Surprise everyone at dinner with this savory, sweet combination.
Author: Martha Stewart
If you're storing fried cookies, wait until just before serving to dust them with confectioners' sugar so they don't absorb it.
Author: Martha Stewart
A quick vegan main that will satisfy meat eaters too. Brushed with a zesty cilantro, jalapeno, ginger, and lime sauce this tofu just needs a short stint on the grill. This recipe comes from Martha Stewart's...
Author: Martha Stewart
This sauce is perfectly paired with our Wasabi Spring Rolls with Warm Asparagus and Shiitake Mushrooms.
Author: Martha Stewart
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Rings of red onion have a refreshing bite.
Author: Martha Stewart
Gnocchi should be made in one continuous process: cook the potatoes, make the dough, form the gnocchi. For more gnocchi serving suggestions, see our Gnocchi with Brown Butter and Sage and Potato Gnocchi...
Author: Martha Stewart
Use this recipe when making our Mussels Remoulade or other shellfish dishes.
Author: Martha Stewart
Roasting the garlic head first mellows its flavor.
Author: Martha Stewart
This side goes well with Lamb, Tomato, and Mint Kebabs or lamb chops.
Author: Martha Stewart
Our take on a classic starts with an English muffin, because bagels shouldn't get to have all the fun! This version with melty mozzarella and tomato sauce makes for a perfect afternoon snack for little...
Author: Riley Wofford
Prepare mashed potatoes, omitting herbs, up to 1 day ahead; refrigerate. Reheat in a bowl set over a pot of simmering water; stir in herbs.
Author: Martha Stewart
This mixture, called sofrito, is used in many Latin American recipes as a seasoning base; it can even replace salsa as a dip for chips.
Author: Martha Stewart
Using small, slender carrots makes this an especially stunning side, but large carrots work equally well when halved lengthwise.
Author: Martha Stewart
Strawberries, blackberries, and blueberries at their peak make for the most spectacular sweets. A few sprigs of mint give this salad a refreshing twist.
Author: Martha Stewart
Wasabi, also known as Japanese horseradish, is a traditional condiment for sushi and sashimi, and the optimal topper to our Sushi Cake. This pungent mayonnaise can be made up to one day ahead.
Author: Martha Stewart
Coconut milk and curry paste update sweet potatoes.
Author: Martha Stewart
Greens and garlic make a great pair, especially when cooked in a little oil. This versatile master recipe works for any type of tender green.
Author: Martha Stewart
Serve these smoky mushrooms as an accompaniment to chicken or pork.
Author: Martha Stewart
This recipe adapted from Dave Lieberman's Young and Hungry (Hyperion, 2005)
Author: Martha Stewart
This main-course salad is a perfect plant-based meal for a weeknight dinner. The roasted cauliflower "steaks" are as delicious as they are satisfying, while the warm lentil salad that goes with them is...
Author: Sarah Carey
Serve as an alternative to or in addition to traditional cranberry relish.
Author: Martha Stewart
Why use store-bought when it's so easy to make your own? This DIY blend of fall spices is perfect for our Pumpkin-Spice-Latte Cake.
Author: Martha Stewart
Fresh fennel, which has a strong anise flavor and crunchy texture when raw, becomes mellow and meltingly soft when braised.
Author: Martha Stewart
Cranberries get a boost from wild Maine blueberries, fresh ginger, orange (zest and juice), and sage in this superlative sauce that deserves a spot on your Thanksgiving table.
Author: Martha Stewart
Use these candied flowers to embellish our Spring Cupcakes or any dessert you like.
Author: Martha Stewart
Fresh, snappy late-summer beans are a fleeting pleasure on their own. Jazz them up with the sweet acidity of large cherry and cocktail tomatoes and crackly breadcrumbs, and lightning strikes three times....
Author: Sarah Copeland
A little bit of cinnamon goes a long way in the butter used to flavor this roasted side dish.
Author: Martha Stewart
The amber-colored Calimyrna, from California, is most common fig grown in the United States. This is the kind we've used in our recipe. Black Mission figs, which are a little less sweet, are also widely...
Author: Martha Stewart
This dough is used to make Mushroom Pierogi and Potato and Goat Cheese Pierogi.
Author: Martha Stewart
Use this recipe to make our Chopped Lemongrass Chicken Salad. This marinade may be made in advance and kept in the refrigerator for two days.
Author: Martha Stewart
Apples, leaks and rosemary blend to make this a one-of-a-kind stuffing for your holiday bird.
Author: Martha Stewart
A delicious side for your Thanksgiving turkey, especially our Roasted Dry-Brined Turkey with Stuffing.
Author: Martha Stewart
This mild side dish is a good companion to Roast Beef with Horseradish Sauce.
Author: Martha Stewart
Try something new alongside roast pork or chicken, or with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
Buttery baked-potato halves can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.
Author: Martha Stewart
This polenta with mushrooms and goat cheese can be a side dish or a meal in itself.
Author: Martha Stewart
Use this recipe to make our Arugula Salad with Roasted Sweet Potatoes and Mushrooms.
Author: Martha Stewart
Our classic mango chutney has all the wonderful tropical ingredients you'd expect -- fruit, hot pepper, ginger, lime, and spices.
Author: Martha Stewart
Ripe fruit is essential to the flavor and texture of this mellow mixture (it has only a bit of heat from the jalapeno), so choose fragrant specimens that yield to a gentle squeeze.
Author: Martha Stewart
When crisping potatoes, it's important not to crowd the pan, so you may need to cook them in two batches. If so, for the second batch, return the heat to high and add more oil or butter if necessary.
Author: Martha Stewart
Sauteed escarole is great paired with our recipe for Spice-Rubbed Turkey Breast with Sweet Potatoes.
Author: Martha Stewart
Our Mediterranean-style vegetarian pizza jazzes up store-bought dough with caramelized onions, zucchini ribbons, feta, Kalamata olives, and fresh mint. Each slice strikes the perfect balance between sweet...
Author: Martha Stewart
This dill-and-chive-flecked yogurt dressing is a riff on Indian raita and Greek tzatziki, condiments that temper spicy dishes. It's used here on a refreshing salad of roasted golden beets with crunchy...
Author: Martha Stewart
The many buttered layers of phyllo dough, walnut filling, and sweet syrup make baklava the ultimate special-occasion dessert in Greece.
Author: Martha Stewart
It's easy to liven up your favorite vegetables with a tangy dressing or a splash of vinegar or fruit juice. Here, balsamic vinegar is tossed with roasted cabbage.
Author: Martha Stewart
Traditional Roman-style braised artichokes use wild mint native to Italy, but yours will be just as tasty with the store-bought variety.
Author: Martha Stewart
This Dijon vinaigrette is a delightful addition to any salad, but it goes perfectly with our Salmon Nicoise Salad.
Author: Martha Stewart
Warm, homemade doughnuts make a decadent birthday treat.
Author: Martha Stewart