You don't have to wake up extra-early to bake something from scratch for breakfast -- even on weekday mornings. With a batch of this versatile baking mix in the refrigerator or freezer, you'll never be...
Author: Martha Stewart
These mounds of soft, buttery spuds with crisp golden crusts have indented centers made to hold pools of gravy.
Author: Martha Stewart
The essential Russian dressing is used for Martha's Reuben recipe.
Author: Martha Stewart
This marmalade can be made with navel or blood oranges, or tangerines.
Author: Martha Stewart
This is a delicious open-faced sandwich to serve for dinner.
Author: Martha Stewart
Instead of simmering them on the stove, roast the ingredients together in the oven for a roasted tomato sauce with a rich, smoky taste.
Author: Martha Stewart
Do not attempt to cut the amounts in the recipe in half. Instead, dry any extra noodles completely, wrap them tightly in plastic, and store at cool room temperature for up to one week. Boil for 90 seconds...
Author: Martha Stewart
Sauteed escarole is great paired with our recipe for Spice-Rubbed Turkey Breast with Sweet Potatoes.
Author: Martha Stewart
This basic marinade imparts a bright flavor and keeps meats moist. It's perfect for grilling and also enhances the flavors of fresh vegetables, tofu, and soft cheeses. The marinade doesn't work well as...
Author: Martha Stewart
If the stew is made in advance, be sure to remove the rosemary sprig and let the beans cool before refrigerating. It should be reheated gently over medium-low heat.
Author: Martha Stewart
If small acorn squashes are unavailable, use larger ones and cut them into wedges.
Author: Martha Stewart
These tomatoes baked with corn, chives, Parmesan cheese, and an egg inside make a nice meal along with some rice, orzo, or a thick slice of toasted bread.
Author: Martha Stewart
Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.
Author: Martha Stewart
The chutney can be made up to three days ahead and stored in an airtight container in the refrigerator.
Author: Martha Stewart
A handful of fresh mint brightens peas and pearl onions, making this dish an ideal side for a rich meal.
Author: Martha Stewart
This oven-roasted asparagus and leek recipe is simply delicious. If thick asparagus is unavailable, use thin spears, and adjust the cooking time; thin asparagus will cook faster.
Author: Martha Stewart
Sautéed spinach gets unexpected earthiness and crunch from toasted pine nuts.
Author: Martha Stewart
This sauce can be used on pasta or pizza and spooned over vegetables, rice, or fish. It's perfect in our Vegetable Lasagna.
Author: Martha Stewart
Fresh mint tames the heat of the jalapenos in this sweet-and-spicy jelly. Use it to cut the richness of meats and fishes like salmon and swordfish.
Author: Martha Stewart
For a classic meat-and-potatoes combo, pair this simple dish with German-style sausages.
Author: Martha Stewart
This is a very healthy saute of spinach and shiitake mushrooms, which are high in copper, an under-appreciated nutrient.
Author: Martha Stewart
Whether you choose the soft and creamy version or the firmer, set rendition, polenta makes a wonderful side dish for hearty fall and winter meals.
Author: Martha Stewart
This chutney is a departure from the usual cranberry sauce, thanks to a touch of spice.
Author: Martha Stewart
Roasting these winter vegetables simply with olive oil and herbs brings out their natural sweetness.
Author: Martha Stewart
Roasted asparagus and carrots make for a delicious accompaniment to our Brisket with Dried Fruits.
Author: Martha Stewart
Make this lemon simple syrup for Martha's Meyer Lemon Anniversary Cake.
Author: Martha Stewart
The next time your bunch of beets come with fresh greens attached, put them to work in this super-quick side dish. While beets will always have that signature earthy sweetness to boast about, their greens...
Author: Martha Stewart
Unlike store-bought varieties, these sprinkles taste like sugar and vanilla, not wax. The extras will keep in an airtight container at room temperature for up to a month. Use them to decorate our Confetti...
Author: Martha Stewart
When garlic is pickled, its flavor mellows, becoming slightly sweet and tangy -- yet it remains very garlicky. The pickling process is quick -- after sitting just one night, the cloves are ready to be...
Author: Martha Stewart
This garlic-infused olive oil adds a kick to marinades and dressings and is perfect as a simple dip for warm bread.
Author: Martha Stewart
These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.
Author: Martha Stewart
Serve alongside Roasted Pork Shoulder with Sage and Coriander.
Author: Martha Stewart
If giving as gifts, let recipients know to rinse lemons well before using (to remove excess salt) and to use only the rinds.
Author: Martha Stewart
Treat these parsnips like oven fries and top with a drizzle of honey.
Author: Martha Stewart
Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.
Author: Martha Stewart
Ripe fruit is essential to the flavor and texture of this mellow mixture (it has only a bit of heat from the jalapeno), so choose fragrant specimens that yield to a gentle squeeze.
Author: Martha Stewart
If you end up with leftover champagne after a party, use it to make champagne vinegar -- the base for a tasty vinaigrette.
Author: Martha Stewart
Try this pesto as a dipping sauce for cold Boiled Lobster Tails, or toss it with fresh cooked pasta.
Author: Martha Stewart
The vegetable retains some texture and has none of that sulfury taste and mushiness of cabbage that has been improperly cooked. This also makes a great breakfast when served with fried eggs on top.
Author: Martha Stewart
This sauce is the perfect accompaniment to Chicken Paillards with Prosciutto and Figs.
Author: Martha Stewart
Use this dressing when making our Fingerling Potato Salad with Sugar Snap Peas.
Author: Martha Stewart
Use this recipe in the sauce for our Normandy-Style Chicken and Leeks. Leftover creme fraiche makes a delicious accompaniment to fruit desserts.
Author: Martha Stewart
Pull together this quick tangy sauce for serving with Salmon Coulibiacs.
Author: Martha Stewart
Using a ricer yields mashed potatoes with an especially light, fluffy texture. Garlic and chives give them a resonant flavor.
Author: Martha Stewart
Skin the high-fat snacks at your next party. Instead make these healthy homemade chips.
Author: Martha Stewart
Wasabi, also known as Japanese horseradish, is a traditional condiment for sushi and sashimi, and the optimal topper to our Sushi Cake. This pungent mayonnaise can be made up to one day ahead.
Author: Martha Stewart