This sauce is delicious tossed with pasta and a handful of Parmesan. You can also spoon it onto toasted baguette slices and serve as a crostini.
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
Anne Feldman's grand prize-winning recipe in our Cookie of the Week contest was a gift from her grandmother Ivyle Phinney Morrow.
Author: Martha Stewart
Calling all coconut lovers: These cupcakes get intense flavor from shredded coconut and coconut milk in the batter, billowy seven-minute frosting, and...
Author: Martha Stewart
Cumin, coriander, and cayenne pepper complement sweet roasted acorn squash in this easy side dish. Try it with Roasted Pork with Onions and Citrus or Parmesan...
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
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
Bright sunlight helps slow-brew Ceylon orange pekoe tea and cold water into a deeply flavored beverage strong enough to withstand abundant ice, yet without...
Author: Martha Stewart
These Italian cookies are rolled in pine nuts (or pignoli); the delicate flavor of the nuts deepens as the cookies bake.
Author: Martha Stewart
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
Author: Martha Stewart
Flavorful bacon end strips are the secret weapon in this rich weeknight pasta.
Author: Martha Stewart
Fresh corn kernels adds a burst of sweetness and texture to creamy polenta.
Author: Martha Stewart
Green figs poached in Sauternes and flavored with star anise and peppercorns are an ideal end to any dinner party.
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
This recipe makes two pans of pasta. Serve one tonight, and keep the other in the freezer for up to three months.
Author: Martha Stewart
Ripe peaches and honeydew are the stars of this cool summer punch. It can be made a day in advance and stored in the refrigerator; just leave out the seltzer...
Author: Martha Stewart
The cream sauce and kid-friendly vegetables make this a pasta dish for the whole family.
Author: Martha Stewart
Albondigas, the Spanish word for meatballs, is also the name of this traditional dish in which they are simmered in a spicy tomato sauce.
Author: Martha Stewart
Author: Martha Stewart
The chutney can be made up to three days ahead and stored in an airtight container in the refrigerator.
Author: Martha Stewart
Put a delightful twist on classic sponge cake by tinting it a sweet pink hue. Serve this dessert with macerated berries and sweetened sour cream. Martha...
Author: Martha Stewart
To change up the flavors in this dish, try using parsnips in place of the carrots and an equal amount of spinach instead of the Swiss chard.
Author: Martha Stewart
This cornbread is baked-and served-in a cast-iron skillet, giving it a crunchy crust.
Author: Martha Stewart
Cocoa and brown sugar lend this meringue a denser, moister, creamier texture than usual.
Author: Martha Stewart
These crunchy, spiced cookies are just right for the holidays.
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
The recipe for this cooling yogurt dish, also known as kheere ka raita, is courtesy of Madhur Jaffrey and can be served with all Indian meals, including...
Author: Martha Stewart
Sauteed leek, celery, and carrot form a flavorful base; potatoes add heft; and Parmesan rind makes the broth luxurious and savory. But the real stars of...
Author: Martha Stewart
Use this lush white sauce to make our Lasagna Bolognese.
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
The addition of frozen corn gives this sweet and savory bread some texture.
Author: Martha Stewart
Using Savoy cabbage and swapping out most of the traditional mayonnaise for sour cream take this crunchy coleslaw to the next level.
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
Poking holes in the dough allows steam to escape, helping to give this walnut shortbread its crisp texture.
Author: Martha Stewart
Dried fruits like apricots, prunes, and golden raisins are plumped with brandy and flavored with a vanilla bean.
Author: Martha Stewart
This traditional fall vegetable pairs perfectly with our Rye-Crusted Pork Medallions.
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
This relish is also delicious atop grilled chicken or fish.
Author: Martha Stewart
This healthy quick bread makes a hearty breakfast or snack with a scoop of yogurt or cottage cheese.
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
Two kinds of persimmons are recruited for steamed pudding; soft, ripe hachiyas are used in the batter, and oven-dried slices of fuyu -- resembling orange...
Author: Martha Stewart
A crisp corn salsa lends Mexican flair to everything from tacos to turkey burgers.
Author: Martha Stewart
Make this family-friendly chili for dinner and pack up leftovers for lunch the next day. The flavors only get better overnight.
Author: Martha Stewart
Baby potatoes get a coating of mashed peas and mint that brings out their inner earthiness.
Author: Martha Stewart
This easy Crock-Pot chili recipe is courtesy of comedian Jimmy Fallon.
Author: Martha Stewart
Try serving this refreshing salad alongside our Lasagna with Sausage and Kale for a meal that everyone will love.
Author: Martha Stewart
Give sauteed green beans a buttery crunch with pine nuts.
Author: Martha Stewart