Author: Martha Stewart
In Martha's grown-up take on the beloved ice cream flavor, ripe strawberries are pureed for the base, then macerated with vodka or tequila and folded in after churning.
Author: Martha Stewart
Wasabi, also known as Japanese horseradish, is a traditional condiment for sushi and sashimi, and the optimal topper to our Sushi Cake. This pungent mayonnaise can be made up to one day ahead.
Author: Martha Stewart
This sweet-and-crunchy sauce is great on top of waffles or our Maple-Walnut Puddings.
Author: Martha Stewart
The beauty of this salad -- other than its vibrant colors and delicious taste -- is that the longer you let it sit, the more the flavors develop.
Author: Martha Stewart
Our light, summery take on classic eggplant parmesan skips the breading and relies on the grill to do all the cooking. Flame-kissed tomatoes and shallots are turned into a quick sauce, then spooned over...
Author: Martha Stewart
Sit down to the purest and most nourishing bowls of turkey soup, whether as a solo supper or sustenance for loved ones. This hearty recipe is made with pre-cooked shredded turkey, egg noodles, and plenty...
Author: Martha Stewart
These quick pickles are good with burgers, grilled chicken, deli sandwiches, or hot dogs. Any sturdy glass jar (new or reused) works well for brining. Always clean and dry the jars before using.
Author: Martha Stewart
This is a flavorful side dish that goes well with roasted chicken, seared steak, or fish.
Author: Martha Stewart
This rich, dark chocolate treat that's smoother than pudding will be devoured by all dessert lovers.
Author: Martha Stewart
The base of this soup has intense corn and lobster flavors, thanks to what would normally be thrown out: the cobs and the lobster shells.
Author: Martha Stewart
These traditional spice cookies are just right for the holidays.
Author: Martha Stewart
Add a Southwestern twist to your morning scrambled eggs with torn corn tortillas; add chile and tomato for flavor as well as lively color.
Author: Martha Stewart
Create decorative, edible dessert bowls by dipping a balloon in tempered chocolate. Jacques Torres prepared these on Episode 501 of "Martha Bakes."
Author: Martha Stewart
Boiling the meat will result in tender ribs. It also shortens the overall cooking time.
Author: Martha Stewart
Gumdrops stud the surface of this domed cake. Icing is piped out in starburst dots. You can't go wrong -- just start piping at the bottom and work your way up.
Author: Martha Stewart
Trying to serve your family healthier dinners? Using skinless chickens, skimmed low-sodium chicken broth, and low-fat milk makes our take on chicken and dumplings more nutritious than the traditional variety...
Author: Martha Stewart
French for "crust," a croustade is usually made with flaky pastry. Here, the buttery dough is filled with fruit jam for the ultimate breakfast treat.
Author: Martha Stewart
"Rillettes gets right to the heart of what's good: pork, pork fat, salt, and pepper," says chef Anthony Bourdain. "Easy and cheap to make, it's one of the great casual starters of all time." This recipe...
Author: Martha Stewart
Fresh white truffles shaved over the mashed potatoes would be an extravagant addition, but white-truffle oil lends the same intense aroma at a fraction of the price.
Author: Martha Stewart
The many buttered layers of phyllo dough, walnut filling, and sweet syrup make baklava the ultimate special-occasion dessert in Greece.
Author: Martha Stewart
Try this pesto as a dipping sauce for cold Boiled Lobster Tails, or toss it with fresh cooked pasta.
Author: Martha Stewart
This recipe for nutty chocolate matzo crunch is the perfect make-ahead dessert that everyone will enjoy at the Passover meal.
Author: Martha Stewart
This roast chicken recipe is from Daniel Humm of New York's Eleven Madison Park. It uses a brioche stuffing that is simply out of this world.
Author: Martha Stewart
Dried peaches add a nice twist to traditional cranberry sauce.
Author: Martha Stewart
Maple and oatmeal are a satisfying pair, especially when enriched with brown sugar and shredded coconut.
Author: Martha Stewart
These chewy macaroons call for two favorite flavors, chocolate and almonds.
Author: Martha Stewart
Fresh ricotta is best the day it's made but can be stored in an airtight container in the refrigerator up to four days. Martha made this recipe on Cooking School episode 412.
Author: Martha Stewart
Give your Thanksgiving main dish a smoky twist with this recipe. A firestarter chimney or second smaller grill is essential to barbecuing turkey. For best results, use a natural hardwood charcoal.
Author: Martha Stewart
Haricots verts pair well with lamb; their crunch and acidity balance the richness of the meat.
Author: Martha Stewart
These spiced lamb burgers, topped with eggplant and feta, bring a bit of the Mediterranean to your backyard grilling.
Author: Martha Stewart
Spice up tonight with this must-taste mix of gingered sirloin, rice, and snap peas in less than a half-hour -- chopsticks are optional.
Author: Martha Stewart
Salt and pepper alone can have a profound impact on perfectly cooked chicken, making for an easy, three-ingredient entree.
Author: Martha Stewart
Falling somewhere between a pie and a cookie, this pastry tops a crisp crust with a thick layer of pecans. The sweet pecan filling offers a delicious variation on the pecan pie-perfect for dessert, lunch,...
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 color.
Author: Martha Stewart
If you haven't roasted beets before, you're in for a treat. Although they take a bit more time, it's well worth it; roasting intensifies their sweet, earthy flavor.
Author: Martha Stewart
Adding pears to a traditional roast chicken gives it moisture and a slight sweetness.
Author: Martha Stewart
Add savory or spicy flavors to party nuts with our food editors' favorite add-ins.
Author: Martha Stewart
Use these to top our Tunisian Leblebi, or serve them on their own as an appetizer.
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 disappointed. It's satisfying, sweet, and deliciously...
Author: Martha Stewart
This quick and simple salad is a colorful, delicious and easy-to-transport alternative to pasta salad.
Author: Martha Stewart
This sticky bun recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company.
Author: Martha Stewart
These crispy patties made with salmon, egg, and seasoned with shallots and ginger, are served with lime wedges and sesame mayonnaise.
Author: Martha Stewart
To make brioche breadcrumbs, pulse fresh brioche slices, crusts removed, in a food processor. Alternatively, you can chop the slices finely by hand.
Author: Martha Stewart
A fragrant marinade, spiced with coriander, dill, sage, fennel, mint, rosemary and sage, is key to this classic meat dish.
Author: Martha Stewart
Many of the best holiday recipes are family favorites, whose sweet, fresh-baked aromas evoke fond childhood memories. This delicious Cookie of the Week is sure to become an heirloom in your family. A twist...
Author: Martha Stewart
One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for parmesan cheese souffle.
Author: Martha Stewart
Author: Martha Stewart