The sweetness of the parsnips is balanced by adding potatoes. If your parsnips are very large, cut out the woody core before cooking them.
Author: Martha Stewart
Weeknight comfort foods like this one-pan quick chili are a great entryway into eating a more plant-based diet. Switching from a pot to a skillet slashed the cooking time in half for this recipe, and the...
Author: Shira Bocar
Often the most favorite holiday side dishes are the simplest. This recipe combines roasted sweet potatoes with butter and maple syrup in the food processor with very little effort.
Author: Martha Stewart
Using a potato variety that's high in starch, like Yukon gold, will give you fluffier mashed potatoes.
Author: Martha Stewart
Busy times call for easy desserts that have a sweet simplicity, like these flaky apple-cinnamon pastries. For our streamlined strudel, we folded convenient store-bought puff pastry around a four-ingredient...
Author: Martha Stewart
Sautéed until tender, these porcini mushrooms will retain their bold personality and produce mega mushroom flavor. In a rich butter-and-garlic sauce mingling with fresh tagliatelle, their essence is further...
Author: Greg Lofts
Beet roots can be cooked in a variety of ways (or even eaten raw), but roasting best brings out their natural sweetness.
Author: Martha Stewart
Hollandaise variations include bearnaise sauce, which is flavored with a reduction of shallots, white wine, vinegar, and tarragon.
Author: Martha Stewart
Toss roasted-garlic vinaigrette with crisp bitter greens or roasted potatoes.
Author: Martha Stewart
Flavored with onion, garlic, and thyme, these savory mini souffles get their cheesy, crusty tops from melted Gruyere cheese. Serve them warm.
Author: Martha Stewart
This one-pan dinner brings together chickpeas, marinara sauce, and mozzarella in a single skillet, then tops it off with wedges of roasted broccoli florets. A crunchy Parmesan-and-panko blend is the final...
Author: Sarah Carey
This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also great over roast chicken and pork, which benefit from the sour fruitiness.
Author: Martha Stewart
Hoisin, which is a blend of soybeans, garlic, chiles, and spices, makes a sweet-and-tangy glaze for roasted Cornish game hens.
Author: Martha Stewart
This is a perfect topping for our Pulled Pork Sandwiches.
Author: Martha Stewart
Parsnips adds variety and fragrance to sweet potatoes.
Author: Martha Stewart
Got a bumper crop of cucumbers? Make a batch of these easy pickles and stash them in the freezer -- you're going to love having the tangy treats in your back pocket in the months to come.
Author: Martha Stewart
The garlic and lemon zest jazz up your healthy broccoli side dish.
Author: Martha Stewart
The essential Russian dressing is used for Martha's Reuben recipe.
Author: Martha Stewart
Large portobello mushrooms take the place of meat in the hearty vegetarian dish.
Author: Martha Stewart
Seasoned with garlic and lightened with egg whites, a potato souffle is delightfully puffy out of the oven.
Author: Martha Stewart
Red Thai chile peppers give pickled corn a kick. Simply slice raw corn into thick coins, let it soak in the pickling liquid for 24 hours, and serve it straight from the jar.
Author: Martha Stewart
Author: Martha Stewart
This classic baked potato dish goes well with roasted chicken, beef, or pork.
Author: Martha Stewart
Refrigerate the dressing base in an airtight container, up to 2 weeks, before adding mix-ins. For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
Flageolet, pale-green kidney beans, are prevalent in French cooking. Their delicate flavor is well suited for simple preparations and is particularly good with lamb. We served them with Mint and Pistachio...
Author: Martha Stewart
Serve these bourbon-flavored sweet potatoes with our Salt and Pepper Turkey. Place the sweet potatoes in the oven after the turkey has roasted for an hour.
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
This salad dressing is also delicious as a topping for baked potatoes.
Author: Martha Stewart
Serve this classic cocktail sauce alongside our Fruits de Mer Platter.
Author: Martha Stewart
Roasting these winter vegetables simply with olive oil and herbs brings out their natural sweetness.
Author: Martha Stewart
Roast a combination of carrots and potatoes for a simple holiday side dish. The high heat concentrates the sweetness of the carrots and makes the potatoes crisp on the outside and creamy on the inside....
Author: Martha Stewart
Pair this fruity, sweet-tart compote with the rich short ribs. It is also great with roast pork and chicken.
Author: Martha Stewart
Do not attempt to cut the amounts in the recipe in half. Instead, dry any extra noodles completely, wrap them tightly in plastic, and store at cool room temperature for up to one week. Boil for 90 seconds...
Author: Martha Stewart
Broccolini looks like baby broccoli, but it's actually a natural hybrid of broccoli and Chinese kale. (If you can't find it, broccoli rabe can be used in its place.) The tender stalks are blanched first...
Author: Martha Stewart
Unlike store-bought varieties, these sprinkles taste like sugar and vanilla, not wax. The extras will keep in an airtight container at room temperature for up to a month. Use them to decorate our Confetti...
Author: Martha Stewart
Serve this sweet sauce with breakfast breads or on top of oatmeal. If you prefer a chunkier sauce, start with slightly smaller pieces of pear, and don't use a food processor.
Author: Martha Stewart
This flavorful cabbage recipe makes a colorful fall side dish.
Author: Martha Stewart
This is an excellent accompaniment to roasted pork, duck, or turkey.
Author: Martha Stewart
Use this sauce for Southern Grilled Chicken with Macaroni Salad.
Author: Martha Stewart
This side dish goes well with fish or seared steak.
Author: Martha Stewart
Cindy Pawlcyn serves this cabbage alongside her Mongolian Pork Chops at her Mustards Grill restaurant in Yountville, California.
Author: Martha Stewart
A sprinkling of herbs or spices will make your favorite vegetables even more delicious.
Author: Martha Stewart
Simmering horseradish in cream tempers its pungency; that's the first step in making this distinctive version of mashed potatoes, which nicely complements a sumptuous main course.
Author: Martha Stewart
Tofu is the star of this healthy recipe with a sesame-infused sauce.
Author: Martha Stewart
For Passover dinner, add a little zest to matzo with olive oil infused with herbs like rosemary and thyme. Though you can use store-bought flavored oil, we suggest creating your own version with your favorite...
Author: Martha Stewart
Parmesan seems to make everything taste better. For the best flavor, buy a chunk of the good stuff and grate it yourself just before using.
Author: Martha Stewart
Serve these colorful sweet potatoes with Pork Roast with Apples and Gremolata as part of your holiday dinner.
Author: Martha Stewart
The caramel apple takes a sophisticated turn in this dessert. Baked with butter, sugar, ginger, and cinnamon, the fruit goes soft and spicy before you finish it with a rich caramel sauce that's mostly...
Author: Martha Stewart
Fresh mint tames the heat of the jalapenos in this sweet-and-spicy jelly. Use it to cut the richness of meats and fishes like salmon and swordfish.
Author: Martha Stewart
This side dish tastes just as good at room temperature as it does hot from the stove, so there's no need to worry if it's ready before the rest of the meal.
Author: Martha Stewart