These bright-green beans help create a classic backdrop to the Thanksgiving bird, whether you're serving roasted turkey breast for a few or a whole turkey for many.
Author: Martha Stewart
Cranberry sauce is a regular on Thanksgiving tables. This recipe offers a savory twist on the traditional turkey topper.
Author: Martha Stewart
Rosemary and white beans are always a winning combination, and adding cremini mushrooms and tomatoes makes the pairing even more delicious. The beans break down as they cook, giving this stew a wonderfully...
Author: Martha Stewart
Dollop this verdant sauce atop our Dyed Deviled Eggs or Ramp Farinata, or use it to flavor our Roasted Leg of Lamb with Asparagus and Herbs.
Author: Martha Stewart
Meyer lemons add a bit of floral sweetness you don't always find in marmalades, balancing out the bitterness. The preserves make a sensational glaze for roast chicken.
Author: Martha Stewart
Use these sweet-and-sour pickles to make our Potato-and-Pickled-Beet Salad. They also make a delectable snack straight out of the fridge.
Author: Martha Stewart
This mixture of apples, nuts, and wine is eaten at the Passover seder. Kosher wine is generally sweeter than other red wines and is an essential part of this dinner recipe.
Author: Martha Stewart
Simple Syrup is a staple for a reason. It's ready in minutes, lasts for months, and dissolves quickly in iced tea and other cold drinks.
Author: Martha Stewart
Author: Martha Stewart
This traditional bread stuffing features assorted mushrooms -- choose any variety you like.
Author: Martha Stewart
Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
Author: Martha Stewart
Author: Martha Stewart
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling nectarines: Carve an X in the bottom of each and plunge them into boiling water...
Author: Martha Stewart
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
Try these turnovers for breakfast or as a snack anytime; they're filled with fruit and jam and can be eat on the run, without a fork.
Author: Martha Stewart
To create these tortilla cups, simply bake corn tortillas on small ovenproof bowls. Fill them with our Turkey Chili or the chili of your choice.
Author: Martha Stewart
Serve this delicious roasted cauliflower at any springtime gathering.
Author: Martha Stewart
Japanese flavors, such as miso and ginger, are a harmonious match for a grilled-salmon salad.
Author: Martha Stewart
This is a chutney that combines tart apples, prunes, ginger and sweet onions for a spicy, but not too hot, blend.
Author: Martha Stewart
Sweet potatoes give the classic French sliced-and-layered potato dish pommes Anna a fall twist. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).
Author: Martha Stewart
Fennel becomes sweet and caramelized in this simple holiday side dish.
Author: Martha Stewart
Mint syrup adds flavor to our Southern-style iced Sweet Tea.
Author: Martha Stewart
Spice up canned tomatoes with garlic, onions, and red-pepper flakes for a superb quick tomato sauce.
Author: Martha Stewart
A cross between a turnip and a wild cabbage, rutabaga has a distinctly sharp taste. This puree calls for a touch of mascarpone, which mellows the root vegetable's bold flavor. If making the semifreddo,...
Author: Martha Stewart
The bitterness of the endive is offset by the sweetness of the orange and juice.
Author: Martha Stewart
This mouthwatering baked sweet potato is loaded with fiber and vitamin C.
Author: Martha Stewart
Either roasted chicken or pork is a fine partner for this tangy-sweet side.
Author: Martha Stewart
The salt in this dish absorbs moisture as the potatoes cook, giving them soft, velvety flesh and crackled skin. Serve them with creme fraiche or sour cream.
Author: Martha Stewart
A rich Middle Eastern-inspired spice mixture lends layers of flavor to these potatoes.
Author: Martha Stewart
These comforting confections flavored with tart Granny Smith apples and cinnamon are a traditional Hanukkah treat.
Author: Martha Stewart
In the traditional baklava, nuts are layered between buttered paper-thin sheets of phyllo. Instead, to save time, we rolled up the sheets and cut them crosswise into ribbons, which we then tossed with...
Author: Martha Stewart
A big bowl of seasoned popcorn goes a long way -- and is an excellent healthy snack. There's a secret to getting every last kernel to pop (let stand 30 seconds), but this is among the easiest of snacks...
Author: Martha Stewart
Italian dressing is adaptable; try it with sweet lettuces, such as Bibb, and bitter chicories, such as radicchio. Key ingredients include olive oil, vinegar, and herbs.
Author: Martha Stewart
Serve this sweet, nutty dessert spread over fresh fruit or country-style bread.
Author: Martha Stewart
It may seem counterintuitive, but a little salt is one of the best things you can sprinkle on fruit before eating because it amplifies its flavor, highlighting sweetness and masking any hint of bitterness....
Author: Shira Bocar
Our yogurt-and-sour-cream dip is a tangy complement to our Curried Chicken Turnovers.
Author: Martha Stewart
These are delicious eaten on their own, or used to make our Roasted Free-Range Turkey with Pear and Chestnut Stuffing.
Author: Martha Stewart
A dollop of this savory sauce tastes great atop our Cheese-Stuffed Burgers.
Author: Martha Stewart
Use this sauce with our Goat Cheese "Ravioli."
Author: Martha Stewart
Be warned: This sauce is blisteringly hot. Seed the habaneros for a slightly milder version.
Author: Martha Stewart
This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."
Author: Martha Stewart
This souffle has a fruit-puree base, which makes it very light and intensely flavored.
Author: Martha Stewart
This spinach dish is rich in heart-protective folate; the nuts help lower "bad" cholesterol.
Author: Martha Stewart
The Napoleon is best eaten the same day. Martha made this recipe on episode 507 of Martha Bakes.
Author: Martha Stewart
Rather than the pungent flavor it has when raw, roasted garlic is mellow, sweet, and nutty. It's delicious spread on bread or mixed with cooked vegetables.
Author: Martha Stewart
This zesty rub is ideal for leaner foods such as turkey or chicken breasts and flaky white fish (such as halibut, cod, or snapper).
Author: Martha Stewart