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
Use this recipe when making our Passion-Fruit Orangeade.
Author: Martha Stewart
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
Sweet potato puree is stuffed into squashes, then finished with kumquats and sage.
Author: Martha Stewart
Peppery arugula pesto is the perfect accompaniment to grilled Italian sausages. Save any extra pesto to use on other grilled meats or fish. It will last up to one week in the refrigerator.
Author: Martha Stewart
Use this to make our Gingerbread Town-Square Cake. If you plan to serve the cake to children, omit the brandy and the Cointreau from the syrup.
Author: Martha Stewart
With just a touch of butter and some chopped hazelnuts, these healthy green veggies are transformed into a flavorful side dish.
Author: Martha Stewart
Use this foolproof recipe when making our Ricotta Manicotti with Tomato Sauce.
Author: Martha Stewart
This side pairs well with roast pork loin, lamb chops, or meatloaf.
Author: Martha Stewart
The magic in this dish comes from perfectly toasted garlic. To achieve this gorgeous golden hue -- and avoid bitter burned garlic -- be patient.
Author: Martha Stewart
Cucumber Raita is the perfect addition to any one of our savory mains. Serve this yogurt-based condiment with our Tandoori Chicken.
Author: Martha Stewart
Roasted shallots are delicious as is or in more complex recipes, such as our Shallot-and-Date Empanadas. You can also serve it with roasted meat or poultry.
Author: Martha Stewart
The flavor of this side dish is enhanced by toasted pecans.
Author: Martha Stewart
Get your crunch fix with these crisped split-peas that are a great afternoon snack.
Author: Martha Stewart
These pickled cucumbers go great with our Korean Beef Tacos.
Author: Martha Stewart
Salting and draining the zucchini beforehand prevents this summer salad from getting watery.
Author: Martha Stewart
You can make this port-spiked compote up to a week in advance. Serve it with our Baked Brie.
Author: Martha Stewart
Use half of this recipe in our Roasted-Garlic Turkey Burgers and half for our Grilled-Tomato Sauce.
Author: Martha Stewart
Creamy, hearty gigante beans are substantial enough to serve as a main course. Dandelion greens, most similar to the greens used in Greece, need to be blanched to tenderize their stalks and remove the...
Author: Martha Stewart
Use this easy homemade sauce when making our Smoked Pulled-Pork Sandwiches.
Author: Martha Stewart
Quick and easy chicken curry recipe. This is not traditional chicken curry recipe but the easiest way and it so delicious! Follow this recipe to learn how to make creamy chicken curry.
Author: TheCookingFoodie
Serve these sweet and tart pickles with Five-Spice Pork Tenderloin. We like the relish best the day it is made, but it will keep for up to two days in an airtight container in the refrigerator.
Author: Martha Stewart
Take familiar techniques, like roasting, and apply them in new ways for this delicious side.
Author: Martha Stewart
Use this spice mix of oregano, thyme, and garlic to add depth of flavor to baked or fried sweet-potato fries.
Author: Martha Stewart
Transport yourself to the tropics when you add this flavored rum to pina coladas, daiquiris, or even ginger ale. Use the rum-soaked pineapple as a drink garnish or to top boozy desserts.
Author: Martha Stewart
When a Meyer lemon is fully ripe, its thin, smooth skin should be a rich yellow-orange. Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.
Author: Martha Stewart
Author: Martha Stewart
Get your veggies and your protein fix in this easy, gluten-free chicken and cauliflower-rice casserole. Riced cauliflower stands in for traditional rice, making this creamy casserole low in carbs but-with...
Author: Julia Levy
Caramelizing the onions adds another layer of flavor in this recipe.
Author: Martha Stewart
Use this curd to make our Lemon, Blackberry, and Meringue Parfait. It's also delicious as a spread for scones or shortbread.
Author: Martha Stewart
The brown sugar in this chile rub will caramelize slightly when cooked, giving foods a sweet, tasty glaze. Try it on whole chicken or turkey, pork (tenderloin or chops), and most cuts of beef.
Author: Martha Stewart
Mustard made with dried fruit is always a crowd-pleaser. For something more interesting than the standard varieties, we used figs and apricots.
Author: Martha Stewart
Using agave nectar in the glaze helps balance the heat of the Chinese mustard. You can adjust the amount of mustard to make the flavor more or less fiery.
Author: Martha Stewart
For best results, use coarse (kosher) salt, not table salt, which would be much too salty. If the brine is too tart, add a little sugar to round out the flavor.
Author: Martha Stewart
Use this as a base for pumpkin recipes such as pies, tarts, or our Pumpkin and Pecorino Gratin.
Author: Martha Stewart
Once on hand, this homemade mixture is great for adding flavor to dressings and lentil soups.
Author: Martha Stewart
Use this easy recipe for cilantro oil when making our Crab Cakes.
Author: Martha Stewart
Half-moons of delicata squash make an inviting presentation. No part of the squash goes unused here -- this is one of the few types of winter squash with edible skin; the seeds are caramelized to provide...
Author: Martha Stewart
Ketchup made at home bursts with flavor. This version, spiked with hot chile and citrus, elevates familiar french fries to new heights.
Author: Martha Stewart
The trick here is to start the potato cake on top of the stove to heat it quickly, and then transfer it to the oven where it will develop a crunchy crust.
Author: Martha Stewart
These tender potatoes pair well with steak, braised beef, and Pork Loin with Carrots, Fennel, and Lemons.
Author: Martha Stewart
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
A tasty herb oil is a nice alternative to a heavy or complicated sauce. It's quick and easy to make, and it looks and tastes great.
Author: Martha Stewart
They may be tiny, but seeds pack a powerful nutritional punch.
Author: Martha Stewart
One of the best ways to use this bright condiment is spooned over broiled or grilled fish.
Author: Martha Stewart
Use this simple syrup in our Chestnut Cake with Chocolate-Armagnac Glaze.
Author: Martha Stewart
Glossy and delicious, royal icing is a useful and versatile decorative touch to cookies, gingerbread houses and more. Try this icing with our Stars-and-Moon Cake.
Author: Martha Stewart