This vinaigrette recipe from Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Greek Salad.
Author: Martha Stewart
This thin sauce has a strong cayenne taste and can be used to add flavor to sauces and foods such as pizza, chicken wings, and sandwiches.
Author: Martha Stewart
Cauliflower that's cloaked in a mildly spicy curry packs a nutritious punch. The dish takes itsvibrant color from turmeric, an anti-inflammatoryand antioxidant.
Author: Martha Stewart
Parsnips bring earthy interest to this potato mash. Infused oil elevates the easy side dish from expected to extraordinary.
Author: Martha Stewart
A delicious four-ingredient condiment that's made with pantry ingredients. Consider it a Japanese tartar sauce and know that you'll want to dollop it on everything, especially Fried Catfish.
Author: Martha Stewart
Chives in oil enhance the flavors of both poultry and fish.
Author: Martha Stewart
Grilling these chickens under a heavy weight will help them cook quickly and evenly, leaving them crisp and juicy.
Author: Martha Stewart
Serve these spicy string beans with our Shrimp in Coconut Curry.
Author: Martha Stewart
Spread this relish on toasts topped with goat cheese, stir into yogurt or cottage cheese, or spoon over roast chicken or pork.
Author: Martha Stewart
This salsa and its pureed counterpart, coulis, add a piquantflavor and varied textures togrilled fish.
Author: Martha Stewart
If fresh cranberries are not available, frozen will work just as well in this filling for Fruit Crumb Bars.
Author: Martha Stewart
With just a modest amount of pure maplesyrup, this version retains all theexpected sweetness of the familiar dish.
Author: Martha Stewart
Simple seasonings and lemon make these vegetables an ideal accompaniment to any main dish.
Author: Martha Stewart
For this six-ingredient sauce, puréed tomatoes are simmered with sweet onion, zippy red pepper flakes, and plenty of garlic. A nub of butter stirred in at the end gives the sauce a silky texture that's...
Author: Greg Lofts
Whether it's Meatless Monday or Taco Tuesday, these hearty portobello tacos are wonderfully uncomplicated to make and absolutely delicious to eat. Ready in just over 30 minutes, this smoky dinner can be...
Author: Martha Stewart
This is a side dish that's so tasty straight up, you can save the butter and cream for dessert.
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 a beautiful presentation, but also works wonderfully...
Author: Martha Stewart
This is a fresh alternative to bottled hoisin sauce, the traditional accompaniment to Mu-Shu Pork.
Author: Martha Stewart
These potatoes, infused with vibrant lemon flavor, are a Greek-inspired side perfect for roasted lamb or seared fish.
Author: Martha Stewart
The flavor of tarragon, a mix of anise and vanilla, provides distinctive flavor in this syrup for our Tarragon Limeade.
Author: Martha Stewart
This deconstructed version of cannoli transforms the filling of the traditional Italian pastry into a sweet, creamy crowd-pleasing dessert dip. Fried cannoli "chips" stand in for the shell and are perfect...
Author: Martha Stewart
This simple side dish is healthy and delicious, and ready in no time.
Author: Martha Stewart
Use this simple syrup to create our Rosemary Vodka Tonics.
Author: Martha Stewart
This recipe recalls the popular Indian dish saag paneer. Its use of tofu instead of paneer, an Indian cheese, makes it lighter and more convenient.
Author: Martha Stewart
Make this vanilla-scented applesauce to serve alongside our Potato Rosti.
Author: Martha Stewart
Use this dipping sauce with our Scallion Pancakes.
Author: Martha Stewart
Use this recipe to make our Hibiscus Sorbet and Hibiscus Punch.
Author: Martha Stewart
The wait's over! Seasonal green veggies glisten now in bins at farmstands and supermarkets, so stake your claim. Sides with snap peas, green beans, spinach, and zukes are rich in vitamins, nutrients, and-most...
Author: Martha Stewart
A head of cauliflower becomes browned, nutty, and so tender it's scoopable when roasted whole. Serve it with a stirred-together fresh-herb sauce, fragrant with cilantro and parsley.
Author: Martha Stewart
It doesn't get more classic than ranch dip but we've punched things up by forgetting about the pre-made seasoning packet and opting for a homemade version with buttermilk and loads of fresh herbs. For...
Author: Martha Stewart
Use this spicy mayo as an accompaniment to our Tuna Burger. Wasabi, a root similar to horseradish, is sold in powdered form in most supermarkets.
Author: Martha Stewart
We used a combination of red, yellow, orange, and green tomatoes.
Author: Martha Stewart
Fresh mint adds another layer of flavor to this side dish.
Author: Martha Stewart
Use this quick ginger sauce for our Glazed Pork Tenderloin with Pineapple.
Author: Martha Stewart
Round out your holiday menu with this striking side. These slow-roasted red onions are stuffed with a breadcrumb-parsley filling that is basted with the sweet onion as it cooks. They make a great compliment...
Author: Martha Stewart
This dish can be made with only carrots or only parsnips (instead of both) by using three pounds of either.
Author: Martha Stewart
Use these to top our Japanese Salad with Shiso Leaves, Sake, and Soba Noodles.
Author: Martha Stewart
Try a flavorful combination of dried bay leaves, allspice, coriander seeds, mustard seeds, dill seeds, and red pepper flakes when you boil your favorite shellfish. Use it to make our One-Pot Shrimp Boil...
Author: Martha Stewart
Serve with our Spice-Rubbed Lamb Chops.
Author: Martha Stewart
Look for sturdy green pods with a velvety fuzz. Avoid any with slimy brown spots or overly large beans.
Author: Martha Stewart
Here's our favorite way to use up an abundance of sweet bell peppers. Roasting them is so easily and the results are simply delicious.
Author: Martha Stewart
Baby eggplants are generally less bitter and more tender than their grown-up counterparts.
Author: Martha Stewart
This roast owes its crackly, burnished skin to a glaze of pomegranate molasses, which also infuses the gravy it's served with. Serve this with our Pistachio-Pomegranate Pilaf.
Author: Martha Stewart
These green beans are quick to fry up and bring the heat.
Author: Martha Stewart
The rich creaminess of avocado pairs beautifully with the refreshing sweetness of melon.
Author: Martha Stewart
No one can resist a platter of fruit at peak juicy sweetness. An artful mix of shapes-peach wedges, cantaloupe crescents, round watermelon slices and balls-makes it even more enticing. Garnish with small...
Author: Martha Stewart