This relish goes well with grilled or roasted pork and steak, or cheese.
Author: Martha Stewart
This is a tasty tomato side dish you can cook alongside roast chicken or pork.
Author: Martha Stewart
Try these potatoes with our Steaks with Balsamic-Mustard Sauce and Steamed Green Beans.
Author: Martha Stewart
A delicious side for your Thanksgiving turkey, especially our Roasted Dry-Brined Turkey with Stuffing.
Author: Martha Stewart
Add any spring vegetables to this dish, but make sure to choose fresh and tender ones that will cook in a flash.
Author: Martha Stewart
Smother fries with chili for a kid-approved meal. In our version, the potatoes are baked, and the chili is vegetarian.
Author: Martha Stewart
Use this fragrant mix of spices to make Martha's Beef Biryani.
Author: Martha Stewart
Use this recipe when making our Beef Bourguignon.
Author: Martha Stewart
These sesame-kale crisps are a nutritious, delightfully crunchy snacking option.
Author: Martha Stewart
The trick to getting this meatless chili on the table in under an hour? Starting with marinara sauce. It's spiced with cumin and chipotle-chile powder and topped with thinly sliced jalapenos for heat.
Author: Martha Stewart
This twist on a standard green bean casserole is elevated to creamy, delicious heights, thanks to thick low-fat Greek yogurt.
Author: Martha Stewart
The amber-colored Calimyrna, from California, is most common fig grown in the United States. This is the kind we've used in our recipe. Black Mission figs, which are a little less sweet, are also widely...
Author: Martha Stewart
These mushrooms, with caramelized onions, are the perfect accompaniment to grilled burgers.
Author: Martha Stewart
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling nectarines: Carve an X in the bottom of each and plunge them into boiling water...
Author: Martha Stewart
This puree can be used as a filling for Stuffed Sweet Dumpling Squash, but is delicious served on its own.
Author: Martha Stewart
Author: Martha Stewart
A few tricks will make your rib sauce extra hearty: Start with a base of sauteed onion and garlic, add beef broth for depth, and give it a 30-minute simmer to bring the flavors together.
Author: Martha Stewart
Chutneys are delicious when paired with holiday leftovers. This one goes perfectly atop a turkey sandwich.
Author: Martha Stewart
Greens and garlic make a great pair, especially when cooked in a little oil. This versatile master recipe works for any type of tender green.
Author: Martha Stewart
This is a quick, easy way to add sweetness to cold beverages.
Author: Martha Stewart
Silky pureed sweet potatoes get fruity notes from applesauce and hints of heat from freshly grated ginger. A topping of caramelized diced apples makes a beautiful presentation, but also works wonderfully...
Author: Martha Stewart
Serve broiled polenta slices with sauteed mushrooms or your favorite chunky tomato sauce.
Author: Martha Stewart
These tender green beans tossed with hazelnuts bring texture and color to the Thanksgiving table.
Author: Martha Stewart
This creamy cheese sauce gets its signature nutty flavor from Gruyere, a Swiss cheese that melts beautifully. Use it to make our savory Chicken Crepes.
Author: Martha Stewart
Use this recipe to make our Black-Currant Cosmopolitan and Purple-Basil Mojito.
Author: Martha Stewart
Pickled Lady apples not only are decorative but also serve as bracing companions toricher dishes.
Author: Martha Stewart
This preserved lemon recipe from chef Paula Wolfert's "Mediterranean Clay Pot Cooking" is used to make her Moroccan Fish Tagine.
Author: Martha Stewart
These white beans are baked in ale for ultimate flavor. A pale white ale, such as Blue Moon or Hoegaarden, works best for this recipe.
Author: Martha Stewart
Three root cellar staples -- potatoes, turnips, and parsnips -- are mixed with leeks to make the mash.
Author: Martha Stewart
Chris Fischer uses Romanesco cauliflower, which has green florets, for this recipe. If you can't find it at your farmers' market, substitute regular cauliflower.
Author: Martha Stewart
Dollop this verdant sauce atop our Dyed Deviled Eggs or Ramp Farinata, or use it to flavor our Roasted Leg of Lamb with Asparagus and Herbs.
Author: Martha Stewart
These tiny cabbage cousins are an essential side dish to a true Thanksgiving feast.
Author: Martha Stewart
Enjoy this simple salad with our Grilled Steak Sandwiches with Goat Cheese and Arugula.
Author: Martha Stewart
These beans are good alongside Cornmeal-Crusted Tilapia with Salsa.
Author: Martha Stewart
We love the combination of citrusy hibiscus, spicy fresh ginger, and aromatic cloves in this DIY cocktail syrup. It makes an excellent holiday gift, but be sure to save a bottle for yourself to make our...
Author: Martha Stewart
This delicate syrup is delicious with vodka in our Spiked Elderflower Lemonade but would also pair well with gin. Recipe courtesy of Erin French, chef and owner of Lost Kitchen in Freedom, ME.
Author: Martha Stewart
Rosemary, shallots and garlic add bold flavors to this lentil side dish.
Author: Martha Stewart
Spread this sweet chutney on chicken or turkey sandwiches, or use it as an accompaniment to lamb, pork, or chicken.
Author: Martha Stewart
Alexis Stewart's caramel-almond popcorn is an easy snack to make and, as she can attest, "people love it." Homemade caramel sauce is infused with almond and vanilla extracts, which is then poured over...
Author: Martha Stewart
Cheers to Dad! If your pop's the toast of the town, help him mix a sweet whiskey smash or a mean Manhattan with DIY cocktail cherries.
Author: Martha Stewart
No roast beef is complete without a tangy, spicy horseradish sauce to cut through its deep flavor. Serve this with our Standing Rib Roast with Roasted Potatoes.This recipe was also featured on "Mad Hungry...
Author: Martha Stewart
Luscious whole-milk yogurt adds an unexpected tart note to a fiery Indian marinade of cumin, cardamom, and cayenne pepper. Use this marinade to make Tandoori Fried Chicken.
Author: Martha Stewart
Braised, tender baby artichokes add a taste of spring to any meal.
Author: Martha Stewart
When crisping potatoes, it's important not to crowd the pan, so you may need to cook them in two batches. If so, for the second batch, return the heat to high and add more oil or butter if necessary.
Author: Martha Stewart
Sage and squash enliven this fresh, buttery succotash.
Author: Martha Stewart
The signature blend of tangy and spicy in salsa makes it a versatile flavor enhancer in all kinds of dishes. We whisked it into eggs for a zesty baked frittata.
Author: Martha Stewart
This dressing is perfect for Thai Beef Salad with Fresh Herbs.
Author: Martha Stewart