After a rich, filling meal, indulge in something simple and fresh. Broiling caramelizes the sugar-dusted citrus and gives this winter fruit salad a sophisticated feel. The cranberries deliver a tart punch...
Author: Martha Stewart
Add this cooling spread to sandwiches or serve it as a dip for crudite and crackers.
Author: Martha Stewart
Lemony haricots verts with pecans temper the sweetness of our Apricot-Dijon-Glazed Chicken.
Author: Martha Stewart
A classic mash gets the Cinderella treatment when it's bolstered by the luxurious addition of walnut oil.
Author: Martha Stewart
Caramelized in a sweet-and-spicy blend of honey, rosemary, and dried red chile, these colorful roots bring a subtle heat to the meal.
Author: Martha Stewart
Use this simple syrup with our berry, currant or strawberry sorbets.
Author: Martha Stewart
Butter and cream usually mean mashed potatoes are off-limits for vegans, but this variation gets its silky texture from white beans instead. Adding the legumes also doubles the amount of protein compared...
Author: Martha Stewart
Serve this spicy-tangy sauce with our Fried Fish as a dip or sandwich spread.
Author: Martha Stewart
This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also delicious when paired with roast chicken and pork, which benefit from its tartness.
Author: Martha Stewart
Guava nectar forms the base of this salad dressing. Use this recipe when making our Chunky Avocado Salad.
Author: Martha Stewart
This vegan recipe shows off the chameleon-like qualities of a longstanding protein alternative: tofu. Big flavors from aromatics including garlic, tomato paste, chipotle, and cumin are simmered together...
Author: Shira Bocar
Inspired by the fixings at a taco bar, this stuffed avocado delivers an added fiber-protein boost from black beans.
Author: Martha Stewart
Try this currant-studded pilaf as a side with our Chicken Cutlets with Herb Butter.
Author: Martha Stewart
Put a little zing in our Fish Po' Boys with this tartar sauce.
Author: Martha Stewart
Serve this speedy sauce with simply prepared chicken, pork, or fish.
Author: Martha Stewart
This filling vegetarian dish gets Asian flavor from rice vinegar, soy sauce, and ginger.
Author: Martha Stewart
This side dish of green beans with a crunchy topping goes well with roasted chicken, meatloaf, or seared fish.
Author: Martha Stewart
Bananas, peaches, and plums, caramelized on the grill, are an unexpected alternative to fruit salad.
Author: Martha Stewart
Finely grated egg makes a confetti-like topping for this pretty dish. Serve it with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.
Author: Martha Stewart
This recipe is from " Martha Stewart's Dinner at Home" cookbook.
Author: Martha Stewart
Besides chicken and fish, this marinade is good with steak, tofu, or vegetables. In place of the vinegar and sugar, try mirin, Japanese cooking wine.
Author: Martha Stewart
Use this orange-juice reduction as the base of our Orange Vinaigrette.
Author: Martha Stewart
Some of the best dinners can come from a choose-your-own-adventure-like foray into your fridge to see what leftover vegetable you can make something out of. Here, vegetable fried rice uses zucchini or...
Author: Sarah Carey
Balsamic vinegar and brown sugar make a sweet-tart dressing for the berries.
Author: Martha Stewart
This Southern-style compound butter is worthy of the holiday table. Folding in flecks of country ham and fresh grated ginger gave the butter a welcome salinity and zip. It's the perfect spread for serving...
Author: Martha Stewart
A little chile, a little garlic, and you've got a nice side of spinach for your dinner of broiled fish, baked chicken, or sauteed shrimp.
Author: Martha Stewart
These simple vegetarian tacos are loaded with flavor and are easy enough to assemble in the morning for a quick and delicious breakfast that'll get you started and keep you going all day long.
Author: Martha Stewart
Instead of roasting just one pumpkin, try doing two at one time so you can have pumpkin puree even in May.
Author: Martha Stewart
Fresh vegetables, like swiss chard, raw or uncooked, require few embellishments to highlight their flavors.
Author: Martha Stewart
Use this recipe when making our Spiced (and Spiked) Concord Grape Punch.
Author: Martha Stewart
When you need a quick, easy supper or lunch turn to this recipe that needs just a handful of ingredients and comes together fast. It's a nutritional layup, too: dark leafy greens like the Swiss chard possess...
Author: Shira Bocar
Keep a container of these delicious figs on hand and add them to any meal for a super-flavorful boost.
Author: Martha Stewart
Make this your go-to barbecue sauce when you're in a time crunch. With just five ingredients and needing only fifteen minutes to cook, it's a clear winner in the race to a quick chicken dinner.
Author: Shira Bocar
Kanten, also called agar-agar, is a vegetable gelatin. This is a great palate refresher for a warm summer evening.
Author: Martha Stewart
Caramelizing cauliflower takes it to a whole new level. Olives and clementines lend salty, citrusy swagger.
Author: Martha Stewart
Spice up the traditional tomato and mozzarella salad with this dressing, or use it as a light sauce for firm white fish, grilled chicken breast, or pork chops.
Author: Martha Stewart
Use this recipe to make our Shrimp and Penne and Open-Faced Egg Sandwiches with Celery-and-Radish Salad.
Author: Martha Stewart
This side dish goes well with roasted chicken or grilled meats.
Author: Martha Stewart
When apple and orange slices get old, toss together a bowl of this exotic fruit combo.
Author: Martha Stewart
This delightful variation on traditional pesto can be combined with almost any main course, especially pasta and grilled fish, or used as a dip for vegetables and chips.
Author: Martha Stewart
Cheddar, Monterey Jack, or provolone all work in place of the Fontina on top of your pizza.
Author: Martha Stewart
Top your baked sweet potato with a Swiss chard and onion mix with avocado slices.
Author: Martha Stewart
This simple, flavorful vinaigrette is an ideal dressing for any green salad.
Author: Martha Stewart
This super-quick sauce can be served over ricotta, as it is here, or drizzled on vanilla ice cream or pound cake.
Author: Martha Stewart
As the evenings grow chillier, warm and nourishing dishes like this satisfying chickpea stew are welcome at dinner. A dollop of pesto gives a burst of flavor and one last nod to summer. (Look for pesto...
Author: Martha Stewart
These are a perfect accompaniment to Pork Chops with Roasted Peppers.
Author: Martha Stewart
Crisp parsnip chips are much sweeter--and prettier--than those made from potatoes.
Author: Martha Stewart
This easy meal for one is perfect on busy weeknights when you want something light and healthy.
Author: Martha Stewart