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Horseradish Mashed Potatoes

Serve these zingy potatoes with our Horseradish Crusted Salmon.

Author: Martha Stewart

Roasted Cabbage with Balsamic Vinegar

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

Deep Fried Sweet Potatoes

A healthy redo of this popular "vegetable" curbs the fat and salt but keeps the crunch.

Author: Martha Stewart

Roasted Winter Vegetables

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Author: Martha Stewart

Instant Pot Brisket

Cozy up to homemade brisket in no time with this recipe that uses the pressure cooking function on your multicooker. With tender slices of brisket, sweet...

Author: Riley Wofford

Cranberry Marmalade

Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.

Author: Martha Stewart

Mashed Red Curry Sweet Potatoes

Coconut milk and curry paste update sweet potatoes.

Author: Martha Stewart

Mixed Berry Salad with Mint

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Author: Martha Stewart

Zucchini and Caramelized Onion Pizza

Our Mediterranean-style vegetarian pizza jazzes up store-bought dough with caramelized onions, zucchini ribbons, feta, Kalamata olives, and fresh mint....

Author: Martha Stewart

Roasted Acorn Squash with Cinnamon Butter

A little bit of cinnamon goes a long way in the butter used to flavor this roasted side dish.

Author: Martha Stewart

Fresh Tomato Sauce

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

Easy Roasted Carrots and Shallots

This carrot and shallot side dish goes well with roast chicken.

Author: Martha Stewart

Old Vienna Apple Strudel

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

Sugared Flowers

Use these candied flowers to embellish our Spring Cupcakes or any dessert you like.

Author: Martha Stewart

Roasted Carrots and Potatoes with Dill

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

Canned Sour Pickles and Pickling Spice

Cucumbers brined in vinegar solution and shot through with pepper and spice make spirited -- and addictive -- snacks.

Author: Martha Stewart

Apple Filling

Use this apple filling in our Fruit Crumb Bars.

Author: Martha Stewart

Cheese Stuffed Portobello Burger

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

Roasted Potatoes with Preserved Lemon, Garlic, and Chiles

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

Roasted Garlic Vinaigrette

Toss roasted-garlic vinaigrette with crisp bitter greens or roasted potatoes.

Author: Martha Stewart

Tofu with Ginger Cilantro Sauce

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

Pistachio Baklava

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

Simple Charoset

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

Homemade Sprinkles

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

Easy Potato Latkes

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

Grilled Pizza with Cheesy Corn, Fresh Tomatoes, and Basil

A sweet and savory puree of corn, Parmesan cheese, garlic, and olive oil stands in for tomato sauce on this pizza.

Author: Martha Stewart

Braised Green Beans with Tomatoes

A healthy, one-skillet vegetable side. Make it vegan by using vegetable broth.

Author: Martha Stewart

Roasted New Potatoes

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

Parmesan Green Beans

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

Broccoli With Olives

Olive slivers add a tangy note to steamed broccoli florets.

Author: Martha Stewart

Raspberry Turnovers

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

Grilled Ratatouille Pasta

Here's a new summer staple: a quick, healthy take on a French classic. Try it and enjoy the bounty.

Author: Martha Stewart

Rouille

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Author: Martha Stewart

Herb Roasted Pecans

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

Chunky Tomato Sauce

Use this chunky tomato sauce in our Baked-Eggplant Parmesan.

Author: Martha Stewart

Grilled Tomatillo and Pineapple Salsa

Tart green tomatillos, which are relatives of tomatoes, cut the sweetness of pineapple in this lively salsa spiked with serrano chiles.

Author: Martha Stewart

Creamed Sweet Corn

We made this dish with white sweet corn, but yellow or bicolor corn would be delicious as well.

Author: Martha Stewart

Creamy Carrot Puree

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Author: Martha Stewart

Roasted Beets and Shallots

Roasting brings out the sweetness of beets and the subtle flavor of shallots.

Author: Martha Stewart

Roasted Garlic Salad Dressing

For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.

Author: Martha Stewart

Horseradish Cream for Standing Rib Roast

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

Roasted Carrots with Lemon Dressing

This lemony side dish gives carrots a little more sweetness with honey and a little zing from cayenne.

Author: Martha Stewart

Green Beans with Caramelized Onions and Tarragon

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

Pierogi Dough for Potato and Goat Cheese Pierogi

This dough is used to make Mushroom Pierogi and Potato and Goat Cheese Pierogi.

Author: Martha Stewart

Cornish Hens with Pomegranate Molasses Glaze

These tender, tasty little birds are marinated in pomegranate molasses. Serve them with wild-rice salad.

Author: Martha Stewart

Phyllo Triangles

Tissue-thin phyllo pastry encloses a mixture of ricotta, golden raisins, and portobello mushrooms.

Author: Martha Stewart

Zucchini Tacos

Zucchini and black beans come together for a juicy and satisfying taco punctuated by fresh, creamy toppings.

Author: Martha Stewart

Roasted Applesauce

The apples and sugar caramelize on the bottom of the pan as they roast, giving the finished applesauce a marvelous depth of flavor.

Author: Martha Stewart

Horseradish Mustard Sauce

A mix of three no-cook ingredients, this simple dipping sauce for our Fondue Bourguignonne can be made in advance.

Author: Martha Stewart

Creamy Corn

Sweet corn in a cream cheese sauce with chives is sure to be a hit with the kids.

Author: Martha Stewart