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
The creamy nuttiness of almond butter pairs wonderfully with crisp, juicy pears for this light and easy snack idea.
Author: Martha Stewart
Try serving this healthy side dish with Braised Short Ribs and Creamy Polenta with Thyme.
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
Serve this fresh-herb sauce alongside steamed vegetables.
Author: Martha Stewart
This recipe for sweet and tangy sauteed bell peppers is good with pork chops or broiled salmon.
Author: Martha Stewart
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
We tossed this tangy dressing with chilled romaine lettuce and thinly sliced red onions for a simple yet satisfying side.
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
I love my waffle machine - if you haven't got one, put it on your Christmas wishlist!
Author: Jamie Oliver
This side dish of green beans with a crunchy topping goes well with roasted chicken, meatloaf, or seared fish.
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
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
Author: Martha Stewart
Use this make-ahead sauce to dress the tomatoes in our Bacon-Lobster-Tomato Sandwiches.
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
This heady mix of spices is best when paired with pork, chicken, or potatoes.
Author: Martha Stewart
Broccolini gets a flavor lift from toasted sesame oil and sesame seeds.
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
The delicate flavor of honeydew melon is heightened with tarragon and sweet sparkling wine.
Author: Martha Stewart
A nice break from nuts, edamame give this unconventional trail mix a satisfying crunch.
Author: Martha Stewart
Kids (and grown-ups, too) will love this updated version of cinnamon toast.
Author: Martha Stewart
Parsley perks up broccoli for an easy and impressive side dish.
Author: Martha Stewart
If you marinate meat overnight, omit lemon juice and add it two hours before cooking.
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
Nicoise olives add a delicate saltiness that plays well with the natural sweetness of oranges.
Author: Martha Stewart
Use this recipe as a topping for our Pain Perdu, Meringue Cups, and Almond-Polenta Cake.
Author: Martha Stewart
This vinaigrette works well drizzled over Andrea's Spicy BLT Soup.
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
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
Knock together this super-tasty swordfish steak recipe, bursting with summery flavours. What a treat!
Author: Andy Harris
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
Crunchy new pea pods are sweet and delicious eaten raw or quickly sauteed with a few radishes as a counterpoint.
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
Dijon mustard helps emulsify sherry vinegar and extra-virgin olive oil in this simple, creamy vinaigrette.
Author: Martha Stewart
Clarified butter -- which we use to make our Homemade Baklava -- may be stored and refrigerated in an airtight container for up to 1 month.
Author: Martha Stewart
Author: Jamie Oliver
Use this simple syrup recipe to make drinks like Pink Gin Fizz and Tequila Sunrise.
Author: Martha Stewart
Author: Martha Stewart