We used a combination of red, yellow, orange, and green tomatoes.
Author: Martha Stewart
Omitting the vinegar used in traditional hollandaise and using citrus juice instead turns out a creamy sauce that is sweeter than the original.
Author: Martha Stewart
Do you want to make your own homemade jelly? We'll show you three easy jam recipes that don't have added sugar, so they're actually very healthy.
Author: Editorial Team - Step to Health
This vinaigrette recipe from Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Greek Salad.
Author: Martha Stewart
Parsnips add a tinge of sweetness to these latkes; for a delicious twist, serve them with pear sauce made in the usual manner of applesauce.
Author: Martha Stewart
The silky texture of this pureed sauce belies the kick of its chipotle and cascabel peppers, which are similar in heat to cayenne.
Author: Martha Stewart
Get your salt fix with these crisp, crunchy and flavorful vegetable chips.
Author: Martha Stewart
We used acorn squash for this recipe, but others, such as butternut or pumpkin, work just as well.
Author: Martha Stewart
A great foil for the richer dishes of the Thanksgiving table, these brightly flavored beans can be served warm or cold as a salad. With minty yogurt sauce on the side for dipping, they make a delicious,...
Author: Martha Stewart
When cooking in parchment, choose vegetables with similar cooking times so they'll be ready all at once. Feel free to add fresh herbs or lemon, orange, or lime zest for added flavor.
Author: Martha Stewart
Sauteed Swiss chard with onion, garlic, jalapeno, and olives is a fitting accompaniment to fish, chicken, or pork. The winelike hues of Kalamatas, which are cured in red-wine vinegar, stand out in this...
Author: Martha Stewart
Instead of typical tomato sauce, spread pizza dough with a creamy white sauce from Jim Lahey's cookbook "My Pizza." Use this for his Ham and Peas Pizza and Broccoli Rabe Pie recipes.
Author: Martha Stewart
Silky pureed sweet potatoes get fruity notes from applesauce and hints of heat from freshly grated ginger. A topping of caramelized diced apples makes a beautiful presentation, but also works wonderfully...
Author: Martha Stewart
The skin of rutabaga is thick and tough, so you'll want to use a sharp, hefty chef's knife to remove it entirely and later to cut the flesh. The maple glaze tends to caramelize quickly, so be sure to keep...
Author: Martha Stewart
Use this recipe to make our Hibiscus Sorbet and Hibiscus Punch.
Author: Martha Stewart
Look for sturdy green pods with a velvety fuzz. Avoid any with slimy brown spots or overly large beans.
Author: Martha Stewart
It's all about bold flavor for minimal effort in this shredded pork dish. Toss the meat with a handful of pantry staples--chipotles in adobo, oregano, cumin, and cayenne--plus citrus and aromatics in the...
Author: Riley Wofford
Simple seasonings and lemon make these vegetables an ideal accompaniment to any main dish.
Author: Martha Stewart
Baby eggplants are generally less bitter and more tender than their grown-up counterparts.
Author: Martha Stewart
Serve with our Spice-Rubbed Lamb Chops.
Author: Martha Stewart
Parsnips bring earthy interest to this potato mash. Infused oil elevates the easy side dish from expected to extraordinary.
Author: Martha Stewart
Jackfruit is a tropical fruit rich in protein, potassium, calcium, and iron. When unripe, it shreds well and makes a great neutral canvas for other flavors. Marinated in our homemade BBQ sauce, jackfruit...
Author: Martha Stewart
This lentil curry is creamy, rich, healthy and very easy to make. If you have never tried lentil curry, you must try this coconut lentil curry! This is a one-pot recipe, vegan and gluten free. Perfect...
Author: TheCookingFoodie
Use this dipping sauce with our Scallion Pancakes.
Author: Martha Stewart
Chris Fischer uses Romanesco cauliflower, which has green florets, for this recipe. If you can't find it at your farmers' market, substitute regular cauliflower.
Author: Martha Stewart
The smoothest of mashed potatoes are made with the help of a potato ricer and creme fraiche.
Author: Martha Stewart
Use these to top our Japanese Salad with Shiso Leaves, Sake, and Soba Noodles.
Author: Martha Stewart
Coconut patties are a traditional West Indian pastry. If using grated coconut, begin with step two.
Author: Martha Stewart
This salsa and its pureed counterpart, coulis, add a piquantflavor and varied textures togrilled fish.
Author: Martha Stewart
This vegetarian chili is light yet hearty. Perfect for a weeknight dinner, it comes together in minutes with ingredients you might have handy in your pantry.
Author: Martha Stewart
This roast owes its crackly, burnished skin to a glaze of pomegranate molasses, which also infuses the gravy it's served with. Serve this with our Pistachio-Pomegranate Pilaf.
Author: Martha Stewart
Enjoy this simple salad with our Grilled Steak Sandwiches with Goat Cheese and Arugula.
Author: Martha Stewart
Juicy plums and cucumbers mixed with fiery jalapeno chile attain just the right balance of sweet and spicy.
Author: Martha Stewart
This simple side dish is healthy and delicious, and ready in no time.
Author: Martha Stewart
Spread this relish on toasts topped with goat cheese, stir into yogurt or cottage cheese, or spoon over roast chicken or pork.
Author: Martha Stewart
This flavorful no-cook sauce is perfect with our Pan-Fried Shell Steaks.
Author: Martha Stewart
This preserved lemon recipe from chef Paula Wolfert's "Mediterranean Clay Pot Cooking" is used to make her Moroccan Fish Tagine.
Author: Martha Stewart
A dish straight off the menu of chef Clare de Boer's New York restaurant, King, this kale purée is a deep green smooth spread made with plenty of Tuscan olive oil and a lovely side to balance out heavier...
Author: Martha Stewart
This sweet-tart pomegranate dressing is delicious on smoky grilled eggplant. You can also try it with grilled squash.
Author: Martha Stewart
Use this spicy mayo as an accompaniment to our Tuna Burger. Wasabi, a root similar to horseradish, is sold in powdered form in most supermarkets.
Author: Martha Stewart
Make this for our Tortilla Casserole (Budin Azteca).
Author: Martha Stewart
Use this simple syrup to create our Rosemary Vodka Tonics.
Author: Martha Stewart
Use this recipe when making our Roasted Whole Snapper with Mango and Fresh Pepper Chutney.
Author: Martha Stewart
Simple, affordable, and a complete protein-there's a reason why rice and legumes are a staple meal in so many different cultures. Here, tender white rice and quick-cooking lentils make a hearty and satisfying...
Author: Shira Bocar
Serve these spicy string beans with our Shrimp in Coconut Curry.
Author: Martha Stewart