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
If you like, you can easily substitute four bone-in, skin-on chicken breasts (10 to 12 ounces each) for the Cornish hens in this recipe.
Author: Martha Stewart
Zucchini and black beans come together for a juicy and satisfying taco punctuated by fresh, creamy toppings.
Author: Martha Stewart
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
Not your ordinary sweet potatoes, these are twice-cooked, punched up with vinegar and thyme, and meant to be enjoyed in their fiber-rich skins.
Author: Martha Stewart
Serve this summery salsa over grilled chicken breasts, lamb chops, or flank steak for an infusion of spicy sweetness.
Author: Martha Stewart
Dress up the ultimate movie nosh in rich caramel and toasted black and white sesame seeds for your next Oscars party. To make the process seamless, make sure you have all your ingredients measured out...
Author: Martha Stewart
This butter is simple to make and can be used to enhance any meat or fish dish. It's best when served fresh. Try it on our Grilled Beef Tenderloin and Grilled Whole Arctic Char.
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
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
For South Carolina pitmaster Rodney Scott, smoke is the primary seasoning for his famous pork spare ribs...but the all-important dry rub is a close second. This rib rub is used in Scott's Spare Ribs recipe...
Author: Martha Stewart
You can use store-bought mayo, but you may want to consider making your own.
Author: Martha Stewart
Dry vermouth and coriander seed add layers of flavor to this simple pickling solution.
Author: Martha Stewart
Sidle up to the table, split open a spud, and fill it with one of our four flavor combinations. Each topping combination is enough for four potatoes. If you've got a crowd to feed, bake more potatoes,...
Author: Martha Stewart
Green beans, cauliflower, carrots, or beets would also work in this preparation.
Author: Martha Stewart
Polenta is flavored with Parmesan cheese, garlic, chives, and paprika. It is cooked on the stove, allowed to set, cut into wedges, and then broiled.
Author: Martha Stewart
This plant-powered lunch is packed with healthy fats from avocado and fiber-packed ingredients like sweet potatoes and black beans. It will fuel your afternoon and keep you sated until dinnertime.
Author: Martha Stewart
This creamed Swiss chard includes onion, garlic, and nutmeg for a flavorful side dish.
Author: Martha Stewart
These pantry staples are versatile, healthful, and delicious. Count on them for simple, satisfying meals.
Author: Martha Stewart
Pomegranate seeds and glaze add bright color and flavor to acorn squash.
Author: Martha Stewart
For raw packing, Eugenia Bone prefers widemouthed pint jars because they're easier to reach into. Recipe copyright 2012 by Eugenia Bone.
Author: Martha Stewart
Traditional remoulade is made with mayonnaise. We have lightened this traditional side dish with a lemony-yogurt dressing.
Author: Martha Stewart
Chef Scott Frantangelo roasts tomatoes to intensify their flavor -- it's a good way to use them out of season.
Author: Martha Stewart
Vegetarians and meat-eaters alike will appreciate the appeal of this hearty knife-and-fork dish.
Author: Martha Stewart
This Chinese-style vegetable side dish is quick to prep and very tasty.
Author: Martha Stewart
Use overripe fruit, such as peaches, to make flavored vinegars for green salads. When presented in glass vessels or jars, the vinegars also make great hostess gifts.
Author: Martha Stewart
Use this side dish to accompany our Rolled Butterfield Leg of Lamb with Herbs and Preserved Lemons.
Author: Martha Stewart
This tangy aioli is the perfect complement to our Grilled Jumbo Shrimp and Linguica with Corn.
Author: Martha Stewart
This is delicious spooned over ice cream and fresh fruit, or as an accompaniment to our Berry Vacherin.
Author: Martha Stewart
It doesn't get more classic than ranch dip but we've punched things up by forgetting about the pre-made seasoning packet and opting for a homemade version with buttermilk and loads of fresh herbs. For...
Author: Martha Stewart
The secret to Everyday Food host Sarah Carey's flavorful preserved lemons? Cinnamon sticks, fresh bay leaves, and two types of seeds -- fennel and coriander. They're her secret-weapon ingredient in these...
Author: Martha Stewart
Roasted garlic's buttery texture and sweet flavor are intensified when it is tucked inside and underneath the skin of Cornish game hens in this variation on chicken with forty cloves of garlic.
Author: Martha Stewart
Pipe these easy, elegant toppings on slices of round vegetables, baby carrots halved lengthwise, or vegetables that naturally hold the filling, like celery and endive. Apply the cream cheese to the crudites...
Author: Martha Stewart
The tartness of the red wine vinegar helps to offset the pear and dried cherry sweetness of this chutney.
Author: Martha Stewart
Tart and sweet, this jam gets a bit of extra texture from bits of freshly grated orange zest. The only other ingredients you need are fresh raspberries, sugar, and freshly squeezed lemon juice.
Author: Martha Stewart
Catherine McCord, the founder of Weelicious, a website with easy, kid-friendly recipes for busy parents, created this side dish. Shredding makes the brussels sprouts beautiful and lacy.
Author: Martha Stewart
Author: Martha Stewart
Escarole, a juicy member of the chicory family, is popular in southern Italy. Like other pot greens, it's at its best in winter.
Author: Martha Stewart
Baked potatoes get a lift when topped with this tangy yogurt cheese.
Author: Martha Stewart
All-purpose potatoes, like Yukon gold, work well in this recipe, but your favorite variety can be substituted.
Author: Martha Stewart
Why buy a can when it's so easy to use fresh cranberries?
Author: Martha Stewart
Chives in oil enhance the flavors of both poultry and fish.
Author: Martha Stewart
Milled tomatoes are the gift that keeps on giving. They're the key to Martha's Simple Marinara, and the scraps make a delicious Summer Tomato Water.
Author: Martha Stewart
Roasting the garlic head first reduces the garlicky taste in the mashed potatoes.
Author: Martha Stewart