Author: Martha Stewart
Using a ricer yields mashed potatoes with an especially light, fluffy texture. Alternatively potatoes can be mashed with a potato masher or fork. Extra-virgin olive oil makes these potatoes smooth and...
Author: Martha Stewart
These baked coconut chips are sweetened with brown sugar. Add them to a coconut cake for garnish. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Author: Martha Stewart
These pickled cucumbers go great with our Korean Beef Tacos.
Author: Martha Stewart
Use this syrup to give a rosemary flavor to our Sparkling Strawberry-Rosemary Lemonade.
Author: Martha Stewart
This pasta is well worth making from scratch, its tiny flecks of green delivering bursts of flavor that contrast sharply with its creamy goat cheese filling and tart lemon-zest garnish.
Author: Martha Stewart
We reinvented a classic pastry as an homage to the rose: Pastry cream and whipped cream -- the first flavored with rose syrup, the second with rose water -- are layered in tender pate a choux shells and...
Author: Martha Stewart
When you spot a good deal on plum tomatoes, buy a bunch. Roasting preserves them for later use and maximizes their sweetness. Use roasted tomatoes in Roasted-Tomato Pasta with Basil, Beef and Tomato Stew,...
Author: Martha Stewart
With a salty, umami edge from the miso, brightness from the Meyer lemons, and a touch of sweetness from the honey, this is a next-level carrot recipe.
Author: Martha Stewart
Using agave nectar in the glaze helps balance the heat of the Chinese mustard. You can adjust the amount of mustard to make the flavor more or less fiery.
Author: Martha Stewart
Hearty potato pierogi are made creamy with the natural buttery flavor of Yukon golds and a drizzle of nutty brown butter. For a step-by-step guide, see our How-To.
Author: Martha Stewart
Baby carrots get a flavor boost from ginger and jalapeno.
Author: Martha Stewart
This thin sauce has a strong cayenne taste and can be used to add flavor to sauces and foods such as pizza, chicken wings, and sandwiches.
Author: Martha Stewart
Easily made in advance, this New Orleans-inspired vegetarian muffaletta is perfect for a crowd.
Author: Martha Stewart
Use this recipe when making our Passion-Fruit Orangeade.
Author: Martha Stewart
Use it by itself or as an ingredient in other recipes. We used a combination of Gala, Golden Delicious, and McIntosh.
Author: Martha Stewart
These spicy baked beans make the perfect accompaniment to our Southwestern-style Turkey-Pork Burgers.
Author: Martha Stewart
Mellow the sharpness of rutabaga by simmering with white wine, broth, sauteed shallots, and fresh thyme. Finish with Parmesan for a welcome hit of umami.
Author: Martha Stewart
A colorful mix of grilled vegetables-bell peppers, onion, and Broccolini-is packed into a hoagie that gets a toasty crust on the grill but stays pillowy-soft in the center. Provolone, the perfect melting...
Author: Lauryn Tyrell
This delicate torta makes a lovely luncheon dish. Served with our Warm Bean, Snap Pea, and Tomato Salad, it is perfect for a springtime supper. To drain the ricotta cheese, place it in a fine sieve lined...
Author: Martha Stewart
Sweet potato puree is stuffed into squashes, then finished with kumquats and sage.
Author: Martha Stewart
With just a touch of butter and some chopped hazelnuts, these healthy green veggies are transformed into a flavorful side dish.
Author: Martha Stewart
Use this to make our Gingerbread Town-Square Cake. If you plan to serve the cake to children, omit the brandy and the Cointreau from the syrup.
Author: Martha Stewart
Use this foolproof recipe when making our Ricotta Manicotti with Tomato Sauce.
Author: Martha Stewart
Salting and draining the zucchini beforehand prevents this summer salad from getting watery.
Author: Martha Stewart
Get your crunch fix with these crisped split-peas that are a great afternoon snack.
Author: Martha Stewart
This side pairs well with roast pork loin, lamb chops, or meatloaf.
Author: Martha Stewart
A tomato-based sauce that originated in the Catalonia region of Spain, Romesco has a rich, nutty, and slightly sweet flavor thanks to the addition of bell peppers and almonds. The sweetness is balanced...
Author: Greg Lofts
Use half of this recipe in our Roasted-Garlic Turkey Burgers and half for our Grilled-Tomato Sauce.
Author: Martha Stewart
Asian aromatics and tart green apple are quickly sauteed, drawing out their full flavor, before the remaining ingredients are added. The lingering heat of ginger and chile permeates even robust cuts of...
Author: Martha Stewart
Use this sauce to make our Marinated Tofu with Cold Peanut Noodles.
Author: Martha Stewart
Caramelizing the onions adds another layer of flavor in this recipe.
Author: Martha Stewart
Extend the summer by making these oven-dried tomatoes, packed in oil with herbs, to enjoy when the warm weather is gone. They're juicier and more versatile than their sun-dried cousins; serve them on pasta...
Author: Greg Lofts
Use this spice mix of oregano, thyme, and garlic to add depth of flavor to baked or fried sweet-potato fries.
Author: Martha Stewart
Roasted shallots are delicious as is or in more complex recipes, such as our Shallot-and-Date Empanadas. You can also serve it with roasted meat or poultry.
Author: Martha Stewart
Creamy, hearty gigante beans are substantial enough to serve as a main course. Dandelion greens, most similar to the greens used in Greece, need to be blanched to tenderize their stalks and remove the...
Author: Martha Stewart
Use this simple syrup in our Chestnut Cake with Chocolate-Armagnac Glaze.
Author: Martha Stewart
Use this curd to make our Lemon, Blackberry, and Meringue Parfait. It's also delicious as a spread for scones or shortbread.
Author: Martha Stewart
Mustard made with dried fruit is always a crowd-pleaser. For something more interesting than the standard varieties, we used figs and apricots.
Author: Martha Stewart
The flavor of this side dish is enhanced by toasted pecans.
Author: Martha Stewart
The trick here is to start the potato cake on top of the stove to heat it quickly, and then transfer it to the oven where it will develop a crunchy crust.
Author: Martha Stewart
Serve these sweet and tart pickles with Five-Spice Pork Tenderloin. We like the relish best the day it is made, but it will keep for up to two days in an airtight container in the refrigerator.
Author: Martha Stewart
Airy and elegant, just as one would expect, these individual desserts surprise with the pleasantly bitter tang of red grapefruit and fresh ginger. Rest assured, there's plenty of rich egg to round out...
Author: Martha Stewart
You can make this port-spiked compote up to a week in advance. Serve it with our Baked Brie.
Author: Martha Stewart
For best results, use coarse (kosher) salt, not table salt, which would be much too salty. If the brine is too tart, add a little sugar to round out the flavor.
Author: Martha Stewart
Stir up this spicy spread, season with salt and pepper, and use on your favorite sandwich or burger.
Author: Martha Stewart
Take familiar techniques, like roasting, and apply them in new ways for this delicious side.
Author: Martha Stewart