These tiny cabbage cousins are an essential side dish to a true Thanksgiving feast.
Author: Martha Stewart
This bright and peppery relish is a perfect counterpart to fried entrées like this crispy Chicken Schnitzel with Dill and Sesame.
Author: Greg Lofts
Anna Lappe, cofounder of the Small Planet Institute, developed this vegan gravy recipe to be served with her Dried Fruit and Toasted Nut Stuffing, a Thanksgiving dish from her childhood.
Author: Martha Stewart
Instead of breading and frying, our healthy version of eggplant parmesan gets stuffed and baked.
Author: Martha Stewart
Palmiers (also called palm leaves or pigs' ears) have a shell of caramelized sugar. Once they are in the oven, watch them closely or they may go from a perfect dark golden brown to burnt in seconds.
Author: Martha Stewart
Here, the classic white pie goes green in the most delicious way: charred broccoli florets and paper-thin slices of lemon meld with sharp gouda and nutty Parmesan cheeses to make this gourmet-level pizza...
Author: Martha Stewart
Select small mushroom varieties that will fit into the small phyllo cups, such as yellow oyster, yellow foot, and cultivated enoki.
Author: Martha Stewart
Use these nuts to decorate a chocolate or caramel tart.
Author: Martha Stewart
These white beans are baked in ale for ultimate flavor. A pale white ale, such as Blue Moon or Hoegaarden, works best for this recipe.
Author: Martha Stewart
Russet potatoes are mixed with butter, cream, yogurt, and minced chives and baked a second time in this sophisticated rendition of twice-baked potatoes. Including Greek yogurt lightens the texture and...
Author: Martha Stewart
This relish is based on Italian caponata, which is usually served cold or at room temperature as an appetizer or an accompaniment to meat, poultry, and fish.
Author: Martha Stewart
Serve this broccoli as a side dish or as a first course in place of a salad.
Author: Martha Stewart
Caramelized onions get a flavor enhancement from fresh rosemary.
Author: Martha Stewart
Each of these pink-and-white petits fours has two layers of extra-moist almond cake filled with cherry preserves, a coating of tinted glaze gives them a hand-painted appearance, and faux cherry blossoms...
Author: Martha Stewart
Tempering -- a technique that stabilizes chocolate -- creates a glossy sheen and a crisp snap in the finished confections. For tempering tips, see How to Temper Chocolate.You can also faux-temper the chocolate,...
Author: Martha Stewart
Use this ginger simple syrup to make our Cucumber-Ginger Fizzes.
Author: Martha Stewart
Quickly steamed asparagus keeps its bright green color and crisp-tender texture, making it a good match for cucumber.
Author: Martha Stewart
Use this tart compote to make our Pumpkin Layer Cake. Overly ripe quinces may not retain their shape as they simmer, so it's best to use ones that have just ripened.
Author: Martha Stewart
Good for both sweet and savory uses, this elemental dressing adds zest to our juice salad recipes.
Author: Martha Stewart
With their thin, fragrant skins and low acidity, Meyer lemons are worth the splurge. This relish uses the whole fruit, which gets mellowed out by sauteed sweet fennel and onion. Serve alongside our Juniper-and-Gin...
Author: Martha Stewart
The potatoes give this garlicky rouille condiment some added heft.
Author: Martha Stewart
Harissa is a fiery-hot Moroccan condiment that is usually served with couscous.
Author: Martha Stewart
Use this classic recipe when making our Stuffed Eggplant Parmesan.
Author: Martha Stewart
We love the combination of citrusy hibiscus, spicy fresh ginger, and aromatic cloves in this DIY cocktail syrup. It makes an excellent holiday gift, but be sure to save a bottle for yourself to make our...
Author: Martha Stewart
Use this fruit compote recipe from The Harrison chef Amanda Freitag as a tasty topping for her Yogurt Panna Cotta.
Author: Martha Stewart
This marinade works well with gamy meats, such as Cornish hens, duck, quail, and venison.
Author: Martha Stewart
For extra flavor, add a splash of lemon juice or a sprinkling of fresh dill or parsley just before serving.
Author: Martha Stewart
Creamy mozzarella meets piquant green olives and rich artichoke hearts in this gorgeous vegetarian antipasto. Serve with bread-and maybe with glasses of aperitivi on the patio, you'll feel like you're...
Author: Martha Stewart
This sauce uses yogurt in place of some of the mayo to lower the calories without sacrificing taste.
Author: Martha Stewart
Celeriac, an ugly duckling, makes a beautiful mash, right, with blue cheese and apple.
Author: Martha Stewart
For a broccoli side dish that's all grown up, embrace this brassica's best qualities, like its grassy, earthy sweetness, via the flavor-concentrating powers of a hot oven. Place a crown on the finished...
Author: Martha Stewart
This vegetable and sausage stew is the ideal hearty meal for when temperatures cool.
Author: Martha Stewart
This sweet and spicy side goes well with roasted chicken or pork, seared steak, or sauteed shrimp.
Author: Martha Stewart
Mushrooms and leeks are an especially good combo when cooking with a grill wok.
Author: Martha Stewart
You can serve this mint pesto alongside or on top of chicken or poached or grilled fish, such as cod, bass, or halibut; as a condiment in cold-cut sandwiches; or with roasted or grilled lamb or beef.
Author: Martha Stewart
Pair Haricots Verts-a classic side dish-with Sauteed Sole with Lemon.
Author: Martha Stewart
Sage and squash enliven this fresh, buttery succotash.
Author: Martha Stewart
A colorful and nutritious way to brunch: tomatillos, spinach, cilantro, and asparagus give this dish it's verdant hue. Chickpeas and poached eggs provide plenty of protein.
Author: Martha Stewart
Adding spices at the end of this recipe helps them retain their flavor; they won't be absorbed into the sauce while cooking.
Author: Martha Stewart
In the story of Hanukkah, a lamp containing a tiny amount of oil burned, miraculously, for eight days. But these doughnuts-perfectly crisped in oil and coated in sugar-won't last long at all. Served with...
Author: Martha Stewart
Cut your peppers fine before spreading them on this cheesy pizza. The arugula goes on top after the pizza comes out of the oven.
Author: Martha Stewart
This sauce is perfect with our Vegetable Summer Rolls.
Author: Martha Stewart
Pick a mix of hot peppers for these versatile pickles. You can preserve the peppers whole if you want the pickles to be less spicy (since the skin isn't punctured) or slice them into rings first. The former...
Author: Martha Stewart
Use this recipe when making our Beef Bourguignon.
Author: Martha Stewart
Bring this "faux-tato" salad toyour next cookout. It'll raise the bar for how good a vegetable salad can be-even without the carbs! Steamed cauliflower tossed with celery, onion, and a mustard vinaigrette...
Author: Lauryn Tyrell