The amber-colored Calimyrna, from California, is most common fig grown in the United States. This is the kind we've used in our recipe. Black Mission figs, which are a little less sweet, are also widely...
Author: Martha Stewart
These cakes are flavored simply with sauteed onion, lemon zest, and juice. Served with our Yogurt Sauce with Herbs and Apple, they make a tasty summer supper.
Author: Martha Stewart
Mix up a pitcher of cocktails and you'll spend less time playing bartender. This sweet-tart combo of rose, sour cherries, and simple syrup starts the party off with a bang.
Author: Martha Stewart
Traditional sesame shrimp are usually deep-fried; these are broiled with vegetables and tossed with pasta. Put the water on to boil before you prepare all the ingredients, then cook the shrimp and vegetables...
Author: Martha Stewart
Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner. You can substitute a mild sausage, such as sweet Italian, for the spicy variety. If you can't find broccoli rabe, use...
Author: Martha Stewart
The better the quality of chocolate used in these caramels, the more delicious the result. Caramels should be individually wrapped in cellophane or waxed paper the moment they are cut or they will absorb...
Author: Martha Stewart
Use these candied flowers to embellish our Spring Cupcakes or any dessert you like.
Author: Martha Stewart
When buying grapes, look for ones that are plump and firmly attached to the stems, and have smooth unbroken skins.
Author: Martha Stewart
Chicken tenders grill quickly-almost too quickly, resulting in dryness. But not with these skewers, which benefit from a buttermilk brine and a blanket of bacon. Serve them with a choice of two dipping...
Author: Greg Lofts
We made this homey dessert with yellow cornmeal, which produces a rich, golden color, but you could use white cornmeal instead.
Author: Martha Stewart
For a romantic Valentine's Day dinner or a cozy date night in, serve a pot of this rich, gooey mix of Gruyere and fontina. It's the perfect partner for all kinds of dippers: roasted potatoes, bread cubes...
Author: Martha Stewart
There's no need to perfect your piping skills to create beautiful flower-topped cupcakes. Instead, sprinkle them with a few fresh edible flowers that speak to the season.
Author: Martha Stewart
These buttery pecan bars are made with an easy press-in-the-pan shortbread crust, making them the ultimate sweet and salty dessert.
Author: Martha Stewart
Fruit jam or melted dark chocolate peek out from the cutouts of these cinnamon-spiced hazelnut cookies.
Author: Martha Stewart
Pastry rounds are pressed into muffin tins and filled with ginger- and vanilla-perfumed pears. The resulting hand pies are small but indulgent.
Author: Martha Stewart
Beefsteak tomatoes are very meaty, and their size makes them perfect for stuffing.
Author: Martha Stewart
Author: Martha Stewart
Dress up an arugula salad with colorful oranges and beets, using this simple recipe from "Everyday Food: Fresh Flavor Fast."
Author: Martha Stewart
This frozen bonbon offers an exciting contrast between crisp dark chocolate and the icy coconut sorbet.
Author: Martha Stewart
This delicious cider-brined turkey recipe from Emeril is sure to be a Thanksgiving hit. Try it with his Buttermilk Mashed Potatoes and Creamed Mustard Greens.
Author: Martha Stewart
Rolling the cookie dough in confectioners' sugar twice builds the marbled appearance of these crackled cookies.
Author: Martha Stewart
As a side dish for supper or a main course for lunch, this salad gets its fresh taste and pretty color from curry powder and mint.
Author: Martha Stewart
Serve beef tenderloin the Argentine way with this recipe from chef Francis Mallmann's "Seven Fires" cookbook.
Author: Martha Stewart
Beans are the most concentrated food source of natural fiber, making this a healthy dip to serve with raw or steamed vegetables. It is especially satisfying with artichokes, which are often paired with...
Author: Martha Stewart
Plan ahead: Allow at least two days for the elderflower syrup to sit at room temperature before starting the cake.
Author: Martha Stewart
This easy weeknight dinner combines fresh ingredients and pantry staples in an inspired way: setting links of smoky Polish sausage atop saucy rice and lentils with wilted greens.
Author: Greg Lofts
Use this recipe when making our Mixed Greens Salad with Sugared Walnuts, Blackberries, and Feta.
Author: Martha Stewart
Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!
Author: Martha Stewart
Serve this simple side of sauteed radicchio with grilled steak, chicken, or Italian sausages.
Author: Martha Stewart
This recipe for battered cod is courtesy of chef Cathal Armstrong.
Author: Martha Stewart
Serve as an alternative to or in addition to traditional cranberry relish.
Author: Martha Stewart
Drizzle honey on this matzo brei-a dish made with matzo and eggs-for a wonderful breakfast treat during Passover.
Author: Martha Stewart
Thinly sliced potatoes layered gratin-style make a beautiful gluten-free crust for this easy company-worthy quiche that's perfect for brunch.
Author: Martha Stewart
A quick vegan main that will satisfy meat eaters too. Brushed with a zesty cilantro, jalapeno, ginger, and lime sauce this tofu just needs a short stint on the grill. This recipe comes from Martha Stewart's...
Author: Martha Stewart
Treat game-day guests to grilled sandwiches adapted from Tom Colicchio's 'wichcraft restaurant. Photo Credit: Bill Bettencourt
Author: Martha Stewart
To ensure the boneless, skinless chicken breasts stay nice and juicy in this Grilled Chicken Breast with Cucumber Relish recipe, pound them to an even thickness and sprinkle with salt about half an hour...
Author: Shira Bocar
Try these easy savory corn fritters with our Barbecued Chicken Tenders.
Author: Martha Stewart
This deli-type salad is made without mayonnaise; simmering the carrots and raisins with vinegar and spices brings out their sweetness.
Author: Martha Stewart
Inspired by the traditional Italian treat torrone dei morti, this indulgent slab fudge calls for two kinds of chocolate (dark and milk), hazelnuts, and Nutella. It makes a wonderful holiday gift for friends,...
Author: Martha Stewart
The canned sardines are coated in cornmeal and fried up in minutes for a delicious appetizer.
Author: Martha Stewart
Teresa Barrenechea is executive chef and owner of Marichu, a Spanish restaurant in New York City. The shrimp in this traditional Basque appetizer (known as gambas al ajillo in Spanish) are cooked in small...
Author: Martha Stewart
This delicious sandwich recipe-which layers sliced roasted turkey bread, Russian dressing, Swiss cheese, and creamy coleslaw-is courtesy of Chris Schlesinger.
Author: Martha Stewart
To make cookie-size chocolate waffles, spoon a tablespoon of batter in the middle of each waffle grid. Bake the waffles on the iron's lowest setting so they don't burn before fully cooking.
Author: Martha Stewart
A new condiment for both Thanksgiving dinner and those leftover turkey sandwiches. Only 39 calories and no fat per serving.
Author: Martha Stewart
You can keep everything you need for this dish on hand -- sausage and collards in the freezer, canned beans, onion, and vinegar in the pantry.
Author: Martha Stewart
Skirt steak is the perfect steak for fajitas and is also delicious on its own or coated with a spice rub. Thinly slice it on the diagonal before serving.
Author: Martha Stewart
When you want something different for a weeknight dinner but need to use up pantry staples, try this easy shrimp linguine. Fragrant Thai curry paste and creamy light coconut milk create a silky, complex...
Author: Riley Wofford
A cheesy large-format souffle is just right for an impressive Easter brunch. Serve with Oven Browns on the side.
Author: Martha Stewart