Martha grows many different varieties of strawberry at the farm and loves making jam with them. This delicious recipe is adapted from her friend Christine Ferber's book "Mes Confitures." For canning directions,...
Author: Martha Stewart
At once aromatic, spicy, and sweet, this bewitching concoction makes an excellent topping for Christian Petroni's Tenderoni Pizza.
Author: Martha Stewart
We've added slices of rutabaga to pommes Anna, a French dish traditionally made with potatoes alone.
Author: Martha Stewart
This recipe yields a large amount and will keep in the refrigerator for up to a month. Use in stir-fries, noodle soups, or anywhere you need an added hit of flavor and heat.
Author: Martha Stewart
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
Almost any herb can be used to flavor olive oil. Drizzle over pasta, fish, roasted vegetables, or use to make vinaigrette.
Author: Martha Stewart
These potatoes are easily made alongside of Every Week Roast Chicken.
Author: Martha Stewart
This recipe calls for parsley, hazelnuts, and Gouda cheese instead of basil, pine nuts, and Parmesan, adding a whole new dimension to the familiar sauce.
Author: Martha Stewart
Everyday cauliflower gets a flavorful kick from cumin and mustard seeds, ginger, garlic, and chiles.
Author: Martha Stewart
A tropical chutney of mango, pineapple, and fiery pepper is the perfect complement to roasted red snapper.
Author: Martha Stewart
Homemade mayo has a distinct lusciousness. Making it in the blender is foolproof. (Store-bought can be used in a pinch.) Mix with boiled potatoes, shredded cabbage, or seafood for upgrades to warm-weather...
Author: Martha Stewart
Earthy parsnips are sweetened with apples and blended into a delightfully silky puree.
Author: Martha Stewart
Serve this side dish with our Hot-Smoked Salmon Steaks with Morel Sauce.
Author: Martha Stewart
This quick pickle adds a bright kick to salads, fried foods, and roasted vegetables. Try it as a pizza topping, with roasted cauliflower and some thinly sliced salami.
Author: Martha Stewart
This classic tomato sauce suits any pasta, including our Pappardelle with Lobster, Spicy Tomato Sauce, and Mint.
Author: Martha Stewart
Use this syrup with our Strawberry Hibiscus-Tea Lemonade or Jasmine-Tea Tangerineade. It can be doubled or tripled and kept on hand for up to a month.
Author: Martha Stewart
The crunchy, downright addictive topping in this recipe adds big flavor to all manner of side dishes, including mashed potatoes, brussels sprouts, and dressings, or even as a garnish for turkey and gravy....
Author: Martha Stewart
The apples add sweetness to this dish, and roasting intensifies the flavor, without adding any fat.
Author: Martha Stewart
This dessert is mounded into the shape of a mountain and covered with whipped cream. Twenty ounces of frozen chestnuts can be substituted for two pounds of fresh.
Author: Martha Stewart
Serve this tangy dipping sauce with our Crisp Orange-Chicken Spring Rolls or Fresh Avocado and Smoked-Salmon Spring Rolls.
Author: Martha Stewart
This leafy relative of broccoli has a pleasant sharpness, but it can become too bitter if it is overcooked. Adding lemon to this sautéed broccoli rabe recipe brightens up the side dish.
Author: Martha Stewart
Just because you're in the middle of the woods doesn't mean that your food needs to lack flavor. These potatoes are grilled to tender perfection with herbs and garlic in an aluminum foil pouch.
Author: Martha Stewart
The food processor makes quick work of chopping the garlic and pureeing the canned tomatoes in this simple sauce. Keeping a stash in the fridge or freezer is like having money in the bank. Use it in our...
Author: Martha Stewart
These baked coconut chips are sweetened with brown sugar. Add them to a coconut cake for garnish. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Author: Martha Stewart
These French-style chocolate disks are as pretty as can be and a cinch to make. Craft a batch to gift and you'll spread cheer to friends and neighbors, colleagues, and everyone else who made this year...
Author: Martha Stewart
This thin sauce has a strong cayenne taste and can be used to add flavor to sauces and foods such as pizza, chicken wings, and sandwiches.
Author: Martha Stewart
Serve this chutney with our Spice-Rubbed Grilled Salmon.
Author: Martha Stewart
These spicy baked beans make the perfect accompaniment to our Southwestern-style Turkey-Pork Burgers.
Author: Martha Stewart
Author: Martha Stewart
Baby artichokes require less trimming than regular ones, and cook a bit more quickly. Choose ones that are small and unblemished.
Author: Martha Stewart
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
Sugar and spice mingle in this stunning terrine constructed of layers of paper-thin pear slices that are baked until meltingly tender. A dusting of star anise imparts a subtle but memorable zing.
Author: Martha Stewart
When you spot a good deal on plum tomatoes, buy a bunch. Roasting preserves them for later use and maximizes their sweetness. Use roasted tomatoes in Roasted-Tomato Pasta with Basil, Beef and Tomato Stew,...
Author: Martha Stewart
Use this recipe as a topping for our Turkey-Pork Burgers.
Author: Martha Stewart
We put a summery, tropical spin on a classic ambrosia salad with ginger, coconut, pineapple and more exotic flavors.
Author: Martha Stewart
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
Use it by itself or as an ingredient in other recipes. We used a combination of Gala, Golden Delicious, and McIntosh.
Author: Martha Stewart
Use this syrup to give a rosemary flavor to our Sparkling Strawberry-Rosemary Lemonade.
Author: Martha Stewart
Baby carrots get a flavor boost from ginger and jalapeno.
Author: Martha Stewart
Use this recipe when making our Passion-Fruit Orangeade.
Author: Martha Stewart
For a slightly different take on the usual potatoes, pumpkin and braised Swiss chard are mashed along with the spuds for a dish still wholly suited to the holiday table.
Author: Martha Stewart
Adding marmalade to the pan drippings is an easy way to reproduce the flavors of a classic duck a lorange.
Author: Martha Stewart
With a salty, umami edge from the miso, brightness from the Meyer lemons, and a touch of sweetness from the honey, this is a next-level carrot recipe.
Author: Martha Stewart
Mellow the sharpness of rutabaga by simmering with white wine, broth, sauteed shallots, and fresh thyme. Finish with Parmesan for a welcome hit of umami.
Author: Martha Stewart