The mustard-brown sugar glaze gives these roasted vegetables a flavorful lift.
Author: Martha Stewart
You can't go wrong with this classic flavor pairing.
Author: Martha Stewart
Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
Author: Martha Stewart
These are delicious eaten on their own, or used to make our Roasted Free-Range Turkey with Pear and Chestnut Stuffing.
Author: Martha Stewart
This classic baked potato dish goes well with roasted chicken, beef, or pork.
Author: Martha Stewart
Using small, slender carrots makes this an especially stunning side, but large carrots work equally well when halved lengthwise.
Author: Martha Stewart
Halving the yams before roasting greatly reduces the cooking time and gives them a nice golden crust.
Author: Martha Stewart
Author: Martha Stewart
The secret to memorable marinara sauce is good-quality tomatoes and lots of fresh garlic. Spread this atop some pasta for a quick and easy weeknight dinner.
Author: Martha Stewart
Frittatas are great warm or at room temperature, making this a smart meal for a busy night when not everyone in the family can sit down to dinner at the same time.
Author: Martha Stewart
Try these potatoes with our Steaks with Balsamic-Mustard Sauce and Steamed Green Beans.
Author: Martha Stewart
This dish is great served at room temperature, which means more space in the oven for turkey and other sides come Thanksgiving.
Author: Martha Stewart
Alexis Stewart's caramel-almond popcorn is an easy snack to make and, as she can attest, "people love it." Homemade caramel sauce is infused with almond and vanilla extracts, which is then poured over...
Author: Martha Stewart
Sweet potatoes give the classic French sliced-and-layered potato dish pommes Anna a fall twist. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).
Author: Martha Stewart
With their brilliant color and feisty attitude,hot peppers bring vibrancy to any table.
Author: Martha Stewart
Before making this dish, read our handy instructions on how to make paillards. Veal is often sold as cutlets. Pound them if they need to be thinner or more even. For oven fries: Cut russet potatoes into...
Author: Martha Stewart
Roasted pears and red onions are a unique holiday side dish that's a bit sweet and a touch savory. A splash of sherry vinegar adds a slight tang and the rosemary lends a woodsy note.
Author: Martha Stewart
Buttery baked-potato halves can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.
Author: Martha Stewart
Hearty yet still light, this recipe is the perfect side for roasted meats. And bonus: leftovers become a quick soup in the blender with a touch of stock.
Author: Martha Stewart
You can make these extra-creamy 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
Meyer lemons add a bit of floral sweetness you don't always find in marmalades, balancing out the bitterness. The preserves make a sensational glaze for roast chicken.
Author: Martha Stewart
Your favorite flavor of potato chip translates seamlessly in to a scene-stealing side dish that would pair well with steak, roasted chicken, and even fish.
Author: Martha Stewart
With fresh thyme, rosemary, black pepper, and a touch of sugar, these herb-roasted pecans strike that perfect sweet-and-salty balance. They make a great addition to a spread of snacks for a pool party...
Author: Martha Stewart
Author: Martha Stewart
Ripe fruit is essential to the flavor and texture of this mellow mixture (it has only a bit of heat from the jalapeno), so choose fragrant specimens that yield to a gentle squeeze.
Author: Martha Stewart
This vodka recipe is one of our Handmade Holiday Gifts.Try using it to make a Cranberry Cosmopolitan.Download and print the Cranberry Cosmopolitan Recipe Tag.
Author: Martha Stewart
Complement a feast of hearty dishes with a side of crisp broccoli dressed with lemon juice and olive oil.
Author: Martha Stewart
This is an adult alternative to sweet kettle corn or caramel corn.
Author: Martha Stewart
Escarole, a juicy member of the chicory family, is popular in southern Italy. Like other pot greens, it's at its best in winter.
Author: Martha Stewart
Try this spicy but slightly sweet sauce over meat, fish, or eggs.
Author: Martha Stewart
The amber-colored Calimyrna, from California, is most common fig grown in the United States. This is the kind we've used in our recipe. Black Mission figs, which are a little less sweet, are also widely...
Author: Martha Stewart
Cheers to Dad! If your pop's the toast of the town, help him mix a sweet whiskey smash or a mean Manhattan with DIY cocktail cherries.
Author: Martha Stewart
Broccolini looks like baby broccoli, but it's actually a natural hybrid of broccoli and Chinese kale. (If you can't find it, broccoli rabe can be used in its place.) The tender stalks are blanched first...
Author: Martha Stewart
Garnish this hearty vegetarian stew with sour cream, cheddar cheese, diced red onion, toasted pumpkin seeds, or chopped chives; serve with heated flour tortillas.
Author: Martha Stewart
This mouthwatering baked sweet potato is loaded with fiber and vitamin C.
Author: Martha Stewart
Fresh fennel, which has a strong anise flavor and crunchy texture when raw, becomes mellow and meltingly soft when braised.
Author: Martha Stewart
You can either extract your own pomegranate juice with a juicer or buy pomegranate juice at your local grocery store.
Author: Martha Stewart
A food mill separates the apples from their peels, but allows the rosy color of the skins to remain in this simple pink applesauce recipe.
Author: Martha Stewart
Dry vermouth and coriander seed add layers of flavor to this simple pickling solution.
Author: Martha Stewart
A blend of fresh-plucked herbs serves as a flavorful companion for these oven-roasted potatoes. Try them with your favorite roasted chicken recipe and a green vegetable for a perfect meal.
Author: Martha Stewart
Batons of rutabaga become irresistibly nutty-sweet when roasted. A touch of smoked paprika adds depth and richness.
Author: Martha Stewart
Use this recipe to make our Chopped Lemongrass Chicken Salad. This marinade may be made in advance and kept in the refrigerator for two days.
Author: Martha Stewart
Thick asparagus spears arranged in an egg shape are topped with paper-thin cutout carrot bunnies.
Author: Martha Stewart
This main-course salad is a perfect plant-based meal for a weeknight dinner. The roasted cauliflower "steaks" are as delicious as they are satisfying, while the warm lentil salad that goes with them is...
Author: Sarah Carey
Pickled Lady apples not only are decorative but also serve as bracing companions toricher dishes.
Author: Martha Stewart
Look for baby Yukon Gold potatoes that are about 1 1/2 inches in diameter. If you can't find them, try small boiling potatoes.
Author: Martha Stewart