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Twice Baked Sweet Potatoes with Sage and Pecans

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

Sweet Dumpling Squash with Moroccan Vegetable Stew

Sweet dumpling squash are a small, single-serving variety with a skin tender enough to eat. Here, they make edible bowls for rich vegetable stew.

Author: Martha Stewart

Baby Red Potatoes with Cilantro

Serve this side dish with our Hot-Smoked Salmon Steaks with Morel Sauce.

Author: Martha Stewart

Simple Syrup for Lemonade and Tangerineade

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

Golden Dal with Gingered Tomatoes

Cherry tomatoes mingle with ginger, shallots, and cumin atop this Indian-inspired red-lentil stew spiced with sunny turmeric.

Author: Martha Stewart

Glazed Fingerling Potatoes

These tender potatoes pair well with steak, braised beef, and Pork Loin with Carrots, Fennel, and Lemons.

Author: Martha Stewart

Mashed Sweet and Russet Potatoes with Herbs

Russets give this creamy side dish a fluffy texture.

Author: Martha Stewart

Grainy Mustard Aioli

This tangy aioli is the perfect complement to our Grilled Jumbo Shrimp and Linguica with Corn.

Author: Martha Stewart

Perfect Aioli

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

Cilantro Oil for Crab Cakes

Use this easy recipe for cilantro oil when making our Crab Cakes.

Author: Martha Stewart

Sweet and Sour Red Cabbage with Raisins and Pistachios

Golden raisins and pistachios add pops of sweetness and heft to this brilliantly hued side.

Author: Martha Stewart

Salsa Barbecue Sauce

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

Raspberry Jam for Gingerbread Linzertorte

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

Grilled Sausage with Arugula Pesto

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

Mustard Green and Roasted Garlic Pesto with Pecorino Romano Cheese

This pesto recipe uses very little oil and cheese. Instead, the creamy roasted garlic provides the rich texture.

Author: Martha Stewart

Orange Muscatel Vinaigrette

Use this vinaigrette to dress our Avocado and Orange Salad.

Author: Martha Stewart

Pea Shoot Pesto

A dab of pea-shoot pestobrings new life to any sandwich.

Author: Martha Stewart

Classic Preserved Lemons

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Author: Martha Stewart

Caramelized Sesame Chickpeas

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

Passover Powdered Sugar

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 Orange Syrup

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

Herb Syrup

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

Celery Root Remoulade

Traditional remoulade is made with mayonnaise. We have lightened this traditional side dish with a lemony-yogurt dressing.

Author: Martha Stewart

Vanilla Extract

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

Perfect Hard Boiled Eggs

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

Simple Roasted Bell Peppers

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

Illinois Caramel Corn

This snack unites salty and sweet in every heaping handful.

Author: Martha Stewart

Rosy Cranberry Cider

Author: Martha Stewart

Braised Chorizo

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

Savory Yogurt Dip

Tangy and fresh, this dip pairs perfectly with raw veggies for a low calorie snack.

Author: Martha Stewart

Horseradish Mashed New Potatoes

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

Pickled Zucchini and Onions

Use this recipe as a topping for our Turkey-Pork Burgers.

Author: Martha Stewart

Horseradish Sauce

This is tasty with any prepared beef but it is perfect with our rosemary-garlic roast beef and potatoes.

Author: Martha Stewart

Smashed Parsnips and Potatoes with Thyme

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

Roasted Cauliflower with Ginger and Mint

Serve with our Spice-Rubbed Lamb Chops.

Author: Martha Stewart

Chunky Smashed Potatoes

Chunky smashed potatoes are the perfect side dish for Sunday dinner.

Author: Martha Stewart

Mendiants (Chocolate with Dried Fruit and Nuts)

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

Allioli Verde

Serve with our Squid Ink Pasta with Allioli Verde.

Author: Martha Stewart

Marinara

The success of a lasagna lies not just in its filling but in its most basic components, including this marinara sauce.

Author: Martha Stewart

Steamed Globe Artichokes with Pecorino Vinaigrette and Fried Garlic Chips

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

Pesto for Grilled Vegetable Panini

Use this pesto to make our Grilled-Vegetable Panini.

Author: Martha Stewart

Healthy Mashed Potatoes

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

Quick Pickled Sesame Cucumbers

These pickled cucumbers go great with our Korean Beef Tacos.

Author: Martha Stewart

Tandoori Marinade for Chicken

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

Roasted Turnips with Parmesan

Serve these turnip oven fries with roasted chicken, burgers, or mussels.

Author: Martha Stewart

Roasted Red Pepper Sauce

A dollop of this savory sauce tastes great atop our Cheese-Stuffed Burgers.

Author: Martha Stewart

Spicy Seared Eggplant

These eggplant are particularly delicious bathed in this garlic-shallot dressing with olives and raisins.

Author: Martha Stewart

Best Baked Potatoes

Hitting the potatoes with your hand before slicing them open creates a fluffy interior.

Author: Martha Stewart

Aioli

Make this for our Baby Artichokes With Olives en Papillote.

Author: Martha Stewart

Kohlrabi Chips

Author: Martha Stewart