This easy-to-make sauerkraut is a tasty hot dog topping. Use it to make our Classic Reubens and Pierogi with Sauerkraut and Mushrooms.
Author: Martha Stewart
Use our shortcut version of the classic French sauce to spruce up steamed artichokes.
Author: Martha Stewart
When garlic is pickled, its flavor mellows, becoming slightly sweet and tangy -- yet it remains very garlicky. The pickling process is quick -- after sitting just one night, the cloves are ready to be...
Author: Martha Stewart
Serve these flavorful mashed potatoes with Braised Brisket.
Author: Martha Stewart
You may not have considered cucumbers for a vegetable sauté, but these will change your mind.
Author: Martha Stewart
Instead of simmering them on the stove, roast the ingredients together in the oven for a roasted tomato sauce with a rich, smoky taste.
Author: Martha Stewart
With lentils and cremini mushrooms as well as the traditional carrots and peas, this vegetarian take on the traditional British potato-topped Shepherd's pie is satisfying and delicious. We use French green...
Author: Martha Stewart
When the garden is overflowing with zucchini, pickle them and put them on burgers, sandwiches, or enjoy one by itself. Make sure to not skip the step of salting and then submerging them in ice water: It's...
Author: Greg Lofts
Transform a bag of cranberries into an irresistible sweet-and-savory chutney by including them in your cooking. The best part? This condiment can easily be made ahead.
Author: Martha Stewart
Instant potatoes from the box can't compare to this homemade version.
Author: Martha Stewart
Tzimmes is a traditional stew for Passover, made from a combination of sweet potatoes and dried fruit. This crowd-pleasing side dish is easy to make so be sure to have enough on hand.
Author: Martha Stewart
This sauce can be used on pasta or pizza and spooned over vegetables, rice, or fish. It's perfect in our Vegetable Lasagna.
Author: Martha Stewart
This marmalade can be made with navel or blood oranges, or tangerines.
Author: Martha Stewart
Use this lush white sauce to make our Lasagna Bolognese.
Author: Martha Stewart
Although impressive-looking, these potatoes couldn't be simpler. The finishing touch? A coating of sage butter.
Author: Martha Stewart
Roasting these veggies with lemon and garlic brings out their natural sweetness.
Author: Martha Stewart
Collard greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic first balances the vegetable's bitterness. Pull...
Author: Martha Stewart
Best served warm, these fragrant, golden Apple Fritters are by turns tender, crisp, and fruity. A simpler (no-yeast) alternative to sufganiyot-the traditional jam-filled Jewish doughnut served during Hanukkah-the...
Author: Martha Stewart
These mounds of soft, buttery spuds with crisp golden crusts have indented centers made to hold pools of gravy.
Author: Martha Stewart
The versatile flavor of currantjelly complements a varietyofdishes -- from crusty breadwith butter to cold meats. Ourtartversion was inspired bythe famous red and white preserves of Bar-Le-Duc, France,where...
Author: Martha Stewart
Scalloped potatoes with sautéed leeks can be assembled a day in advance in a casserole that travels from refrigerator to oven to table.
Author: Martha Stewart
This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for poultry, meat, fish, or as a dressing for potato...
Author: Martha Stewart
This satisfying vegetarian stew is ready in about an hour-and more than half that time is hands-off. Opting for canned beans instead of dried put this recipe on the fast-track, and velvety, earthy sweet...
Author: Greg Lofts
This side pairs well with Tuna Casserole, pasta, or steak.
Author: Martha Stewart
Pull together this quick tangy sauce for serving with Salmon Coulibiacs.
Author: Martha Stewart
Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.
Author: Martha Stewart
This winning holiday dish is almost a dessert before you get to the pie.
Author: Martha Stewart
You'll need twelve cream-horn molds or four-inch wooden cake dowels to make these horns. For a delicious alternative, add almond extract, raspberry puree, or mini chocolate chips to the whipped cream.
Author: Martha Stewart
We love this recipe when made with pecans, but any firm nuts, such as cashews or walnuts, will work well.
Author: Martha Stewart
No pot stickers or dumplings are complete without this soy-ginger dipping sauce.
Author: Martha Stewart
Fiddleheads lend themselves to many of the same preparations as asparagus. Here they are served warm, but they also make good hors d'oeuvres served in a vinaigrette.
Author: Martha Stewart
Stuffing is commonly known as dressing in the South, where it is frequently made with buttermilk cornbread, another regional specialty.
Author: Martha Stewart
Serve this lively sauce alongside our Butterflied, Rolled, and Roasted Leg of Lamb.
Author: Martha Stewart
If you end up with leftover champagne after a party, use it to make champagne vinegar -- the base for a tasty vinaigrette.
Author: Martha Stewart
These ethereal chocolate souffles are made as individual portions. Pop them in the oven as you're finishing dinner and they'll be perfectly timed for dessert.
Author: Martha Stewart
Everyone loves these stacks of eggplant layered with mozzarella and Parmesan cheese and tomato sauce.
Author: Martha Stewart
Roasted asparagus and carrots make for a delicious accompaniment to our Brisket with Dried Fruits.
Author: Martha Stewart
Tomato paste, red onion, and fresh basil add a hint of sweetness to this quick-cooking marinara. Pile our meatballs on spaghetti and you have a familiar favorite.
Author: Martha Stewart
If small acorn squashes are unavailable, use larger ones and cut them into wedges.
Author: Martha Stewart
Roasting sweet potatoes at a high oven temperature makes the skin delicious and extra crackly.
Author: Martha Stewart
Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.
Author: Martha Stewart
Dark, sweet-tart balsamic vinegar adds tangy depth to roasted vegetables.
Author: Martha Stewart
These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.
Author: Martha Stewart
This secret weapon for authentic Middle Eastern fare usually takes weeks to make, but if you use finely sliced thin-skinned Meyer lemons, you can re-create the unique flavor and texture overnight. Finely...
Author: Martha Stewart
All it takes is a sprinkling of salt and pepper to enhance the earthy flavors of the carrots in this simple side dish.
Author: Martha Stewart
Aromatic rosemary and garlic add depth to roasted potatoes.
Author: Martha Stewart