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
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
Orange-blossom water adds a citrus perfume to this dough. Look for it in specialty food stores or order it online.
Author: Martha Stewart
Author: Martha Stewart
Billows of peppermint cream sandwiched between pastries get a generous drizzle of rich chocolate sauce.
Author: Martha Stewart
One of the best ways to use this bright condiment is spooned over broiled or grilled fish.
Author: Martha Stewart
This sauce is perfect with our Shrimp, Pork, and Sugar Snap Spring Rolls.
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
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
Fresh ginger adds intrigue to these sweet-and-savory caramelized onions. They're the ideal garnish for Martha's Beef Biryani.
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
Use this as a base for pumpkin recipes such as pies, tarts, or our Pumpkin and Pecorino Gratin.
Author: Martha Stewart
Use this easy homemade sauce when making our Smoked Pulled-Pork Sandwiches.
Author: Martha Stewart
These tender potatoes pair well with steak, braised beef, and Pork Loin with Carrots, Fennel, and Lemons.
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
Transport yourself to the tropics when you add this flavored rum to pina coladas, daiquiris, or even ginger ale. Use the rum-soaked pineapple as a drink garnish or to top boozy desserts.
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
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
Serve this dipping sauce with our Coconut Almond Rice and grilled shrimp.
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
These easy smashed red potatoes make weeknight meals a little more special.
Author: Martha Stewart
Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends
Author: Martha Stewart
When a Meyer lemon is fully ripe, its thin, smooth skin should be a rich yellow-orange. Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.
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
In late summer, a fine side is a salad with tomatoes from the garden and a few slices of onion.
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
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
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
A delicious portable take on fondue; bread cups hold the cheese and cornichons top it all off.
Author: Martha Stewart
Lightly steaming the ramps before sauteing will lessen their strong flavor.
Author: Martha Stewart
Mascarpone, a slightly sweet Italian cream cheese, pairs nicely with the tart and sweet dried fruit.
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
Buttery, sticky, and pillowy soft, these sticky buns are a sweet treat that won't last long.
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
Pair this quesadilla filling with queso fresco, Monterey Jack, and guacamole.
Author: Martha Stewart
The crunchy texture of this traditional relish is a perfect complement to Boston Baked Beans.
Author: Martha Stewart
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
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
They may be tiny, but seeds pack a powerful nutritional punch.
Author: Martha Stewart
Classic mashed potatoes get a sweet parsnip topping for a twist on a traditional side dish.
Author: Martha Stewart
This spicy pairing of dried chile peppers and fresh rosemary with Cerignola olives makes a lovely gift.
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
Orange zest, fresh sage, and plenty of Parmesan liven up a side dish of roasted acorn squash.
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