Use this recipe when making our Mussels Remoulade or other shellfish dishes.
Author: Martha Stewart
Roasting vegetables is a simple method that makesefficient use of cooking space -- the pan can share the oven with a chicken or pork roast -- and results in deep flavor. From the book "Mad Hungry," by...
Author: Martha Stewart
Use this recipe when making our Cucumber and Tomato Salad with Tahini Dressing.
Author: Martha Stewart
A potent balance of savory and sweet, a salt-baked apple stuffed with dried fruits, nuts, and spices and served on toast with pungent cheese makes a satisfying winter snack.
Author: Martha Stewart
Brush this on chicken, pork, or steak when the meat is almost finished grilling; the sauce should caramelize but not burn. Serve more sauce at the table.
Author: Martha Stewart
Use this recipe as a topping for our Turkey-Pork Burgers.
Author: Martha Stewart
Olive oil, salt, and high heat are all you need to transform these green peppers into an addictive side dish. They also make a great bar snack alongside Mezcal with Sage Ice Cubes.
Author: Martha Stewart
Use this confit as you would chutney, alongside grilled or roasted meats.
Author: Martha Stewart
This flavorful spread is the perfect filling for our Apple-Butter Hand Pies and works beautifully on toast.
Author: Martha Stewart
This is a delicious salad featuring capers and a sherry vinaigrette.
Author: Martha Stewart
This tangy dipping sauce made with lemon juice, feta cheese, and salt and pepper goes well with Lemon-Garlic Lamb Kebabs.
Author: Martha Stewart
Food stylist and editor Frances Boswell's recipe for this Spanish roasted red pepper and almond sauce calls for two different kinds of paprika -- sweet smoked and hot. Serve alongside Shrimp and Clams...
Author: Martha Stewart
Try this warm winter side with our Cornflake-Crusted Baked Chicken.
Author: Martha Stewart
Zucchini gives a different spin to this Mediterranean dip traditionally made with eggplant. Serve the dip as part of a mezze platter, alongside pita, crudite and olives.
Author: Martha Stewart
This snack only takes a few minutes to prepare and it keeps for a month.
Author: Martha Stewart
This recipe works with any flavor of sorbet, including our White Peach Sorbet.
Author: Martha Stewart
This North African-style sauce is also delicious spooned over yogurt or eggs for breakfast, or simply tossed with any roasted vegetable for a flavor-packed side.
Author: Martha Stewart
Cherry tomatoes mingle with ginger, shallots, and cumin atop this Indian-inspired red-lentil stew spiced with sunny turmeric.
Author: Martha Stewart
This French-inspired sauce adds garlicky depth to chef Todd English's Bouillabaisse.
Author: Martha Stewart
Fresh white truffles are one of nature's gifts; their earthy taste is a good match for the nutty cauliflower. The puree also tastes delicious drizzled with white-truffle oil.
Author: Martha Stewart
A hot oven and chili powder turn up the heat on sweet wedges of acorn squash. Leave the skin intact; once roasted, it becomes soft and tasty.
Author: Martha Stewart
Author: Martha Stewart
This dessert is mounded into the shape of a mountain and covered with whipped cream. Twenty ounces of frozen chestnuts can be substituted for two pounds of fresh.
Author: Martha Stewart
Make this for our Tortilla Casserole (Budin Azteca).
Author: Martha Stewart
Pair this quesadilla filling with queso fresco, Monterey Jack, and guacamole.
Author: Martha Stewart
This refreshing bite blends feta cheese and oregano with cucumber for a quick, make-ahead appetizer .
Author: Martha Stewart
Ready in just a few minutes, this simple dipping sauce for our Fondue Bourguignonne combines three no-cook ingredients.
Author: Martha Stewart
Use this clever technique to create whimsical nests filled with candy eggs and other adorable Easter treats. Jacques Torres prepared these on Episode 501 of "Martha Bakes."
Author: Martha Stewart
Simple syrup can be stored in an airtight container in the refrigerator for as long as two months. The recipe can easily be doubled or tripled so that you always have some on hand.
Author: Martha Stewart
These small red potatoes quickly absorb the rich Provencal flavors of garlic, olives, thyme, and rosemary while steaming.
Author: Martha Stewart
Roasting olive-oil-bathed potato wedges in a preheated pan results in crisp edges. Recipe adapted from A Bird in the Oven and Then Some by Mindy Fox (Kyle Books; 2010).
Author: Martha Stewart
The success of a lasagna lies not just in its filling but in its most basic components, including this marinara sauce.
Author: Martha Stewart
Martha grows many different varieties of strawberry at the farm and loves making jam with them. This delicious recipe is adapted from her friend Christine Ferber's book "Mes Confitures." For canning directions,...
Author: Martha Stewart
Greens and stems are sauteed with onion and garlic in this recipe.
Author: Martha Stewart
This sauce is a good alternative to Hollandaise. Serve with asparagus, poached eggs, and smoked salmon for a delicious brunch dish.
Author: Martha Stewart
Hosting a rustic dinner party? Serve herbed fingerling potatoes and boiled beets dressed with red-wine vinegar on a breadboard.
Author: Martha Stewart
Tzatziki, a cooling Greek condiment, helps soothe the heat of spicy dishes.
Author: Martha Stewart
The flavor of romesco improves with time; you can store it in the refrigerator for up to three days before serving, at room temperature.
Author: Martha Stewart
Author: Martha Stewart
With just a touch of butter and some chopped hazelnuts, these healthy green veggies are transformed into a flavorful side dish.
Author: Martha Stewart
Delicata squash -- typically a sweeter winter squash -- is rendered more explosive in flavor thanks to the garlic and hot pepper jelly.
Author: Martha Stewart
Make this sauce to serve with our Poached Salmon.
Author: Martha Stewart
Sweet berries get the savory treatment with the addition of shallots, vinegar, and parsley. Spoon the relish over roasted chicken breasts or over grilled chicken or pork.
Author: Martha Stewart
Use this recipe when making our Citrus Roasted Salmon with Spring-Pea Sauce.
Author: Martha Stewart
Combining extra-virgin olive oil with safflower oil results in a richer and more luxurious emulsion than typical store-bought mayo.
Author: Martha Stewart
When vegetables are prepared this way, their surfaces remain firm to the touch and may appear undercooked -- but never fear, they'll be tender inside. If you let them cook until they're soft to the touch,...
Author: Martha Stewart
You can use any assortment of firm vegetables, such as a mix of brussels sprouts, turnips, cabbages, and shallots, for this recipe.
Author: Martha Stewart
Puffed corn cereal is baked in a sweet-and-spicy blend of butter, apple cider vinegar, and maple syrup, with dashes of rosemary and cayenne. The result is a celebratory snack for a holiday party that will...
Author: Riley Wofford
Serve this tartar sauce with our Maryland Crab Cakes.
Author: Martha Stewart
Papaya, mango, and rum add a sweet, tropical touch to this slightly spicy, chile-laced salsa. It is named for the region where New Mexico chiles hail from.
Author: Martha Stewart