Serve this fig-and-apricot-sweetened dish with a side of our Green Beans with Caramelized Shallots.
Author: Martha Stewart
Chopped eggplant and mushrooms give a rich flavor and meaty texture to this Mediterranean-style vegetable dish. Serve it with some steamed or boiled rice for a well-balanced meal.
Author: Martha Stewart
Sugar and spice aren't the only things nice in this version of the beloved snickerdoodle: We added pumpkin puree. Besides infusing the cookies with seasonal flavor, it also results in a moist, cakey center....
Author: Martha Stewart
"The meaty bacon plus the sweet, floral, honeyed fig is such a good combination. You will find it will be hard to stop eating them," says Chef Eric Ripert. This recipe is from his website. Photo by Gino...
Author: Martha Stewart
Sugar snap peas, a sweet and tender vegetable, are great in salads, as a side dish, in a stir-fry, or eat them raw as a snack.
Author: Martha Stewart
This recipe is the topping for Sour-Cream Coffee Cake.
Author: Martha Stewart
The cumin gives an extra kick to these baked sweet-potato wedges.
Author: Martha Stewart
Simple sugar cookies become tokens of affection when cut into X's and O's for your valentine. This recipe appears on the Martha Stewart Makes Cookies App. Also try: Chocolate Hugs and Kisses Cookies
Author: Martha Stewart
Pureed dates add complexity to the sticky-sweet filling for this otherwise traditional pecan pie.
Author: Martha Stewart
For an extra layer of flavor, use a garlic- or herb-infused oil.
Author: Martha Stewart
Plump shrimp are cooked with aromatic fennel, sweet fresh corn, smoky chipotles in adobo, and a splash of cream for good measure in this flavor-packed pasta dinner.
Author: Martha Stewart
Rich in beta-carotene, this dish is an excellent main course in a vegetarian meal.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Author: Martha Stewart
In this take on chimichurri--a green herb sauce for grilled meats that originated in Argentina--we sub in softened butter for traditional oil.
Author: Martha Stewart
Sweet spring asparagus is wrapped in pancetta, rolled in sesame seeds, lightly fried, and then skewered.
Author: Martha Stewart
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Author: Martha Stewart
The delicious recipe is courtesy of Alice Waters and can be found in her cookbook, "The Art of Simple Food."
Author: Martha Stewart
Thanksgiving wouldn't be complete without a squash or sweet-potato dish, and this one is simple and delicious.
Author: Martha Stewart
This recipe is gluten-free. However, it can also be prepared with regular all-purpose and bread flours if you prefer.
Author: Martha Stewart
Serve with South Gate chef Kerry Heffernan's Corned Salmon with Braised Fingerling Potatoes.
Author: Martha Stewart
These mushrooms, with caramelized onions, are the perfect accompaniment to grilled burgers.
Author: Martha Stewart
Inside our No-Bake Birthday Cake is this fluffy filling made of melted chocolate and marshmallows.
Author: Martha Stewart
This side dish contains bulgur, common in Indian and Middle Eastern cuisine. It is a flavorful change from rice or potatoes.
Author: Martha Stewart
This salad also tastes great with grilled chicken added.
Author: Martha Stewart
The smooth texture of acorn squash gives this pureed soup its character; only a little half-and-half and butter are needed.
Author: Martha Stewart
Our version of spicy Chicago-style hot dogs are sure to be a hit at your next picnic.
Author: Martha Stewart
A easy, rich Greek yogurt-based marinade is the key to these juicy flame-kissed chicken skewers that you can grill for a quick dinner.
Author: Martha Stewart
For the perfect steak, like this rib-eye for two, be sure to bring the meat to room temperature before grilling and season liberally with salt and pepper. The jalapeno compound butter served with the steak...
Author: Martha Stewart
These sticky buns have to be started the night before, but they're so delicious, they're worth the extra time.
Author: Martha Stewart
Martha likes how Emeril fries oysters and has adapted his technique for her Fried Oyster Po' Boy.
Author: Martha Stewart
This is a hearty side dish to serve with any kind of beef, pork, fish, or roast chicken.
Author: Martha Stewart
Spread this smoky Southwestern-style chipotle mayonnaise on a whole-wheat bun when making our Turkey-Pork Burgers.
Author: Martha Stewart
Author: Martha Stewart
These soft cookies are like mini pumpkin cakes-and you're guaranteed to get a bit of sweet, brown-butter-flecked icing in every bite. A combination of ground cinnamon, nutmeg, and ginger flavor the moist...
Author: Martha Stewart
Use this recipe to make our Butternut Squash Cannelloni.
Author: Martha Stewart
Like little cakes with a citrus perfume, these European darlings are equally delightful as a light dessert with fresh fruit or on their own at teatime.
Author: Martha Stewart
Seafood is traditional Italian fare on Christmas Eve. It takes center stage in this entree, which includes lobster, clams, mussels, shrimp, and calamari.
Author: Martha Stewart
Prepare half the skewers with fresh bay leaves and half with thyme.
Author: Martha Stewart
The oven's high heat concentrates the flavor of carrots, making them as sweet as honey. For an easy dinner, roast a juicy pork loin alongside, and finish with a quick pan sauce.
Author: Martha Stewart
There's nothing more gratifying than a bowl of chicken soup. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
Author: Martha Stewart
Pop these frozen cheese-filled packets into the oven, and you'll have dinner on the table in no time.
Author: Martha Stewart
This creamy, briny, crunchy bite is perfect for cocktail hour.
Author: Martha Stewart
Author: Martha Stewart
Halving the yams before roasting greatly reduces the cooking time and gives them a nice golden crust.
Author: Martha Stewart
Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.
Author: Martha Stewart
It may look like a traditional sweet potato casserole at first glance, but this version gets richness from coconut milk instead of cream, and brightness from fresh lime juice.
Author: Martha Stewart
Whip the ganache as little or as long as you like, depending on how you prefer the consistency.
Author: Martha Stewart