Roasted turnips and shallots are tossed in a vinegar-thyme glaze that has a touch of brown sugar.
Author: Martha Stewart
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
A hint of horseradish makes this savory applesauce a delicious condiment for pork dishes.
Author: Martha Stewart
Serve this mango chutney with Chicken and Pork Seekh Kebabs or with grilled fish. Apricots or peaches also work well in this recipe.
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
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
Use this spicy vinaigrette recipe to dress Red Bean and Rice Salad.
Author: Martha Stewart
This rich vegetarian gravy is flavored with portobello, shiitake, and cremini mushrooms. We used a combination of mushrooms for a full flavor, but you...
Author: Martha Stewart
Serve this delicious roasted cauliflower at any springtime gathering.
Author: Martha Stewart
These sesame-kale crisps are a nutritious, delightfully crunchy snacking option.
Author: Martha Stewart
A tropical chutney of mango, pineapple, and fiery pepper is the perfect complement to roasted red snapper.
Author: Martha Stewart
Savory corn pudding is a traditional Thanksgiving dish in many parts of the country. This one, from Lewis Morris of Princeton, New Jersey, is slightly...
Author: Martha Stewart
Mix bottled condiments -- like chili sauce -- with rice vinegar to create sauces for store-bought frozen dumplings. Serve with edamame (Japanese for "green...
Author: Martha Stewart
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
Simmering sour cherries with just enough sugar to balance their tartness is a simple way to make the fruit last. Store preserves in the refrigerator and...
Author: Martha Stewart
Instead of breading and frying, our healthy version of eggplant parmesan gets stuffed and baked.
Author: Martha Stewart
This souffle has a fruit-puree base, which makes it very light and intensely flavored.
Author: Martha Stewart
This mouthwatering baked sweet potato is loaded with fiber and vitamin C.
Author: Martha Stewart
Scallions and a healthy dose of fresh thyme make these grilled sweet potatoes particularly savory.
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
Make a fabulous Asian-style dressing with steamed, pureed carrots and plain yogurt for some added creaminess. Allowing it to sit for 30 minutes helps the...
Author: Martha Stewart
This condiment, bright in color and flavor, takes just minutes to make. It combines sweet coconut, peppery cilantro, and a bit of chile heat to create...
Author: Martha Stewart
This is a chutney that combines tart apples, prunes, ginger and sweet onions for a spicy, but not too hot, blend.
Author: Martha Stewart
Pierogi are an incredibly versatile food, adapting to both sweet and savory fillings. Seasonal fruit, such as plump blueberries or Italian plums, makes...
Author: Martha Stewart
With crackled skins and soft interiors, these roasted potatoes are a traditional side dish for dinner meat entrees but taste just as good served as a hot...
Author: Martha Stewart
This delicate syrup is delicious with vodka in our Spiked Elderflower Lemonade but would also pair well with gin. Recipe courtesy of Erin French, chef...
Author: Martha Stewart
To ensure that the lasagna doesn't come out watery, it's important that the greens go in dry. Let all the water evaporate during cooking, and then blot...
Author: Martha Stewart
Rich in folic acid and vitamin C, beets are a colorful, nutritious addition to the dinner table.
Author: Martha Stewart
These light, tender gnocchi are a great use for leftover mashed potatoes.
Author: Martha Stewart
We made our own flavored gelatin by dissolving unflavored gelatin in fruit juice.
Author: Martha Stewart
These comforting confections flavored with tart Granny Smith apples and cinnamon are a traditional Hanukkah treat.
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
You can't go wrong with this classic flavor pairing.
Author: Martha Stewart
This vodka recipe is one of our Handmade Holiday Gifts.Try using it to make a Cranberry Cosmopolitan.Download and print the Cranberry Cosmopolitan Recipe...
Author: Martha Stewart
This Cranberry-Orange Relish is an easy addition to the Thanksgiving menu since it doesn't require any cooking.
Author: Martha Stewart
Club soda lightens the texture of creamy salad dressing.
Author: Martha Stewart
This sweet and spicy side goes well with roasted chicken or pork, seared steak, or sauteed shrimp.
Author: Martha Stewart
This creamed Swiss chard includes onion, garlic, and nutmeg for a flavorful side dish.
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
The chopped fresh mushrooms in this gravy provide the texture of giblets.
Author: Martha Stewart
For a quick, lively side, green beans are tossed with harissa, a fiery North African chile paste, which adds a smoky, earthy element to this oven roasted...
Author: Shira Bocar
This recipe for a classic mashed potato side dish includes the tang of cream cheese.
Author: Martha Stewart
Clarified butter is the key to achieving perfect, velvety hollandaise sauce.
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
In this Indian-inspired vegetarian main, top-notch jarred tomato sauce and canned lentils save hours of work. When chosen well, jarred tomato sauce can...
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
This cream is an ingredient in our Winter Herb and Ricotta Cannelloni.
Author: Martha Stewart
Faintly bitter dandeliongreens do well when they're paired withsomething sweet.Here, Vidalia onioniscooked with a pinch of sugar untilcaramelized. Add...
Author: Martha Stewart
Spice up canned tomatoes with garlic, onions, and red-pepper flakes for a superb quick tomato sauce.
Author: Martha Stewart