This scalloped potatoes recipe is a traditional recipe that can be prepped the night before serving. Creamy with a cheesy topping, scalloped potatoes can easily play side dish to almost any main course....
Author: Martha Stewart
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
Use this North-African spice mix to season Sweet Dumpling Squash with Moroccan Vegetable Stew.
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
Use this pesto to make our Grilled-Vegetable Panini.
Author: Martha Stewart
If you prefer an exceptionally spicy sauce, use 3 teaspoons of the crumbled dried chiles. For a medium-hot sauce, use 2 teaspoons.
Author: Martha Stewart
Serve this tartar sauce with our Maryland Crab Cakes.
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
This sauce is delicious served over pasta, couscous, or with rice and beans.
Author: Martha Stewart
This jam is made with Sauternes, a dessert wine. When served with a dollop of thick, creamy Greek yogurt, it makes for a wonderful dessert.
Author: Martha Stewart
Oven-cured tomatoes require only a few minutes of hands-on preparation but must dry out overnight in the oven.
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 recipe is used in our Chartreuse Punch.
Author: Martha Stewart
You can use any assortment of firm vegetables, such as a mix of brussels sprouts, turnips, cabbages, and shallots, for this recipe.
Author: Martha Stewart
Do the unexpected with your nuts: Add some fried capers to the mix for a Mediterranean flair.
Author: Martha Stewart
Made with a mortar and pestle or whisked in a bowl, this mayonnaise is rich, garlicky, perfect. Try with: seafood, vegetables, a steak sandwich.
Author: Martha Stewart
Best of both worlds: Leftover creamy polenta from tonight turns into crisp pan-fried polenta cakes tomorrow. Portobellos add meatiness and depth to this vegetarian dish.
Author: Martha Stewart
Thanks to Ayesha Curry's serious spice medley and diced mango slaw, sautéed shrimp has never tasted better.
Simple syrup can be stored in an airtight container in the refrigerator for as long as two months. The recipe can easily be doubled or tripled so that you always have some on hand.
Author: Martha Stewart
Use this puree to make our Pumpkin Patch Cupcakes and Pumpkin Pudding.
Author: Martha Stewart
Use this aioli to make chef Andy D'Amico's incredible Five Napkin Burger.
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
Here's the easy way to temper chocolate in the microwave. Jacques Torres demonstrated this technique on Episode 501 of "Martha Bakes."
Author: Martha Stewart
Thanks to wine-glazed Lady apples and prunes -- and the tangy juices from roasting -- a classic fruit-and-duck pairing is possible when you serve this alongside our Roasted Duck Breasts.
Author: Martha Stewart
Zucchini gives a different spin to this Mediterranean dip traditionally made with eggplant. Serve the dip as part of a mezze platter, alongside pita, crudite and olives.
Author: Martha Stewart
This recipe was published in Entertaining in 1982--and Martha has been making it ever since! It's named for a woman who worked with Martha in her catering days.
Author: Martha Stewart
Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
Author: Martha Stewart
This meal comes together especially easily when using extra roasted vegetables reserved from Cauliflower Steaks with Roasted Pepper and Tomato Salad. If you haven't made that recipe, simply roast 1 cup...
Author: Martha Stewart
You can make the bechamel sauce three days ahead (let it cool completely before refrigerating). The onions can be cooked, peeled, and refrigerated overnight. Heat the onions and sauce together over low...
Author: Martha Stewart
A sweet-tart blood-orange compote perfectly complements the spices in the Gingerbread Icebox Cake.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Try a flavorful combination of dried bay leaves, allspice, coriander seeds, mustard seeds, dill seeds, and red pepper flakes when you boil your favorite shellfish. Use it to make our One-Pot Shrimp Boil...
Author: Martha Stewart
Fennel seeds and star anise add a welcome savory note to this citrusy cocktail syrup. Make a big batch to gift for the holidays or use it to make our Spiced Orange Aperitif.
Author: Martha Stewart
Celery root (also called celeriac) adds a mild earthy flavor to this creamy side dish. Thin the puree with some warm milk or low-sodium broth for a silky, satisfying soup.
Author: Martha Stewart
If you are looking for a healthy, tasty and high protein recipe this quinoa tuna casserole recipe is for you. This quinoa tuna bake recipe is made with canned tuna, but if you desire, you can prepare it...
Author: TheCookingFoodie
Quick and easy Nutella truffles recipe. Another no-bake dessert with Nutella, exactly how you like. You can top these truffles with any king of topping: cocoa powder, chopped hazelnuts, chocolate sprinkles...
Author: TheCookingFoodie
Use this recipe to make Potato Galettes and Rosti Potatoes. Because this butter has no milk solids, it can withstand higher cooking temperatures without burning.
Author: Martha Stewart
Author: Martha Stewart
Roasted garlic is an excellent addition to our Herb Toasts with Tomato Salad.
Author: Martha Stewart
To extract the pomegranate seeds, halve the fruit, hold each half cutside down over a bowl, and whack the outside with a wooden spoon.
Author: Martha Stewart
This recipe is sufficient to pickle three cantaloupes, two medium pumpkins, or two pounds of pearl onions.
Author: Martha Stewart
Make the most of sweet summer corn with this classic American side dish that's simple to prepare. Be sure to soak the ears before grilling, use our smart technique for removing the corn silk before the...
Author: Martha Stewart