This mixture of apples, nuts, and wine is eaten at the Passover seder. Kosher wine is generally sweeter than other red wines and is an essential part of this dinner recipe.
Author: Martha Stewart
Author: Martha Stewart
Meyer lemons add a bit of floral sweetness you don't always find in marmalades, balancing out the bitterness. The preserves make a sensational glaze for roast chicken.
Author: Martha Stewart
Simple Syrup is a staple for a reason. It's ready in minutes, lasts for months, and dissolves quickly in iced tea and other cold drinks.
Author: Martha Stewart
Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
Author: Martha Stewart
Author: Martha Stewart
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling nectarines: Carve an X in the bottom of each and plunge them into boiling water...
Author: Martha Stewart
To create these tortilla cups, simply bake corn tortillas on small ovenproof bowls. Fill them with our Turkey Chili or the chili of your choice.
Author: Martha Stewart
Japanese flavors, such as miso and ginger, are a harmonious match for a grilled-salmon salad.
Author: Martha Stewart
Serve this delicious roasted cauliflower at any springtime gathering.
Author: Martha Stewart
Fennel becomes sweet and caramelized in this simple holiday side dish.
Author: Martha Stewart
This is a chutney that combines tart apples, prunes, ginger and sweet onions for a spicy, but not too hot, blend.
Author: Martha Stewart
Sweet potatoes give the classic French sliced-and-layered potato dish pommes Anna a fall twist. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).
Author: Martha Stewart
Mint syrup adds flavor to our Southern-style iced Sweet Tea.
Author: Martha Stewart
A cross between a turnip and a wild cabbage, rutabaga has a distinctly sharp taste. This puree calls for a touch of mascarpone, which mellows the root vegetable's bold flavor. If making the semifreddo,...
Author: Martha Stewart
Spice up canned tomatoes with garlic, onions, and red-pepper flakes for a superb quick tomato sauce.
Author: Martha Stewart
The bitterness of the endive is offset by the sweetness of the orange and juice.
Author: Martha Stewart
Either roasted chicken or pork is a fine partner for this tangy-sweet side.
Author: Martha Stewart
This mouthwatering baked sweet potato is loaded with fiber and vitamin C.
Author: Martha Stewart
A rich Middle Eastern-inspired spice mixture lends layers of flavor to these potatoes.
Author: Martha Stewart
Italian dressing is adaptable; try it with sweet lettuces, such as Bibb, and bitter chicories, such as radicchio. Key ingredients include olive oil, vinegar, and herbs.
Author: Martha Stewart
Serve this sweet, nutty dessert spread over fresh fruit or country-style bread.
Author: Martha Stewart
Our yogurt-and-sour-cream dip is a tangy complement to our Curried Chicken Turnovers.
Author: Martha Stewart
These are delicious eaten on their own, or used to make our Roasted Free-Range Turkey with Pear and Chestnut Stuffing.
Author: Martha Stewart
A dollop of this savory sauce tastes great atop our Cheese-Stuffed Burgers.
Author: Martha Stewart
Use this sauce with our Goat Cheese "Ravioli."
Author: Martha Stewart
This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."
Author: Martha Stewart
Be warned: This sauce is blisteringly hot. Seed the habaneros for a slightly milder version.
Author: Martha Stewart
This spinach dish is rich in heart-protective folate; the nuts help lower "bad" cholesterol.
Author: Martha Stewart
Rather than the pungent flavor it has when raw, roasted garlic is mellow, sweet, and nutty. It's delicious spread on bread or mixed with cooked vegetables.
Author: Martha Stewart
This zesty rub is ideal for leaner foods such as turkey or chicken breasts and flaky white fish (such as halibut, cod, or snapper).
Author: Martha Stewart
This is a good vinaigrette for a simple green salad. Use extra-virgin olive oil if you prefer a fruitier flavor.
Author: Martha Stewart
Parsnips give this rustic mash a nutty sweetness. Warm olive oil and thyme add more flavor (and dispense with the need for butter).
Author: Martha Stewart
The trick to getting this meatless chili on the table in under an hour? Starting with marinara sauce. It's spiced with cumin and chipotle-chile powder and topped with thinly sliced jalapenos for heat.
Author: Martha Stewart
Use this simple recipe when making our cauliflower puree and cauliflower salad. It's also an easy side dish recipe.
Author: Martha Stewart
You can either extract your own pomegranate juice with a juicer or buy pomegranate juice at your local grocery store.
Author: Martha Stewart
Spread this sweet chutney on chicken or turkey sandwiches, or use it as an accompaniment to lamb, pork, or chicken.
Author: Martha Stewart
Red cabbage owes its sweet-tart taste to brown sugar and vinegar.
Author: Martha Stewart
Round out a traditional holiday menu (as host or as guest) with this simple side.
Author: Martha Stewart
Cumin, chili powder, and lemon zest are commonly used in Indian, Middle Eastern, and Mediterranean cooking.
Author: Martha Stewart
Toss these vegetables in the grill wok make for a quick and satisfying side dish.
Author: Martha Stewart
With fresh basil at its summer peak, we can add more basil and less oil and nuts to this recipe.
Author: Martha Stewart
This bright-green jelly is traditionally served with lamb.
Author: Martha Stewart
Once it has cooled completely, the syrup can be stored in an airtight container in the refrigerator for up to one month.
Author: Martha Stewart
Other mild sausages, such as bockwurst and boudin blanc, are also delicious prepared this way. Serve the sausages with grainy or Dijon mustard.
Author: Martha Stewart
To grill radicchio and endives so that they are flavorful and moist, place them close together on the grill.
Author: Martha Stewart
Pickling was popular during World War II and was considered patriotic for its frugality. Whole pickling spices, bay leaves, white wine, and sugar give these red and golden beets a bright, sweet, relish-like...
Author: Martha Stewart