Top this red-grapefruit-and-fennel salad with a citrus-based dressing, such as Green Herb Sauce or Creamy Lemon Buttermilk Vinaigrette.
Author: Martha Stewart
Plenty of ground pork and veggies make this take-out favorite quicker and tastier than delivery. The egg rolls can be fried or baked; surprisingly, calorie-wise,...
Author: Martha Stewart
Jazz up plain old tuna salad by rolling it up in a wrap. You can create a Waldorf or Classic tuna-salad variation by adding one of the combinations of...
Author: Martha Stewart
Roasting gives these little grape tomatoes extra flavor when tossed with the olive oil and spices for a quick appetizer or side dish.
Author: Martha Stewart
This salad with homemade dressing is a good fit with meat, poultry, or fish.
Author: Martha Stewart
To make these brownies lower in fat and calories (but still moist and fudgy), we replaced some of the eggs and butter with prune puree.
Author: Martha Stewart
Large portobello mushrooms take the place of meat in the hearty vegetarian dish.
Author: Martha Stewart
Store-bought green salsa makes a bright flavor base for this stew.
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
The secret to making a great chopped salad is to cut the ingredients into chunks that are all the same size and to include contrasting textures. Instead...
Author: Martha Stewart
This light potato salad is perfect for a picnic -- or try serving it with our Grilled Sirloin Steak with Toppings Bar.
Author: Martha Stewart
Author: Martha Stewart
Blistered tomatoes and a crunchy panko topping elevate this three-cheese mac.
Author: Martha Stewart
On their own, green beans might be a tad ho-hum. But toss them with Lemon Vinaigrette, and you've got a stellar side to sample.
Author: Martha Stewart
These dark, rich fudge brownies are one of our all-time reader favorites. The better the quality of chocolate you use, the better the results.
Author: Martha Stewart
These stewed apples go well with whole-grain waffles, pancakes, oatmeal or other hot breakfast cereals.
Author: Martha Stewart
For this Scottish variation of our Classic Shortbread, the dough is baked in a stoneware mold.
Author: Martha Stewart
The blackberries and oat bran make this a fiber-rich snack.
Author: Martha Stewart
We like to use a combination of McIntosh apples and deep-red varieties, such as Empire or Cortland. The former bring classic flavor and the latter a beautiful...
Author: Martha Stewart
This beautiful fruit tart makes a stunning addition to any summer meal.
Author: Martha Stewart
Lobster may be considered a delicacy, but it's a cinch to prepare. When you visit the fish market, don't be surprised at the crustacean's black or bluish-brown...
Author: Martha Stewart
This compote is great on its own, or you can serve it with ice cream or even toast.
Author: Martha Stewart
This relish is also delicious atop grilled chicken or fish.
Author: Martha Stewart
Before the Thanksgiving feast, welcome guests and whet appetites with a relish tray -- including these Pickled Carrots, Garden Veggie Dip, Herb-Marinated...
Author: Martha Stewart
Sour cream is the secret behind the unusually smooth texture of these Southern pralines.
Author: Martha Stewart
This quick and tasty hors d'oeuvre recipe comes to us from Kay Gillis Perry of Silver Spring, Maryland.
Author: Martha Stewart
Homemade marinara sauce surrounds a colorful array of vegetables in this sensational soup from Everyday Food associate food editor Lesley Stockton.
Author: Martha Stewart
Use this Honey-Cinnamon Frosting recipe when making our Banana Cupcakes.
Author: Martha Stewart
Keep this rich condiment in the refrigerator for nights when you need to elevate simply roasted chicken, steak, or fish.
Author: Martha Stewart
If you don't have any leftover vegetables, you can cook (roast, saute, or steam) 4 cups of your favorite vegetables.
Author: Martha Stewart
While the rest of the meal is on the grill, toss together this cool steakhouse salad.
Author: Martha Stewart
Rich cookies become richer with cashew butter. Cookies can be baked so they are either soft or crisp.
Author: Martha Stewart
These tender cookies are made with heavy cream and studded with 12 ounces of sweet, fresh strawberries for a portable version of the classic dessert.
Author: Martha Stewart
Sometimes you just need a really tasty dinner that gets to the table in under 30 minutes -- try this Southwestern-inspired dish.
Author: Martha Stewart
These tasty meatloaves are just right for a busy family; serve them hot from the oven, at room temperature, or even chilled.
Author: Martha Stewart
Pepitas give this spiced Pumpkin-Orange Bread a pleasant crunch. Using canned pumpkin puree keeps the prep time to a minimum.
Author: Martha Stewart
Pressure-cooked black beans (time to break out that Instant Pot!) meet cool cucumbers and bright cilantro, lime, and feta in this refreshing side dish...
Author: Martha Stewart
Use leftover Flank Steak with Lime Marinade to make these super sandwiches, also called banh mi.
Author: Martha Stewart
This tasty pie crust is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco.
Author: Martha Stewart
Spring into summer with this seasonal twist on a spaghetti supper. Just boil, toss, and top with shavings of cheese.
Author: Martha Stewart
Fresh fennel, which has a strong anise flavor and crunchy texture when raw, becomes mellow and meltingly soft when braised.
Author: Martha Stewart
Next time you're hosting a few friends, make some magic: Put out a plate of these simple hors d'oeuvres--at once salty and sweet, creamy and crunchy--and...
Author: Martha Stewart
Make this Roast Chicken With Lemon and Rosemary for a mouth full of flavor with every bite.
Author: Martha Stewart
Author: Martha Stewart
Soft and creamy ricotta can be used in appetizers, main dishes, and desserts like this chocolate pudding.
Author: Martha Stewart
Our reader Ginny Kelly from Point Lookout, New York, got this recipe from her mother, who offered this advice: "Just tidy up the kitchen and keep an eye...
Author: Martha Stewart