Fresh ginger, jalapeno, and red-pepper flakes give this bold tomato sauce just the right amount of heat. It's a key component of Martha's Beef Biryani.
Author: Martha Stewart
This recipe is a wonderful way to showcase the flavor of fresh herbs.
Author: Martha Stewart
A hearty, healthy summer side of thick-sliced zucchini brushed with a miso-soy glaze, then grilled. The result is deep umami richness.
Author: Martha Stewart
Breaded strips of zucchini get baked in the oven until crispy in this recipe for zucchini fries that are better than take out.
Author: Martha Stewart
Trade in traditional pasta for the ultimate gluten-free alternative. Cut into thin strips and briefly cooked, zucchini takes on an al dente texture that mimics pasta's.
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 stir them into yogurt or vanilla ice cream for a...
Author: Martha Stewart
Sweet dumpling squash are a small, single-serving variety with a skin tender enough to eat. Here, they make edible bowls for rich vegetable stew.
Author: Martha Stewart
Slightly salty, with the perfect crumbly-chunky texture, this dressing is ideal for spooning over big wedges of iceberg lettuce. (It's also delicious as a dip for Buffalo wings.)
Author: Martha Stewart
Mustard meets relish in this turmeric-and-beer-laced condiment, which gets a sweet boost from Vidalia onions.
Author: Martha Stewart
Orange juice and plum tomatoes brighten purply-red beets and balance out their earthy flavor.
Author: Martha Stewart
Jackfruit is a tropical fruit rich in protein, potassium, calcium, and iron. When unripe, it shreds well and makes a great neutral canvas for other flavors. Marinated in our homemade BBQ sauce, jackfruit...
Author: Martha Stewart
Think of these shiitake crisps as your new vegan "bacon" bits and sprinkle them on our Winter Cobb Salad as well as on deviled eggs or baked potatoes with sour cream. They aren't hard to make, but watch...
Author: Shira Bocar
This recipe makes plenty for the Thanksgiving feast and leftover turkey sandwiches.
Author: Martha Stewart
Indian-inspired flavors add an unexpected twist to new potatoes.
Author: Martha Stewart
Juicy plums and cucumbers mixed with fiery jalapeno chile attain just the right balance of sweet and spicy.
Author: Martha Stewart
This sweet-tart pomegranate dressing is delicious on smoky grilled eggplant. You can also try it with grilled squash.
Author: Martha Stewart
Use this recipe when making our Roasted Whole Snapper with Mango and Fresh Pepper Chutney.
Author: Martha Stewart
Make this garlickyyogurt sauce for our savory Chickpea Fritters.
Author: Martha Stewart
Serve this relish with grilled meat or fish kebabs. Try replacing some of the lemon with lime or orange segments for a mixed citrus relish.
Author: Martha Stewart
You can make these easy mashed potatoes up to 1 day ahead. Reheat at 350 degrees in a foil-covered baking dish for 10 to 20 minutes.
Author: Martha Stewart
Offer this subtly-flavored mayonnaise as an accompaniment to our Fruits de Mer Platter.
Author: Martha Stewart
The earthy flavor of leeks-a coveted fall vegetable-is a delicious addition to the dinner table.
Author: Martha Stewart
A dish straight off the menu of chef Clare de Boer's New York restaurant, King, this kale purée is a deep green smooth spread made with plenty of Tuscan olive oil and a lovely side to balance out heavier...
Author: Martha Stewart
The smoothest of mashed potatoes are made with the help of a potato ricer and creme fraiche.
Author: Martha Stewart
Our vegetarian take on veal Milanese is both crisp and tender, with a flavor brightened by lemon. Salting the eggplant helps temper its bitterness.
Author: Martha Stewart
Mellow the sharpness of rutabaga by simmering with white wine, broth, sauteed shallots, and fresh thyme. Finish with Parmesan for a welcome hit of umami.
Author: Martha Stewart
This slightly sweet, mildly spicy Romesco sauce hails from Tarragona, a coastal city in Spain, where it is most often served with fish.
Author: Martha Stewart
This lemon simple syrup is an ingredient in our Lemon Ouzo-Ade.
Author: Martha Stewart
This combination of tart green apples and sweet leeks nicely complements our Citrus Marinated Pork Chops.
Author: Martha Stewart
After the duck has cooked for about an hour, you'll have enough fat to prepare these vegetables. If using previously reserved duck fat, melt and cool it first.
Author: Martha Stewart
This preserved lemon recipe from chef Paula Wolfert's "Mediterranean Clay Pot Cooking" is used to make her Moroccan Fish Tagine.
Author: Martha Stewart
The flavor of this side dish is enhanced by toasted pecans.
Author: Martha Stewart
Halves of these small winter squashes make individual servings when baked with a garlic-sage cream sauce.
Author: Martha Stewart
The most colorful condiment around! This quick, two-ingredient accompaniment to gefilte fish can also be used with any dish that needs some zing.
Author: Martha Stewart
Swiss chard, a member of the beet family, has bumpy, dark-green leaves and white or red stalks and veins. We use green chard with white stems in this recipe since the bright red stems often bleed their...
Author: Martha Stewart
For best results, use coarse (kosher) salt, not table salt, which would be much too salty. If the brine is too tart, add a little sugar to round out the flavor.
Author: Martha Stewart
Author: Martha Stewart
The apples add sweetness to this dish, and roasting intensifies the flavor, without adding any fat.
Author: Martha Stewart
When you spot a good deal on plum tomatoes, buy a bunch. Roasting preserves them for later use and maximizes their sweetness. Use roasted tomatoes in Roasted-Tomato Pasta with Basil, Beef and Tomato Stew,...
Author: Martha Stewart
Kids may be skeptical of this leafy green -- but not when it's mixed into a creamy ravioli filling. Kale adds vitamin C and antioxidants to this surprisingly easy dish.
Author: Martha Stewart
This flavorful no-cook sauce is perfect with our Pan-Fried Shell Steaks.
Author: Martha Stewart
Much like chimichurri with a kick, pebre goes with grilled meat, poultry, seafood, and vegetables.
Author: Martha Stewart
Serve this traditional Vietnamese dipping sauce with Striped Bass Wraps.
Author: Martha Stewart
Hitting the potatoes with your hand before slicing them open creates a fluffy interior.
Author: Martha Stewart
Make this for our Tortilla Casserole (Budin Azteca).
Author: Martha Stewart
Carrot farfalle pasta, simple to form by hand, is tossed with creme fraiche and delicate herbs.
Author: Martha Stewart
We love Jewel and Garnet sweet potatoes for their earthy, pumpkinlike quality.
Author: Martha Stewart