Use this quick ginger sauce for our Glazed Pork Tenderloin with Pineapple.
Author: Martha Stewart
Roasting olive-oil-bathed potato wedges in a preheated pan results in crisp edges. Recipe adapted from A Bird in the Oven and Then Some by Mindy Fox (Kyle Books; 2010).
Author: Martha Stewart
A delicious portable take on fondue; bread cups hold the cheese and cornichons top it all off.
Author: Martha Stewart
We love Jewel and Garnet sweet potatoes for their earthy, pumpkinlike quality.
Author: Martha Stewart
Our easy crumb topping -- a blend of butter, flour, light-brown sugar, salt, and cinnamon -- makes any muffin, no matter how simple, seem special. This recipe can also be used to make our Blueberry Crumb...
Author: Martha Stewart
The smoothest of mashed potatoes are made with the help of a potato ricer and creme fraiche.
Author: Martha Stewart
Punch up your next shrimp Caesar with this salad-friendly riff on classic cocktail sauce.
Author: Lauryn Tyrell
All-purpose potatoes, like Yukon gold, work well in this recipe, but your favorite variety can be substituted.
Author: Martha Stewart
Swirling melted chocolate into frozen vodka creates free-form spirals and swirls that make delightful decorations on cakes and cupcakes. Jacques Torres prepared these on Episode 501 of "Martha Bakes."
Author: Martha Stewart
Pair this quesadilla filling with queso fresco, Monterey Jack, and guacamole.
Author: Martha Stewart
Use this easy-to-make fresh tomato sauce from chef Scott Conant in his Ricotta Raviolini recipe.
Author: Martha Stewart
Instead of typical tomato sauce, spread pizza dough with a creamy white sauce from Jim Lahey's cookbook "My Pizza." Use this for his Ham and Peas Pizza and Broccoli Rabe Pie recipes.
Author: Martha Stewart
This tangy dipping sauce made with lemon juice, feta cheese, and salt and pepper goes well with Lemon-Garlic Lamb Kebabs.
Author: Martha Stewart
Classic mashed potatoes get a sweet parsnip topping for a twist on a traditional side dish.
Author: Martha Stewart
No mayo or sour cream here! This egg- and dairy-free version of the beloved herb-packed dip relies on avocado for its velvety texture. Serve with our party-ready Shrimp and Crudite Platter.
Author: Martha Stewart
Mustard made with dried fruit is always a crowd-pleaser. For something more interesting than the standard varieties, we used figs and apricots.
Author: Martha Stewart
Use this chile oil when making Garlic-Chile Shrimp Skewers with Peanut Noodles and Broccoli.
Author: Martha Stewart
This is a good use for end-of-season green tomatoes, and this chutney just might go well on a hamburger.
Author: Martha Stewart
This simple process makes a nice garnish for cupcakes or sheet cakes.
Author: Martha Stewart
Simple syrup can be stored in an airtight container in the refrigerator for as long as two months. The recipe can easily be doubled or tripled so that you always have some on hand.
Author: Martha Stewart
This perennially popular side dish is often so laden with butter and hot cream that the flavor of the potato gets lost in the mashing. Our rendition derives its velvety texture from butter and skim milk,...
Author: Martha Stewart
Nuts are loaded with heart-protective unsaturated fats. Dark chocolate can assist in lowering blood pressure, and the antioxidants in dried blueberries may stave off arterial plaque.
Author: Martha Stewart
This yogurt condiment is served with Southern Indian Chicken Curry with Mustard Seeds.
Author: Martha Stewart
Adding a bay leaf to this blackberry jam brings about a very subtle flavor change. Don't be surprised when the spoonfuls get bigger as they are scooped out of jars and onto toast.
Author: Martha Stewart
Refrigerate the dressing base in an airtight container, up to 2 weeks, before adding mix-ins. For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
Made with vibrant green peas, fresh basil, and curly lasagna noodles, this simple spring dinner looks beautiful when plated.
Author: Martha Stewart
Each flavored syrup recipe makes 6 tablespoons -- enough for two servings of our Colorful Cows.
Author: Martha Stewart
Root vegetables make for the perfect side for your holiday menu and this roasted melody is no exception.
Author: Martha Stewart
The food processor makes quick work of chopping the garlic and pureeing the canned tomatoes in this simple sauce. Keeping a stash in the fridge or freezer is like having money in the bank. Use it in our...
Author: Martha Stewart
In twice-baked sweet potatoes, the flesh is mashed with pureed cottage cheese, shallots, sage, salt, and pepper. The mixture is then spooned back into the potato-skin shells, sprinkled with additional...
Author: Martha Stewart
Mint brightens up this ubiquitous summer zucchini and lends an extra touch of garden-fresh flavor. The side dish is gluten-free and takes under 30 minutes to prepare.
Author: Martha Stewart
A hot oven and chili powder turn up the heat on sweet wedges of acorn squash. Leave the skin intact; once roasted, it becomes soft and tasty.
Author: Martha Stewart
Author: Martha Stewart
This lighter version of the classic Greek dessert-phyllo dough layered with honey, apricots, and pistachios-is rolled to make it easier to prepare and serve.
Author: Martha Stewart
Cherry tomatoes mingle with ginger, shallots, and cumin atop this Indian-inspired red-lentil stew spiced with sunny turmeric.
Author: Martha Stewart
Use this recipe to make Martha's Famous Croquembouche. Make one batch at a time (rather than doubling the recipe) so that the caramel stays liquid.
Author: Martha Stewart
This flavorful no-cook sauce is perfect with our Pan-Fried Shell Steaks.
Author: Martha Stewart
The rich creaminess of avocado pairs beautifully with the refreshing sweetness of melon.
Author: Martha Stewart
Lettuce is a fish-taco no-no. Shredded cabbage stands up better in the heat and adds a crisp, satisfying crunch.
Author: Martha Stewart
Make these delicious sesame-kale crisps for a nutritious snack.
Author: Martha Stewart
One taste and you'll see that this spicy-sweet sauce lives up to its name.
Author: Martha Stewart
Baby carrots get a flavor boost from ginger and jalapeno.
Author: Martha Stewart
This bright and creamy condiment is right at home on a plant-based portobello burger. Also try it with other dishes like fish and chips and roast beef sandwiches.
Author: Shira Bocar
Serve this dipping sauce with our Coconut Almond Rice and grilled shrimp.
Author: Martha Stewart
Tomato gives this mix a thick texture and a marinara-esque undertone. Mix it into any veggie-packed salad for added flavor.
Author: Martha Stewart
Everyday cauliflower gets a flavorful kick from cumin and mustard seeds, ginger, garlic, and chiles.
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
Just because you're in the middle of the woods doesn't mean that your food needs to lack flavor. These potatoes are grilled to tender perfection with herbs and garlic in an aluminum foil pouch.
Author: Martha Stewart
For extra flavor, tomatoes are marinated in a oregano vinaigrette before, and after, grilling.
Author: Martha Stewart
These onion slices make a tangy addition to any sandwich, burger, or salad, including our Calamari, Chile, and Watermelon Salad.
Author: Martha Stewart