This dill-and-chive-flecked yogurt dressing is a riff on Indian raita and Greek tzatziki, condiments that temper spicy dishes. It's used here on a refreshing...
Author: Martha Stewart
Roasting brings out the sweetness of beets and the subtle flavor of shallots.
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
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
Gnocchi should be made in one continuous process: cook the potatoes, make the dough, form the gnocchi. For more gnocchi serving suggestions, see our Gnocchi...
Author: Martha Stewart
Try this pesto as a dipping sauce for cold Boiled Lobster Tails, or toss it with fresh cooked pasta.
Author: Martha Stewart
Adding spices at the end of this recipe helps them retain their flavor; they won't be absorbed into the sauce while cooking.
Author: Martha Stewart
Creamy polenta serves as an excellent canvas for hearty beef chili and garlicky sauteed spinach and mushrooms. If you make the chili in advance, the rest...
Author: Riley Wofford
Tart green tomatillos, which are relatives of tomatoes, cut the sweetness of pineapple in this lively salsa spiked with serrano chiles.
Author: Martha Stewart
This skillet breakfast hash with potatoes and chorizo is delicious cooked over the fire on your camping trip-the only ingredient that needs chilling is...
Author: Greg Lofts
Sweet and savory flavors get concentrated in this roasted side dish.
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
Celeriac -- also called celery root or celery knob -- adds a twist to mashed potatoes.
Author: Martha Stewart
This recipe comes to us from of Mina Kerr of Wheaton, Illinois. In this no-cook relish, tart cranberries borrow a bit of sweetness from apples and oranges,...
Author: Martha Stewart
Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
Author: Martha Stewart
This simple recipe reminds you sweet potatoes were considered a dessert in mid-nineteenth century Virginia.
Author: Martha Stewart
Use this fresh salsa recipe when making our Artichoke Bottoms with Shrimp and Citrus Salsa; it's also delicious with any grilled fish or chicken.
Author: Martha Stewart
Nestled in pita bread, Middle Eastern falafel is draped with Spicy Tahini Sauce.
Author: Martha Stewart
Try something new alongside roast pork or chicken, or with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
Asian-inspired pickled beets are soaked in ginger-charged vinegar. Serve these beets as part of a picnicplatter or relish tray, or use them insandwiches...
Author: Martha Stewart
Make the summer season last a little longer with a languorous Provencal meal and an uncomplicated menu full of bright flavors.
Author: Martha Stewart
This spinach dish is rich in heart-protective folate; the nuts help lower "bad" cholesterol.
Author: Martha Stewart
These tender green beans tossed with hazelnuts bring texture and color to the Thanksgiving table.
Author: Martha Stewart
Roasting the garlic head first mellows its flavor.
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
If giving as gifts, let recipients know to rinse lemons well before using (to remove excess salt) and to use only the rinds.
Author: Martha Stewart
You can either extract your own pomegranate juice with a juicer or buy pomegranate juice at your local grocery store.
Author: Martha Stewart
This chutney is a delicious alternative to cranberry sauce and should be served straight from the stove.
Author: Martha Stewart
This is an adult alternative to sweet kettle corn or caramel corn.
Author: Martha Stewart
A delicious side for your Thanksgiving turkey, especially our Roasted Dry-Brined Turkey with Stuffing.
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 nectarines: Carve an X in...
Author: Martha Stewart
Often enjoyed deep-fried, okra's magic can shine through in multiple other preparations. Here, it is pickled with delicate rice vinegar and dill, which...
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
This vegetarian dish is satisfyingly warm and nourishing on a winter's day.
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
Roasting vegetables with aromatics, salt, pepper, and olive oil is easy, mostly hands-off, and always produces the best results.
Author: Martha Stewart
This french-toast sandwich tastes great grilled at dessert time.
Author: Martha Stewart
These herbed green beans are the perfect complement to grilled salmon or chicken.
Author: Martha Stewart
This relish is based on Italian caponata, which is usually served cold or at room temperature as an appetizer or an accompaniment to meat, poultry, and...
Author: Martha Stewart
Using small, slender carrots makes this an especially stunning side, but large carrots work equally well when halved lengthwise.
Author: Martha Stewart
This is a tasty tomato side dish you can cook alongside roast chicken or pork.
Author: Martha Stewart
Adorned with peppers, onions, broccolini, and artichokes, this hearty, colorful pizza is built in the traditional style of Chicago deep-dish, with butter...
Author: Martha Stewart
Try this spicy but slightly sweet sauce over meat, fish, or eggs.
Author: Martha Stewart
Author: Martha Stewart
Add any spring vegetables to this dish, but make sure to choose fresh and tender ones that will cook in a flash.
Author: Martha Stewart
Instead of dousing popcorn in butter, give plain kernels heat and zing by sprinkling them with chili powder and lime zest. The snack will be just as tasty...
Author: Martha Stewart
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
If you're storing fried cookies, wait until just before serving to dust them with confectioners' sugar so they don't absorb it.
Author: Martha Stewart
The flavor of this side dish is enhanced by toasted pecans.
Author: Martha Stewart