Serve these spicy string beans with our Shrimp in Coconut Curry.
Author: Martha Stewart
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
With just a modest amount of pure maplesyrup, this version retains all theexpected sweetness of the familiar dish.
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
Enjoy this simple salad with our Grilled Steak Sandwiches with Goat Cheese and Arugula.
Author: Martha Stewart
Halves of these small winter squashes make individual servings when baked with a garlic-sage cream sauce.
Author: Martha Stewart
Use this syrup to give a rosemary flavor to our Sparkling Strawberry-Rosemary Lemonade.
Author: Martha Stewart
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
Take familiar techniques, like roasting, and apply them in new ways for this delicious side.
Author: Martha Stewart
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
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
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
Serve this creamy polenta with our Wild Mushroom Ragout.
Author: Martha Stewart
Grilling these chickens under a heavy weight will help them cook quickly and evenly, leaving them crisp and juicy.
Author: Martha Stewart
This side pairs well with roast pork loin, lamb chops, or meatloaf.
Author: Martha Stewart
Chef Scott Frantangelo roasts tomatoes to intensify their flavor -- it's a good way to use them out of season.
Author: Martha Stewart
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
Here, horseradish gets mixed into mashed potatoes for a piquant holiday side dish.
Author: Martha Stewart
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
Nonfat yogurt is used in place of sourcream in these twice-baked potatoes.
Author: Martha Stewart
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 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
Chutneys are delicious when paired with holiday leftovers. This one goes perfectly atop a turkey sandwich.
Author: Martha Stewart
The tartness of the red wine vinegar helps to offset the pear and dried cherry sweetness of this chutney.
Author: Martha Stewart
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
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
This Indian-style rub is a good choice for lamb, or try it on chicken and shrimp.
Author: Martha Stewart
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
For extra flavor, add a splash of lemon juice or a sprinkling of fresh dill or parsley just before serving.
Author: Martha Stewart
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
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
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
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
This side pairs well with seared steak or fried eggs.
Author: Martha Stewart
This dish can be made with only carrots or only parsnips (instead of both) by using three pounds of either.
Author: Martha Stewart
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
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
Use this foolproof recipe when making our Ricotta Manicotti with Tomato Sauce.
Author: Martha Stewart
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
Serve this sweet, nutty dessert spread over fresh fruit or country-style bread.
Author: Martha Stewart
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
These creamy mashed potatoes are a perfect complement to an early fall dinner.
Author: Martha Stewart