This secret weapon for authentic Middle Eastern fare usually takes weeks to make, but if you use finely sliced thin-skinned Meyer lemons, you can re-create...
Author: Martha Stewart
We love egg-based challah (or brioche) for its golden color and rich texture, but you can use Italian or white sandwich bread instead.
Author: Martha Stewart
This easy riff on a Thai staple gets big flavor from four basic ingredients: curry paste, coconut milk, yellow bell pepper, and bok choy. It's even heartier...
Author: Martha Stewart
Author: Martha Stewart
Cooking softens and sweetens these vegetables for a perfect side dish.
Author: Martha Stewart
Using a ricer yields mashed potatoes with an especially light, fluffy texture. Garlic and chives give them a resonant flavor.
Author: Martha Stewart
Equal parts buttermilk, sour cream, and mayonnaise give this blue cheese dressing its richness. Serve with Jalapeno Poppers.
Author: Martha Stewart
Try serving this Classic Chicken Salad on a bed of mixed greens or on whole-grain bread.
Author: Martha Stewart
These pancakes are great with syrup, sliced bananas, a smear of almond butter, or a dollop of part-skim ricotta.
Author: Martha Stewart
With all the richness of a traditional potato gratin, this vegetable rendition is just as satisfying, but it's healthier.
Author: Martha Stewart
Lining the pan isn't busywork; it makes it easy to remove the brownies.
Author: Martha Stewart
Somewhat sweet and a bit savory, kugels can be served as side dish or a breakfast treat.
Author: Martha Stewart
Stuffing that is to be cooked inside turkey should be warm or at room temperature; it should not be refrigerated. Be sure you are ready to stuff the turkey...
Author: Martha Stewart
You can serve this quick sauté of shrimp, arugula, cherry tomatoes, and garlic over rice, or toss it with your favorite pasta.
Author: Martha Stewart
For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky...
Author: Martha Stewart
Brushing the cake layers with a simple syrup before frosting keeps the cake from crumbling and drying out.
Author: Martha Stewart
Warm up with a bowl of soup that's brimming with healthy grains and bright vegetables.
Author: Martha Stewart
The most popular flavor at the celebrated New York City bakery is vanilla for a reason! With a moist, tender crumb and rich buttercream frosting, these...
Author: Martha Stewart
With a savory blend of meats, flavorful cheese, and garlic, these meatballs are sure to be an instant favorite. The meatballs can be cooked without the...
Author: Martha Stewart
In a French-inspired dish, fish fillets arewrapped around a spinach filling, which helpskeep them moist during baking.
Author: Martha Stewart
This method of cooking salmon makes for such tasty fish that you might want to serve it on its own. Just follow the first two steps, and serve the fillet...
Author: Martha Stewart
Potato gnocchi can take on just about any sauce, such as a light tomato-basil sauce, or simply butter and sage.
Author: Martha Stewart
Buttermilk gives the chocolate cookies a subtle tanginess that offsets the rich buttercream filling beautifully. Martha made this recipe on episode 708...
Author: Martha Stewart
Developing this recipe -- a riff on the French bistro classic -- taught us a thing or two about how the slow, steady, moist heat of the slow cooker really...
Author: Martha Stewart
Fresh, ripe raspberries nestled in a custard pie may be the ultimate summer dessert.
Author: Martha Stewart
A stash of this flavorful Spanish sauce means you're always one step ahead. The only thing easier than making it is finding ways to use it. Try it in Shrimp...
Author: Martha Stewart
Author: Martha Stewart
Salmon is remarkably healthful. It is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and...
Author: Martha Stewart
The quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the...
Author: Martha Stewart
This skin-on, bone-in cut of salmon emerges from the oven juicy and flavorful; ours is brushed with an Asian-style mixture of soy, honey, and ginger.
Author: Martha Stewart
This feast of earthy flavors will make guests feel welcome. Serve it with grainy mustard, crusty bread, and bottles of dark beer.
Author: Martha Stewart
Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the pie ahead of time, then bake it just before...
Author: Martha Stewart
Author: Martha Stewart
This white bread recipe is the starting point for our Multigrain, Rye, and Cinnamon-Raisin breads. See our Classic White Bread how-to for step-by-step...
Author: Martha Stewart
This healthy spinach salad recipe comes from Alison Vanek of White Plains, New York.
Author: Martha Stewart
These classic French cookies have a crisp exterior and a slightly chewy center. Make all three versions for a festive dessert buffet.
Author: Martha Stewart
All it takes is a sprinkling of salt and pepper to enhance the earthy flavors of the carrots in this simple side dish.
Author: Martha Stewart
Tie up dinner plans with a fryer, spice, and olive oil. This paprika roast chicken as easy as one, two, three.
Author: Martha Stewart
Butter is the key to these fast, five-ingredient cookies from Leslie Ball of North Bethesda, Maryland.
Author: Martha Stewart
Buttermilk keeps these blueberry muffins nice and moist, while a sprinkling of sanding sugar during baking makes them sparkle.
Author: Martha Stewart
Cotija, also known as queso anejado, is a crumbly, aged white cheese; look for it in specialty food stores or Latin markets. Feta cheese can be used in...
Author: Martha Stewart
This year, try a flavorful glaze made with orange juice, brown sugar, and vinegar on your Thanksgiving bird.
Author: Martha Stewart
Easy and elegant, this dish is a real catch. The use of the word "scampi" to mean a garlicky, buttery preparation for shrimp is more Italian-American than...
Author: Martha Stewart
Spicy gingersnaps stand in for the more traditional graham crackers in the crust of this Pumpkin-Cheesecake Pie, and make an excellent foil for the rich...
Author: Martha Stewart
This easy chili recipe makes eight one-cup servings; if you reserve half, you'll also have enough for four servings of our Cheesy Hash-Brown Bake, a stick-to-your-ribs...
Author: Martha Stewart
Cook this simple poached salmon at the beginning of the week and use it in salads and sandwiches or as a main course on busy weeknights.
Author: Martha Stewart
Make your own Philly-style cheese steak sandwich at home. Thinly sliced rib-eye and onion are cooked, then topped with provolone to melt before being placed...
Author: Martha Stewart
Whip up this savory spread, season with salt and pepper, and use on your favorite sandwich or morning bagel.
Author: Martha Stewart