The combination of tender leaks and carrots make for a tasty side dish.
Author: Martha Stewart
Tomato paste, red onion, and fresh basil add a hint of sweetness to this quick-cooking marinara. Pile our meatballs on spaghetti and you have a familiar...
Author: Martha Stewart
This member of the lily family has been cultivated for more than 2,000 years. Asparagus is at its peak from February through June and is a good source...
Author: Martha Stewart
Beet roots can be cooked in a variety of ways (or even eaten raw), but roasting best brings out their natural sweetness.
Author: Martha Stewart
Celery root refines homey mashed potatoes in this tasty side dish.
Author: Martha Stewart
The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms'...
Author: Martha Stewart
Leftover shallots will keep for several days in the refrigerator and can be used in omelets, pizzas, sautes, and sandwiches.
Author: Martha Stewart
These flavorful carrots go well with roasted chicken, pork, or fish.
Author: Martha Stewart
Here's our favorite way to use up an abundance of green beans.
Author: Martha Stewart
The versatile flavor of currantjelly complements a varietyofdishes -- from crusty breadwith butter to cold meats. Ourtartversion was inspired bythe famous...
Author: Martha Stewart
Pepper jelly makes a spicy-sweet match for soft cheeses, such as goat or Camembert (or even cream cheese) -- especially when served atop crackers or crostini....
Author: Martha Stewart
Parsnips and carrots make a good companion to a main dish of pork chops.
Author: Martha Stewart
This is a very healthy saute of spinach and shiitake mushrooms, which are high in copper, an under-appreciated nutrient.
Author: Martha Stewart
Serve this savory side dish inspired by France's Provence region with baked eggs or roasted chicken, pork, or fish.
Author: Martha Stewart
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super...
Author: Martha Stewart
We love this recipe when made with pecans, but any firm nuts, such as cashews or walnuts, will work well.
Author: Martha Stewart
Serve this lively sauce alongside our Butterflied, Rolled, and Roasted Leg of Lamb.
Author: Martha Stewart
Pair this fruity, sweet-tart compote with the rich short ribs. It is also great with roast pork and chicken.
Author: Martha Stewart
Serve these feta-and-vegetable boats with our Greek-style dinner of Roasted Lamb with Garlic and Oregano and White Bean Salad.
Author: Martha Stewart
Using a ricer yields mashed potatoes with an especially light, fluffy texture. Garlic and chives give them a resonant flavor.
Author: Martha Stewart
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for...
Author: Martha Stewart
This secret weapon for authentic Middle Eastern fare usually takes weeks to make, but if you use finely sliced thin-skinned Meyer lemons, you can re-create...
Author: Martha Stewart
A stash of this flavorful Spanish sauce means you're always one step ahead. The only thing easier than making it is finding ways to use it. Try it in Shrimp...
Author: Martha Stewart
All it takes is a sprinkling of salt and pepper to enhance the earthy flavors of the carrots in this simple side dish.
Author: Martha Stewart
Trying to work meatless meals into your routine? A pot of hearty, healthy beans makes a satisfying dish -- and leftovers for tomorrow. Use them in Black-Bean...
Author: Martha Stewart
Fried, baked, or raw, onions enhance many dishes; or they can play a starring role as a delicious main ingredient.
Author: Martha Stewart
This one-pan dinner brings together chickpeas, marinara sauce, and mozzarella in a single skillet, then tops it off with wedges of roasted broccoli florets....
Author: Sarah Carey
Roasted asparagus and carrots make for a delicious accompaniment to our Brisket with Dried Fruits.
Author: Martha Stewart
This satisfying vegetarian stew is ready in about an hour-and more than half that time is hands-off. Opting for canned beans instead of dried put this...
Author: Greg Lofts
Aromatic rosemary and garlic add depth to roasted potatoes.
Author: Martha Stewart
This is an easy and bright addition to the Thanksgiving menu that doesn't require any cooking.
Author: Martha Stewart
This elegant side dish needs almost no prep. Just pop the squash in the oven, then make the rest of the meal.
Author: Martha Stewart
Roasting sweet potatoes at a high oven temperature makes the skin delicious and extra crackly.
Author: Martha Stewart
Serve these sweet root veggies over our Mashed Potatoes with Caramelized Roasted Parsnips.
Author: Martha Stewart
This sauce is the perfect accompaniment to Chicken Paillards with Prosciutto and Figs.
Author: Martha Stewart
Sautéed until tender, these porcini mushrooms will retain their bold personality and produce mega mushroom flavor. In a rich butter-and-garlic sauce mingling...
Author: Greg Lofts
Got a bumper crop of cucumbers? Make a batch of these easy pickles and stash them in the freezer -- you're going to love having the tangy treats in your...
Author: Martha Stewart
Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.
Author: Martha Stewart
Sautéed spinach gets unexpected earthiness and crunch from toasted pine nuts.
Author: Martha Stewart
Try something new and tasty with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
This luscious casserole is a twist on traditional creamed vegetable dishes. Shredded cabbage and lemon zest bring texture and tang to the table, while...
Author: Martha Stewart
You'll need twelve cream-horn molds or four-inch wooden cake dowels to make these horns. For a delicious alternative, add almond extract, raspberry puree,...
Author: Martha Stewart
This jam makes a delicious condiment for any meat, and is the stuffing for our Chicken Breasts Filled With Onion Jam.
Author: Martha Stewart