Leeks grow in abundance in Normandy, in northern France, where the alliums are celebrated for their ability to transform even the simplest dish into something spectacular. Take chicken Normande, a multi-layered...
Author: Martha Stewart
This delicate Italian dessert is drizzled with maple syrup for added flavor.
Author: Martha Stewart
These flavorful greens go well with roasted pork, dark-meat chicken, or seared steak.
Author: Martha Stewart
Our Neapolitan cake is soft as a down pillow, creamy like custard, and lightly flavored with vanilla and cinnamon. Serve wedges at room temperature with an easy sauce of fresh strawberries.
Author: Martha Stewart
Quick-cooking pork tenderloin, stuffed with a sweet-and-savory mixture of dried apricots, apricot jam, and shallot, roasts in half an hour. Here, your baking sheet serves double duty: The shallow surface...
Author: Martha Stewart
For an unforgettable meal, share this healthy, tangy tuna with someone you love. The recipe comes from Ca Va chef Todd English.Also try:Silky Miso Sweet Potatoes, Pea and Crab Salad
Author: Martha Stewart
An ideal appetizer or light lunch, this flavorful dish requires little preparation and cooking time. Although the recipe calls for shiitake and button mushrooms, you substitute portobello or porcini varieties;...
Author: Martha Stewart
We're calling this the ultimate autumnal dinner. Turkey thighs are braised in a combination of apple cider and cider vinegar along with Granny Smith apples and shallots. This dish is quick to prepare and...
Author: Martha Stewart
Author: Martha Stewart
Often sold as street snacks in Holland, stroopwafels come from the same town famous for Gouda cheese. They're a decadent treat made from two waffle cookies sandwiched together with caramel.
Author: Martha Stewart
This sweetly tart chutney makes an excellent spread for turkey sandwiches -- provided there's any left.
Author: Martha Stewart
Sweet corn and sharp Gorgonzola cheese bring a pleasing contrast of flavors to this grilled-chicken salad.
Author: Martha Stewart
In our updated version of classic Steak Frites, slices of tender filet mignon are pan-seared and served with crisp oven-baked fries and Dijon mustard. Mixed greens and a glass of red wine complete the...
Author: Martha Stewart
This Asian-flavored broccoli goes well with grilled steak or pork tenderloin.
Author: Martha Stewart
This delicious, reliable steak dinner uses justone pan.
Author: Martha Stewart
Reader Julie Sun from New York City takes lentils beyond the soup bowl with this healthy dish, which is perfect to pack for lunch.
Author: Martha Stewart
Rack of lamb is a special-occasion treat. Ask the butcher to french the bones -- removing excess meat and fat, which makes the chops neat to eat.
Author: Martha Stewart
This tall, tangy lemon cake filled with layers of lime mousse and frosted with white buttercream is just the thing for a birthday, bridal shower, or other especially delicious occasion.
Author: Martha Stewart
Fresh sour cherries are available seasonally at farmers' markets.
Author: Martha Stewart
This light, warming seafood stew is the perfect counterpoint to the season's richer meals. It's great served with a slice of crusty sourdough.
Author: Martha Stewart
For a more concentrated maple flavor, use grade B maple syrup and brush with additional syrup when warm, if desired.
Author: Martha Stewart
Here's a perfect dinner for the garlic devotee: pasta with garlic three ways -- raw, roasted, and fried.
Author: Martha Stewart
In this recipe, lemongrass leaves its unmistakable tangy lemony taste while red chiles, garlic, coriander, and lime do their part to give the marinade distinct flavor. It's a shrimp appetizer that's sure...
Author: Martha Stewart
To serve, nestle the baked squash into a handful of mache or other tender salad greens.
Author: Martha Stewart
Cheddar in the pie dough and fresh apples in the filling give this dessert a rustic charm.
Author: Martha Stewart
A pair of these baked jumbo shells (conchiglioni) -- filled with three cheeses and spinach -- makes a great kid-size portion.
Author: Martha Stewart
The sauteed watercress is also great served with seared steak -- just substitute a big pinch of red-pepper flakes for the ginger and omit the sesame seeds.
Author: Martha Stewart
Fresh ginger and lemon juice bring a shot of brightness to this simple, seasonal cider-bourbon cocktail. It's just the thing for celebrating fall.
Author: Martha Stewart
With a few simple, nutritious ingredients, this orange vinaigrette will be your new go-to salad dressing.
Author: Martha Stewart
Pickled onions add a puckery punch to a staple tomato and cucumber salad.
Author: Martha Stewart
The base of this chicken stew gets its flavor from ingredients familiar in Creole country: bell peppers, onions, tomatoes, and bay leaf. Classic French fricassee is made with cream.
Author: Martha Stewart
We've made the quintessential Thanksgiving casserole better than ever by combining fresh green beans, homemade mushroom sauce, and savory fried shallots.
Author: Martha Stewart
This dough is robust and versatile and also mass excellent sandwich bread.
Author: Martha Stewart
This hearty fall salad is full of flavor and studded with crispy homemade croutons.
Author: Martha Stewart
Shake up your milk routine with a homemade dairy-free alternative. Almond milk is great with breakfast cereal, oatmeal, smoothies, and more.
Author: Martha Stewart
This healthy dinner recipe for poached eggs in tomato sauce is courtesy of Lucinda Scala Quinn, director of food and entertaining at Martha Stewart Living.
Author: Martha Stewart
The cookies can be stored at room temperature for up to a week.
Author: Martha Stewart
This creamy dessert is a cross between key lime pie and traditional lemon bars.
Author: Martha Stewart
Try this spread on our Artichoke and Salami Sandwiches, or as a dip for crudite and pita chips.
Author: Martha Stewart
Alexis Stewart's caramel-almond popcorn is an easy snack to make and, as she can attest, "people love it." Homemade caramel sauce is infused with almond and vanilla extracts, which is then poured over...
Author: Martha Stewart
Earn plenty of brownie points by offering these chewy, gooey treats to the kid's troop or to friends on any festive occasion. What makes them so extra? The fudgy base is covered with pecan halves, cream...
Author: Martha Stewart
In this recipe, Granny Smith apples are folded into a crostata and finished with a buttery crumb topping, turning an apple pie into apple crumb crostata.
Author: Martha Stewart
This hearty pasta bake will satisfy even the hungriest crew.
Author: Martha Stewart
We used penne rigate pasta for this dish because its ridges catch the pieces of tomato, garlic, and chive. Rigatoni or medium shells would also work well.
Author: Martha Stewart
Author: Martha Stewart
The hazelnuts add both flavor and crunch to this classic side dish.
Author: Martha Stewart