This relish is based on Italian caponata, which is usually served cold or at room temperature as an appetizer or an accompaniment to meat, poultry, and fish.
Author: Martha Stewart
Scallions and a healthy dose of fresh thyme make these grilled sweet potatoes particularly savory.
Author: Martha Stewart
For raw packing, Eugenia Bone prefers widemouthed pint jars because they're easier to reach into. Recipe copyright 2012 by Eugenia Bone.
Author: Martha Stewart
Poached and fresh cherries are layered with lemon curd to fill our Lemon and Cherry Trifle.
Author: Martha Stewart
A food mill separates the apples from their peels, but allows the rosy color of the skins to remain in this simple pink applesauce recipe.
Author: Martha Stewart
Sweet-and-spicy basil is the main ingredient in pesto. For an appetizer, spread pesto over toasted or grilled slices of baguette.
Author: Martha Stewart
You can serve this mint pesto alongside or on top of chicken or poached or grilled fish, such as cod, bass, or halibut; as a condiment in cold-cut sandwiches; or with roasted or grilled lamb or beef.
Author: Martha Stewart
Sweet corn in a cream cheese sauce with chives is sure to be a hit with the kids.
Author: Martha Stewart
Smother fries with chili for a kid-approved meal. In our version, the potatoes are baked, and the chili is vegetarian.
Author: Martha Stewart
This recipe for a classic mashed potato side dish includes the tang of cream cheese.
Author: Martha Stewart
Oven-drying, a slow, gentle cooking process that evaporates the water in vegetables or fruits, works particularly well with tomatoes. Use this recipe when making our Oven-Dried BLT.
Author: Martha Stewart
Use these nuts to decorate a chocolate or caramel tart.
Author: Martha Stewart
Use this fragrant, aromatic spice mix in Martha's Date-Glazed Lamb Chops.
Author: Martha Stewart
Tangy olives balance sweet onions and peppers in this salsa. Its tartness is a good alternative to a squeeze of lemon juice on different sorts of white fish, such as tilapia.
Author: Martha Stewart
These root vegetables come out of the oven tender and sweet.
Author: Martha Stewart
Vegetarians and meat-eaters alike will appreciate the appeal of this hearty knife-and-fork dish.
Author: Martha Stewart
Celeriac, an ugly duckling, makes a beautiful mash, right, with blue cheese and apple.
Author: Martha Stewart
This twist on a standard green bean casserole is elevated to creamy, delicious heights, thanks to thick low-fat Greek yogurt.
Author: Martha Stewart
Arugula adds a peppery tang to the mild, nutty taste of fontina in this easy-to-make pizza.
Author: Martha Stewart
Tempering -- a technique that stabilizes chocolate -- creates a glossy sheen and a crisp snap in the finished confections. For tempering tips, see How to Temper Chocolate.You can also faux-temper the chocolate,...
Author: Martha Stewart
Basil, cilantro, mint, and peanuts give this tofu stir-fry a fresh, Thai-inspired flavor. Serve with rice noodles or jasmine rice.
Author: Martha Stewart
This creamy cheese sauce gets its signature nutty flavor from Gruyere, a Swiss cheese that melts beautifully. Use it to make our savory Chicken Crepes.
Author: Martha Stewart
Use this ginger simple syrup to make our Cucumber-Ginger Fizzes.
Author: Martha Stewart
This spicy, tangy side dish is great alongside Asian chicken and chili soup.
Author: Martha Stewart
This simple preparation showcases the gorgeous colors of rainbow carrots and should tempt even the pickiest of palates to eat their vegetables.
Author: Martha Stewart
A hint of horseradish makes this savory applesauce a delicious condiment for pork dishes.
Author: Martha Stewart
This butter is delicious spread on a warm Buttermilk Biscuit.
Author: Martha Stewart
The potatoes give this garlicky rouille condiment some added heft.
Author: Martha Stewart
Keep a close eye on these latkes while they are frying; the sugar in the sweet potatoes causes them to brown quickly.
Author: Martha Stewart
This bright and peppery relish is a perfect counterpart to fried entrées like this crispy Chicken Schnitzel with Dill and Sesame.
Author: Greg Lofts
Even after they're grilled, the vegetables keep their clean, bright flavors. Arrange them in sections on several platters rather than mixing them together to create a geometric look. This vegetarian-friendly...
Author: Martha Stewart
This ragout is meant to be a side dish, but it can be served with a green salad for a light lunch.
Author: Martha Stewart
These herbed green beans are the perfect complement to grilled salmon or chicken.
Author: Martha Stewart
Select small mushroom varieties that will fit into the small phyllo cups, such as yellow oyster, yellow foot, and cultivated enoki.
Author: Martha Stewart
Roasted sweet potatoes are flavored with thyme, garlic and red pepper.
Author: Martha Stewart
This is an example of a short braise, where the cooking liquid is not reduced to make a sauce. Many recipes call for broccoli rabe to be blanched and then sauteed to remove some of its bitterness, but...
Author: Martha Stewart
These white beans are baked in ale for ultimate flavor. A pale white ale, such as Blue Moon or Hoegaarden, works best for this recipe.
Author: Martha Stewart
Preheat the roasting pan to give the vegetables a crisp, golden crust.
Author: Martha Stewart
Palmiers (also called palm leaves or pigs' ears) have a shell of caramelized sugar. Once they are in the oven, watch them closely or they may go from a perfect dark golden brown to burnt in seconds.
Author: Martha Stewart
This sauce uses yogurt in place of some of the mayo to lower the calories without sacrificing taste.
Author: Martha Stewart
Bring this "faux-tato" salad toyour next cookout. It'll raise the bar for how good a vegetable salad can be-even without the carbs! Steamed cauliflower tossed with celery, onion, and a mustard vinaigrette...
Author: Lauryn Tyrell
An easy, tasty take on the popular Turkish turnover and a most delicious savory breakfast or snack. We swap store-bought puff pastry for the usual phyllo. Assemble and freeze the bourekas ahead of time,...
Author: Martha Stewart
Use this recipe when making our Beef Bourguignon.
Author: Martha Stewart
With the wave of a whisk and a handful of basic ingredients, make this economical baking mix that gives rise to cookies and other sweets. Use it to make our Chewy Oatmeal Blondies, Silver Dollar Pancake...
Author: Martha Stewart
With their thin, fragrant skins and low acidity, Meyer lemons are worth the splurge. This relish uses the whole fruit, which gets mellowed out by sauteed sweet fennel and onion. Serve alongside our Juniper-and-Gin...
Author: Martha Stewart
This is a tasty and hearty meatless curried stew to have for dinner tonight.
Author: Martha Stewart