The classic flavor combination of fennel and orange makes a wonderful winter salad.
Author: Martha Stewart
This quick and easy crisp comes together in no time. A spoonful of whipped cream or ice cream on top wouldn't hurt.
Author: Martha Stewart
Cod is low in calories and saturated fat. Marinating the fish in lemon juice intensifies the dish's flavor.
Author: Martha Stewart
What better way to enjoy spring's bounty than with a dish packed with asparagus? This gourmet take on mac and cheese will have the whole family excited...
Author: Martha Stewart
Based on a Mexican classic, this recipe can be made as mild or as spicy as you like. Serve with plain white rice; stir in some chopped cilantro for added...
Author: Martha Stewart
Essentially crustless pumpkin pie, this custard relies on nonfat evaporated milk for its silky texture and rich flavor.
Author: Martha Stewart
Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.
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
Can't decide which is your favorite, chocolate or peanut butter fudge? Solve the conundrum with this deluxe, double-layer treat.
Author: Martha Stewart
When Sarah Carey, our editorial director of food and entertaining, was a kid, holiday visits to her grandparents' house often included her grandma's sweet-and-sour...
Author: Martha Stewart
This mix will keep all winter if stored in an airtight container. A dollop of fresh whipped cream is a perfect complement to a mug of cocoa, but you can...
Author: Martha Stewart
This moist and boozy cake from food writer Melissa Clark's "In the Kitchen with a Good Appetite" cookbook is lighter and sweeter than traditional fruitcake,...
Author: Martha Stewart
These teatime treats come courtesy of Letty Hampton of Oxford, Michigan, whose mother made them back home in Scotland.
Author: Martha Stewart
Here's our favorite way to use up an abundance of green beans.
Author: Martha Stewart
These pastries make a stunning first course when filled with a seafood stew, soft scrambled eggs, or creamed mushrooms. For best results, use a vol-au-vent...
Author: Martha Stewart
Make this Chicken Marsala recipe for a delicious and satisfying dish. Serve it up alongside some pasta or a side salad for a well-rounded meal.
Author: Martha Stewart
If pumpkin pie married caramel custard, their offspring would look like this pumpkin flan. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009,...
Author: Martha Stewart
This satisfying Irish Lamb Stew, filled with tender meat and vegetables, is just the thing for a cold winter's night.
Author: Martha Stewart
In this fresh take on tabbouleh, trade bulgur for brown rice, then toss with heirloom tomatoes, cucumbers, parsley, mint, and feta. A couple spoonfuls...
Author: Martha Stewart
The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. Serve this in a...
Author: Martha Stewart
Snow angels make an appearance on the dessert table with a light-as-air angel food cake covered with drifts of fluffy coconut and topped with angel-shaped...
Author: Martha Stewart
Serve Brussels Sprouts with Vinegar-Glazed Onions with this holiday bird.
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
These traditional Russian pancakes are best with authentic garnishes: a dab of creme fraiche and a spoonful of caviar.
Author: Martha Stewart
This winning holiday dish is almost a dessert before you get to the pie.
Author: Martha Stewart
There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.
Author: Martha Stewart
These paper-thin crepes can be filled with just about anything. For this rendition, a handful of blueberries is blended into a velvety mixture that's spooned...
Author: Martha Stewart
To ensure a crispy, golden coating and well-cooked meat, keep an eye on the temperature of the oil; it needs to come back up to 350 degrees before adding...
Author: Martha Stewart
Marinating in an orange-rosemary mixture before going under the broiler makes these bone-in pork chops sweet-and-savory.
Author: Martha Stewart
Forget heavy cream, cheese, or any other of those traditional mashed potato enhancers. Sour cream adds tang, body, and a rich creaminess that cannot be...
Author: Martha Stewart
Sharp white cheddar and chives add extra flavor to these simple drop biscuits.
Author: Martha Stewart
Author: Martha Stewart
Flavorful rosemary-lemon oil is great for the turkey-it helps create crispy, golden-brown and an aromatic, earthy flavor. You can also use it to season...
Author: Martha Stewart
These crumbly, sandy, nut-rich cookies are nearly always rolled twice in confectioners' sugar after baking, which is why there's so little sugar in the...
Author: Martha Stewart
Loaded with fall flavor, apple brownies mix up as quickly as the chocolate version -- just the thing for a school bake sale. Any sweet, firm variety of...
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
Clafouti, a rustic French dessert, is made of fresh fruit and thick batter, baked until the batter forms a golden, puffy top. Cherries are the fruit most...
Author: Martha Stewart
Honey glazes this simple side dish of roasted sweet potatoes, carrots, and parsnips with sweetness and sheen. Walnut halves and thyme sprigs roast along...
Author: Martha Stewart
This familiar fruit-filled dessert is a close cousin to classic apple pie. We started with a standard all-butter piecrust and our favorite cooking apples,...
Author: Martha Stewart
Peanuts are the star of this hearty plant-based stew that's inspired by the cuisine of West Africa. Featuring superfoods like sweet potatoes, collard greens,...
Author: Greg Lofts
Try these vegetarian quesadillas on your next meatless Monday. Serve them with your favorite salsa.
Author: Martha Stewart
This makes a great side, either warm or at room temperature, for steaks and chicken.
Author: Martha Stewart
Try crispy roasted shiitake mushrooms: top with goat cheese for an easy appetizer, serve alongside steak for a simple side dish, or grab a handful for...
Author: Martha Stewart
Pretty pink whipped cream is an irresistible filling and frosting in this delicate raspberry layer cake that comes together in just one hour. It's a light...
Author: Martha Stewart
Fiery horseradish sauce is a classic companion to roast beef. After the beef finishes cooking, let it stand at room temperature for at least ten minutes...
Author: Martha Stewart
Put flatbread on the grill while cooking other meats and veggies.
Author: Martha Stewart