To make simple syrup with kirsch for the Haunted Black Forest Layer Cake, stir in 1/3 cup kirsh after boiling syrup.
Author: Martha Stewart
Try different types of mushrooms such as these, and oyster or enoki mushrooms.
Author: Martha Stewart
Next time you reach for chips or crackers, make a batch of these veggie crisps -- they're delicious and so healthy.
Author: Martha Stewart
The creamy nuttiness of almond butter pairs wonderfully with crisp, juicy pears for this light and easy snack idea.
Author: Martha Stewart
I love my waffle machine - if you haven't got one, put it on your Christmas wishlist!
Author: Jamie Oliver
Serve this fresh-herb sauce alongside steamed vegetables.
Author: Martha Stewart
A staple at an Italian table, this vegetable side dish is slow-cooked with garlic, tomatoes, and a sprig of basil. Recipe by Lucinda Scala Quinn.
Author: Martha Stewart
Broccolini gets a flavor lift from toasted sesame oil and sesame seeds.
Author: Martha Stewart
Try serving this healthy side dish with Braised Short Ribs and Creamy Polenta with Thyme.
Author: Martha Stewart
This recipe for sweet and tangy sauteed bell peppers is good with pork chops or broiled salmon.
Author: Martha Stewart
One-pan dishes like this are great, because they deliver a big flavour punch with minimal washing up. This five-ingredient wonder is all about beautifully fragrant, fluffy rice, perfectly steamed fish...
Author: Jamie Oliver
Use this versatile, naturally creamy dressing in our Bacon, Lettuce, and Tomato Salad, or try drizzling it over grilled chicken or fish.
Author: Martha Stewart
Broiling tofu with a soy-maple sauce ensures that it's extra sticky, sweet and savory -- never bland.
Author: Martha Stewart
Author: Martha Stewart
This heady mix of spices is best when paired with pork, chicken, or potatoes.
Author: Martha Stewart
We tossed this tangy dressing with chilled romaine lettuce and thinly sliced red onions for a simple yet satisfying side.
Author: Martha Stewart
Use this make-ahead sauce to dress the tomatoes in our Bacon-Lobster-Tomato Sandwiches.
Author: Martha Stewart
This side dish of green beans with a crunchy topping goes well with roasted chicken, meatloaf, or seared fish.
Author: Martha Stewart
Grilling vegetables in foil packets seals in moisture for tasty, tender sides hot off the barbecue -- and you won't have to wash a single dish.
Author: Martha Stewart
Whether you're looking to improve a salade nicoise, perfect your deviled egg recipe, or you're simply searching for a quick and protein-packed snack, we've got the easy technique for the perfect hard-boiled...
Author: Martha Stewart
Use this dressing for Steamed Broccoli and Squash with Tahini Sauce (or any greens). It is also delicious simply drizzled over cooked salmon, tofu, or chicken breast.
Author: Martha Stewart
Parsley perks up broccoli for an easy and impressive side dish.
Author: Martha Stewart
A nice break from nuts, edamame give this unconventional trail mix a satisfying crunch.
Author: Martha Stewart
In cocktail sauce, the mild heat of horseradish is combined with hot-pepper sauce, a squeeze of lemon juice, and salt for a delicious condiment.
Author: Martha Stewart
Kids (and grown-ups, too) will love this updated version of cinnamon toast.
Author: Martha Stewart
Nicoise olives add a delicate saltiness that plays well with the natural sweetness of oranges.
Author: Martha Stewart
The delicate flavor of honeydew melon is heightened with tarragon and sweet sparkling wine.
Author: Martha Stewart
If you marinate meat overnight, omit lemon juice and add it two hours before cooking.
Author: Martha Stewart
Use this recipe as a topping for our Pain Perdu, Meringue Cups, and Almond-Polenta Cake.
Author: Martha Stewart
When spices are applied as a rub, their flavors permeate the meat during cooking with an intensity that sauces can't match. Dredge raw meat in the barbecue rub one to three days before grilling.
Author: Martha Stewart
This vinaigrette works well drizzled over Andrea's Spicy BLT Soup.
Author: Martha Stewart
Author: Jamie Oliver
Seasoned salt adds flavor and texture without the high sodium content of salt alone. Add this to your favorite soup or salad for an extra kick.
Author: Martha Stewart
Serve a platter of these grassy, sweet, and garlicky crisp-tender stems of sprouting broccoli or broccolini at your next gathering, your guests will go love this humble vegetable side dish.
Author: Martha Stewart
Blueberries are also delicious in this compote that serves as the base of our Ricotta Fritters.
Author: Martha Stewart
These after-school apple snacks will put you in the top-parent category.
Author: Martha Stewart
Crunchy new pea pods are sweet and delicious eaten raw or quickly sauteed with a few radishes as a counterpoint.
Author: Martha Stewart
Knock together this super-tasty swordfish steak recipe, bursting with summery flavours. What a treat!
Author: Andy Harris
The mix of spices in this Indian-inspired side dish is an easy way to upgrade everyday ingredients.
Author: Martha Stewart
Multicookers get a lot of well-earned praise for how quickly they can put winter comfort foods like soups and braises on the table. Credit where it is due, but we think they're just as great for more basic...
Author: Martha Stewart
Slicing carrots with a vegetable peeler transforms them into pasta-like ribbons. Cook them with peas and a pat of butter for unexpectedly luscious results.
Author: Martha Stewart
Use this flavorful peanut sauce to coat our Chicken and Shredded Cabbage Salad with Noodles for an Asian-inspired dish that satisfies.
Author: Martha Stewart
Dijon mustard helps emulsify sherry vinegar and extra-virgin olive oil in this simple, creamy vinaigrette.
Author: Martha Stewart
When kids make their own tortilla chips, they get to pick the flavor and shape. Once they're baked, package in snack-size bags.
Author: Martha Stewart