This sweet-tart relish is a great accent to Herb-Crusted Standing Rib Roast. It's also tasty with pork chops.
Author: Martha Stewart
Roasted onions, sweet and slightly caramelized, are always a favorite vegetable side dish.
Author: Martha Stewart
Brine the lemons at least a month before using. Store-bought preserved lemons are a fine substitute and are available online or at specialty-food stores.
Author: Martha Stewart
This créme fraiche and lemon vinaigrette will add a creamy richness to salads and also doubles as a quick and easy dipping sauce.
Author: Martha Stewart
To ensure that the lasagna doesn't come out watery, it's important that the greens go in dry. Let all the water evaporate during cooking, and then blot the leaves with a paper towel if necessary after...
Author: Martha Stewart
Sweetened apples are flavored with orange zest and juice and tossed with dried fruit, then rolled in phyllo dough to make these delicious turnovers.
Author: Martha Stewart
Use this relish as a delicious condiment for roasted chicken or as a topping for crostini. Try it in Pasta with Eggplant-Tomato Relish.
Author: Martha Stewart
Serve these easy lemony potatoes with our Roasted Salmon with Herbed Yogurt.
Author: Martha Stewart
It doesn't get much more classic than these maple-sweetened walnuts.
Author: Martha Stewart
This creamy cheese sauce gets its signature nutty flavor from Gruyere, a Swiss cheese that melts beautifully. Use it to make our savory Chicken Crepes.
Author: Martha Stewart
This relish goes well with grilled or roasted chicken, pork, turkey, or duck.
Author: Martha Stewart
Say hello to your new favorite healthy snack. Baked low and slow, these citrus crisps taste like sunshine.
Author: Martha Stewart
In this vegetarian sandwich that's an ode to the Vietnamese banh mi, eggplant slices are brushed with a sweet-and-briny glaze of soy sauce, lime, rice vinegar, and garlic, then roasted to perfection. They...
Author: Shira Bocar
Pureed vegetables are comforting and healthy side dishes that pair well with simply grilled or roasted meat or fish.
Author: Martha Stewart
This is a caramel pecan treat is a decadent candy that's easily made in to logs or petits fours.
Author: Martha Stewart
Bake up pies that rival your local pizzeria's when you keep an easily made Whole Wheat Pizza Dough on hand.
Author: Martha Stewart
Chinese five-spice powder typically combines cinnamon, star anise, anise seeds, ginger, and cloves. The combination gives the pecans a sweet, bitter, salty, and pungent flavor that's great.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
The signature blend of tangy and spicy in salsa makes it a versatile flavor enhancer in all kinds of dishes. We whisked it into eggs for a zesty baked frittata.
Author: Martha Stewart
If you like, you can easily substitute four bone-in, skin-on chicken breasts (10 to 12 ounces each) for the Cornish hens in this recipe.
Author: Martha Stewart
Shingling these potatoes is as easy as thinly slicing each (just not all the way through) before roasting them. The result is a beautiful display. Put them in the oven 30 minutes before the beef goes in...
Author: Martha Stewart
Zucchini and black beans come together for a juicy and satisfying taco punctuated by fresh, creamy toppings.
Author: Martha Stewart
Use slightly underripe strawberries for best results. To extend the jam's shelf life, process in canning jars according to manufacturer's instructions.
Author: Martha Stewart
This stuffing was adapted from a recipe by Dennis and Judy Mareb of Windy Hill Farm in Massachusetts. They have been featured before in our magazine and on our television show.
Author: Martha Stewart
Lemon on a pizza? Teamed with red onion and two Italian cheeses (Piave and fontina), it makes a uniquely delicious topping. Martha made this recipe on "Martha Bakes" episode 1104.
Author: Martha Stewart
Serve this summery salsa over grilled chicken breasts, lamb chops, or flank steak for an infusion of spicy sweetness.
Author: Martha Stewart
This butter is simple to make and can be used to enhance any meat or fish dish. It's best when served fresh. Try it on our Grilled Beef Tenderloin and Grilled Whole Arctic Char.
Author: Martha Stewart
Dress up the ultimate movie nosh in rich caramel and toasted black and white sesame seeds for your next Oscars party. To make the process seamless, make sure you have all your ingredients measured out...
Author: Martha Stewart
A quick turn on the grill gives homemade pizza dough a pillowy texture and an irresistible char. Here, the pie is topped with gooey fontina, flame-kissed asparagus and scallions, and fresh tomatoes and...
Author: Martha Stewart
Oven-drying, a slow, gentle cooking process that evaporates the water in vegetables or fruits, works particularly well with tomatoes. Use this recipe when making our Oven-Dried BLT.
Author: Martha Stewart
This seafood condiment is a must-have, especially when there are raw oysters to be had in our Fruits de Mer Platter.
Author: Martha Stewart
You can use store-bought mayo, but you may want to consider making your own.
Author: Martha Stewart
For South Carolina pitmaster Rodney Scott, smoke is the primary seasoning for his famous pork spare ribs...but the all-important dry rub is a close second. This rib rub is used in Scott's Spare Ribs recipe...
Author: Martha Stewart
Dry vermouth and coriander seed add layers of flavor to this simple pickling solution.
Author: Martha Stewart
Green beans, cauliflower, carrots, or beets would also work in this preparation.
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
Polenta is flavored with Parmesan cheese, garlic, chives, and paprika. It is cooked on the stove, allowed to set, cut into wedges, and then broiled.
Author: Martha Stewart
This plant-powered lunch is packed with healthy fats from avocado and fiber-packed ingredients like sweet potatoes and black beans. It will fuel your afternoon and keep you sated until dinnertime.
Author: Martha Stewart
Hoisin sauce tastes much better when mixed with other ingredients. This is also good as a marinade for fish, chicken, or beef. Try it with our Rice-Paper-Wrapped Salad Rolls.
Author: Martha Stewart
Bring this vegetable-bin staple front and center in this creamy gratin -- you'll be surprised with the results.
Author: Martha Stewart
This creamed Swiss chard includes onion, garlic, and nutmeg for a flavorful side dish.
Author: Martha Stewart