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
This winning holiday dish is almost a dessert before you get to the pie.
Author: Martha Stewart
Scalloped potatoes with sautéed leeks can be assembled a day in advance in a casserole that travels from refrigerator to oven to table.
Author: Martha Stewart
Roasting sweet potatoes at a high oven temperature makes the skin delicious and extra crackly.
Author: Martha Stewart
Try this pesto as a dipping sauce for cold Boiled Lobster Tails, or toss it with fresh cooked pasta.
Author: Martha Stewart
This marmalade can be made with navel or blood oranges, or tangerines.
Author: Martha Stewart
This is an easy and bright addition to the Thanksgiving menu that doesn't require any cooking.
Author: Martha Stewart
If giving as gifts, let recipients know to rinse lemons well before using (to remove excess salt) and to use only the rinds.
Author: Martha Stewart
The combination of tender leaks and carrots make for a tasty side dish.
Author: Martha Stewart
This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. To serve, reheat...
Author: Martha Stewart
This chutney is a departure from the usual cranberry sauce, thanks to a touch of spice.
Author: Martha Stewart
Instant potatoes from the box can't compare to this homemade version.
Author: Martha Stewart
This is a quick and healthy side dish to any Sunday dinner.
Author: Martha Stewart
Dark, sweet-tart balsamic vinegar adds tangy depth to roasted vegetables.
Author: Martha Stewart
With lentils and cremini mushrooms as well as the traditional carrots and peas, this vegetarian take on the traditional British potato-topped Shepherd's...
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,...
Author: Martha Stewart
If you are lucky enough to find a fresh bunch of beets with big green leaves, don't waste them-beet greens are just as delicious as beets themselves. Serve...
Author: Martha Stewart
Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.
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...
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
For a classic meat-and-potatoes combo, pair this simple dish with German-style sausages.
Author: Martha Stewart
This jam makes a delicious condiment for any meat, and is the stuffing for our Chicken Breasts Filled With Onion Jam.
Author: Martha Stewart
Similar to creamed onions, this dish features the more delicate flavor of leeks.
Author: Martha Stewart
The essential Russian dressing is used for Martha's Reuben recipe.
Author: Martha Stewart
Make this lemon simple syrup for Martha's Meyer Lemon Anniversary Cake.
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...
Author: Martha Stewart
Got a bumper crop of cucumbers? Make a batch of these easy pickles and stash them in the freezer -- you're going to love having the tangy treats in your...
Author: Martha Stewart
This streamlined side dish involves only 5 ingredients, but its light flavors are sophisticated. Blanched baby carrots are heated in butter with ginger,...
Author: Martha Stewart
Roasting zucchini enhances their delicate flavor while giving them a slightly charred, crisp exterior.
Author: Martha Stewart
This side pairs well with, short ribs, or roast chicken.
Author: Martha Stewart
Simple and wholesome, this warm side dish can be easily matched with any main course.
Author: Martha Stewart
Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.
Author: Martha Stewart
Fiddleheads lend themselves to many of the same preparations as asparagus. Here they are served warm, but they also make good hors d'oeuvres served in...
Author: Martha Stewart
Stuffing is commonly known as dressing in the South, where it is frequently made with buttermilk cornbread, another regional specialty.
Author: Martha Stewart
Serve these decadent potatoes with our Roasted Paprika Chicken for Sunday dinner.
Author: Martha Stewart
Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.
Author: Martha Stewart
Everyone loves these stacks of eggplant layered with mozzarella and Parmesan cheese and tomato sauce.
Author: Martha Stewart
Use this recipe when making our Green Bean, Shell Bean, and Sweet Onion Fattoush.
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
Roasting these veggies with lemon and garlic brings out their natural sweetness.
Author: Martha Stewart
This blend of bold flavors adds speedy savor. Make a double batch and give half to a lucky recipient.
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...
Author: Martha Stewart
This Dijon vinaigrette is a delightful addition to any salad, but it goes perfectly with our Salmon Nicoise Salad.
Author: Martha Stewart
Pull together this quick tangy sauce for serving with Salmon Coulibiacs.
Author: Martha Stewart
Beet roots can be cooked in a variety of ways (or even eaten raw), but roasting best brings out their natural sweetness.
Author: Martha Stewart
A handful of fresh mint brightens peas and pearl onions, making this dish an ideal side for a rich meal.
Author: Martha Stewart