Buttery, sticky, and pillowy soft, these sticky buns are a sweet treat that won't last long.
Author: Martha Stewart
These tender potatoes pair well with steak, braised beef, and Pork Loin with Carrots, Fennel, and Lemons.
Author: Martha Stewart
The vibrant spices in this vegetarian dish give it a great depth of flavor. If you like, serve the curry with a dollop of plain yogurt.
Author: Martha Stewart
Hearty potato pierogi are made creamy with the natural buttery flavor of Yukon golds and a drizzle of nutty brown butter. For a step-by-step guide, see our How-To.
Author: Martha Stewart
With a salty, umami edge from the miso, brightness from the Meyer lemons, and a touch of sweetness from the honey, this is a next-level carrot recipe.
Author: Martha Stewart
Use this foolproof recipe when making our Ricotta Manicotti with Tomato Sauce.
Author: Martha Stewart
Use this spice mix of oregano, thyme, and garlic to add depth of flavor to baked or fried sweet-potato fries.
Author: Martha Stewart
Airy and elegant, just as one would expect, these individual desserts surprise with the pleasantly bitter tang of red grapefruit and fresh ginger. Rest assured, there's plenty of rich egg to round out...
Author: Martha Stewart
Mustard made with dried fruit is always a crowd-pleaser. For something more interesting than the standard varieties, we used figs and apricots.
Author: Martha Stewart
Celery root and leeks make home fries into a sophisticated side dish for dinner.
Author: Martha Stewart
With just a touch of butter and some chopped hazelnuts, these healthy green veggies are transformed into a flavorful side dish.
Author: Martha Stewart
Whether you're hiking in the hills or to the office, this mix makes a delicious andconvenient seasonal snack. Bursting with contrasting textures and flavors--salty pumpkin seeds, spicy ginger, crunchy...
Author: Martha Stewart
Delicate spinach and mild, sweet leeks get a boost of flavor from pesto, goat cheese, and a sprinkling of red pepper flakes in this deep dish pizza.
Author: Martha Stewart
This flavorful mash of Japanese sweet potatoes, turnips, and leeks are a smooth, starchy, and buttery base for these meaty maitake mushroom steaks and is also the perfect side to serve alongside a saucy...
Author: Greg Lofts
Swirling melted chocolate into frozen vodka creates free-form spirals and swirls that make delightful decorations on cakes and cupcakes. Jacques Torres prepared these on Episode 501 of "Martha Bakes."
Author: Martha Stewart
Transform a can of whole peeled tomatoes into a flavorful sauce for pizza or pasta, simply by adding garlic, red pepper flakes, and fresh oregano.
Author: Martha Stewart
Extend the summer by making these oven-dried tomatoes, packed in oil with herbs, to enjoy when the warm weather is gone. They're juicier and more versatile than their sun-dried cousins; serve them on pasta...
Author: Greg Lofts
This perennially popular side dish is often so laden with butter and hot cream that the flavor of the potato gets lost in the mashing. Our rendition derives its velvety texture from butter and skim milk,...
Author: Martha Stewart
This is a great way to use autumn's abundance of apples. Even fruit that is slightly bruised works well; simply trim the brown portion. Or try ripe pears in place of the apples.
Author: Martha Stewart
Easy and delicious, that's these coconut flakes toasted with honey and five-spice powder.
Author: Martha Stewart
This vegetarian stew shows off some of the season's freshest vegetables, includingasparagus, carrots, and artichokes -- all afloat in a light vegetable broth.Sweet-potato dumplings make hefty fixings to...
Author: Martha Stewart
Colorful and delicious, this isn't any ordinary applesauce. Adding chia seeds amps up the nutritional value of this snack; chia is high in calcium and a great source of omega-3 fatty acids.
Author: Martha Stewart
Billows of peppermint cream sandwiched between pastries get a generous drizzle of rich chocolate sauce.
Author: Martha Stewart
In late summer, a fine side is a salad with tomatoes from the garden and a few slices of onion.
Author: Martha Stewart
Parmesan adds another layer of flavor to this simple side of steak fries.
Author: Martha Stewart
Roasted Brussels sprouts are a great vitamin-and-mineral-rich vegetarian taco filling. Here we pair them with avocado they make for a delicious addition to the taco-night menu.
Author: Shira Bocar
This ultraluxurious dish is an Italian-style alternative to the usual sweet potato casserole with a crumbled amaretti topping.
Author: Martha Stewart
These airy spiced souffles are reminiscent of sweet potato pie -- with fewer calories.
Author: Martha Stewart
Use this syrup to make any of our iced coffee drinks.
Author: Martha Stewart
Fresh ginger adds intrigue to these sweet-and-savory caramelized onions. They're the ideal garnish for Martha's Beef Biryani.
Author: Martha Stewart
How's this for a magnificent, meat-free entrée? The maitake mushroom is serendipitously steak-size, and looks regal atop the Japanese sweet-potato-and-leek mash. Drizzled with soy sauce and lime and roasted...
Author: Greg Lofts
Confit comes from the French word for "preserve," confire. For tomatoes, that means baking them at a low temperature with basil, garlic, and olive oil.
Author: Martha Stewart
Stir up this spicy spread, season with salt and pepper, and use on your favorite sandwich or burger.
Author: Martha Stewart
A potato rosti, started on the stove and finished in the oven, stands in for more involved fried latkes. In this recipe, celery root imparts a bright flavor, while serving wedges with sour cream makes...
Author: Martha Stewart
Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends
Author: Martha Stewart
One of the best ways to use this bright condiment is spooned over broiled or grilled fish.
Author: Martha Stewart
A delicious portable take on fondue; bread cups hold the cheese and cornichons top it all off.
Author: Martha Stewart
This pesto recipe uses very little oil and cheese. Instead, the creamy roasted garlic provides the rich texture.
Author: Martha Stewart
Tomato gives this mix a thick texture and a marinara-esque undertone. Mix it into any veggie-packed salad for added flavor.
Author: Martha Stewart
Classic mashed potatoes get a sweet parsnip topping for a twist on a traditional side dish.
Author: Martha Stewart
Ketchup made at home bursts with flavor. This version, spiked with hot chile and citrus, elevates familiar french fries to new heights.
Author: Martha Stewart
Gremolata is a garnish made from chopped parsley, garlic, and lemon zest. It is traditionally served with rich osso buco, but here we have stirred it into beans for a refreshing accompaniment to Roasted...
Author: Martha Stewart
Our classic souffle takes its rich flavor from high-quality bittersweet chocolate and cocoa powder; the last-minute addition of whisked egg whites keeps the batter supremely fluffy. Despite its heady warmth,...
Author: Martha Stewart
Using agave nectar in the glaze helps balance the heat of the Chinese mustard. You can adjust the amount of mustard to make the flavor more or less fiery.
Author: Martha Stewart
Use this simple syrup in our Chestnut Cake with Chocolate-Armagnac Glaze.
Author: Martha Stewart