Our light, summery take on classic eggplant parmesan skips the breading and relies on the grill to do all the cooking. Flame-kissed tomatoes and shallots...
Author: Martha Stewart
Marinara sauce replaces ketchup in this Italian twist on the American comfort food classic.
Author: Martha Stewart
These cookies are wrapped in the spirit of the season. Fresh out of the oven, they have a wonderfully chewy center. Over time, the centers become more...
Author: Martha Stewart
Thanks to an abundance of limes in Jamaica, limeade is a common drink. Unsweetened bottled lime juice can be swapped instead of fresh for an even quicker...
Author: Martha Stewart
These can be assembled a day ahead and refrigerated. Remove them from the refrigerator 30 minutes before baking.
Author: Martha Stewart
Artichoke hearts with ricotta and Parmesan cheese on hearty slices of rustic bread adds up to a tangy appetizer or finger food that's easy to make.
Author: Martha Stewart
Chicken Cacciatore, though not always thought of as a stew, has the characteristics of one; chicken is paired with vegetables in a rich, thick broth. The...
Author: Martha Stewart
It is much healthier, and just as flavorful, to wilt the spinach in a salad with a warm beet dressing instead of hot bacon dressing.
Author: Martha Stewart
Serve this home-style version of kung pao chicken and peanuts with a side of steamed white rice. If you're feeding a large crowd, stir-fry an additional...
Author: Lucinda Scala Quinn
Coating rib-eye steaks with a mixture of Spanish smoked paprika, garlic powder, oregano, and coriander before grilling yields super-flavorful meat every...
Author: Martha Stewart
This recipe comes from Martha's "Pies & Tarts."
Author: Martha Stewart
Mackerel is underappreciated but overwhelmingly delicious when it's fresh. Buy whole mackerel,then stuff it with sprigs ofthyme and slices of lemon,and...
Author: Martha Stewart
This recipe for deliciously chewy cookies comes from Martha Lively of Wilton, Maine.
Author: Martha Stewart
The large, thick-fleshed poblano chile has a nice amount of heat, but not too much, and an earthy flavor; it also is the right size for stuffing, as in...
Author: Martha Stewart
This chutney is a departure from the usual cranberry sauce, thanks to a touch of spice.
Author: Martha Stewart
This Tangy Potato and Leek Salad side dish is a revelation. Dijon mustard gives body to cooked leeks, making for a velvety dressing with a rich mouthfeel-no...
Author: Martha Stewart
Our classic mango chutney has all the wonderful tropical ingredients you'd expect -- fruit, hot pepper, ginger, lime, and spices.
Author: Martha Stewart
Is there anything sweeter than a Valentine's Day treat designed for sharing? This elegant, easier-than-it-looks take on tartufo, the Italian frozen dessert,...
Author: Martha Stewart
Coated in a glistening sweet-and-spicy sauce, navy beans cook to a creamy consistency while still holding their shape. A bit of bacon lends a rich smokiness...
Author: Martha Stewart
This variation on a classic is topped with apple and bacon slices for the ultimate sweet and savory combination.
Author: Martha Stewart
This comforting classic is so easy to make, you'll never eat the store-bought version again.
Author: Martha Stewart
Stash this light but luscious soup in the freezer for a healthy homemade meal with zero effort. No can opener required.
Author: Martha Stewart
Layering pecans between sheets of store-bought phyllo adds a nice crunch to this tart's flaky foundation.
Author: Martha Stewart
Delicious cheese is easier to make at home than you might think. Try this appetizer recipe from Lisa Schwartz's "Over the Rainbeau" book-it's surprisingly...
Author: Martha Stewart
Poaching in olive oil gives fish a buttery texture. We flavor the oil with fennel, cherry tomatoes, and olives and use some of the poaching oil to finish...
Author: Martha Stewart
Author: Martha Stewart
These cookies have a dark color and a pronounced molasses flavor. If you are making the Gingerbread Town-Square Cake, you can use this template to trace...
Author: Martha Stewart
Sweet, chewy and crunchy, all at the same time -- these bite-size treats go perfectly with a cup of coffee after a meal.
Author: Martha Stewart
This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.
Author: Martha Stewart
So easy, you might decide pancakes are just convenient enough to eat for dinner. For a change of taste, you can add fruit, like berries or bananas, and...
Author: Martha Stewart
You can find sweet and savory oyster sauce in Asian markets.
Author: Martha Stewart
Chocolate appears 3 times in this black-bottom pie: The crust is made of chocolate wafers, the filling is rum-flavored ganache topped with macadamia nuts,...
Author: Martha Stewart
Best served warm, these fragrant, golden Apple Fritters are by turns tender, crisp, and fruity. A simpler (no-yeast) alternative to sufganiyot-the traditional...
Author: Martha Stewart
To make satays, you'll need bamboo skewers; soak them in water for two to three hours so they don't burn on the grill.
Author: Martha Stewart
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut...
Author: Martha Stewart
For a fluffy cake, it's important to use milk that's at room temperature -- it keeps the butter from curdling.
Author: Martha Stewart
Free-form creations like this simple Swiss chard galette have an appealing rustic look and taste that match the tone of the season.
Author: Martha Stewart
A favorite of photographer Vicki Pearson's, this dish can made with leftover brown rice. Use leftovers for tasty sandwiches.
Author: Martha Stewart
The ginger syrup made in step one may be stored in an airtight container, refrigerated, for up to a week.
Author: Martha Stewart
Take advantage of sweet summer corn with this classic American side dish.
Author: Martha Stewart
Strawberries are a satiating and exciting alternative to tomatoes in this bright and fruity salsa; they pack an extra gram of fiber per cup. Serve it with...
Author: Shira Bocar
Try serving this refreshing salad alongside our Lasagna with Sausage and Kale for a meal that everyone will love.
Author: Martha Stewart
Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day...
Author: Martha Stewart
Taking a sip of this refreshing drink feels like a dip in the pool on a steamy day. It's inspired by the fruity Mexican drink agua fresca and is made with...
Author: Riley Wofford
You can have the slaw on the side or you might want to put it on top of your sandwich.
Author: Martha Stewart
A crumble is the British name for a blend of berries or other fruit with a textured sugary topping, often with oats; the result is all but synonymous with...
Author: Martha Stewart
Most granola is packed with lots of fat and little nutrition. This version has goodness in every bite and is low in fat. Serve with a dollop of plain yogurt...
Author: Martha Stewart
Stuffing is commonly known as dressing in the South, where it is frequently made with buttermilk cornbread, another regional specialty.
Author: Martha Stewart
This delicious recipe for pan-seared sea scallops with corn coulis comes from Sara Foster.
Author: Martha Stewart