Lemon on a pizza? Teamed with red onion and two Italian cheeses (Piave and fontina), it makes a uniquely delicious topping. Martha made this recipe on...
Author: Martha Stewart
These sweet, crunchy morsels are perfect to give as gifts over the holidays.
Author: Martha Stewart
Lacy, green-flecked zucchini-potato pancakes are a pefect complement to any meat dish; they're also delicious served with a dollop of sour cream.
Author: Martha Stewart
Instead of breading and frying, our healthy version of eggplant parmesan gets stuffed and baked.
Author: Martha Stewart
Rosemary, shallots and garlic add bold flavors to this lentil side dish.
Author: Martha Stewart
Serve this sesame dipping sauce with savory Beef Shabu-Shabu, a classic recipe from Tadashi Ono and Harris Salat's "Japanese Hot Pots" cookbook.
Author: Martha Stewart
Spread it on meat or chicken before grilling, or serve it with corn on the cob.
Author: Martha Stewart
This combination of tart green apples and sweet leeks nicely complements our Citrus Marinated Pork Chops.
Author: Martha Stewart
We love the combination of citrusy hibiscus, spicy fresh ginger, and aromatic cloves in this DIY cocktail syrup. It makes an excellent holiday gift, but...
Author: Martha Stewart
This Indian-style rub is a good choice for lamb, or try it on chicken and shrimp.
Author: Martha Stewart
You can't go wrong with this classic flavor pairing.
Author: Martha Stewart
This butter is simple to make and can be used to enhance any meat or fish dish. It's best when served fresh. Try it on our Grilled Beef Tenderloin and...
Author: Martha Stewart
Serve this broccoli as a side dish or as a first course in place of a salad.
Author: Martha Stewart
This recipe makes a delicious stuffing for our Spice-Cured Turkey.
Author: Martha Stewart
This créme fraiche and lemon vinaigrette will add a creamy richness to salads and also doubles as a quick and easy dipping sauce.
Author: Martha Stewart
Think of this dessert as a French cheesecake: flaky, buttery pate brisee is filled with a rich combination of farmer cheese and creme fraiche, which becomes...
Author: Martha Stewart
Use this recipe to make our Hibiscus Sorbet and Hibiscus Punch.
Author: Martha Stewart
Khaliyat an-anhel means "beehive" in Arabic and lends its name to this impressive-looking dessert. Once baked, the fluffy buns nestled tightly in the pan...
Author: Martha Stewart
Bring this "faux-tato" salad toyour next cookout. It'll raise the bar for how good a vegetable salad can be-even without the carbs! Steamed cauliflower...
Author: Lauryn Tyrell
When shredded and sauteed, these sprouts become meltingly tender. The mustard seeds and lemon juice add tang, and the pecans provide crunch. This dish...
Author: Martha Stewart
These root vegetables come out of the oven tender and sweet.
Author: Martha Stewart
Transform a can of whole peeled tomatoes into a flavorful sauce for pizza or pasta, simply by adding garlic, red pepper flakes, and fresh oregano.
Author: Martha Stewart
Brighten up a cold-weather dinner with a dish of these sweet and mellow green beans.
Author: Martha Stewart
This rich vegetarian gravy is flavored with portobello, shiitake, and cremini mushrooms. We used a combination of mushrooms for a full flavor, but you...
Author: Martha Stewart
To save time, the asparagus in this bright salad can be cooked, cooled, dried, and then wrapped up and refrigerated up to a day in advance.
Author: Martha Stewart
Crisp potato pancakes called latkes are part of Hanukkah celebrations. We've kept the traditional frying method (and sour cream to go with them), but refreshed...
Author: Martha Stewart
This spicy, tangy side dish is great alongside Asian chicken and chili soup.
Author: Martha Stewart
This sauce is perfectly paired with our Wasabi Spring Rolls with Warm Asparagus and Shiitake Mushrooms.
Author: Martha Stewart
Creamy polenta serves as an excellent canvas for hearty beef chili and garlicky sauteed spinach and mushrooms. If you make the chili in advance, the rest...
Author: Riley Wofford
Be warned: This sauce is blisteringly hot. Seed the habaneros for a slightly milder version.
Author: Martha Stewart
Basil, cilantro, mint, and peanuts give this tofu stir-fry a fresh, Thai-inspired flavor. Serve with rice noodles or jasmine rice.
Author: Martha Stewart
Our yogurt-and-sour-cream dip is a tangy complement to our Curried Chicken Turnovers.
Author: Martha Stewart
Use this foolproof mash to "frost" our Birthday Meatloaf Cake.
Author: Martha Stewart
This side pairs well with seared steak or fried eggs.
Author: Martha Stewart
Swapping out tangy sauerkraut for browned onions turns this savory favorite into a sweeter dish. Serve with applesauce and brown mustard, which are delicious...
Author: Martha Stewart
This recipe is a delicious dipping sauce for Caribbean Shrimp Kebabs.
Author: Martha Stewart
This gorgeous jewel-toned salad can star on the holiday table or at an elevated lunch. Sturdy shiitake and oyster mushrooms are seared in a dry pan for...
Author: Greg Lofts
Make this garlickyyogurt sauce for our savory Chickpea Fritters.
Author: Martha Stewart
Use this quick ginger sauce for our Glazed Pork Tenderloin with Pineapple.
Author: Martha Stewart
Baby carrots are glazed in a white-wine-and-butter sauce and served with spring onions in this delicious side.
Author: Martha Stewart
This vegetable and sausage stew is the ideal hearty meal for when temperatures cool.
Author: Martha Stewart
Harissa is a fiery-hot Moroccan condiment that is usually served with couscous.
Author: Martha Stewart
The chutney gives these carrots a delicious sweet-hot flavor.
Author: Martha Stewart
This dish can be made with only carrots or only parsnips (instead of both) by using three pounds of either.
Author: Martha Stewart
Airy and elegant, just as one would expect, these individual desserts surprise with the pleasantly bitter tang of red grapefruit and fresh ginger. Rest...
Author: Martha Stewart
Use this fruit compote recipe from The Harrison chef Amanda Freitag as a tasty topping for her Yogurt Panna Cotta.
Author: Martha Stewart
This relish goes well with grilled or roasted chicken, pork, turkey, or duck.
Author: Martha Stewart