Braising sweet onions -- here in a bit of chicken stock flavored with thyme and rosemary -- only intensifies their flavor.
Author: Martha Stewart
This tangy Down-Home Barbecue Sauce is the key to making our Oven-Roasted Ribs with Barbecue Sauce. You'll use about two cups for brushing the ribs and for dipping, so save the rest for another use.
Author: Martha Stewart
Hyssop is an herb that helps to relieve congestion, coughs, and hoarseness.
Author: Martha Stewart
Chunky smashed potatoes are the perfect side dish for Sunday dinner.
Author: Martha Stewart
Making your own vinegar will yield crisp taste and layers of flavor.
Author: Martha Stewart
You can also use red grapes for this salsa -- just make sure they're seedless.
Author: Martha Stewart
This version of the traditional pate de coing (quince paste) was formed in a classic French mold, the results frost-encrusted with sugar.
Author: Martha Stewart
Use this recipe when making our Watermelon-Ginger Limeade and Sparkling Ginger-Plum Lemonade.
Author: Martha Stewart
'A pezzetti' means 'in pieces' in Italian. This recipe is courtesy of Maria D Ugo; like most Italian nonnas, she does not add lemon juice to the jars before sealing.
Author: Martha Stewart
Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
Author: Martha Stewart
By first steaming then lightly frying cauliflower, you get crisp, flavorful florets that benefit from an umami-packed sauce of garlic, white wine, mint, and anchovies.
Author: Martha Stewart
To make this flavorful salad, the poaching liquid reserved from Oven-Poached Figs is incorporated into a vinaigrette dressing.
Author: Martha Stewart
This spread, similar to pumpkin butter, is great to have in the fridge. Pair it with apples (as a nut-free substitute for peanut butter), or layer it on toast with Neufchatel cheese.
Author: Martha Stewart
This relish goes well with grilled or roasted pork, chicken, or duck.
Author: Martha Stewart
Serve this dipping sauce with our Coconut Almond Rice and grilled shrimp.
Author: Martha Stewart
Tangy and fresh, this dip pairs perfectly with raw veggies for a low calorie snack.
Author: Martha Stewart
Hang these popcorn balls on your Christmas tree this year for homemade ornaments. For the how-to, see Popcorn Christmas Decorations.
Author: Martha Stewart
Potatoes simmered in chicken stock are cooked in pan drippings until crisp and golden.
Author: Martha Stewart
Peppery arugula pesto is the perfect accompaniment to grilled Italian sausages. Save any extra pesto to use on other grilled meats or fish. It will last up to one week in the refrigerator.
Author: Martha Stewart
Heating the oil before adding the potatoes makes them crisp on the outside, soft on the inside.
Author: Martha Stewart
Hearty enough to serve solo, chorizo can also constitute part of a larger Spanish-style tapas. Manchego cheese, olives, and Marcona almonds-a traditional trio- complete the Spanish theme perfect for a...
Author: Martha Stewart
This flavorful no-cook sauce is perfect with our Pan-Fried Shell Steaks.
Author: Martha Stewart
Use these sweet blooms to decorate our Chocolate-Zucchini Sheet Cake with Cream-Cheese Frosting or any summer dessert you please. The flavor is reminiscent of candied pumpkin.
Author: Martha Stewart
French pistou sauce is like a nut-free version of Italian pesto. This Southern take comes from chef Sean Brock, and it's served with his Crispy Soft-Shell Crab.
Author: Martha Stewart
The smoothest of mashed potatoes are made with the help of a potato ricer and creme fraiche.
Author: Martha Stewart
Try this vinaigrette with different fresh herbs each time you make it.
Author: Martha Stewart
Harissa is a fiery-hot Moroccan condiment that is usually served with couscous.
Author: Martha Stewart
Serve these savory beans with our Poached Salmon with Beet Relish.
Author: Martha Stewart
Rather than bake sweet potatoes, chef Scott Fratangelo caramelizes them in a maple glaze, balancing the sweetness with cipollini onions.
Author: Martha Stewart
A trio of warming spices-cinnamon, nutmeg, and cloves-makes this easy applesauce taste like the most wonderful pie filling.
Author: Martha Stewart
This salty Brazilian porridge made with rice flour or farinha is served, hot or cold, as a side dish for meat, fish, and poultry, such as Moqueca.
Author: Martha Stewart
Chunky or smooth, lightened with milk, or made rich with cream and butter, it is hard to go wrong with this paradigm of comfort food.
Author: Martha Stewart
A dollop of this savory sauce tastes great atop our Cheese-Stuffed Burgers.
Author: Martha Stewart
Tomato gives this mix a thick texture and a marinara-esque undertone. Mix it into any veggie-packed salad for added flavor.
Author: Martha Stewart
Firmer and less watery than other types, paste tomatoes are perfect for canning, cooking, and making intensely flavored tomato paste, which enhances numerous dishes.
Author: Martha Stewart
Use this vegetable recipe when making our Beef Rolls with Spring Salad and Turkey Sausage Sandwiches.
Author: Martha Stewart
Adding marmalade to the pan drippings is an easy way to reproduce the flavors of a classic duck a lorange.
Author: Martha Stewart
Orange zest, fresh sage, and plenty of Parmesan liven up a side dish of roasted acorn squash.
Author: Martha Stewart
Use this recipe when making our Spicy Chicken Salad In Lettuce Cups.
Author: Martha Stewart
Making a DIY chocolate-hazelnut spread is as easy as can be.
Author: Martha Stewart
Ramps are wild leeks; baby leeks, whole scallions, or quartered large leeks can be substituted.
Author: Martha Stewart
Serve these sweet and tart pickles with Five-Spice Pork Tenderloin. We like the relish best the day it is made, but it will keep for up to two days in an airtight container in the refrigerator.
Author: Martha Stewart
Use this recipe to sweeten cocktails such as Frozen Margaritas or the French 75.
Author: Martha Stewart
Everyday cauliflower gets a flavorful kick from cumin and mustard seeds, ginger, garlic, and chiles.
Author: Martha Stewart
This applesauce tastes great spooned over toast or mixed with yogurt.
Author: Martha Stewart
Pounding veal results in a tender meat that cooks upin minutes. Grapefruit brightens the rich butter sauce.
Author: Martha Stewart
Serve this sauce with the Mediterranean Chicken Lettuce Wrap Tacos from The Cheesecake Factory.
Author: Martha Stewart