Simple, affordable, and a complete protein-there's a reason why rice and legumes are a staple meal in so many different cultures. Here, tender white rice...
Author: Shira Bocar
Half-moons of delicata squash make an inviting presentation. No part of the squash goes unused here -- this is one of the few types of winter squash with...
Author: Martha Stewart
Using a ricer yields mashed potatoes with an especially light, fluffy texture. Alternatively potatoes can be mashed with a potato masher or fork. Extra-virgin...
Author: Martha Stewart
This extract is best if steeped for two months or longer. Use this recipe to make our Chocolate Strawberry Ice Cream Sandwiches.
Author: Martha Stewart
This recipe is a delicious dipping sauce for Caribbean Shrimp Kebabs.
Author: Martha Stewart
Colorful carrots are glazed in brown sugar, honey, white wine vinegar, and whole spices, then roasted until the sugar just caramelizes.
Author: Martha Stewart
Swirling melted chocolate into frozen vodka creates free-form spirals and swirls that make delightful decorations on cakes and cupcakes. Jacques Torres...
Author: Martha Stewart
We love the combination of citrusy hibiscus, spicy fresh ginger, and aromatic cloves in this DIY cocktail syrup. It makes an excellent holiday gift, but...
Author: Martha Stewart
Use this syrup to make any of our iced coffee drinks.
Author: Martha Stewart
Author: Martha Stewart
Use this horseradish cream as a delicious side for our Beef Tenderloin.
Author: Martha Stewart
For extra flavor, tomatoes are marinated in a oregano vinaigrette before, and after, grilling.
Author: Martha Stewart
Everyday cauliflower gets a flavorful kick from cumin and mustard seeds, ginger, garlic, and chiles.
Author: Martha Stewart
In Argentina, garlicky herb-flecked chimichurri, a condiment as prevalent there as ketchup is in the United States, is spooned over all manner of grilled...
Author: Martha Stewart
Use this simple syrup to make our Basil Lillet Slush.
Author: Martha Stewart
Espresso provides depth and enhances the smokiness of the chiles.
Author: Martha Stewart
These thick slices of winter squash are browned over a grill, casting a lovely smoky flavor.
Author: Martha Stewart
Try this warm winter side with our Cornflake-Crusted Baked Chicken.
Author: Martha Stewart
Author: Martha Stewart
You can make this recipe with a mix of fennel and carrots, or with green beans; we made one batch of each.
Author: Martha Stewart
This quick pickle adds a bright kick to salads, fried foods, and roasted vegetables. Try it as a pizza topping, with roasted cauliflower and some thinly...
Author: Martha Stewart
Take familiar techniques, like roasting, and apply them in new ways for this delicious side.
Author: Martha Stewart
This creamy sauce makes a great accompaniment to Potato Croquettes, as well as cold chicken, fish, or shellfish.
Author: Martha Stewart
Sprigs of herbs tucked inside the husk lend theirfresh flavor to the corn.
Author: Martha Stewart
The silky texture of this pureed sauce belies the kick of its chipotle and cascabel peppers, which are similar in heat to cayenne.
Author: Martha Stewart
4 easy and delicious recipes to roast cauliflower florets. Whether you a cauliflower lover or just looking for quick and easy recipes, these roasted cauliflower...
Author: TheCookingFoodie
Use this recipe to make our Hot and Nutty Whiskey Sours.
Author: Martha Stewart
It doesn't get more classic than ranch dip but we've punched things up by forgetting about the pre-made seasoning packet and opting for a homemade version...
Author: Martha Stewart
Saffron, a delicate yellow-orange spice, comes from the dried, cured stigmas of the purple saffron flower. You'll find it at most grocery stores and specialty...
Author: Martha Stewart
Easy to make but a luxurious and unexpected bar snack, that's these saffron almonds.
Author: Martha Stewart
The vibrant spices in this vegetarian dish give it a great depth of flavor. If you like, serve the curry with a dollop of plain yogurt.
Author: Martha Stewart
Try this vinaigrette with different fresh herbs each time you make it.
Author: Martha Stewart
Preserve tomatoes' rich taste with a simmered sauce that freezes well and is ripe for embellishment.
Author: Martha Stewart
Try something new and tasty with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
To make this flavorful salad, the poaching liquid reserved from Oven-Poached Figs is incorporated into a vinaigrette dressing.
Author: Martha Stewart
Soaking olives in vermouth gives them a boost of flavor. Use them in a martini.
Author: Martha Stewart
This recipe yields a large amount and will keep in the refrigerator for up to a month. Use in stir-fries, noodle soups, or anywhere you need an added hit...
Author: Martha Stewart
When you spot a good deal on plum tomatoes, buy a bunch. Roasting preserves them for later use and maximizes their sweetness. Use roasted tomatoes in Roasted-Tomato...
Author: Martha Stewart
This snack only takes a few minutes to prepare and it keeps for a month.
Author: Martha Stewart
Nuts are loaded with heart-protective unsaturated fats. Dark chocolate can assist in lowering blood pressure, and the antioxidants in dried blueberries...
Author: Martha Stewart
No need to wait in line at the movie theater for delicious, buttery popcorn. Make your own savory version at home with salt and pepper, plus black sesame...
Author: Martha Stewart