Skin the high-fat snacks at your next party. Instead make these healthy homemade chips.
Author: Martha Stewart
This fresh cranberry sauce is so much better than anything store-bought. Serve it with our Maple-Glazed Turkey.
Author: Martha Stewart
Trying to work meatless meals into your routine? A pot of hearty, healthy beans makes a satisfying dish -- and leftovers for tomorrow. Use them in Black-Bean Burgers with Pickled Onions or Cheesy Tortillas...
Author: Martha Stewart
Pickling gives crisp, mellow vegetables spunky personality. These Kirby cucumbers -- a small, unwaxed type that's perfect for pickles -- are seasoned with dill and garlic. Salting the cucumbers helps draw...
Author: Martha Stewart
Try something new and tasty with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
This mild side dish is a good companion to Roast Beef with Horseradish Sauce.
Author: Martha Stewart
Treat these parsnips like oven fries and top with a drizzle of honey.
Author: Martha Stewart
Spaetzle -- a German dish of tiny noodles -- is often made by forcing dough through thelarge holes of a colander into boiling water;we like to use a potato ricer.
Author: Martha Stewart
Parsnips and carrots make a good companion to a main dish of pork chops.
Author: Martha Stewart
Cranberries arrive at market to help kick off the holidays with a festive hue and lively flavor.
Author: Martha Stewart
Fresh, snappy late-summer beans are a fleeting pleasure on their own. Jazz them up with the sweet acidity of large cherry and cocktail tomatoes and crackly breadcrumbs, and lightning strikes three times....
Author: Sarah Copeland
These roasted plum tomatoes are delicious alone or in salads.
Author: Martha Stewart
Serve these feta-and-vegetable boats with our Greek-style dinner of Roasted Lamb with Garlic and Oregano and White Bean Salad.
Author: Martha Stewart
A spoonful of paprika gives this oven-cooked cauliflower a golden brown glow and slightly spicy taste; high-heat roasting creates a nutty sweetness.
Author: Martha Stewart
These simple gnocchi are made from russet potatoes, flour, and egg. Serve them tossed with butter as a side dish or with a more substantial sauce for a main course.
Author: Martha Stewart
Surprise everyone at dinner with this savory, sweet combination.
Author: Martha Stewart
Try this side with pork chops or steak and sliced tomatoes.
Author: Martha Stewart
This recipefor canned tomatoes provides an ideal way to enjoy the taste of peak-of-the-season tomatoes once summer is gone. The tomatoes are peeled, seeded, and fit into jars, which are then processed...
Author: Martha Stewart
If you're storing fried cookies, wait until just before serving to dust them with confectioners' sugar so they don't absorb it.
Author: Martha Stewart
The rich, yet airy, sauces of the hollandaise family are made with lemon juice or another liquid that is thickened with egg yolks and butter or oil. By altering the ingredients, you can produce a variety...
Author: Martha Stewart
These flavorful tomatoes are great to have in your back pocket on a busy weeknight. They take any pizza or pasta to new heights.
Author: Martha Stewart
Club soda lightens the texture of creamy salad dressing.
Author: Martha Stewart
Serve this creamy polenta with our Wild Mushroom Ragout.
Author: Martha Stewart
Complement a feast of hearty dishes with a side of crisp broccoli dressed with lemon juice and olive oil.
Author: Martha Stewart
Make this lemon simple syrup for Martha's Meyer Lemon Anniversary Cake.
Author: Martha Stewart
Roasting the garlic head first mellows its flavor.
Author: Martha Stewart
For a gluten-free version of this vinaigrette, use tamari instead of soy sauce or look for bottles specifically labeled gluten-free.
Author: Martha Stewart
The sweetness of the onions is a nice contrast to the strong taste of the Brussels sprouts. Garnish with toasted hazelnuts, if desired.
Author: Martha Stewart
Serve this side dish with our Silky Braised Chicken with Wild Mushrooms and Pearl Onions.
Author: Martha Stewart
Add these sweet and crunchy candied hazelnut confections to a salad, sprinkle some over ice cream, or eat them on their own.
Author: Martha Stewart
Coconut milk and curry paste update sweet potatoes.
Author: Martha Stewart
This vodka recipe is one of our Handmade Holiday Gifts.Try using it to make a Cranberry Cosmopolitan.Download and print the Cranberry Cosmopolitan Recipe Tag.
Author: Martha Stewart
This Cranberry-Orange Relish is an easy addition to the Thanksgiving menu since it doesn't require any cooking.
Author: Martha Stewart
This side goes well with Lamb, Tomato, and Mint Kebabs or lamb chops.
Author: Martha Stewart
Chutneys are delicious when paired with holiday leftovers. This one goes perfectly atop a turkey sandwich.
Author: Martha Stewart
This sauce is perfectly paired with our Wasabi Spring Rolls with Warm Asparagus and Shiitake Mushrooms.
Author: Martha Stewart
Preserve part of the summer season: Gather as many just-picked tomatoes as you can find, cook up a big pot of sauce, and stow containers of it in your freezer. If you like your sauce sweet, or if your...
Author: Martha Stewart
Serve these smoky mushrooms as an accompaniment to chicken or pork.
Author: Martha Stewart
Olive slivers add a tangy note to steamed broccoli florets.
Author: Martha Stewart
This dressing is perfect for Thai Beef Salad with Fresh Herbs.
Author: Martha Stewart
Traditional Roman-style braised artichokes use wild mint native to Italy, but yours will be just as tasty with the store-bought variety.
Author: Martha Stewart
Apples, leaks and rosemary blend to make this a one-of-a-kind stuffing for your holiday bird.
Author: Martha Stewart
This polenta with mushrooms and goat cheese can be a side dish or a meal in itself.
Author: Martha Stewart
This main-course salad is a perfect plant-based meal for a weeknight dinner. The roasted cauliflower "steaks" are as delicious as they are satisfying, while the warm lentil salad that goes with them is...
Author: Sarah Carey
Flaky cream cheese dough is filled with prune filling, sprinkled with cinnamon-sugar, and baked until golden brown to form these traditional treats.
Author: Martha Stewart
Try this sweet-and-peppery butter on broiled or grilled white fish, on grilled steak or chicken, on corn on the cob or boiled potatoes, or with boiled green beans or peas.
Author: Martha Stewart
A sweet and savory puree of corn, Parmesan cheese, garlic, and olive oil stands in for tomato sauce on this pizza.
Author: Martha Stewart