This sweet pastry dough recipe makes the perfect base for any one of our delicious pastries or tarts.
Author: Martha Stewart
Yogurt turns surprisingly velvety when cooked with cornstarch and egg yolks. Serve it over meatballs seasoned with cinnamon, cumin, and cilantro-and you've...
Author: Martha Stewart
Making wasabi mayonnaise is a simple way to add an extra kick of flavor to burgers and sandwiches. Note: Raw eggs should not be used in food prepared for...
Author: Martha Stewart
Use quick-cooking ramen and store-bought chicken broth to get this hearty rendition of the Chinese-restaurant classic on the table in a jiffy. Fortune...
Author: Martha Stewart
This recipe is from "Martha Stewart's Menus for Entertaining" (Clarkson Potter, 1994)
Author: Martha Stewart
Author: Martha Stewart
Use this homemade pasta dough from Corton chef Paul Liebrandt to make his spectacular Lobster Ravioli with Lobster Vinaigrette.
Author: Martha Stewart
Serve these with chef Eric Ripert's mouthwatering Coq au Vin.
Author: Martha Stewart
Serve the aioli with our Flash Fried Squid. This recipe has been adapted from "Tom Douglas' Seattle Kitchen" by Tom Douglas with Denis Kelly, Shelley Lance,...
Author: Martha Stewart
A delicious and easy frittata that is perfect for breakfast, lunch, or dinner
John Baricelli, manager of the prep kitchen at the television studio in Wesport, added a hint of almond to the traditional Swiss meringue and used it to...
Author: Martha Stewart
Serve this delicious dipping sauce with Chicken and Shrimp Egg Rolls, two recipes courtesy of Michael Schulson.
Author: Martha Stewart
Author: Martha Stewart
Use this recipe to make our 8-Layer Lasagna.
Author: Martha Stewart
This simple lemon meringue recipe is used to make Scott Bieber's Lemon Meringue Cake.
Author: Martha Stewart
You can indulge in this light, airy French treat without feeling feel weighed down.
Author: Martha Stewart
This tater tot breakfast bake will make your morning.
This Mediterranean-inspired dessert is a good source of two types of fiber -- soluble, from the oranges, and insoluble, thanks to the hazelnuts. Look for...
Author: Martha Stewart
This wonderful crescent roll recipe is simply unbeatable. Packed with cheese, bacon and eggs you won't be able to stop at just one. Having breakfast for...
Author: Sarah from adventuresofourfamily.com
This garlic mayonnaise recipe courtesy of Scott Peacock will be a great addition to any soft-shelled crab dish.
Author: Martha Stewart
Use this simple sandwich spread from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" to make their classic Coleslaw.
Author: Martha Stewart
The delicate sweetness of carrot is complimented by freshly grated nutmeg in these pillowy souffles.
Excerpted from the COOLHAUS ICE CREAM BOOK © 2014 by Natasha Case, Freya Estreller with Kathleen Squires. Reproduced by permission of Houghton Mifflin...
Author: Martha Stewart
This mayonnaise is a perfect condiment for crispy Belgian frites. This recipe was shared with us by chef Michael Formichella.
Author: Martha Stewart
A traditional Spanish dish, tortilla is a thick omelet composed of potato, onions, and egg. Our version also features spicy chorizo sausage and sauteed...
This homemade mayonnaise recipe is a delicious condiment to keep on-hand for your mid-day sandwich.
Author: Martha Stewart
Author: Martha Stewart
Use this homemade mayonnaise to make Esca chef David Pasternack's Grainy Mustard Sauce.
Author: Martha Stewart