This recipe is sufficient to pickle three cantaloupes, two medium pumpkins, or two pounds of pearl onions.
Author: Martha Stewart
These onion slices make a tangy addition to any sandwich, burger, or salad, including our Calamari, Chile, and Watermelon Salad.
Author: Martha Stewart
Use this North-African spice mix to season Sweet Dumpling Squash with Moroccan Vegetable Stew.
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 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
Thanks to Ayesha Curry's serious spice medley and diced mango slaw, sautéed shrimp has never tasted better.
Roasting the garlic head first reduces the garlicky taste in the mashed potatoes.
Author: Martha Stewart
Portion into individual pint-size jars to have fresh tomato sauce on hand all year long.
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
You don't need a Caesar salad to enjoy Caesar dressing, drizzled over grilled shrimp, for example.
Author: Martha Stewart
Use this recipe to sweeten cocktails such as Frozen Margaritas or the French 75.
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
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
Creamed kale, collards, and Swiss chard are studded with chestnuts.
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
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
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
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
Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
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
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
Use this recipe when making our Melon Bowls with Prosciutto and Watercress.
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
A member of the mint family, horehound is used in teas, candies, and ales.
Author: Martha Stewart