Dukkah is a Middle Eastern and Egyptian mixture of warm spices, crushed nuts, and seeds that's been around for centuries. Use it to coat fish, chicken, or meat before cooking, use it as a topping for crudités...
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
In late summer, a fine side is a salad with tomatoes from the garden and a few slices of onion.
Author: Martha Stewart
Lettuce is a fish-taco no-no. Shredded cabbage stands up better in the heat and adds a crisp, satisfying crunch.
Author: Martha Stewart
The brown sugar in this chile rub will caramelize slightly when cooked, giving foods a sweet, tasty glaze. Try it on whole chicken or turkey, pork (tenderloin or chops), and most cuts of beef.
Author: Martha Stewart
This flavorful honey makes a delicious sweetener for tea, breads, or hot cereal.
Author: Martha Stewart
Using agave nectar in the glaze helps balance the heat of the Chinese mustard. You can adjust the amount of mustard to make the flavor more or less fiery.
Author: Martha Stewart
The most colorful condiment around! This quick, two-ingredient accompaniment to gefilte fish can also be used with any dish that needs some zing.
Author: Martha Stewart
Use this classic recipe when making our Stuffed Eggplant Parmesan.
Author: Martha Stewart
These pears are a perfect ending to a harvest-themed dinner or buffet.
Author: Martha Stewart
Hard-cooked eggs aren't just for decorating. Here's another seasonal way to enjoy them: in asparagus mimosa, a classic dish named for the pretty yellow-and-white flower. Press a peeled hard-cooked egg...
Author: Martha Stewart
Put this pesto on potatoes, grilled beef, chicken or our Lamb Chops.
Author: Martha Stewart
Made with a mortar and pestle or whisked in a bowl, this mayonnaise is rich, garlicky, perfect. Try with: seafood, vegetables, a steak sandwich.
Author: Martha Stewart
This recipe is a wonderful way to showcase the flavor of fresh herbs.
Author: Martha Stewart
Fresh ginger, jalapeno, and red-pepper flakes give this bold tomato sauce just the right amount of heat. It's a key component of Martha's Beef Biryani.
Author: Martha Stewart
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 side pairs well with roast pork loin, lamb chops, or meatloaf.
Author: Martha Stewart
Whip up this easy pesto, and you have instant sauce for pasta, fish, chicken, or even pizza.
Author: Martha Stewart
This is brushed on rice noodles or grilled meats, or used as a topping for rice dishes. Try it with our Grilled Shrimp Paste on Sugarcane.
Author: Martha Stewart
Use whatever type of tomatoes you like: juicy heirlooms, meaty plums, or sweet yellows.
Author: Martha Stewart
Stir up this spicy spread, season with salt and pepper, and use on your favorite sandwich or burger.
Author: Martha Stewart
Cranberry sauce is a regular on Thanksgiving tables. This recipe offers a savory twist on the traditional turkey topper.
Author: Martha Stewart
Cauliflower that's cloaked in a mildly spicy curry packs a nutritious punch. The dish takes itsvibrant color from turmeric, an anti-inflammatoryand antioxidant.
Author: Martha Stewart
This tahini mayonnaise has a nutty flavor that pairs well with our recipe for Veggie Burgers.
Author: Martha Stewart
One taste and you'll see that this spicy-sweet sauce lives up to its name.
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
Tangy olives balance sweet onions and peppers in this salsa. Its tartness is a good alternative to a squeeze of lemon juice on different sorts of white fish, such as tilapia.
Author: Martha Stewart
Use this spice mix of oregano, thyme, and garlic to add depth of flavor to baked or fried sweet-potato fries.
Author: Martha Stewart
We used a combination of red, yellow, orange, and green tomatoes.
Author: Martha Stewart
Serve this relish with grilled meat or fish kebabs. Try replacing some of the lemon with lime or orange segments for a mixed citrus relish.
Author: Martha Stewart
This creamy sauce makes a great accompaniment to Potato Croquettes, as well as cold chicken, fish, or shellfish.
Author: Martha Stewart
Use this roasted cherry tomatoes recipe to top our Ricotta with Roasted Cherry Tomatoes on Crostini.
Author: Martha Stewart
Use this recipe to make Pea Stew With Pistachios and Lemon Confit.
Author: Martha Stewart
Use this side dish to accompany our Rolled Butterfield Leg of Lamb with Herbs and Preserved Lemons.
Author: Martha Stewart
Shingling these potatoes is as easy as thinly slicing each (just not all the way through) before roasting them. The result is a beautiful display. Put them in the oven 30 minutes before the beef goes in...
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
Baby artichokes require less trimming than regular ones, and cook a bit more quickly. Choose ones that are small and unblemished.
Author: Martha Stewart
Tahini adds a nutty richness to this sweet and creamy dip, suitable for snacking or a light, healthy dessert.
Author: Martha Stewart
A squeeze of lemon lends this dish a bright flavor.
Author: Martha Stewart
Use this syrup when making our Blueberry-Mint Lemonade.
Author: Martha Stewart
Serve this tangy dipping sauce with our Crisp Orange-Chicken Spring Rolls or Fresh Avocado and Smoked-Salmon Spring Rolls.
Author: Martha Stewart
A double hit of apple from cider and cider vinegar punches up this everyday vinaigrette. Run with the theme by using the dressing in a salad that incorporates slices of apple.
Author: Martha Stewart
This tangy aioli is the perfect complement to our Grilled Jumbo Shrimp and Linguica with Corn.
Author: Martha Stewart
Lightly steaming the ramps before sauteing will lessen their strong flavor.
Author: Martha Stewart
We put a summery, tropical spin on a classic ambrosia salad with ginger, coconut, pineapple and more exotic flavors.
Author: Martha Stewart