Skin the high-fat snacks at your next party. Instead make these healthy homemade chips.
Author: Martha Stewart
These chops owe their flavor to plenty of fresh herbs, garlic, and lime juice.
Author: Martha Stewart
Pair this fruity, sweet-tart compote with the rich short ribs. It is also great with roast pork and chicken.
Author: Martha Stewart
Large portobello mushrooms take the place of meat in the hearty vegetarian dish.
Author: Martha Stewart
Using a ricer yields mashed potatoes with an especially light, fluffy texture. Garlic and chives give them a resonant flavor.
Author: Martha Stewart
Broccolini looks like baby broccoli, but it's actually a natural hybrid of broccoli and Chinese kale. (If you can't find it, broccoli rabe can be used in its place.) The tender stalks are blanched first...
Author: Martha Stewart
Warm up a cold winter night with a pot these flavorful beans and vegetables.
Author: Martha Stewart
Keep this rich condiment in the refrigerator for nights when you need to elevate simply roasted chicken, steak, or fish.
Author: Martha Stewart
This salad dressing is a delicious, non-fat alternative to mayonnaise-based dressings. Serve it with vegetable crudites, or with hearty greens like endive and radicchio.
Author: Martha Stewart
The caramel apple takes a sophisticated turn in this dessert. Baked with butter, sugar, ginger, and cinnamon, the fruit goes soft and spicy before you finish it with a rich caramel sauce that's mostly...
Author: Martha Stewart
This salad dressing is also delicious as a topping for baked potatoes.
Author: Martha Stewart
Simmering horseradish in cream tempers its pungency; that's the first step in making this distinctive version of mashed potatoes, which nicely complements a sumptuous main course.
Author: Martha Stewart
Eggplant can be roasted whole or in slices, like zucchini; toss slices on a baking sheet with olive oil, salt, and pepper before roasting. The flesh can be used in recipes such as baba ghanoush and eggplant...
Author: Martha Stewart
Tony Esnault uses Holland bell peppers because their thick flesh holds up well when roasting. Use leftover piperade over grilled meat or fish, or as a filling for sandwiches.
Author: Martha Stewart
Brighten up a cold-weather dinner with a dish of these sweet and mellow green beans.
Author: Martha Stewart
Tart green tomatillos, which are relatives of tomatoes, cut the sweetness of pineapple in this lively salsa spiked with serrano chiles.
Author: Martha Stewart
Parmesan seems to make everything taste better. For the best flavor, buy a chunk of the good stuff and grate it yourself just before using.
Author: Martha Stewart
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Bread-and-butters are tart, sweet, and slightly addictive-making for a great side to any burger or sandwich.
Author: Martha Stewart
Try something new and tasty with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
Make this lemon simple syrup for Martha's Meyer Lemon Anniversary Cake.
Author: Martha Stewart
Balsamic gets a brief blitz in the blender with rosemary, mustard, and garlic in this quick-to-make dressing that doubles as a marinade.
Author: Martha Stewart
A healthy, one-skillet vegetable side. Make it vegan by using vegetable broth.
Author: Martha Stewart
Treat these parsnips like oven fries and top with a drizzle of honey.
Author: Martha Stewart
Knockwurst can be boiled or steamed but is at its best when lightly grilled and served with good pretzels, yellow or Dijon mustard, and a pale ale; a "hobo pack" of cremini mushrooms and garlic, also cooked...
Author: Martha Stewart
Celery root refines homey mashed potatoes in this tasty side dish.
Author: Martha Stewart
This lemony side dish gives carrots a little more sweetness with honey and a little zing from cayenne.
Author: Martha Stewart
While still warm, these potatoes are tossed with a tangy mustard and vinegar mixture; this way, they soak up the flavors as they cool.
Author: Martha Stewart
You can make this tart ruby-red relish up to three days ahead of the feast.
Author: Martha Stewart
A mix of three no-cook ingredients, this simple dipping sauce for our Fondue Bourguignonne can be made in advance.
Author: Martha Stewart
Preserve part of the summer season: Gather as many just-picked tomatoes as you can find, cook up a big pot of sauce, and stow containers of it in your freezer. If you like your sauce sweet, or if your...
Author: Martha Stewart
This recipefor canned tomatoes provides an ideal way to enjoy the taste of peak-of-the-season tomatoes once summer is gone. The tomatoes are peeled, seeded, and fit into jars, which are then processed...
Author: Martha Stewart
Olive slivers add a tangy note to steamed broccoli florets.
Author: Martha Stewart
Try this side with pork chops or steak and sliced tomatoes.
Author: Martha Stewart
You'll have more than enough mint butter for the tender asparagus. Try melting a bit over lamb chops or fresh peas -- classic partners for the herb.
Author: Martha Stewart
Historically, Indian chutneys were cooked in the sun. This apricot version, heated on the stove, has bright flavors in common with its predecessors.
Author: Martha Stewart
Parsnips and carrots make a good companion to a main dish of pork chops.
Author: Martha Stewart
A sprinkling of herbs or spices will make your favorite vegetables even more delicious.
Author: Martha Stewart
Orange, lime, and lemon come together seamlessly in this triple-citrus vinaigrette that makes for the perfect salad topper.
Author: Martha Stewart
Trying to work meatless meals into your routine? A pot of hearty, healthy beans makes a satisfying dish -- and leftovers for tomorrow. Use them in Black-Bean Burgers with Pickled Onions or Cheesy Tortillas...
Author: Martha Stewart
These flavorful tomatoes are great to have in your back pocket on a busy weeknight. They take any pizza or pasta to new heights.
Author: Martha Stewart
Much like sour cream and onion potato chips, creamy goat cheese and scallions make these potatoes just as irresistible.
Author: Martha Stewart
A stash of this flavorful Spanish sauce means you're always one step ahead. The only thing easier than making it is finding ways to use it. Try it in Shrimp and Mussels with Sofrito or Chicken with Sofrito....
Author: Martha Stewart
Serve these sweet root veggies over our Mashed Potatoes with Caramelized Roasted Parsnips.
Author: Martha Stewart
Confit is a popular French preserving process that involves slow-cooking salt-cured meat in its own fat, then allowing it to sit in the fat for up to a few weeks while the flavor deepens. This recipe is...
Author: Martha Stewart