Use this sesame vinaigrette recipe to top off your favorite salad.
Author: Martha Stewart
Use these as toppers for our Candied-Hazelnut Cupcakes.
Author: Martha Stewart
These nuts get an extra kick from a sprinkle of ancho chili powder.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Warm, spicy notes of clove and nutmeg mingle with a pecan crunch in these tender cookies.
Author: Martha Stewart
Shake up your milk routine with a homemade dairy-free alternative. Almond milk is great with breakfast cereal, oatmeal, smoothies, and more.
Author: Martha Stewart
Cashew curry, a popular Indian dish, is the inspiration for this snack. The sweet coconut flakes subdue the heat of the spice.
Author: Martha Stewart
This delicious and healthy flax seed bread recipe is courtesy of natural beauty expert Susan Ciminelli.
Author: Martha Stewart
This recipe for sauteed artichokes is courtesy of chef Eric Ripert and is used to make his Arugula and Baby Artichoke Salad.
Author: Martha Stewart
Author: Martha Stewart
Alfred Portale makes this walnut vinaigrette to dress his pear salad at Gotham Bar and Grill in New York City.
Author: Martha Stewart
Author: Martha Stewart
This recipe for mint pesto is courtesy of Ron Suhanosky and should be used in his delicious Goat Cheese Torta recipe.
Author: Martha Stewart
This spicy pepitas recipe makes wonderful use of the seeds from your jack-o'-lantern.
Author: Martha Stewart
Lemon and red pepper give this healthy broccoli and almond dish its delicious flavor.
Author: Martha Stewart
Sweet and spicy, ginger-infused pecans are an enticing accompaniment to a drink before dinner and an excellent gift as well. Toasting releases their essential oils, bringing out the fullest flavor.
Author: Martha Stewart
Author: Martha Stewart
This recipe for gianduja cream is courtesy of Michael Laiskonis.
Author: Martha Stewart
The snack mix can be made one week ahead and stored at room temperature.
Author: Martha Stewart
Author: Martha Stewart
Use this green sauce recipe with Chicken Enchiladas Salsa Verde. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Use these seeds to garnish chef Michael Anthony's Butternut Squash Custard.
Author: Martha Stewart
This recipe was adapted from Dr. Andrew Weil's book, "The Healthy Kitchen" (Knopf; 2005).
Author: Martha Stewart
This puree is used as a garnish for chef Michael Anthony's Celery Root Soup with Brussels Sprouts and Chestnuts.Photo credit: Ellen Silverman
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Feel free to substitute black raisins for the golden raisins in this delicious no-cook dessert.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Author: Martha Stewart
Make this sauce for Shrimp Summer Rolls.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Caramelizing lemons before squeezing them over grilled radicchio brings out their juice and sweetens the flavor slightly. This recipe comes from chef Bill Taibe. Also try:Grilled Beets with Fresh Goat...
Author: Martha Stewart
Use this almond cream recipe to make our Pain aux Raisins.
Author: Martha Stewart
These sweet-and-salty morsels are the perfect garnish for Brownie Sundae Ice Cream Cake.
Author: Martha Stewart
These walnuts add some kick to Cristeta Comerford's Winter Green Salad with Honey-Apple Cider Vinaigrette.
Author: Martha Stewart
Author: Martha Stewart
This recipe for gianduja cream is courtesy of Michael Laiskonis.
Author: Martha Stewart
This delicious and healthy flax seed bread recipe is courtesy of natural beauty expert Susan Ciminelli.
Author: Martha Stewart
Roasted chestnuts are available on nearly every NYC street corner in the winter. This recipe, by Martha's friend Lily Mei, calls for salt to concentrate the flavor and a wok for the actual roasting.
Author: Martha Stewart