This is a delicious salad featuring capers and a sherry vinaigrette.
Author: Martha Stewart
Saffron, a delicate yellow-orange spice, comes from the dried, cured stigmas of the purple saffron flower. You'll find it at most grocery stores and specialty food markets.
Author: Martha Stewart
Tzatziki, a cooling Greek condiment, helps soothe the heat of spicy dishes.
Author: Martha Stewart
Root vegetables make for the perfect side for your holiday menu and this roasted melody is no exception.
Author: Martha Stewart
Add a twist to your usual vegetable sides with a squeeze of lime and a handful of raisins.
Author: Martha Stewart
Try this warm winter side with our Cornflake-Crusted Baked Chicken.
Author: Martha Stewart
Rather than bake sweet potatoes, chef Scott Fratangelo caramelizes them in a maple glaze, balancing the sweetness with cipollini onions.
Author: Martha Stewart
Long used for healing in Asia, meaty shiitakes are one of the best foods to eat for health, boasting a special combination of antioxidants that boost immune function and lower oxidative stress in the body....
Author: Martha Stewart
For extra flavor, tomatoes are marinated in a oregano vinaigrette before, and after, grilling.
Author: Martha Stewart
Soaking olives in vermouth gives them a boost of flavor. Use them in a martini.
Author: Martha Stewart
This tangy dipping sauce made with lemon juice, feta cheese, and salt and pepper goes well with Lemon-Garlic Lamb Kebabs.
Author: Martha Stewart
Make these delicious sesame-kale crisps for a nutritious snack.
Author: Martha Stewart
This flavorful honey makes a delicious sweetener for tea, breads, or hot cereal.
Author: Martha Stewart
Give sauteed green beans a buttery crunch with pine nuts.
Author: Martha Stewart
Serve chutney as a condiment for pates or roast meats such as pork.
Author: Martha Stewart
Use this recipe to make Pea Stew With Pistachios and Lemon Confit.
Author: Martha Stewart
Fresh white truffles are one of nature's gifts; their earthy taste is a good match for the nutty cauliflower. The puree also tastes delicious drizzled with white-truffle oil.
Author: Martha Stewart
This vinaigrette is perfect on our Red Lettuce, Asian Pear, and Mint Salad.
Author: Martha Stewart
Combine dried lavender from your herb garden with sea salt to make a fragrant rub for chicken, fish, or lamb.
Author: Martha Stewart
A hot oven and chili powder turn up the heat on sweet wedges of acorn squash. Leave the skin intact; once roasted, it becomes soft and tasty.
Author: Martha Stewart
Portion into individual pint-size jars to have fresh tomato sauce on hand all year long.
Author: Martha Stewart
You can make this recipe with a mix of fennel and carrots, or with green beans; we made one batch of each.
Author: Martha Stewart
This tangy Down-Home Barbecue Sauce is the key to making our Oven-Roasted Ribs with Barbecue Sauce. You'll use about two cups for brushing the ribs and for dipping, so save the rest for another use.
Author: Martha Stewart
Heating the oil before adding the potatoes makes them crisp on the outside, soft on the inside.
Author: Martha Stewart
Vivid and versatile, this quick, no-cook sauce starts with canned plum tomatoes and goes nicely with fatty fish like salmon or sardines or a roasted whole fish; the bright heat of the ginger cuts right...
Author: Martha Stewart
Lettuce is a fish-taco no-no. Shredded cabbage stands up better in the heat and adds a crisp, satisfying crunch.
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
In Argentina, garlicky herb-flecked chimichurri, a condiment as prevalent there as ketchup is in the United States, is spooned over all manner of grilled meats, especially steak.
Author: Martha Stewart
A perfectly ripe melon is aromatic and yields to firm pressure at the stem end. Ruby port adds color and flavor.
Author: Martha Stewart
We like to serve endive family-style as a side dish with Pasta with Sausage and Escarole.
Author: Martha Stewart
Tender and delicate miniature cauliflower is often available in the fall. Serve this ragout as a side dish or over rice, or cut the cooked cauliflower into smaller pieces, and use ragout as an omelet or...
Author: Martha Stewart
Hosting a rustic dinner party? Serve herbed fingerling potatoes and boiled beets dressed with red-wine vinegar on a breadboard.
Author: Martha Stewart
This applesauce tastes great spooned over toast or mixed with yogurt.
Author: Martha Stewart
This refreshing bite blends feta cheese and oregano with cucumber for a quick, make-ahead appetizer .
Author: Martha Stewart
Use this garlic in our Radicchio Slaw with Green Beans and Cauliflower.
Author: Martha Stewart
This snack unites salty and sweet in every heaping handful.
Author: Martha Stewart
The success of a lasagna lies not just in its filling but in its most basic components, including this marinara sauce.
Author: Martha Stewart
Use this for our Sour-Orange and Grilled Jumbo-Shrimp Caesar Salad.
Author: Martha Stewart
This Brazilian stew can include any combination of fresh, cured, and smoked pork and beef.
Author: Martha Stewart
These thick slices of winter squash are browned over a grill, casting a lovely smoky flavor.
Author: Martha Stewart
Preserve tomatoes' rich taste with a simmered sauce that freezes well and is ripe for embellishment.
Author: Martha Stewart
This version of the traditional pate de coing (quince paste) was formed in a classic French mold, the results frost-encrusted with sugar.
Author: Martha Stewart
When you begin with high-quality canned tomatoes, they need very little enhancement to make a delicious pizza sauce.
Author: Martha Stewart
These pears are a perfect ending to a harvest-themed dinner or buffet.
Author: Martha Stewart
Use this simple syrup to make our Basil Lillet Slush.
Author: Martha Stewart
Save baby spinach for salads -- for this recipe, a heartier variety is best. Look for leaves that are thick and curly, which will retain more texture and flavor when sauteed.
Author: Martha Stewart
Ready in just a few minutes, this simple dipping sauce for our Fondue Bourguignonne combines three no-cook ingredients.
Author: Martha Stewart