Lentils are enlivened by coriander, ginger, mint, and cilantro. Sweet beets add lots of minerals.
Author: Martha Stewart
This barbecue sauce gives our Barbecued Chicken Wings and Barbecued Baby-Back Ribs their spice, tang, and sweetness.
Author: Martha Stewart
Mascarpone, a slightly sweet Italian cream cheese, pairs nicely with the tart and sweet dried fruit.
Author: Martha Stewart
This Indian-style rub is a good choice for lamb, or try it on chicken and shrimp.
Author: Martha Stewart
Serve this dipping sauce with our Coconut Almond Rice and grilled shrimp.
Author: Martha Stewart
A squeeze of lemon lends this dish a bright flavor.
Author: Martha Stewart
You can make this port-spiked compote up to a week in advance. Serve it with our Baked Brie.
Author: Martha Stewart
In twice-baked sweet potatoes, the flesh is mashed with pureed cottage cheese, shallots, sage, salt, and pepper. The mixture is then spooned back into the potato-skin shells, sprinkled with additional...
Author: Martha Stewart
Author: Martha Stewart
Swapping out tangy sauerkraut for browned onions turns this savory favorite into a sweeter dish. Serve with applesauce and brown mustard, which are delicious with sausage.
Author: Martha Stewart
When it comes to vegetarian meals, veggies and tofu are a true power couple. Here, fresh herbs and a turn on the grill add big flavor to the classic combo.
Author: Martha Stewart
Our recipe was inspired by one for the fried Russian pastries known as khvorost (or twigs). Piled high on a serving platter and dusted with confectioners sugar, the cookies resemble winter branches freshly...
Author: Martha Stewart
The trick here is to start the potato cake on top of the stove to heat it quickly, and then transfer it to the oven where it will develop a crunchy crust.
Author: Martha Stewart
Use these sweet blooms to decorate our Chocolate-Zucchini Sheet Cake with Cream-Cheese Frosting or any summer dessert you please. The flavor is reminiscent of candied pumpkin.
Author: Martha Stewart
This spread, similar to pumpkin butter, is great to have in the fridge. Pair it with apples (as a nut-free substitute for peanut butter), or layer it on toast with Neufchatel cheese.
Author: Martha Stewart
French for "English Cream" this custard sauce is perfect for pouring on a variety of desserts and only requires five ingredients, which you may already have in your kitchen! Serve this Creme Anglaise with...
Author: Martha Stewart
All you need is the squash, olive oil, and salt and pepper. Slicing crosswise into rings keeps the squash strands long and spaghetti-like.
Author: Martha Stewart
Just because you're in the middle of the woods doesn't mean that your food needs to lack flavor. These potatoes are grilled to tender perfection with herbs and garlic in an aluminum foil pouch.
Author: Martha Stewart
Serve this side dish with our Poached Salmon with Beet Relish and Green Beans with Tapenade Dressing.
Author: Martha Stewart
This creamy sauce makes a great accompaniment to Potato Croquettes, as well as cold chicken, fish, or shellfish.
Author: Martha Stewart
This flavorful honey makes a delicious sweetener for tea, breads, or hot cereal.
Author: Martha Stewart
This jam works great spread on a toasted English muffin, stirred into yogurt, or spooned on cottage cheese.
Author: Martha Stewart
This simple process makes a nice garnish for cupcakes or sheet cakes.
Author: Martha Stewart
Pair this quesadilla filling with queso fresco, Monterey Jack, and guacamole.
Author: Martha Stewart
Take familiar techniques, like roasting, and apply them in new ways for this delicious side.
Author: Martha Stewart
Globe artichokes, nature's most intriguing pull-apart delicacy, pair well with robust Italian flavors. Serving the artichokes with a zesty pecorino Romano vinaigrette and toasty slivers of garlic is a...
Author: Martha Stewart
This tahini mayonnaise has a nutty flavor that pairs well with our recipe for Veggie Burgers.
Author: Martha Stewart
Make this for our Fruit-and-Herb Sorbets: White Peach and Bay Leaf; Cantaloupe and Tarragon; Green Apple and Mint; Blueberry and Lemon Verbena; Lychee and Lemongrass.
Author: Martha Stewart
This hearty side is made with new potatoes, which -- since they are harvested early and picked before their sugars have converted to starch -- are crisp, waxy and high in moisture.
Author: Martha Stewart
This extract is best if steeped for two months or longer. Use this recipe to make our Chocolate Strawberry Ice Cream Sandwiches.
Author: Martha Stewart
Made with vibrant green peas, fresh basil, and curly lasagna noodles, this simple spring dinner looks beautiful when plated.
Author: Martha Stewart
This side of sauteed greens takes its tangy lift from a generous squeeze of lemon.
Author: Martha Stewart
Orange zest, fresh sage, and plenty of Parmesan liven up a side dish of roasted acorn squash.
Author: Martha Stewart
Roasting olive-oil-bathed potato wedges in a preheated pan results in crisp edges. Recipe adapted from A Bird in the Oven and Then Some by Mindy Fox (Kyle Books; 2010).
Author: Martha Stewart
We reinvented a classic pastry as an homage to the rose: Pastry cream and whipped cream -- the first flavored with rose syrup, the second with rose water -- are layered in tender pate a choux shells and...
Author: Martha Stewart
Russets give this creamy side dish a fluffy texture.
Author: Martha Stewart
Lightly steaming the ramps before sauteing will lessen their strong flavor.
Author: Martha Stewart
Poaching apricots takes little time. If you continue to simmer apricots in their poaching liquid, you'll have the start of a very easy jam; it will set without additives because of the fruit's natural...
Author: Martha Stewart
No mayo or sour cream here! This egg- and dairy-free version of the beloved herb-packed dip relies on avocado for its velvety texture. Serve with our party-ready Shrimp and Crudite Platter.
Author: Martha Stewart
The combination of soy sauce and shiitake mushrooms gives this vegetarian dish an almost meaty flavor; watercress adds a peppery taste.
Author: Martha Stewart
Martha makes this versatile simple syrup for use in Prosecco or over ice cream.
Author: Martha Stewart
This sauce is perfect with our Shrimp, Pork, and Sugar Snap Spring Rolls.
Author: Martha Stewart
Saffron, a delicate yellow-orange spice, comes from the dried, cured stigmas of the purple saffron flower. You'll find it at most grocery stores and specialty food markets.
Author: Martha Stewart
Orange juice helps sweeten up the tart cranberries in this perfect-for-Thansgiving sauce recipe.
Author: Martha Stewart
This kraut tastes just like your favorite dill pickle but without all that vinegar. It's also so simple to make with fresh dill, or dried dill from the summer harvest.
This vinaigrette is perfect on our Red Lettuce, Asian Pear, and Mint Salad.
Author: Martha Stewart