An enduring Italian favorite, this simple pie needs nothing more than tomato sauce, fresh mozzarella, Parmesan, and basil to shine.
Author: Martha Stewart
Pepper jelly makes a spicy-sweet match for soft cheeses, such as goat or Camembert (or even cream cheese) -- especially when served atop crackers or crostini....
Author: Martha Stewart
Dark, sweet-tart balsamic vinegar adds tangy depth to roasted vegetables.
Author: Martha Stewart
This member of the lily family has been cultivated for more than 2,000 years. Asparagus is at its peak from February through June and is a good source...
Author: Martha Stewart
If small acorn squashes are unavailable, use larger ones and cut them into wedges.
Author: Martha Stewart
This jam makes a delicious condiment for any meat, and is the stuffing for our Chicken Breasts Filled With Onion Jam.
Author: Martha Stewart
Serve these turnip oven fries with roasted chicken, burgers, or mussels.
Author: Martha Stewart
Aromatic rosemary and garlic add depth to roasted potatoes.
Author: Martha Stewart
Use this lush white sauce to make our Lasagna Bolognese.
Author: Martha Stewart
Fresh cranberries bring a pleasing tartness and beautiful ruby color to basic applesauce.
Author: Martha Stewart
This is an easy and bright addition to the Thanksgiving menu that doesn't require any cooking.
Author: Martha Stewart
Got a bumper crop of cucumbers? Make a batch of these easy pickles and stash them in the freezer -- you're going to love having the tangy treats in your...
Author: Martha Stewart
The next time your bunch of beets come with fresh greens attached, put them to work in this super-quick side dish. While beets will always have that signature...
Author: Martha Stewart
A traditional Pennsylvania Dutch dessert, these apple pastries are spiced with cinnamon and studded with raisins. Martha made this recipe on episode 708...
Author: Martha Stewart
Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.
Author: Martha Stewart
Parsnips and carrots make a good companion to a main dish of pork chops.
Author: Martha Stewart
Use this dressing when making our Fingerling Potato Salad with Sugar Snap Peas.
Author: Martha Stewart
Tomato paste, red onion, and fresh basil add a hint of sweetness to this quick-cooking marinara. Pile our meatballs on spaghetti and you have a familiar...
Author: Martha Stewart
These mounds of soft, buttery spuds with crisp golden crusts have indented centers made to hold pools of gravy.
Author: Martha Stewart
Serve this lively sauce alongside our Butterflied, Rolled, and Roasted Leg of Lamb.
Author: Martha Stewart
Slow roasting concentrates the flavor of the tomatoes and intensifies the sweetness.
Author: Martha Stewart
The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms'...
Author: Martha Stewart
Delicately battered onion rings can be made at home without fuss; seltzer, or carbonated water, is the secret ingredient. Fried parsley adds a steakhouse...
Author: Martha Stewart
Roasting zucchini enhances their delicate flavor while giving them a slightly charred, crisp exterior.
Author: Martha Stewart
Fresh mint tames the heat of the jalapenos in this sweet-and-spicy jelly. Use it to cut the richness of meats and fishes like salmon and swordfish.
Author: Martha Stewart
This side dish tastes just as good at room temperature as it does hot from the stove, so there's no need to worry if it's ready before the rest of the...
Author: Martha Stewart
Serve this savory side dish inspired by France's Provence region with baked eggs or roasted chicken, pork, or fish.
Author: Martha Stewart
A stash of this flavorful Spanish sauce means you're always one step ahead. The only thing easier than making it is finding ways to use it. Try it in Shrimp...
Author: Martha Stewart
This easy-to-make sauerkraut is a tasty hot dog topping. Use it to make our Classic Reubens and Pierogi with Sauerkraut and Mushrooms.
Author: Martha Stewart
All it takes is a sprinkling of salt and pepper to enhance the earthy flavors of the carrots in this simple side dish.
Author: Martha Stewart
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super...
Author: Martha Stewart
This marmalade can be made with navel or blood oranges, or tangerines.
Author: Martha Stewart
With a slight tang and less juice than other plums, they're great fresh or cooked down, the heat concentrating their flavor. Try these simple, fast recipes...
Author: Martha Stewart
These chops owe their flavor to plenty of fresh herbs, garlic, and lime juice.
Author: Martha Stewart
Perfection is not required with this souffle. Even if it rises unevenly or deflates after baking, it will still taste delicious.
Author: Martha Stewart
Do not attempt to cut the amounts in the recipe in half. Instead, dry any extra noodles completely, wrap them tightly in plastic, and store at cool room...
Author: Martha Stewart
Olive oil and garlic add extra flavor to traditional roasted asparagus.
Author: Martha Stewart
This luscious casserole is a twist on traditional creamed vegetable dishes. Shredded cabbage and lemon zest bring texture and tang to the table, while...
Author: Martha Stewart
You'll need twelve cream-horn molds or four-inch wooden cake dowels to make these horns. For a delicious alternative, add almond extract, raspberry puree,...
Author: Martha Stewart
Celery root refines homey mashed potatoes in this tasty side dish.
Author: Martha Stewart
This is a very healthy saute of spinach and shiitake mushrooms, which are high in copper, an under-appreciated nutrient.
Author: Martha Stewart
This satisfying vegetarian stew is ready in about an hour-and more than half that time is hands-off. Opting for canned beans instead of dried put this...
Author: Greg Lofts
Serve these feta-and-vegetable boats with our Greek-style dinner of Roasted Lamb with Garlic and Oregano and White Bean Salad.
Author: Martha Stewart
Leftover shallots will keep for several days in the refrigerator and can be used in omelets, pizzas, sautes, and sandwiches.
Author: Martha Stewart
Celery finds its way into all kinds of dishes, but we rarely appreciate the stalks on their own. Get to know this vegetable anew by braising it with thyme...
Author: Martha Stewart
These flavorful carrots go well with roasted chicken, pork, or fish.
Author: Martha Stewart
Trying to work meatless meals into your routine? A pot of hearty, healthy beans makes a satisfying dish -- and leftovers for tomorrow. Use them in Black-Bean...
Author: Martha Stewart
If you end up with leftover champagne after a party, use it to make champagne vinegar -- the base for a tasty vinaigrette.
Author: Martha Stewart
Prepare mashed potatoes, omitting herbs, up to 1 day ahead; refrigerate. Reheat in a bowl set over a pot of simmering water; stir in herbs.
Author: Martha Stewart