A tomato-based sauce that originated in the Catalonia region of Spain, Romesco has a rich, nutty, and slightly sweet flavor thanks to the addition of bell peppers and almonds. The sweetness is balanced...
Author: Greg Lofts
Three root cellar staples -- potatoes, turnips, and parsnips -- are mixed with leeks to make the mash.
Author: Martha Stewart
Orange-blossom water adds a citrus perfume to this dough. Look for it in specialty food stores or order it online.
Author: Martha Stewart
These baked coconut chips are sweetened with brown sugar. Add them to a coconut cake for garnish. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Author: Martha Stewart
Use this syrup to give a rosemary flavor to our Sparkling Strawberry-Rosemary Lemonade.
Author: Martha Stewart
Serve this tangy dipping sauce with our Crisp Orange-Chicken Spring Rolls or Fresh Avocado and Smoked-Salmon Spring Rolls.
Author: Martha Stewart
Serve these sweet and tart pickles with Five-Spice Pork Tenderloin. We like the relish best the day it is made, but it will keep for up to two days in an airtight container in the refrigerator.
Author: Martha Stewart
This rich and flavorful mushroom dish comes from Dodie Marshall, of Devon, Pennsylvania.
Author: Martha Stewart
Use this easy homemade sauce when making our Smoked Pulled-Pork Sandwiches.
Author: Martha Stewart
These potatoes are easily made alongside of Every Week Roast Chicken.
Author: Martha Stewart
Waffles aren't just for breakfast! These decadent treats are ideal for a whimsical dessert -- add a scoop of your favorite ice cream for an extra bit of extravagance.
Author: Martha Stewart
The food processor makes quick work of chopping the garlic and pureeing the canned tomatoes in this simple sauce. Keeping a stash in the fridge or freezer is like having money in the bank. Use it in our...
Author: Martha Stewart
Roasted shallots are delicious as is or in more complex recipes, such as our Shallot-and-Date Empanadas. You can also serve it with roasted meat or poultry.
Author: Martha Stewart
For a slightly different take on the usual potatoes, pumpkin and braised Swiss chard are mashed along with the spuds for a dish still wholly suited to the holiday table.
Author: Martha Stewart
At once aromatic, spicy, and sweet, this bewitching concoction makes an excellent topping for Christian Petroni's Tenderoni Pizza.
Author: Martha Stewart
We put a summery, tropical spin on a classic ambrosia salad with ginger, coconut, pineapple and more exotic flavors.
Author: Martha Stewart
Author: Martha Stewart
Use this to make our Gingerbread Town-Square Cake. If you plan to serve the cake to children, omit the brandy and the Cointreau from the syrup.
Author: Martha Stewart
Transport yourself to the tropics when you add this flavored rum to pina coladas, daiquiris, or even ginger ale. Use the rum-soaked pineapple as a drink garnish or to top boozy desserts.
Author: Martha Stewart
These easy smashed red potatoes make weeknight meals a little more special.
Author: Martha Stewart
Salting and draining the zucchini beforehand prevents this summer salad from getting watery.
Author: Martha Stewart
Our version of this Greek pastry, typically made with orange-flower water, has a Mediterranean twist: We have infused it with lavender and honey.
Author: Martha Stewart
Use half of this recipe in our Roasted-Garlic Turkey Burgers and half for our Grilled-Tomato Sauce.
Author: Martha Stewart
Use this curd to make our Lemon, Blackberry, and Meringue Parfait. It's also delicious as a spread for scones or shortbread.
Author: Martha Stewart
This delicate torta makes a lovely luncheon dish. Served with our Warm Bean, Snap Pea, and Tomato Salad, it is perfect for a springtime supper. To drain the ricotta cheese, place it in a fine sieve lined...
Author: Martha Stewart
This pasta is well worth making from scratch, its tiny flecks of green delivering bursts of flavor that contrast sharply with its creamy goat cheese filling and tart lemon-zest garnish.
Author: Martha Stewart
Creamy, hearty gigante beans are substantial enough to serve as a main course. Dandelion greens, most similar to the greens used in Greece, need to be blanched to tenderize their stalks and remove the...
Author: Martha Stewart
When milling tomatoes for Tomato Puree, don't discard the pulp and seeds -- instead, save them to make this tomato water.
Author: Martha Stewart
Tahini adds a nutty richness to this sweet and creamy dip, suitable for snacking or a light, healthy dessert.
Author: Martha Stewart
This side pairs well with roast pork loin, lamb chops, or meatloaf.
Author: Martha Stewart
These pickled cucumbers go great with our Korean Beef Tacos.
Author: Martha Stewart
These pasta sheets are used to make our Winter Herb and Ricotta Cannelloni.
Author: Martha Stewart
Khaliyat an-anhel means "beehive" in Arabic and lends its name to this impressive-looking dessert. Once baked, the fluffy buns nestled tightly in the pan resemble bee's honeycomb.
Author: Martha Stewart
Serve this chutney with our Spice-Rubbed Grilled Salmon.
Author: Martha Stewart
Sugar and spice mingle in this stunning terrine constructed of layers of paper-thin pear slices that are baked until meltingly tender. A dusting of star anise imparts a subtle but memorable zing.
Author: Martha Stewart
Baby carrots get a flavor boost from ginger and jalapeno.
Author: Martha Stewart
Half-moons of delicata squash make an inviting presentation. No part of the squash goes unused here -- this is one of the few types of winter squash with edible skin; the seeds are caramelized to provide...
Author: Martha Stewart
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
The crunchy texture of this traditional relish is a perfect complement to Boston Baked Beans.
Author: Martha Stewart
Vegans, take heart: Here's an appealing dish for the grilling season. Pressed tofu is marinated in chimichurri -- an Argentinian herb sauce that's usually served with steak -- and then grilled with slices...
Author: Martha Stewart
This creamy (yet dairy-free) dip uses two ingredient powerhouses that are rarely combined: umami-rich miso and nutty tahini paste. Rounded out with a little garlic, lemon juice, and sesame oil, the result...
Author: Lauryn Tyrell
A colorful mix of grilled vegetables-bell peppers, onion, and Broccolini-is packed into a hoagie that gets a toasty crust on the grill but stays pillowy-soft in the center. Provolone, the perfect melting...
Author: Lauryn Tyrell
This spicy pairing of dried chile peppers and fresh rosemary with Cerignola olives makes a lovely gift.
Author: Martha Stewart
Caramelizing the onions adds another layer of flavor in this recipe.
Author: Martha Stewart
Get your crunch fix with these crisped split-peas that are a great afternoon snack.
Author: Martha Stewart