Use this recipe for macerated strawberries to finish off our Almond Biscuits with Sweetened Ricotta. The strawberries are also delicious served over ice...
Author: Martha Stewart
Some days call for a meal that soothes as much as it satisfies, and that's when this 20-minute mac-and-cheese swoops in. Pasta and broccoli are cooked...
Author: Greg Lofts
Balsamic vinegar takes on a sweetness that makes it the perfect glaze for red onion slices.
Author: Martha Stewart
Spread this smoky Southwestern-style chipotle mayonnaise on a whole-wheat bun when making our Turkey-Pork Burgers.
Author: Martha Stewart
Lemon juice and fresh mint add bright notes to a quick saute, which would make an ideal accompaniment to grilled chicken or fish.
Author: Martha Stewart
This is a fast and flavorful healthy side dish for tonight's supper.
Author: Martha Stewart
The red grapes' sweetness brings out the nutty notes in the sprouts. Walnuts can be swapped for almonds or pecans.
Author: Martha Stewart
Serve these sweet, melty, easy braised leeks as a side dish with pork chops or chicken cutlets.
Author: Martha Stewart
On their own, green beans might be a tad ho-hum. But toss them with Lemon Vinaigrette, and you've got a stellar side to sample.
Author: Martha Stewart
These crisp, savory cakes, also called latkes, are a traditional Hanukkah dish. For best results, cook the pancakes right after forming them.
Author: Martha Stewart
Tuscan kale, also known as cavolo nero, dinosaur kale, and lacinato kale, is sweeter and more tender than regular kale, which can be used instead but may...
Author: Martha Stewart
Serve these zucchini boats with garlic-marinated chicken or spicy sausage for an Italian-inspired meal.
Author: Martha Stewart
Just the thing for using up leftover red wine! Simmer with sugar and cinnamon until the liquid reduces into a fragrant, syrupy sauce, then serve with pound...
Author: Martha Stewart
This green bean side dish will please kids of any age.
Author: Martha Stewart
Spinach takes center stage here: it serves as the base for the super-green pesto, along with basil and peas, and leaves are crisped in the oven for the...
Author: Martha Stewart
This warmly spiced dish is quick and satisfying. Who knew vibrant flavor could be such a cinch? Try adding cubed extra-firm tofu or chicken breast along...
Author: Martha Stewart
With bold flavors, this cumin and citrus vinaigrette packs a ton of flavor and is perfect for our Jicama and Orange Salad.
Author: Martha Stewart
Roasted cauliflower shares a plate with olives and stuffed peppers for a tasty appetizer that's simple to make.
Author: Martha Stewart
No white potatoes here! Just sweet potatoes and cauliflower mashed until silky and amped up with milk, butter, and a touch of nutmeg and cayenne.
Author: Martha Stewart
The Instant Pot or pressure cooker makes quick work of dried beans. The best part? No presoaking required. This recipe appears in our cookbook "Martha...
Author: Martha Stewart
Our light, summery take on classic eggplant parmesan skips the breading and relies on the grill to do all the cooking. Flame-kissed tomatoes and shallots...
Author: Martha Stewart
Boiling the broccoli rabe beforehand reduces its bitterness. Toss in the pan with sauteed garlic and almonds to reheat.
Author: Martha Stewart
A classic French sauce starring hard-boiled eggs, gribiche gets its briny kick from cornichons and capers. It's great over steamed new potatoes or poached...
Author: Martha Stewart
If you like spicy-sweet, this cayenne-specked pineapple is for you.
Author: Martha Stewart
Cooking canned tomatoes at high heat is an easy way to bring out their sweet flavor. The result: a versatile condiment, sauce, or spread.
Author: Martha Stewart
Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This version is made with roasted red pepper and fresh garlic.
Author: Martha Stewart
Dress up succulent roasted beets with a simple mint-yogurt sauce. A hint of ground cumin brings out the vegetable's earthiness.
Author: Martha Stewart
Simplicity is king in this make-ahead, fresh-tasting pizza sauce. Just four ingredients go into the food processor: garlic, canned tomatoes, olive oil,...
Author: Martha Stewart
Dried peaches add a nice twist to traditional cranberry sauce.
Author: Martha Stewart
Using both ground cinnamon and cinnamon sticks intensifies the flavor. Serve with vanilla ice cream, if desired.
Author: Martha Stewart
Herbed butter can be made ahead of time and used on other vegetables, fish, or chicken.
Author: Martha Stewart
Slowly caramelized fennel and onion make a simple pizza topper (try the on our Fontina, Fennel, and Onion Pizza) or a condiment on their own.
Author: Martha Stewart
Sara Foster, of Foster's Market in Durham and Chapel Hill, NC, makes two cranberry relishes: one with citrus for more traditional tastes, and the other...
Author: Martha Stewart
This applesauce is delicious served with our Potato Latkes.
Author: Martha Stewart
A poached egg on top of roasted asparagus makes for a creamy finish, while reduced balsamic vinegar mimics an aged vinegar and lends sweetness to this...
Author: Martha Stewart
Instead of crudite, set out a plateful of these tasty spears with healthy dip.
Author: Martha Stewart
Ready in no-time, this is the perfect side dish for a busy night.
Author: Martha Stewart
Nothing brings out the flavor of corn on the cob like grilling it. Build even more heat with a simpled seasoned butter made from salt, black pepper, paprika,...
Author: Martha Stewart
For great results, finish cooking pasta in the sauce, adding a little pasta water.
Author: Martha Stewart
Fluffy whipped cream takes on a savory note when the two mustards used on the roast are folded in.
Author: Martha Stewart
This is a tangy dressing that works well on on our Curly Endive salad.
Author: Martha Stewart
This is a flavorful side dish that goes well with roasted chicken, seared steak, or fish.
Author: Martha Stewart
Two kinds of mustard mixed with sugar make a sweet, tangy contrast to cool, salty gravlax.
Author: Martha Stewart
This bright, crunchy salad is a fresh and speedy way to follow the southern tradition of eating black-eyed peas on New Year's Day for good luck.
Author: Martha Stewart
Parsley and mint work in tandem in this unexpected take on pesto to add brightness to any dish.
Author: Martha Stewart
To separate brussels sprout leaves, cut the stem from each sprout and ease apart the layers.
Author: Martha Stewart
Steaming asparagus plays up its delicate grassy flavor.
Author: Martha Stewart