Author: Martha Stewart
This sauce is an accompaniment to chef Zarela Martinez's Red Snapper Veracruz-style recipe.
Author: Martha Stewart
Because these crispy bean cakes are broiled rather than fried, the recipe doesn't call for much oil, so the cakes contain less fat; they are also easier...
Author: Martha Stewart
When we crave foods that are hearty and satisfying, pureed vegetable soups fit the bill on both counts. Pick your vegetable -- almost any will do -- and...
Author: Martha Stewart
This simple slaw is great for picnics or backyard barbecues. Fennel updates the classic recipe by adding a sweet licorice flavor.
Author: Martha Stewart
In this nourishing frittata, frozen broccoli is used for convenience and since it is preserved at peak freshness, you'll also get the maximum nutritional...
Author: Lauryn Tyrell
German chocolate cake is defined by its iconic coconut-pecan frosting; for this recipe, we've bucked tradition and tucked it inside of this Bundt cake...
Author: Greg Lofts
Cooking the halibut in parchment paper creates in a deeply flavorful dish, since the steam created stays within the parchment packet.
Author: Martha Stewart
This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary.
Author: Martha Stewart
This garlic-infused olive oil adds a kick to marinades and dressings and is perfect as a simple dip for warm bread.
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
Serve these sweet treats for dessert at your next game night. We used card-suit cookie cutters to shape the blondies into hearts, clubs, diamonds, and...
Author: Martha Stewart
Author: Martha Stewart
Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.
Author: Martha Stewart
Minute steaks with caramelized onions are delicious on a toasted baguette.
Author: Martha Stewart
Author: Martha Stewart
Serve this side dish with our Macaroni and Three Cheeses.
Author: Martha Stewart
This comforting dessert is prepped in just 10 minutes before it bakes in the oven.
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 Dijon vinaigrette is a delightful addition to any salad, but it goes perfectly with our Salmon Nicoise Salad.
Author: Martha Stewart
Put a light, fresh spin on Thanksgiving leftovers with a speedy riff on avgolemono, the classic Greek chicken soup. Egg yolks add creaminess to turkey...
Author: Riley Wofford
This sandwich upgrades the ordinary BLT to extraordinary by replacing tomatoes with shredded rotisserie chicken (from the supermarket) and slices of creamy...
Author: Martha Stewart
This light, fluffy angel-food cake is low in both fat and cholesterol. Grate the chocolate onto parchment paper to easily collect the fine gratings.
Author: Martha Stewart
All you need to make this simple autumn meal is a single pot, a hot stovetop, and someone to set the table.
Author: Martha Stewart
The main components of this dish, the sauce and the chicken, can be prepared in advance. When you're ready to eat, simply assemble and bake this classic...
Author: Martha Stewart
Keep a few staples in your pantry to make dinner on nights when you're not going to get to the grocery store.From the book "Mad Hungry," by Lucinda Scala...
Author: Martha Stewart
Like a lot of filling to pastry in your apple pie? Try this fall recipe that's filled with three pounds of apples. We like to use an assortment of different...
Author: Martha Stewart
Shallots, butter, thyme, and white wine give classic flavor to this easy, casual -- and traditional -- dish. Serve with a crusty baguette to soak up the...
Author: Martha Stewart
Each tender cookie has a gooey marshmallow lodged inside, plus it's all covered in chocolate. The cookies are perfect for sharing at holidays and events...
Author: Martha Stewart
Brush slices of rustic bread with olive oil and sprinkle with salt, toast in oven while clams are cooking.
Author: Martha Stewart
As a side dish for supper or a main course for lunch, this salad gets its fresh taste and pretty color from curry powder and mint.
Author: Martha Stewart
Convert those at your Thanksgiving table who are staunch canned cranberry jelly fans with this fresh version that you can make up to a week before.
Author: Martha Stewart
A giant hotel-silver punch bowl holds Martha's signature eggnog, rich with cream and laced with rum, bourbon, and Cognac.
Author: Martha Stewart
For really vibrant flavor, marinate your garlic and chili flakes in olive oil in advance of cooking. To complement the meal, serve this classic Italian...
Author: Martha Stewart
With a few simple seasonings, these potatoes are a delicious option when served with dinner or breakfast.
Author: Martha Stewart
A tender pie crust plus a savory filling add up to a delicious and classic ham-and-cheese quiche for brunch. The key to this gluten-free recipe is the...
Author: Martha Stewart
This confection can be used as a garnish for our Fresh Ginger Cake, or served alone at the end of a meal.
Author: Martha Stewart
Make this recipe with chicken wings for a crowd-pleasing game-day appetizer; make it with drumsticks for a simple weeknight dinner.
Author: Martha Stewart
Sauteed in olive oil, scallions add fragrance and flavor to long-grain rice.
Author: Martha Stewart
Shredded chicken, corn tortillas, plus a smoky chipotle sauce -- a delicious dinner in three steps.
Author: Martha Stewart
This recipe is from the " Martha Stewart's Dinner at Home" cookbook.
Author: Martha Stewart
Wasabi, also known as Japanese horseradish, is a traditional condiment for sushi and sashimi, and the optimal topper to our Sushi Cake. This pungent mayonnaise...
Author: Martha Stewart
A slice of this tart will taste just like the ideal version of your coffee shop's mocha frappé...only better. To make this elegant, crave-worthy dessert,...
Author: Greg Lofts
Cobbled together from staples, this dish pays homage to tasty and thrifty Sicilian cuisine. Caramelized onions and anchovies marry sweet and salty, and...
Author: Martha Stewart
Pave, the French word for "paving stones," is a term chef Thomas Keller uses to describe any such rectangular or square food preparation. Try his recipe...
Author: Martha Stewart
The filling for these berry cobblers is made with basic ingredients like fresh strawberries, cornstarch for thickness, sugar for sweetness, and a touch...
Author: Martha Stewart
This mousse whips up in 25 minutes and is a light and airy treat for any occasion.
Author: Martha Stewart