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Spicy Vegetarian Chili

The trick to getting this meatless chili on the table in under an hour? Starting with marinara sauce. It's spiced with cumin and chipotle-chile powder and topped with thinly sliced jalapenos for heat.

Author: Martha Stewart

Mushroom Stuffing

This traditional bread stuffing features assorted mushrooms -- choose any variety you like.

Author: Martha Stewart

Maple Roasted Squash

This easy side makes weeknight cooking a snap.

Author: Martha Stewart

Sauteed Beets and Greens

Rich in folic acid and vitamin C, beets are a colorful, nutritious addition to the dinner table.

Author: Martha Stewart

Roasted Garlic Vinaigrette

Toss roasted-garlic vinaigrette with crisp bitter greens or roasted potatoes.

Author: Martha Stewart

Slow Roasted Tomatillos and Tomatoes

This is a tasty tomato side dish you can cook alongside roast chicken or pork.

Author: Martha Stewart

Mint Simple Syrup for Sweet Tea

Mint syrup adds flavor to our Southern-style iced Sweet Tea.

Author: Martha Stewart

Sweet Pickled Red Onions

Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Rings of red onion have a refreshing bite.

Author: Martha Stewart

Vinegar Garlic Dipping Sauce

Use this recipe as a dipping sauce for our Lumpia.

Author: Martha Stewart

Mixed Berry Terrine

We made our own flavored gelatin by dissolving unflavored gelatin in fruit juice.

Author: Martha Stewart

Roasted Zucchini With Thyme

Roasting vegetables with aromatics, salt, pepper, and olive oil is easy, mostly hands-off, and always produces the best results.

Author: Martha Stewart

Bette's Braised Red Cabbage with Apple

This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."

Author: Martha Stewart

Spicy Vinaigrette

Use this spicy vinaigrette recipe to dress Red Bean and Rice Salad.

Author: Martha Stewart

Amaretto Simple Syrup

This syrup is used to coat each layer of the cake John Baricelli, manager of the prep kitchen at the television studio, made for Martha's birthday.

Author: Martha Stewart

Roasted Creamy Cauliflower

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Author: Martha Stewart

Spicy Cranberry Jam

When the sourness of the cranberries could use a little kick, turn to fiery jalapenos.

Author: Martha Stewart

Moroccan Preserved Lemons

Lemons pickled in salt and lemon juice will keep for up to a year. Dice or julienne the rind, and add to salads, pastas, and condiments.

Author: Martha Stewart

Mashed Red Potatoes with Basil and Chive

This recipe adapted from Dave Lieberman's Young and Hungry (Hyperion, 2005)

Author: Martha Stewart

Ramp Pesto

Dollop this verdant sauce atop our Dyed Deviled Eggs or Ramp Farinata, or use it to flavor our Roasted Leg of Lamb with Asparagus and Herbs.

Author: Martha Stewart

Classic Barbecue Sauce

It's worth it to make a big batch of barbecue sauce. Freeze it in small or large containers to give quick flavor to chicken anytime.

Author: Martha Stewart

Haricots Verts with Hazelnuts

These tender green beans tossed with hazelnuts bring texture and color to the Thanksgiving table.

Author: Martha Stewart

Nectarine Raspberry Jam

The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling nectarines: Carve an X in the bottom of each and plunge them into boiling water...

Author: Martha Stewart

Roasted Fennel and Potatoes

Preheat the roasting pan to give the vegetables a crisp, golden crust.

Author: Martha Stewart

Cilantro Lime Crema

Try this topping on our Smoky Beef Tacos.

Author: Martha Stewart

Gruyere Bechamel

This creamy cheese sauce gets its signature nutty flavor from Gruyere, a Swiss cheese that melts beautifully. Use it to make our savory Chicken Crepes.

Author: Martha Stewart

Celeriac and Apple Mash

Celeriac, an ugly duckling, makes a beautiful mash, right, with blue cheese and apple.

Author: Martha Stewart

Chrusciki Leaves

If you're storing fried cookies, wait until just before serving to dust them with confectioners' sugar so they don't absorb it.

Author: Martha Stewart

Memphis Style Barbecue Sauce

Use this sauce for Southern Grilled Chicken with Macaroni Salad.

Author: Martha Stewart

Glazed Shallots

Either roasted chicken or pork is a fine partner for this tangy-sweet side.

Author: Martha Stewart

Fresh Pasta

This recipe can be easily halved; while you are getting used to the technique, working in smaller quantities may be easier. The pasta must dried for several hours, until no moisture remains, before it...

Author: Martha Stewart

Roasted Mushrooms and Pearl Onions

Use this recipe when making our Beef Bourguignon.

Author: Martha Stewart

Citrus Salt

...

Author: Martha Stewart

Moroccan Spiced Potatoes

A rich Middle Eastern-inspired spice mixture lends layers of flavor to these potatoes.

Author: Martha Stewart

Beer Baked White Beans

These white beans are baked in ale for ultimate flavor. A pale white ale, such as Blue Moon or Hoegaarden, works best for this recipe.

Author: Martha Stewart

Chunky Tomato Sauce for Basic Pizza

Use this easy, chunky tomato sauce recipe when making our Basic Pizza.

Author: Martha Stewart

Homemade Cranberry Chutney

Chutneys are delicious when paired with holiday leftovers. This one goes perfectly atop a turkey sandwich.

Author: Martha Stewart

All in One Cookie Dough

...

Author: Martha Stewart

Grilled Tomatoes

Grilling plum tomatoes gives them a smoky flavor -- ideal for use in many recipes, including our Grilled Tomato Linguine.

Author: Martha Stewart

Green Tomato Relish

This relish goes well with grilled or roasted pork and steak, or cheese.

Author: Martha Stewart

Parmesan Green Beans

Parmesan seems to make everything taste better. For the best flavor, buy a chunk of the good stuff and grate it yourself just before using.

Author: Martha Stewart

Baked Eggs in Chunky Tomato Sauce

This vegetarian supper puts baked eggs at the center of a cheesy, tomatoey sauce.

Author: Martha Stewart

Sweet and Sour Cabbage

A sprinkling of herbs or spices will make your favorite vegetables even more delicious.

Author: Martha Stewart

Grilled Vegetable Pizzas

These easy weeknight pies are full of surprises. Grill a bushel of produce-mushrooms, zucchini, red onion, and kale-and pile them onto rounds of store-bought flatbread. Sprinkle on blue cheese and mozzarella...

Author: Greg Lofts

Brussels Sprout Puree

Brussels sprouts, pureed with cream, butter, and nutmeg, are served with a scattering of blanched leaves.

Author: Martha Stewart

Spiced Pickled Beets

Pickling was popular during World War II and was considered patriotic for its frugality. Whole pickling spices, bay leaves, white wine, and sugar give these red and golden beets a bright, sweet, relish-like...

Author: Martha Stewart

Olive Oil Mashed Potatoes

These easy-to-make mashed potatoes are smooth and creamy.

Author: Martha Stewart

Lemon Horseradish Sauce

Serve this creamy sauce with gefilte fish or any dish that calls for horseradish.

Author: Martha Stewart

Roasted Mushrooms with Asparagus and Shaved Parmesan

Large portobello mushrooms take the place of meat in the hearty vegetarian dish.

Author: Martha Stewart

Peach Ginger Chutney with Golden Raisins

Spread this sweet chutney on chicken or turkey sandwiches, or use it as an accompaniment to lamb, pork, or chicken.

Author: Martha Stewart

Sweet and Spicy Fruit Relish

A new condiment for both Thanksgiving dinner and those leftover turkey sandwiches. Only 39 calories and no fat per serving.

Author: Martha Stewart