All you need are two ingredients-fresh raspberries and sugar-to make this bright summery jam. It comes together in just about 25 minutes and then chills for four hours until set. Use this jam to fill our...
Author: Martha Stewart
These chips are thinly sliced pears coated with sugar and baked until crisp.
Author: Martha Stewart
Use this recipe when making our Raw-Artichoke-and-Tomato Salad.
Author: Martha Stewart
This North African-style sauce is also delicious spooned over yogurt or eggs for breakfast, or simply tossed with any roasted vegetable for a flavor-packed side.
Author: Martha Stewart
The flavor of romesco improves with time; you can store it in the refrigerator for up to three days before serving, at room temperature.
Author: Martha Stewart
This yogurt condiment is served with Southern Indian Chicken Curry with Mustard Seeds.
Author: Martha Stewart
Creamed kale, collards, and Swiss chard are studded with chestnuts.
Author: Martha Stewart
Use this recipe when making our Citrus Roasted Salmon with Spring-Pea Sauce.
Author: Martha Stewart
Combining extra-virgin olive oil with safflower oil results in a richer and more luxurious emulsion than typical store-bought mayo.
Author: Martha Stewart
This hearty one-pan dish is perfect for chilly nights.
Author: Martha Stewart
This extract is best if steeped for two months or longer. Use this recipe to make our Chocolate Strawberry Ice Cream Sandwiches.
Author: Martha Stewart
Use this vinaigrette to dress our Avocado and Orange Salad.
Author: Martha Stewart
Meaty vegetables, like portobello mushrooms, can make a light, satisfying dinner, even for those with bigger appetites.
Author: Martha Stewart
These small red potatoes quickly absorb the rich Provencal flavors of garlic, olives, thyme, and rosemary while steaming.
Author: Martha Stewart
This vegetable and fruit side dish makes a delicious accompaniment to our Prime Rib Roast.
Author: Martha Stewart
Because confectioners' sugar contains cornstarch, it is not kosher for Passover. This clever recipe makes a fine substitute to top dessert.
Author: Martha Stewart
Each flavored syrup recipe makes 6 tablespoons -- enough for two servings of our Colorful Cows.
Author: Martha Stewart
Hearty enough to serve solo, chorizo can also constitute part of a larger Spanish-style tapas. Manchego cheese, olives, and Marcona almonds-a traditional trio- complete the Spanish theme perfect for a...
Author: Martha Stewart
Sweet berries get the savory treatment with the addition of shallots, vinegar, and parsley. Spoon the relish over roasted chicken breasts or over grilled chicken or pork.
Author: Martha Stewart
By first steaming then lightly frying cauliflower, you get crisp, flavorful florets that benefit from an umami-packed sauce of garlic, white wine, mint, and anchovies.
Author: Martha Stewart
Use this easy-to-make fresh tomato sauce from chef Scott Conant in his Ricotta Raviolini recipe.
Author: Martha Stewart
This sauce comes out bright with a bite, thanks to sweet steamed beets and fiery fresh horseradish root. Dab it on to favorites like corned beef, roasted salmon, or even these cheesy scalloped potatoes....
Author: Martha Stewart
Homemade mayo has a far fresher flavor than its supermarket kin. A voluminous batch of the stuff can be had at the flip of a switch, by beating egg yolks, lemon juice, and oil in a mixer. Purists with...
Author: Martha Stewart
Easy to make but a luxurious and unexpected bar snack, that's these saffron almonds.
Author: Martha Stewart
Eat these pickles as a simple snack or store for later and use as a side.
Author: Martha Stewart
Make this sauce to serve with our Poached Salmon.
Author: Martha Stewart
Creamy yet light, thanks to the buttermilk base, this tangy combination of cheese and lemon is great over a chopped salad.
Author: Martha Stewart
Olive oil, salt, and high heat are all you need to transform these green peppers into an addictive side dish. They also make a great bar snack alongside Mezcal with Sage Ice Cubes.
Author: Martha Stewart
Use this recipe to make our Hot and Nutty Whiskey Sours.
Author: Martha Stewart
This recipe goes with our Olive Oil Cake with Vanilla Yogurt.
Author: Martha Stewart
A low-calorie way to enjoy chicken.
This is brushed on rice noodles or grilled meats, or used as a topping for rice dishes. Try it with our Grilled Shrimp Paste on Sugarcane.
Author: Martha Stewart
Candied lemon zest is combined with poached and fresh cherries, wafer cookies, and whipped cream to make our Lemon and Cherry Trifle.
Author: Martha Stewart
Make this sauce to spoon over our Stuffed Swiss Chard.
Author: Martha Stewart
Use whatever type of tomatoes you like: juicy heirlooms, meaty plums, or sweet yellows.
Author: Martha Stewart
We use these jalapenos to garnish our Bloody Marys, but they can also be used to top sandwiches and burgers.
Author: Martha Stewart
The combination of game birds and green grapes is common in southern France and Italy.
Author: Martha Stewart
Tuscan kale (also called dinosaur or lacinato kale) has a slightly sweeter flavor than regular kale. Choose the smaller leaves, which are tender and more mild than larger leaves.
Author: Martha Stewart
This French-inspired sauce adds garlicky depth to chef Todd English's Bouillabaisse.
Author: Martha Stewart
Potatoes simmered in chicken stock are cooked in pan drippings until crisp and golden.
Author: Martha Stewart
Use this vegetable recipe when making our Beef Rolls with Spring Salad and Turkey Sausage Sandwiches.
Author: Martha Stewart
Use this safron aioli recipe to make our Basque Salad.
Author: Martha Stewart
Glazed in a salty-sweet blend of sesame seeds, honey, and olive oil and roasted until crunchy, the humble beans make a nicely adult, tree-nut and peanut-free alternative to the typical candied nuts.
Author: Martha Stewart
Nuts are loaded with heart-protective unsaturated fats. Dark chocolate can assist in lowering blood pressure, and the antioxidants in dried blueberries may stave off arterial plaque.
Author: Martha Stewart
Serve with Salmon Fillets Poached in Olive Oil. If using frozen peas, skip step one.
Author: Martha Stewart