spread over fresh fruit or country-style bread.

Author: Martha Stewart

Pan Fried Weisswurst

Other mild sausages, such as bockwurst and boudin blanc, are also delicious prepared this way. Serve the sausages with grainy or Dijon mustard.

Author: Martha Stewart

Creamy Herbed Mashed Potatoes

These creamy mashed potatoes are a perfect complement to an early fall dinner.

Author: Martha Stewart