This Southern-style sauce has a sunny sweetness -- and a bit of a bite.
Author: Martha Stewart
A copper gratin dish or cast-iron skillet is ideal for roasting potatoes, but a rimmed baking sheet works equally well. To ensure that the potatoes cook evenly, slice larger ones in half lengthwise and...
Author: Martha Stewart
You don't have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour.
Author: Martha Stewart
This vegetarian wrap sandwich has Italian flavors, thanks to artichoke hearts and provolone cheese.
Author: Martha Stewart
Try this autumn minestrone soup recipe any night for a warm treat.
Author: Martha Stewart
Author: Martha Stewart
Citrus-laced vinaigrette gets a drizzle of fragrant hazelnut oil, offering a distinct touch to this versatile dressing.
Author: Martha Stewart
Serve dishes with both adult and kid appeal, like this simple and refreshing fruit salad of Asian pears, grapefruit, and pomegranate seeds.
Author: Martha Stewart
For the sweetest corn possible, keep just-bought ears at room temperature; refrigeration causes the natural sugars to convert to starch.
Author: Martha Stewart
This homemade version of a children's lunchbox staple offers an easy way to prolong the life of fresh fruit such as plums, peaches, or blueberries. The oven-drying process, which takes about two hours,...
Author: Martha Stewart
Tender grilled corn on the cob is a must at any backyard barbecue. The creamy, spicy topping brings it over the top.
Author: Martha Stewart
This recipe was brought to us by chef and restaurateur Pino Luongo.
Author: Martha Stewart
This garlicky and cheesy pierogi is the perfect comfort food to accompany our Pork Chops with Onion Compote.
Author: Martha Stewart
This lightened-up egg salad skips the yolks in favor of heart-healthy avocado and uses very little dressing.
Author: Martha Stewart
Whip up a batch of this flavor-packed, low-fat spread and use it on sandwiches, salads, or even pasta.
Author: Martha Stewart
We used cheddar cheese in these sandwiches, but any type of cheese that oozes when it melts, such as Swiss, will produce just as delicious a sandwich.
Author: Martha Stewart
Serve up these bite-size twice-baked potatoes for an easy and unique side dish.
Author: Martha Stewart
This ratatouille is a great make-ahead option for summer entertaining, as the flavor benefits from some time to develop. It can be refrigerated in an airtight container for up to three days. It's delicious...
Author: Martha Stewart
Succulent white asparagus and bitter endive are braised in fresh orange juice, then topped with a sauce made of the thickened juice mixed with white wine and Grand Marnier.
Author: Martha Stewart
This side goes well with grilled fish such as tilapia or salmon.
Author: Martha Stewart
Grating corn releases the milky pulp from within the kernels to create a creamy, rich base for this dish -- no milk or cream is added. Whole kernels add texture.
Author: Martha Stewart
Because this sauce is so simple, it's important to use good-quality Italian tomatoes.
Author: Martha Stewart
Til ke aloois another of those easy, delicious dishes you might enjoy with both Indian meals and simple dinners of roasted and grilled meats. You can use leftover potatoes or cook them fresh; just be sure...
Author: Martha Stewart
This pesto from chef Sara Foster is used in her Arugula Pesto Snap Beans recipe from "Sara Foster's Southern Kitchen."
Author: Martha Stewart
Sweet Italian sausage and briny green and black olives top this flavorful grilled pizza. No grill? no problem. Cook this pizza dough in a cast-iron skillet over high heat, or on a preheated sheet pan or...
Author: Martha Stewart
A light olive oil and Dijon mustard mayonnaise mixture gives these classic egg salad sandwiches from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg their fresh, understated flavor.
Author: Martha Stewart
Simmering potatoes in vinegar imparts a pleasant tang reminiscent of salt-and-vinegar potato chips. Grilling, a healthier technique than frying, gives the potatoes a nice charred flavor.
Author: Martha Stewart
Author: Martha Stewart
One of the first crops of spring, rhubarb makes a crisp pickle that complements fresh ham.
Author: Martha Stewart
Ted Turner shared this better-than-beef burger recipe with Martha. Bison meat tastes similar to beef, but is leaner. Cook them up and give them a generous sprinkling of Ted's Special Spice Mixture and...
Author: Martha Stewart
Author: Martha Stewart
On top of pizza, tossed with a pound of pasta, or eaten as a side dish this escarole recipe is as versatile as they come. Cooking the escarole mellows the flavor, making it less bitter, and a couple of...
Author: Martha Stewart
Any tender herbs will brighten this dish -- swap in parsley for cilantro, or tarragon for mint.
Author: Martha Stewart
Learn how to make crispy and delicious potato latkes or potato fritters. Also known as potato pancakes. Great recipe for Sunday morning or brunch and also perfect for Hanukkah!
Author: TheCookingFoodie
Often called the king of herbs, za'atar is treasured for its savory-thyme-oregano flavor. The spice blend adds complexity to these crispy roasted potatoes.
Author: Martha Stewart
Using a combination of red and Chioggia beets makes for a beautiful presentation. They're cut into thin noodles before roasting, which cuts the cooking time down to just 10 minutes.
Author: Martha Stewart
Portobello mushrooms add a meaty taste and texture to these vegetarian tacos.
Author: Martha Stewart
We're addicted to this simple, sophisticated pressed sandwich. The buttery pear plays beautifully off the tangy mustard.
Author: Martha Stewart
This vegetable stew can be eaten on its own; served with meat, fish, or eggs; or tossed with pasta.
Author: Martha Stewart
Baby broccoli is brightened with garlic and lemon. Keep a close eye on vegetables; cooking them just until they are crisp-tender will enhance the flavor and preserve more of their nutrients.
Author: Martha Stewart
Open-face sandwiches make an easy lunch for a crowd.
Author: Martha Stewart
This recipe comes from Lisa Fain, a seventh-generation Texan living in New York whose popular blog, homesicktexan.com, has recently been turned into a cookbook.Posole, a stew that contains the hulled,...
Author: Martha Stewart
Wrapping this sandwich in wax paper instead of plastic wrap will prevent the bread from absorbing too much moisture and will keep the sandwich fresher.
Author: Martha Stewart
The trick to this dish is to bake it much longer than you might expect and keep pushing down the mixture with a spatula to release the moisture.From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan...
Author: Martha Stewart
Author: Martha Stewart
A drizzle of truffle oil just before serving elevates this pizza's ingredients -- asparagus, leeks, shiitake mushrooms, and Taleggio cheese -- even further.
Author: Martha Stewart
Vegetables with a high water content, like squash, cook beautifully on the grill; the dry heat evaporates the water and allows them to brown easily. This grilled zucchini and summer squash is a nutritious...
Author: Martha Stewart