This is an adult alternative to sweet kettle corn or caramel corn.
Author: Martha Stewart
Sweet and savory flavors get concentrated in this roasted side dish.
Author: Martha Stewart
A blend of two different types of flours and the absence of eggs in this homemade pasta dough give whatever pasta you make from it that signature al dente...
Author: Greg Lofts
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
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
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches: Carve an X in the...
Author: Martha Stewart
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
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
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
With fresh basil at its summer peak, we can add more basil and less oil and nuts to this recipe.
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
This is a quick, easy way to add sweetness to cold beverages.
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
Serve this creamy sauce with gefilte fish or any dish that calls for horseradish.
Author: Martha Stewart
Serve these colorful sweet potatoes with Pork Roast with Apples and Gremolata as part of your holiday dinner.
Author: Martha Stewart
Select small mushroom varieties that will fit into the small phyllo cups, such as yellow oyster, yellow foot, and cultivated enoki.
Author: Martha Stewart
Crisp potato pancakes called latkes are part of Hanukkah celebrations. We've kept the traditional frying method (and sour cream to go with them), but refreshed...
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
Pair Haricots Verts-a classic side dish-with Sauteed Sole with Lemon.
Author: Martha Stewart
The earthy flavor of leeks-a coveted fall vegetable-is a delicious addition to the dinner table.
Author: Martha Stewart
Dry vermouth and coriander seed add layers of flavor to this simple pickling solution.
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
This remarkably easy side dish makes an impressively tasteful addition to any holiday meal.
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 thinner the potatoes are cut, the crispier they'll become in the oven.
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
This traditional bread stuffing features assorted mushrooms -- choose any variety you like.
Author: Martha Stewart
This simple 3-ingredient side dish goes well with steak, grilled chicken, or pork loin or chops.
Author: Martha Stewart
When the sourness of the cranberries could use a little kick, turn to fiery jalapenos.
Author: Martha Stewart
Rosemary, shallots and garlic add bold flavors to this lentil side dish.
Author: Martha Stewart
Add grilled corn on the cob to the menu for your next backyard cookout.
Author: Martha Stewart
Serve these smoky mushrooms as an accompaniment to chicken or pork.
Author: Martha Stewart
True to its Sicilian roots, our cannoli are filled with fresh ricotta, instead of the custard and cream that define American versions. Cinnamon-infused...
Author: Martha Stewart
This easy weeknight riff on pasta alla Norma upgrades store-bought cheese ravioli by tossing it with a mix of roasted eggplant, cherry tomatoes, shallots,...
Author: Riley Wofford
Tarragon and coriander infuse carrots with unexpected flavor.
Author: Martha Stewart
Buttery baked-potato halves can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.
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 relish goes well with grilled or roasted pork and steak, or cheese.
Author: Martha Stewart
Dollop this verdant sauce atop our Dyed Deviled Eggs or Ramp Farinata, or use it to flavor our Roasted Leg of Lamb with Asparagus and Herbs.
Author: Martha Stewart
Stone-ground grits ensure nicely textured (never mushy!) results. Here, they're simmered with chicken broth until thick and creamy and finished with butter...
Author: Martha Stewart
Infused with the essential oils of lemons, limes, oranges, and grapefruits, these finishing salts boast a bright flavor that elevates everything from dark...
Author: Martha Stewart
Use this delicious buttermilk-herb vinaigrette to dress your salad -- the recipe has been adapted from "Martha Stewart's Cooking School."
Author: Martha Stewart
Instead of serving chips and dip, sate visitors' salty-snack cravings with a bowl of hearty, healthful roasted chickpeas flavored with your favorite dried...
Author: Martha Stewart
These bright-green beans help create a classic backdrop to the Thanksgiving bird, whether you're serving roasted turkey breast for a few or a whole turkey...
Author: Martha Stewart