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
This is a spicy variation on traditional cranberry sauce.
Author: Martha Stewart
The flavor of tarragon, a mix of anise and vanilla, provides distinctive flavor in this syrup for our Tarragon Limeade.
Author: Martha Stewart
With crackled skins and soft interiors, these roasted potatoes are a traditional side dish for dinner meat entrees but taste just as good served as a hot or cold salad at lunch. Fresh herbs like rosemary...
Author: Martha Stewart
Use this recipe when making our Passion-Fruit Orangeade.
Author: Martha Stewart
This is a good vinaigrette for a simple green salad. Use extra-virgin olive oil if you prefer a fruitier flavor.
Author: Martha Stewart
Give your party festive flavor with these hors d'oeuvres. Each mini, pumpkin-shaped bite, made with store-bought puff pastry, is filled with grated Gruyère and Parmesan cheeses and Dijon mustard.
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
Use these nuts to decorate a chocolate or caramel tart.
Author: Martha Stewart
Good for both sweet and savory uses, this elemental dressing adds zest to our juice salad recipes.
Author: Martha Stewart
Round out a traditional holiday menu (as host or as guest) with this simple side.
Author: Martha Stewart
Use it by itself or as an ingredient in other recipes. We used a combination of Gala, Golden Delicious, and McIntosh.
Author: Martha Stewart
This dish goes well with grilled chicken or fish, or toss with pasta.
Author: Martha Stewart
This side served with a mint-yogurt dressing goes well with roasted pork, lamb, or chicken.
Author: Martha Stewart
Use this curd to make our Lemon, Blackberry, and Meringue Parfait. It's also delicious as a spread for scones or shortbread.
Author: Martha Stewart
Rich in folic acid and vitamin C, beets are a colorful, nutritious addition to the dinner table.
Author: Martha Stewart
Many holiday recipes call for dried fruits that have been steeped in alcohol. Make a batch in advance to have on hand, adapting the fruits and liquors to your taste.
Author: Martha Stewart
Use slightly underripe strawberries for best results. To extend the jam's shelf life, process in canning jars according to manufacturer's instructions.
Author: Martha Stewart
These green beans are quick to fry up and bring the heat.
Author: Martha Stewart
This spicy pairing of dried chile peppers and fresh rosemary with Cerignola olives makes a lovely gift.
Author: Martha Stewart
Aioli is an emulsified sauce, meaning that liquids that don't usually combine -- such as oil and water or, in this case, oil, lemon juice, and vinegar -- are blended together.
Author: Martha Stewart
Mushrooms and leeks are an especially good combo when cooking with a grill wok.
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
The silky texture of this pureed sauce belies the kick of its chipotle and cascabel peppers, which are similar in heat to cayenne.
Author: Martha Stewart
Spread it on meat or chicken before grilling, or serve it with corn on the cob.
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 quintessential spring vegetable gets a touch of butter and herbs for a side dish that goes with any main.
Author: Martha Stewart
Slightly salty, with the perfect crumbly-chunky texture, this dressing is ideal for spooning over big wedges of iceberg lettuce. (It's also delicious as a dip for Buffalo wings.)
Author: Martha Stewart
This zesty rub is ideal for leaner foods such as turkey or chicken breasts and flaky white fish (such as halibut, cod, or snapper).
Author: Martha Stewart
Make your own seasoning mix for our Jerk Chicken with Cucumber Relish.
Author: Martha Stewart
This is tasty with any prepared beef but it is perfect with our rosemary-garlic roast beef and potatoes.
Author: Martha Stewart
A perfectly ripe melon is aromatic and yields to firm pressure at the stem end. Ruby port adds color and flavor.
Author: Martha Stewart
Learn how to make the Perfect Cocktail Sauce to accompany a classic shrimp cocktail.
Author: Martha Stewart
Mellow the sharpness of rutabaga by simmering with white wine, broth, sauteed shallots, and fresh thyme. Finish with Parmesan for a welcome hit of umami.
Author: Martha Stewart
All you need is the squash, olive oil, and salt and pepper. Slicing crosswise into rings keeps the squash strands long and spaghetti-like.
Author: Martha Stewart
You can serve this mint pesto alongside or on top of chicken or poached or grilled fish, such as cod, bass, or halibut; as a condiment in cold-cut sandwiches; or with roasted or grilled lamb or beef.
Author: Martha Stewart
An easy way to prepare cabbage as a side dish is also one of the tastiest, healthiest, and most novel: roasting. Brushed with olive oil and seasoned with salt and pepper, the cabbage wedges turn crisp...
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
A medley of vegetables enlivens this vegetarian side dish. Roasted plum tomatoes provide a splash of color; grilled eggplant and zucchini add smokiness. The other vegetables in the mix -- onions, red and...
Author: Martha Stewart
This simple side dish is healthy and delicious, and ready in no time.
Author: Martha Stewart
A hint of horseradish makes this savory applesauce a delicious condiment for pork dishes.
Author: Martha Stewart
These easy smashed red potatoes make weeknight meals a little more special.
Author: Martha Stewart
Poaching apricots takes little time. If you continue to simmer apricots in their poaching liquid, you'll have the start of a very easy jam; it will set without additives because of the fruit's natural...
Author: Martha Stewart
Colorful and delicious, this isn't any ordinary applesauce. Adding chia seeds amps up the nutritional value of this snack; chia is high in calcium and a great source of omega-3 fatty acids.
Author: Martha Stewart
You can make these easy mashed potatoes up to 1 day ahead. Reheat at 350 degrees in a foil-covered baking dish for 10 to 20 minutes.
Author: Martha Stewart
These simple-to-make chocolate almonds are a treat sure to please everyone's sweet tooth.
Author: Martha Stewart
Caramelizing the onions adds another layer of flavor in this recipe.
Author: Martha Stewart
A colorful and nutritious way to brunch: tomatillos, spinach, cilantro, and asparagus give this dish it's verdant hue. Chickpeas and poached eggs provide plenty of protein.
Author: Martha Stewart