Weeknight comfort foods like this one-pan quick chili are a great entryway into eating a more plant-based diet. Switching from a pot to a skillet slashed the cooking time in half for this recipe, and the...
Author: Shira Bocar
This buttery potato side dish packs a zesty punch, thanks to fresh lemon and capers. To keep mashed potatoes warm for up to two hours, place them in a heatproof bowl over a pot filled with three inches...
Author: Martha Stewart
These tiny cabbage cousins are an essential side dish to a true Thanksgiving feast.
Author: Martha Stewart
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches: Carve an X in the bottom of each and plunge them into boiling water...
Author: Martha Stewart
Use this recipe when making our Beef Bourguignon.
Author: Martha Stewart
Sidle up to the table, split open a spud, and fill it with one of our four flavor combinations. Each topping combination is enough for four potatoes. If you've got a crowd to feed, bake more potatoes,...
Author: Martha Stewart
These portobellos are stuffed with garlic-and-Parmesan-infused mashed potatoes, making a hearty vegetarian dish.
Author: Martha Stewart
This creamed Swiss chard includes onion, garlic, and nutmeg for a flavorful side dish.
Author: Martha Stewart
These dressed-up almonds are quick, easy, and a nice change of pace from the usual mixed nuts.
Author: Martha Stewart
Using the pan drippings from our Rolled Rib-Eye Roast imparts a rich flavor to these potatoes: First, remove the fat from the pan, leaving the browned bits; then proceed with step 2 (enter duck fat!)....
Author: Martha Stewart
These tender green beans tossed with hazelnuts bring texture and color to the Thanksgiving table.
Author: Martha Stewart
This dressing is perfect for Thai Beef Salad with Fresh Herbs.
Author: Martha Stewart
We made our own flavored gelatin by dissolving unflavored gelatin in fruit juice.
Author: Martha Stewart
Dollop this verdant sauce atop our Dyed Deviled Eggs or Ramp Farinata, or use it to flavor our Roasted Leg of Lamb with Asparagus and Herbs.
Author: Martha Stewart
Grilling plum tomatoes gives them a smoky flavor -- ideal for use in many recipes, including our Grilled Tomato Linguine.
Author: Martha Stewart
These are delicious eaten on their own, or used to make our Roasted Free-Range Turkey with Pear and Chestnut Stuffing.
Author: Martha Stewart
In candy-making, the goal is usually to prevent caramel from crystallizing. For this recipe, that's exactly what you want to do to in order to create the grainy, sandy-sugary coating beneath the chocolate....
Author: Martha Stewart
Serve this mango chutney with Chicken and Pork Seekh Kebabs or with grilled fish. Apricots or peaches also work well in this recipe.
Author: Martha Stewart
Rosemary, shallots and garlic add bold flavors to this lentil side dish.
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
When the sourness of the cranberries could use a little kick, turn to fiery jalapenos.
Author: Martha Stewart
Either roasted chicken or pork is a fine partner for this tangy-sweet side.
Author: Martha Stewart
Serve these feta-and-vegetable boats with our Greek-style dinner of Roasted Lamb with Garlic and Oregano and White Bean Salad.
Author: Martha Stewart
Aioli is an emulsified sauce, meaning that liquids that don't usually combine -- such as oil and water or, in this case, oil, lemon juice, and vinegar -- are blended together.
Author: Martha Stewart
You can make these extra-creamy mashed potatoes up to 1 day ahead. Reheat at 350 degrees in a foil-covered baking dish for 10 to 20 minutes.
Author: Martha Stewart
Fresh fennel, which has a strong anise flavor and crunchy texture when raw, becomes mellow and meltingly soft when braised.
Author: Martha Stewart
The name of this caramel-like confection, from Argentina and Uruguay, loosely translates to "milk candy." In a traditional process, sugar and milk are cooked over low heat for hours, until the mixture...
Author: Martha Stewart
This relish goes well with grilled or roasted pork and steak, or cheese.
Author: Martha Stewart
Raw, fennel is cool and crunchy. Cooked, fennel turns mellow and the flesh softens; it is perfect as a side dish for fish or chicken.
Author: Martha Stewart
Use this vinaigrette to dress mixed greens, sliced avocado, or our Easter Salad.
Author: Martha Stewart
Steamed spinach, cooked in mere minutes, is tossed with heart-healthy olive oil in this easy side dish.
Author: Martha Stewart
This skillet breakfast hash with potatoes and chorizo is delicious cooked over the fire on your camping trip-the only ingredient that needs chilling is the eggs. It's equally good made on a lazy weekend...
Author: Greg Lofts
By not boiling the vegetables, you retain all the flavor and nutrients that would have otherwise gone down the drain.
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
This puree can be used as a filling for Stuffed Sweet Dumpling Squash, but is delicious served on its own.
Author: Martha Stewart
This spinach dish is rich in heart-protective folate; the nuts help lower "bad" cholesterol.
Author: Martha Stewart
This cream is an ingredient in our Winter Herb and Ricotta Cannelloni.
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
Thick asparagus spears arranged in an egg shape are topped with paper-thin cutout carrot bunnies.
Author: Martha Stewart
This delicate syrup is delicious with vodka in our Spiked Elderflower Lemonade but would also pair well with gin. Recipe courtesy of Erin French, chef and owner of Lost Kitchen in Freedom, ME.
Author: Martha Stewart
Homemade salad dressing is a great way to make a salad feel more special. This shallot vinaigrette elevates the simplest of greens with bursts of tangy flavor.
Author: Martha Stewart
When braised, okra takes on a smooth texture. In this comforting version that captures the deliciousness of late summer ingredients it's cooked alongside fresh tomatoes and roasted garlic. Serve on its...
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
Celery root (also called celeriac) adds a mild earthy flavor to this creamy side dish. Thin the puree with some warm milk or low-sodium broth for a silky, satisfying soup.
Author: Martha Stewart
Use this easy, chunky tomato sauce recipe when making our Basic Pizza.
Author: Martha Stewart
We love the combination of citrusy hibiscus, spicy fresh ginger, and aromatic cloves in this DIY cocktail syrup. It makes an excellent holiday gift, but be sure to save a bottle for yourself to make our...
Author: Martha Stewart
Fennel becomes sweet and caramelized in this simple holiday side dish.
Author: Martha Stewart
Rosemary and white beans are always a winning combination, and adding cremini mushrooms and tomatoes makes the pairing even more delicious. The beans break down as they cook, giving this stew a wonderfully...
Author: Martha Stewart