Try something new alongside roast pork or chicken, or with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
With their vitamin K, cukes will help keep your bones strong, while protein in the eggs and shrimp energize you until dinner.
Author: Martha Stewart
This quick-to-prepare, hearty soup recipe comes from Margaret Simone of Singer Island, Florida.
Author: Martha Stewart
This clean, simple salad has lots of bright flavors from the red onion, lemon juice vinaigrette, and arugula. Serve it after the main course or put a new spin on it by adding grilled shrimp or using it...
Author: Martha Stewart
This recipe for seasoned breadcrumbs is from Sal Scognomillo of Patsy's Italian Restaurant.
Author: Martha Stewart
Aioli is an emulsified sauce, meaning that liquids that don't usually combine -- such as oil and water or, in this case, oil, lemon juice, and vinegar -- are blended together.
Author: Martha Stewart
These grilled spears of fresh asparagus are proof that sometimes the simplest ingredients make the best dishes.
Author: Martha Stewart
For a classic meat-and-potatoes combo, pair this simple dish with German-style sausages.
Author: Martha Stewart
Swordfish is flavorful and particularly delicious when grilled.
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
This delicious and fuss-free recipe requires only 10 minutes of prep and requires only one dish, making cleanup a breeze.
Author: Martha Stewart
Bring the beach to your home with this simple one-pot, stove-top take on the traditional clambake. Clams, shrimp, corn, and baby red potatoes make for a fresh, hearty feast that cooks quickly and tastes...
Author: Martha Stewart
These truffles are inspired by brigadeiros, a confection popular throughout Brazil.
Author: Martha Stewart
Use this to make our Roasted Parsnip, Celery Heart, and Apple Salad.
Author: Martha Stewart
Croquembouche means "crunch in the mouth" and is a mound of pastry cream-filled puffs stuck together with shiny caramel. Nougat cut into decorative shapes adorns it. Guests pluck off the puffs with their...
Author: Martha Stewart
Choose fresh, briny oysters that are small or medium in size.
Author: Martha Stewart
This summer sandwich is bursting with flavor.
Author: Martha Stewart
When you think beyond the usual burger combos, a world of juicy flavor awaits. Here, the taste of mild ground turkey is boosted by folding umami-rich mushrooms into the patty mixture. To make it a proper...
Author: Martha Stewart
A cappuccino makes a great start to the day -- or a wonderful afternoon pick-me-up.
Author: Martha Stewart
With bold flavors, this cumin and citrus vinaigrette packs a ton of flavor and is perfect for our Jicama and Orange Salad.
Author: Martha Stewart
Salt dough is distantly related to huff paste, a concoction of salt, flour, and water used to protect meat from the heat of an open spit; herbs and garlic infuse this wrapped tenderloin with incredible...
Author: Martha Stewart
We're big fans of sear-roasting; it ensures that the meat achieves a golden crust and a juicy, moist interior. We love how the sage leaves add a bit of crunch.
Author: Martha Stewart
Yes, you can cook couscous in the oven! It's added to the sheet pan after the chickpeas, cauliflower, and carrots spiced with ras el hanout have roasted for a spell. Feta, cilantro, and a squeeze of lemon...
Author: Martha Stewart
Instead of crudite, set out a plateful of these tasty spears with healthy dip.
Author: Martha Stewart
Instead of the usual ground beef or red meat blend, this meatloaf recipe is made with ground turkey. It gets plenty of flavor from minced chipotle chiles, Worcestershire sauce, and adobo sauce. Serve alongside...
Author: Martha Stewart
Unlike most pancakes, this cardamom-scented version hailing from Finland is baked rather than fried or grilled, giving it a soft, puffed-up interior and a delicately crisp crust.
Author: Martha Stewart
A simple bowl of pasta is elevated with easy additions of shaved asparagus, Parmesan, and lemon zest and juice.
Author: Martha Stewart
This turkey's crunchy, sweet crust is the result of boiling down maple syrup until it's almost crystallized and then brushing it on the bird during the last hour of cooking.
Author: Martha Stewart
Use this foolproof mash to "frost" our Birthday Meatloaf Cake.
Author: Martha Stewart
If standard three-bean salad leaves you cold, try ours with its distinctive mustardy dressing.
Author: Martha Stewart
A molasses-and-mustard glaze adds tang to grilled pork loin. Serve with Roasted Italian Plums. Leave a cool spot on the grill for cooking the roasts after they are glazed; turn them frequently to avoid...
Author: Martha Stewart
Sea salt gives these roasted nuts a clean, salty flavor.
Author: Martha Stewart
You can roast the squash and prepare the bechamel and filling (omitting the egg) up to two days before assembling the lasagna; let each cool before refrigerating in separate containers. Stir the egg into...
Author: Martha Stewart
Author: Martha Stewart
Herbs and cheese are tossed with warm pasta for a simple, delicious dish.
Author: Martha Stewart
These cookies have a dark color and a pronounced molasses flavor. If you are making the Gingerbread Town-Square Cake, you can use this template to trace and cut out the different townhouse shapes.
Author: Martha Stewart
Seckel pears and shallots, caramelized in the oven, are placed on watercress and sprinkled with crisp bacon. The dressing is a tart, syrupy reduction of pure apple cider. Blue cheese on croutons is served...
Author: Martha Stewart
Fresh salsa and portobello mushrooms elevate this meal from basic to gourmet.
Author: Martha Stewart
Herbed butter can be made ahead of time and used on other vegetables, fish, or chicken.
Author: Martha Stewart
Whip up these egg gems for a satisfying hors d'oeuvre. Have your mini-muffin tins ready.
Author: Martha Stewart
Author: Martha Stewart
This dill-and-chive-flecked yogurt dressing is a riff on Indian raita and Greek tzatziki, condiments that temper spicy dishes. It's used here on a refreshing salad of roasted golden beets with crunchy...
Author: Martha Stewart
Let the caramel cool a bit before serving -- but not too much. Keep the fondue warm in a double boiler 10 to 30 minutes before you serve it. Dessert fondues are delectable with basic partners, including...
Author: Martha Stewart
We stirred harissa, a hot chile sauce commonly used in North Africa, into this carrot-and-leek soup for a hint of heat.
Author: Martha Stewart
There's plenty of juice in this dish to spoon over our Buttermilk Mashed Potatoes.
Author: Martha Stewart
Caramel is sugar that has been taken just to the edge of burning. Caramel's color reveals the extent to which it is cooked. The palest form is just concentrated sugar syrup. The next stage is golden, followed...
Author: Martha Stewart
Author: Martha Stewart