The intense dry heat of the oven concentrates and deepens the flavor in this roasted asparagus dish.
Author: Martha Stewart
Parmesan, egg, and garlic enrich the ricotta filling of this Eggplant Rollatini, so you don't need too much mozzarella on top.
Author: Martha Stewart
Instead of roasting just one pumpkin, try doing two at one time so you can have pumpkin puree even in May.
Author: Martha Stewart
Serve this German-style side dish with sausage, chicken cutlets, or roasted meat.
Author: Martha Stewart
This traditional Argentinian rub can be spread on flank steak or shrimp skewers before grilling.
Author: Martha Stewart
Guava nectar forms the base of this salad dressing. Use this recipe when making our Chunky Avocado Salad.
Author: Martha Stewart
This citrus-based orange vinaigrette adds low-sodium flavor to salads, chicken, or seafood.
Author: Martha Stewart
The hazelnuts add a wonderful flavor and crunch to this green-vegetable dish.
Author: Martha Stewart
Cranberries are loaded with antioxidants and vitamin C, both of which may help boost the immune system.
Author: Martha Stewart
Drizzle this creamy dressing over Romaine lettuce, sliced carrots, and black olives.
Author: Martha Stewart
This salsa can be poured over steak to give it a Thai flavor.
Author: Martha Stewart
Serve this simple-to-make yogurt cooled and on the side.
Author: Martha Stewart
Use this sauce to make our Grilled Chicken with Cilantro-Mint Rub.
Author: Martha Stewart
Many mushrooms are a good source of antioxidants, and because they release moisture when cooked, only a teaspoon of oil is needed to saute them.
Author: Martha Stewart
Don't waste any pumpkin puree left over from baking pies -- turn it into a tasty spread for toast or pancakes.
Author: Martha Stewart
This roasted red-pepper dip, which is great for our Crab Cakes, can be prepared in advance.
Author: Martha Stewart
Use this tangy vinaigrette to dress up a simple green salad made with spinach, arugula, or mesclun.
Author: Martha Stewart
These simple vegetarian tacos are loaded with flavor and are easy enough to assemble in the morning for a quick and delicious breakfast that'll get you started and keep you going all day long.
Author: Martha Stewart
This cooling condiment is ideal with Indian meals like our Tandoori-Style Chicken.
Author: Martha Stewart
As the evenings grow chillier, warm and nourishing dishes like this satisfying chickpea stew are welcome at dinner. A dollop of pesto gives a burst of flavor and one last nod to summer. (Look for pesto...
Author: Martha Stewart
Put a little zing in our Fish Po' Boys with this tartar sauce.
Author: Martha Stewart
These steamed brussels sprouts are glossed with butter and flecked with chives.
Author: Martha Stewart
Sautéeing cucumbers with green herbs is a surprisingly delicious way to prepare the produce.
Author: Martha Stewart
Spread this sweet chutney on chicken or turkey sandwiches, or use it as an accompaniment to lamb, pork, or chicken.
Author: Martha Stewart
These are a perfect accompaniment to Pork Chops with Roasted Peppers.
Author: Martha Stewart
This vegan recipe shows off the chameleon-like qualities of a longstanding protein alternative: tofu. Big flavors from aromatics including garlic, tomato paste, chipotle, and cumin are simmered together...
Author: Shira Bocar
Use these caramelized walnut halves to top our Pumpkin Cake with Brown Butter Icing.
Author: Martha Stewart
This is hearty vegetarian fare that takes full advantage of vegetables available during winter.
Author: Martha Stewart
This side dish packs heat and pairs nicely with our Tandoori-Style Chicken.
Author: Martha Stewart
Use this cucumber-peanut dipping sauce with our Cucumber Summer Rolls, which are made of thinly sliced cucumbers wrapped around shrimp, rice vermicelli, and Thai basil leaves.
Author: Martha Stewart
Inspired by the fixings at a taco bar, this stuffed avocado delivers an added fiber-protein boost from black beans.
Author: Martha Stewart
Cooking the leaves and stems separately allows this dish a variety of texture and ensures that the leaves don't get overcooked.
Author: Martha Stewart
Try this currant-studded pilaf as a side with our Chicken Cutlets with Herb Butter.
Author: Martha Stewart
Cucumbers contain an antioxidant that supports brain health, and inflammation-fighting ginger helps with digestion. Here, they're dressed with rice vinegar and soy sauce, then finished with toasted sesame...
Author: Martha Stewart
Keep lemon oil on hand to make salad dressings or to use when cooking fish.
Author: Martha Stewart
Garlic cloves add pungent complexity to creamy mashed potatoes.
Author: Martha Stewart
Use this orange-juice reduction as the base of our Orange Vinaigrette.
Author: Martha Stewart
Take movie night to a whole new level with this indulgent snack from chef Patrick O'Connell of The Inn at Little Washington.
Author: Martha Stewart
You can add or substitute your favorite vegetables to this easy-to-make baked-in-parchment dish. Carefully untwist parchment to check doneness; some vegetables may take longer to cook.
Author: Martha Stewart
Serve this festive side dish with Pork Roast with Apples and Gremolata as part of your holiday dinner.
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
This easy method seals ingredients into a caramelized crust. Here, peppers and fennel take particularly well to high-heat roasting, while juicy grapes bring a welcome burst of sweetness.
Author: Martha Stewart
Author: Jamie Oliver
This dressing goes with Chicken Salad with Avocado Dressing, but it would also be delicious on a green salad, in a wrap, or as a sauce for fish, skirt steak, or vegetables.
Author: Martha Stewart
Serve this fresh-herb sauce alongside steamed vegetables.
Author: Martha Stewart