Serve this side dish with our Hot-Smoked Salmon Steaks with Morel Sauce.
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
In twice-baked sweet potatoes, the flesh is mashed with pureed cottage cheese, shallots, sage, salt, and pepper. The mixture is then spooned back into...
Author: Martha Stewart
Use this syrup with our Strawberry Hibiscus-Tea Lemonade or Jasmine-Tea Tangerineade. It can be doubled or tripled and kept on hand for up to a month.
Author: Martha Stewart
These tender potatoes pair well with steak, braised beef, and Pork Loin with Carrots, Fennel, and Lemons.
Author: Martha Stewart
Cherry tomatoes mingle with ginger, shallots, and cumin atop this Indian-inspired red-lentil stew spiced with sunny turmeric.
Author: Martha Stewart
Russets give this creamy side dish a fluffy texture.
Author: Martha Stewart
This tangy aioli is the perfect complement to our Grilled Jumbo Shrimp and Linguica with Corn.
Author: Martha Stewart
Use this easy recipe for cilantro oil when making our Crab Cakes.
Author: Martha Stewart
Made with a mortar and pestle or whisked in a bowl, this mayonnaise is rich, garlicky, perfect. Try with: seafood, vegetables, a steak sandwich.
Author: Martha Stewart
Golden raisins and pistachios add pops of sweetness and heft to this brilliantly hued side.
Author: Martha Stewart
The signature blend of tangy and spicy in salsa makes it a versatile flavor enhancer in all kinds of dishes. We blended it into an easy grilling sauce...
Author: Martha Stewart
All you need are two ingredients-fresh raspberries and sugar-to make this bright summery jam. It comes together in just about 25 minutes and then chills...
Author: Martha Stewart
Peppery arugula pesto is the perfect accompaniment to grilled Italian sausages. Save any extra pesto to use on other grilled meats or fish. It will last...
Author: Martha Stewart
This pesto recipe uses very little oil and cheese. Instead, the creamy roasted garlic provides the rich texture.
Author: Martha Stewart
Use this vinaigrette to dress our Avocado and Orange Salad.
Author: Martha Stewart
Glazed in a salty-sweet blend of sesame seeds, honey, and olive oil and roasted until crunchy, the humble beans make a nicely adult, tree-nut and peanut-free...
Author: Martha Stewart
Because confectioners' sugar contains cornstarch, it is not kosher for Passover. This clever recipe makes a fine substitute to top dessert.
Author: Martha Stewart
Fennel seeds and star anise add a welcome savory note to this citrusy cocktail syrup. Make a big batch to gift for the holidays or use it to make our Spiced...
Author: Martha Stewart
Make this for our Fruit-and-Herb Sorbets: White Peach and Bay Leaf; Cantaloupe and Tarragon; Green Apple and Mint; Blueberry and Lemon Verbena; Lychee...
Author: Martha Stewart
Traditional remoulade is made with mayonnaise. We have lightened this traditional side dish with a lemony-yogurt dressing.
Author: Martha Stewart
Adding the eggs after the water is at a boil is our key to keeping the yolks slightly soft in the center for perfect eggs, everytime.
Author: Martha Stewart
We like this mess-free method of roasting peppers under the broiler, but you can also blacken them over an open flame until completely charred on all sides....
Author: Martha Stewart
A gift always gets extra points if it's homemade. Start now and you can have vanilla extract on hand, ready to bestow on lucky bakers in December.
Author: Martha Stewart
Author: Martha Stewart
This snack unites salty and sweet in every heaping handful.
Author: Martha Stewart
Hearty enough to serve solo, chorizo can also constitute part of a larger Spanish-style tapas. Manchego cheese, olives, and Marcona almonds-a traditional...
Author: Martha Stewart
Tangy and fresh, this dip pairs perfectly with raw veggies for a low calorie snack.
Author: Martha Stewart
This hearty side is made with new potatoes, which -- since they are harvested early and picked before their sugars have converted to starch -- are crisp,...
Author: Martha Stewart
Use this recipe as a topping for our Turkey-Pork Burgers.
Author: Martha Stewart
This is tasty with any prepared beef but it is perfect with our rosemary-garlic roast beef and potatoes.
Author: Martha Stewart
Parsnips give this rustic mash a nutty sweetness. Warm olive oil and thyme add more flavor (and dispense with the need for butter).
Author: Martha Stewart
Serve with our Spice-Rubbed Lamb Chops.
Author: Martha Stewart
Chunky smashed potatoes are the perfect side dish for Sunday dinner.
Author: Martha Stewart
These French-style chocolate disks are as pretty as can be and a cinch to make. Craft a batch to gift and you'll spread cheer to friends and neighbors,...
Author: Martha Stewart
The success of a lasagna lies not just in its filling but in its most basic components, including this marinara sauce.
Author: Martha Stewart
Globe artichokes, nature's most intriguing pull-apart delicacy, pair well with robust Italian flavors. Serving the artichokes with a zesty pecorino Romano...
Author: Martha Stewart
Use this pesto to make our Grilled-Vegetable Panini.
Author: Martha Stewart
This perennially popular side dish is often so laden with butter and hot cream that the flavor of the potato gets lost in the mashing. Our rendition derives...
Author: Martha Stewart
These pickled cucumbers go great with our Korean Beef Tacos.
Author: Martha Stewart
Luscious whole-milk yogurt adds an unexpected tart note to a fiery Indian marinade of cumin, cardamom, and cayenne pepper. Use this marinade to make Tandoori...
Author: Martha Stewart
Serve these turnip oven fries with roasted chicken, burgers, or mussels.
Author: Martha Stewart
A dollop of this savory sauce tastes great atop our Cheese-Stuffed Burgers.
Author: Martha Stewart
These eggplant are particularly delicious bathed in this garlic-shallot dressing with olives and raisins.
Author: Martha Stewart
Hitting the potatoes with your hand before slicing them open creates a fluffy interior.
Author: Martha Stewart
Author: Martha Stewart