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
These crisp pistachio pralines, not unlike brittle, can be cut to any size. Packaged individually or in clusters, they're just right for doling out coworkers or setting out for Santa.
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
Sweet spring asparagus is wrapped in pancetta, rolled in sesame seeds, lightly fried, and then skewered.
Author: Martha Stewart
Using coconut oil instead of butter not only gives these drop cookies a healthy boost, but it also adds great flavor. Martha made this recipe on "Martha Bakes" episode 809.
Author: Martha Stewart
This grown-up fruit dessert borrows flavors from margaritas. Tequila and Triple Sec infuse the watermelon slices, which also get a spray of lime juice and a sprinkling of coarse salt. The longer the watermelon...
Author: Martha Stewart
As part of our Chefs' Secrets series, Angie, one of our TV chefs, shared this great recipe for getting the most usage from pineapple peels.
Author: Martha Stewart
This is a rich, delicious pasta supper when asparagus is readily available.
Author: Martha Stewart
Serve the ultimate country-club libation: gimlets. Swap out vodka and Rose's lime juice for cucumber gin, fresh lime, and simple syrup tinged with mint, and then serve with tea sandwiches. Polka dot napkins...
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
Author: Martha Stewart
Greek yogurt imparts a silky texture to this hummus without tahini.
Author: Martha Stewart
He may be a celebrity chef, but to Jamie Oliver's four kids, he's just a dad making a healthy dinner. And it doesn't stop at his own table: He's on a mission to get every child to eat better. This recipe...
Author: Martha Stewart
Green figs poached in Sauternes and flavored with star anise and peppercorns are an ideal end to any dinner party.
Author: Martha Stewart
These petite fall treats will charm all but the grumpiest ghouls. Simple sugar cookies are garnished with candy corn pieces for a sweet fall treat.
Author: Martha Stewart
Add this dough recipe to your gluten-free baking arsenal -- it can be used for sweet and savory pies alike.
Author: Martha Stewart
This slightly sweet, lightly spiced minced-meat dish is a staple of South African cuisine.
Author: Martha Stewart
Entertaining can be easy -- and good for you. These bites with lycopene-rich tomatoes and heart-healthy avocados are a virtuous and delectable cocktail party offering.
Author: Martha Stewart
Smoky ham is paired with a delicious sauce flavored by fresh parsley.
Author: Martha Stewart
Whip the ganache as little or as long as you like, depending on how you prefer the consistency.
Author: Martha Stewart
In this recipe, a fully-cooked ham is glazed with sugar and spice -- and some bourbon -- to coat and permeate the meat.
Author: Martha Stewart
This delicious roast loin of pork recipe is courtesy of chef Curtis Stone.
Author: Martha Stewart
The traditional pairing of pears and pork plays out in a platter of d'Anjou pears with braised boneless pork loin rolled in allspice, coriander, and dry mustard; parsnips, carrots, red pearl onions, and...
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
Use this candied lime peel as a garnish when you make a delicious Key Lime Tart. Special thanks to Sarah Carey for sharing these instructions.
Author: Martha Stewart
Smooth peanut butter and two types of chocolate make up this version of the beloved peanut butter cup.
Author: Martha Stewart
This delicious artichoke salad recipe is courtesy of Mark Bittman and can be found in his cookbook, "How to Cook Everything Vegetarian."
Author: Martha Stewart
This hearty soup is made with dried borowik mushrooms -- a pungent variety from Poland -- dried shiitakes, and fresh button mushrooms.
Author: Martha Stewart
Author: Martha Stewart
Fresh ginger is simmered with beets and potatoes in this nourishing soup, as well as combined with yogurt to finish the dish.
Author: Martha Stewart
Our variation on German chocolate cake conceals a coconut-pecan filling between brownielike cake layers, with an out glaze of chocolate ganache.
Author: Martha Stewart
Begin cooking the shrimp and sauce while the pot of water is coming to a boil so everything is ready at the same time. Be careful not to overcook the shrimp, as they can easily become tough.
Author: Martha Stewart
A pork loin sandwich, served with a chunky homemade sauce of apples, dried fruit, and maple syrup, is accompanied by roasted acorn squash and a grainy mustard.
Author: Martha Stewart
Specks of fragrant cinnamon and cardamom enliven this snacking cake, which is meant to be eaten any time of day. This recipe comes from Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic,...
Author: Martha Stewart
Cranberries are one of the few fruits native to the northeastern United States, growing wild in bogs and swamps. Cranberries have become a staple at holiday meals, especially Thanksgiving. This is my kicked-up...
Author: Martha Stewart
This chocolate cake recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook involves minimal cleanup -- the ingredients are blended in the very pan that goes into the oven.
Author: Martha Stewart
The mustard dressing and basil leaves perk up this potato-and-green-bean salad.
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
Classic lemon bars get a couple of twists: wheat germ adds texture to the shortbread crust, and lime juice and zest join their lemon counterparts to flavor the filling.
Author: Martha Stewart
This recipe makes enough curry paste for three potpies, so you'll have some extra. It can be frozen for up to three months. Keep it on hand to use in meat, seafood, or noodle dishes for a quick meal.
Author: Martha Stewart
Slicing the rib-eye into a spiral is easier than it sounds (and a great way to flavor the entire roast, not just the outside). For the butterflying technique, see our step-by-step photos. You can also...
Author: Martha Stewart
This healthy rice salad has a substantial helping of edamame beans.
Author: Martha Stewart
This orange-strawberry sauce recipe, from Anne Willan's "From My Chateau Kitchen," adds a sweet touch to her Whole Tangerine Souffle.
Author: Martha Stewart
The game-changing glaze on these roasted sprouts is comprised of powerhouse pantry ingredients like honey, chipotle chiles, and soy sauce-giving them a jolt of sweet-and-smoky heat and an addictive umami...
Author: Shira Bocar
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
Look for a variety of young radishes at your grocery store or farmers' market; they come in different colors, shapes, and sizes.
Author: Martha Stewart
Created for composer Gioachino Rossini, this haute French dish is not for the faint of heart. It combines a thick, bone-in rib steak with a rich truffle sauce, sauteed mushrooms and peas, stuffed marrow...
Author: Martha Stewart
Tissue-thin phyllo pastry encloses a mixture of ricotta, golden raisins, and portobello mushrooms.
Author: Martha Stewart
The French term "en croute" refers to food that's been wrapped in pastry and baked in the oven. Here, a flavorful garlic sausage serves as the filling -- think of the end result as pigs in a blanket, only...
Author: Martha Stewart