Sweet dumpling squash are a small, single-serving variety with a skin tender enough to eat. Here, they make edible bowls for rich vegetable stew.
Author: Martha Stewart
The flavor of tarragon, a mix of anise and vanilla, provides distinctive flavor in this syrup for our Tarragon Limeade.
Author: Martha Stewart
The wait's over! Seasonal green veggies glisten now in bins at farmstands and supermarkets, so stake your claim. Sides with snap peas, green beans, spinach, and zukes are rich in vitamins, nutrients, and-most...
Author: Martha Stewart
This vinaigrette recipe from Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Greek Salad.
Author: Martha Stewart
Enjoy this simple salad with our Grilled Steak Sandwiches with Goat Cheese and Arugula.
Author: Martha Stewart
Silky pureed sweet potatoes get fruity notes from applesauce and hints of heat from freshly grated ginger. A topping of caramelized diced apples makes a beautiful presentation, but also works wonderfully...
Author: Martha Stewart
When cooking in parchment, choose vegetables with similar cooking times so they'll be ready all at once. Feel free to add fresh herbs or lemon, orange, or lime zest for added flavor.
Author: Martha Stewart
Use any fresh herbs -- the aim is to have a mix of flavors. Try this recipe as a dressing for our Grill-Roasted Vegetables.
Author: Martha Stewart
We used a combination of red, yellow, orange, and green tomatoes.
Author: Martha Stewart
Grilling these chickens under a heavy weight will help them cook quickly and evenly, leaving them crisp and juicy.
Author: Martha Stewart
Parsnips bring earthy interest to this potato mash. Infused oil elevates the easy side dish from expected to extraordinary.
Author: Martha Stewart
Think of this dessert as a French cheesecake: flaky, buttery pate brisee is filled with a rich combination of farmer cheese and creme fraiche, which becomes puffed and golden after a turn in the oven.
Author: Martha Stewart
This vegetarian chili is light yet hearty. Perfect for a weeknight dinner, it comes together in minutes with ingredients you might have handy in your pantry.
Author: Martha Stewart
Each flavored syrup recipe makes 6 tablespoons -- enough for two servings of our Colorful Cows.
Author: Martha Stewart
Look for sturdy green pods with a velvety fuzz. Avoid any with slimy brown spots or overly large beans.
Author: Martha Stewart
We used acorn squash for this recipe, but others, such as butternut or pumpkin, work just as well.
Author: Martha Stewart
It's all about bold flavor for minimal effort in this shredded pork dish. Toss the meat with a handful of pantry staples--chipotles in adobo, oregano, cumin, and cayenne--plus citrus and aromatics in the...
Author: Riley Wofford
This preserved lemon recipe from chef Paula Wolfert's "Mediterranean Clay Pot Cooking" is used to make her Moroccan Fish Tagine.
Author: Martha Stewart
A delicious four-ingredient condiment that's made with pantry ingredients. Consider it a Japanese tartar sauce and know that you'll want to dollop it on everything, especially Fried Catfish.
Author: Martha Stewart
This dish goes well with grilled chicken or fish, or toss with pasta.
Author: Martha Stewart
Chris Fischer uses Romanesco cauliflower, which has green florets, for this recipe. If you can't find it at your farmers' market, substitute regular cauliflower.
Author: Martha Stewart
This salsa and its pureed counterpart, coulis, add a piquantflavor and varied textures togrilled fish.
Author: Martha Stewart
Spread this relish on toasts topped with goat cheese, stir into yogurt or cottage cheese, or spoon over roast chicken or pork.
Author: Martha Stewart
The silky texture of this pureed sauce belies the kick of its chipotle and cascabel peppers, which are similar in heat to cayenne.
Author: Martha Stewart
Use this recipe to make our Hibiscus Sorbet and Hibiscus Punch.
Author: Martha Stewart
This sweet-tart pomegranate dressing is delicious on smoky grilled eggplant. You can also try it with grilled squash.
Author: Martha Stewart
Simple seasonings and lemon make these vegetables an ideal accompaniment to any main dish.
Author: Martha Stewart
The skin of rutabaga is thick and tough, so you'll want to use a sharp, hefty chef's knife to remove it entirely and later to cut the flesh. The maple glaze tends to caramelize quickly, so be sure to keep...
Author: Martha Stewart
Sauteed Swiss chard with onion, garlic, jalapeno, and olives is a fitting accompaniment to fish, chicken, or pork. The winelike hues of Kalamatas, which are cured in red-wine vinegar, stand out in this...
Author: Martha Stewart
This roast owes its crackly, burnished skin to a glaze of pomegranate molasses, which also infuses the gravy it's served with. Serve this with our Pistachio-Pomegranate Pilaf.
Author: Martha Stewart
Serve with our Spice-Rubbed Lamb Chops.
Author: Martha Stewart
The smoothest of mashed potatoes are made with the help of a potato ricer and creme fraiche.
Author: Martha Stewart
This simple side dish is healthy and delicious, and ready in no time.
Author: Martha Stewart
Slightly salty, with the perfect crumbly-chunky texture, this dressing is ideal for spooning over big wedges of iceberg lettuce. (It's also delicious as a dip for Buffalo wings.)
Author: Martha Stewart
Juicy plums and cucumbers mixed with fiery jalapeno chile attain just the right balance of sweet and spicy.
Author: Martha Stewart
Use this recipe when making our Roasted Whole Snapper with Mango and Fresh Pepper Chutney.
Author: Martha Stewart
Use this simple syrup to create our Rosemary Vodka Tonics.
Author: Martha Stewart
Balsamic vinegar and broth cook down to a nice glaze on these potatoes.
Author: Martha Stewart
Jackfruit is a tropical fruit rich in protein, potassium, calcium, and iron. When unripe, it shreds well and makes a great neutral canvas for other flavors. Marinated in our homemade BBQ sauce, jackfruit...
Author: Martha Stewart
This salty Brazilian porridge made with rice flour or farinha is served, hot or cold, as a side dish for meat, fish, and poultry, such as Moqueca.
Author: Martha Stewart
If fresh cranberries are not available, frozen will work just as well in this filling for Fruit Crumb Bars.
Author: Martha Stewart
Serve these spicy string beans with our Shrimp in Coconut Curry.
Author: Martha Stewart
Dukkah is a Middle Eastern and Egyptian mixture of warm spices, crushed nuts, and seeds that's been around for centuries. Use it to coat fish, chicken, or meat before cooking, use it as a topping for crudités...
Author: Martha Stewart
Hitting the potatoes with your hand before slicing them open creates a fluffy interior.
Author: Martha Stewart
This is a fresh alternative to bottled hoisin sauce, the traditional accompaniment to Mu-Shu Pork.
Author: Martha Stewart
Trade in traditional pasta for the ultimate gluten-free alternative. Cut into thin strips and briefly cooked, zucchini takes on an al dente texture that mimics pasta's.
Author: Martha Stewart