Use this recipe to make Moqueca, a traditional Brazilian seafood stew.
Author: Martha Stewart
We roasted the mushrooms in the hot coals of a campfire, but you can also roast them on the grill.
Author: Martha Stewart
Fennel and shallots are caramelized in butter and sugar, then simmered in stock with chestnuts in this rich Thanksgiving dish.
Author: Martha Stewart
This recipe calls for the hottest of the hot fresh peppers, the habanero. Use with discretion, and eat it with something starchy to help neutralize the heat.
Author: Martha Stewart
A little red pepper and lemon juice jazz up this side dish of spinach.
Author: Martha Stewart
Martha likes to use these 8-inch-tall birds to embellish a dessert buffet. While they are made with edible ingredients -- just sugar, water, and icing -- we recommend using them as decoration only.
Author: Martha Stewart
Turnip is substituted for pasta in these vegetarian ravioli, filled with white-bean puree, and served with sauteed brussels sprouts.
Author: Martha Stewart
Simple steamed spinach gets a refreshing topping of shaved vegetables to give it some crunch.
Author: Martha Stewart
Echinacea comes in many forms, such as teas, drops, sprays, and capsules.
Author: Martha Stewart
You don't need a Caesar salad to enjoy Caesar dressing, drizzled over grilled shrimp, for example.
Author: Martha Stewart
Serve this sauce with the Mediterranean Chicken Lettuce Wrap Tacos from The Cheesecake Factory.
Author: Martha Stewart
Use this roasted cherry tomatoes recipe to top our Ricotta with Roasted Cherry Tomatoes on Crostini.
Author: Martha Stewart
An easy way to prepare cabbage as a side dish is also one of the tastiest, healthiest, and most novel: roasting. Brushed with olive oil and seasoned with salt and pepper, the cabbage wedges turn crisp...
Author: Martha Stewart
This is a quick and easy green bean side dish for chicken or fish.
Author: Martha Stewart
Enjoy the best gluten-free chocolate cupcakes (that are also dairy-free). These gluten-free chocolate cupcakes are moist, fluffy, and full of flavor (no dense, carboard-texture cake here!). No one will...
Author: Melissa Johnson
Our take on the classic creamed spinach side dish uses fresh spinach and cream cheese as a thickener. It's a crowd pleasing recipe that's popular with both young and old.
Author: Martha Stewart
These onion slices make a tangy addition to any sandwich, burger, or salad, including our Calamari, Chile, and Watermelon Salad.
Author: Martha Stewart
Making your own vinegar will yield crisp taste and layers of flavor.
Author: Martha Stewart
Transform a bag of cranberries into an irresistible sweet-and-savory chutney by including them in your cooking. The best part? This condiment can easily be made ahead.
Author: Martha Stewart
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
Use this confit as you would chutney, alongside grilled or roasted meats.
Author: Martha Stewart
This blend of lemon juice, herbs, and olive oil improves almost any ingredient, although it's especially effective with rich lamb. Truly versatile, this classic marinade adds a finishing touch when simmered...
Author: Martha Stewart
Making a DIY chocolate-hazelnut spread is as easy as can be.
Author: Martha Stewart
Jazz up a mundane plate of broccoli with garlic, ginger, and a squeeze of lemon juice at the end.
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
This recipe works with any flavor of sorbet, including our White Peach Sorbet.
Author: Martha Stewart
Serrano peppers are slightly pointed and very hot. They are often used in guacamole and salsa and can also spice up a stir-fry.
Author: Martha Stewart
Chunky or smooth, lightened with milk, or made rich with cream and butter, it is hard to go wrong with this paradigm of comfort food.
Author: Martha Stewart
Standard jam recipes require one cup of homemade pectin for each cup of crushed fruit.
Author: Martha Stewart
This is a quick, healthy and tasty side dish for chicken and steak dishes.
Author: Martha Stewart
Serve Brussels Sprouts with Vinegar-Glazed Onions with this holiday bird.
Author: Martha Stewart
Cherry tomatoes mingle with ginger, shallots, and cumin atop this Indian-inspired red-lentil stew spiced with sunny turmeric.
Author: Martha Stewart
This dish is great served at room temperature, which means more space in the oven for turkey and other sides come Thanksgiving.
Author: Martha Stewart
Scallions and a healthy dose of fresh thyme make these grilled sweet potatoes particularly savory.
Author: Martha Stewart
Use this pesto in our Trofie with Pesto, Green Beans, and Potatoes.
Author: Martha Stewart
Korean cucumbers have a wonderful crunch. To fast-track the process, you can blanch and brine the cucumbers twice a day-once in the morning and again in the evening. This simple pickled cucumbers recipe...
Author: Martha Stewart
The thinner the potatoes are cut, the crispier they'll become in the oven.
Author: Martha Stewart
Our DIY version of dukkah, a traditional North African mix of toasted spices and coarsely ground nuts, makes a delicious topping for rice, grilled fish, or roasted vegetables like cauliflower or zucchini....
Author: Martha Stewart
This pad kra pao recipe (Thai basil chicken) is one of the most popular thai dishes all around the world. This Thai street food recipe is made of chilies, garlic, chicken (also can be bade with pork pr...
Author: TheCookingFoodie
These mounds of soft, buttery spuds with crisp golden crusts have indented centers made to hold pools of gravy.
Author: Martha Stewart
While still warm, these potatoes are tossed with a tangy mustard and vinegar mixture; this way, they soak up the flavors as they cool.
Author: Martha Stewart
Serve this butter with our Boiled Lobsters with Corn and Potatoes.
Author: Martha Stewart
Add any spring vegetables to this dish, but make sure to choose fresh and tender ones that will cook in a flash.
Author: Martha Stewart
Make these delicious sesame-kale crisps for a nutritious snack.
Author: Martha Stewart
This recipe calls for parsley, hazelnuts, and Gouda cheese instead of basil, pine nuts, and Parmesan, adding a whole new dimension to the familiar sauce.
Author: Martha Stewart
Here's our favorite way to use up an abundance of green beans.
Author: Martha Stewart
For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.
Author: Martha Stewart