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
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
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
This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.
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 incredibly simple stuffing has a traditional flavor everyone will love. It's a wonderful complement to Salt and Pepper Turkey.
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
This recipe comes to us courtesy of chef and author James Peterson.
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
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
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
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
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
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
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
Author: Martha Stewart
Serve alongside our Baked Cod with Olives and Rosemary Lentils.
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
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
Using Gruyere cheese makes this sauce a little richer and it blends well with cauliflower.
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
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
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
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
Balsamic vinegar and broth cook down to a nice glaze on these potatoes.
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
For a fanciful holiday dessert that's guaranteed to impress, try these beautiful but easy-to-make peach-shaped cakes from Rosetta Costantino's "My Calabria"...
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
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
The tips of roasted asparagus should be just crisp and the stalks golden brown and tender.
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
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
This lovely dessert, homemade toffee-chocolate matzah, offers a sweet take on the usual recipe and is a crowd-pleaser at Passover seders. Recipe is courtesy...
Author: Martha Stewart
You can find sweet and savory oyster sauce in Asian markets.
Author: Martha Stewart
Sprigs of rosemary add a beautiful aroma to these simple roasted potatoes.
Author: Martha Stewart
Braising maximizes the potatoes' flavor and ensures that they're perfectly tender. Serve this alongside our Crisp Mustard-Glazed Chicken Breasts.
Author: Martha Stewart
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
Author: Martha Stewart