Braised, tender baby artichokes add a taste of spring to any meal.
Author: Martha Stewart
Use this horseradish cream as a delicious side for our Beef Tenderloin.
Author: Martha Stewart
Brussels sprouts, pureed with cream, butter, and nutmeg, are served with a scattering of blanched leaves.
Author: Martha Stewart
This butter is delicious spread on a warm Buttermilk Biscuit.
Author: Martha Stewart
Best gluten free pizza crust recipe ever. Your search is over! This is the most amazing gluten free pizza crust recipe, and it also happens to be a dairy free and egg free pizza crust, too. Borderline...
Author: Melissa Johnson
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
This honey marinade has many great uses: As a vinaigrette, it can be drizzled over salad greens such as arugula or watercress; add it to shredded red or green cabbage for a sweet-and-sour slaw; toss it...
Author: Martha Stewart
Look for squash with smooth skins and no soft spots or blemishes. They should also feel heavy for their size.
Author: Martha Stewart
This aioli recipe adds garlicky flavor to chef Dan Kluger's Peekytoe Crab Toast.
Author: Martha Stewart
You can use any mushroom variety you like here. Learn about all the different kinds in our Mushroom Glossary.
Author: Martha Stewart
A quick and easy side dish when entertaining a crowd for an outdoor lunch or dinner, grilled corn gets a flavor boost from salt mixed with cilantro, an herb with a zesty, slightly spicy flavor.
Author: Martha Stewart
A pinch of cayenne pepper adds just the right amount of heat in this fragrant cocktail syrup made with cinnamon, cardamom, and vanilla beans. Bottle it for holiday or hostess gifts or use it to make our...
Author: Martha Stewart
Brine the lemons at least a month before using. Store-bought preserved lemons are a fine substitute and are available online or at specialty-food stores.
Author: Martha Stewart
This sauce, from reader Laura Metrick of Dania Beach, Florida, also works well as a sandwich spread or a base for tomato bruschetta.
Author: Martha Stewart
A twist on the traditional tandoori marinade, this cumin- and coriander-flecked yogurt paste remains on the chicken during roasting, ensuring that the skin crisps, while keeping the underlying meat moist...
Author: Martha Stewart
A glaze of butter and brown sugar coats hearty wedges of sweet, colorful squash while they roast.
Author: Martha Stewart
Ghee is butter that has been melted slowly to separate the liquid butter from the milk solids, which sink to the bottom. The butter is cooked until the moisture evaporates and the solids begin to brown....
Author: Martha Stewart
This vegetarian stew is just as satisfying as one made with beef.
Author: Martha Stewart
This sweet-tart relish is a great accent to Herb-Crusted Standing Rib Roast. It's also tasty with pork chops.
Author: Martha Stewart
Luscious whole-milk yogurt adds an unexpected tart note to a fiery Indian marinade of cumin, cardamom, and cayenne pepper. Use this marinade to make Tandoori Fried Chicken.
Author: Martha Stewart
Take advantage of sweet summer corn with this classic American side dish. Grill corn on the cob until the husks are slightly charred and corn is tender.
Author: Martha Stewart
Sharply flavored and nutritionally rich mustard greens are best served sauteed.
Author: Martha Stewart
Aged Gouda has a sharp, nutty flavor that is slightly more pronounced than in younger versions of the Dutch cheese; Parmesan or pecorino can also be used.
Author: Martha Stewart
This créme fraiche and lemon vinaigrette will add a creamy richness to salads and also doubles as a quick and easy dipping sauce.
Author: Martha Stewart
This healthy side dish gets tons of flavor from ginger, shallot, vinegar, and brown sugar.
Author: Martha Stewart
Many holiday recipes call for dried fruits that have been steeped in alcohol. Make a batch in advance to have on hand, adapting the fruits and liquors to your taste.
Author: Martha Stewart
Instead of mashed potatoes, try this sweet, lower-calorie puree, which needs only a bit of butter.
Author: Martha Stewart
Serve these easy lemony potatoes with our Roasted Salmon with Herbed Yogurt.
Author: Martha Stewart
Author: Martha Stewart
Roasted onions, sweet and slightly caramelized, are always a favorite vegetable side dish.
Author: Martha Stewart
This creamy cheese sauce gets its signature nutty flavor from Gruyere, a Swiss cheese that melts beautifully. Use it to make our savory Chicken Crepes.
Author: Martha Stewart
Spread it on meat or chicken before grilling, or serve it with corn on the cob.
Author: Martha Stewart
Quick and easy to make, this bright-orange relish is a perfect accompaniment to pan-seared salmon, but it's also great on grilled chicken cutlets or tossed into a salad with cooked grains and feta.
Author: Riley Wofford
Use this relish as a delicious condiment for roasted chicken or as a topping for crostini. Try it in Pasta with Eggplant-Tomato Relish.
Author: Martha Stewart
The signature blend of tangy and spicy in salsa makes it a versatile flavor enhancer in all kinds of dishes. We whisked it into eggs for a zesty baked frittata.
Author: Martha Stewart
This relish goes well with grilled or roasted chicken, pork, turkey, or duck.
Author: Martha Stewart
Zucchini and black beans come together for a juicy and satisfying taco punctuated by fresh, creamy toppings.
Author: Martha Stewart
You'd never guess from the floral flavor of rose-colored quince jelly that raw quince is quite tart. The jelly is finished with star anise for a hint of licorice, a classic pairing. Serve this with our...
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Shingling these potatoes is as easy as thinly slicing each (just not all the way through) before roasting them. The result is a beautiful display. Put them in the oven 30 minutes before the beef goes in...
Author: Martha Stewart
This seafood condiment is a must-have, especially when there are raw oysters to be had in our Fruits de Mer Platter.
Author: Martha Stewart
This fruit spread comes together quickly, unlike many jams and jellies.
Author: Martha Stewart
Oven-drying, a slow, gentle cooking process that evaporates the water in vegetables or fruits, works particularly well with tomatoes. Use this recipe when making our Oven-Dried BLT.
Author: Martha Stewart