Preheat the roasting pan to give the vegetables a crisp, golden crust.
Author: Martha Stewart
This vegetarian supper puts baked eggs at the center of a cheesy, tomatoey sauce.
Author: Martha Stewart
Brussels sprouts, pureed with cream, butter, and nutmeg, are served with a scattering of blanched leaves.
Author: Martha Stewart
Confit is a popular French preserving process that involves slow-cooking salt-cured meat in its own fat, then allowing it to sit in the fat for up to a few weeks while the flavor deepens. This recipe is...
Author: Martha Stewart
Serve broiled polenta slices with sauteed mushrooms or your favorite chunky tomato sauce.
Author: Martha Stewart
Jalapenos range from mild to strong -- in either case, they make fantastic pickles.
Author: Martha Stewart
Spread this sweet chutney on chicken or turkey sandwiches, or use it as an accompaniment to lamb, pork, or chicken.
Author: Martha Stewart
These easy-to-make mashed potatoes are smooth and creamy.
Author: Martha Stewart
In candy-making, the goal is usually to prevent caramel from crystallizing. For this recipe, that's exactly what you want to do to in order to create the grainy, sandy-sugary coating beneath the chocolate....
Author: Martha Stewart
This spinach dish is rich in heart-protective folate; the nuts help lower "bad" cholesterol.
Author: Martha Stewart
Cumin, chili powder, and lemon zest are commonly used in Indian, Middle Eastern, and Mediterranean cooking.
Author: Martha Stewart
A few tricks will make your rib sauce extra hearty: Start with a base of sauteed onion and garlic, add beef broth for depth, and give it a 30-minute simmer to bring the flavors together.
Author: Martha Stewart
Give lentil soup a refreshing twist with red, pink, or yellow varieties. After a simmer with garlic, ginger, thyme, and cinnamon, blend a third of the stew and pour it back in along with some coconut milk...
Author: Greg Lofts
Vegetarians and meat-eaters alike will appreciate the appeal of this hearty knife-and-fork dish.
Author: Martha Stewart
Large portobello mushrooms take the place of meat in the hearty vegetarian dish.
Author: Martha Stewart
Jazz up a mundane plate of broccoli with garlic, ginger, and a squeeze of lemon juice at the end.
Author: Martha Stewart
A gift always gets extra points if it's homemade. Start now and you can have vanilla extract on hand, ready to bestow on lucky bakers in December.
Author: Martha Stewart
Smother fries with chili for a kid-approved meal. In our version, the potatoes are baked, and the chili is vegetarian.
Author: Martha Stewart
Braised, tender baby artichokes add a taste of spring to any meal.
Author: Martha Stewart
When crisping potatoes, it's important not to crowd the pan, so you may need to cook them in two batches. If so, for the second batch, return the heat to high and add more oil or butter if necessary.
Author: Martha Stewart
Wedges of large green tomatoes and whole small tomatoes both make delicious pickles. Kept in sealed canning jars, their flavor will continue to develop over several months.
Author: Martha Stewart
These bright-green beans help create a classic backdrop to the Thanksgiving bird, whether you're serving roasted turkey breast for a few or a whole turkey for many.
Author: Martha Stewart
This cream is an ingredient in our Winter Herb and Ricotta Cannelloni.
Author: Martha Stewart
Topping your pan-seared steak with a seasoned butter makes the meat that much more flavorful and indulgent.
Author: Martha Stewart
This Cranberry-Orange Relish is an easy addition to the Thanksgiving menu since it doesn't require any cooking.
Author: Martha Stewart
The earthy flavor of leeks-a coveted fall vegetable-is a delicious addition to the dinner table.
Author: Martha Stewart
The cranberry-onion relish is a hybrid of two classic Yankee turkey accompaniments: cranberry sauce and creamed pearl onions.
Author: Martha Stewart
Greens and garlic make a great pair, especially when cooked in a little oil. This versatile master recipe works for any type of tender green.
Author: Martha Stewart
Scallions and a healthy dose of fresh thyme make these grilled sweet potatoes particularly savory.
Author: Martha Stewart
Fava beans mingle with snap peas and mint in this showcase of spring vegetables.
Author: Martha Stewart
Try using this easy lemon vinaigrette to upgrade all sorts of veggies, such as our Green Salad with Olives or Green Beans Vinaigrette.
Author: Martha Stewart
This skillet breakfast hash with potatoes and chorizo is delicious cooked over the fire on your camping trip-the only ingredient that needs chilling is the eggs. It's equally good made on a lazy weekend...
Author: Greg Lofts
Use this recipe to make our Black-Currant Cosmopolitan and Purple-Basil Mojito.
Author: Martha Stewart
Look for squash with smooth skins and no soft spots or blemishes. They should also feel heavy for their size.
Author: Martha Stewart
These herbed green beans are the perfect complement to grilled salmon or chicken.
Author: Martha Stewart
This sweet and spicy side goes well with roasted chicken or pork, seared steak, or sauteed shrimp.
Author: Martha Stewart
This recipe for a classic mashed potato side dish includes the tang of cream cheese.
Author: Martha Stewart
The potatoes give this garlicky rouille condiment some added heft.
Author: Martha Stewart
Use this recipe as an ingredient in our Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts.
Author: Martha Stewart
This spicy, tangy side dish is great alongside Asian chicken and chili soup.
Author: Martha Stewart
These dressed-up almonds are quick, easy, and a nice change of pace from the usual mixed nuts.
Author: Martha Stewart
Steaming these vegetables keeps their earthy flavors intact and results in a just-right level of tenderness. Tarragon butter coats the finished side dish.
Author: Martha Stewart
Try these in roast beef sandwiches or as a relish for poultry or grilled meats.
Author: Martha Stewart
This dish can be made a day ahead of time and then reheated.
Author: Martha Stewart
Luscious whole-milk yogurt adds an unexpected tart note to a fiery Indian marinade of cumin, cardamom, and cayenne pepper. Use this marinade to make Tandoori Fried Chicken.
Author: Martha Stewart