Use this classic recipe when making our Stuffed Eggplant Parmesan.
Author: Martha Stewart
Harissa is a fiery-hot Moroccan condiment that is usually served with couscous.
Author: Martha Stewart
Zucchini and black beans come together for a juicy and satisfying taco punctuated by fresh, creamy toppings.
Author: Martha Stewart
Pair Haricots Verts-a classic side dish-with Sauteed Sole with Lemon.
Author: Martha Stewart
A colorful and nutritious way to brunch: tomatillos, spinach, cilantro, and asparagus give this dish it's verdant hue. Chickpeas and poached eggs provide plenty of protein.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
This recipe makes a delicious stuffing for our Spice-Cured Turkey.
Author: Martha Stewart
This vegetarian stew is just as satisfying as one made with beef.
Author: Martha Stewart
Creamy mozzarella meets piquant green olives and rich artichoke hearts in this gorgeous vegetarian antipasto. Serve with bread-and maybe with glasses of aperitivi on the patio, you'll feel like you're...
Author: Martha Stewart
Dry vermouth and coriander seed add layers of flavor to this simple pickling solution.
Author: Martha Stewart
Look for squash with smooth skins and no soft spots or blemishes. They should also feel heavy for their size.
Author: Martha Stewart
This créme fraiche and lemon vinaigrette will add a creamy richness to salads and also doubles as a quick and easy dipping sauce.
Author: Martha Stewart
Use this delicious buttermilk-herb vinaigrette to dress your salad -- the recipe has been adapted from "Martha Stewart's Cooking School."
Author: Martha Stewart
This sauce, from reader Laura Metrick of Dania Beach, Florida, also works well as a sandwich spread or a base for tomato bruschetta.
Author: Martha Stewart
Profiteroles with pear pastry cream and slices of fruit are drizzled with caramelized pear sauce, creating an elegant dessert.
Author: Martha Stewart
Baby carrots are glazed in a white-wine-and-butter sauce and served with spring onions in this delicious side.
Author: Martha Stewart
Some say brutti ma buoni, which translates to ugly but good, hail from Tuscany, though they're sold all over Italy. Featuring a mouthwatering combo of chopped hazelnuts, dark chocolate, and meringue, the...
Author: Martha Stewart
The signature blend of tangy and spicy in salsa makes it a versatile flavor enhancer in all kinds of dishes. We whisked it into eggs for a zesty baked frittata.
Author: Martha Stewart
A quick and easy side dish when entertaining a crowd for an outdoor lunch or dinner, grilled corn gets a flavor boost from salt mixed with cilantro, an herb with a zesty, slightly spicy flavor.
Author: Martha Stewart
Instead of mashed potatoes, try this sweet, lower-calorie puree, which needs only a bit of butter.
Author: Martha Stewart
A hearty but not-too-heavy, one-skillet summer dinner that's vegetarian too. Storebought gnocchi cook atop an eggplant and tomato sauce. Red pepper flakes give the dish a touch of heat that's tempered...
Author: Shira Bocar
Pair this Latin take on pepper and onions with steak, or fill out the saute with wedges of potatoes, such as red bliss, or a cup of corn kernels.
Author: Martha Stewart
Pierogi are an incredibly versatile food, adapting to both sweet and savory fillings. Seasonal fruit, such as plump blueberries or Italian plums, makes the dumplings lighter. We added nutmeg to the sour...
Author: Martha Stewart
This is tasty with any prepared beef but it is perfect with our rosemary-garlic roast beef and potatoes.
Author: Martha Stewart
These Italian dumplings are essentially ravioli without the pasta covering. For best results, use fresh ricotta cheese, which can be found in Italian markets or specialty stores. Semolina is best for coating...
Author: Martha Stewart
Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
Author: Martha Stewart
Chinese five-spice powder typically combines cinnamon, star anise, anise seeds, ginger, and cloves. The combination gives the pecans a sweet, bitter, salty, and pungent flavor that's great.
Author: Martha Stewart
Aged Gouda has a sharp, nutty flavor that is slightly more pronounced than in younger versions of the Dutch cheese; Parmesan or pecorino can also be used.
Author: Martha Stewart
Roasted onions, sweet and slightly caramelized, are always a favorite vegetable side dish.
Author: Martha Stewart
Brine the lemons at least a month before using. Store-bought preserved lemons are a fine substitute and are available online or at specialty-food stores.
Author: Martha Stewart
This sweet-tart relish is a great accent to Herb-Crusted Standing Rib Roast. It's also tasty with pork chops.
Author: Martha Stewart
Mushrooms and leeks are an especially good combo when cooking with a grill wok.
Author: Martha Stewart
Adding the eggs after the water is at a boil is our key to keeping the yolks slightly soft in the center for perfect eggs, everytime.
Author: Martha Stewart
This relish goes well with grilled or roasted chicken, pork, turkey, or duck.
Author: Martha Stewart
By not boiling the vegetables, you retain all the flavor and nutrients that would have otherwise gone down the drain.
Author: Martha Stewart
Use these colorful carrot strips to decorate our Carrot-Ginger Layer Cake. Martha made this recipe on "Martha Bakes" episode 712.
Author: Martha Stewart
Sharply flavored and nutritionally rich mustard greens are best served sauteed.
Author: Martha Stewart
This seafood condiment is a must-have, especially when there are raw oysters to be had in our Fruits de Mer Platter.
Author: Martha Stewart
Adding spices at the end of this recipe helps them retain their flavor; they won't be absorbed into the sauce while cooking.
Author: Martha Stewart
Tuck berries into flaky pastry for sweets that are good enough to give -- but better to keep. The recipe is extra easy, and once the pies are baked, you can forget fussing with a fork to enjoy them.
Author: Martha Stewart
Use this horseradish cream as a delicious side for our Beef Tenderloin.
Author: Martha Stewart
This marinade works well with gamy meats, such as Cornish hens, duck, quail, and venison.
Author: Martha Stewart
Shingling these potatoes is as easy as thinly slicing each (just not all the way through) before roasting them. The result is a beautiful display. Put them in the oven 30 minutes before the beef goes in...
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