When the garden is overflowing with zucchini, pickle them and put them on burgers, sandwiches, or enjoy one by itself. Make sure to not skip the step of salting and then submerging them in ice water: It's...
Author: Greg Lofts
Keep a bag of frozen dumplings on hand and mix our tasty dipping sauce while you heat them -- they make fine hors d'oeuvres for last-minute holiday visitors, or a light, easy dinner with steamed vegetables...
Author: Martha Stewart
No pot stickers or dumplings are complete without this soy-ginger dipping sauce.
Author: Martha Stewart
Delicately battered onion rings can be made at home without fuss; seltzer, or carbonated water, is the secret ingredient. Fried parsley adds a steakhouse flourish.
Author: Martha Stewart
This recipe uses a lower-fat version of a Chinese cooking technique called dry sauteeing.
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
Peanuts are the star of this hearty plant-based stew that's inspired by the cuisine of West Africa. Featuring superfoods like sweet potatoes, collard greens, and millet, it uses the humble peanut two different...
Author: Greg Lofts
This satisfying vegetarian stew is ready in about an hour-and more than half that time is hands-off. Opting for canned beans instead of dried put this recipe on the fast-track, and velvety, earthy sweet...
Author: Greg Lofts
Serve this classic cocktail sauce alongside our Fruits de Mer Platter.
Author: Martha Stewart
This side dish goes well with fish or seared steak.
Author: Martha Stewart
A quick vegan main that will satisfy meat eaters too. Brushed with a zesty cilantro, jalapeno, ginger, and lime sauce this tofu just needs a short stint on the grill. This recipe comes from Martha Stewart's...
Author: Martha Stewart
Use this recipe as a dipping sauce for our Lumpia.
Author: Martha Stewart
Tofu takes on the flavors of its marinade: soy sauce, sesame oil, chili paste, lime juice, ginger, and garlic. It is cooked and served with sauteed, calcium-dense greens.
Author: Martha Stewart
A savory-sweet miso sauce (which you'll also find on Nobu's black cod) is spread on fried halved Japanese eggplants, then broiled to golden perfection.
Author: Martha Stewart
Hunks of sweet potato and cauliflower soak up a creamy sauce of garlic, ginger, onion, coconut milk, and red curry paste in this colorful vegetarian main. In the last moments of cooking, a heap of green...
Author: Shira Bocar
Use this recipe to make our Arugula Salad with Roasted Sweet Potatoes and Mushrooms.
Author: Martha Stewart
Here's a new summer staple: a quick, healthy take on a French classic. Try it and enjoy the bounty.
Author: Martha Stewart
This vegetarian, broccoli tofu stir-fry is delicious over brown rice or noodles.
Author: Martha Stewart
Summer tomatoes are a thing of beauty, but what if you're wanting to take a (short) break from all those caprese salads? Try this Spanish-inspired-side that braises chopped fresh tomatoes alongside sturdy...
Author: Martha Stewart
It's worth it to make a big batch of barbecue sauce. Freeze it in small or large containers to give quick flavor to chicken anytime.
Author: Martha Stewart
Characteristic of Asian cuisine, the combination of brown sugar (sweet), soy sauce (salty), and sake (tangy) in this dish pairs well with the earthiness of the mushrooms and the fresh taste of the snow...
Author: Martha Stewart
Serve this sesame dipping sauce with savory Beef Shabu-Shabu, a classic recipe from Tadashi Ono and Harris Salat's "Japanese Hot Pots" cookbook.
Author: Martha Stewart
For a quick, lively side, green beans are tossed with harissa, a fiery North African chile paste, which adds a smoky, earthy element to this oven roasted dish.
Author: Shira Bocar
Want to make this recipe ahead? Cut the vegetables and refrigerate in separate airtight containers (line vegetables with damp paper towels), for up to one day.
Author: Martha Stewart
Roasted sweet potatoes are flavored with thyme, garlic and red pepper.
Author: Martha Stewart
A dish straight off the menu of chef Clare de Boer's New York restaurant, King, this kale purée is a deep green smooth spread made with plenty of Tuscan olive oil and a lovely side to balance out heavier...
Author: Martha Stewart
A blend of two different types of flours and the absence of eggs in this homemade pasta dough give whatever pasta you make from it that signature al dente chew. It's great for using with pasta shapes that...
Author: Greg Lofts
Use this dipping sauce with our Scallion Pancakes.
Author: Martha Stewart
Simmering sour cherries with just enough sugar to balance their tartness is a simple way to make the fruit last. Store preserves in the refrigerator and stir them into yogurt or vanilla ice cream for a...
Author: Martha Stewart
Vegans, take heart: Here's an appealing dish for the grilling season. Pressed tofu is marinated in chimichurri -- an Argentinian herb sauce that's usually served with steak -- and then grilled with slices...
Author: Martha Stewart
This Asian-flavored broccoli goes well with grilled steak or pork tenderloin.
Author: Martha Stewart
This delicious Japanese eggplant recipe is courtesy of chef Matt Hoyle from restaurant Nobu 57.
Author: Martha Stewart
Use this sauce to make our Marinated Tofu with Cold Peanut Noodles.
Author: Martha Stewart
With the wave of a whisk and a handful of basic ingredients, make this economical baking mix that gives rise to cookies and other sweets. Use it to make our Chewy Oatmeal Blondies, Silver Dollar Pancake...
Author: Martha Stewart
Drying sourdough bread out in the oven ensures that it absorbs all the delicious flavors in this vegan Thanksgiving stuffing/dressing, while drizzling with vegetable broth keeps it perfectly moist.
Author: Martha Stewart
Whether it's Meatless Monday or Taco Tuesday, these hearty portobello tacos are wonderfully uncomplicated to make and absolutely delicious to eat. Ready in just over 30 minutes, this smoky dinner can be...
Author: Martha Stewart
Toss this broccoli in lime juice and soy sauce, and finish it with a topping of toasted chopped cashews. Enjoy it with teriyaki chicken, ribs, or our Sriracha-Glazed Chicken.
Author: Martha Stewart
A tomato-based sauce that originated in the Catalonia region of Spain, Romesco has a rich, nutty, and slightly sweet flavor thanks to the addition of bell peppers and almonds. The sweetness is balanced...
Author: Greg Lofts
You can substitute Chinese broccoli with broccolini or dark, leafy greens such as kale, turnip, or mustard greens in this vegetarian-friendly dish.
Author: Martha Stewart
It doesn't get much more classic than these maple-sweetened walnuts.
Author: Martha Stewart
Often enjoyed deep-fried, okra's magic can shine through in multiple other preparations. Here, it is pickled with delicate rice vinegar and dill, which makes for a cool and tangy counterpoint to richer...
Author: Martha Stewart
This creamy (yet dairy-free) dip uses two ingredient powerhouses that are rarely combined: umami-rich miso and nutty tahini paste. Rounded out with a little garlic, lemon juice, and sesame oil, the result...
Author: Lauryn Tyrell
Anna Lappe, cofounder of the Small Planet Institute, developed this vegan gravy recipe to be served with her Dried Fruit and Toasted Nut Stuffing, a Thanksgiving dish from her childhood.
Author: Martha Stewart
This bright and peppery relish is a perfect counterpart to fried entrées like this crispy Chicken Schnitzel with Dill and Sesame.
Author: Greg Lofts
Delicate watercress often gets the salad or garnish treatment, but it offers far more than just a sprinkle of peppery flavor. Harness its nutritional power in this energizing stir-fry, where ginger, garlic,...
Author: Greg Lofts
Use this soy-ginger dipping sauce recipe when making our Li's Steamed Chinese Chicken.
Author: Martha Stewart