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
Author: Martha Stewart
This mixture, called sofrito, is used in many Latin American recipes as a seasoning base; it can even replace salsa as a dip for chips.
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
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
Spread this sweet chutney on chicken or turkey sandwiches, or use it as an accompaniment to lamb, pork, or chicken.
Author: Martha Stewart
Weeknight comfort foods like this one-pan quick chili are a great entryway into eating a more plant-based diet. Switching from a pot to a skillet slashed...
Author: Shira Bocar
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
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
This main-course salad is a perfect plant-based meal for a weeknight dinner. The roasted cauliflower "steaks" are as delicious as they are satisfying,...
Author: Sarah Carey
Use this delicious buttermilk-herb vinaigrette to dress your salad -- the recipe has been adapted from "Martha Stewart's Cooking School."
Author: Martha Stewart
Cheers to Dad! If your pop's the toast of the town, help him mix a sweet whiskey smash or a mean Manhattan with DIY cocktail cherries.
Author: Martha Stewart
Whether raw or cooked, corn on the cob doesn't require much to make it taste absolutely delicious. Here, we combine reduced-fat mayonnaise, lime juice,...
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
Serve these smoky mushrooms as an accompaniment to chicken or pork.
Author: Martha Stewart
This is a quick, easy way to add sweetness to cold beverages.
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
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
Silky pureed sweet potatoes get fruity notes from applesauce and hints of heat from freshly grated ginger. A topping of caramelized diced apples makes...
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
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 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
Pair Haricots Verts-a classic side dish-with Sauteed Sole with Lemon.
Author: Martha Stewart
When the sourness of the cranberries could use a little kick, turn to fiery jalapenos.
Author: Martha Stewart
Serve these colorful sweet potatoes with Pork Roast with Apples and Gremolata as part of your holiday dinner.
Author: Martha Stewart
A new condiment for both Thanksgiving dinner and those leftover turkey sandwiches. Only 39 calories and no fat per serving.
Author: Martha Stewart
In candy-making, the goal is usually to prevent caramel from crystallizing. For this recipe, that's exactly what you want to do to in order to create the...
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
Serve this creamy sauce with gefilte fish or any dish that calls for horseradish.
Author: Martha Stewart
Tarragon and coriander infuse carrots with unexpected flavor.
Author: Martha Stewart
The earthy flavor of leeks-a coveted fall vegetable-is a delicious addition to the dinner table.
Author: Martha Stewart
Rosemary, shallots and garlic add bold flavors to this lentil side dish.
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
Brighten up a cold-weather dinner with a dish of these sweet and mellow green beans.
Author: Martha Stewart
This recipe can be easily halved; while you are getting used to the technique, working in smaller quantities may be easier. The pasta must dried for several...
Author: Martha Stewart
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
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
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
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
Dry vermouth and coriander seed add layers of flavor to this simple pickling solution.
Author: Martha Stewart
This is a fresh alternative to bottled hoisin sauce, the traditional accompaniment to Mu-Shu Pork.
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
Classic mashed potatoes are the perfect side for our Roast Dry-Brined Turkey.
Author: Martha Stewart
Use this compound butter when making our Corn on the Cob with Herbed Butter.
Author: Martha Stewart