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
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
Mushrooms and leeks are an especially good combo when cooking with a grill wok.
Author: Martha Stewart
Simple Syrup is a staple for a reason. It's ready in minutes, lasts for months, and dissolves quickly in iced tea and other cold drinks.
Author: Martha Stewart
Serve this peppery tomato sauce with our Spinach Roulade.
Author: Martha Stewart
We've added slices of rutabaga to pommes Anna, a French dish traditionally made with potatoes alone.
Author: Martha Stewart
Fresh mint adds another layer of flavor to this side dish.
Author: Martha Stewart
Use this fragrant, aromatic spice mix in Martha's Date-Glazed Lamb Chops.
Author: Martha Stewart
Mellow the sharpness of rutabaga by simmering with white wine, broth, sauteed shallots, and fresh thyme. Finish with Parmesan for a welcome hit of umami.
Author: Martha Stewart
These slightly sweet onions are a flavorful topping for pizzas and pastas or as a sandwich condiment. To achieve a melt-in-your-mouth quality, the onions need to be cooked very slowly.
Author: Martha Stewart
These colorful fruit jellies can be cut to any size before being rolled in sugar.
Author: Martha Stewart
This vinaigrette recipe from Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Greek Salad.
Author: Martha Stewart
Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
Author: Martha Stewart
Say hello to your new favorite healthy snack. Baked low and slow, these citrus crisps taste like sunshine.
Author: Martha Stewart
This hearty side is made with new potatoes, which -- since they are harvested early and picked before their sugars have converted to starch -- are crisp, waxy and high in moisture.
Author: Martha Stewart
Put a savory spin on sweet acorn squash with cumin, coriander, and sesame seeds.
Author: Martha Stewart
Sharply flavored and nutritionally rich mustard greens are best served sauteed.
Author: Martha Stewart
This extract is best if steeped for two months or longer. Use this recipe to make our Chocolate Strawberry Ice Cream Sandwiches.
Author: Martha Stewart
Red cabbage owes its sweet-tart taste to brown sugar and vinegar.
Author: Martha Stewart
Give your party festive flavor with these hors d'oeuvres. Each mini, pumpkin-shaped bite, made with store-bought puff pastry, is filled with grated Gruyère and Parmesan cheeses and Dijon mustard.
Author: Martha Stewart
Earthy parsnips are sweetened with apples and blended into a delightfully silky puree.
Author: Martha Stewart
The chopped fresh mushrooms in this gravy provide the texture of giblets.
Author: Martha Stewart
This créme fraiche and lemon vinaigrette will add a creamy richness to salads and also doubles as a quick and easy dipping sauce.
Author: Martha Stewart
Chives in oil enhance the flavors of both poultry and fish.
Author: Martha Stewart
Use this curd to make our Lemon, Blackberry, and Meringue Parfait. It's also delicious as a spread for scones or shortbread.
Author: Martha Stewart
A colorful and nutritious way to brunch: tomatillos, spinach, cilantro, and asparagus give this dish it's verdant hue. Chickpeas and poached eggs provide plenty of protein.
Author: Martha Stewart
This butter is delicious spread on a warm Buttermilk Biscuit.
Author: Martha Stewart
This salad dressing is also delicious as a topping for baked potatoes.
Author: Martha Stewart
Creamy mozzarella meets piquant green olives and rich artichoke hearts in this gorgeous vegetarian antipasto. Serve with bread-and maybe with glasses of aperitivi on the patio, you'll feel like you're...
Author: Martha Stewart
Use this ginger simple syrup to make our Cucumber-Ginger Fizzes.
Author: Martha Stewart
Sauteed Swiss chard with onion, garlic, jalapeno, and olives is a fitting accompaniment to fish, chicken, or pork. The winelike hues of Kalamatas, which are cured in red-wine vinegar, stand out in this...
Author: Martha Stewart
Trade in traditional pasta for the ultimate gluten-free alternative. Cut into thin strips and briefly cooked, zucchini takes on an al dente texture that mimics pasta's.
Author: Martha Stewart
This zesty red sauce is thick with diced red peppers. Its piquancy comes from crushed red-pepper flakes and dashes of hot sauce. Serve tossed with hearty fettuccine noodles and freshly grated Parmesan...
Author: Martha Stewart
A hint of horseradish makes this savory applesauce a delicious condiment for pork dishes.
Author: Martha Stewart
Woodsy mushrooms and tangy Taleggio, a buttery Italian cheese, contrast deliciously with crisp roasted potatoes. Bake the ingredients in two dishes so you can have one at each end of the table -- people...
Author: Martha Stewart
We like to serve endive family-style as a side dish with Pasta with Sausage and Escarole.
Author: Martha Stewart
The flavor of tarragon, a mix of anise and vanilla, provides distinctive flavor in this syrup for our Tarragon Limeade.
Author: Martha Stewart
Look for sturdy green pods with a velvety fuzz. Avoid any with slimy brown spots or overly large beans.
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
Dress up the ultimate movie nosh in rich caramel and toasted black and white sesame seeds for your next Oscars party. To make the process seamless, make sure you have all your ingredients measured out...
Author: Martha Stewart
A head of cauliflower becomes browned, nutty, and so tender it's scoopable when roasted whole. Serve it with a stirred-together fresh-herb sauce, fragrant with cilantro and parsley.
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
Juicy plums and cucumbers mixed with fiery jalapeno chile attain just the right balance of sweet and spicy.
Author: Martha Stewart
Follow this technique using dark or milk chocolate to create thin, flexible sheets of chocolate perfect for wrapping around the edges of a cake or creating other decorative details. Jacques Torres prepared...
Author: Martha Stewart
This Chinese-style vegetable side dish is quick to prep and very tasty.
Author: Martha Stewart
Serve this tangy dipping sauce with our Crisp Orange-Chicken Spring Rolls or Fresh Avocado and Smoked-Salmon Spring Rolls.
Author: Martha Stewart
Use this recipe when making our Mussels Remoulade or other shellfish dishes.
Author: Martha Stewart