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
Lightly steaming the ramps before sauteing will lessen their strong flavor.
Author: Martha Stewart
Colorful and delicious, this isn't any ordinary applesauce. Adding chia seeds amps up the nutritional value of this snack; chia is high in calcium and a great source of omega-3 fatty acids.
Author: Martha Stewart
Use this simple syrup in our Chestnut Cake with Chocolate-Armagnac Glaze.
Author: Martha Stewart
Stir up this spicy spread, season with salt and pepper, and use on your favorite sandwich or burger.
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
Confit comes from the French word for "preserve," confire. For tomatoes, that means baking them at a low temperature with basil, garlic, and olive oil.
Author: Martha Stewart
One of the best ways to use this bright condiment is spooned over broiled or grilled fish.
Author: Martha Stewart
This spicy pairing of dried chile peppers and fresh rosemary with Cerignola olives makes a lovely gift.
Author: Martha Stewart
Tahini adds a nutty richness to this sweet and creamy dip, suitable for snacking or a light, healthy dessert.
Author: Martha Stewart
A double hit of apple from cider and cider vinegar punches up this everyday vinaigrette. Run with the theme by using the dressing in a salad that incorporates slices of apple.
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
Serve these tangy, crunchy vegetables with our Mango-and-Lime-Glazed Chicken.
Author: Martha Stewart
In late summer, a fine side is a salad with tomatoes from the garden and a few slices of onion.
Author: Martha Stewart
This is a great way to use autumn's abundance of apples. Even fruit that is slightly bruised works well; simply trim the brown portion. Or try ripe pears in place of the apples.
Author: Martha Stewart
This perennially popular side dish is often so laden with butter and hot cream that the flavor of the potato gets lost in the mashing. Our rendition derives its velvety texture from butter and skim milk,...
Author: Martha Stewart
Stir together this sassy spread, season with salt and pepper, and use on your favorite sandwich.
Author: Martha Stewart
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
Mascarpone, a slightly sweet Italian cream cheese, pairs nicely with the tart and sweet dried fruit.
Author: Martha Stewart
Gremolata is a garnish made from chopped parsley, garlic, and lemon zest. It is traditionally served with rich osso buco, but here we have stirred it into beans for a refreshing accompaniment to Roasted...
Author: Martha Stewart
French for "English Cream" this custard sauce is perfect for pouring on a variety of desserts and only requires five ingredients, which you may already have in your kitchen! Serve this Creme Anglaise with...
Author: Martha Stewart
Classic mashed potatoes get a sweet parsnip topping for a twist on a traditional side dish.
Author: Martha Stewart
In twice-baked sweet potatoes, the flesh is mashed with pureed cottage cheese, shallots, sage, salt, and pepper. The mixture is then spooned back into the potato-skin shells, sprinkled with additional...
Author: Martha Stewart
The signature blend of tangy and spicy in salsa makes it a versatile flavor enhancer in all kinds of dishes. We blended it into an easy grilling sauce to brush onto grilled meats and vegetables.
Author: Martha Stewart
Serve this dipping sauce with our Coconut Almond Rice and grilled shrimp.
Author: Martha Stewart
A squeeze of lemon lends this dish a bright flavor.
Author: Martha Stewart
Use these sweet blooms to decorate our Chocolate-Zucchini Sheet Cake with Cream-Cheese Frosting or any summer dessert you please. The flavor is reminiscent of candied pumpkin.
Author: Martha Stewart
Creme de menthe and powdered green tea flavor pillowy souffles, frozen and served in tiny porcelain dishes. The desserts are less fragile than baked souffles and can be made a day in advance.
Author: Martha Stewart
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
Glazing carrots with orange juice enhances their natural sweetness.
Author: Martha Stewart
This batter is key to bringing out the best flavor in your tamales.
Author: Martha Stewart
This mushroom and chestnut soup is creamy, rich and so delicious! The combination of flavors is ideal for winter, and the result is an amazing and comforting soup. This mushroom & and chestnut soup can...
Author: TheCookingFoodie
Roasting olive-oil-bathed potato wedges in a preheated pan results in crisp edges. Recipe adapted from A Bird in the Oven and Then Some by Mindy Fox (Kyle Books; 2010).
Author: Martha Stewart
This pesto recipe uses very little oil and cheese. Instead, the creamy roasted garlic provides the rich texture.
Author: Martha Stewart
Follow this easy recipe to learn how to make homemade strawberry ice cream. This homemade strawberry ice cream is so creamy and delicious. This recipe requires only 3 ingredients and 5 minutes of work....
Author: TheCookingFoodie
This spread, similar to pumpkin butter, is great to have in the fridge. Pair it with apples (as a nut-free substitute for peanut butter), or layer it on toast with Neufchatel cheese.
Author: Martha Stewart
If yellow and orange bell peppers are available, mix them to make a more colorful relish. Use this to top Cornmeal-Crusted Soft-Shell Crabs.
Author: Martha Stewart
This sauce is perfect with our Shrimp, Pork, and Sugar Snap Spring Rolls.
Author: Martha Stewart
We like this mess-free method of roasting peppers under the broiler, but you can also blacken them over an open flame until completely charred on all sides. They're delicious in a salad or served as an...
Author: Martha Stewart
Celery root and leeks make home fries into a sophisticated side dish for dinner.
Author: Martha Stewart
Lentils are enlivened by coriander, ginger, mint, and cilantro. Sweet beets add lots of minerals.
Author: Martha Stewart
Don't mash these potatoes very much; they aren't meant to be smooth.
Author: Martha Stewart
This side of sauteed greens takes its tangy lift from a generous squeeze of lemon.
Author: Martha Stewart
A potato rosti, started on the stove and finished in the oven, stands in for more involved fried latkes. In this recipe, celery root imparts a bright flavor, while serving wedges with sour cream makes...
Author: Martha Stewart
This tahini mayonnaise has a nutty flavor that pairs well with our recipe for Veggie Burgers.
Author: Martha Stewart