Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are,...
Author: Martha Stewart
This recipe for stir-fried asparagus is a bright, flavorful way to prepare the vegetable.
Author: Martha Stewart
Dried cranberries add plenty of flavor to these Cornish game hens.
Author: Martha Stewart
This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.
Author: Martha Stewart
While it may only take four everyday ingredients, the idea of making fresh pasta dough like this can intimidate even experienced cooks. Here's a way to...
Author: Martha Stewart
The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian...
Author: Martha Stewart
This roast duck recipe, courtesy of Emeril Lagasse, is part of his Duck and Pumpkin Risotto with Spicy Roasted Pumpkin Seeds, which is a delicious dinner...
Author: Martha Stewart
This technique for washing and sauteing mushrooms provides a different texture and deep flavor to our sautéed mushroom recipe. Our method ensures your...
Author: Martha Stewart
Roasted with orange, lemon, garlic, and fresh sage and thyme in its cavity, this simple citrus and herb turkey makes a spectacular Thanksgiving centerpiece....
Author: Martha Stewart
Spray your knife with cooking spray to prevent dried fruit from sticking to it.
Author: Martha Stewart
This easy dessert is perfect in the winter, when pineapples are plentiful.
Author: Martha Stewart
Make these roasted asparagus with sesame for a delightful take on the classic side dish.
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
This incredibly simple stuffing has a traditional flavor everyone will love. It's a wonderful complement to Salt and Pepper Turkey.
Author: Martha Stewart
This recipe comes to us courtesy of chef and author James Peterson.
Author: Martha Stewart
Studded with meaty chestnuts and fragrant with parsley and sage, this stuffing is equally good cooked inside or outside the turkey (try our Classic Brined...
Author: Martha Stewart
Author: Martha Stewart
The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its...
Author: Martha Stewart
To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart...
Author: Martha Stewart
A staple of the French countryside, potato galette is an ideal accompaniment to roasted chicken or beef tenderloin. Be sure to use clarified butter, which...
Author: Martha Stewart
The flavorful beef and cabbage stuffed in a fluffy roll makes German Bierocks the perfect hand-held food to go along with your Oktoberfest beer.
Author: Sarah | Curious Cuisiniere
The great thing about stuffing is that it's almost impossible to mess up: A little more of this or less of that won't affect your results too much. The...
Author: Martha Stewart
Better than takeout? We think so! What really sets this beef-and-broccoli stir-fry apart is the addition of black-bean garlic sauce, a rich and super-savory...
Author: Martha Stewart
Using a nonstick skillet to make this dish will help the tofu brown evenly with less oil. Wiping the skillet with a paper towel after step 2 will keep...
Author: Martha Stewart
Author: Martha Stewart
Leeks, a fiber-filled root vegetable from the onion family, bring a sweet, delicate flavor to this classic potato gratin. Also Try:Breaded Pork Chops with...
Author: Martha Stewart
Joan Nathan, author of "Jewish Cooking in America" and "The Jewish Holiday Kitchen," shares her recipe for vegetable kugel, one of her most popular Passover...
Author: Martha Stewart
Serve alongside our Baked Cod with Olives and Rosemary Lentils.
Author: Martha Stewart
Drying the bread cubes and cooking the vegetables a day in advance helps this stuffing come together quickly on Thanksgiving Day. This stuffing was created...
Author: Martha Stewart
During the months when the produce aisle seems a bit bare (no locally grown tomatoes or piles of fresh corn in sight), take advantage of the ever-growing...
Author: Martha Stewart
Balsamic vinegar and broth cook down to a nice glaze on these potatoes.
Author: Martha Stewart
Using Gruyere cheese makes this sauce a little richer and it blends well with cauliflower.
Author: Martha Stewart
There is something about eggplant that I really love, and when you grill it, an amazing thing happens to the taste and texture that is truly delicious....
Author: Martha Stewart
Stuffing that is to be cooked inside turkey should be warm or at room temperature; it should not be refrigerated. Be sure you are ready to stuff the turkey...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Tender braised veal shanks surround a rich repository of bone marrow in this traditional Italian osso buco dish. Serve with Risotto Milanese.
Author: Martha Stewart
These potatoes taste just like French fries -- but they're not deep-fried.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see...
Author: Martha Stewart
These easy bbq chipped ham sandwiches are a classic Pittsburgh dish made by home cooks for picnics, everyday dinners, and group functions.
Author: Patti Estep
This flavorful and easy to make Roasted Vegetable Medley is the perfect vegetable side dish for your chicken, pork, or beef dinners! The colorful assortment...
Author: Angela
Tender pearl onions melt in a flavorful sauce; reduced chicken stock and white wine, flavored with roasted garlic and thyme, take the place of cream.
Author: Martha Stewart
The tips of roasted asparagus should be just crisp and the stalks golden brown and tender.
Author: Martha Stewart
Feast on this rich venison dinner with red currant and cranberry sauce any time of year.
Author: Martha Stewart
To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart...
Author: Martha Stewart
Of all the Polish dishes Martha loves, her very favorite is cabbage pierogi. The sweet cabbage filling is time-consuming to make, but well worth the effort....
Author: Martha Stewart
This lentil curry is creamy, rich, healthy and very easy to make. If you have never tried lentil curry, you must try this coconut lentil curry! This is...
Author: TheCookingFoodie