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
These tuiles are as buttery and light as the traditional version, but they have an added sparkle and tartness, thanks to the addition of Meyer lemon. Their tubular shape is achieved by rolling the disks...
Author: Martha Stewart
Fresh cucumber juice makes classic lemonade even more refreshing.
Author: Martha Stewart
After a bite of this colorful dish, you'll know why it's a staple of Southern dining.
Author: Martha Stewart
Dried figs with a salty-sweet coating and clusters of red grapes are a refreshing dessert. Although tiny, each item is abundant in flavor.
Author: Martha Stewart
Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of bacon and chopped scallions.
Author: Martha Stewart
In a twist on the classic chicken Parmesan, crisp pork cutlets, mozzarella, marinara, and arugula are tucked into crusty rolls for a satisfying, inexpensive supper.
Author: Martha Stewart
Dress up succulent roasted beets with a simple mint-yogurt sauce. A hint of ground cumin brings out the vegetable's earthiness.
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
A few simple tricks -- soaking in warm water and vinegar, dusting lightly with cornstarch, and cooking in a very hot pan -- ensure that the potatoes stay crisp.
Author: Martha Stewart
While this seafood recipe calls for poaching the fish, you can also roast in an oven at 350 degrees for about 10 minutes.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
In this vegetarian lasagna with no-boil noodles, silky eggplant and umami-rich cremini mushrooms take the place of the meat and serve as delicious foils for three kinds of cheese: mozzarella, ricotta,...
Author: Martha Stewart
Orange compote can be used as a topping for yogurt, ricotta, or ice cream.
Author: Martha Stewart
You'll need both hands to grab hold of this double-decker sandwich that incorporates all the elements of a classic Cobb salad, stacked up high.
Author: Martha Stewart
Garlic and sage, rubbed into the pork ahead of time,impart an earthy, aromatic flavor. The meat is thenmoistened by a beer marinade. The pork chops arebasted on the grill with a thick, tangy tomato-basedsauce...
Author: Martha Stewart
We love the combo of chocolate brownie and mint-chip ice cream, but you can use any flavor in your sandwiches.
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
One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for parmesan cheese souffle.
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
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
Maple and oatmeal are a satisfying pair, especially when enriched with brown sugar and shredded coconut.
Author: Martha Stewart
Salsa rustica is an Italian-inspired blend of fresh herbs, capers, vinegar, and oil. Here, it's made with parsley and used to dress a sheet-pan supper of meaty sea-bass fillets, warm spinach, and garlicky...
Author: Martha Stewart
The caramelized onions in this creamy potato gratin draw out the sweet warmth of the pinch of saffron that makes this dish golden. A topping of shredded Gruyère cheese adds to the decadence.
Author: Shira Bocar
This side dish cooks up in just 10 minutes; a little chili powder gives the beans a spicy kick.
Author: Martha Stewart
When those cold March winds blow, heat up a bowl of this delicious soup.
Author: Martha Stewart
The beauty of this dish is that it can be served many ways: over rice, tossed with pasta, plain with a side of crusty herb buttered bread, or as an appetizer with small toothpicks. And don't forget: the...
Author: Martha Stewart
This ganache is an added layer of chocolate in the already-luxurious Chocolate Meringue Cake that Martha made on episode 612 of Martha Bakes.
Author: Martha Stewart
Author: Martha Stewart
For a delicious fish dish, try this roasted trout recipe from chef Frank Stitt's "Bottega Favorita" cookbook. Serve with his Butter Bean-and-Mint Pilaf for an unforgettable dinner.
Author: Martha Stewart
A Passover meal doesn't have to cause a ruckus in the kitchen, or leave you scrambling to serve it. Our herb-coated beef tenderloin and creamy garlic aioli require little hands-on time, and you can enjoy...
Author: Lauryn Tyrell
Try something new alongside roast pork or chicken, or with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
Our flaky stuffed pastries are a vegetarian main that's easy and elegant -- just add a salad for a complete meal.
Author: Martha Stewart
This light, fresh-tasting soup is also delicious served chilled.
Author: Martha Stewart
This recipe calls for cheddar cheese, but you can switch in any favorite. Add a few strips of cooked bacon if you wish.
Author: Martha Stewart
This salad is great for a picnic, or it can be served as a side for lunch or dinner.
Author: Martha Stewart
Sea salt gives these roasted nuts a clean, salty flavor.
Author: Martha Stewart
The chicken is oven-fried, removing stove-top heat and mess from a steamy August kitchen while still producing an extra-crunchy crust.
Author: Martha Stewart
A crowded picnic basket won't cramp the style of this hearty sandwich, which actually tastes better when pressed, as it enables the vinaigrette to permeate each layer of grilled peppers, cured meats, marinated...
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
Serve this colorful salad along with our Bay-Leaf-Crusted Pork Roast.
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
Boiling the meat will result in tender ribs. It also shortens the overall cooking time.
Author: Martha Stewart
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
Roasting peaches, plums, and nectarines releases their juices and creates a nice sauce for this herb-scented dessert. You could also add apricots.
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
These traditional spice cookies are just right for the holidays.
Author: Martha Stewart