The mild cream cheese perfectly balances the salty, intense flavors of the capers and salmon.
Author: Martha Stewart
A vibrant sauce is the finishing touch on any Thanksgiving plate. This showstopping compote requires less than 15 minutes of hands-on time. Serve it with...
Author: Martha Stewart
Dress up pizza dough with a topping of Pecorino Romano cheese and caramelized onions to create this crowd-pleasing onion focaccia.
Author: Martha Stewart
Have the butcher trim as much fat from the lamb as possible. This will help to keep the rub crisp.
Author: Martha Stewart
This homemade version of the noodle favorite will make you forget about the boxed orange variety. A sauce made with three kinds of cheeses and a crunchy...
Author: Martha Stewart
This chicken with white wine and herb sauce is a delicious dish sure to please the whole family, and goes wonderfully with Roasted Barley Pilaf and Sauteed...
Author: Martha Stewart
Dark, sweet-tart balsamic vinegar adds tangy depth to roasted vegetables.
Author: Martha Stewart
A handful of fresh mint brightens peas and pearl onions, making this dish an ideal side for a rich meal.
Author: Martha Stewart
A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried. Our version features cheese and cooked...
Author: Martha Stewart
Serve as a sweet finish to a meal; dip into melted semisweet chocolate, let set, then pack as a gift; or finely chop and stir into muffin batter or scone...
Author: Martha Stewart
Gouda and sour cream lend richness to this comforting casserole, while umami-rich Worcestershire sauce adds depth of flavor.
Author: Martha Stewart
To serve these bacon-wrapped potatoes as an appetizer, simply leave in the toothpicks they were secured and baked with. Remove them to serve as a side...
Author: Martha Stewart
Here, the polenta is already made -- just bake this flavorful blend of sausage, artichokes and onions with it, and serve like a lasagna.
Author: Martha Stewart
The recipe for this fruit-swirled quick bread comes from Debbie Cascio-van Hees, a reader from the Netherlands. It calls for fresh strawberries, but you...
Author: Martha Stewart
Cooking steak longer on one side gives you a nice, flavorful sear without overcooking. You'll also get great results in a wok.
Author: Martha Stewart
Your guests don't need to know you whipped up this elegant autumnal soup in a blender and stashed it in the freezer.
Author: Martha Stewart
Rich with molasses, hermit bars are spicy, old-fashioned treats that keep for days. Martha made this recipe on episode 706 of Martha Bakes.
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
These croquettes are formed from turkey and mashed potatoes and served with cranberry sauce on the side. It's the perfect Thanksgiving appetizer.
Author: Martha Stewart
Cookie people take sides. You're either a soft-and-chewy fan or a lover of thin and crisp. But everyone goes for these chocolate chip treats. They're soft...
Author: Martha Stewart
Don't fear the risotto; this creamy restaurant favorite is easy enough, if you follow our simple steps.
Author: Martha Stewart
Quart-size jars work best for packing a lot of peppers. Use the pint-size jar to put up a small batch to serve over cheese.
Author: Martha Stewart
Savory bacon pairs well with the sweet, grassy taste of sauteed asparagus.
Author: Martha Stewart
Packed with omega-3 fatty acids, walnuts add richness to this light breading; the coating keeps the chicken moist.
Author: Martha Stewart
No matter how you slice it, this turkey can be used in a variety of ways. Serve it for Thanksgiving, sliced over salad, or thinly sliced and pressed between...
Author: Martha Stewart
This cheesecake is a fresh take on a familiar combination. It's not too sweet and has a voluptuous consistency. The glossy chocolate glaze goes on like...
Author: Martha Stewart
Spinach souffle is lightened with a bechamel sauce made with skim milk, bound with egg yolks, and given volume with beaten egg whites; it is airy when...
Author: Martha Stewart
These can be a quick breakfast treat or a mid-afternoon snack.
Author: Martha Stewart
Choose best-quality tuna that's packed in olive oil for this dish. Even after draining it, you'll get moister, richer results than if you used water-packed...
Author: Martha Stewart
Don't be afraid to brown the rice in this recipe! The crispy, caramelized parts are the best.
Author: Martha Stewart
A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part...
Author: Martha Stewart
Chile rellenos are often fried; these peppers are filled with spiced rice and baked.
Author: Martha Stewart
This recipe for roasted pepper salad is courtesy of David Tanis and can be found in his "A Platter of Figs and Other Recipes" cookbook.
Author: Martha Stewart
This peach-packed pie is a summer treat that will please any crowd. The crunchy crumble adds to the pie's mouthwatering texture.
Author: Martha Stewart
These deep-fried Israeli delicacies symbolize the miracle of the burning oil lamps in the ancient Holy Temple in Jerusalem celebrated during Hanukkah....
Author: Martha Stewart
Forget deli-style pasta salad, and try this version with shrimp, cucumber, dill, and a bright lemon dressing. You can even make it up to a day ahead.
Author: Martha Stewart
Use this recipe to make our Meringue Cupcakes with Stewed Rhubarb and Raspberries.
Author: Martha Stewart
Salad greens should be crisp, with firm outer leaves. They should also smell sweet, not bitter, for the freshest dish.
Author: Martha Stewart
In this summery salad, sweet watermelon is the perfect foil for tangy feta cheese.
Author: Martha Stewart
For a fun and festive holiday gathering, make this crowd-pleasing spiked punch.
Author: Martha Stewart
This baked potato cakes are every bit as flavorful as their all-fried counterparts.
Author: Martha Stewart
Homemade fish sticks are far superior to frozen ones -- the whole family will enjoy them.
Author: Martha Stewart
Pierogi were traditionally served as a meatless dish during Lent, but evolved into a popular side dish. Pierogi bob to the surface of the cooking water...
Author: Martha Stewart
This recipe from Priscilla Lukens of Devon, Pennsylvania is not your average chicken salad-it combines sweet mango chutney with creamy sour cream and mayonnaise,...
Author: Martha Stewart
Use this crisp topping when making Emeril's Apple and Cranberry Crisp.
Author: Martha Stewart
Slow roasting concentrates the flavor of the tomatoes and intensifies the sweetness.
Author: Martha Stewart