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 kid's classic and favorite leaves time for the family to enjoy summer evenings together. The recipe for the flavorful meat sauce can easily be doubled. Feel free to make a bigbatch of it over the...
Author: Martha Stewart
Get your fry fix with only four teaspoons of oil. These make-at-home versions of the restaurant favorite are better (and better for you) than their fast food counterparts.
Author: Martha Stewart
This delicious cocktail, perfect for the holiday season, is courtesy of Charles Corpion from The Four Seasons.
Author: Martha Stewart
This recipe for baked rhubarb from Martha Stewart Living makes the perfect spring dessert.
Author: Martha Stewart
The sour cream topping adds an extra dimension of flavor to these cheesecake cupcakes decorated with little bunches of white, pink, and red currants.
Author: Martha Stewart
For super-flavorful gravy, scatter cut oranges, onion, and garlic, along with a few rosemary and sage sprigs, in the bottom of the pan before you begin roasting the turkey. This recipe for upside-down...
Author: Martha Stewart
Dutch-process cocoa powder has a more mellow flavor and darker color than regular cocoa powder, which works well in this recipe.
Author: Martha Stewart
This soup is delicious warm or chilled. If it's served warm, the frico bowls will soften and melt into the soup.
Author: Martha Stewart
Fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight, potato pancakes, are a traditional Hanukkah dish. These latkes are made with carrots,...
Author: Martha Stewart
A double-dose of vanilla extract-in the cake and in the buttercream frosting -gives these cupcakes from famed baker Billy Reece of Billy's Bakery in New York City great vanilla taste that's just the right...
Author: Martha Stewart
Roasting is an excellent low-fat cooking technique because very little fat is necessary to carry the flavor of the food. High heat concentrates and seals in food's natural flavor, two jobs that only a...
Author: Martha Stewart
This hearty pasta bake will satisfy even the hungriest crew.
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
These flavorful greens go well with roasted pork, dark-meat chicken, or seared steak.
Author: Martha Stewart
Author: Martha Stewart
This easy riff on a Thai staple gets big flavor from four basic ingredients: curry paste, coconut milk, yellow bell pepper, and bok choy. It's even heartier ladled over short-grain brown rice or Asian...
Author: Martha Stewart
This recipe makes four blueberry and four strawberry shortcakes. If you prefer to make just one flavor, simply double the amount of whichever berry you choose, and don't divide the dry ingredients between...
Author: Martha Stewart
Author: Martha Stewart
Braising lamb shanks makes them meltingly tender. Serve with Polenta for a hearty meal.
Author: Martha Stewart
This cream liqueur is equal parts delicious and indulgent--serve it on the rocks or alongside your next round of after-dinner coffees for use as milk and sweetener with an extra kick.
Author: Martha Stewart
Leave the red skins on the mashed potatoes and give them an added crunch.
Author: Martha Stewart
This dough is robust and versatile and also mass excellent sandwich bread.
Author: Martha Stewart
Cheddar in the pie dough and fresh apples in the filling give this dessert a rustic charm.
Author: Martha Stewart
A quick toss of sausage and vegetables turns luxurious on a bed of creamy grits.
Author: Martha Stewart
Tying the roast with twine keeps the pancetta in place, ensuring an elegant presentation. Be sure to remove the twine before serving.
Author: Martha Stewart
Author: Martha Stewart
This homey dessert is a cross between bread pudding and French toast. To create an elegant presentation, cut the Pain Perdu neat rounds with a biscuit cutter or a drinking glass.
Author: Martha Stewart
Sweet and spicy corn salad is the perfect foil for grilled pork medallions flavored with chili and lime.
Author: Martha Stewart
Green chile's fiery bite contrasts with the sweet and salty corn on the cob. It's the perfect, easy appetizer for summer entertaining.
Author: Martha Stewart
Serve this hearty side dish with Pork Roast with Apples and Gremolata as part of your holiday dinner.
Author: Martha Stewart
A rich Dobos Torte -- which has alternating layers of yellow genoise cake and Caramel Buttercream -- is topped with coarsely chopped caramelized sugar. The original recipe was created in 1887 by the Hungarian...
Author: Martha Stewart
Author: Martha Stewart
These chewy cookies are gluten-free -- great for people with celiac disease or a wheat sensitivity.
Author: Martha Stewart
This delicious, reliable steak dinner uses justone pan.
Author: Martha Stewart
With a few simple, nutritious ingredients, this orange vinaigrette will be your new go-to salad dressing.
Author: Martha Stewart
Clarified butter is the key to achieving perfect, velvety hollandaise sauce.
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
Butter flavored with mustard and capers adds to salmon's lusciousness.
Author: Martha Stewart
An easy recipe for warm, buttery rolls is reinvented into super cinnamon buns. You can easily adjust the filling to suit your taste. Skip the chocolate chips and use more nuts, or substitute another sweet...
Author: Martha Stewart
These cookies can be left flat or rolled into cones or cylinders. They can also be dipped in chocolate.
Author: Martha Stewart
Crab cakes served on scallop shells make for natural party-sized bites.
Author: Martha Stewart
Serve this decadent bread pudding as a Thanksgiving side, or as breakfast the day after.
Author: Martha Stewart
These tea sandwiches are a delicate and delicious answer to high tea any time of year.
Author: Martha Stewart
Southern-style collard greens get their signature richness from being braised with ham hocks or bacon. For a meatless flavor boost, use an umami-packed Parmesan rind instead (find one made without rennet...
Author: Martha Stewart
Chopping peas slightly prevents them from rolling off the pasta in this dish of pappardelle -- long, flat, wide noodles -- with crab and basil.
Author: Martha Stewart
This remarkably easy side dish makes an impressively tasteful addition to any holiday meal.
Author: Martha Stewart
Fresh black-eyed peas cook much more quickly than dried ones do; check for tenderness after 20 minutes.
Author: Martha Stewart
We seasoned the gravlax with coriander and white peppercorns, but you may use juniper berries, caraway seeds, or grated lemon peel. Serve with salmon roe, snipped chives, and a dollop of creme fraiche...
Author: Martha Stewart