This fruit spread comes together quickly, unlike many jams and jellies.
Author: Martha Stewart
Sweet corn in a cream cheese sauce with chives is sure to be a hit with the kids.
Author: Martha Stewart
You can use store-bought mayo, but you may want to consider making your own.
Author: Martha Stewart
Use this chile oil when making Garlic-Chile Shrimp Skewers with Peanut Noodles and Broccoli.
Author: Martha Stewart
These easy smashed red potatoes make weeknight meals a little more special.
Author: Martha Stewart
Pair this Latin take on pepper and onions with steak, or fill out the saute with wedges of potatoes, such as red bliss, or a cup of corn kernels.
Author: Martha Stewart
Follow this technique using dark or milk chocolate to create thin, flexible sheets of chocolate perfect for wrapping around the edges of a cake or creating other decorative details. Jacques Torres prepared...
Author: Martha Stewart
Parsnips give this rustic mash a nutty sweetness. Warm olive oil and thyme add more flavor (and dispense with the need for butter).
Author: Martha Stewart
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
Use these nuts to decorate a chocolate or caramel tart.
Author: Martha Stewart
Classic mashed potatoes get a sweet parsnip topping for a twist on a traditional side dish.
Author: Martha Stewart
Ketchup made at home bursts with flavor. This version, spiked with hot chile and citrus, elevates familiar french fries to new heights.
Author: Martha Stewart
A perfectly ripe melon is aromatic and yields to firm pressure at the stem end. Ruby port adds color and flavor.
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
This spicy pairing of dried chile peppers and fresh rosemary with Cerignola olives makes a lovely gift.
Author: Martha Stewart
Take familiar techniques, like roasting, and apply them in new ways for this delicious side.
Author: Martha Stewart
Food stylist and editor Frances Boswell's recipe for this Spanish roasted red pepper and almond sauce calls for two different kinds of paprika -- sweet smoked and hot. Serve alongside Shrimp and Clams...
Author: Martha Stewart
They may be tiny, but seeds pack a powerful nutritional punch.
Author: Martha Stewart
This Indian-style rub is a good choice for lamb, or try it on chicken and shrimp.
Author: Martha Stewart
This is a good use for end-of-season green tomatoes, and this chutney just might go well on a hamburger.
Author: Martha Stewart
Author: Martha Stewart
The vibrant spices in this vegetarian dish give it a great depth of flavor. If you like, serve the curry with a dollop of plain yogurt.
Author: Martha Stewart
Though our recipe calls for this corn to be baked in the oven, it would also be good cooked on the grill.
Author: Martha Stewart
Serve with our Spice-Rubbed Lamb Chops.
Author: Martha Stewart
A tropical chutney of mango, pineapple, and fiery pepper is the perfect complement to roasted red snapper.
Author: Martha Stewart
Spread this relish on toasts topped with goat cheese, stir into yogurt or cottage cheese, or spoon over roast chicken or pork.
Author: Martha Stewart
Many holiday recipes call for dried fruits that have been steeped in alcohol. Make a batch in advance to have on hand, adapting the fruits and liquors to your taste.
Author: Martha Stewart
Sprigs of herbs tucked inside the husk lend theirfresh flavor to the corn.
Author: Martha Stewart
This salsa and its pureed counterpart, coulis, add a piquantflavor and varied textures togrilled fish.
Author: Martha Stewart
Roasting the garlic head first reduces the garlicky taste in the mashed potatoes.
Author: Martha Stewart
Serve these easy lemony potatoes with our Roasted Salmon with Herbed Yogurt.
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
Why buy a can when it's so easy to use fresh cranberries?
Author: Martha Stewart
Mustard made with dried fruit is always a crowd-pleaser. For something more interesting than the standard varieties, we used figs and apricots.
Author: Martha Stewart
Adding spices at the end of this recipe helps them retain their flavor; they won't be absorbed into the sauce while cooking.
Author: Martha Stewart
Give your party festive flavor with these hors d'oeuvres. Each mini, pumpkin-shaped bite, made with store-bought puff pastry, is filled with grated Gruyère and Parmesan cheeses and Dijon mustard.
Author: Martha Stewart
These eggplant are particularly delicious bathed in this garlic-shallot dressing with olives and raisins.
Author: Martha Stewart
This vegetarian chili is light yet hearty. Perfect for a weeknight dinner, it comes together in minutes with ingredients you might have handy in your pantry.
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
The chutney gives these carrots a delicious sweet-hot flavor.
Author: Martha Stewart
This perennially popular side dish is often so laden with butter and hot cream that the flavor of the potato gets lost in the mashing. Our rendition derives its velvety texture from butter and skim milk,...
Author: Martha Stewart
This tangy aioli is the perfect complement to our Grilled Jumbo Shrimp and Linguica with Corn.
Author: Martha Stewart
Simple, affordable, and a complete protein-there's a reason why rice and legumes are a staple meal in so many different cultures. Here, tender white rice and quick-cooking lentils make a hearty and satisfying...
Author: Shira Bocar
If fresh cranberries are not available, frozen will work just as well in this filling for Fruit Crumb Bars.
Author: Martha Stewart
This recipe is a delicious dipping sauce for Caribbean Shrimp Kebabs.
Author: Martha Stewart
These potatoes, infused with vibrant lemon flavor, are a Greek-inspired side perfect for roasted lamb or seared fish.
Author: Martha Stewart