Slicing carrots with a vegetable peeler transforms them into pasta-like ribbons. Cook them with peas and a pat of butter for unexpectedly luscious results.
Author: Martha Stewart
These roasted peppers are pair well with goat cheese, new potatoes, and our Tomato Salsa.
Author: Martha Stewart
Serve this compote over toasted slices of our Brown-Sugar Pound Cake.
Author: Martha Stewart
Author: Martha Stewart
Throw a container of this tasty trail mix in your bag for on-the-go snacking.
Author: Martha Stewart
Jalapeno brings the heat in this yogurt-based herb sauce, while cumin adds a welcome smoky note. Serve alongside our Saffron Chicken Kebabs.
Author: Martha Stewart
Thin slices of feta are drizzled with a dressing of scallion, herbs, and olive oil. We particularly like the flavor and firm texture of Bulgarian feta cheese, which is easy to slice.
Author: Martha Stewart
A nice break from nuts, edamame give this unconventional trail mix a satisfying crunch.
Author: Martha Stewart
Parsley perks up broccoli for an easy and impressive side dish.
Author: Martha Stewart
If you marinate meat overnight, omit lemon juice and add it two hours before cooking.
Author: Martha Stewart
The mix of spices in this Indian-inspired side dish is an easy way to upgrade everyday ingredients.
Author: Martha Stewart
Multicookers get a lot of well-earned praise for how quickly they can put winter comfort foods like soups and braises on the table. Credit where it is due, but we think they're just as great for more basic...
Author: Martha Stewart
Use this recipe when making our Garlic-Marinated Chicken Cutlets with Grilled Potatoes.
Author: Martha Stewart
Serve this citrusy side dish with roasted chicken or meatloaf.
Author: Martha Stewart
When kids make their own tortilla chips, they get to pick the flavor and shape. Once they're baked, package in snack-size bags.
Author: Martha Stewart
This is a great option for a vegetarian dinner; the eggs, cheese, and milk provide plenty of protein.
Author: Martha Stewart
Something as humble and everyday as a fish finger can be made more nutritious if you make your own, and even better, you can go jumbo in size. I like to use salmon, but white fish works just as well. It's...
Author: Jamie Oliver
Use this shredded vegetable mixture as a topping on your favorite green salad.
Author: Martha Stewart
Author: Christina Mackenzie
A helping of this velvety polenta soaks up our Chicken Cacciatore's irresistible sauce.
Author: Martha Stewart
Kids (and grown-ups, too) will love this updated version of cinnamon toast.
Author: Martha Stewart
Use this simple syrup recipe to make drinks like Pink Gin Fizz and Tequila Sunrise.
Author: Martha Stewart
Top your baked sweet potato with a Swiss chard and onion mix with avocado slices.
Author: Martha Stewart
Try different types of mushrooms such as these, and oyster or enoki mushrooms.
Author: Martha Stewart
Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This version is flavored with cornichons and onion.
Author: Martha Stewart
Tuscan kale, also known as cavolo nero, dinosaur kale, and lacinato kale, is sweeter and more tender than regular kale, which can be used instead but may require more cooking time.
Author: Martha Stewart
Mushrooms get a wallop of garlic and dill as they're softened into woodsy deliciousness.
Author: Martha Stewart
The wait's over! Seasonal green veggies glisten now in bins at farmstands and supermarkets, so stake your claim. Sides with snap peas, green beans, spinach, and zukes are rich in vitamins, nutrients, and--most...
Author: Martha Stewart
Broiling tofu with a soy-maple sauce ensures that it's extra sticky, sweet and savory -- never bland.
Author: Martha Stewart
Use this flavorful peanut sauce to coat our Chicken and Shredded Cabbage Salad with Noodles for an Asian-inspired dish that satisfies.
Author: Martha Stewart
In cocktail sauce, the mild heat of horseradish is combined with hot-pepper sauce, a squeeze of lemon juice, and salt for a delicious condiment.
Author: Martha Stewart
The longer those cook, the sweeter and more caramelized they will become. A little balsamic vinegar is a nice touch to add.
Author: Martha Stewart
Author: Jamie Oliver
Serve this chipotle mayonnaise sauce with our Spiked Clams and Oysters.
Author: Martha Stewart
Crunchy new pea pods are sweet and delicious eaten raw or quickly sauteed with a few radishes as a counterpoint.
Author: Martha Stewart
Use this pumpkin puree to make a number of desserts, like Pumpkin Ice Cream and Pumpkin Cornmeal Doughnuts.
Author: Martha Stewart
Use this recipe as a dressing for Potato and Heirloom Tomato Salad.
Author: Martha Stewart
This distinctive and tangy marinade is great on pork, beef, or chicken.
Author: Martha Stewart
Use charred peppers in our Roasted Red Pepper Soup with Quinoa Salsa
Author: Martha Stewart
Author: Georgina Hayden
Garlic-infused olive oil adds a kick to steamed carrots and asparagus.
Author: Martha Stewart
Dijon mustard helps emulsify sherry vinegar and extra-virgin olive oil in this simple, creamy vinaigrette.
Author: Martha Stewart
A quick homemade crust makes this decadent white pizza pie achievable for a weeknight dinner. The elemental combination of toppings like cream, garlic, lemon zest, ricotta cheese, and pepperoni make it...
Author: Greg Lofts
The sweet chunks of mango and pineapple are set off by the spicy chile oil.
Author: Martha Stewart
Use this recipe when making our Polenta Wedges with Asparagus and Mushrooms.
Author: Martha Stewart
Try this as a bright alternative to cranberry sauce that is served cool.
Author: Martha Stewart