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Quince Jelly with Star Anise

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

Pirao

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

Infused Honey

This flavorful honey makes a delicious sweetener for tea, breads, or hot cereal.

Author: Martha Stewart

Parsley and Hazelnut Pesto

...

Author: Martha Stewart

Cranberry Filling

If fresh cranberries are not available, frozen will work just as well in this filling for Fruit Crumb Bars.

Author: Martha Stewart

Toasted Coconut Flakes

Easy and delicious, that's these coconut flakes toasted with honey and five-spice powder.

Author: Martha Stewart

Caramelized Onions

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

Sugared Seckel Pears

These pears are a perfect ending to a harvest-themed dinner or buffet.

Author: Martha Stewart

Gingery Tomato Basil Sauce

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

Sarah's Smashed Potatoes

These potatoes are easily made alongside of Every Week Roast Chicken.

Author: Martha Stewart

Pineapple Ginger Infused Rum

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

Asian Pickles

Eat these pickles as a simple snack or store for later and use as a side.

Author: Martha Stewart

Pumpkin Seed Trail Mix

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

Honey Mustard Sauce

Serve this sauce with our Glazed Chicken Wings.

Author: Martha Stewart

Sweet and Sour Chili Sauce

Serve this tangy dipping sauce with our Crisp Orange-Chicken Spring Rolls or Fresh Avocado and Smoked-Salmon Spring Rolls.

Author: Martha Stewart

Marinated Mushroom Caps

Meaty vegetables, like portobello mushrooms, can make a light, satisfying dinner, even for those with bigger appetites.

Author: Martha Stewart

Pecorino Parsley Pesto

Put this pesto on potatoes, grilled beef, chicken or our Lamb Chops.

Author: Martha Stewart

Steamed Carrots with Lemon and Sea Salt

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

Miso Aioli

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

Roasted Acorn Squash with Pomegranate Glaze

Pomegranate seeds and glaze add bright color and flavor to acorn squash.

Author: Martha Stewart

Lemon Simple Syrup for Ouzo Ade

This lemon simple syrup is an ingredient in our Lemon Ouzo-Ade.

Author: Martha Stewart

Orange Scented Cranberry Sauce

This recipe makes plenty for the Thanksgiving feast and leftover turkey sandwiches.

Author: Martha Stewart

Grilled Zucchini Spears with Mint

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

Simple Syrup for Sorbet

This recipe works with any flavor of sorbet, including our White Peach Sorbet.

Author: Martha Stewart

Coconut Thai Marinade

This beautiful bright-green marinade is piquant and creamy. Its distinctive flavors are enhanced when grilled.

Author: Martha Stewart

Homemade Mint Jelly

This bright-green jelly is traditionally served with lamb.

Author: Martha Stewart

Pickled Hot Cherry Peppers over Cheese

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 Baked Potatoes

Balsamic vinegar and broth cook down to a nice glaze on these potatoes.

Author: Martha Stewart

Savory Pumpkin Puffs

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

Cabbage Chips

Get your salt fix with these crisp, crunchy and flavorful vegetable chips.

Author: Martha Stewart

Homemade Beer Spring Onion Mustard

Mustard meets relish in this turmeric-and-beer-laced condiment, which gets a sweet boost from Vidalia onions.

Author: Martha Stewart

Sugared Pear Chips

These chips are thinly sliced pears coated with sugar and baked until crisp.

Author: Martha Stewart

Red Pepper Mayonnaise

Use this recipe to make our Maquechoux Oysters.

Author: Martha Stewart

Caramel Dipped Pecans

Use these nuts to decorate a chocolate or caramel tart.

Author: Martha Stewart

Rose Petal Syrup

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

Roasted Garlic for Turkey Burgers

Use half of this recipe in our Roasted-Garlic Turkey Burgers and half for our Grilled-Tomato Sauce.

Author: Martha Stewart

Grilled Corn with Cilantro Salt

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

Rosy Cranberry Cider

Author: Martha Stewart

Very Fine Mashed Potatoes

The smoothest of mashed potatoes are made with the help of a potato ricer and creme fraiche.

Author: Martha Stewart

Dried Fruit Mustard

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

Healthy Quinoa Tuna Casserole Recipe

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

Low Fat Garlic Mayonnaise

You can use store-bought mayo, but you may want to consider making your own.

Author: Martha Stewart

Potato and Celery Root Rosti

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

Roast Goose with Pomegranate Glaze

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

Apple Cider Barbecue Sauce

Use this easy homemade sauce when making our Smoked Pulled-Pork Sandwiches.

Author: Martha Stewart

Grilled Radicchio and Fontina

A squeeze of lemon lends this dish a bright flavor.

Author: Martha Stewart

Stir Fried Green Beans

These green beans are quick to fry up and bring the heat.

Author: Martha Stewart

Red Pepper and Walnut Dip with Pomegranate

This recipe comes from our book "Clean Slate: A Cookbook and Guide."

Author: Martha Stewart

Marinated Feta and Celery

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

Fresh Red Horseradish Sauce

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