The signature blend of tangy and spicy in salsa makes it a versatile flavor enhancer in all kinds of dishes. We whisked it into eggs for a zesty baked frittata.
Author: Martha Stewart
Roasted garlic's buttery texture and sweet flavor are intensified when it is tucked inside and underneath the skin of Cornish game hens in this variation on chicken with forty cloves of garlic.
Author: Martha Stewart
These pantry staples are versatile, healthful, and delicious. Count on them for simple, satisfying meals.
Author: Martha Stewart
Use this foolproof mash to "frost" our Birthday Meatloaf Cake.
Author: Martha Stewart
Green beans, cauliflower, carrots, or beets would also work in this preparation.
Author: Martha Stewart
Be warned: This sauce is blisteringly hot. Seed the habaneros for a slightly milder version.
Author: Martha Stewart
These spicy baked beans make the perfect accompaniment to our Southwestern-style Turkey-Pork Burgers.
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
This butter is simple to make and can be used to enhance any meat or fish dish. It's best when served fresh. Try it on our Grilled Beef Tenderloin and Grilled Whole Arctic Char.
Author: Martha Stewart
Polenta is flavored with Parmesan cheese, garlic, chives, and paprika. It is cooked on the stove, allowed to set, cut into wedges, and then broiled.
Author: Martha Stewart
Creamy polenta serves as an excellent canvas for hearty beef chili and garlicky sauteed spinach and mushrooms. If you make the chili in advance, the rest of the dish comes together quickly enough for a...
Author: Riley Wofford
Chris Fischer uses Romanesco cauliflower, which has green florets, for this recipe. If you can't find it at your farmers' market, substitute regular cauliflower.
Author: Martha Stewart
Roasted turnips and shallots are tossed in a vinegar-thyme glaze that has a touch of brown sugar.
Author: Martha Stewart
These simple-to-make chocolate almonds are a treat sure to please everyone's sweet tooth.
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
This sweet and spicy side dish is sure to be a crowd-pleaser on Thanksgiving.
Author: Martha Stewart
Use this sauce with our Goat Cheese "Ravioli."
Author: Martha Stewart
Even after they're grilled, the vegetables keep their clean, bright flavors. Arrange them in sections on several platters rather than mixing them together to create a geometric look. This vegetarian-friendly...
Author: Martha Stewart
Serve this broccoli as a side dish or as a first course in place of a salad.
Author: Martha Stewart
Toss these vegetables in the grill wok make for a quick and satisfying side dish.
Author: Martha Stewart
This relish goes well with both our Salmon with Olive Relish and the Roasted Carrots, Parsnips, and Shallots. Make a double batch to ensure there's plenty to go around, and use the leftovers with chicken...
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
Use this relish as a delicious condiment for roasted chicken or as a topping for crostini. Try it in Pasta with Eggplant-Tomato Relish.
Author: Martha Stewart
Sugar pumpkins (also known as pie pumpkins) have sweet, tender flesh that's especially good for cooking. Roast one with olive oil and herbs for an easy side dish.
Author: Martha Stewart
Pretty-in-pink melon, all grown up, energizes this spirited salad.
Author: Martha Stewart
In this refreshing summer salad, aromatic mint ties together the sweetness of watermelon and the savory notes from ricotta salata.
Author: Martha Stewart
Skip the sour cream and give a mushroom-topped spud a better finish: a generous dollop of yogurt, plus a little cheddar and chives.
Author: Martha Stewart
Caramelized onions get a flavor enhancement from fresh rosemary.
Author: Martha Stewart
Tender roasted kohlrabi makes a great foil for crunchy butter-toasted hazelnuts in this easy side dish. It's the ideal mix of sweet and savory, thanks to the addition of fresh thyme, apple-cider vinegar,...
Author: Martha Stewart
This simple 3-ingredient side dish goes well with steak, grilled chicken, or pork loin or chops.
Author: Martha Stewart
Serve these spicy string beans with our Shrimp in Coconut Curry.
Author: Martha Stewart
Some say brutti ma buoni, which translates to ugly but good, hail from Tuscany, though they're sold all over Italy. Featuring a mouthwatering combo of chopped hazelnuts, dark chocolate, and meringue, the...
Author: Martha Stewart
This combination of tart green apples and sweet leeks nicely complements our Citrus Marinated Pork Chops.
Author: Martha Stewart
This is not as sweet as commercial ketchup; but it's great with our Vegetarian Burger.
Author: Martha Stewart
Try something new alongside roast pork or chicken, or with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
This is a tasty and hearty meatless curried stew to have for dinner tonight.
Author: Martha Stewart
These sweet, crunchy morsels are perfect to give as gifts over the holidays.
Author: Martha Stewart
Silky pureed sweet potatoes get fruity notes from applesauce and hints of heat from freshly grated ginger. A topping of caramelized diced apples makes a beautiful presentation, but also works wonderfully...
Author: Martha Stewart
Sweet potato puree is stuffed into squashes, then finished with kumquats and sage.
Author: Martha Stewart
Serve this sweet, nutty dessert spread over fresh fruit or country-style bread.
Author: Martha Stewart
Use slightly underripe strawberries for best results. To extend the jam's shelf life, process in canning jars according to manufacturer's instructions.
Author: Martha Stewart
Pomegranate seeds and glaze add bright color and flavor to acorn squash.
Author: Martha Stewart
Chef Scott Frantangelo roasts tomatoes to intensify their flavor -- it's a good way to use them out of season.
Author: Martha Stewart