All you need are two ingredients-fresh raspberries and sugar-to make this bright summery jam. It comes together in just about 25 minutes and then chills for four hours until set. Use this jam to fill our...
Author: Martha Stewart
These chips are thinly sliced pears coated with sugar and baked until crisp.
Author: Martha Stewart
Ready in just a few minutes, this simple dipping sauce for our Fondue Bourguignonne combines three no-cook ingredients.
Author: Martha Stewart
Use this recipe when making our Raw-Artichoke-and-Tomato Salad.
Author: Martha Stewart
This North African-style sauce is also delicious spooned over yogurt or eggs for breakfast, or simply tossed with any roasted vegetable for a flavor-packed side.
Author: Martha Stewart
The flavor of romesco improves with time; you can store it in the refrigerator for up to three days before serving, at room temperature.
Author: Martha Stewart
With just two ingredients, this pasta dough comes together easily. You will need a pasta roller to create the thin sheets. Save your scraps as you layer the lasagna-you may need them to fill in gaps as...
Author: Martha Stewart
This yogurt condiment is served with Southern Indian Chicken Curry with Mustard Seeds.
Author: Martha Stewart
This bright and creamy condiment is right at home on a plant-based portobello burger. Also try it with other dishes like fish and chips and roast beef sandwiches.
Author: Shira Bocar
Combining extra-virgin olive oil with safflower oil results in a richer and more luxurious emulsion than typical store-bought mayo.
Author: Martha Stewart
This extract is best if steeped for two months or longer. Use this recipe to make our Chocolate Strawberry Ice Cream Sandwiches.
Author: Martha Stewart
Meaty vegetables, like portobello mushrooms, can make a light, satisfying dinner, even for those with bigger appetites.
Author: Martha Stewart
Because confectioners' sugar contains cornstarch, it is not kosher for Passover. This clever recipe makes a fine substitute to top dessert.
Author: Martha Stewart
These small red potatoes quickly absorb the rich Provencal flavors of garlic, olives, thyme, and rosemary while steaming.
Author: Martha Stewart
Each flavored syrup recipe makes 6 tablespoons -- enough for two servings of our Colorful Cows.
Author: Martha Stewart
Our Keto Breakfast Casserole is super easy to make ahead of time or pop in the oven anytime! You'll love the mix of ground sausage, cheese, eggs, and jalapeños! Plus, it's low carb and bakes...
Author: Kim and Kalee
By first steaming then lightly frying cauliflower, you get crisp, flavorful florets that benefit from an umami-packed sauce of garlic, white wine, mint, and anchovies.
Author: Martha Stewart
Use this easy-to-make fresh tomato sauce from chef Scott Conant in his Ricotta Raviolini recipe.
Author: Martha Stewart
This sauce comes out bright with a bite, thanks to sweet steamed beets and fiery fresh horseradish root. Dab it on to favorites like corned beef, roasted salmon, or even these cheesy scalloped potatoes....
Author: Martha Stewart
This traditional Mediterranean dessert is made with layers of phyllo dough, chopped nuts, and honey.
Author: Martha Stewart
Seasonal fruit, such as plump blueberries or Italian plums, makes the dumplings lighter. We added nutmeg to the sour cream for a hint of spice. Small apricots can also be used. For a step-by-step guide,...
Author: Martha Stewart
Eat these pickles as a simple snack or store for later and use as a side.
Author: Martha Stewart
Olive oil, salt, and high heat are all you need to transform these green peppers into an addictive side dish. They also make a great bar snack alongside Mezcal with Sage Ice Cubes.
Author: Martha Stewart
Use this recipe to make our Hot and Nutty Whiskey Sours.
Author: Martha Stewart
The perfect bread for Michaelmas, dragon-themed birthday parties, or a family reading of any dragon story.
Author: Homestead Lady
These homemade energy bars are healthy, delicious and easy to make! These no-bake oatmeal peanut bars date energy bars are perfect as healthy dessert, as a post workout snack or maybe as a snack to take...
Author: TheCookingFoodie
This is brushed on rice noodles or grilled meats, or used as a topping for rice dishes. Try it with our Grilled Shrimp Paste on Sugarcane.
Author: Martha Stewart
Candied lemon zest is combined with poached and fresh cherries, wafer cookies, and whipped cream to make our Lemon and Cherry Trifle.
Author: Martha Stewart
This French-inspired sauce adds garlicky depth to chef Todd English's Bouillabaisse.
Author: Martha Stewart
Use this vegetable recipe when making our Beef Rolls with Spring Salad and Turkey Sausage Sandwiches.
Author: Martha Stewart
Glazed in a salty-sweet blend of sesame seeds, honey, and olive oil and roasted until crunchy, the humble beans make a nicely adult, tree-nut and peanut-free alternative to the typical candied nuts.
Author: Martha Stewart
Nuts are loaded with heart-protective unsaturated fats. Dark chocolate can assist in lowering blood pressure, and the antioxidants in dried blueberries may stave off arterial plaque.
Author: Martha Stewart
Use this North-African spice mix to season Sweet Dumpling Squash with Moroccan Vegetable Stew.
Author: Martha Stewart
A blend of two different types of flours and the absence of eggs in this homemade pasta dough give whatever pasta you make from it that signature al dente chew. It's great for using with pasta shapes that...
Author: Greg Lofts
Serve this tartar sauce with our Maryland Crab Cakes.
Author: Martha Stewart
This jam is made with Sauternes, a dessert wine. When served with a dollop of thick, creamy Greek yogurt, it makes for a wonderful dessert.
Author: Martha Stewart
Trying to work meatless meals into your routine? A pot of hearty, healthy Cuban Black Beans makes a satisfying dish -- and enough leftovers for this recipe.
Author: Martha Stewart
This bistro-inspired first course of bitter greens, tart apple, and toasted walnuts is enhanced with bubbling Bucheron cheese and toasted baguette. It's both impressive and perfectly suited to last-minute...
Adding a bay leaf to this blackberry jam brings about a very subtle flavor change. Don't be surprised when the spoonfuls get bigger as they are scooped out of jars and onto toast.
Author: Martha Stewart
You can use any assortment of firm vegetables, such as a mix of brussels sprouts, turnips, cabbages, and shallots, for this recipe.
Author: Martha Stewart
Made with a mortar and pestle or whisked in a bowl, this mayonnaise is rich, garlicky, perfect. Try with: seafood, vegetables, a steak sandwich.
Author: Martha Stewart
Best of both worlds: Leftover creamy polenta from tonight turns into crisp pan-fried polenta cakes tomorrow. Portobellos add meatiness and depth to this vegetarian dish.
Author: Martha Stewart
Simple syrup can be stored in an airtight container in the refrigerator for as long as two months. The recipe can easily be doubled or tripled so that you always have some on hand.
Author: Martha Stewart
Zucchini gives a different spin to this Mediterranean dip traditionally made with eggplant. Serve the dip as part of a mezze platter, alongside pita, crudite and olives.
Author: Martha Stewart
This recipe was published in Entertaining in 1982--and Martha has been making it ever since! It's named for a woman who worked with Martha in her catering days.
Author: Martha Stewart
Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
Author: Martha Stewart
This meal comes together especially easily when using extra roasted vegetables reserved from Cauliflower Steaks with Roasted Pepper and Tomato Salad. If you haven't made that recipe, simply roast 1 cup...
Author: Martha Stewart