You can either extract your own pomegranate juice with a juicer or buy pomegranate juice at your local grocery store.
Author: Martha Stewart
This skillet breakfast hash with potatoes and chorizo is delicious cooked over the fire on your camping trip-the only ingredient that needs chilling is...
Author: Greg Lofts
This mixture, called sofrito, is used in many Latin American recipes as a seasoning base; it can even replace salsa as a dip for chips.
Author: Martha Stewart
Try this spicy but slightly sweet sauce over meat, fish, or eggs.
Author: Martha Stewart
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling nectarines: Carve an X in...
Author: Martha Stewart
Author: Martha Stewart
Alexis Stewart's caramel-almond popcorn is an easy snack to make and, as she can attest, "people love it." Homemade caramel sauce is infused with almond...
Author: Martha Stewart
Spread this sweet chutney on chicken or turkey sandwiches, or use it as an accompaniment to lamb, pork, or chicken.
Author: Martha Stewart
Use this fresh salsa recipe when making our Artichoke Bottoms with Shrimp and Citrus Salsa; it's also delicious with any grilled fish or chicken.
Author: Martha Stewart
Make the summer season last a little longer with a languorous Provencal meal and an uncomplicated menu full of bright flavors.
Author: Martha Stewart
This spinach dish is rich in heart-protective folate; the nuts help lower "bad" cholesterol.
Author: Martha Stewart
Sweet and savory flavors get concentrated in this roasted side dish.
Author: Martha Stewart
Cheers to Dad! If your pop's the toast of the town, help him mix a sweet whiskey smash or a mean Manhattan with DIY cocktail cherries.
Author: Martha Stewart
A delicious side for your Thanksgiving turkey, especially our Roasted Dry-Brined Turkey with Stuffing.
Author: Martha Stewart
These herbed green beans are the perfect complement to grilled salmon or chicken.
Author: Martha Stewart
The flavor of this side dish is enhanced by toasted pecans.
Author: Martha Stewart
With fresh basil at its summer peak, we can add more basil and less oil and nuts to this recipe.
Author: Martha Stewart
Pair Haricots Verts-a classic side dish-with Sauteed Sole with Lemon.
Author: Martha Stewart
This recipe puts a new twist on our economical dressing-in-a-jar idea. Whip up a tangy marinade using the bit of mustard at the bottom of a jar. (We chose...
Author: Martha Stewart
This is a quick, easy way to add sweetness to cold beverages.
Author: Martha Stewart
This main-course salad is a perfect plant-based meal for a weeknight dinner. The roasted cauliflower "steaks" are as delicious as they are satisfying,...
Author: Sarah Carey
This zesty rub is ideal for leaner foods such as turkey or chicken breasts and flaky white fish (such as halibut, cod, or snapper).
Author: Martha Stewart
Unlike store-bought varieties, these sprinkles taste like sugar and vanilla, not wax. The extras will keep in an airtight container at room temperature...
Author: Martha Stewart
Weeknight comfort foods like this one-pan quick chili are a great entryway into eating a more plant-based diet. Switching from a pot to a skillet slashed...
Author: Shira Bocar
Pick a mix of hot peppers for these versatile pickles. You can preserve the peppers whole if you want the pickles to be less spicy (since the skin isn't...
Author: Martha Stewart
Preheat the roasting pan to give the vegetables a crisp, golden crust.
Author: Martha Stewart
This remarkably easy side dish makes an impressively tasteful addition to any holiday meal.
Author: Martha Stewart
For a gluten-free version of this vinaigrette, use tamari instead of soy sauce or look for bottles specifically labeled gluten-free.
Author: Martha Stewart
Serve this creamy sauce with gefilte fish or any dish that calls for horseradish.
Author: Martha Stewart
When the sourness of the cranberries could use a little kick, turn to fiery jalapenos.
Author: Martha Stewart
Serve these smoky mushrooms as an accompaniment to chicken or pork.
Author: Martha Stewart
While still warm, these potatoes are tossed with a tangy mustard and vinegar mixture; this way, they soak up the flavors as they cool.
Author: Martha Stewart
Sweet potatoes are more versatile than you might gather from the holiday-only treatment many people give them. Looking for an unexpected twist? Try lime...
Author: Martha Stewart
Skip the sour cream and give a mushroom-topped spud a better finish: a generous dollop of yogurt, plus a little cheddar and chives.
Author: Martha Stewart
The caramelized onions in this creamy potato gratin draw out the sweet warmth of the pinch of saffron that makes this dish golden. A topping of shredded...
Author: Shira Bocar
The earthy flavor of leeks-a coveted fall vegetable-is a delicious addition to the dinner table.
Author: Martha Stewart
Tarragon and coriander infuse carrots with unexpected flavor.
Author: Martha Stewart
The amber-colored Calimyrna, from California, is most common fig grown in the United States. This is the kind we've used in our recipe. Black Mission figs,...
Author: Martha Stewart
To grill radicchio and endives so that they are flavorful and moist, place them close together on the grill.
Author: Martha Stewart
Dry vermouth and coriander seed add layers of flavor to this simple pickling solution.
Author: Martha Stewart
This piquant rub, made with paprika and other spices, is best paired with fattier foods, including salmon, skirt steak, pork loin, and whole chicken.
Author: Martha Stewart
Classic mashed potatoes are the perfect side for our Roast Dry-Brined Turkey.
Author: Martha Stewart
This simple 3-ingredient side dish goes well with steak, grilled chicken, or pork loin or chops.
Author: Martha Stewart
In candy-making, the goal is usually to prevent caramel from crystallizing. For this recipe, that's exactly what you want to do to in order to create the...
Author: Martha Stewart
This is a fresh alternative to bottled hoisin sauce, the traditional accompaniment to Mu-Shu Pork.
Author: Martha Stewart
Buttery baked-potato halves can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.
Author: Martha Stewart