The crunchy, downright addictive topping in this recipe adds big flavor to all manner of side dishes, including mashed potatoes, brussels sprouts, and dressings, or even as a garnish for turkey and gravy....
Author: Martha Stewart
You can substitute Chinese broccoli with broccolini or dark, leafy greens such as kale, turnip, or mustard greens in this vegetarian-friendly dish.
Author: Martha Stewart
Nutritionally speaking, Brussels sprouts are famous as a vegetable overachiever. One cooked cup contains four grams of fiber and a day's worth of vitamin C-and they're a top source of folate. Here, we've...
Author: Shira Bocar
Use this simple syrup in our Chestnut Cake with Chocolate-Armagnac Glaze.
Author: Martha Stewart
Spread this relish on toasts topped with goat cheese, stir into yogurt or cottage cheese, or spoon over roast chicken or pork.
Author: Martha Stewart
This roast owes its crackly, burnished skin to a glaze of pomegranate molasses, which also infuses the gravy it's served with. Serve this with our Pistachio-Pomegranate Pilaf.
Author: Martha Stewart
This is a great way to use autumn's abundance of apples. Even fruit that is slightly bruised works well; simply trim the brown portion. Or try ripe pears in place of the apples.
Author: Martha Stewart
Make your own seasoning mix for our Jerk Chicken with Cucumber Relish.
Author: Martha Stewart
Though our recipe calls for this corn to be baked in the oven, it would also be good cooked on the grill.
Author: Martha Stewart
The grill gives the boiled potatoes just the right amount of crispness, plus a deliciously smoky flavor. Add garlic, and this dish becomes the surprise hit of the menu: really simple, and really good.
Author: Martha Stewart
Offer this subtly-flavored mayonnaise as an accompaniment to our Fruits de Mer Platter.
Author: Martha Stewart
Add a twist to your usual vegetable sides with a squeeze of lime and a handful of raisins.
Author: Martha Stewart
Use this recipe to make our Hibiscus Sorbet and Hibiscus Punch.
Author: Martha Stewart
This Indian-style rub is a good choice for lamb, or try it on chicken and shrimp.
Author: Martha Stewart
Brush this on chicken, pork, or steak when the meat is almost finished grilling; the sauce should caramelize but not burn. Serve more sauce at the table.
Author: Martha Stewart
Halves of these small winter squashes make individual servings when baked with a garlic-sage cream sauce.
Author: Martha Stewart
Lightly steaming the ramps before sauteing will lessen their strong flavor.
Author: Martha Stewart
The wait's over! Seasonal green veggies glisten now in bins at farmstands and supermarkets, so stake your claim. Sides with snap peas, green beans, spinach, and zukes are rich in vitamins, nutrients, and-most...
Author: Martha Stewart
Indian-inspired flavors add an unexpected twist to new potatoes.
Author: Martha Stewart
Why buy a can when it's so easy to use fresh cranberries?
Author: Martha Stewart
These fluffy, satisfying doughnuts add mashed potatoes to the traditional flour dough -- and are best eaten slightly warm.
Author: Martha Stewart
These rich, delicate noodles pair well with a variety of sauces.
Author: Martha Stewart
Canned beans and puree help make this recipe quick and easy.
Author: Martha Stewart
Cauliflower that's cloaked in a mildly spicy curry packs a nutritious punch. The dish takes itsvibrant color from turmeric, an anti-inflammatoryand antioxidant.
Author: Martha Stewart
These green beans are quick to fry up and bring the heat.
Author: Martha Stewart
This sweet-tart pomegranate dressing is delicious on smoky grilled eggplant. You can also try it with grilled squash.
Author: Martha Stewart
Author: Martha Stewart
Use this side dish to accompany our Rolled Butterfield Leg of Lamb with Herbs and Preserved Lemons.
Author: Martha Stewart
Good for both sweet and savory uses, this elemental dressing adds zest to our juice salad recipes.
Author: Martha Stewart
These easy smashed red potatoes make weeknight meals a little more special.
Author: Martha Stewart
These root vegetables come out of the oven tender and sweet.
Author: Martha Stewart
Swapping out tangy sauerkraut for browned onions turns this savory favorite into a sweeter dish. Serve with applesauce and brown mustard, which are delicious with sausage.
Author: Martha Stewart
This spicy pairing of dried chile peppers and fresh rosemary with Cerignola olives makes a lovely gift.
Author: Martha Stewart
When cooking in parchment, choose vegetables with similar cooking times so they'll be ready all at once. Feel free to add fresh herbs or lemon, orange, or lime zest for added flavor.
Author: Martha Stewart
This fruit spread comes together quickly, unlike many jams and jellies.
Author: Martha Stewart
This preserved lemon recipe from chef Paula Wolfert's "Mediterranean Clay Pot Cooking" is used to make her Moroccan Fish Tagine.
Author: Martha Stewart
You can use store-bought mayo, but you may want to consider making your own.
Author: Martha Stewart
Adding spices at the end of this recipe helps them retain their flavor; they won't be absorbed into the sauce while cooking.
Author: Martha Stewart
Many cooks know -- and love -- garlic for its pungency and bite. But when roasted, this aromatic reveals a much softer side. Mellow, earthy, and sweet in nature, roasted garlic is a welcome addition to...
Author: Martha Stewart
These baked coconut chips are sweetened with brown sugar. Add them to a coconut cake for garnish. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Author: Martha Stewart
Serve with our Spice-Rubbed Lamb Chops.
Author: Martha Stewart
Author: Martha Stewart
Celery root and leeks make home fries into a sophisticated side dish for dinner.
Author: Martha Stewart
This is a side dish that's so tasty straight up, you can save the butter and cream for dessert.
Author: Martha Stewart
When milling tomatoes for Tomato Puree, don't discard the pulp and seeds -- instead, save them to make this tomato water.
Author: Martha Stewart
At once aromatic, spicy, and sweet, this bewitching concoction makes an excellent topping for Christian Petroni's Tenderoni Pizza.
Author: Martha Stewart
This sweet-tart relish is a great accent to Herb-Crusted Standing Rib Roast. It's also tasty with pork chops.
Author: Martha Stewart
Whether you're hiking in the hills or to the office, this mix makes a delicious andconvenient seasonal snack. Bursting with contrasting textures and flavors--salty pumpkin seeds, spicy ginger, crunchy...
Author: Martha Stewart