Homemade salsa picante can dress up tacos or serve as a table sauce for chips.
Author: Martha Stewart
Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup.
Author: Martha Stewart
This recipe for hot fudge sauce is from the "Martha Stewart Living Cookbook."
Author: Martha Stewart
These special occasion-worthy bite-sized spuds are crowned with sour cream and caviar. Tip: these melt-in-your-mouth morsels pair especially well with...
Author: Greg Lofts
The richness of bacon and the bite of scallions complement the sweetness of corn kernels in this hearty side dish.
Author: Martha Stewart
This jellylike sweet is traditionally flavored with rose water. When pouring the syrup into the cornstarch mixture, be careful not to let the mixture coat...
Author: Martha Stewart
Flavors, colors, and textures combine harmoniously in this elegant ice-cream dessert.
Author: Martha Stewart
This custard-filled cornbread is an updated take on a flavorful classic. Serve it as a side dish or in place of bread at the dinner table-you won't be...
Author: Martha Stewart
The addition of frozen corn gives this sweet and savory bread some texture.
Author: Martha Stewart
Try this sweet-and-peppery butter on broiled or grilled white fish, on grilled steak or chicken, on corn on the cob or boiled potatoes, or with boiled...
Author: Martha Stewart
Top round roast is low in fat but has great flavor, enhanced here by a rosemary-garlic rub.
Author: Martha Stewart
This simple weeknight supper gets a sunny lift from lemon and fresh oregano and a crunch from hazelnuts.
Author: Martha Stewart
Transform the classic cake into an equally crowd-pleasing pie with a buttery crust and rich chocolate, pecan, and coconut filling.
Author: Martha Stewart
The sweetness of fresh corn makes it an excellent flavor base for homemade ice cream.
Author: Martha Stewart
If you need to get dinner on the table fast but you're tight on time, you can make this restorative, immunity-boosting soup with store-bought broth and...
Author: Martha Stewart
This is an excellent accompaniment to roasted pork, duck, or turkey.
Author: Martha Stewart
Frozen French-cut green beans can be used in place of fresh to save time. Make sure to thaw them first, drain well, and pat dry with paper towels.
Author: Martha Stewart
A great dinner for the whole family, this one-pot meal is a smart way to use up any vegetables you probably already have on hand.
Author: Martha Stewart
Brisket is often the star of a traditional Passover meal. This crowd-pleasing rendition is oven-braised low and slow with red wine and aromatics. Root...
Author: Martha Stewart
This nourishing Middle Eastern salad comes together in a flash. Mix cooked bulgur with chopped tomatoes, parsley, mint, scallions, lemon juice, and olive...
Author: Martha Stewart
Stewing the collard greens a few hours ahead of time allows their flavor to deepen.
Author: Martha Stewart
Easy-to-make and easy to use, use this super-versatile condiment on cheese plates or mix it with savory ingredients like chopped parsley, olive oil, and...
Author: Sarah Carey
Sweet spring asparagus is wrapped in pancetta, rolled in sesame seeds, lightly fried, and then skewered.
Author: Martha Stewart
This old-fashioned dessert from master baker Rose Levy Beranbaum's cookbook, "Rose's Heavenly Cakes," contains no butter or oil; instead, whipped cream...
Author: Martha Stewart
These Pumpkin Doughnut Muffins capture the essence of doughnuts with their cakelike interior and sugar-coated exterior. Flavored with pumpkin puree, they...
Author: Martha Stewart
A rich-but-worth-it appetizer, with prosciutto tucked under a blanket of bechamel sauce.
Author: Martha Stewart
The secret to making delicate scones is handling the dough as little as possible. Another tip: If you don't have buttermilk, you can substitute 1/2 cup...
Author: Martha Stewart
Enjoy an easy but elegant dinner by topping a juicy pork chop with caramelized apple slices.
Author: Martha Stewart
This wonderful recipe for stuffed turkey breast is from "Martha Stewart's Cooking School" and makes a delicious dinner.
Author: Martha Stewart
The crunchy chicken-apricot salad can go from a ladies' luncheon to your picnic basket. As an appetizer, try it on top of crackers or toasted bread. This...
Author: Martha Stewart
Croquembouche -- pate a choux puffs with creamy filling, dipped in hot caramel, and stacked -- is a favorite special-occasion dessert. Decorate with royal...
Author: Martha Stewart
This dough can also be used for Coconut-Lime Oatmeal, Peanut Butter and Cherry, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.
Author: Martha Stewart
Author: Martha Stewart
Simplicity is king in this make-ahead, fresh-tasting pizza sauce. Just four ingredients go into the food processor: garlic, canned tomatoes, olive oil,...
Author: Martha Stewart
Large portobello mushrooms take the place of meat in the hearty vegetarian dish.
Author: Martha Stewart
Tilapia is a delicious freshwater fish that cooks very quickly, making it ideal for weeknight meals.
Author: Martha Stewart
These traditional spice cookies are just right for the holidays.
Author: Martha Stewart
No ordinary roast, this boneless leg of lamb is fit for both Easter and Passover feasts. The lamb meat is studded with slivers of garlic, marinated overnight...
Author: Martha Stewart
Swapping coconut milk in for cream in a standard chocolate-ganache recipe yields a rich dairy-free topping. Because of the high ratio of coconut milk to...
Author: Martha Stewart
Make this Roast Chicken With Lemon and Rosemary for a mouth full of flavor with every bite.
Author: Martha Stewart
This ricesalad includes Asian touches like hot sesame oil and jasmine rice.
Author: Martha Stewart
Author: Martha Stewart
This may be a little more work than the average cookie, but these divine Apricot-Walnut rugelach are truly worth it.
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
This traditional Tuscan Panzanella summer salad is a mix of bright flavors and textures-tomatoes, bocconcini, red onion, basil, and crusty bread.
Author: Martha Stewart
Skin the high-fat snacks at your next party. Instead make these healthy homemade chips.
Author: Martha Stewart
Use just about any fruit -- we like watermelon, grapefruit, kiwi, or pomegranate -- to make these simple, refreshing treats.
Author: Martha Stewart