This butter is delicious spread on a warm Buttermilk Biscuit.
Author: Martha Stewart
The dressing can be stored in the refrigerator for a day or two, tightly covered; whisk it until smooth before serving. Mint would be a nice alternative to basil.
Author: Martha Stewart
Rich in folic acid and vitamin C, beets are a colorful, nutritious addition to the dinner table.
Author: Martha Stewart
Red cabbage owes its sweet-tart taste to brown sugar and vinegar.
Author: Martha Stewart
Chris Fischer uses Romanesco cauliflower, which has green florets, for this recipe. If you can't find it at your farmers' market, substitute regular cauliflower.
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
Chef Scott Frantangelo roasts tomatoes to intensify their flavor -- it's a good way to use them out of season.
Author: Martha Stewart
These root vegetables come out of the oven tender and sweet.
Author: Martha Stewart
This sauce, from reader Laura Metrick of Dania Beach, Florida, also works well as a sandwich spread or a base for tomato bruschetta.
Author: Martha Stewart
Chives in oil enhance the flavors of both poultry and fish.
Author: Martha Stewart
Chopped eggplant and mushrooms give a rich flavor and meaty texture to this Mediterranean-style vegetable dish. Serve it with some steamed or boiled rice for a well-balanced meal.
Author: Martha Stewart
A great foil for the richer dishes of the Thanksgiving table, these brightly flavored beans can be served warm or cold as a salad. With minty yogurt sauce on the side for dipping, they make a delicious,...
Author: Martha Stewart
Adding the eggs after the water is at a boil is our key to keeping the yolks slightly soft in the center for perfect eggs, everytime.
Author: Martha Stewart
Our yogurt-and-sour-cream dip is a tangy complement to our Curried Chicken Turnovers.
Author: Martha Stewart
Much like chimichurri with a kick, pebre goes with grilled meat, poultry, seafood, and vegetables.
Author: Martha Stewart
This marinade works well with gamy meats, such as Cornish hens, duck, quail, and venison.
Author: Martha Stewart
Preheat the roasting pan to give the vegetables a crisp, golden crust.
Author: Martha Stewart
Raw vegetables lend unexpected texture to the antipasti table and hold up well in salads. In this colorful assemblage, orange-coriander vinaigrette plays off the sweetness of red, golden, and Chioggia...
Author: Martha Stewart
When you spot a good deal on plum tomatoes, buy a bunch. Roasting preserves them for later use and maximizes their sweetness. Use roasted tomatoes in Roasted-Tomato Pasta with Basil, Beef and Tomato Stew,...
Author: Martha Stewart
This roast owes its crackly, burnished skin to a glaze of pomegranate molasses, which also infuses the gravy it's served with. Serve this with our Pistachio-Pomegranate Pilaf.
Author: Martha Stewart
Simple Syrup is a staple for a reason. It's ready in minutes, lasts for months, and dissolves quickly in iced tea and other cold drinks.
Author: Martha Stewart
To create these tortilla cups, simply bake corn tortillas on small ovenproof bowls. Fill them with our Turkey Chili or the chili of your choice.
Author: Martha Stewart
This créme fraiche and lemon vinaigrette will add a creamy richness to salads and also doubles as a quick and easy dipping sauce.
Author: Martha Stewart
This aioli recipe adds garlicky flavor to chef Dan Kluger's Peekytoe Crab Toast.
Author: Martha Stewart
This vegetable and sausage stew is the ideal hearty meal for when temperatures cool.
Author: Martha Stewart
This recipe is a flavorful and decadent variation on classic mashed potatoes.
Author: Martha Stewart
Tender roasted kohlrabi makes a great foil for crunchy butter-toasted hazelnuts in this easy side dish. It's the ideal mix of sweet and savory, thanks to the addition of fresh thyme, apple-cider vinegar,...
Author: Martha Stewart
You'd never guess from the floral flavor of rose-colored quince jelly that raw quince is quite tart. The jelly is finished with star anise for a hint of licorice, a classic pairing. Serve this with our...
Author: Martha Stewart
This simple 3-ingredient side dish goes well with steak, grilled chicken, or pork loin or chops.
Author: Martha Stewart
Tart and sweet, this jam gets a bit of extra texture from bits of freshly grated orange zest. The only other ingredients you need are fresh raspberries, sugar, and freshly squeezed lemon juice.
Author: Martha Stewart
This recipe for a classic mashed potato side dish includes the tang of cream cheese.
Author: Martha Stewart
Silky pureed sweet potatoes get fruity notes from applesauce and hints of heat from freshly grated ginger. A topping of caramelized diced apples makes a beautiful presentation, but also works wonderfully...
Author: Martha Stewart
The tartness of the red wine vinegar helps to offset the pear and dried cherry sweetness of this chutney.
Author: Martha Stewart
Use these colorful carrot strips to decorate our Carrot-Ginger Layer Cake. Martha made this recipe on "Martha Bakes" episode 712.
Author: Martha Stewart
Sharply flavored and nutritionally rich mustard greens are best served sauteed.
Author: Martha Stewart
Quickly steamed asparagus keeps its bright green color and crisp-tender texture, making it a good match for cucumber.
Author: Martha Stewart
Poached and fresh cherries are layered with lemon curd to fill our Lemon and Cherry Trifle.
Author: Martha Stewart
Roasted garlic's buttery texture and sweet flavor are intensified when it is tucked inside and underneath the skin of Cornish game hens in this variation on chicken with forty cloves of garlic.
Author: Martha Stewart
This thin sauce has a strong cayenne taste and can be used to add flavor to sauces and foods such as pizza, chicken wings, and sandwiches.
Author: Martha Stewart
Creamy mozzarella meets piquant green olives and rich artichoke hearts in this gorgeous vegetarian antipasto. Serve with bread-and maybe with glasses of aperitivi on the patio, you'll feel like you're...
Author: Martha Stewart
When cooking in parchment, choose vegetables with similar cooking times so they'll be ready all at once. Feel free to add fresh herbs or lemon, orange, or lime zest for added flavor.
Author: Martha Stewart
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
Say hello to your new favorite healthy snack. Baked low and slow, these citrus crisps taste like sunshine.
Author: Martha Stewart
This sweet and spicy side dish is sure to be a crowd-pleaser on Thanksgiving.
Author: Martha Stewart
Baby carrots are glazed in a white-wine-and-butter sauce and served with spring onions in this delicious side.
Author: Martha Stewart