This marmalade can be made with navel or blood oranges, or tangerines.
Author: Martha Stewart
This is a very healthy saute of spinach and shiitake mushrooms, which are high in copper, an under-appreciated nutrient.
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
Parsnips adds variety and fragrance to sweet potatoes.
Author: Martha Stewart
This is an easy and bright addition to the Thanksgiving menu that doesn't require any cooking.
Author: Martha Stewart
These tomatoes baked with corn, chives, Parmesan cheese, and an egg inside make a nice meal along with some rice, orzo, or a thick slice of toasted bread.
Author: Martha Stewart
Seasoned with garlic and lightened with egg whites, a potato souffle is delightfully puffy out of the oven.
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
This sauce is the perfect accompaniment to Chicken Paillards with Prosciutto and Figs.
Author: Martha Stewart
This garlic-infused olive oil adds a kick to marinades and dressings and is perfect as a simple dip for warm bread.
Author: Martha Stewart
Sautéed spinach gets unexpected earthiness and crunch from toasted pine nuts.
Author: Martha Stewart
This basic marinade imparts a bright flavor and keeps meats moist. It's perfect for grilling and also enhances the flavors of fresh vegetables, tofu, and soft cheeses. The marinade doesn't work well as...
Author: Martha Stewart
Serve these turnip oven fries with roasted chicken, burgers, or mussels.
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
Unlike store-bought varieties, these sprinkles taste like sugar and vanilla, not wax. The extras will keep in an airtight container at room temperature for up to a month. Use them to decorate our Confetti...
Author: Martha Stewart
Olive oil and garlic add extra flavor to traditional roasted asparagus.
Author: Martha Stewart
This crumbly baked tomato dish goes well with roasted chicken, grilled steak, or pan-roasted fish.
Author: Martha Stewart
The balsamic glaze on these pearl onions lends a sweetness to this side dish that's perfect for Thanksgiving dinner, but easy enough for a weeknight. Serve with our Salt and Pepper Turkey.
Author: Martha Stewart
A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part of our Make-Ahead Southern Brunch Menu.
Author: Martha Stewart
When garlic is pickled, its flavor mellows, becoming slightly sweet and tangy -- yet it remains very garlicky. The pickling process is quick -- after sitting just one night, the cloves are ready to be...
Author: Martha Stewart
This oven-roasted asparagus and leek recipe is simply delicious. If thick asparagus is unavailable, use thin spears, and adjust the cooking time; thin asparagus will cook faster.
Author: Martha Stewart
Roasting these veggies with lemon and garlic brings out their natural sweetness.
Author: Martha Stewart
A traditional Pennsylvania Dutch dessert, these apple pastries are spiced with cinnamon and studded with raisins. Martha made this recipe on episode 708 of Martha Bakes.
Author: Martha Stewart
Serve these easdy potatoes with Parsley alongside our Beef Bourguignon.
Author: Martha Stewart
Use this dressing when making our Fingerling Potato Salad with Sugar Snap Peas.
Author: Martha Stewart
If you end up with leftover champagne after a party, use it to make champagne vinegar -- the base for a tasty vinaigrette.
Author: Martha Stewart
The essential Russian dressing is used for Martha's Reuben recipe.
Author: Martha Stewart
Pull together this quick tangy sauce for serving with Salmon Coulibiacs.
Author: Martha Stewart
The pears need about a month to absorb the brandy. Make a few jars before Thanksgiving to give for Christmas.
Author: Martha Stewart
The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms' liquid and causes them to steam, so leaving...
Author: Martha Stewart
Tomato paste, red onion, and fresh basil add a hint of sweetness to this quick-cooking marinara. Pile our meatballs on spaghetti and you have a familiar favorite.
Author: Martha Stewart
Treat these parsnips like oven fries and top with a drizzle of honey.
Author: Martha Stewart
Warm up a cold winter night with a pot these flavorful beans and vegetables.
Author: Martha Stewart
Sautéed until tender, these porcini mushrooms will retain their bold personality and produce mega mushroom flavor. In a rich butter-and-garlic sauce mingling with fresh tagliatelle, their essence is further...
Author: Greg Lofts
If small acorn squashes are unavailable, use larger ones and cut them into wedges.
Author: Martha Stewart
This colorful dough can be easily modified; spinach, bell pepper, carrot and beet variations are just a few options.
Author: Martha Stewart
Make this lemon simple syrup for Martha's Meyer Lemon Anniversary Cake.
Author: Martha Stewart
The chutney can be made up to three days ahead and stored in an airtight container in the refrigerator.
Author: Martha Stewart
Fresh mint tames the heat of the jalapenos in this sweet-and-spicy jelly. Use it to cut the richness of meats and fishes like salmon and swordfish.
Author: Martha Stewart
Celery root refines homey mashed potatoes in this tasty side dish.
Author: Martha Stewart
This is the perfect sauce for our grilled salmon with citrus sauce.
Author: Martha Stewart
This flavorful cabbage recipe makes a colorful fall side dish.
Author: Martha Stewart
Serve this sweet sauce with breakfast breads or on top of oatmeal. If you prefer a chunkier sauce, start with slightly smaller pieces of pear, and don't use a food processor.
Author: Martha Stewart
These roasted browned onions get an added kick from the balsamic vinegar.
Author: Martha Stewart
Roasting the beets concentrates their sweet flavor.
Author: Martha Stewart
This chutney is a departure from the usual cranberry sauce, thanks to a touch of spice.
Author: Martha Stewart