This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."
Author: Martha Stewart
Mint syrup adds flavor to our Southern-style iced Sweet Tea.
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
This ginger syrup can be used to flavor just about anything, but we love adding it to plain seltzer for homemade ginger ale.
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
Serve this delicious roasted cauliflower at any springtime gathering.
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
Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
Author: Martha Stewart
Japanese flavors, such as miso and ginger, are a harmonious match for a grilled-salmon salad.
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
A dollop of this savory sauce tastes great atop our Cheese-Stuffed Burgers.
Author: Martha Stewart
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
A gift always gets extra points if it's homemade. Start now and you can have vanilla extract on hand, ready to bestow on lucky bakers in December.
Author: Martha Stewart
When the sourness of the cranberries could use a little kick, turn to fiery jalapenos.
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
This is a chutney that combines tart apples, prunes, ginger and sweet onions for a spicy, but not too hot, blend.
Author: Martha Stewart
The bitterness of the endive is offset by the sweetness of the orange and juice.
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
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
A rich Middle Eastern-inspired spice mixture lends layers of flavor to these potatoes.
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
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
Toss these vegetables in the grill wok make for a quick and satisfying side dish.
Author: Martha Stewart
You can substitute Chinese broccoli with broccolini or dark, leafy greens such as kale, turnip, or mustard greens in this vegetarian-friendly dish.
Author: Martha Stewart
Our yogurt-and-sour-cream dip is a tangy complement to our Curried Chicken Turnovers.
Author: Martha Stewart
Spice up canned tomatoes with garlic, onions, and red-pepper flakes for a superb quick tomato sauce.
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
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 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
This relish goes well with grilled or roasted pork and steak, or cheese.
Author: Martha Stewart
This traditional bread stuffing features assorted mushrooms -- choose any variety you like.
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
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
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
Parsnips give this rustic mash a nutty sweetness. Warm olive oil and thyme add more flavor (and dispense with the need for butter).
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
Either roasted chicken or pork is a fine partner for this tangy-sweet side.
Author: Martha Stewart
Author: Martha Stewart
Crisp potato pancakes called latkes are part of Hanukkah celebrations. We've kept the traditional frying method (and sour cream to go with them), but refreshed the recipe by trading white potatoes and...
Author: Martha Stewart
Lemons pickled in salt and lemon juice will keep for up to a year. Dice or julienne the rind, and add to salads, pastas, and condiments.
Author: Martha Stewart
These comforting confections flavored with tart Granny Smith apples and cinnamon are a traditional Hanukkah treat.
Author: Martha Stewart
Red cabbage owes its sweet-tart taste to brown sugar and vinegar.
Author: Martha Stewart
These breaded and baked tomatoes are a traditional Southern dish.
Author: Martha Stewart
Cucumbers brined in vinegar solution and shot through with pepper and spice make spirited -- and addictive -- snacks.
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
It's a bright idea to add citrus to the classic party pairing of cool drinks, such as our Orange-Rum Punch, and crunchy nuts.
Author: Martha Stewart
Use this recipe when making our Artichoke Bottoms au Gratin.
Author: Martha Stewart