Why use store-bought when it's so easy to make your own? This DIY blend of fall spices is perfect for our Pumpkin-Spice-Latte Cake.
Author: Martha Stewart
Salty, tangy preserved lemon plays two parts here: it's roasted on the same pan as the potatoes, along with garlic, jalapenos, and red onion, and it's used to amp up the parsley-and-mint salad that's sprinkled...
Author: Martha Stewart
This "jelly" does not require the sterilizing and sealing process commonly used for jams and preserves. Simply keep it refrigerated in an airtight container, and enjoy for up to 2 weeks.
Author: Martha Stewart
These flavorful tomatoes are great to have in your back pocket on a busy weeknight. They take any pizza or pasta to new heights.
Author: Martha Stewart
Coconut milk and curry paste update sweet potatoes.
Author: Martha Stewart
Use this recipe in the sauce for our Normandy-Style Chicken and Leeks. Leftover creme fraiche makes a delicious accompaniment to fruit desserts.
Author: Martha Stewart
Try something new and tasty with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
The thinner the potatoes are cut, the crispier they'll become in the oven.
Author: Martha Stewart
Tony Esnault uses Holland bell peppers because their thick flesh holds up well when roasting. Use leftover piperade over grilled meat or fish, or as a filling for sandwiches.
Author: Martha Stewart
Give sauteed green beans a buttery crunch with pine nuts.
Author: Martha Stewart
Brightened with navel orange segments and fresh ginger, this traditional cranberry sauce is the perfect accompaniment to our Classic Brined and Roasted Turkey.
Author: Martha Stewart
Serve these zingy potatoes with our Horseradish Crusted Salmon.
Author: Martha Stewart
This recipefor canned tomatoes provides an ideal way to enjoy the taste of peak-of-the-season tomatoes once summer is gone. The tomatoes are peeled, seeded, and fit into jars, which are then processed...
Author: Martha Stewart
Tart green tomatillos, which are relatives of tomatoes, cut the sweetness of pineapple in this lively salsa spiked with serrano chiles.
Author: Martha Stewart
It's a bright idea to add citrus to the classic party pairing of cool drinks, such as our Orange-Rum Punch, and crunchy nuts.
Author: Martha Stewart
This sweet-and-syrupycompote of apricots and figs is flavoredwith cardamom, fennel, and ginger, andserved with Greek yogurt.
Author: Martha Stewart
This cranberry sauce with dried Calimyrna figs has a chutney-like texture. A little red wine makes the sauce rich in flavor and ruby red in color.
Author: Martha Stewart
This cranberry-orange-jalapeño relish is an easy addition to the Thanksgiving menu since it doesn't require any cooking.
Author: Martha Stewart
Cranberries get a boost from wild Maine blueberries, fresh ginger, orange (zest and juice), and sage in this superlative sauce that deserves a spot on your Thanksgiving table.
Author: Martha Stewart
This sauce is a little on the tart side. If you prefer it sweeter, add more sugar to taste. Serve it as a condiment with roasted turkey or pork.
Author: Martha Stewart
In place of heavy cream, a small amount of butter and reduced-fat sour cream -- so much tastier than fat-free! -- enrich this comforting accompaniment.
Author: Martha Stewart
Strawberries, blackberries, and blueberries at their peak make for the most spectacular sweets. A few sprigs of mint give this salad a refreshing twist.
Author: Martha Stewart
The sweetness of the onions is a nice contrast to the strong taste of the Brussels sprouts. Garnish with toasted hazelnuts, if desired.
Author: Martha Stewart
Serve alongside Roasted Pork Shoulder with Sage and Coriander.
Author: Martha Stewart
Knockwurst can be boiled or steamed but is at its best when lightly grilled and served with good pretzels, yellow or Dijon mustard, and a pale ale; a "hobo pack" of cremini mushrooms and garlic, also cooked...
Author: Martha Stewart
A delicious side for your Thanksgiving turkey, especially our Roasted Dry-Brined Turkey with Stuffing.
Author: Martha Stewart
This relish is based on Italian caponata, which is usually served cold or at room temperature as an appetizer or an accompaniment to meat, poultry, and fish.
Author: Martha Stewart
Olive slivers add a tangy note to steamed broccoli florets.
Author: Martha Stewart
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can lift the skins out of the cooked jam with a fork.
Author: Martha Stewart
Add any spring vegetables to this dish, but make sure to choose fresh and tender ones that will cook in a flash.
Author: Martha Stewart
Oven-drying, a slow, gentle cooking process that evaporates the water in vegetables or fruits, works particularly well with tomatoes. Use this recipe when making our Oven-Dried BLT.
Author: Martha Stewart
Simmering horseradish in cream tempers its pungency; that's the first step in making this distinctive version of mashed potatoes, which nicely complements a sumptuous main course.
Author: Martha Stewart
Classic mashed potatoes are the perfect side for our Roast Dry-Brined Turkey.
Author: Martha Stewart
Historically, Indian chutneys were cooked in the sun. This apricot version, heated on the stove, has bright flavors in common with its predecessors.
Author: Martha Stewart
This dill-and-chive-flecked yogurt dressing is a riff on Indian raita and Greek tzatziki, condiments that temper spicy dishes. It's used here on a refreshing salad of roasted golden beets with crunchy...
Author: Martha Stewart
This chili is also delicious served over white or brown rice or with warmed tortillas on the side.
Author: Martha Stewart
This Dijon vinaigrette is a delightful addition to any salad, but it goes perfectly with our Salmon Nicoise Salad.
Author: Martha Stewart
This flavorful duck dish offers three versions of sauce; use figs or blackberries for a fruity finish or add truffle butter for a luscious accompaniment. This recipe comes from Ariane Daguin, owner of...
Author: Martha Stewart
A cross between a turnip and a wild cabbage, rutabaga has a distinctly sharp taste. This puree calls for a touch of mascarpone, which mellows the root vegetable's bold flavor. If making the semifreddo,...
Author: Martha Stewart
Other mild sausages, such as bockwurst and boudin blanc, are also delicious prepared this way. Serve the sausages with grainy or Dijon mustard.
Author: Martha Stewart
Set aside some of the season's bounty. Preserved as a jam, juicy strawberries, raspberries, and blueberries can be enjoyed throughout the year
Author: Martha Stewart
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Bread-and-butters are tart, sweet, and slightly addictive-making for a great side to any burger or sandwich.
Author: Martha Stewart
Steamed spinach, cooked in mere minutes, is tossed with heart-healthy olive oil in this easy side dish.
Author: Martha Stewart
These sesame-kale crisps are a nutritious, delightfully crunchy snacking option.
Author: Martha Stewart
Sweet potatoes are more versatile than you might gather from the holiday-only treatment many people give them. Looking for an unexpected twist? Try lime with these spicy sweet potatoes.
Author: Martha Stewart
Pimenton, or smoked paprika, gives these potatoes an unexpected flavor. Any of the several varieties of the spice -- ranging from sweet to hot -- will work well, so take your pick.
Author: Martha Stewart
Cumin, coriander, and cayenne pepper complement sweet roasted acorn squash in this easy side dish. Try it with Roasted Pork with Onions and Citrus or Parmesan risotto.
Author: Martha Stewart
Use this recipe when making our Grilled Vegetables with Herb Vinaigrette.
Author: Martha Stewart