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
These onion slices make a tangy addition to any sandwich, burger, or salad, including our Calamari, Chile, and Watermelon Salad.
Author: Martha Stewart
This snack only takes a few minutes to prepare and it keeps for a month.
Author: Martha Stewart
Use these sweet blooms to decorate our Chocolate-Zucchini Sheet Cake with Cream-Cheese Frosting or any summer dessert you please. The flavor is reminiscent of candied pumpkin.
Author: Martha Stewart
Because confectioners' sugar contains cornstarch, it is not kosher for Passover. This clever recipe makes a fine substitute to top dessert.
Author: Martha Stewart
By first steaming then lightly frying cauliflower, you get crisp, flavorful florets that benefit from an umami-packed sauce of garlic, white wine, mint, and anchovies.
Author: Martha Stewart
Everyday cauliflower gets a flavorful kick from cumin and mustard seeds, ginger, garlic, and chiles.
Author: Martha Stewart
Pounding veal results in a tender meat that cooks upin minutes. Grapefruit brightens the rich butter sauce.
Author: Martha Stewart
Trying to work meatless meals into your routine? A pot of hearty, healthy Cuban Black Beans makes a satisfying dish -- and enough leftovers for this recipe.
Author: Martha Stewart
Use this clever technique to create whimsical nests filled with candy eggs and other adorable Easter treats. Jacques Torres prepared these on Episode 501 of "Martha Bakes."
Author: Martha Stewart
The next time pumpkin-carving season rolls around and you're left with a bunch of seeds, this Italian take on the classic (and resourceful!) fall-time snack is a great way to use them up. For seasoning,...
Author: Riley Wofford
Try this vinaigrette with different fresh herbs each time you make it.
Author: Martha Stewart
This is brushed on rice noodles or grilled meats, or used as a topping for rice dishes. Try it with our Grilled Shrimp Paste on Sugarcane.
Author: Martha Stewart
Serve these sweet and tart pickles with Five-Spice Pork Tenderloin. We like the relish best the day it is made, but it will keep for up to two days in an airtight container in the refrigerator.
Author: Martha Stewart
Stir up this spicy spread, season with salt and pepper, and use on your favorite sandwich or burger.
Author: Martha Stewart
This sauce comes out bright with a bite, thanks to sweet steamed beets and fiery fresh horseradish root. Dab it on to favorites like corned beef, roasted salmon, or even these cheesy scalloped potatoes....
Author: Martha Stewart
The substitution of a cocktail onion for an olive or a lemon twist turns a martini into a Gibson. These citrusy orbs are especially wonderful with gin.
Author: Martha Stewart
Thanks to a puddinglike batter, this stunning carrot-souffle appetizer won't deflate. A supporting cast -- sauteed baby carrots and sugar snap peas with their shoots -- reflects the season's vibrant colors...
Author: Martha Stewart
Glazed in a salty-sweet blend of sesame seeds, honey, and olive oil and roasted until crunchy, the humble beans make a nicely adult, tree-nut and peanut-free alternative to the typical candied nuts.
Author: Martha Stewart
Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
Author: Martha Stewart
Long used for healing in Asia, meaty shiitakes are one of the best foods to eat for health, boasting a special combination of antioxidants that boost immune function and lower oxidative stress in the body....
Author: Martha Stewart
Confit comes from the French word for "preserve," confire. For tomatoes, that means baking them at a low temperature with basil, garlic, and olive oil.
Author: Martha Stewart
This refreshing bite blends feta cheese and oregano with cucumber for a quick, make-ahead appetizer .
Author: Martha Stewart
The flavor of romesco improves with time; you can store it in the refrigerator for up to three days before serving, at room temperature.
Author: Martha Stewart
Whether you're a full-time vegetarian or just looking to incorporate more meatless Mondays to your routine, mushrooms are a great stand-in for meat like bacon. Here, the oven coaxes out their deep umami...
Author: Lauryn Tyrell
Whip up this easy pesto, and you have instant sauce for pasta, fish, chicken, or even pizza.
Author: Martha Stewart
This recipe was published in Entertaining in 1982--and Martha has been making it ever since! It's named for a woman who worked with Martha in her catering days.
Author: Martha Stewart
Delicata squash -- typically a sweeter winter squash -- is rendered more explosive in flavor thanks to the garlic and hot pepper jelly.
Author: Martha Stewart
This version of the traditional pate de coing (quince paste) was formed in a classic French mold, the results frost-encrusted with sugar.
Author: Martha Stewart
Author: Martha Stewart
Use this roasted cherry tomatoes recipe to top our Ricotta with Roasted Cherry Tomatoes on Crostini.
Author: Martha Stewart
Serve this spicy butter with our Shrimp Boil with Corn and Potatoes.
Author: Martha Stewart
This French-inspired sauce adds garlicky depth to chef Todd English's Bouillabaisse.
Author: Martha Stewart
Use this recipe to make Potato Galettes and Rosti Potatoes. Because this butter has no milk solids, it can withstand higher cooking temperatures without burning.
Author: Martha Stewart
When you're craving falafel, make your own and serve it up in pitas with all the usual toppings.
Author: Martha Stewart
Greens and stems are sauteed with onion and garlic in this recipe.
Author: Martha Stewart
Serrano peppers are slightly pointed and very hot. They are often used in guacamole and salsa and can also spice up a stir-fry.
Author: Martha Stewart
Best of both worlds: Leftover creamy polenta from tonight turns into crisp pan-fried polenta cakes tomorrow. Portobellos add meatiness and depth to this vegetarian dish.
Author: Martha Stewart
To make grilled corn really pop, brush on one of our secret sauces: masala-lime butter or minty chili oil. Both come together with a few simple ingredients and elevate even the sweetest ears. Slather one...
Author: Riley Wofford
Try a flavorful combination of dried bay leaves, allspice, coriander seeds, mustard seeds, dill seeds, and red pepper flakes when you boil your favorite shellfish. Use it to make our One-Pot Shrimp Boil...
Author: Martha Stewart
You can also use red grapes for this salsa -- just make sure they're seedless.
Author: Martha Stewart
Serve these savory beans with our Poached Salmon with Beet Relish.
Author: Martha Stewart
Olive oil, salt, and high heat are all you need to transform these green peppers into an addictive side dish. They also make a great bar snack alongside Mezcal with Sage Ice Cubes.
Author: Martha Stewart