These onion slices make a tangy addition to any sandwich, burger, or salad, including our Calamari, Chile, and Watermelon Salad.
Author: Martha Stewart
Olive oil, salt, and high heat are all you need to transform these green peppers into an addictive side dish. They also make a great bar snack alongside...
Author: Martha Stewart
Use this North-African spice mix to season Sweet Dumpling Squash with Moroccan Vegetable Stew.
Author: Martha Stewart
This recipe is sufficient to pickle three cantaloupes, two medium pumpkins, or two pounds of pearl onions.
Author: Martha Stewart
Use this pesto in our Trofie with Pesto, Green Beans, and Potatoes.
Author: Martha Stewart
Stir together this sassy spread, season with salt and pepper, and use on your favorite sandwich.
Author: Martha Stewart
Tender and delicate miniature cauliflower is often available in the fall. Serve this ragout as a side dish or over rice, or cut the cooked cauliflower...
Author: Martha Stewart
This jam is made with Sauternes, a dessert wine. When served with a dollop of thick, creamy Greek yogurt, it makes for a wonderful dessert.
Author: Martha Stewart
This mushroom and chestnut soup is creamy, rich and so delicious! The combination of flavors is ideal for winter, and the result is an amazing and comforting...
Author: TheCookingFoodie
This spread, similar to pumpkin butter, is great to have in the fridge. Pair it with apples (as a nut-free substitute for peanut butter), or layer it on...
Author: Martha Stewart
Use this roasted cherry tomatoes recipe to top our Ricotta with Roasted Cherry Tomatoes on Crostini.
Author: Martha Stewart
Roasting the garlic head first reduces the garlicky taste in the mashed potatoes.
Author: Martha Stewart
Thanks to Ayesha Curry's serious spice medley and diced mango slaw, sautéed shrimp has never tasted better.
Portion into individual pint-size jars to have fresh tomato sauce on hand all year long.
Author: Martha Stewart
Use this recipe to sweeten cocktails such as Frozen Margaritas or the French 75.
Author: Martha Stewart
You don't need a Caesar salad to enjoy Caesar dressing, drizzled over grilled shrimp, for example.
Author: Martha Stewart
Our take on the classic creamed spinach side dish uses fresh spinach and cream cheese as a thickener. It's a crowd pleasing recipe that's popular with...
Author: Martha Stewart
'A pezzetti' means 'in pieces' in Italian. This recipe is courtesy of Maria D Ugo; like most Italian nonnas, she does not add lemon juice to the jars before...
Author: Martha Stewart
Creamed kale, collards, and Swiss chard are studded with chestnuts.
Author: Martha Stewart
French for "English Cream" this custard sauce is perfect for pouring on a variety of desserts and only requires five ingredients, which you may already...
Author: Martha Stewart
Use these sweet blooms to decorate our Chocolate-Zucchini Sheet Cake with Cream-Cheese Frosting or any summer dessert you please. The flavor is reminiscent...
Author: Martha Stewart
To prepare this chimichurri sauce up to two days ahead of time, combine everything except the fresh herbs and refrigerate. Add the cilantro and parsley...
Author: Martha Stewart
Heating the oil before adding the potatoes makes them crisp on the outside, soft on the inside.
Author: Martha Stewart
Swedish almond cake (Mandeltårta) is a cake that is made with two layers of almond meringue cake, in between there is a rich cream and all the cake is...
Author: TheCookingFoodie
This recipe calls for the hottest of the hot fresh peppers, the habanero. Use with discretion, and eat it with something starchy to help neutralize the...
Author: Martha Stewart
Hearty potato pierogi are made creamy with the natural buttery flavor of Yukon golds and a drizzle of nutty brown butter. For a step-by-step guide, see...
Author: Martha Stewart
Strained tomatoes, called "passato" in Italian, are traditionally used in making meat sauces for pasta.
Author: Martha Stewart
Author: Martha Stewart
This scalloped potatoes recipe is a traditional recipe that can be prepped the night before serving. Creamy with a cheesy topping, scalloped potatoes can...
Author: Martha Stewart
Making your own vinegar will yield crisp taste and layers of flavor.
Author: Martha Stewart
Use this recipe to make Moqueca, a traditional Brazilian seafood stew.
Author: Martha Stewart
Glazing carrots with orange juice enhances their natural sweetness.
Author: Martha Stewart
The first time you try homemade aioli (also known as garlicky mayonnaise), it tends to be a revelation. Miles ahead of the jarred stuff in terms of flavor...
Author: Lauryn Tyrell
We use these jalapenos to garnish our Bloody Marys, but they can also be used to top sandwiches and burgers.
Author: Martha Stewart
This scalloped potatoes recipe is a traditional recipe that can be prepped the night before serving. Creamy with a cheesy topping, scalloped potatoes can...
Author: Martha Stewart
Begin this simple, distinctive side dish by roasting leeks, which mellows them and brings out their sweet side. Give them a drizzle of citrus vinaigrette,...
Author: Martha Stewart
Thanks to wine-glazed Lady apples and prunes -- and the tangy juices from roasting -- a classic fruit-and-duck pairing is possible when you serve this...
Author: Martha Stewart
To extract the pomegranate seeds, halve the fruit, hold each half cutside down over a bowl, and whack the outside with a wooden spoon.
Author: Martha Stewart
Tzatziki, a cooling Greek condiment, helps soothe the heat of spicy dishes.
Author: Martha Stewart
Martha likes to use these 8-inch-tall birds to embellish a dessert buffet. While they are made with edible ingredients -- just sugar, water, and icing...
Author: Martha Stewart
Aranitas translates to "little spiders," and that's exactly what these crispy beds of grated then fried green plantains resemble.
Author: Martha Stewart
Wild mushrooms sauteed in sherry make a rich topping for Thanksgiving mashed potatoes, and roasted celeriac lends the dish a slightly nutty flavor.
Author: Martha Stewart
Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
Author: Martha Stewart
Here's the easy way to temper chocolate in the microwave. Jacques Torres demonstrated this technique on Episode 501 of "Martha Bakes."
Author: Martha Stewart
Use this aioli to make chef Andy D'Amico's incredible Five Napkin Burger.
Author: Martha Stewart
Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern Hospitality" (Rizzoli). Martha made this recipe in episode 705 of Martha...
Author: Martha Stewart
Use this recipe when making our Melon Bowls with Prosciutto and Watercress.
Author: Martha Stewart
A member of the mint family, horehound is used in teas, candies, and ales.
Author: Martha Stewart