Homemade marinara sauce surrounds a colorful array of vegetables in this sensational soup from Everyday Food associate food editor Lesley Stockton.
Author: Martha Stewart
These traditional spice cookies are just right for the holidays.
Author: Martha Stewart
This classic cocktail that dates back to 1800s London is perfect for sipping on a warm day.
Author: Martha Stewart
This artichoke salad channels the classic panzanella with beautiful and delicious results. While the artichokes steam, prepare a vinaigrette with chopped...
Author: Lauryn Tyrell
This richly layered bee sting cake gets its name (bienenstich, in German) from a honey glaze that's applied to the dough before baking.
Author: Martha Stewart
Using store-bought frozen hash browns cuts the prep time and the high vegetable content cuts the fat, making this convenient and healthy meatloaf recipe...
Author: Martha Stewart
This marmalade can be made with navel or blood oranges, or tangerines.
Author: Martha Stewart
This vegetarian, broccoli tofu stir-fry is delicious over brown rice or noodles.
Author: Martha Stewart
Sweet corn and sharp Gorgonzola cheese bring a pleasing contrast of flavors to this grilled-chicken salad.
Author: Martha Stewart
Chocolate cravings can strike any time. Since this syrup will keep in the refrigerator for three months, you'll always be ready. Drizzle it over ice cream...
Author: Martha Stewart
Tilapia is a delicious freshwater fish that cooks very quickly, making it ideal for weeknight meals.
Author: Martha Stewart
This buttery cookie gets better with age: It can be stored up to a month, and over that time its flavor deepens. Dip the tips of the cookies in melted...
Author: Martha Stewart
Karen Averitt, Ted Turner's personal chef, shared this hearty yet lean bison meatloaf recipe.
Author: Martha Stewart
Nothing says celebration like a standing Rib Roast with Yorkshire Pudding at the center of the dinner table. Try this one from "All About Roasting," by...
Author: Martha Stewart
This hearty dish served family style, offers a grown-up twist on macaroni and cheese. We like the flavor and melting qualities of fontina or Taleggio cheese,...
Author: Martha Stewart
Brown butter imparts a rich nuttiness to the apple filling for this next-level pie.
Author: Martha Stewart
These dainty tea sandwiches are spread with chive butter and layered with prosciutto and cucumber slices. They make a nice match with our Spiked Berry...
Author: Martha Stewart
Lemon juice and zest give this simple buttercream frosting a refreshing zing.
Author: Martha Stewart
This beautiful swirled torte is almost too pretty to eat. Almost.
Author: Martha Stewart
Chicken breasts are givencontrasting flavor and texturewith the addition of a tangy mustard sauce and a crisp breadcrumbcoating.
Author: Martha Stewart
Sweet spring asparagus is wrapped in pancetta, rolled in sesame seeds, lightly fried, and then skewered.
Author: Martha Stewart
In this variation on classic American-style potato salad, warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs,...
Author: Martha Stewart
When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try all these delicious variations: Classic,...
Author: Martha Stewart
This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and...
Author: Martha Stewart
Sauteed red cabbage is at once colorful and comforting as the weather cools.
Author: Martha Stewart
These salads make a refreshing starter. To remove the pitof an avocado without damaging the flesh, halve the avocadolengthwise, then gently tap the sharp...
Author: Martha Stewart
With a mild flavor resembling that of cabbage, kale is the central ingredient in this traditional Portuguese recipe. The thick, hearty soup calls for chorizo,...
Author: Martha Stewart
This pasta dish leans heavily on the delicious flavor of asparagus and Parmesan cheese, while the eggs provide heft to the meal.
Author: Martha Stewart
Mashed-potato pancakes, crisp on the outside and tender within, are a great way to use up leftover mashed potatoes.
Author: Martha Stewart
In this marvelous make-ahead dessert for two, airy chocolate mousse is layered with crushed store-bought spice cookies and topped with generous dollops...
Author: Martha Stewart
This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.
Author: Martha Stewart
There's plenty of juice in this dish to spoon over our Buttermilk Mashed Potatoes.
Author: Martha Stewart
Full of nutrients, these healthy morning muffins make for a delicious breakfast.
Author: Martha Stewart
Herbs give the sauce a savory flavor, a nice complement to the tartness of the berries.
Author: Martha Stewart
Turn leftover chicken into a delicious sandwich topped with sauerkraut and mayonnaise.
Author: Martha Stewart
Author: Martha Stewart
These mussels and clams are steamed in a fragrant broth of shallots, herbs, and white wine. You'll want lots of grilled toasts to sop up the juices.
Author: Martha Stewart
Hello, sunshine: This mix of citrus fruits is a sweet change from tangy lemon bars.
Author: Martha Stewart
Use this lobster stock as a base for dishes such as seafood chowder, bisque, stew, and risotto.
Author: Martha Stewart
Sweet and soft as air, meringue is what gives this show-stopper of a pie its fluffy, bouffant appearance. Looks aside, the meringue serves an important...
Author: Greg Lofts
Haricots verts are blanched and tossed in lemon juice for a simple accompaniment.
Author: Martha Stewart
This is a perfect topping for our Pulled Pork Sandwiches.
Author: Martha Stewart
This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.
Author: Martha Stewart
Coffee and pie, long a harmonious pair, are served together as one in this recipe from "Martha Stewart's New Pies & Tarts." Chocolate-covered espresso...
Author: Martha Stewart
It's as easy as pie to make bars from smooth, tangylemon filling and fluffy meringue atop a buttery zest-flecked crust.
Author: Martha Stewart
James Beard wrote of these beloved bites, "nothing disappears as quickly." Here, mashed yolks are mixed with herbs, grainy mustard, and vinegar, then piped...
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
This parsley sauce is a riff on basil-and-Parmesan pesto.
Author: Martha Stewart
Roasted garlic is also good spread on bread and stirred into sauces or vinaigrettes. Make an extra head or two; it will keep, tightly wrapped, in the refrigerator...
Author: Martha Stewart