This chutney is a departure from the usual cranberry sauce, thanks to a touch of spice.
Author: Martha Stewart
You don't have to wake up extra-early to bake something from scratch for breakfast -- even on weekday mornings. With a batch of this versatile baking mix...
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
Parsnips adds variety and fragrance to sweet potatoes.
Author: Martha Stewart
A spoonful of paprika gives this oven-cooked cauliflower a golden brown glow and slightly spicy taste; high-heat roasting creates a nutty sweetness.
Author: Martha Stewart
Stuffing is commonly known as dressing in the South, where it is frequently made with buttermilk cornbread, another regional specialty.
Author: Martha Stewart
Best served warm, these fragrant, golden Apple Fritters are by turns tender, crisp, and fruity. A simpler (no-yeast) alternative to sufganiyot-the traditional...
Author: Martha Stewart
Thanksgiving wouldn't be complete without a squash or sweet-potato dish, and this one is simple and delicious.
Author: Martha Stewart
Roasting the beets concentrates their sweet flavor.
Author: Martha Stewart
Make this lemon simple syrup for Martha's Meyer Lemon Anniversary Cake.
Author: Martha Stewart
It's a bright idea to add citrus to the classic party pairing of cool drinks, such as our Orange-Rum Punch, and crunchy nuts.
Author: Martha Stewart
This oven-roasted asparagus and leek recipe is simply delicious. If thick asparagus is unavailable, use thin spears, and adjust the cooking time; thin...
Author: Martha Stewart
This marmalade can be made with navel or blood oranges, or tangerines.
Author: Martha Stewart
Skin the high-fat snacks at your next party. Instead make these healthy homemade chips.
Author: Martha Stewart
This sauce is delicious tossed with pasta and a handful of Parmesan. You can also spoon it onto toasted baguette slices and serve as a crostini.
Author: Martha Stewart
Try this sweet-and-peppery butter on broiled or grilled white fish, on grilled steak or chicken, on corn on the cob or boiled potatoes, or with boiled...
Author: Martha Stewart
The chutney can be made up to three days ahead and stored in an airtight container in the refrigerator.
Author: Martha Stewart
Our classic mango chutney has all the wonderful tropical ingredients you'd expect -- fruit, hot pepper, ginger, lime, and spices.
Author: Martha Stewart
Cumin, coriander, and cayenne pepper complement sweet roasted acorn squash in this easy side dish. Try it with Roasted Pork with Onions and Citrus or Parmesan...
Author: Martha Stewart
Use this recipe when making our Orange and Jicama Salad.
Author: Martha Stewart
Sauteed escarole is great paired with our recipe for Spice-Rubbed Turkey Breast with Sweet Potatoes.
Author: Martha Stewart
Give sauteed green beans a buttery crunch with pine nuts.
Author: Martha Stewart
Try these potatoes with our Steaks with Balsamic-Mustard Sauce and Steamed Green Beans.
Author: Martha Stewart
This is a perfect topping for our Pulled Pork Sandwiches.
Author: Martha Stewart
This vegetarian, broccoli tofu stir-fry is delicious over brown rice or noodles.
Author: Martha Stewart
The secret to making these peanuts is to carefully follow the visual cues at each step of the recipe. You want to achieve just the right balance between...
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
This chili is also delicious served over white or brown rice or with warmed tortillas on the side.
Author: Martha Stewart
This is an excellent accompaniment to roasted pork, duck, or turkey.
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
This flavorful cabbage recipe makes a colorful fall side dish.
Author: Martha Stewart
Our cheese souffle has a bechamel -- a classic French sauce -- as its base. It makes a delectable brunch, lunch, or first course for dinner.
Author: Martha Stewart
The vegetable retains some texture and has none of that sulfury taste and mushiness of cabbage that has been improperly cooked. This also makes a great...
Author: Martha Stewart
Garlicky, buttery sauteed Brussels sprouts are brightened with fresh lemon juice and finished with toasted walnuts in this tasty Thanksgiving side dish....
Author: Martha Stewart
Roasted garlic is also good spread on bread and stirred into sauces or vinaigrettes. Make an extra head or two; it will keep, tightly wrapped, in the refrigerator...
Author: Martha Stewart
Serve alongside Roasted Pork Shoulder with Sage and Coriander.
Author: Martha Stewart
Large portobello mushrooms take the place of meat in the hearty vegetarian dish.
Author: Martha Stewart
This fresh cranberry sauce is so much better than anything store-bought. Serve it with our Maple-Glazed Turkey.
Author: Martha Stewart
Hunks of sweet potato and cauliflower soak up a creamy sauce of garlic, ginger, onion, coconut milk, and red curry paste in this colorful vegetarian main....
Author: Shira Bocar
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
Serve this classic cocktail sauce alongside our Fruits de Mer Platter.
Author: Martha Stewart
Seasoned with garlic and lightened with egg whites, a potato souffle is delightfully puffy out of the oven.
Author: Martha Stewart
A bright side dish featuring spring seasonal produce like carrots and snap peas will perk up any Easter dinner table or buffet. The fact that it can serve...
Author: Greg Lofts
Characteristic of Asian cuisine, the combination of brown sugar (sweet), soy sauce (salty), and sake (tangy) in this dish pairs well with the earthiness...
Author: Martha Stewart
In this decadent Thanksgiving dish, pureed sweet potatoes are topped with caramelized apples and laced with Calvados.
Author: Martha Stewart
The essential Russian dressing is used for Martha's Reuben recipe.
Author: Martha Stewart
Using a potato variety that's high in starch, like Yukon gold, will give you fluffier mashed potatoes.
Author: Martha Stewart
Broccolini looks like baby broccoli, but it's actually a natural hybrid of broccoli and Chinese kale. (If you can't find it, broccoli rabe can be used...
Author: Martha Stewart
Fresh fennel, which has a strong anise flavor and crunchy texture when raw, becomes mellow and meltingly soft when braised.
Author: Martha Stewart
Tofu is the star of this healthy recipe with a sesame-infused sauce.
Author: Martha Stewart