This vodka recipe is one of our Handmade Holiday Gifts.Try using it to make a Cranberry Cosmopolitan.Download and print the Cranberry Cosmopolitan Recipe Tag.
Author: Martha Stewart
Why buy a can when it's so easy to use fresh cranberries?
Author: Martha Stewart
This classic potato dish is always on everyone's favorites list for a Thanksgiving side.
Author: Martha Stewart
These French-style chocolate disks are as pretty as can be and a cinch to make. Craft a batch to gift and you'll spread cheer to friends and neighbors, colleagues, and everyone else who made this year...
Author: Martha Stewart
A classic non-yeast bread filled with Irish flavors!
Author: Jennifer Fitzpatrick
Creamy lemon chicken - pan seared chicken cooked in rich and creamy lemony sauce. The chicken is tender and sauce is flavorful. This chicken with lemon butter sauce is very easy and it takes less than...
Author: TheCookingFoodie
Look for baby Yukon Gold potatoes that are about 1 1/2 inches in diameter. If you can't find them, try small boiling potatoes.
Author: Martha Stewart
Similar to creamed onions, this dish features the more delicate flavor of leeks.
Author: Martha Stewart
Scalloped potatoes with sautéed leeks can be assembled a day in advance in a casserole that travels from refrigerator to oven to table.
Author: Martha Stewart
A few tricks will make your rib sauce extra hearty: Start with a base of sauteed onion and garlic, add beef broth for depth, and give it a 30-minute simmer to bring the flavors together.
Author: Martha Stewart
Mint jelly is a classic accompaniment to lamb and is particularly well suited to the simple flavors of Roasted Leg of Lamb.
Author: Martha Stewart
Parsnips and carrots make a good companion to a main dish of pork chops.
Author: Martha Stewart
This dill-and-chive-flecked yogurt dressing is a riff on Indian raita and Greek tzatziki, condiments that temper spicy dishes. It's used here on a refreshing salad of roasted golden beets with crunchy...
Author: Martha Stewart
Hitting the potatoes with your hand before slicing them open creates a fluffy interior.
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
These dressed-up almonds are quick, easy, and a nice change of pace from the usual mixed nuts.
Author: Martha Stewart
Thick asparagus spears arranged in an egg shape are topped with paper-thin cutout carrot bunnies.
Author: Martha Stewart
These tomatoes baked with corn, chives, Parmesan cheese, and an egg inside make a nice meal along with some rice, orzo, or a thick slice of toasted bread.
Author: Martha Stewart
Use this safron aioli recipe to make our Basque Salad.
Author: Martha Stewart
Ever-popular sweet potatoes team up with an underrated root vegetable in this silky mash: peppery rutabaga. Garlic and sage cooked in butter, plus a generous dose of cream, make the side dish sing. Serve...
Author: Martha Stewart
Fresh baby artichokes are much easier to prepare than larger ones, as they have no fuzzy chokes to remove. Pair with fava beans and green onions for a light spring lunch.
Author: Martha Stewart
McIntosh apples make a traditional applesauce, but using a mix of varieties gives dimension. You can stir in up to three tablespoons dark-brown sugar, if you like.
Author: Martha Stewart
This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of the meal.
Author: Martha Stewart
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
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
Use this recipe in the sauce for our Normandy-Style Chicken and Leeks. Leftover creme fraiche makes a delicious accompaniment to fruit desserts.
Author: Martha Stewart
Orange juice helps sweeten up the tart cranberries in this perfect-for-Thansgiving sauce recipe.
Author: Martha Stewart
Drizzle these vegetables with our Serrano Vinaigrette before serving.
Author: Martha Stewart
Our classic mango chutney has all the wonderful tropical ingredients you'd expect -- fruit, hot pepper, ginger, lime, and spices.
Author: Martha Stewart