Here's our favorite way to use up an abundance of sweet bell peppers. Roasting them is so easily and the results are simply delicious.
Author: Martha Stewart
The combination of soy sauce and shiitake mushrooms gives this vegetarian dish an almost meaty flavor; watercress adds a peppery taste.
Author: Martha Stewart
Billows of peppermint cream sandwiched between pastries get a generous drizzle of rich chocolate sauce.
Author: Martha Stewart
Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends
Author: Martha Stewart
Use this spice mix of oregano, thyme, and garlic to add depth of flavor to baked or fried sweet-potato fries.
Author: Martha Stewart
Eat these pickles as a simple snack or store for later and use as a side.
Author: Martha Stewart
A squeeze of lemon lends this dish a bright flavor.
Author: Martha Stewart
Use this garlic in our Radicchio Slaw with Green Beans and Cauliflower.
Author: Martha Stewart
Fennel seeds and star anise add a welcome savory note to this citrusy cocktail syrup. Make a big batch to gift for the holidays or use it to make our Spiced Orange Aperitif.
Author: Martha Stewart
Creamy, hearty gigante beans are substantial enough to serve as a main course. Dandelion greens, most similar to the greens used in Greece, need to be blanched to tenderize their stalks and remove the...
Author: Martha Stewart
This creamy sauce makes a great accompaniment to Potato Croquettes, as well as cold chicken, fish, or shellfish.
Author: Martha Stewart
This delicate torta makes a lovely luncheon dish. Served with our Warm Bean, Snap Pea, and Tomato Salad, it is perfect for a springtime supper. To drain the ricotta cheese, place it in a fine sieve lined...
Author: Martha Stewart
Use this recipe to make our Hot and Nutty Whiskey Sours.
Author: Martha Stewart
Grilling these chickens under a heavy weight will help them cook quickly and evenly, leaving them crisp and juicy.
Author: Martha Stewart
Try this warm winter side with our Cornflake-Crusted Baked Chicken.
Author: Martha Stewart
Author: Martha Stewart
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
Carrot farfalle pasta, simple to form by hand, is tossed with creme fraiche and delicate herbs.
Author: Martha Stewart
The humble potato reaches new heights when it's whipped into a souffle that's seasoned with garlic and chives.
Author: Martha Stewart
It's all about bold flavor for minimal effort in this shredded pork dish. Toss the meat with a handful of pantry staples--chipotles in adobo, oregano, cumin, and cayenne--plus citrus and aromatics in the...
Author: Riley Wofford
This vegetarian chili is light yet hearty. Perfect for a weeknight dinner, it comes together in minutes with ingredients you might have handy in your pantry.
Author: Martha Stewart
Simple, affordable, and a complete protein-there's a reason why rice and legumes are a staple meal in so many different cultures. Here, tender white rice and quick-cooking lentils make a hearty and satisfying...
Author: Shira Bocar
If you're craving something different this year, try a squash puree (from acorn, kabocha, or butternut). It typically doesn't come in a can, but it's sure worth the effort. Image, from top down: Acorn...
Author: Martha Stewart
No need to wait in line at the movie theater for delicious, buttery popcorn. Make your own savory version at home with salt and pepper, plus black sesame seeds for an eerie eat.
Author: Martha Stewart
A glaze of butter and brown sugar coats hearty wedges of sweet, colorful squash while they roast.
Author: Martha Stewart
Roasted shallots are delicious as is or in more complex recipes, such as our Shallot-and-Date Empanadas. You can also serve it with roasted meat or poultry.
Author: Martha Stewart
Serve this traditional Vietnamese dipping sauce with Striped Bass Wraps.
Author: Martha Stewart
Use this recipe when making our Cucumber and Tomato Salad with Tahini Dressing.
Author: Martha Stewart
An easy way to prepare cabbage as a side dish is also one of the tastiest, healthiest, and most novel: roasting. Brushed with olive oil and seasoned with salt and pepper, the cabbage wedges turn crisp...
Author: Martha Stewart
Use this recipe when making our Li's Steamed Chinese Chicken.
Author: Martha Stewart
Tangy and fresh, this dip pairs perfectly with raw veggies for a low calorie snack.
Author: Martha Stewart
In this easy, Vietnamese-inspired side, fresh corn is grilled then topped off with a mixture of melted butter, sambal oelek, lime juice, and fish sauce-which adds umami but doesn't overpower. The results...
Author: Shira Bocar
Use this simple syrup to make our Basil Lillet Slush.
Author: Martha Stewart
Roasting vegetables is a simple method that makesefficient use of cooking space -- the pan can share the oven with a chicken or pork roast -- and results in deep flavor. From the book "Mad Hungry," by...
Author: Martha Stewart
We used a combination of red, yellow, orange, and green tomatoes.
Author: Martha Stewart
The trick here is to start the potato cake on top of the stove to heat it quickly, and then transfer it to the oven where it will develop a crunchy crust.
Author: Martha Stewart
This delicious Japanese eggplant recipe is courtesy of chef Matt Hoyle from restaurant Nobu 57.
Author: Martha Stewart
With just a touch of butter and some chopped hazelnuts, these healthy green veggies are transformed into a flavorful side dish.
Author: Martha Stewart
Author: Martha Stewart
Use these nuts to decorate a chocolate or caramel tart.
Author: Martha Stewart
Vivid and versatile, this quick, no-cook sauce starts with canned plum tomatoes and goes nicely with fatty fish like salmon or sardines or a roasted whole fish; the bright heat of the ginger cuts right...
Author: Martha Stewart
Tahini adds a nutty richness to this sweet and creamy dip, suitable for snacking or a light, healthy dessert.
Author: Martha Stewart
Martha grows many different varieties of strawberry at the farm and loves making jam with them. This delicious recipe is adapted from her friend Christine Ferber's book "Mes Confitures." For canning directions,...
Author: Martha Stewart
Candied lemon zest is combined with poached and fresh cherries, wafer cookies, and whipped cream to make our Lemon and Cherry Trifle.
Author: Martha Stewart
Homemade mayo has a distinct lusciousness. Making it in the blender is foolproof. (Store-bought can be used in a pinch.) Mix with boiled potatoes, shredded cabbage, or seafood for upgrades to warm-weather...
Author: Martha Stewart
This slightly sweet, mildly spicy Romesco sauce hails from Tarragona, a coastal city in Spain, where it is most often served with fish.
Author: Martha Stewart
In late summer, a fine side is a salad with tomatoes from the garden and a few slices of onion.
Author: Martha Stewart