This quick method of making pickles does not involve sterilizing or sealing the jar. The colors of these two-toned pickles are most impressive when they're...
Author: Martha Stewart
Enjoy this meatless version of an Italian-style classic, mushroom ragu, over pasta for a tasty meal.
Author: Martha Stewart
Use these roasted vegetables to top a delicious Root-Vegetable Pizza from our "Everyday Food: Fresh Flavor Fast" cookbook.
Author: Martha Stewart
We like the black-bean and chickpea combination, but feel free to use your favorite beans.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Stuff wonton wrappers with mashed squash for a tasty dish kids can eat with their fingers; serve with sesame-soy sauce.
Author: Martha Stewart
Roast the chard stems and serve them alongside.
Author: Martha Stewart
Author: Martha Stewart
This delicious fritters recipe is courtesy of Filip Verheyden and can be found in his new cookbook, "The Basics."
Author: Martha Stewart
Author: Martha Stewart
This recipe is courtesy of Rob Crespi and Nick Kenner of Just Salad.
Author: Martha Stewart
Try this savory homemade pizza from "Everyday Food: Fresh Flavor Fast" for a fun way to get kids to eat their vegetables. Also Try:Individual Pizza with...
Author: Martha Stewart
Raisin-accented couscous is the perfect accompaniment for this saucy squash, spiced with cinnamon, ginger, and cumin.
Author: Martha Stewart
Sweet butternut squash, homemade turkey stock, and three types of fresh herbs -- sage, thyme, and rosemary -- give this stuffing deep flavor.
Author: Martha Stewart
Serve this comforting side dish with our Cider-Braised Pork Loin.
Author: Martha Stewart
Hearty and full of rich, umami flavor, this stew straddles the line between filling and heavy thanks to healthful ingredients like lima beans, butternut...
Author: Martha Stewart
Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner.
Author: Martha Stewart
When preparing the pasta, roast the pumpkin or squash to preserve the depth of flavor of the autumn vegetable.
Author: Martha Stewart
This butternut squash and apple puree side dish pairs well with our Bay-Leaf-Crusted Pork Roast.
Author: Martha Stewart
Constant stirring gives risotto its creamy texture in this butternut squash-laden meal.
Author: Martha Stewart
Try this sophisticated take on spaghetti squash when you need a gluten-free dinner party side. Tossing the squash strands with brown butter and topping...
Author: Martha Stewart
Because a spaghetti squash is difficult to cut through when uncooked, we found that roasting it whole is the easiest way to prepare it for this spaghetti...
Author: Martha Stewart
This vegetarian main dish is packed with Italian flavors.
Author: Martha Stewart
Enjoy sweet and savory flavors with this delicious side dish recipe, courtesy of chef Andrew Carmellini. Also try:Cider-Glazed Rack of Pork
Author: Martha Stewart
A hearty whole grain with an unmistakably buttery flavor, golden-colored kamut berries are an excellent source of protein, vitamins, and minerals. Try...
Author: Martha Stewart
For a rice dish made for fall, add butternut squash to a combination of water, unsalted butter, and ginger and watch as it boils and bubbles. It's super...
Author: Martha Stewart
Author: Martha Stewart
Instead of plain-old mashed potatoes, look to vegetables like roasted butternut squash and carrots for your holiday-or even a weeknight chicken dinner-side...
Author: Martha Stewart
This wafer-thin cookie-cup is a beautiful and delicious way to serve homemade ice cream, frozen yogurt, fresh berries, or mousse.
Author: Martha Stewart
In this doubly lucky dessert, two Rosh Hashanah favorites-raisin challah and apples dipped in honey-come together in an ambrosial brown betty. Top it with...
Author: Martha Stewart
Ready in under 30 minutes, this delicious vegetarian meal is a veritable symphony of hearty flavors everyone in the family will love.
Author: Martha Stewart
The subtlety of leeks and shallots complements the bold flavor of cremini mushrooms in this rich stuffing.
Author: Martha Stewart
Spaghetti squash looks intimidating to cook but it's really simple and the payoff is delicious.
Author: Martha Stewart
If possible, try to buy frozen artichoke hearts. They'll taste fresher and won't have any added salt.
Author: Martha Stewart
Author: Martha Stewart
Cooked in an Instant Pot or pressure cooker in under an hour, butternut squash takes on a velvety texture and mellow sweetness that blend well with the...
Author: Martha Stewart
This five-herb paste recipe from chef Yotam Ottolenghi's "Plenty" cookbook gives his Green Couscous its vibrant color.
Author: Martha Stewart
Poach the squash with orange marmalade, ginger, and vanilla, and serve warm with toasted walnuts. Then, don't be surprised if you want the resulting treat...
Author: Martha Stewart
Transform leftover curry into an easy potpie with puff pastry.
Author: Martha Stewart
This recipe for pumpkin puree, courtesy of chef Paul Bergeron, is used to make his delicious Pumpkin Pecan-Praline Pie.
Author: Martha Stewart
If you can't find fresh edamame, frozen works just as well. Look for it in the freezer section of your grocery store.
Author: Martha Stewart
Butternut squash lends a lush texture and sly sweetness to everyday mashed potatoes. A whisper of nutmeg finishes it off.
Author: Martha Stewart
This recipe for pink apple sauce is a colorful, tasty snack that everyone will love.
Author: Martha Stewart
Author: Martha Stewart
This hearty Asian rice bowl features adzuki beans, tofu, and butternut squash.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This recipe uses kid-friendly cinnamon and raisins along with squash and apples for a sweet side everyone in the family can enjoy.
Author: Martha Stewart