Sweet corn and sharp Gorgonzola cheese bring a pleasing contrast of flavors to this grilled-chicken salad.
Author: Martha Stewart
Also known as Devils on Horseback, these sinful bacon-wrapped bites are perfect for a Halloween party hors d'oeuvre. With just two ingredients and about five minutes of prep work, they couldn't be easier...
Author: Martha Stewart
This recipe for Frankie's Meatballs comes from "Rao's Cookbook," by Frank Pellegrino. Rao's is one of Michael Kors' favorite restaurants in Manhattan.
Author: Martha Stewart
The distinct, rich flavor and fantastic crunch of hazelnuts add a delicious twist to this recipe for scallops.
Author: Martha Stewart
There'r no more spring-like dish than fresh asparagus paired with warm goat cheese.
Author: Martha Stewart
Use this make-ahead sweet-and sour condiment to brighten our Massaman Curry.
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
This rouille is like aioli, only fired up with cayenne pepper and laced with fragrant saffron. Try with: shellfish, grilled fish, or pork, bouillabaisse.
Author: Martha Stewart
These crunchy cookies are wonderful on their own or when paired with your favorite ice cream.
Author: Martha Stewart
Tart cranberries are mellowed by the addition of pears in this pie filling. An oatmeal-streusel topping adds sweet crunch.
Author: Martha Stewart
Simple sugar cookies serve as the canvas for these elegant "cherry blossoms." Use pink royal icing to create the "petals" and brown luster dust to form the "branches."
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
Cutting chorizo on the bias ensures even cooking and a flavorful, charred bite. Pair it with shrimp for a summer recipe on skewers, which instantly becomes the perfect for outdoor dinner.
Author: Martha Stewart
Popovers reheat well. You can make these early in the day and warm in a 350-degree oven.
Author: Martha Stewart
Fontina is especially good on this burger. When heated, its texture becomes remarkably creamy and luscious.
Author: Martha Stewart
For a lighter version of this classic dish, use crumbled turkey or chicken sausage in place of Italian sausage.
Author: Martha Stewart
A simple beef stew recipe that comes together quickly then braises slowly to a flavorful finish.
Author: Martha Stewart
Toasted pecans and a sour cream dressing blend with celery and apple for this salad.
Author: Martha Stewart
This sweetly tart chutney makes an excellent spread for turkey sandwiches -- provided there's any left.
Author: Martha Stewart
Try this spread on our Artichoke and Salami Sandwiches, or as a dip for crudite and pita chips.
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
Breakfast never looked so elegant. These crepes are lined with Black Forest ham, with an egg cracked into each.
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
An easy way to add a chocolaty crunch to your cupcakes.
Author: Martha Stewart
Author: Martha Stewart
When this classic Irish Soda Bread is easy to make, you'll bake it all year round! The bread will keep, wrapped in plastic, for up to two weeks at room temperature.
Author: Martha Stewart
This Asian-flavored broccoli goes well with grilled steak or pork tenderloin.
Author: Martha Stewart
Recharge with this tea-based beverage in the morning or afternoon.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Cooking canned tomatoes at high heat is an easy way to bring out their sweet flavor. The result: a versatile condiment, sauce, or spread.
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
Artichokes aren't as prickly to prepare as they may seem. Let veggies take center stage and serve these as the main event.
Author: Martha Stewart
For these brawny dogs, bratwursts are simmered in a mixture of beer with sweet onions, caraway seeds, and a spoonful of sugar, then charred on the grill. If you're going full-on, the onions are strained...
Author: Martha Stewart
Country bread layered with Artichoke-Basil Spread is the base for these tasty sandwiches.
Author: Martha Stewart
One slice in, and this tiered pound cake proves it's anything but vanilla. A rich chocolate base, lighter cocoa center, and buttery top make it far more gratifying than the mere sum of its parts.
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
We cut calories in this Italian dish by reducing the amount of pasta, but bumped up the flavor by using extra-virgin olive oil, vinegar, and a generous amount of broccoli rabe.
Author: Martha Stewart
You can also use raisins, chocolate chips, gumdrops, Red Hots, or nuts for decorations on these Cupcakes with Cream Cheese Frosting.
Author: Martha Stewart
There's nothing like a grilled-cheese-and-bacon sandwich. When you add slices of crisp apple and fresh-tasting sprouts to balance the richness, why, you have yourself a new instant classic.
Author: Martha Stewart
This traditional Mexican fish dish pairs nicely with rice or roasted potatoes.
Author: Martha Stewart
This classic quick bread, provided by Raymond Forker of Savannah, Georgia, is a great way to use bananas that are just past their prime. The chocolate chips go well with the banana flavor.
Author: Martha Stewart
This crowd-friendly, autumnal soup is made with a whole host of root vegetables. One sugar pumpkin is halved and roasted until the flesh is soft, then puréed. It's then cooked with turnips, parsnips,...
Author: Martha Stewart
Fresh sour cherries are available seasonally at farmers' markets.
Author: Martha Stewart
Fragrant with cinnamon and enriched with a cream-cheese glaze, these morning buns make an unforgettable breakfast. Mashed potato is the secret behind their light texture, while bread flour provides structure...
Author: Martha Stewart
For filling ideas, try adding ingredients like your favorite jam or your preferred type of nut butter -- creamy or crunchy.
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