A blissful duo of flavors -- apple cider and maple syrup -- comes together in this contemporary take on candied sweet potatoes; fresh rosemary sprigs are an herbal finish.
Author: Martha Stewart
The combination of game birds and green grapes is common in southern France and Italy.
Author: Martha Stewart
This recipe calls for parsley, hazelnuts, and Gouda cheese instead of basil, pine nuts, and Parmesan, adding a whole new dimension to the familiar sauce.
Author: Martha Stewart
Use this vinaigrette to dress our Avocado and Orange Salad.
Author: Martha Stewart
Use this puree to make our Pumpkin Patch Cupcakes and Pumpkin Pudding.
Author: Martha Stewart
Serve this spicy butter with our Shrimp Boil with Corn and Potatoes.
Author: Martha Stewart
Best of both worlds: Leftover creamy polenta from tonight turns into crisp pan-fried polenta cakes tomorrow. Portobellos add meatiness and depth to this vegetarian dish.
Author: Martha Stewart
Glossy and delicious, royal icing is a useful and versatile decorative touch to cookies, gingerbread houses and more. Try this icing with our Stars-and-Moon Cake.
Author: Martha Stewart
Try a flavorful combination of dried bay leaves, allspice, coriander seeds, mustard seeds, dill seeds, and red pepper flakes when you boil your favorite shellfish. Use it to make our One-Pot Shrimp Boil...
Author: Martha Stewart
Don't mash these potatoes very much; they aren't meant to be smooth.
Author: Martha Stewart
Roasted shallots are delicious as is or in more complex recipes, such as our Shallot-and-Date Empanadas. You can also serve it with roasted meat or poultry.
Author: Martha Stewart
This snack unites salty and sweet in every heaping handful.
Author: Martha Stewart
Serrano peppers are slightly pointed and very hot. They are often used in guacamole and salsa and can also spice up a stir-fry.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
These potatoes are so easy to prepare, you'll serve them often, with roast chicken, meat, or fish.
Author: Martha Stewart
Serve these tangy, crunchy vegetables with our Mango-and-Lime-Glazed Chicken.
Author: Martha Stewart
The secret to Everyday Food host Sarah Carey's flavorful preserved lemons? Cinnamon sticks, fresh bay leaves, and two types of seeds -- fennel and coriander. They're her secret-weapon ingredient in these...
Author: Martha Stewart
If you prefer an exceptionally spicy sauce, use 3 teaspoons of the crumbled dried chiles. For a medium-hot sauce, use 2 teaspoons.
Author: Martha Stewart
With briny capers, a handful of fresh herbs, chopped hard-cooked egg, olive oil, and red-winevinegar, this quick sauce brings French flavor to any simply prepared poached, steamed, roasted, or sauteed...
Author: Martha Stewart
Once on hand, this homemade mixture is great for adding flavor to dressings and lentil soups.
Author: Martha Stewart
Each flavored syrup recipe makes 6 tablespoons -- enough for two servings of our Colorful Cows.
Author: Martha Stewart
You don't need a Caesar salad to enjoy Caesar dressing, drizzled over grilled shrimp, for example.
Author: Martha Stewart
A tasty herb oil is a nice alternative to a heavy or complicated sauce. It's quick and easy to make, and it looks and tastes great.
Author: Martha Stewart
Homemade mayo has a far fresher flavor than its supermarket kin. A voluminous batch of the stuff can be had at the flip of a switch, by beating egg yolks, lemon juice, and oil in a mixer. Purists with...
Author: Martha Stewart
Feel free to substitute vegetables according to what you have on hand.
Author: Martha Stewart
Crisping sage in the microwave may sound a little unconventional, but it works great. The crumbled herb is sprinkled over freshly popped corn, adding an aromatic quality to the snack.
Author: Martha Stewart
Golden raisins and pistachios add pops of sweetness and heft to this brilliantly hued side.
Author: Martha Stewart
This simple sweet-and-sour condiment goes well with sandwiches, chicken, and fish, like our Pecan-Crusted Catfish.
Author: Martha Stewart