These plantain chips make a great snack or appetizer for a Cuban-themed meal. If you are unable to find green (unripe) plantains, use very green bananas...
Author: Martha Stewart
This salad pairs bitter endive and arugula with apples and walnuts in a honey-mustard dressing. Don't forget the goat cheese.
Author: Martha Stewart
Stuff this homemade Italian bread with cured meats and cheeses, or simply dip it in olive oil.
Author: Martha Stewart
The bulgur in this protein-fiber side dish is toasted to bring out its deep, nutty flavor before being simmered in chicken stock.
Author: Martha Stewart
Creamy is front and center in the recipe title and it is certainly earned, but this silky vegan soup takes an alternative route from the usual dairy-based...
Author: Lauryn Tyrell
Whip up this savory spread, season with salt and pepper, and use on your favorite sandwich or morning bagel.
Author: Martha Stewart
Here, vegetables, aromatic herbs, and wine combine to make a savory broth that infuses salmon fillets with a wholesome flavor and leaves out added fats...
Author: Martha Stewart
This speedy sauce puts a new spin on our simple Sauteed Pork Chops.
Author: Martha Stewart
While it's unclear whether the origin of this Thai curry dish is Muslim, Indian, or Malaysian, one thing is for sure: it's absolutely delicious. Massaman...
Author: Martha Stewart
A truly memorable way to feed a crowd, this dessert alternates between moist coconut cake and rich coconut-lemon curd on the inside and is covered with...
Author: Martha Stewart
Mulligatawny means "pepper water" in Tamil. It is a traditional soup from southern India, brought to Europe by the British. This vivid version includes...
Author: Martha Stewart
Sprigs of rosemary add a beautiful aroma to these simple roasted potatoes.
Author: Martha Stewart
A good-quality jarred tapenade -- a salty olive paste -- makes these hors d'oeuvres a breeze to put together.
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
Warm up a cold winter night with a pot these flavorful beans and vegetables.
Author: Martha Stewart
Irish bacon with cabbage is the original, quintessential St. Patrick's Day dish. This version, which includes a mouthwatering parsley sauce, is from "Forgotten...
Author: Martha Stewart
This brunch favorite is sweet, savory, and a little spicy.
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
Swapping out some of the ground beef for chopped mushrooms is the secret behind the complex flavor of these meatballs. A quick blast in the broiler gives...
Author: Martha Stewart
If you end up with leftover champagne after a party, use it to make champagne vinegar -- the base for a tasty vinaigrette.
Author: Martha Stewart
Delicious as a simple snack, Asian pears also work well with savory and sweet dishes. Its snappy texture is good with greens, prosciutto, and dates in...
Author: Martha Stewart
For a gift that will impress any foodie, prepare a jar of this savory appetizer spread from TV chef Nora Singley.
Author: Martha Stewart
This bright breakfast is loaded with vegetables, so you get an early start on eating well.
Author: Martha Stewart
That muffin pan is not just for cupcakes. Make these mini deep-dish pizzas using homemade or store-bought dough and your favorite toppings.
Author: Martha Stewart
Sautéed spinach gets unexpected earthiness and crunch from toasted pine nuts.
Author: Martha Stewart
Orange juice, hoisin sauce, and cider vinegar give this pasta its sweet-and-sour flavor. The vegetables are quickly cooked so they stay crisp.
Author: Martha Stewart
Easy press-in crusts are filled with a citrusy custard filling in these mini desserts. Gilded with gorgeous piped swirls of meringue, they're guaranteed...
Author: Martha Stewart
Rice flavored with scallions and sesame seeds pairs nicely with roasted chicken or fish.
Author: Martha Stewart
You can find sweet and savory oyster sauce in Asian markets.
Author: Martha Stewart
Because parchment paper traps in steam during cooking, the fish stays moist without the addition of oil or butter.
Author: Martha Stewart
Quick homemade rye croutons give an unexpected hit of flavor and crunch to the familiar combination of spinach and mushrooms.
Author: Martha Stewart
This cinnamon-spiced French toast is a delicious make-ahead recipe to serve a crowd at your next brunch.
Author: Martha Stewart
A simple and healthy vegetarian salad of Israeli couscous makes a great weeknight meal. You won't miss the meat in this filling vegetarian dish. Black...
Author: Martha Stewart
A chili rub precedes the barbecue sauce as these drumsticks get a full flavor treatment.
Author: Martha Stewart
Spinach, bacon, and onion make a flavorful match in this cheesy dip. Serve with crostini or pita chips and pair with a seasonal cocktail or two. This festive...
Author: Martha Stewart
Bananas go tres tropical in this twist on a classic French upside-down tart, traditionally made with apples.
Author: Martha Stewart
Tangy jarred artichokes from the pantry are brightened up with fresh ingredients for this make-ahead pasta salad: green beans, parsley, lemon, and red...
Author: Martha Stewart
Try this cool and crunchy vegetable side dish on a warm day.
Author: Martha Stewart
This sweet, creamy dessert uses only the solid coconut cream found at the top of canned unsweetened coconut milk.
Author: Martha Stewart
Because the dough isn't rolled out, you don't need a rolling pin -- just a mixing bowl and a spoon. The finished crust is crisp, cookielike, and sophisticated....
Author: Martha Stewart
Add your choice of chocolate chunks, golden raisins, or toffee pieces to the basic oatmeal-cookie recipe.
Author: Martha Stewart
These two-cheese (Gruyere and Parmesan) bites-originally from France-are a great appetizer to include on your dinner table for any occasion.
Author: Martha Stewart
It's super tall, super moist, and altogether irresistible. Buttermilk and vegetable oil are the MVP ingredients in our delicious yellow cake.
Author: Martha Stewart
This recipe, which is a perfect main dish for brunch, makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or...
Author: Martha Stewart
This quick-cooking, whole-grain side is good with broiled salmon, roast chicken and Balsamic Steak with Garlic Zucchini.
Author: Martha Stewart
Be whisked off to the French countryside -- in spirit -- by this pretty, custardlike cake.
Author: Martha Stewart
This sundae melds together all the flavors you crave -- sweet, salty, nutty, chocolaty.
Author: Martha Stewart
This Dijon vinaigrette is a delightful addition to any salad, but it goes perfectly with our Salmon Nicoise Salad.
Author: Martha Stewart
Blondies prove that pantry staples like flour, brown sugar, butter, and eggs can be spun into pure gold-and without a mixer, at that. Amp up their flavor...
Author: Martha Stewart