Adapted from "Commander's Kitchen," by Ti Martin and Jamie Shannon,Copyright 2000by Commander's Palace, Inc. Used by Permission of Broadway Books, a Division...
Author: Martha Stewart
When brisket is braised, it becomes extraordinarily juicy and tender. For a springtime spin on the classic recipe, we used a dry white wine instead of...
Author: Martha Stewart
Filet mignon is best cooked rare to medium rare and the pepper enhances the meat's flavor.
Author: Martha Stewart
This tender pork would also be wonderful over pasta or polenta.
Author: Martha Stewart
Ready in half an hour: tender chicken cutlets, served with green beans, herbed mushrooms, and a buttery sauce.
Author: Martha Stewart
What could make traditional red velvet cake even better? Chocolate, of course!
Author: Martha Stewart
In less than 15 minutes, you can prep this roast chicken wing recipe from Emeril Lagasse with help from the kids. Serve it with your family's favorite...
Author: Martha Stewart
Chopped pistachios and sliced scallions flavor this versatile side dish.
Author: Martha Stewart
These crunchy sweet treats are delicious after school or dinner.
Author: Martha Stewart
Author: Martha Stewart
Whole roasted garlic bulbs are a delicious garnish for this recipe, and you can roast them at the same time that you roast the chicken.
Author: Martha Stewart
Serve this spinach salad with steak, burgers, or goat cheese and crusty bread.
Author: Martha Stewart
To make this dish, a horseradish-and-breadcrumb crust is patted on top of each fillet; the fillets are then broiled until golden brown.
Author: Martha Stewart
You can make this no-knead herbed garlic bread a day in advance, but the pillowy loaves are even better warm from the oven. For an illustrated how-to on...
Author: Martha Stewart
Celery finds its way into all kinds of dishes, but we rarely appreciate the stalks on their own. Get to know this vegetable anew by braising it with thyme...
Author: Martha Stewart
Busy times call for easy desserts that have a sweet simplicity, like these flaky apple-cinnamon pastries. For our streamlined strudel, we folded convenient...
Author: Martha Stewart
This recipe is part of the Mad Hungry: TV Dinners menu. See the article for freezing instructions.
Author: Martha Stewart
Serve this antipasto dish as part of an appetizer table at your next gathering.
Author: Martha Stewart
Bring the beach to your home with this simple one-pot, stove-top take on the traditional clambake. Clams, shrimp, corn, and baby red potatoes make for...
Author: Martha Stewart
Ripe mangoes and tomatoes make this simple salsa shine.
Author: Martha Stewart
Chocolate and coffee are perfect partners in these decadent, dense brownies, made with layers of chocolate mocha cake that are topped with rich chocolate...
Author: Martha Stewart
This quick-cooking casserole has a rich beef-and-rice filling, a colorful layer of zucchini, and a crisp breadcrumb topping. (Save even more time by using...
Author: Martha Stewart
This simple yet rich Alfredo sauce lets the flavors of the toppings shine on our Roman Thin-Crust Pizzas. You can also try it tossed with cooked pasta,...
Author: Martha Stewart
Seafood is a must for the Feast of the Seven Fishes, an Italian Christmas Eve tradition. This salad with squid, shrimp, mussels, and crab is a delicious...
Author: Martha Stewart
This is a delicious side dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly...
Author: Martha Stewart
The beauty of this tasty salad is in its simplicity.
Author: Martha Stewart
When garlic is pickled, its flavor mellows, becoming slightly sweet and tangy -- yet it remains very garlicky. The pickling process is quick -- after sitting...
Author: Martha Stewart
You can purée mangoes, as shown in the first step below, and freeze the purée to make drinks, pies, and ice cream all year long.
Author: Martha Stewart
Use these candied grapefruit and orange slices to garnish our Brown Sugar Angel Food Cake.
Author: Martha Stewart
Buttery biscuits and freshly whipped cream are a delicious way to showcase summer strawberries. Martha made this recipe on "Martha Bakes" episode 709.
Author: Martha Stewart
Pork shoulder is an inexpensive cut of meat, and since it cooks slowly at a low temperature, it is also relatively hands-off.From the book "Mad Hungry,"...
Author: Martha Stewart
Brown rice is less processed and more nutritious than its white counterpart. The trick to steaming it is to use less water than called for on the package....
Author: Martha Stewart
A basic beer braise gives this quick-cooking bratwurst from Niman Ranch farmer Paul Willis its down-home flavor.
Author: Martha Stewart
A touch of dried rosemary gives sweet glazed carrots some herbal depth.
Author: Martha Stewart
Put one slice of garlic in the oil when you first turn on the heat. When it sizzles, your oil is ready for the rest of the garlic.
Author: Martha Stewart
Whole-wheat pita bread forms the crust for these pizza wedges topped with fresh basil, yellow pepper, mozzarella, and homemade tomato sauce.
Author: Martha Stewart
Chevy Chase helps Martha make a healthy school lunch for kids using seasonal fruit: apple butter.
Author: Martha Stewart
Feeling a bit stuffed after the big holiday meal? Pass around a tangy and refreshing salad like this one; it will reset appetites and get everyone excited...
Author: Martha Stewart
Use this recipe to garnish our Almond-Orange Financier. Candied peel can be made up to three weeks ahead; store it with the syrup in an airtight container...
Author: Martha Stewart
Fried chicken is deeply satisfying when eaten hot, but the beauty of this recipe is that it is equally delicious, and keeps most of its crunch, when served...
Author: Martha Stewart
No tricks, only treats here! This classic kid-friendly snack is made with just four ingredients-popcorn, melted buttered, marshmallows, and light brown...
Author: Martha Stewart
Crystallized ginger elevates the flavor of this not-too-sweet cranberry tea bread. Spread a warm slice with cream cheese for the perfect breakfast.
Author: Martha Stewart
This is fast food you can feel good about eating. Children and grown-ups alike will love not only the crispy chicken, but also dipping it (and some veggie...
Author: Martha Stewart
The oven makes quick work of browning these beef meatballs.
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
Skip the canned variety and whip up this naturally delicious chunky cranberry sauce instead. Pears and dried cherries give it an extra touch of natural...
Author: Martha Stewart
Different kinds of beans cook at different rates, so it's best to prepare them in separate pans (working in batches if necessary). The salad can be made...
Author: Martha Stewart
This cookie was popularized by World War I care packages sent to soldiers of the Australia New Zealand Army Corps (ANZAC), since they could be made without...
Author: Martha Stewart
Spoon into these lemon pudding cakes and find a surprise in your dessert: There's a delicate and tart sauce at the bottom.
Author: Martha Stewart
Serve these pork chops with our Sauteed Green Apples and Leeks.
Author: Martha Stewart