Sprigs of herbs tucked inside the husk lend theirfresh flavor to the corn.
Author: Martha Stewart
The dressing can be stored in the refrigerator for a day or two, tightly covered; whisk it until smooth before serving. Mint would be a nice alternative to basil.
Author: Martha Stewart
Author: Martha Stewart
Serve this mango chutney with Chicken and Pork Seekh Kebabs or with grilled fish. Apricots or peaches also work well in this recipe.
Author: Martha Stewart
Use this simple syrup to create our Rosemary Vodka Tonics.
Author: Martha Stewart
If making the glazed spareribs to go along with this chutney, reserve the watermelon flesh.
Author: Martha Stewart
Use it by itself or as an ingredient in other recipes. We used a combination of Gala, Golden Delicious, and McIntosh.
Author: Martha Stewart
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
Many holiday recipes call for dried fruits that have been steeped in alcohol. Make a batch in advance to have on hand, adapting the fruits and liquors to your taste.
Author: Martha Stewart
This is a good vinaigrette for a simple green salad. Use extra-virgin olive oil if you prefer a fruitier flavor.
Author: Martha Stewart
The heat of red chile is offset by creamy coconut milk for a perfect balance of spicy and sweet. Try it over a shrimp-studded salad.
Author: Martha Stewart
Fresh baby artichokes are much easier to prepare than larger ones, as they have no fuzzy chokes to remove. Pair with fava beans and green onions for a light spring lunch.
Author: Martha Stewart
If you like, you can easily substitute four bone-in, skin-on chicken breasts (10 to 12 ounces each) for the Cornish hens in this recipe.
Author: Martha Stewart
This recipe makes plenty for the Thanksgiving feast and leftover turkey sandwiches.
Author: Martha Stewart
Here, horseradish gets mixed into mashed potatoes for a piquant holiday side dish.
Author: Martha Stewart
The brown sugar in this chile rub will caramelize slightly when cooked, giving foods a sweet, tasty glaze. Try it on whole chicken or turkey, pork (tenderloin or chops), and most cuts of beef.
Author: Martha Stewart
A great foil for the richer dishes of the Thanksgiving table, these brightly flavored beans can be served warm or cold as a salad. With minty yogurt sauce on the side for dipping, they make a delicious,...
Author: Martha Stewart
Slather this sauce on Grilled Ribs while they get a quick char on the grill. It gives already tasty meat an added boost of flavor.
Author: Martha Stewart
This vegetable and sausage stew is the ideal hearty meal for when temperatures cool.
Author: Martha Stewart
This thin sauce has a strong cayenne taste and can be used to add flavor to sauces and foods such as pizza, chicken wings, and sandwiches.
Author: Martha Stewart
This is tasty with any prepared beef but it is perfect with our rosemary-garlic roast beef and potatoes.
Author: Martha Stewart
Raw vegetables lend unexpected texture to the antipasti table and hold up well in salads. In this colorful assemblage, orange-coriander vinaigrette plays off the sweetness of red, golden, and Chioggia...
Author: Martha Stewart
An easy, tasty take on the popular Turkish turnover and a most delicious savory breakfast or snack. We swap store-bought puff pastry for the usual phyllo. Assemble and freeze the bourekas ahead of time,...
Author: Martha Stewart
Serve this compote with our Citrus-Ricotta Cheesecake.
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
These potatoes are so easy to prepare, you'll serve them often, with roast chicken, meat, or fish.
Author: Martha Stewart
Learn how to make the Perfect Cocktail Sauce to accompany a classic shrimp cocktail.
Author: Martha Stewart
This zesty rub is ideal for leaner foods such as turkey or chicken breasts and flaky white fish (such as halibut, cod, or snapper).
Author: Martha Stewart
Pair this Latin take on pepper and onions with steak, or fill out the saute with wedges of potatoes, such as red bliss, or a cup of corn kernels.
Author: Martha Stewart
Baby carrots are glazed in a white-wine-and-butter sauce and served with spring onions in this delicious side.
Author: Martha Stewart
The yogurt in this traditional Indian mixture tenderizes what you're marinating. Try grilling the meat or fish to add a smoky flavor.
Author: Martha Stewart
Use overripe fruit, such as peaches, to make flavored vinegars for green salads. When presented in glass vessels or jars, the vinegars also make great hostess gifts.
Author: Martha Stewart
The flavor of this side dish is enhanced by toasted pecans.
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
This bright-green jelly is traditionally served with lamb.
Author: Martha Stewart
Serve this delicious roasted cauliflower at any springtime gathering.
Author: Martha Stewart
This jam works great spread on a toasted English muffin, stirred into yogurt, or spooned on cottage cheese.
Author: Martha Stewart
Use this recipe when making our Pulled-Pork Sandwiches.
Author: Martha Stewart
Pipe these easy, elegant toppings on slices of round vegetables, baby carrots halved lengthwise, or vegetables that naturally hold the filling, like celery and endive. Apply the cream cheese to the crudites...
Author: Martha Stewart
You can make these easy mashed potatoes up to 1 day ahead. Reheat at 350 degrees in a foil-covered baking dish for 10 to 20 minutes.
Author: Martha Stewart
This relish goes well with grilled or roasted chicken, pork, turkey, or duck.
Author: Martha Stewart
This quintessential spring vegetable gets a touch of butter and herbs for a side dish that goes with any main.
Author: Martha Stewart
This side of sauteed greens takes its tangy lift from a generous squeeze of lemon.
Author: Martha Stewart
Basil, cilantro, mint, and peanuts give this tofu stir-fry a fresh, Thai-inspired flavor. Serve with rice noodles or jasmine rice.
Author: Martha Stewart
Celery root (also called celeriac) adds a mild earthy flavor to this creamy side dish. Thin the puree with some warm milk or low-sodium broth for a silky, satisfying soup.
Author: Martha Stewart
Mushrooms and leeks are an especially good combo when cooking with a grill wok.
Author: Martha Stewart
This simple preparation showcases the gorgeous colors of rainbow carrots and should tempt even the pickiest of palates to eat their vegetables.
Author: Martha Stewart