You can make this tart ruby-red relish up to three days ahead of the feast.
Author: Martha Stewart
A healthy redo of this popular "vegetable" curbs the fat and salt but keeps the crunch.
Author: Martha Stewart
It's easy to liven up your favorite vegetables with a tangy dressing or a splash of vinegar or fruit juice. Here, balsamic vinegar is tossed with roasted...
Author: Martha Stewart
Instead of the usual roast chicken, why not give game hen the oven treatment? It cooks way faster, and the pan juices make a delicious sauce when combined...
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
Preserve part of the summer season: Gather as many just-picked tomatoes as you can find, cook up a big pot of sauce, and stow containers of it in your...
Author: Martha Stewart
Cucumbers brined in vinegar solution and shot through with pepper and spice make spirited -- and addictive -- snacks.
Author: Martha Stewart
Coconut milk and curry paste update sweet potatoes.
Author: Martha Stewart
A little bit of cinnamon goes a long way in the butter used to flavor this roasted side dish.
Author: Martha Stewart
Our Mediterranean-style vegetarian pizza jazzes up store-bought dough with caramelized onions, zucchini ribbons, feta, Kalamata olives, and fresh mint....
Author: Martha Stewart
Use these candied flowers to embellish our Spring Cupcakes or any dessert you like.
Author: Martha Stewart
Roast a combination of carrots and potatoes for a simple holiday side dish. The high heat concentrates the sweetness of the carrots and makes the potatoes...
Author: Martha Stewart
Sweet and tender Golden Delicious apples mingle with cinnamon, raisins, and walnuts in this traditional Austrian dessert. Martha and Nick Malgieri made...
Author: Martha Stewart
This carrot and shallot side dish goes well with roast chicken.
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
This mixture of apples, nuts, and wine is eaten at the Passover seder. Kosher wine is generally sweeter than other red wines and is an essential part of...
Author: Martha Stewart
Salty, tangy preserved lemon plays two parts here: it's roasted on the same pan as the potatoes, along with garlic, jalapenos, and red onion, and it's...
Author: Martha Stewart
A sweet and savory puree of corn, Parmesan cheese, garlic, and olive oil stands in for tomato sauce on this pizza.
Author: Martha Stewart
In the traditional baklava, nuts are layered between buttered paper-thin sheets of phyllo. Instead, to save time, we rolled up the sheets and cut them...
Author: Martha Stewart
Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day...
Author: Martha Stewart
A quick vegan main that will satisfy meat eaters too. Brushed with a zesty cilantro, jalapeno, ginger, and lime sauce this tofu just needs a short stint...
Author: Martha Stewart
A healthy, one-skillet vegetable side. Make it vegan by using vegetable broth.
Author: Martha Stewart
The hidden surprise of melted cheese inside the crispy breaded mushroom pattie takes this vegetarian burger to new levels, as does a special mayonnaise...
Author: Shira Bocar
Parmesan seems to make everything taste better. For the best flavor, buy a chunk of the good stuff and grate it yourself just before using.
Author: Martha Stewart
Try these turnovers for breakfast or as a snack anytime; they're filled with fruit and jam and can be eat on the run, without a fork.
Author: Martha Stewart
Toss roasted-garlic vinaigrette with crisp bitter greens or roasted potatoes.
Author: Martha Stewart
A blend of fresh-plucked herbs serves as a flavorful companion for these oven-roasted potatoes. Try them with your favorite roasted chicken recipe and...
Author: Martha Stewart
Olive slivers add a tangy note to steamed broccoli florets.
Author: Martha Stewart
Tart green tomatillos, which are relatives of tomatoes, cut the sweetness of pineapple in this lively salsa spiked with serrano chiles.
Author: Martha Stewart
Here's a new summer staple: a quick, healthy take on a French classic. Try it and enjoy the bounty.
Author: Martha Stewart
With fresh thyme, rosemary, black pepper, and a touch of sugar, these herb-roasted pecans strike that perfect sweet-and-salty balance. They make a great...
Author: Martha Stewart
Roasting brings out the sweetness of beets and the subtle flavor of shallots.
Author: Martha Stewart
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
Use this chunky tomato sauce in our Baked-Eggplant Parmesan.
Author: Martha Stewart
This lemony side dish gives carrots a little more sweetness with honey and a little zing from cayenne.
Author: Martha Stewart
We made this dish with white sweet corn, but yellow or bicolor corn would be delicious as well.
Author: Martha Stewart
Zucchini and black beans come together for a juicy and satisfying taco punctuated by fresh, creamy toppings.
Author: Martha Stewart
This dish is great served at room temperature, which means more space in the oven for turkey and other sides come Thanksgiving.
Author: Martha Stewart
No roast beef is complete without a tangy, spicy horseradish sauce to cut through its deep flavor. Serve this with our Standing Rib Roast with Roasted...
Author: Martha Stewart
This dough is used to make Mushroom Pierogi and Potato and Goat Cheese Pierogi.
Author: Martha Stewart
Tissue-thin phyllo pastry encloses a mixture of ricotta, golden raisins, and portobello mushrooms.
Author: Martha Stewart
Tofu takes on the flavors of its marinade: soy sauce, sesame oil, chili paste, lime juice, ginger, and garlic. It is cooked and served with sauteed, calcium-dense...
Author: Martha Stewart
A mix of three no-cook ingredients, this simple dipping sauce for our Fondue Bourguignonne can be made in advance.
Author: Martha Stewart
This classic baked potato dish goes well with roasted chicken, beef, or pork.
Author: Martha Stewart
Dry vermouth and coriander seed add layers of flavor to this simple pickling solution.
Author: Martha Stewart