Marinated in Sriracha, tofu takes on a hint of sweet chile. Quick-pickled carrots add acidity and crunch.
Author: Martha Stewart
Think of ramps as wild onions or wild leeks, a perfect option for a vegetable side dish. Grill them quickly to make the most of their earthy flavor.
Author: Martha Stewart
Chad Robertson of San Francisco's celebrated Tartine Bakery loves to dunk pieces of freshly baked bread into this vinaigrette, made with shallots and herbs.Recipe and image reprinted with permission from...
Author: Martha Stewart
This dish makes use of leftovers from our Stewed Collard Greens and White Beans recipe.
Author: Martha Stewart
The fresh taste and refreshing crunch of cucumber makes this a perfect addition to any grilled fish dish.
Author: Martha Stewart
All the green salads we had while growing up were dressed with my mother's vinaigrette. Make it in a jar with a lid, and store it in the refrigerator. From the book "Mad Hungry," by Lucinda Scala Quinn....
Author: Martha Stewart
Roasting mellows the garlic, and lemon brightens the taste of this sauce.
Author: Martha Stewart
Simmering the dried black beans with the beets infuses them with flavor and color.
Author: Martha Stewart
The flesh of baked russet potatoes was mashed with broccoli, butter, and olive oil, and then spooned into the skins and baked a second time.
Author: Martha Stewart
Author: Martha Stewart
Nothing hits the spot like golden, buttery grilled cheese.
Author: Martha Stewart
This wild mushroom dish has a champagne-vinaigrette pan sauce that can also be drizzled over our Salt-Baked Chicken Breast Stuffed With Asparagus.
Author: Martha Stewart
Ears of corn, cut into small pieces, make a perfect summer side dish. Plan on one whole ear per person.
Author: Martha Stewart
This recipe comes from Lisa Fain, a seventh-generation Texan living in New York whose popular blog, homesicktexan.com, has recently been turned into a cookbook.Posole, a stew that contains the hulled,...
Author: Martha Stewart
A drizzle of truffle oil just before serving elevates this pizza's ingredients -- asparagus, leeks, shiitake mushrooms, and Taleggio cheese -- even further.
Author: Martha Stewart
A mix of red and sweet potatoes grilled with a coating of rosemary-infused oil makes a crisp yet tender side dish.
Author: Martha Stewart
We paired these tomatoes with fresh mozzarella cheese for a delicious topping for pizza. They can also be served on their own or used instead of canned tomatoes in soups and pasta sauces.
Author: Martha Stewart
Plan ahead: Allow at least two days for the elderflower syrup to sit at room temperature before starting the cake.
Author: Martha Stewart
Baby broccoli is brightened with garlic and lemon. Keep a close eye on vegetables; cooking them just until they are crisp-tender will enhance the flavor and preserve more of their nutrients.
Author: Martha Stewart
Whip up a batch of this flavor-packed, low-fat spread and use it on sandwiches, salads, or even pasta.
Author: Martha Stewart
This recipe was brought to us by chef and restaurateur Pino Luongo.
Author: Martha Stewart
This simple dish, also known as carrot poriyal, complements most Indian meals. Leftovers can be added to salads. Urad dal are small lentils that have been skinned and split; they can be found at Indian...
Author: Martha Stewart
This medley is cooked just long enough, leaving vegetables with plenty of crunch.
Author: Martha Stewart
Weighting the assembled sandwiches helps to soften the bread and compress the layers, so the sandwiches are easier and neater to eat.
Author: Martha Stewart
To ensure proper caramelization, avoid salting the onions before they have finished cooking.
Author: Martha Stewart
Sun-dried tomatoes add subtle sweetness that balances out the bite of broccoli rabe.
Author: Martha Stewart
Keep the heat outdoors with this grilled pizza topped with sweet fennel and onions. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone...
Author: Martha Stewart
Just an hour in the oven gives russet potatoes tender, fluffy centers, while a prebake brush of olive oil and sprinkle of salt yield crunchy, tasty skin.
Author: Martha Stewart
Author: Martha Stewart
The mildly spicy, citrusy taste and floral aroma of cardamom brighten the rich flavor of the creamy sweet potatoes in this dish.
Author: Martha Stewart
For a lighter version than the original, Alexis's Light Egg Salad Sandwich uses more whites than yolks and a dash of Madras curry to boost the flavor.
Author: Martha Stewart
This delicious recipe is courtesy of chef Michelle Bernstein.
Author: Martha Stewart
This recipe for a delicious Beer Drinkers' Perfect Pizza comes courtesy of Santo Bruno.
Author: Martha Stewart
Soaking tofu in a brown-sugar vinaigrette is a great way to add flavor to this meat alternative.
Author: Martha Stewart
Make these tostadas on the grill, in the summer, when produce is most flavorful and everyone will enjoy them to the fullest.
Author: Martha Stewart
On top of pizza, tossed with a pound of pasta, or eaten as a side dish this escarole recipe is as versatile as they come. Cooking the escarole mellows the flavor, making it less bitter, and a couple of...
Author: Martha Stewart
These crisp, yeasty bread rolls from Seattle chef Kurt Timmermeister are delicious on their own or served with fresh butter, jam, and artisanal cheeses.
Author: Martha Stewart
Mashed kidney beans are amped up with carrots, chili powder, and oregano for these meatless burgers.
Author: Martha Stewart
Green chile's fiery bite contrasts with the sweet and salty corn on the cob. It's the perfect, easy appetizer for summer entertaining.
Author: Martha Stewart
Pesto or tapenade sauce, followed by roasted red peppers, are key to making these pressed sandwiches extra flavorful.
Author: Martha Stewart
Even carnivores will give this hearty burger the thumbs up.
Author: Martha Stewart
Thousand Island dressing is best with substantial greens; add in meats and cheeses for a chef's salad. Spread our thick, assertively spicy interpretation on pumpernickel, with turkey, Swiss, lettuce, and...
Author: Martha Stewart
This recipe calls for spaghetti, but any long, thin noodle will work as well.
Author: Martha Stewart
One of the first crops of spring, rhubarb makes a crisp pickle that complements fresh ham.
Author: Martha Stewart
Serve this light vegetable side dish with our Seared Scallops with Bacon.
Author: Martha Stewart
Take familiar techniques, like steaming, and apply them in new ways for this delicious side.
Author: Martha Stewart
Serve this colorful vegetable side dish with our Herb-Crsuted Leg of Lamb.
Author: Martha Stewart