A squeeze of lemon lends this dish a bright flavor.
Author: Martha Stewart
Use these sweet blooms to decorate our Chocolate-Zucchini Sheet Cake with Cream-Cheese Frosting or any summer dessert you please. The flavor is reminiscent of candied pumpkin.
Author: Martha Stewart
Whether you're hiking in the hills or to the office, this mix makes a delicious andconvenient seasonal snack. Bursting with contrasting textures and flavors--salty pumpkin seeds, spicy ginger, crunchy...
Author: Martha Stewart
Roasting olive-oil-bathed potato wedges in a preheated pan results in crisp edges. Recipe adapted from A Bird in the Oven and Then Some by Mindy Fox (Kyle Books; 2010).
Author: Martha Stewart
This spread, similar to pumpkin butter, is great to have in the fridge. Pair it with apples (as a nut-free substitute for peanut butter), or layer it on toast with Neufchatel cheese.
Author: Martha Stewart
This pesto recipe uses very little oil and cheese. Instead, the creamy roasted garlic provides the rich texture.
Author: Martha Stewart
This sauce is perfect with our Shrimp, Pork, and Sugar Snap Spring Rolls.
Author: Martha Stewart
Celery root and leeks make home fries into a sophisticated side dish for dinner.
Author: Martha Stewart
Roasted Brussels sprouts are a great vitamin-and-mineral-rich vegetarian taco filling. Here we pair them with avocado they make for a delicious addition to the taco-night menu.
Author: Shira Bocar
Lentils are enlivened by coriander, ginger, mint, and cilantro. Sweet beets add lots of minerals.
Author: Martha Stewart
This tahini mayonnaise has a nutty flavor that pairs well with our recipe for Veggie Burgers.
Author: Martha Stewart
This side of sauteed greens takes its tangy lift from a generous squeeze of lemon.
Author: Martha Stewart
This barbecue sauce gives our Barbecued Chicken Wings and Barbecued Baby-Back Ribs their spice, tang, and sweetness.
Author: Martha Stewart
A potato rosti, started on the stove and finished in the oven, stands in for more involved fried latkes. In this recipe, celery root imparts a bright flavor, while serving wedges with sour cream makes...
Author: Martha Stewart
Pair this quesadilla filling with queso fresco, Monterey Jack, and guacamole.
Author: Martha Stewart
These airy spiced souffles are reminiscent of sweet potato pie -- with fewer calories.
Author: Martha Stewart
Tomato gives this mix a thick texture and a marinara-esque undertone. Mix it into any veggie-packed salad for added flavor.
Author: Martha Stewart
This creamy sauce makes a great accompaniment to Potato Croquettes, as well as cold chicken, fish, or shellfish.
Author: Martha Stewart
Try this vinaigrette with different fresh herbs each time you make it.
Author: Martha Stewart
When it comes to vegetarian meals, veggies and tofu are a true power couple. Here, fresh herbs and a turn on the grill add big flavor to the classic combo.
Author: Martha Stewart
Orange zest, fresh sage, and plenty of Parmesan liven up a side dish of roasted acorn squash.
Author: Martha Stewart
This Indian-style rub is a good choice for lamb, or try it on chicken and shrimp.
Author: Martha Stewart
Poaching apricots takes little time. If you continue to simmer apricots in their poaching liquid, you'll have the start of a very easy jam; it will set without additives because of the fruit's natural...
Author: Martha Stewart
This simple process makes a nice garnish for cupcakes or sheet cakes.
Author: Martha Stewart
This lighter version of the classic Greek dessert-phyllo dough layered with honey, apricots, and pistachios-is rolled to make it easier to prepare and serve.
Author: Martha Stewart
Our classic souffle takes its rich flavor from high-quality bittersweet chocolate and cocoa powder; the last-minute addition of whisked egg whites keeps the batter supremely fluffy. Despite its heady warmth,...
Author: Martha Stewart
Russets give this creamy side dish a fluffy texture.
Author: Martha Stewart
Our recipe was inspired by one for the fried Russian pastries known as khvorost (or twigs). Piled high on a serving platter and dusted with confectioners sugar, the cookies resemble winter branches freshly...
Author: Martha Stewart
No need to wait in line at the movie theater for delicious, buttery popcorn. Make your own savory version at home with salt and pepper, plus black sesame seeds for an eerie eat.
Author: Martha Stewart
No mayo or sour cream here! This egg- and dairy-free version of the beloved herb-packed dip relies on avocado for its velvety texture. Serve with our party-ready Shrimp and Crudite Platter.
Author: Martha Stewart
Globe artichokes, nature's most intriguing pull-apart delicacy, pair well with robust Italian flavors. Serving the artichokes with a zesty pecorino Romano vinaigrette and toasty slivers of garlic is a...
Author: Martha Stewart
This snack only takes a few minutes to prepare and it keeps for a month.
Author: Martha Stewart
Made with vibrant green peas, fresh basil, and curly lasagna noodles, this simple spring dinner looks beautiful when plated.
Author: Martha Stewart
This syrup can be used to flavor our Rose-Petal Gin Fizz, or it can be mixed with sparkling water, drizzled over fruit, or mixed into whipped cream.
Author: Martha Stewart
Easy and delicious, that's these coconut flakes toasted with honey and five-spice powder.
Author: Martha Stewart
Make this for our Fruit-and-Herb Sorbets: White Peach and Bay Leaf; Cantaloupe and Tarragon; Green Apple and Mint; Blueberry and Lemon Verbena; Lychee and Lemongrass.
Author: Martha Stewart
Use this syrup to make any of our iced coffee drinks.
Author: Martha Stewart
These easy, fudgy eggless brownies are homemade and require no weird ingredients! All you need is a little butter or oil to create gooey, chewy, and delicious brownie recipe without eggs!
Author: Kim and Kalee
When you're craving falafel, make your own and serve it up in pitas with all the usual toppings.
Author: Martha Stewart
The combination of soy sauce and shiitake mushrooms gives this vegetarian dish an almost meaty flavor; watercress adds a peppery taste.
Author: Martha Stewart
All you need is the squash, olive oil, and salt and pepper. Slicing crosswise into rings keeps the squash strands long and spaghetti-like.
Author: Martha Stewart
Serve this vinaigrette along with the delicious Roasted Autumn Harvest Salad from "Martha Stewart's Cooking School."
Author: Martha Stewart
This hearty side is made with new potatoes, which -- since they are harvested early and picked before their sugars have converted to starch -- are crisp, waxy and high in moisture.
Author: Martha Stewart
Orange juice helps sweeten up the tart cranberries in this perfect-for-Thansgiving sauce recipe.
Author: Martha Stewart
Swapping out tangy sauerkraut for browned onions turns this savory favorite into a sweeter dish. Serve with applesauce and brown mustard, which are delicious with sausage.
Author: Martha Stewart
This jam works great spread on a toasted English muffin, stirred into yogurt, or spooned on cottage cheese.
Author: Martha Stewart
Martha makes this versatile simple syrup for use in Prosecco or over ice cream.
Author: Martha Stewart