This is a genius technique in which you slowly cook garlic in oil and herbs. Use it to make Martha's Roasted-Garlic Toast with Tomato, Spaghetti alle Vongole,...
Author: Martha Stewart
This sweetly tart chutney makes an excellent spread for turkey sandwiches -- provided there's any left.
Author: Martha Stewart
Green beans, cauliflower, carrots, or beets would also work in this preparation.
Author: Martha Stewart
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
Preheat the roasting pan to give the vegetables a crisp, golden crust.
Author: Martha Stewart
Like other dark-green leafy vegetables, kale is packed with beta-carotene and other antioxidants, which are believed to help prevent heart disease and...
Author: Martha Stewart
It may seem counterintuitive, but a little salt is one of the best things you can sprinkle on fruit before eating because it amplifies its flavor, highlighting...
Author: Shira Bocar
The skin of rutabaga is thick and tough, so you'll want to use a sharp, hefty chef's knife to remove it entirely and later to cut the flesh. The maple...
Author: Martha Stewart
Our easy crumb topping -- a blend of butter, flour, light-brown sugar, salt, and cinnamon -- makes any muffin, no matter how simple, seem special. This...
Author: Martha Stewart
This ragout is meant to be a side dish, but it can be served with a green salad for a light lunch.
Author: Martha Stewart
Say goodbye to an hour spent hovering over the stove perfecting sweet, buttery onions. This recipe uses an Instant Pot to speed up the process and paves...
Author: Riley Wofford
These are delicious eaten on their own, or used to make our Roasted Free-Range Turkey with Pear and Chestnut Stuffing.
Author: Martha Stewart
This flavorful duck dish offers three versions of sauce; use figs or blackberries for a fruity finish or add truffle butter for a luscious accompaniment....
Author: Martha Stewart
To create these tortilla cups, simply bake corn tortillas on small ovenproof bowls. Fill them with our Turkey Chili or the chili of your choice.
Author: Martha Stewart
Create decorative, edible dessert bowls by dipping a balloon in tempered chocolate. Jacques Torres prepared these on Episode 501 of "Martha Bakes."
Author: Martha Stewart
Knockwurst can be boiled or steamed but is at its best when lightly grilled and served with good pretzels, yellow or Dijon mustard, and a pale ale; a "hobo...
Author: Martha Stewart
Fresh baby artichokes are much easier to prepare than larger ones, as they have no fuzzy chokes to remove. Pair with fava beans and green onions for a...
Author: Martha Stewart
Pickling this cabbage gives you a fresh twist on sauerkraut.
Author: Martha Stewart
Use this compound butter when making our Corn on the Cob with Herbed Butter.
Author: Martha Stewart
Roasted pears and red onions are a unique holiday side dish that's a bit sweet and a touch savory. A splash of sherry vinegar adds a slight tang and the...
Author: Martha Stewart
Use this recipe as a dipping sauce for our Lumpia.
Author: Martha Stewart
Serve this sweet topping on our Buttermilk Waffles.
Author: Martha Stewart
Use this recipe as an ingredient in our Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts.
Author: Martha Stewart
Italian dressing is adaptable; try it with sweet lettuces, such as Bibb, and bitter chicories, such as radicchio. Key ingredients include olive oil, vinegar,...
Author: Martha Stewart
This sauce uses yogurt in place of some of the mayo to lower the calories without sacrificing taste.
Author: Martha Stewart
Meyer lemons add a bit of floral sweetness you don't always find in marmalades, balancing out the bitterness. The preserves make a sensational glaze for...
Author: Martha Stewart
These white beans are baked in ale for ultimate flavor. A pale white ale, such as Blue Moon or Hoegaarden, works best for this recipe.
Author: Martha Stewart
This gorgeous jewel-toned salad can star on the holiday table or at an elevated lunch. Sturdy shiitake and oyster mushrooms are seared in a dry pan for...
Author: Greg Lofts
This is a tasty and hearty meatless curried stew to have for dinner tonight.
Author: Martha Stewart
These Italian dumplings are essentially ravioli without the pasta covering. For best results, use fresh ricotta cheese, which can be found in Italian markets...
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
Escarole, a juicy member of the chicory family, is popular in southern Italy. Like other pot greens, it's at its best in winter.
Author: Martha Stewart
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can lift the skins out of the cooked jam with a...
Author: Martha Stewart
You can't go wrong with this classic flavor pairing.
Author: Martha Stewart
Before making this dish, read our handy instructions on how to make paillards. Veal is often sold as cutlets. Pound them if they need to be thinner or...
Author: Martha Stewart
Author: Martha Stewart
Pile this red onion jam over thinly sliced steak on a soft onion roll for a delicious sandwich.
Author: Martha Stewart
This polenta with mushrooms and goat cheese can be a side dish or a meal in itself.
Author: Martha Stewart
A tropical chutney of mango, pineapple, and fiery pepper is the perfect complement to roasted red snapper.
Author: Martha Stewart
These light, tender gnocchi are a great use for leftover mashed potatoes.
Author: Martha Stewart
These simple-to-make chocolate almonds are a treat sure to please everyone's sweet tooth.
Author: Martha Stewart
Either roasted chicken or pork is a fine partner for this tangy-sweet side.
Author: Martha Stewart
This dish can be made a day ahead of time and then reheated.
Author: Martha Stewart
Russet potatoes are mixed with butter, cream, yogurt, and minced chives and baked a second time in this sophisticated rendition of twice-baked potatoes....
Author: Martha Stewart
When braised, okra takes on a smooth texture. In this comforting version that captures the deliciousness of late summer ingredients it's cooked alongside...
Author: Martha Stewart
Thick asparagus spears arranged in an egg shape are topped with paper-thin cutout carrot bunnies.
Author: Martha Stewart
These hearty baked potatoes are the perfect accompaniment to Marinated Flank Steak.
Author: Martha Stewart
Sugar pumpkins (also known as pie pumpkins) have sweet, tender flesh that's especially good for cooking. Roast one with olive oil and herbs for an easy...
Author: Martha Stewart