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Roasted Brussels Sprouts with Sunflower Seeds

They may be tiny, but seeds pack a powerful nutritional punch.

Author: Martha Stewart

Perfect Cocktail Sauce

Learn how to make the Perfect Cocktail Sauce to accompany a classic shrimp cocktail.

Author: Martha Stewart

Ginger Snow Peas and Peppers

This Chinese-style vegetable side dish is quick to prep and very tasty.

Author: Martha Stewart

Pierogi with Potato Filling and Brown Butter

Hearty potato pierogi are made creamy with the natural buttery flavor of Yukon golds and a drizzle of nutty brown butter. For a step-by-step guide, see our How-To.

Author: Martha Stewart

Tarragon Syrup for Limeade

The flavor of tarragon, a mix of anise and vanilla, provides distinctive flavor in this syrup for our Tarragon Limeade.

Author: Martha Stewart

Plum Ginger Relish

This relish goes well with grilled or roasted chicken, pork, turkey, or duck.

Author: Martha Stewart

Roasted Cauliflower with Ginger and Mint

Serve with our Spice-Rubbed Lamb Chops.

Author: Martha Stewart

Strawberry Jam

Use slightly underripe strawberries for best results. To extend the jam's shelf life, process in canning jars according to manufacturer's instructions.

Author: Martha Stewart

Tomato Pepper Sauce

Serve this peppery tomato sauce with our Spinach Roulade.

Author: Martha Stewart

Citrus Chips

Say hello to your new favorite healthy snack. Baked low and slow, these citrus crisps taste like sunshine.

Author: Martha Stewart

Creamy Roasted Garlic Mashed Potatoes

Roasting the garlic head first reduces the garlicky taste in the mashed potatoes.

Author: Martha Stewart

Jacques Torres's Chocolate Leather

Follow this technique using dark or milk chocolate to create thin, flexible sheets of chocolate perfect for wrapping around the edges of a cake or creating other decorative details. Jacques Torres prepared...

Author: Martha Stewart

Spicy Applesauce

Adding spices at the end of this recipe helps them retain their flavor; they won't be absorbed into the sauce while cooking.

Author: Martha Stewart

Raw Beets with Orange Coriander Vinaigrette

Raw vegetables lend unexpected texture to the antipasti table and hold up well in salads. In this colorful assemblage, orange-coriander vinaigrette plays off the sweetness of red, golden, and Chioggia...

Author: Martha Stewart

Citrus Hollandaise Sauce

Omitting the vinegar used in traditional hollandaise and using citrus juice instead turns out a creamy sauce that is sweeter than the original.

Author: Martha Stewart

Poblano and Onion Saute

Pair this Latin take on pepper and onions with steak, or fill out the saute with wedges of potatoes, such as red bliss, or a cup of corn kernels.

Author: Martha Stewart

Roasted Eggplant with Basil

This dish goes well with grilled chicken or fish, or toss with pasta.

Author: Martha Stewart

Simple Tomato Sauce

Transform a can of whole peeled tomatoes into a flavorful sauce for pizza or pasta, simply by adding garlic, red pepper flakes, and fresh oregano.

Author: Martha Stewart

Red Wine and Feta Vinaigrette

This vinaigrette recipe from Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Greek Salad.

Author: Martha Stewart

Vegan Mashed Potatoes

Using a ricer yields mashed potatoes with an especially light, fluffy texture. Alternatively potatoes can be mashed with a potato masher or fork. Extra-virgin olive oil makes these potatoes smooth and...

Author: Martha Stewart

Toasted Pumpkin Seeds

Use these seeds to garnish our Cauliflower Soup.

Author: Martha Stewart

Steamed Squash Puree

If you're craving something different this year, try a squash puree (from acorn, kabocha, or butternut). It typically doesn't come in a can, but it's sure worth the effort. Image, from top down: Acorn...

Author: Martha Stewart

Pea Spinach Mash

Easy, peasy: All you need to do is saute, steam, and mash.

Author: Martha Stewart

Pea and Potato Curry

This is a tasty and hearty meatless curried stew to have for dinner tonight.

Author: Martha Stewart

Horseradish Sauce

This is tasty with any prepared beef but it is perfect with our rosemary-garlic roast beef and potatoes.

Author: Martha Stewart

Roasted Squash with Onions and Yogurt

This side served with a mint-yogurt dressing goes well with roasted pork, lamb, or chicken.

Author: Martha Stewart

Sam's Vegetarian Bean Chili

This vegetarian chili is light yet hearty. Perfect for a weeknight dinner, it comes together in minutes with ingredients you might have handy in your pantry.

Author: Martha Stewart

Grilled Fava Beans

Look for sturdy green pods with a velvety fuzz. Avoid any with slimy brown spots or overly large beans.

Author: Martha Stewart

Prune Vanilla Applesauce

Try something new and tasty with yogurt, ice cream, pound cake, or oatmeal.

Author: Martha Stewart

Blueberry Grape Relish

Spread this relish on toasts topped with goat cheese, stir into yogurt or cottage cheese, or spoon over roast chicken or pork.

Author: Martha Stewart

Roasted Carrots, Parsnips, and Shallots

This dish can be made with only carrots or only parsnips (instead of both) by using three pounds of either.

Author: Martha Stewart

Basil Chimichurri

In Argentina, garlicky herb-flecked chimichurri, a condiment as prevalent there as ketchup is in the United States, is spooned over all manner of grilled meats, especially steak.

Author: Martha Stewart

Snap Peas with Dill Butter

This quintessential spring vegetable gets a touch of butter and herbs for a side dish that goes with any main.

Author: Martha Stewart

Roasted Corn with Oregano Butter

Sprigs of herbs tucked inside the husk lend theirfresh flavor to the corn.

Author: Martha Stewart

Red Raspberry Sauce

This is delicious spooned over ice cream and fresh fruit, or as an accompaniment to our Berry Vacherin.

Author: Martha Stewart

Green Tomato Pickles

Green tomatoes are simply red tomatoes that have not ripened fully. If you are unable to find green tomatoes, you can use Kirby cucumbers.

Author: Martha Stewart

Celery Root, Potato, and Leek Home Fries

Celery root and leeks make home fries into a sophisticated side dish for dinner.

Author: Martha Stewart

How to Roast Spaghetti Squash

All you need is the squash, olive oil, and salt and pepper. Slicing crosswise into rings keeps the squash strands long and spaghetti-like.

Author: Martha Stewart

Pecorino Parsley Pesto

Put this pesto on potatoes, grilled beef, chicken or our Lamb Chops.

Author: Martha Stewart

Mixed Vegetable Curry

The vibrant spices in this vegetarian dish give it a great depth of flavor. If you like, serve the curry with a dollop of plain yogurt.

Author: Martha Stewart

Braised Endive in Mustard Vinaigrette

We like to serve endive family-style as a side dish with Pasta with Sausage and Escarole.

Author: Martha Stewart

Red Pepper and Walnut Dip with Pomegranate

This recipe comes from our book "Clean Slate: A Cookbook and Guide."

Author: Martha Stewart

Cerignola Olives with Hot Pepper and Rosemary Oil

This spicy pairing of dried chile peppers and fresh rosemary with Cerignola olives makes a lovely gift.

Author: Martha Stewart

Green Tomato Salsa

This salsa and its pureed counterpart, coulis, add a piquantflavor and varied textures togrilled fish.

Author: Martha Stewart

Caramel Dipped Pecans

Use these nuts to decorate a chocolate or caramel tart.

Author: Martha Stewart

Savory Pumpkin Puffs

Give your party festive flavor with these hors d'oeuvres. Each mini, pumpkin-shaped bite, made with store-bought puff pastry, is filled with grated Gruyère and Parmesan cheeses and Dijon mustard.

Author: Martha Stewart

Grilled Deviled Chickens Under a Brick

Grilling these chickens under a heavy weight will help them cook quickly and evenly, leaving them crisp and juicy.

Author: Martha Stewart

Sour Cherry Conserve

This fruit spread comes together quickly, unlike many jams and jellies.

Author: Martha Stewart

Pumpkin Seed Trail Mix

Whether you're hiking in the hills or to the office, this mix makes a delicious andconvenient seasonal snack. Bursting with contrasting textures and flavors--salty pumpkin seeds, spicy ginger, crunchy...

Author: Martha Stewart

Creamy Herbed Mashed Potatoes

These creamy mashed potatoes are a perfect complement to an early fall dinner.

Author: Martha Stewart