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Baked Sweet Potatoes and Pecans

This winning holiday dish is almost a dessert before you get to the pie.

Author: Martha Stewart

Easy Shallot Vinaigrette

This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for poultry, meat, fish, or as a dressing for potato...

Author: Martha Stewart

Baked Sweet Potatoes with Brown Sugar

Roasting sweet potatoes at a high oven temperature makes the skin delicious and extra crackly.

Author: Martha Stewart

Orange Marmalade

This marmalade can be made with navel or blood oranges, or tangerines.

Author: Martha Stewart

Easy Cranberry Orange Relish

This is an easy and bright addition to the Thanksgiving menu that doesn't require any cooking.

Author: Martha Stewart

Preserved Lemons

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

Jalapeno Mint Jelly

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

Cranberry Apple Chutney

This chutney is a departure from the usual cranberry sauce, thanks to a touch of spice.

Author: Martha Stewart

Herb Infused Olive Oil

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, we suggest creating your own version with your favorite...

Author: Martha Stewart

Roasted Carrots and Leeks

The combination of tender leaks and carrots make for a tasty side dish.

Author: Martha Stewart

Scalloped Potatoes with Leeks

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

Vegetarian Shepherd's Pie

With lentils and cremini mushrooms as well as the traditional carrots and peas, this vegetarian take on the traditional British potato-topped Shepherd's pie is satisfying and delicious. We use French green...

Author: Martha Stewart

Perfect Mashed Potatoes

Instant potatoes from the box can't compare to this homemade version.

Author: Martha Stewart

Easy Chunky Tomato Sauce

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

Herb and Garlic Marinade

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 soft cheeses. The marinade doesn't work well as...

Author: Martha Stewart

Balsamic Roasted Pearl Onions

Dark, sweet-tart balsamic vinegar adds tangy depth to roasted vegetables.

Author: Martha Stewart

Boiled Beets with Sauteed Beet Greens

...

Author: Martha Stewart

Russian Dressing for Martha's Reuben Sandwich

The essential Russian dressing is used for Martha's Reuben recipe.

Author: Martha Stewart

Boiled Potatoes with Parsley and Dill

For a classic meat-and-potatoes combo, pair this simple dish with German-style sausages.

Author: Martha Stewart

Roasted Zucchini

Roasting zucchini enhances their delicate flavor while giving them a slightly charred, crisp exterior.

Author: Martha Stewart

Red Pepper Relish

Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.

Author: Martha Stewart

Green Beans and Almonds

This is a quick and healthy side dish to any Sunday dinner.

Author: Martha Stewart

Creamed Leeks

Similar to creamed onions, this dish features the more delicate flavor of leeks.

Author: Martha Stewart

Potatoes Anna

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 in a 350-degree oven.

Author: Martha Stewart

Sauteed Fiddlehead Ferns

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 a vinaigrette.

Author: Martha Stewart

Onion Jam

This jam makes a delicious condiment for any meat, and is the stuffing for our Chicken Breasts Filled With Onion Jam.

Author: Martha Stewart

Roasted Broccoli and Cauliflower with Lemon and Garlic

Roasting these veggies with lemon and garlic brings out their natural sweetness.

Author: Martha Stewart

Caramelized Brussels Sprouts with Lemon

Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.

Author: Martha Stewart

Fresh Red Horseradish Sauce

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

Lemon Simple Syrup

Make this lemon simple syrup for Martha's Meyer Lemon Anniversary Cake.

Author: Martha Stewart

Carrots with Ginger and Honey

This streamlined side dish involves only 5 ingredients, but its light flavors are sophisticated. Blanched baby carrots are heated in butter with ginger, take a turn in a few tablespoons of honey, and are...

Author: Martha Stewart

Sour Cream and Dill Sauce

Pull together this quick tangy sauce for serving with Salmon Coulibiacs.

Author: Martha Stewart

Freezer Dill Pickles

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 back pocket in the months to come.

Author: Martha Stewart

Citrus Herb Seasoning Salt

This blend of bold flavors adds speedy savor. Make a double batch and give half to a lucky recipient.

Author: Martha Stewart

Lemon Garlic Vinaigrette

Use this recipe when making our Green Bean, Shell Bean, and Sweet Onion Fattoush.

Author: Martha Stewart

Grilled Eggplant

Eggplant takes beautifully to grilling.

Author: Martha Stewart

Champagne Vinaigrette

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

Red Wine Sauce

Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.

Author: Martha Stewart

Cornbread Dressing

Stuffing is commonly known as dressing in the South, where it is frequently made with buttermilk cornbread, another regional specialty.

Author: Martha Stewart

Dijon Vinaigrette

This Dijon vinaigrette is a delightful addition to any salad, but it goes perfectly with our Salmon Nicoise Salad.

Author: Martha Stewart

Duchess Potatoes

These mounds of soft, buttery spuds with crisp golden crusts have indented centers made to hold pools of gravy.

Author: Martha Stewart

Fresh Mint Sauce

Serve this lively sauce alongside our Butterflied, Rolled, and Roasted Leg of Lamb.

Author: Martha Stewart

Rhubarb Chutney

This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also great over roast chicken and pork, which benefit from the sour fruitiness.

Author: Martha Stewart

Peas and Pearl Onions

A handful of fresh mint brightens peas and pearl onions, making this dish an ideal side for a rich meal.

Author: Martha Stewart

Pear Sauce

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 use a food processor.

Author: Martha Stewart

Baked Eggs in Tomatoes

These tomatoes baked with corn, chives, Parmesan cheese, and an egg inside make a nice meal along with some rice, orzo, or a thick slice of toasted bread.

Author: Martha Stewart

Green Beans with Tomatoes

Simple and wholesome, this warm side dish can be easily matched with any main course.

Author: Martha Stewart

Mashed Plantains

Mashed plantains make for a tasty Cuban-inspired side dish.

Author: Martha Stewart

Simple Charoset

This mixture of apples, nuts, and wine is eaten at the Passover seder. Kosher wine is generally sweeter than other red wines and is an essential part of this dinner recipe.

Author: Martha Stewart

Shredded Sauteed Cabbage

The vegetable retains some texture and has none of that sulfury taste and mushiness of cabbage that has been improperly cooked. This also makes a great breakfast when served with fried eggs on top.

Author: Martha Stewart