Serve this side dish with our Poached Salmon with Beet Relish and Green Beans with Tapenade Dressing.
Author: Martha Stewart
This flavorful spread is the perfect filling for our Apple-Butter Hand Pies and works beautifully on toast.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Brush this on chicken, pork, or steak when the meat is almost finished grilling; the sauce should caramelize but not burn. Serve more sauce at the table.
Author: Martha Stewart
Apples add sweetness to this creamy, nutrient-rich puree.
Author: Martha Stewart
Saffron, a delicate yellow-orange spice, comes from the dried, cured stigmas of the purple saffron flower. You'll find it at most grocery stores and specialty food markets.
Author: Martha Stewart
Greens and stems are sauteed with onion and garlic in this recipe.
Author: Martha Stewart
Use this chile oil when making Garlic-Chile Shrimp Skewers with Peanut Noodles and Broccoli.
Author: Martha Stewart
Tzatziki, a cooling Greek condiment, helps soothe the heat of spicy dishes.
Author: Martha Stewart
Root vegetables make for the perfect side for your holiday menu and this roasted melody is no exception.
Author: Martha Stewart
Try this warm winter side with our Cornflake-Crusted Baked Chicken.
Author: Martha Stewart
Add a twist to your usual vegetable sides with a squeeze of lime and a handful of raisins.
Author: Martha Stewart
Long used for healing in Asia, meaty shiitakes are one of the best foods to eat for health, boasting a special combination of antioxidants that boost immune function and lower oxidative stress in the body....
Author: Martha Stewart
For extra flavor, tomatoes are marinated in a oregano vinaigrette before, and after, grilling.
Author: Martha Stewart
Make these delicious sesame-kale crisps for a nutritious snack.
Author: Martha Stewart
This tangy dipping sauce made with lemon juice, feta cheese, and salt and pepper goes well with Lemon-Garlic Lamb Kebabs.
Author: Martha Stewart
Use this spicy barbecue sauce on our BBQ Chicken Kabobs with Potatoes and Summer Squash.
Author: Martha Stewart
This flavorful honey makes a delicious sweetener for tea, breads, or hot cereal.
Author: Martha Stewart
This vinaigrette is perfect on our Red Lettuce, Asian Pear, and Mint Salad.
Author: Martha Stewart
Our easy crumb topping -- a blend of butter, flour, light-brown sugar, salt, and cinnamon -- makes any muffin, no matter how simple, seem special. This recipe can also be used to make our Blueberry Crumb...
Author: Martha Stewart
Thanks to a puddinglike batter, this stunning carrot-souffle appetizer won't deflate. A supporting cast -- sauteed baby carrots and sugar snap peas with their shoots -- reflects the season's vibrant colors...
Author: Martha Stewart
A hot oven and chili powder turn up the heat on sweet wedges of acorn squash. Leave the skin intact; once roasted, it becomes soft and tasty.
Author: Martha Stewart
Whether you make muffins that brim with berries or plain ones that are just an excuse for mountains of streusel topping, they take no more time than whipping up a stack of pancakes.
Author: Martha Stewart
You can make this recipe with a mix of fennel and carrots, or with green beans; we made one batch of each.
Author: Martha Stewart
Heating the oil before adding the potatoes makes them crisp on the outside, soft on the inside.
Author: Martha Stewart
Vivid and versatile, this quick, no-cook sauce starts with canned plum tomatoes and goes nicely with fatty fish like salmon or sardines or a roasted whole fish; the bright heat of the ginger cuts right...
Author: Martha Stewart
Lettuce is a fish-taco no-no. Shredded cabbage stands up better in the heat and adds a crisp, satisfying crunch.
Author: Martha Stewart
Author: Martha Stewart
In Argentina, garlicky herb-flecked chimichurri, a condiment as prevalent there as ketchup is in the United States, is spooned over all manner of grilled meats, especially steak.
Author: Martha Stewart
These crunchy doughnuts are like the fried dough you find at county fairs.
Author: Martha Stewart
A perfectly ripe melon is aromatic and yields to firm pressure at the stem end. Ruby port adds color and flavor.
Author: Martha Stewart
We like to serve endive family-style as a side dish with Pasta with Sausage and Escarole.
Author: Martha Stewart
This refreshing bite blends feta cheese and oregano with cucumber for a quick, make-ahead appetizer .
Author: Martha Stewart
This is our very favorite grape juice recipe and it's made with Concord grapes, or any Concord type like Saturn or Sunbelt. You can also make this recipe with green or red grapes. The more ripe and...
Use this garlic in our Radicchio Slaw with Green Beans and Cauliflower.
Author: Martha Stewart
The success of a lasagna lies not just in its filling but in its most basic components, including this marinara sauce.
Author: Martha Stewart
Enjoy this tartine for breakfast or a healthy snack. The strawberries are roasted to concentrate their flavors. Maple syrup enhances the fruit's natural sweetness, while olive oil adds healthy fats. Be...
Author: Shira Bocar
Give a yummy pizza a healthy spin with WomansDay.com's Broccoli & Tomato Pizzas Recipe. Check out WomansDay.com for more vegetable recipes.
These thick slices of winter squash are browned over a grill, casting a lovely smoky flavor.
Author: Martha Stewart
Learn how to make the best vegan beetroot burgers. Healthy, nutritious and delicious burger that you must try even if you not vegan. This recipe is the ultimate veggie burger!
Author: TheCookingFoodie
This version of the traditional pate de coing (quince paste) was formed in a classic French mold, the results frost-encrusted with sugar.
Author: Martha Stewart
This delicious Japanese eggplant recipe is courtesy of chef Matt Hoyle from restaurant Nobu 57.
Author: Martha Stewart
This spinach dish, spiced with cloves, bay leaves, nutmeg, and peppercorns, is deceptively rich -- its sauce is made creamy by skim milk and just a bit of half-and-half.
Author: Martha Stewart
Save baby spinach for salads -- for this recipe, a heartier variety is best. Look for leaves that are thick and curly, which will retain more texture and flavor when sauteed.
Author: Martha Stewart
This kraut tastes just like your favorite dill pickle but without all that vinegar. It's also so simple to make with fresh dill, or dried dill from the summer harvest.
These pears are a perfect ending to a harvest-themed dinner or buffet.
Author: Martha Stewart
Use this simple syrup to make our Basil Lillet Slush.
Author: Martha Stewart