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Spicy Paprika Rub

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

Chunky Apple Cranberry Sauce

This sauce is a little on the tart side. If you prefer it sweeter, add more sugar to taste. Serve it as a condiment with roasted turkey or pork.

Author: Martha Stewart

Baked Potatoes with Salsa and Sour Cream

This simple 3-ingredient side dish goes well with steak, grilled chicken, or pork loin or chops.

Author: Martha Stewart

Roasted Beets With Dill and Chive Yogurt Dressing

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

Lemon Herb Rub

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

Ginger Pickled Beets

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

Onion Tomato Relish

Serve this alongside our Cocktail Franks in a Baguette.

Author: Martha Stewart

Yogurt Cilantro Sauce

This tasty sauce makes a cool companion for our Spicy Lentil-Walnut Burgers.

Author: Martha Stewart

Pickled Beets and Onion

Use these sweet-and-sour pickles to make our Potato-and-Pickled-Beet Salad. They also make a delectable snack straight out of the fridge.

Author: Martha Stewart

Pickled Green Tomatoes

Wedges of large green tomatoes and whole small tomatoes both make delicious pickles. Kept in sealed canning jars, their flavor will continue to develop...

Author: Martha Stewart

Sesame Soy Vinaigrette

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

Sauteed Mushrooms in Phyllo Crisps

Select small mushroom varieties that will fit into the small phyllo cups, such as yellow oyster, yellow foot, and cultivated enoki.

Author: Martha Stewart

Campfire Breakfast Hash

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

Citrus Salt

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

Brussels Sprouts with Vinegar Glazed Red Onions

The sweetness of the onions is a nice contrast to the strong taste of the Brussels sprouts. Garnish with toasted hazelnuts, if desired.

Author: Martha Stewart

Canned Tomatoes

This recipefor canned tomatoes provides an ideal way to enjoy the taste of peak-of-the-season tomatoes once summer is gone. The tomatoes are peeled, seeded,...

Author: Martha Stewart

Homemade Marinara Sauce

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Author: Martha Stewart

Caramel Almond Popcorn

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

Chili Lime Popcorn

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

Grilled Peanut Butter and Banana Sandwiches

This french-toast sandwich tastes great grilled at dessert time.

Author: Martha Stewart

Haricots Verts with Hazelnuts

These tender green beans tossed with hazelnuts bring texture and color to the Thanksgiving table.

Author: Martha Stewart

Green Tomato Relish

This relish goes well with grilled or roasted pork and steak, or cheese.

Author: Martha Stewart

Mushroom Stuffing

This traditional bread stuffing features assorted mushrooms -- choose any variety you like.

Author: Martha Stewart

Eggplant Relish

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

Spicy Sweet Potatoes with Lime

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

Grilled Asparagus, Tomato, and Fontina Pizzette

A quick turn on the grill gives homemade pizza dough a pillowy texture and an irresistible char. Here, the pie is topped with gooey fontina, flame-kissed...

Author: Martha Stewart

Twice Baked Sweet Potatoes

Serve these colorful sweet potatoes with Pork Roast with Apples and Gremolata as part of your holiday dinner.

Author: Martha Stewart

Dilly Pickled Okra

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

Spicy Cranberry Jam

When the sourness of the cranberries could use a little kick, turn to fiery jalapenos.

Author: Martha Stewart

Roasted Brussels Sprouts with Honey Chipotle Glaze

The game-changing glaze on these roasted sprouts is comprised of powerhouse pantry ingredients like honey, chipotle chiles, and soy sauce-giving them a...

Author: Shira Bocar

Peach Plum Jam

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

Halved Baked Potatoes

Buttery baked-potato halves can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.

Author: Martha Stewart

Caramelized Pears and Red Onions

Sweet and savory flavors get concentrated in this roasted side dish.

Author: Martha Stewart

Olive Oil Mashed Potatoes

These easy-to-make mashed potatoes are smooth and creamy.

Author: Martha Stewart

Chrusciki Leaves

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

Chili with Polenta and Vegetables

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

Crispy Chickpea Snack

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

Sweet Potato Souffle

Mashed sweet potatoes aren't just a tasty side dish -- they also make a maple-sweet showstopper dessert with only 15 minutes of prep.

Author: Martha Stewart

Tangy Barbecue Sauce

Slather this sauce on Grilled Ribs while they get a quick char on the grill. It gives already tasty meat an added boost of flavor.

Author: Martha Stewart

Roasted Yam Halves

Halving the yams before roasting greatly reduces the cooking time and gives them a nice golden crust.

Author: Martha Stewart

Moroccan Preserved Lemons

Lemons pickled in salt and lemon juice will keep for up to a year. Dice or julienne the rind, and add to salads, pastas, and condiments.

Author: Martha Stewart

Haricots Verts

Pair Haricots Verts-a classic side dish-with Sauteed Sole with Lemon.

Author: Martha Stewart

Lemon Horseradish Sauce

Serve this creamy sauce with gefilte fish or any dish that calls for horseradish.

Author: Martha Stewart

Baked Potatoes with Sauteed Mushrooms and Yogurt

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

Roast Duck

Check out our step-by-step guide to roasting a whole duck.

Author: Martha Stewart

Pear Raisin Chutney

This chutney is a delicious alternative to cranberry sauce and should be served straight from the stove.

Author: Martha Stewart

Tarragon Pickled Carrots

Tarragon and coriander infuse carrots with unexpected flavor.

Author: Martha Stewart

Ravioli with Roasted Eggplant, Tomatoes, and Capers

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

Brandy Butter

Make this for our Mincemeat Hand Pies.

Author: Martha Stewart