Try a stone fruit instead of figs and think about this pizza as a dessert.
Author: Martha Stewart
Try serving this healthy side dish with Braised Short Ribs and Creamy Polenta with Thyme.
Author: Martha Stewart
Nicoise olives add a delicate saltiness that plays well with the natural sweetness of oranges.
Author: Martha Stewart
This simple sweet sauce goes on top of our Mini Banana Splits.
Author: Martha Stewart
A bit of char from the grill, plus garlic, lemon, oregano and olive oil, makes these tomatoes delectable. They're also a quick and easy side dish.
Author: Martha Stewart
Author: Martha Stewart
When you're on the move, sandwich the stuffed apple halves together and wait to slice them into wedges at your destination; this will help keep the peanut butter on the apple -- rather than all over your...
Author: Martha Stewart
Try this dressing on roasted vegetables, or swap it for the mustard on a veggie burger.
Author: Martha Stewart
Serve this hollandaise sauce atop Eggs Benedict for a perfect brunch meal.
Author: Martha Stewart
Serve this spicy-tangy sauce with our Fried Fish as a dip or sandwich spread.
Author: Martha Stewart
Besides chicken and fish, this marinade is good with steak, tofu, or vegetables. In place of the vinegar and sugar, try mirin, Japanese cooking wine.
Author: Martha Stewart
Make one batch with white balsamic vinegar for the beet-and-onion salad, and another with lemon juice for the beans and artichokes.
Author: Martha Stewart
Peppery sauteed mustard greens complement Boneless Pork Chops with Apple Chutney.
Author: Martha Stewart
Use this versatile, naturally creamy dressing in our Bacon, Lettuce, and Tomato Salad, or try drizzling it over grilled chicken or fish.
Author: Martha Stewart
Use this recipe to make our Shrimp and Penne and Open-Faced Egg Sandwiches with Celery-and-Radish Salad.
Author: Martha Stewart
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. You can make variations by switching up the nut and herb combo withcilantro and almonds; parsley, walnut,...
Author: Martha Stewart
Zahtar is a Middle Eastern spice mixture that adds flavor with little fat or oils. It includes sumac, a red berry that is part of the wild-pistachio family and is ground into a powder.
Author: Martha Stewart
Finely grated egg makes a confetti-like topping for this pretty dish. Serve it with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.
Author: Martha Stewart
This verdant side pairs well with shrimp, and Greek-Style Turkey Meatloaf.
Author: Martha Stewart
Author: Jamie Oliver
Escarole, a mild-flavored endive,is braised in a mixture of sherry, garlic,almonds, and chicken stock; sweet currantsare added during the last few minutes ofcooking.
Author: Martha Stewart
This dipping sauce for our Broccoli Rabe Dumplings, can be used to enhance salad dressings, grilled meats and vegetables, or your favorite sandwich.
Author: Martha Stewart
This flavorful snack is guaranteed to be a hit at holiday parties.
Author: Martha Stewart
Welcome spring with open arms with this recipe for a veggie pizza that celebrates the bounty of artichokes and asparagus that come with the warmer months.
Author: Martha Stewart
This simple, flavorful vinaigrette is an ideal dressing for any green salad.
Author: Martha Stewart
Grilling vegetables in foil packets seals in moisture for tasty, tender sides hot off the barbecue -- and you won't have to wash a single dish.
Author: Martha Stewart
Serve this simple side dish of Grilled Zucchini with Buttermilk-Basil Dressing with flank steak or pasta for a filling and satisfying meal.
Author: Martha Stewart
Lemony carrot and cabbage add a bright, crisp bite to the garlicky Boursin and creamy avocado in this vegetarian meal.
Author: Martha Stewart
Top grilled shrimp with a flavorful combination of fresh ginger, minced jalapeño peppers, and fresh cilantro. This simple seasonal side is easy to make and goes well with sautéed shrimp, grilled fish,...
Author: Martha Stewart
Use this make-ahead sauce to dress the tomatoes in our Bacon-Lobster-Tomato Sandwiches.
Author: Martha Stewart
This is a quick and easy Green Goddess dressing is a great dip for veggies, with or without anchovies.
Author: Martha Stewart
These creamy potatoes are the perfect complement to our Braised Cod with Plum Tomatoes.
Author: Martha Stewart
Like its close cousins broccoli and kale, cauilflower boasts plenty of antioxidant and heart-healthy properties. Try this basic recipe, which brings out its natural sweetness.
Author: Martha Stewart
The most coveted dish at any Hanukkah celebration is one piled high with sizzling latkes. Specially prepared for the Jewish holiday, the potato pancakes are panfried in oil until golden, then served with...
Author: Martha Stewart
This Southern-style compound butter is worthy of the holiday table. Folding in flecks of country ham and fresh grated ginger gave the butter a welcome salinity and zip. It's the perfect spread for serving...
Author: Martha Stewart
Turn root veggies into crispy, flavorful treats with Craft Restaurants founder Tom Colicchio's recipe.
Author: Martha Stewart
Toss this flavorful spicy vinaigrette with our Steak Salad or any salad that could use a bold kick.
Author: Martha Stewart
Try our homemade version of your favorite dressing at Japanese restaurants.
Author: Martha Stewart
This basic curry powder used to flavor Indian-Spiced Halibut with Yogurt, Red Lentil and Squash Curry Soup, and Yellow Curry Chicken.
Author: Martha Stewart
For everyday dinners and holiday gatherings alike, go beyond the casserole and green beans can be an exciting side dish. Here, they're quickly cooked in a skillet, then brightened with a mixture of umami-rich...
Author: Shira Bocar
Crisp parsnip chips are much sweeter--and prettier--than those made from potatoes.
Author: Martha Stewart
This dish adds tropical flavor to a nutrient-rich sweet potato by topping it with cilantro, coconut flakes, and pomegranate seeds.
Author: Martha Stewart
Juicy melon makes a brilliant match for salty, tangy cheese. The riper the fruit, the better. Honeydew, canary, or Chanterais melons would also work well in this dish.
Author: Martha Stewart
Used throughout the Middle East as a dressing for salads, a sauce to drizzle over fish, chicken or vegetables, or as a dip in combination with eggplant or chickpeas, tahini is made from untoasted sesame...
Author: Martha Stewart
This super-quick sauce can be served over ricotta, as it is here, or drizzled on vanilla ice cream or pound cake.
Author: Martha Stewart
Make this tangy mustard vinaigrette for our Chicken Salad.
Author: Martha Stewart