You'd never guess from the floral flavor of rose-colored quince jelly that raw quince is quite tart. The jelly is finished with star anise for a hint of...
Author: Martha Stewart
This salty Brazilian porridge made with rice flour or farinha is served, hot or cold, as a side dish for meat, fish, and poultry, such as Moqueca.
Author: Martha Stewart
This flavorful honey makes a delicious sweetener for tea, breads, or hot cereal.
Author: Martha Stewart
If fresh cranberries are not available, frozen will work just as well in this filling for Fruit Crumb Bars.
Author: Martha Stewart
Easy and delicious, that's these coconut flakes toasted with honey and five-spice powder.
Author: Martha Stewart
These slightly sweet onions are a flavorful topping for pizzas and pastas or as a sandwich condiment. To achieve a melt-in-your-mouth quality, the onions...
Author: Martha Stewart
These pears are a perfect ending to a harvest-themed dinner or buffet.
Author: Martha Stewart
Vivid and versatile, this quick, no-cook sauce starts with canned plum tomatoes and goes nicely with fatty fish like salmon or sardines or a roasted whole...
Author: Martha Stewart
These potatoes are easily made alongside of Every Week Roast Chicken.
Author: Martha Stewart
Transport yourself to the tropics when you add this flavored rum to pina coladas, daiquiris, or even ginger ale. Use the rum-soaked pineapple as a drink...
Author: Martha Stewart
Eat these pickles as a simple snack or store for later and use as a side.
Author: Martha Stewart
Whether you're hiking in the hills or to the office, this mix makes a delicious andconvenient seasonal snack. Bursting with contrasting textures and flavors--salty...
Author: Martha Stewart
Serve this tangy dipping sauce with our Crisp Orange-Chicken Spring Rolls or Fresh Avocado and Smoked-Salmon Spring Rolls.
Author: Martha Stewart
Meaty vegetables, like portobello mushrooms, can make a light, satisfying dinner, even for those with bigger appetites.
Author: Martha Stewart
Put this pesto on potatoes, grilled beef, chicken or our Lamb Chops.
Author: Martha Stewart
This simple preparation showcases the gorgeous colors of rainbow carrots and should tempt even the pickiest of palates to eat their vegetables.
Author: Martha Stewart
A delicious four-ingredient condiment that's made with pantry ingredients. Consider it a Japanese tartar sauce and know that you'll want to dollop it on...
Author: Martha Stewart
Pomegranate seeds and glaze add bright color and flavor to acorn squash.
Author: Martha Stewart
This lemon simple syrup is an ingredient in our Lemon Ouzo-Ade.
Author: Martha Stewart
This recipe makes plenty for the Thanksgiving feast and leftover turkey sandwiches.
Author: Martha Stewart
Mint brightens up this ubiquitous summer zucchini and lends an extra touch of garden-fresh flavor. The side dish is gluten-free and takes under 30 minutes...
Author: Martha Stewart
This recipe works with any flavor of sorbet, including our White Peach Sorbet.
Author: Martha Stewart
This beautiful bright-green marinade is piquant and creamy. Its distinctive flavors are enhanced when grilled.
Author: Martha Stewart
This bright-green jelly is traditionally served with lamb.
Author: Martha Stewart
We used burrata cheese, which is a solid piece of mozzarella filled with creamy mozzarella curds. It can be found at specialty-food stores and some supermarkets....
Author: Martha Stewart
Balsamic vinegar and broth cook down to a nice glaze on these potatoes.
Author: Martha Stewart
Give your party festive flavor with these hors d'oeuvres. Each mini, pumpkin-shaped bite, made with store-bought puff pastry, is filled with grated Gruyère...
Author: Martha Stewart
Get your salt fix with these crisp, crunchy and flavorful vegetable chips.
Author: Martha Stewart
Mustard meets relish in this turmeric-and-beer-laced condiment, which gets a sweet boost from Vidalia onions.
Author: Martha Stewart
These chips are thinly sliced pears coated with sugar and baked until crisp.
Author: Martha Stewart
Use these nuts to decorate a chocolate or caramel tart.
Author: Martha Stewart
This syrup can be used to flavor our Rose-Petal Gin Fizz, or it can be mixed with sparkling water, drizzled over fruit, or mixed into whipped cream.
Author: Martha Stewart
Use half of this recipe in our Roasted-Garlic Turkey Burgers and half for our Grilled-Tomato Sauce.
Author: Martha Stewart
A quick and easy side dish when entertaining a crowd for an outdoor lunch or dinner, grilled corn gets a flavor boost from salt mixed with cilantro, an...
Author: Martha Stewart
Author: Martha Stewart
The smoothest of mashed potatoes are made with the help of a potato ricer and creme fraiche.
Author: Martha Stewart
Mustard made with dried fruit is always a crowd-pleaser. For something more interesting than the standard varieties, we used figs and apricots.
Author: Martha Stewart
If you are looking for a healthy, tasty and high protein recipe this quinoa tuna casserole recipe is for you. This quinoa tuna bake recipe is made with...
Author: TheCookingFoodie
You can use store-bought mayo, but you may want to consider making your own.
Author: Martha Stewart
A potato rosti, started on the stove and finished in the oven, stands in for more involved fried latkes. In this recipe, celery root imparts a bright flavor,...
Author: Martha Stewart
This roast owes its crackly, burnished skin to a glaze of pomegranate molasses, which also infuses the gravy it's served with. Serve this with our Pistachio-Pomegranate...
Author: Martha Stewart
Use this easy homemade sauce when making our Smoked Pulled-Pork Sandwiches.
Author: Martha Stewart
A squeeze of lemon lends this dish a bright flavor.
Author: Martha Stewart
These green beans are quick to fry up and bring the heat.
Author: Martha Stewart
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
Try this briny crumble tossed into roasted-vegetable salads. Or, for a tasty sandwich, spoon some onto toast and melt under the broiler before topping...
Author: Martha Stewart
This sauce comes out bright with a bite, thanks to sweet steamed beets and fiery fresh horseradish root. Dab it on to favorites like corned beef, roasted...
Author: Martha Stewart