This gorgeous jewel-toned salad can star on the holiday table or at an elevated lunch. Sturdy shiitake and oyster mushrooms are seared in a dry pan for a less oily finish and more robust flavor. They're...
Author: Greg Lofts
Bring this vegetable-bin staple front and center in this creamy gratin -- you'll be surprised with the results.
Author: Martha Stewart
Toss this broccoli in lime juice and soy sauce, and finish it with a topping of toasted chopped cashews. Enjoy it with teriyaki chicken, ribs, or our Sriracha-Glazed Chicken.
Author: Martha Stewart
Roasting vegetables is a simple method that makesefficient use of cooking space -- the pan can share the oven with a chicken or pork roast -- and results in deep flavor. From the book "Mad Hungry," by...
Author: Martha Stewart
This dish goes well with grilled chicken or fish, or toss with pasta.
Author: Martha Stewart
Chef Scott Frantangelo roasts tomatoes to intensify their flavor -- it's a good way to use them out of season.
Author: Martha Stewart
This sweet and spicy side dish is sure to be a crowd-pleaser on Thanksgiving.
Author: Martha Stewart
Author: Martha Stewart
This is a caramel pecan treat is a decadent candy that's easily made in to logs or petits fours.
Author: Martha Stewart
Mashed sweet potatoes aren't just a tasty side dish -- they also make a maple-sweet showstopper dessert with only 15 minutes of prep.
Author: Martha Stewart
This stuffing was adapted from a recipe by Dennis and Judy Mareb of Windy Hill Farm in Massachusetts. They have been featured before in our magazine and on our television show.
Author: Martha Stewart
This is delicious spooned over ice cream and fresh fruit, or as an accompaniment to our Berry Vacherin.
Author: Martha Stewart
A quick turn on the grill gives homemade pizza dough a pillowy texture and an irresistible char. Here, the pie is topped with gooey fontina, flame-kissed asparagus and scallions, and fresh tomatoes and...
Author: Martha Stewart
Tender roasted kohlrabi makes a great foil for crunchy butter-toasted hazelnuts in this easy side dish. It's the ideal mix of sweet and savory, thanks to the addition of fresh thyme, apple-cider vinegar,...
Author: Martha Stewart
Luscious whole-milk yogurt adds an unexpected tart note to a fiery Indian marinade of cumin, cardamom, and cayenne pepper. Use this marinade to make Tandoori Fried Chicken.
Author: Martha Stewart
This Irish mash of potatoes and apples makes a nice side dish for Uncorned Beef and Cabbage.
Author: Martha Stewart
If you like, you can easily substitute four bone-in, skin-on chicken breasts (10 to 12 ounces each) for the Cornish hens in this recipe.
Author: Martha Stewart
Milled tomatoes are the gift that keeps on giving. They're the key to Martha's Simple Marinara, and the scraps make a delicious Summer Tomato Water.
Author: Martha Stewart
Pomegranate seeds and glaze add bright color and flavor to acorn squash.
Author: Martha Stewart
Drying sourdough bread out in the oven ensures that it absorbs all the delicious flavors in this vegan Thanksgiving stuffing/dressing, while drizzling with vegetable broth keeps it perfectly moist.
Author: Martha Stewart
Green beans, cauliflower, carrots, or beets would also work in this preparation.
Author: Martha Stewart
The grill gives the boiled potatoes just the right amount of crispness, plus a deliciously smoky flavor. Add garlic, and this dish becomes the surprise hit of the menu: really simple, and really good.
Author: Martha Stewart
All it takes is one bunch of mint to liven up humdrum mashed potatoes.
Author: Martha Stewart
Sweetened apples are flavored with orange zest and juice and tossed with dried fruit, then rolled in phyllo dough to make these delicious turnovers.
Author: Martha Stewart
A medley of vegetables enlivens this vegetarian side dish. Roasted plum tomatoes provide a splash of color; grilled eggplant and zucchini add smokiness. The other vegetables in the mix -- onions, red and...
Author: Martha Stewart
You'd never guess from the floral flavor of rose-colored quince jelly that raw quince is quite tart. The jelly is finished with star anise for a hint of licorice, a classic pairing. Serve this with our...
Author: Martha Stewart
This tangy aioli is the perfect complement to our Grilled Jumbo Shrimp and Linguica with Corn.
Author: Martha Stewart
Delicate watercress often gets the salad or garnish treatment, but it offers far more than just a sprinkle of peppery flavor. Harness its nutritional power in this energizing stir-fry, where ginger, garlic,...
Author: Greg Lofts
Lighter versions of ingredients such as sour cream and mayonnaise still provide lively flavor.
Author: Martha Stewart
Fresh baby artichokes are much easier to prepare than larger ones, as they have no fuzzy chokes to remove. Pair with fava beans and green onions for a light spring lunch.
Author: Martha Stewart
Serve this sweet topping on our Buttermilk Waffles.
Author: Martha Stewart
Hoisin sauce tastes much better when mixed with other ingredients. This is also good as a marinade for fish, chicken, or beef. Try it with our Rice-Paper-Wrapped Salad Rolls.
Author: Martha Stewart
These pantry staples are versatile, healthful, and delicious. Count on them for simple, satisfying meals.
Author: Martha Stewart
These delectable individual chocolate soufflés will instantly elevate any dinner party menu.
Author: Martha Stewart
Fresh fruit may be used only in small souffles; the short baking time prevents the fruit from becoming too watery.
Author: Martha Stewart
The humble potato reaches new heights when it's whipped into a souffle that's seasoned with garlic and chives.
Author: Martha Stewart
This quintessential spring vegetable gets a touch of butter and herbs for a side dish that goes with any main.
Author: Martha Stewart
All-purpose potatoes, like Yukon gold, work well in this recipe, but your favorite variety can be substituted.
Author: Martha Stewart
For a slightly sharper flavor, substitute two pounds of turnips for the rutabaga. If using turnips, you may need less milk -- add it gradually; stop when the mixture is fairly smooth.
Author: Martha Stewart
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
Pipe these easy, elegant toppings on slices of round vegetables, baby carrots halved lengthwise, or vegetables that naturally hold the filling, like celery and endive. Apply the cream cheese to the crudites...
Author: Martha Stewart
Woodsy mushrooms and tangy Taleggio, a buttery Italian cheese, contrast deliciously with crisp roasted potatoes. Bake the ingredients in two dishes so you can have one at each end of the table -- people...
Author: Martha Stewart
Serve this summery salsa over grilled chicken breasts, lamb chops, or flank steak for an infusion of spicy sweetness.
Author: Martha Stewart
Why buy a can when it's so easy to use fresh cranberries?
Author: Martha Stewart
Roasted garlic's buttery texture and sweet flavor are intensified when it is tucked inside and underneath the skin of Cornish game hens in this variation on chicken with forty cloves of garlic.
Author: Martha Stewart
Think of this dessert as a French cheesecake: flaky, buttery pate brisee is filled with a rich combination of farmer cheese and creme fraiche, which becomes puffed and golden after a turn in the oven.
Author: Martha Stewart
A pinch of allspice adds warmth to this medley of carrots and parsnips.
Author: Martha Stewart