With lentils and cremini mushrooms as well as the traditional carrots and peas, this vegetarian take on the traditional British potato-topped Shepherd's pie is satisfying and delicious. We use French green...
Author: Martha Stewart
Everyone loves these stacks of eggplant layered with mozzarella and Parmesan cheese and tomato sauce.
Author: Martha Stewart
Instant potatoes from the box can't compare to this homemade version.
Author: Martha Stewart
This recipe uses a lower-fat version of a Chinese cooking technique called dry sauteeing.
Author: Martha Stewart
Use this lush white sauce to make our Lasagna Bolognese.
Author: Martha Stewart
All it takes is a little time, a little sugar and these caramalized onions are packed with pure sweet flavor.
Author: Martha Stewart
This side pairs well with, short ribs, or roast chicken.
Author: Martha Stewart
With a slight tang and less juice than other plums, they're great fresh or cooked down, the heat concentrating their flavor. Try these simple, fast recipes to give summer a sweet send-off.
Author: Martha Stewart
Traditional lasagna goes vegetarian when you substitute the meat for vegetables like spinach and zucchini. Layer this spinach lasagna with 3 types of cheese and bechamel sauce. You won't even miss the...
Author: Martha Stewart
This secret weapon for authentic Middle Eastern fare usually takes weeks to make, but if you use finely sliced thin-skinned Meyer lemons, you can re-create the unique flavor and texture overnight. Finely...
Author: Martha Stewart
Super simple to make, this healthy side dish packs a crunchy, flavorful punch. Try serving the roasted wedged alongside our Slow-Cooker Corned Beef.
Author: Martha Stewart
This is a quick and healthy side dish to any Sunday dinner.
Author: Martha Stewart
This delicious recipe for mashed potatoes enriched with cream cheese came from Martha's mother, Mrs. Kostyra.
Author: Martha Stewart
This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for poultry, meat, fish, or as a dressing for potato...
Author: Martha Stewart
You'll need twelve cream-horn molds or four-inch wooden cake dowels to make these horns. For a delicious alternative, add almond extract, raspberry puree, or mini chocolate chips to the whipped cream.
Author: Martha Stewart
Collard greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic first balances the vegetable's bitterness. Pull...
Author: Martha Stewart
Red Thai chile peppers give pickled corn a kick. Simply slice raw corn into thick coins, let it soak in the pickling liquid for 24 hours, and serve it straight from the jar.
Author: Martha Stewart
Pickling gives crisp, mellow vegetables spunky personality. These Kirby cucumbers -- a small, unwaxed type that's perfect for pickles -- are seasoned with dill and garlic. Salting the cucumbers helps draw...
Author: Martha Stewart
Transform a bag of cranberries into an irresistible sweet-and-savory chutney by including them in your cooking. The best part? This condiment can easily be made ahead.
Author: Martha Stewart
This simple side dish is just what you need when serving a rich main course.
Author: Martha Stewart
Fiddleheads lend themselves to many of the same preparations as asparagus. Here they are served warm, but they also make good hors d'oeuvres served in a vinaigrette.
Author: Martha Stewart
Serve this delicious side with our Honey-Glazed Chicken.
Author: Martha Stewart
Serve these flavorful mashed potatoes with Braised Brisket.
Author: Martha Stewart
The combination of tender leaks and carrots make for a tasty side dish.
Author: Martha Stewart
Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.
Author: Martha Stewart
Scalloped potatoes with sautéed leeks can be assembled a day in advance in a casserole that travels from refrigerator to oven to table.
Author: Martha Stewart
Got a bumper crop of cucumbers? Make a batch of these easy pickles and stash them in the freezer -- you're going to love having the tangy treats in your back pocket in the months to come.
Author: Martha Stewart
Simple and wholesome, this warm side dish can be easily matched with any main course.
Author: Martha Stewart
You don't have to wake up extra-early to bake something from scratch for breakfast -- even on weekday mornings. With a batch of this versatile baking mix in the refrigerator or freezer, you'll never be...
Author: Martha Stewart
Leftover shallots will keep for several days in the refrigerator and can be used in omelets, pizzas, sautes, and sandwiches.
Author: Martha Stewart
Dark, sweet-tart balsamic vinegar adds tangy depth to roasted vegetables.
Author: Martha Stewart
These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.
Author: Martha Stewart
Instead of simmering them on the stove, roast the ingredients together in the oven for a roasted tomato sauce with a rich, smoky taste.
Author: Martha Stewart
These mounds of soft, buttery spuds with crisp golden crusts have indented centers made to hold pools of gravy.
Author: Martha Stewart
This marmalade can be made with navel or blood oranges, or tangerines.
Author: Martha Stewart
Delicately battered onion rings can be made at home without fuss; seltzer, or carbonated water, is the secret ingredient. Fried parsley adds a steakhouse flourish.
Author: Martha Stewart
Olive oil and garlic add extra flavor to traditional roasted asparagus.
Author: Martha Stewart
No pot stickers or dumplings are complete without this soy-ginger dipping sauce.
Author: Martha Stewart
Parsnips adds variety and fragrance to sweet potatoes.
Author: Martha Stewart
This sauce can be used on pasta or pizza and spooned over vegetables, rice, or fish. It's perfect in our Vegetable Lasagna.
Author: Martha Stewart
Roasting sweet potatoes at a high oven temperature makes the skin delicious and extra crackly.
Author: Martha Stewart
Do not attempt to cut the amounts in the recipe in half. Instead, dry any extra noodles completely, wrap them tightly in plastic, and store at cool room temperature for up to one week. Boil for 90 seconds...
Author: Martha Stewart
For Passover dinner, add a little zest to matzo with olive oil infused with herbs like rosemary and thyme. Though you can use store-bought flavored oil, we suggest creating your own version with your favorite...
Author: Martha Stewart
The sweetness of the parsnips is balanced by adding potatoes. If your parsnips are very large, cut out the woody core before cooking them.
Author: Martha Stewart
Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.
Author: Martha Stewart
Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.
Author: Martha Stewart
This streamlined side dish involves only 5 ingredients, but its light flavors are sophisticated. Blanched baby carrots are heated in butter with ginger, take a turn in a few tablespoons of honey, and are...
Author: Martha Stewart
Stuffing is commonly known as dressing in the South, where it is frequently made with buttermilk cornbread, another regional specialty.
Author: Martha Stewart