Caramelizing the onions adds another layer of flavor in this recipe.
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
They may be tiny, but seeds pack a powerful nutritional punch.
Author: Martha Stewart
These tender potatoes pair well with steak, braised beef, and Pork Loin with Carrots, Fennel, and Lemons.
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
Half-moons of delicata squash make an inviting presentation. No part of the squash goes unused here -- this is one of the few types of winter squash with edible skin; the seeds are caramelized to provide...
Author: Martha Stewart
These easy smashed red potatoes make weeknight meals a little more special.
Author: Martha Stewart
Vegans, take heart: Here's an appealing dish for the grilling season. Pressed tofu is marinated in chimichurri -- an Argentinian herb sauce that's usually served with steak -- and then grilled with slices...
Author: Martha Stewart
The vibrant spices in this vegetarian dish give it a great depth of flavor. If you like, serve the curry with a dollop of plain yogurt.
Author: Martha Stewart
Billows of peppermint cream sandwiched between pastries get a generous drizzle of rich chocolate sauce.
Author: Martha Stewart
How's this for a magnificent, meat-free entrée? The maitake mushroom is serendipitously steak-size, and looks regal atop the Japanese sweet-potato-and-leek mash. Drizzled with soy sauce and lime and roasted...
Author: Greg Lofts
Fresh ginger adds intrigue to these sweet-and-savory caramelized onions. They're the ideal garnish for Martha's Beef Biryani.
Author: Martha Stewart
The crunchy texture of this traditional relish is a perfect complement to Boston Baked Beans.
Author: Martha Stewart
Add grilled corn on the cob to the menu for your next backyard cookout.
Author: Martha Stewart
Colorful and delicious, this isn't any ordinary applesauce. Adding chia seeds amps up the nutritional value of this snack; chia is high in calcium and a great source of omega-3 fatty acids.
Author: Martha Stewart
Lightly steaming the ramps before sauteing will lessen their strong flavor.
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
Delicate spinach and mild, sweet leeks get a boost of flavor from pesto, goat cheese, and a sprinkling of red pepper flakes in this deep dish pizza.
Author: Martha Stewart
Use this simple syrup in our Chestnut Cake with Chocolate-Armagnac Glaze.
Author: Martha Stewart
Confit comes from the French word for "preserve," confire. For tomatoes, that means baking them at a low temperature with basil, garlic, and olive oil.
Author: Martha Stewart
Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends
Author: Martha Stewart
Stir up this spicy spread, season with salt and pepper, and use on your favorite sandwich or burger.
Author: Martha Stewart
One of the best ways to use this bright condiment is spooned over broiled or grilled fish.
Author: Martha Stewart
A delicious portable take on fondue; bread cups hold the cheese and cornichons top it all off.
Author: Martha Stewart
This spicy pairing of dried chile peppers and fresh rosemary with Cerignola olives makes a lovely gift.
Author: Martha Stewart
Tahini adds a nutty richness to this sweet and creamy dip, suitable for snacking or a light, healthy dessert.
Author: Martha Stewart
Khaliyat an-anhel means "beehive" in Arabic and lends its name to this impressive-looking dessert. Once baked, the fluffy buns nestled tightly in the pan resemble bee's honeycomb.
Author: Martha Stewart
A double hit of apple from cider and cider vinegar punches up this everyday vinaigrette. Run with the theme by using the dressing in a salad that incorporates slices of apple.
Author: Martha Stewart
Ketchup made at home bursts with flavor. This version, spiked with hot chile and citrus, elevates familiar french fries to new heights.
Author: Martha Stewart
Parmesan adds another layer of flavor to this simple side of steak fries.
Author: Martha Stewart
In late summer, a fine side is a salad with tomatoes from the garden and a few slices of onion.
Author: Martha Stewart
This vegetarian stew shows off some of the season's freshest vegetables, includingasparagus, carrots, and artichokes -- all afloat in a light vegetable broth.Sweet-potato dumplings make hefty fixings to...
Author: Martha Stewart
This rich, slightly sweet pasta pairs nicely with parmesan cheese and cracked pepper.
Author: Martha Stewart
This is a great way to use autumn's abundance of apples. Even fruit that is slightly bruised works well; simply trim the brown portion. Or try ripe pears in place of the apples.
Author: Martha Stewart
This creamy (yet dairy-free) dip uses two ingredient powerhouses that are rarely combined: umami-rich miso and nutty tahini paste. Rounded out with a little garlic, lemon juice, and sesame oil, the result...
Author: Lauryn Tyrell
This perennially popular side dish is often so laden with butter and hot cream that the flavor of the potato gets lost in the mashing. Our rendition derives its velvety texture from butter and skim milk,...
Author: Martha Stewart
Transform a can of whole peeled tomatoes into a flavorful sauce for pizza or pasta, simply by adding garlic, red pepper flakes, and fresh oregano.
Author: Martha Stewart
Mascarpone, a slightly sweet Italian cream cheese, pairs nicely with the tart and sweet dried fruit.
Author: Martha Stewart
French for "English Cream" this custard sauce is perfect for pouring on a variety of desserts and only requires five ingredients, which you may already have in your kitchen! Serve this Creme Anglaise with...
Author: Martha Stewart
Gremolata is a garnish made from chopped parsley, garlic, and lemon zest. It is traditionally served with rich osso buco, but here we have stirred it into beans for a refreshing accompaniment to Roasted...
Author: Martha Stewart
Classic mashed potatoes get a sweet parsnip topping for a twist on a traditional side dish.
Author: Martha Stewart
Serve this dipping sauce with our Coconut Almond Rice and grilled shrimp.
Author: Martha Stewart
In twice-baked sweet potatoes, the flesh is mashed with pureed cottage cheese, shallots, sage, salt, and pepper. The mixture is then spooned back into the potato-skin shells, sprinkled with additional...
Author: Martha Stewart
This ultraluxurious dish is an Italian-style alternative to the usual sweet potato casserole with a crumbled amaretti topping.
Author: Martha Stewart