This flavorful mash of Japanese sweet potatoes, turnips, and leeks are a smooth, starchy, and buttery base for these meaty maitake mushroom steaks and is also the perfect side to serve alongside a saucy...
Author: Greg Lofts
Using a ricer yields mashed potatoes with an especially light, fluffy texture. Alternatively potatoes can be mashed with a potato masher or fork. Extra-virgin olive oil makes these potatoes smooth and...
Author: Martha Stewart
Use this syrup to give a rosemary flavor to our Sparkling Strawberry-Rosemary Lemonade.
Author: Martha Stewart
When you spot a good deal on plum tomatoes, buy a bunch. Roasting preserves them for later use and maximizes their sweetness. Use roasted tomatoes in Roasted-Tomato Pasta with Basil, Beef and Tomato Stew,...
Author: Martha Stewart
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
With a salty, umami edge from the miso, brightness from the Meyer lemons, and a touch of sweetness from the honey, this is a next-level carrot recipe.
Author: Martha Stewart
Author: Martha Stewart
These spicy baked beans make the perfect accompaniment to our Southwestern-style Turkey-Pork Burgers.
Author: Martha Stewart
Mellow the sharpness of rutabaga by simmering with white wine, broth, sauteed shallots, and fresh thyme. Finish with Parmesan for a welcome hit of umami.
Author: Martha Stewart
Baby carrots get a flavor boost from ginger and jalapeno.
Author: Martha Stewart
This pasta is well worth making from scratch, its tiny flecks of green delivering bursts of flavor that contrast sharply with its creamy goat cheese filling and tart lemon-zest garnish.
Author: Martha Stewart
Swirling melted chocolate into frozen vodka creates free-form spirals and swirls that make delightful decorations on cakes and cupcakes. Jacques Torres prepared these on Episode 501 of "Martha Bakes."
Author: Martha Stewart
For a slightly different take on the usual potatoes, pumpkin and braised Swiss chard are mashed along with the spuds for a dish still wholly suited to the holiday table.
Author: Martha Stewart
Use this recipe when making our Passion-Fruit Orangeade.
Author: Martha Stewart
We reinvented a classic pastry as an homage to the rose: Pastry cream and whipped cream -- the first flavored with rose syrup, the second with rose water -- are layered in tender pate a choux shells and...
Author: Martha Stewart
Hearty potato pierogi are made creamy with the natural buttery flavor of Yukon golds and a drizzle of nutty brown butter. For a step-by-step guide, see our How-To.
Author: Martha Stewart
Sweet potato puree is stuffed into squashes, then finished with kumquats and sage.
Author: Martha Stewart
This side pairs well with roast pork loin, lamb chops, or meatloaf.
Author: Martha Stewart
Use this to make our Gingerbread Town-Square Cake. If you plan to serve the cake to children, omit the brandy and the Cointreau from the syrup.
Author: Martha Stewart
With just a touch of butter and some chopped hazelnuts, these healthy green veggies are transformed into a flavorful side dish.
Author: Martha Stewart
This delicate torta makes a lovely luncheon dish. Served with our Warm Bean, Snap Pea, and Tomato Salad, it is perfect for a springtime supper. To drain the ricotta cheese, place it in a fine sieve lined...
Author: Martha Stewart
The flavor of this side dish is enhanced by toasted pecans.
Author: Martha Stewart
Use this foolproof recipe when making our Ricotta Manicotti with Tomato Sauce.
Author: Martha Stewart
Roasted shallots are delicious as is or in more complex recipes, such as our Shallot-and-Date Empanadas. You can also serve it with roasted meat or poultry.
Author: Martha Stewart
Use this sauce to make our Marinated Tofu with Cold Peanut Noodles.
Author: Martha Stewart
Get your crunch fix with these crisped split-peas that are a great afternoon snack.
Author: Martha Stewart
Extend the summer by making these oven-dried tomatoes, packed in oil with herbs, to enjoy when the warm weather is gone. They're juicier and more versatile than their sun-dried cousins; serve them on pasta...
Author: Greg Lofts
These pickled cucumbers go great with our Korean Beef Tacos.
Author: Martha Stewart
A tomato-based sauce that originated in the Catalonia region of Spain, Romesco has a rich, nutty, and slightly sweet flavor thanks to the addition of bell peppers and almonds. The sweetness is balanced...
Author: Greg Lofts
Salting and draining the zucchini beforehand prevents this summer salad from getting watery.
Author: Martha Stewart
A colorful mix of grilled vegetables-bell peppers, onion, and Broccolini-is packed into a hoagie that gets a toasty crust on the grill but stays pillowy-soft in the center. Provolone, the perfect melting...
Author: Lauryn Tyrell
Use half of this recipe in our Roasted-Garlic Turkey Burgers and half for our Grilled-Tomato Sauce.
Author: Martha Stewart
Creamy, hearty gigante beans are substantial enough to serve as a main course. Dandelion greens, most similar to the greens used in Greece, need to be blanched to tenderize their stalks and remove the...
Author: Martha Stewart
You can make this port-spiked compote up to a week in advance. Serve it with our Baked Brie.
Author: Martha Stewart
Use this easy homemade sauce when making our Smoked Pulled-Pork Sandwiches.
Author: Martha Stewart
Serve these sweet and tart pickles with Five-Spice Pork Tenderloin. We like the relish best the day it is made, but it will keep for up to two days in an airtight container in the refrigerator.
Author: Martha Stewart
Take familiar techniques, like roasting, and apply them in new ways for this delicious side.
Author: Martha Stewart
Use this curd to make our Lemon, Blackberry, and Meringue Parfait. It's also delicious as a spread for scones or shortbread.
Author: Martha Stewart
Transport yourself to the tropics when you add this flavored rum to pina coladas, daiquiris, or even ginger ale. Use the rum-soaked pineapple as a drink garnish or to top boozy desserts.
Author: Martha Stewart
Author: Martha Stewart
Use this spice mix of oregano, thyme, and garlic to add depth of flavor to baked or fried sweet-potato fries.
Author: Martha Stewart
When a Meyer lemon is fully ripe, its thin, smooth skin should be a rich yellow-orange. Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.
Author: Martha Stewart
Caramelizing the onions adds another layer of flavor in this recipe.
Author: Martha Stewart
Orange-blossom water adds a citrus perfume to this dough. Look for it in specialty food stores or order it online.
Author: Martha Stewart
Mustard made with dried fruit is always a crowd-pleaser. For something more interesting than the standard varieties, we used figs and apricots.
Author: Martha Stewart
Using agave nectar in the glaze helps balance the heat of the Chinese mustard. You can adjust the amount of mustard to make the flavor more or less fiery.
Author: Martha Stewart
For best results, use coarse (kosher) salt, not table salt, which would be much too salty. If the brine is too tart, add a little sugar to round out the flavor.
Author: Martha Stewart