This is a tasty and hearty meatless curried stew to have for dinner tonight.
Author: Martha Stewart
Nonfat yogurt is used in place of sourcream in these twice-baked potatoes.
Author: Martha Stewart
Using a ricer yields mashed potatoes with an especially light, fluffy texture. Alternatively potatoes can be mashed with a potato masher or fork. Extra-virgin olive oil makes these potatoes smooth and...
Author: Martha Stewart
Author: Martha Stewart
Take advantage of sweet summer corn with this classic American side dish. Grill corn on the cob until the husks are slightly charred and corn is tender.
Author: Martha Stewart
This vegetable and sausage stew is the ideal hearty meal for when temperatures cool.
Author: Martha Stewart
These creamy mashed potatoes are a perfect complement to an early fall dinner.
Author: Martha Stewart
Wilted kale, hot Italian sausage, and golden raisins make a balanced, hearty mixture.
Author: Martha Stewart
Orange juice and plum tomatoes brighten purply-red beets and balance out their earthy flavor.
Author: Martha Stewart
We like to serve endive family-style as a side dish with Pasta with Sausage and Escarole.
Author: Martha Stewart
In this refreshing summer salad, aromatic mint ties together the sweetness of watermelon and the savory notes from ricotta salata.
Author: Martha Stewart
Use this recipe to make our Hibiscus Sorbet and Hibiscus Punch.
Author: Martha Stewart
Author: Martha Stewart
Use overripe fruit, such as peaches, to make flavored vinegars for green salads. When presented in glass vessels or jars, the vinegars also make great hostess gifts.
Author: Martha Stewart
Sharply flavored and nutritionally rich mustard greens are best served sauteed.
Author: Martha Stewart
This lemon simple syrup is an ingredient in our Lemon Ouzo-Ade.
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
Grilling pineapple caramelizes its sugars, making it even sweeter.
Author: Martha Stewart
Red cabbage owes its sweet-tart taste to brown sugar and vinegar.
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
The yogurt in this traditional Indian mixture tenderizes what you're marinating. Try grilling the meat or fish to add a smoky flavor.
Author: Martha Stewart
An easy, tasty take on the popular Turkish turnover and a most delicious savory breakfast or snack. We swap store-bought puff pastry for the usual phyllo. Assemble and freeze the bourekas ahead of time,...
Author: Martha Stewart
A sprinkling of herbs or spices will make your favorite vegetables even more delicious.
Author: Martha Stewart
Sweet potato puree is stuffed into squashes, then finished with kumquats and sage.
Author: Martha Stewart
Poached and fresh cherries are layered with lemon curd to fill our Lemon and Cherry Trifle.
Author: Martha Stewart
This is a chutney that combines tart apples, prunes, ginger and sweet onions for a spicy, but not too hot, blend.
Author: Martha Stewart
Chipotles in adobo sauce are a great way to add intense heat and a rich, sweet smoky flavor to sauces and other dishes.
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
Globe artichokes, nature's most intriguing pull-apart delicacy, pair well with robust Italian flavors. Serving the artichokes with a zesty pecorino Romano vinaigrette and toasty slivers of garlic is a...
Author: Martha Stewart
This is a fresh alternative to bottled hoisin sauce, the traditional accompaniment to Mu-Shu Pork.
Author: Martha Stewart
Here, horseradish gets mixed into mashed potatoes for a piquant holiday side dish.
Author: Martha Stewart
In Argentina, garlicky herb-flecked chimichurri, a condiment as prevalent there as ketchup is in the United States, is spooned over all manner of grilled meats, especially steak.
Author: Martha Stewart
Swapping out tangy sauerkraut for browned onions turns this savory favorite into a sweeter dish. Serve with applesauce and brown mustard, which are delicious with sausage.
Author: Martha Stewart
This mixture, called sofrito, is used in many Latin American recipes as a seasoning base; it can even replace salsa as a dip for chips.
Author: Martha Stewart
This is a side dish that's so tasty straight up, you can save the butter and cream for dessert.
Author: Martha Stewart
Use this sauce with our Goat Cheese "Ravioli."
Author: Martha Stewart
Lighter versions of ingredients such as sour cream and mayonnaise still provide lively flavor.
Author: Martha Stewart
Use this fragrant, aromatic spice mix in Martha's Date-Glazed Lamb Chops.
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
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
Use this simple syrup to create our Rosemary Vodka Tonics.
Author: Martha Stewart
Say hello to your new favorite healthy snack. Baked low and slow, these citrus crisps taste like sunshine.
Author: Martha Stewart
Classic mashed potatoes get a sweet parsnip topping for a twist on a traditional side dish.
Author: Martha Stewart
Serve this sweet topping on our Buttermilk Waffles.
Author: Martha Stewart
A delicious four-ingredient condiment that's made with pantry ingredients. Consider it a Japanese tartar sauce and know that you'll want to dollop it on everything, especially Fried Catfish.
Author: Martha Stewart
Create decorative, edible dessert bowls by dipping a balloon in tempered chocolate. Jacques Torres prepared these on Episode 501 of "Martha Bakes."
Author: Martha Stewart
Skip the sour cream and give a mushroom-topped spud a better finish: a generous dollop of yogurt, plus a little cheddar and chives.
Author: Martha Stewart