Tart and sweet, this jam gets a bit of extra texture from bits of freshly grated orange zest. The only other ingredients you need are fresh raspberries, sugar, and freshly squeezed lemon juice.
Author: Martha Stewart
A light souffle is spread with amixture of nutritious spinach, ricotta, and onions, then rolled to form spirals,and baked again. It can be served with Tomato-Pepper Sauce.
Author: Martha Stewart
Use slightly underripe strawberries for best results. To extend the jam's shelf life, process in canning jars according to manufacturer's instructions.
Author: Martha Stewart
This sauce is perfect with our Vegetable Summer Rolls.
Author: Martha Stewart
Baked potatoes get a lift when topped with this tangy yogurt cheese.
Author: Martha Stewart
Use this fragrant mix of spices to make Martha's Beef Biryani.
Author: Martha Stewart
This aioli recipe adds garlicky flavor to chef Dan Kluger's Peekytoe Crab Toast.
Author: Martha Stewart
Serve these easy lemony potatoes with our Roasted Salmon with Herbed Yogurt.
Author: Martha Stewart
Nestled in pita bread, Middle Eastern falafel is draped with Spicy Tahini Sauce.
Author: Martha Stewart
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll...
Author: Martha Stewart
This creamed Swiss chard includes onion, garlic, and nutmeg for a flavorful side dish.
Author: Martha Stewart
Use overripe fruit, such as peaches, to make flavored vinegars for green salads. When presented in glass vessels or jars, the vinegars also make great hostess gifts.
Author: Martha Stewart
Dress up the ultimate movie nosh in rich caramel and toasted black and white sesame seeds for your next Oscars party. To make the process seamless, make sure you have all your ingredients measured out...
Author: Martha Stewart
Pureed vegetables are comforting and healthy side dishes that pair well with simply grilled or roasted meat or fish.
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 the leaves with a paper towel if necessary after...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
A twist on the traditional tandoori marinade, this cumin- and coriander-flecked yogurt paste remains on the chicken during roasting, ensuring that the skin crisps, while keeping the underlying meat moist...
Author: Martha Stewart
Traditional remoulade is made with mayonnaise. We have lightened this traditional side dish with a lemony-yogurt dressing.
Author: Martha Stewart
A glaze of butter and brown sugar coats hearty wedges of sweet, colorful squash while they roast.
Author: Martha Stewart
Many holiday recipes call for dried fruits that have been steeped in alcohol. Make a batch in advance to have on hand, adapting the fruits and liquors to your taste.
Author: Martha Stewart
Catherine McCord, the founder of Weelicious, a website with easy, kid-friendly recipes for busy parents, created this side dish. Shredding makes the brussels sprouts beautiful and lacy.
Author: Martha Stewart
Bake up pies that rival your local pizzeria's when you keep an easily made Whole Wheat Pizza Dough on hand.
Author: Martha Stewart
This traditional Mediterranean pastry makes a lovely ending to a holiday meal.
Author: Martha Stewart
This Chinese-style vegetable side dish is quick to prep and very tasty.
Author: Martha Stewart
Try this dessert to finish off your meal that includes our Celery Root and Apple Slaw, Seared Salmon with Horseradish and Scallions, and Carrot Puree.
Author: Martha Stewart
Say hello to your new favorite healthy snack. Baked low and slow, these citrus crisps taste like sunshine.
Author: Martha Stewart
This butter is simple to make and can be used to enhance any meat or fish dish. It's best when served fresh. Try it on our Grilled Beef Tenderloin and Grilled Whole Arctic Char.
Author: Martha Stewart
Do you want to make your own homemade jelly? We'll show you three easy jam recipes that don't have added sugar, so they're actually very healthy.
Author: Editorial Team - Step to Health
This fruit spread comes together quickly, unlike many jams and jellies.
Author: Martha Stewart
In the November 1996 issue of Living, we baked mini frittatas in muffin tins. Now we're cutting to the chase (and making post-party cleanup easier) by cooking up a singular masterpiece and slicing it into...
Author: Martha Stewart
Use this recipe to make our Black-Currant Cosmopolitan and Purple-Basil Mojito.
Author: Martha Stewart
This healthy side dish gets tons of flavor from ginger, shallot, vinegar, and brown sugar.
Author: Martha Stewart
Use this side dish to accompany our Rolled Butterfield Leg of Lamb with Herbs and Preserved Lemons.
Author: Martha Stewart
Spread it on meat or chicken before grilling, or serve it with corn on the cob.
Author: Martha Stewart
For South Carolina pitmaster Rodney Scott, smoke is the primary seasoning for his famous pork spare ribs...but the all-important dry rub is a close second. This rib rub is used in Scott's Spare Ribs recipe...
Author: Martha Stewart
This honey marinade has many great uses: As a vinaigrette, it can be drizzled over salad greens such as arugula or watercress; add it to shredded red or green cabbage for a sweet-and-sour slaw; toss it...
Author: Martha Stewart
These heavenly little dumplings are as light as a cloud, have a touch of earthy sweetness, and fit the bill for a quintessential fall-season meal. After making the four-ingredient gnocchi dough, they're...
Author: Greg Lofts
In this vegetarian sandwich that's an ode to the Vietnamese banh mi, eggplant slices are brushed with a sweet-and-briny glaze of soy sauce, lime, rice vinegar, and garlic, then roasted to perfection. They...
Author: Shira Bocar
The chutney gives these carrots a delicious sweet-hot flavor.
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
Polenta is flavored with Parmesan cheese, garlic, chives, and paprika. It is cooked on the stove, allowed to set, cut into wedges, and then broiled.
Author: Martha Stewart
It doesn't get much more classic than these maple-sweetened walnuts.
Author: Martha Stewart
Take advantage of sweet summer corn with this classic American side dish. Grill corn on the cob until the husks are slightly charred and corn is tender.
Author: Martha Stewart