Red Thai chile peppers give pickled corn a kick. Simply slice raw corn into thick coins, let it soak in the pickling liquid for 24 hours, and serve it straight from the jar.
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
Use this clever technique to create whimsical nests filled with candy eggs and other adorable Easter treats. Jacques Torres prepared these on Episode 501 of "Martha Bakes."
Author: Martha Stewart
This delicious recipe for mashed potatoes enriched with cream cheese came from Martha's mother, Mrs. Kostyra.
Author: Martha Stewart
The substitution of a cocktail onion for an olive or a lemon twist turns a martini into a Gibson. These citrusy orbs are especially wonderful with gin.
Author: Martha Stewart
Upgrade this simple, classic sauce by adding toasted sesame seeds, chopped scallions, sambal oelek, and/or freshly grated ginger.
Author: Martha Stewart
French pistou sauce is like a nut-free version of Italian pesto. This Southern take comes from chef Sean Brock, and it's served with his Crispy Soft-Shell Crab.
Author: Martha Stewart
Whip up this easy pesto, and you have instant sauce for pasta, fish, chicken, or even pizza.
Author: Martha Stewart
Tangy and fresh, this dip pairs perfectly with raw veggies for a low calorie snack.
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
This créme fraiche and lemon vinaigrette will add a creamy richness to salads and also doubles as a quick and easy dipping sauce.
Author: Martha Stewart
The classic Southern side dish of tender mustard greens is updated with a burst of bright green peas.
Author: Martha Stewart
Hyssop is an herb that helps to relieve congestion, coughs, and hoarseness.
Author: Martha Stewart
A cool and refreshing yogurt dip or spread, tzatziki is usually made with thick, full-fat yogurt. Draining the nonfat yogurt for 2 hours gives it a rich taste.
Author: Martha Stewart
To make this flavorful salad, the poaching liquid reserved from Oven-Poached Figs is incorporated into a vinaigrette dressing.
Author: Martha Stewart
The combined flavors of lemon, vinegar, and anchovies give depth to the herbs.
Author: Martha Stewart
Ramps are wild leeks; baby leeks, whole scallions, or quartered large leeks can be substituted.
Author: Martha Stewart
Use this recipe when making our Watermelon-Ginger Limeade and Sparkling Ginger-Plum Lemonade.
Author: Martha Stewart
Sidle up to the table, split open a spud, and fill it with one of our four flavor combinations. Each topping combination is enough for four potatoes. If you've got a crowd to feed, bake more potatoes,...
Author: Martha Stewart
Serve these savory beans with our Poached Salmon with Beet Relish.
Author: Martha Stewart
Author: Martha Stewart
Crisping sage in the microwave may sound a little unconventional, but it works great. The crumbled herb is sprinkled over freshly popped corn, adding an aromatic quality to the snack.
Author: Martha Stewart
Feel free to substitute vegetables according to what you have on hand.
Author: Martha Stewart
Delicata squash -- typically a sweeter winter squash -- is rendered more explosive in flavor thanks to the garlic and hot pepper jelly.
Author: Martha Stewart
A member of the mint family, horehound is used in teas, candies, and ales.
Author: Martha Stewart
In the Southern Indian state of Andhra Pradesh, the word roti means "in a mortar and pestle"-not the popular Indian flatbread. These fresh vegetable chutneys are usually hand-pounded to retain the full...
Author: Archana Pidathala
Use any dried peppers to make this colorful and piquant butter.
Author: Martha Stewart
You can also use red grapes for this salsa -- just make sure they're seedless.
Author: Martha Stewart
Espresso provides depth and enhances the smokiness of the chiles.
Author: Martha Stewart
Golden raisins and pistachios add pops of sweetness and heft to this brilliantly hued side.
Author: Martha Stewart
Aranitas translates to "little spiders," and that's exactly what these crispy beds of grated then fried green plantains resemble.
Author: Martha Stewart
This sauce (see our recipe for Steak with Parsley Sauce) is high in vitamins K and C.
Author: Martha Stewart
Corn on the cob gets scorched on skewers and sprinkled with tangy Mexican cheese and Spanish smoked paprika.
Author: Martha Stewart
Hang these popcorn balls on your Christmas tree this year for homemade ornaments. For the how-to, see Popcorn Christmas Decorations.
Author: Martha Stewart
Use this sauce when making our Steamed Ricotta Dumplings.
Author: Martha Stewart
Strained tomatoes, called "passato" in Italian, are traditionally used in making meat sauces for pasta.
Author: Martha Stewart
Use this recipe to sweeten cocktails such as Frozen Margaritas or the French 75.
Author: Martha Stewart
Learn how to make easy and healthy cauliflower bread. This recipe is gluten free, flourless, dairy free, keto, low carb and most important, super delicious. You need only few minutes of work to make this...
Author: TheCookingFoodie
Celery root, also known as celeriac, tastes like a cross between celery and parsley.
Author: Martha Stewart
With briny capers, a handful of fresh herbs, chopped hard-cooked egg, olive oil, and red-winevinegar, this quick sauce brings French flavor to any simply prepared poached, steamed, roasted, or sauteed...
Author: Martha Stewart
A trio of warming spices-cinnamon, nutmeg, and cloves-makes this easy applesauce taste like the most wonderful pie filling.
Author: Martha Stewart
The first time you try homemade aioli (also known as garlicky mayonnaise), it tends to be a revelation. Miles ahead of the jarred stuff in terms of flavor and texture, this silky spread is made by emulsifying...
Author: Lauryn Tyrell
'A pezzetti' means 'in pieces' in Italian. This recipe is courtesy of Maria D Ugo; like most Italian nonnas, she does not add lemon juice to the jars before sealing.
Author: Martha Stewart
Begin this simple, distinctive side dish by roasting leeks, which mellows them and brings out their sweet side. Give them a drizzle of citrus vinaigrette, and sprinkle on toasted hazelnuts for a pleasant...
Author: Martha Stewart
Use this recipe when making our Melon Bowls with Prosciutto and Watercress.
Author: Martha Stewart
This sauce will keep in the refrigerator for up to a week; try it as a dipping sauce for raw vegetables.
Author: Martha Stewart
Greens and garlic make a great pair, especially when cooked in a little oil. This versatile master recipe works for any type of tender green.
Author: Martha Stewart
For a new spin on classic pesto, go beyond basil and consider April's abundance of leafy greens: in addition to the kale used here, arugula and baby spinach also puree up into a nutrient-rich sauce, bursting...
Author: Martha Stewart