Hearty potato pierogi are made creamy with the natural buttery flavor of Yukon golds and a drizzle of nutty brown butter. For a step-by-step guide, see our How-To.
Author: Martha Stewart
Offer this subtly-flavored mayonnaise as an accompaniment to our Fruits de Mer Platter.
Author: Martha Stewart
This healthy side dish gets tons of flavor from ginger, shallot, vinegar, and brown sugar.
Author: Martha Stewart
Use this easy homemade sauce when making our Smoked Pulled-Pork Sandwiches.
Author: Martha Stewart
Whether you're hiking in the hills or to the office, this mix makes a delicious andconvenient seasonal snack. Bursting with contrasting textures and flavors--salty pumpkin seeds, spicy ginger, crunchy...
Author: Martha Stewart
This classic tomato sauce suits any pasta, including our Pappardelle with Lobster, Spicy Tomato Sauce, and Mint.
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
Trade in traditional pasta for the ultimate gluten-free alternative. Cut into thin strips and briefly cooked, zucchini takes on an al dente texture that mimics pasta's.
Author: Martha Stewart
Sprigs of herbs tucked inside the husk lend theirfresh flavor to the corn.
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
The heat of red chile is offset by creamy coconut milk for a perfect balance of spicy and sweet. Try it over a shrimp-studded salad.
Author: Martha Stewart
The caramelized onions in this creamy potato gratin draw out the sweet warmth of the pinch of saffron that makes this dish golden. A topping of shredded Gruyère cheese adds to the decadence.
Author: Shira Bocar
Use this to make our Gingerbread Town-Square Cake. If you plan to serve the cake to children, omit the brandy and the Cointreau from the syrup.
Author: Martha Stewart
A quick and easy side dish when entertaining a crowd for an outdoor lunch or dinner, grilled corn gets a flavor boost from salt mixed with cilantro, an herb with a zesty, slightly spicy flavor.
Author: Martha Stewart
Even after they're grilled, the vegetables keep their clean, bright flavors. Arrange them in sections on several platters rather than mixing them together to create a geometric look. This vegetarian-friendly...
Author: Martha Stewart
Quick and easy to make, this bright-orange relish is a perfect accompaniment to pan-seared salmon, but it's also great on grilled chicken cutlets or tossed into a salad with cooked grains and feta.
Author: Riley Wofford
This relish goes well with grilled or roasted chicken, pork, turkey, or duck.
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
Make these delicious sesame-kale crisps for a nutritious snack.
Author: Martha Stewart
This vinaigrette recipe from Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Greek Salad.
Author: Martha Stewart
This vinaigrette is perfect on our Red Lettuce, Asian Pear, and Mint Salad.
Author: Martha Stewart
No mayo or sour cream here! This egg- and dairy-free version of the beloved herb-packed dip relies on avocado for its velvety texture. Serve with our party-ready Shrimp and Crudite Platter.
Author: Martha Stewart
Serve with our Spice-Rubbed Lamb Chops.
Author: Martha Stewart
Author: Martha Stewart
This vegetarian stew is just as satisfying as one made with beef.
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
Baby eggplants are generally less bitter and more tender than their grown-up counterparts.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
This Irish mash of potatoes and apples makes a nice side dish for Uncorned Beef and Cabbage.
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
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
This seafood condiment is a must-have, especially when there are raw oysters to be had in our Fruits de Mer Platter.
Author: Martha Stewart
Brine the lemons at least a month before using. Store-bought preserved lemons are a fine substitute and are available online or at specialty-food stores.
Author: Martha Stewart
You can make this port-spiked compote up to a week in advance. Serve it with our Baked Brie.
Author: Martha Stewart
The wait's over! Seasonal green veggies glisten now in bins at farmstands and supermarkets, so stake your claim. Sides with snap peas, green beans, spinach, and zukes are rich in vitamins, nutrients, and-most...
Author: Martha Stewart
Save baby spinach for salads -- for this recipe, a heartier variety is best. Look for leaves that are thick and curly, which will retain more texture and flavor when sauteed.
Author: Martha Stewart
Use this North-African spice mix to season Sweet Dumpling Squash with Moroccan Vegetable Stew.
Author: Martha Stewart
Baby carrots get a flavor boost from ginger and jalapeno.
Author: Martha Stewart
Transport yourself to the tropics when you add this flavored rum to pina coladas, daiquiris, or even ginger ale. Use the rum-soaked pineapple as a drink garnish or to top boozy desserts.
Author: Martha Stewart
A potato rosti, started on the stove and finished in the oven, stands in for more involved fried latkes. In this recipe, celery root imparts a bright flavor, while serving wedges with sour cream makes...
Author: Martha Stewart
Just because you're in the middle of the woods doesn't mean that your food needs to lack flavor. These potatoes are grilled to tender perfection with herbs and garlic in an aluminum foil pouch.
Author: Martha Stewart
The apples add sweetness to this dish, and roasting intensifies the flavor, without adding any fat.
Author: Martha Stewart
Roasting the garlic head first reduces the garlicky taste in the mashed potatoes.
Author: Martha Stewart