Simple sweet potatoes dolled up with maple sour cream make a hearty side for any weeknight dinner.
Author: Martha Stewart
Braised, tender baby artichokes add a taste of spring to any meal.
Author: Martha Stewart
The potatoes give this garlicky rouille condiment some added heft.
Author: Martha Stewart
This vodka recipe is one of our Handmade Holiday Gifts.Try using it to make a Cranberry Cosmopolitan.Download and print the Cranberry Cosmopolitan Recipe...
Author: Martha Stewart
Why buy a can when it's so easy to use fresh cranberries?
Author: Martha Stewart
A food mill separates the apples from their peels, but allows the rosy color of the skins to remain in this simple pink applesauce recipe.
Author: Martha Stewart
Pickling was popular during World War II and was considered patriotic for its frugality. Whole pickling spices, bay leaves, white wine, and sugar give...
Author: Martha Stewart
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
Serve this mango chutney with Chicken and Pork Seekh Kebabs or with grilled fish. Apricots or peaches also work well in this recipe.
Author: Martha Stewart
Club soda lightens the texture of creamy salad dressing.
Author: Martha Stewart
Roasting vegetables is a simple method that makesefficient use of cooking space -- the pan can share the oven with a chicken or pork roast -- and results...
Author: Martha Stewart
Classic mashed potatoes are the perfect side for our Roast Dry-Brined Turkey.
Author: Martha Stewart
Topping your pan-seared steak with a seasoned butter makes the meat that much more flavorful and indulgent.
Author: Martha Stewart
If your grill isn't large enough to accommodate the peppers and chiles in a single layer, cook them in batches.
Author: Martha Stewart
Tortilla de Patatas - also known as Spanish omelette (tortilla Española) or tortilla de papas. This omelette is not like any other omelette that you now,...
Author: TheCookingFoodie
Preheat the roasting pan to give the vegetables a crisp, golden crust.
Author: Martha Stewart
Spread it on meat or chicken before grilling, or serve it with corn on the cob.
Author: Martha Stewart
To create these tortilla cups, simply bake corn tortillas on small ovenproof bowls. Fill them with our Turkey Chili or the chili of your choice.
Author: Martha Stewart
Whether raw or cooked, corn on the cob doesn't require much to make it taste absolutely delicious. Here, we combine reduced-fat mayonnaise, lime juice,...
Author: Martha Stewart
Use this recipe to make our Black-Currant Cosmopolitan and Purple-Basil Mojito.
Author: Martha Stewart
To ensure that the lasagna doesn't come out watery, it's important that the greens go in dry. Let all the water evaporate during cooking, and then blot...
Author: Martha Stewart
Mushrooms and leeks are an especially good combo when cooking with a grill wok.
Author: Martha Stewart
This delicate syrup is delicious with vodka in our Spiked Elderflower Lemonade but would also pair well with gin. Recipe courtesy of Erin French, chef...
Author: Martha Stewart
Try these in roast beef sandwiches or as a relish for poultry or grilled meats.
Author: Martha Stewart
These tiny cabbage cousins are an essential side dish to a true Thanksgiving feast.
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
This ragout is meant to be a side dish, but it can be served with a green salad for a light lunch.
Author: Martha Stewart
These easy smashed red potatoes make weeknight meals a little more special.
Author: Martha Stewart
This ginger syrup can be used to flavor just about anything, but we love adding it to plain seltzer for homemade ginger ale.
Author: Martha Stewart
Use this compound butter when making our Corn on the Cob with Herbed Butter.
Author: Martha Stewart
Canned beans and puree help make this recipe quick and easy.
Author: Martha Stewart
The skin of rutabaga is thick and tough, so you'll want to use a sharp, hefty chef's knife to remove it entirely and later to cut the flesh. The maple...
Author: Martha Stewart
By not boiling the vegetables, you retain all the flavor and nutrients that would have otherwise gone down the drain.
Author: Martha Stewart
Create decorative, edible dessert bowls by dipping a balloon in tempered chocolate. Jacques Torres prepared these on Episode 501 of "Martha Bakes."
Author: Martha Stewart
This sweetly tart chutney makes an excellent spread for turkey sandwiches -- provided there's any left.
Author: Martha Stewart
Fresh baby artichokes are much easier to prepare than larger ones, as they have no fuzzy chokes to remove. Pair with fava beans and green onions for a...
Author: Martha Stewart
These are delicious eaten on their own, or used to make our Roasted Free-Range Turkey with Pear and Chestnut Stuffing.
Author: Martha Stewart
Hollandaise variations include bearnaise sauce, which is flavored with a reduction of shallots, white wine, vinegar, and tarragon.
Author: Martha Stewart
Like other dark-green leafy vegetables, kale is packed with beta-carotene and other antioxidants, which are believed to help prevent heart disease and...
Author: Martha Stewart
Serve this packet hot off the grill, but be cautious when opening it.
Author: Martha Stewart
Roasted pears and red onions are a unique holiday side dish that's a bit sweet and a touch savory. A splash of sherry vinegar adds a slight tang and the...
Author: Martha Stewart
These flavorful tomatoes are great to have in your back pocket on a busy weeknight. They take any pizza or pasta to new heights.
Author: Martha Stewart
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Rings of red onion have a refreshing bite.
Author: Martha Stewart
Meyer lemons add a bit of floral sweetness you don't always find in marmalades, balancing out the bitterness. The preserves make a sensational glaze for...
Author: Martha Stewart