By first steaming then lightly frying cauliflower, you get crisp, flavorful florets that benefit from an umami-packed sauce of garlic, white wine, mint, and anchovies.
Author: Martha Stewart
These thick slices of winter squash are browned over a grill, casting a lovely smoky flavor.
Author: Martha Stewart
This Brazilian stew can include any combination of fresh, cured, and smoked pork and beef.
Author: Martha Stewart
The flavor of romesco improves with time; you can store it in the refrigerator for up to three days before serving, at room temperature.
Author: Martha Stewart
Combining extra-virgin olive oil with safflower oil results in a richer and more luxurious emulsion than typical store-bought mayo.
Author: Martha Stewart
These chips are thinly sliced pears coated with sugar and baked until crisp.
Author: Martha Stewart
Sweet berries get the savory treatment with the addition of shallots, vinegar, and parsley. Spoon the relish over roasted chicken breasts or over grilled chicken or pork.
Author: Martha Stewart
Ready in just a few minutes, this simple dipping sauce for our Fondue Bourguignonne combines three no-cook ingredients.
Author: Martha Stewart
These small red potatoes quickly absorb the rich Provencal flavors of garlic, olives, thyme, and rosemary while steaming.
Author: Martha Stewart
This hearty one-pan dish is perfect for chilly nights.
Author: Martha Stewart
Use this recipe when making our Raw-Artichoke-and-Tomato Salad.
Author: Martha Stewart
Creamed kale, collards, and Swiss chard are studded with chestnuts.
Author: Martha Stewart
Because confectioners' sugar contains cornstarch, it is not kosher for Passover. This clever recipe makes a fine substitute to top dessert.
Author: Martha Stewart
Creamy yet light, thanks to the buttermilk base, this tangy combination of cheese and lemon is great over a chopped salad.
Author: Martha Stewart
This vegetable and fruit side dish makes a delicious accompaniment to our Prime Rib Roast.
Author: Martha Stewart
Each flavored syrup recipe makes 6 tablespoons -- enough for two servings of our Colorful Cows.
Author: Martha Stewart
Homemade mayo has a far fresher flavor than its supermarket kin. A voluminous batch of the stuff can be had at the flip of a switch, by beating egg yolks, lemon juice, and oil in a mixer. Purists with...
Author: Martha Stewart
Make this sauce to serve with our Poached Salmon.
Author: Martha Stewart
Use this vinaigrette to dress our Avocado and Orange Salad.
Author: Martha Stewart
Meaty vegetables, like portobello mushrooms, can make a light, satisfying dinner, even for those with bigger appetites.
Author: Martha Stewart
Hearty enough to serve solo, chorizo can also constitute part of a larger Spanish-style tapas. Manchego cheese, olives, and Marcona almonds-a traditional trio- complete the Spanish theme perfect for a...
Author: Martha Stewart
Use this easy-to-make fresh tomato sauce from chef Scott Conant in his Ricotta Raviolini recipe.
Author: Martha Stewart
This extract is best if steeped for two months or longer. Use this recipe to make our Chocolate Strawberry Ice Cream Sandwiches.
Author: Martha Stewart
This sauce comes out bright with a bite, thanks to sweet steamed beets and fiery fresh horseradish root. Dab it on to favorites like corned beef, roasted salmon, or even these cheesy scalloped potatoes....
Author: Martha Stewart
Easy to make but a luxurious and unexpected bar snack, that's these saffron almonds.
Author: Martha Stewart
Tuscan kale (also called dinosaur or lacinato kale) has a slightly sweeter flavor than regular kale. Choose the smaller leaves, which are tender and more mild than larger leaves.
Author: Martha Stewart
Use this recipe to make our Hot and Nutty Whiskey Sours.
Author: Martha Stewart
Eat these pickles as a simple snack or store for later and use as a side.
Author: Martha Stewart
The combination of game birds and green grapes is common in southern France and Italy.
Author: Martha Stewart
This recipe goes with our Olive Oil Cake with Vanilla Yogurt.
Author: Martha Stewart
Olive oil, salt, and high heat are all you need to transform these green peppers into an addictive side dish. They also make a great bar snack alongside Mezcal with Sage Ice Cubes.
Author: Martha Stewart
Nuts are loaded with heart-protective unsaturated fats. Dark chocolate can assist in lowering blood pressure, and the antioxidants in dried blueberries may stave off arterial plaque.
Author: Martha Stewart
A low-calorie way to enjoy chicken.
Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern Hospitality" (Rizzoli). Martha made this recipe in episode 705 of Martha Bakes.
Author: Martha Stewart
Candied lemon zest is combined with poached and fresh cherries, wafer cookies, and whipped cream to make our Lemon and Cherry Trifle.
Author: Martha Stewart
A few minutes under the broiler -- plus a heavy sprinkling of fontina cheese -- transforms sliced mushrooms into a flavorful (and deliciously gooey) side dish.
Author: Martha Stewart
Wild mushrooms sauteed in sherry make a rich topping for Thanksgiving mashed potatoes, and roasted celeriac lends the dish a slightly nutty flavor.
Author: Martha Stewart
Make this sauce to spoon over our Stuffed Swiss Chard.
Author: Martha Stewart
Adding a bay leaf to this blackberry jam brings about a very subtle flavor change. Don't be surprised when the spoonfuls get bigger as they are scooped out of jars and onto toast.
Author: Martha Stewart
This French-inspired sauce adds garlicky depth to chef Todd English's Bouillabaisse.
Author: Martha Stewart
Use this North-African spice mix to season Sweet Dumpling Squash with Moroccan Vegetable Stew.
Author: Martha Stewart
Use whatever type of tomatoes you like: juicy heirlooms, meaty plums, or sweet yellows.
Author: Martha Stewart
Glazed in a salty-sweet blend of sesame seeds, honey, and olive oil and roasted until crunchy, the humble beans make a nicely adult, tree-nut and peanut-free alternative to the typical candied nuts.
Author: Martha Stewart
We use these jalapenos to garnish our Bloody Marys, but they can also be used to top sandwiches and burgers.
Author: Martha Stewart
Use this safron aioli recipe to make our Basque Salad.
Author: Martha Stewart