A refreshing salad rolled up in rice paper is one of Vietnam's culinary treasures.
Author: Martha Stewart
This classic ham sandwich from France is drizzled with bechamel sauce and topped with fried eggs.
Author: Martha Stewart
Stracciatelle gets its name from the ragged (stracciata in Italian) appearance of the eggs in this traditional soup. Serve with crostini topped with flaked tuna, endive, scallion, and parsley.
Author: Martha Stewart
A bowlful of steel-cut oats that have been simmered until tender is a welcome breakfast on any morning.
Author: Martha Stewart
The easy, creamy base of this luscious dessert is made with lemon curd; use store-bought or try our recipe.
Author: Martha Stewart
Orecchiette are adept at catching the small bits of sweet potato and bacon in this dish, but any shell pasta will work.
Author: Martha Stewart
This mouthwatering buttermilk biscuit recipe comes from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Bake a homey, pecan-topped casserole with this recipe from "The Essential New York Times Cookbook," by Amanda Hesser.Also try: James Beard's Pureed Parsnips
Author: Martha Stewart
Our tasty version of a classic Nicoise salad can also be turned into a sandwich.
Author: Martha Stewart
Opa! This spanakopita-inspired dish is a great vegetarian main or a hearty side for meat or chicken.
Author: Martha Stewart
These biscuits are just as good for brunch as they are alongside a fried-chicken dinner.
Author: Martha Stewart
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches: Carve an X in the bottom of each and plunge them into boiling water...
Author: Martha Stewart
With a dense filling and sturdy crust, this rich pie holds up well on hot summer days, making it ideal for picnics.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Heart-shaped croutons adorn this classic salad. Any leftover dressing can be served on the side or stored in the refrigerator for up to a week.
Author: Martha Stewart
Two types of chocolate-semisweet and cocoa powder-give this zucchini loaf its rich flavor.
Author: Martha Stewart
Wrapped in foil, the spiced ribs oven-cook in intense heat; the foil locks in their moisture for supremely tender results. On with the sauce and over to the grill, and they're ready.
Author: Martha Stewart
Yogurt gives this dish creaminess without the heaviness (and calories) of a cream-based sauce.
Author: Martha Stewart
These delectable morsels are best sellers at Australian bake sales and a great accompaniment to afternoon tea.
Author: Martha Stewart
This salad is a go-with-everything summer side that packs bold, Mexican-inspired flavors that any crowd will love.
Author: Martha Stewart
The difference between granita and sorbet is in their texture: granita is slushy, while sorbet is smooth.
Author: Martha Stewart
This recipe is inspired by amatriciana sauce, a hearty Italian classic that is often made to go with the extra-chewy, hollow pasta called bucatini.
Author: Martha Stewart
Crisp, sugar-dusted leaves and acorns celebrate the fall season.
Author: Martha Stewart
Author: Martha Stewart
This hazelnut-flavored chocolate, popular in Europe, makes a delicious sauce or spread.
Author: Martha Stewart
Stuffed shells -- pasta with a cheese filling -- freeze beautifully. Baked and bubbly, they are a comfort-food classic, always welcome on the dinner table. You'll need to cook an entire box of shells,...
Author: Martha Stewart
Turkey giblets are edible when properly prepared and are the secret to a flavorful gravy. Use this easy recipe for our Perfect Roast Turkey.
Author: Martha Stewart
We used frozen cherries to make a fruit-studded cake that's sweet as can be. Serve it on its own as an afternoon snack or with whipped cream for dessert.
Author: Martha Stewart
Serve these with Cornflake-Fried Chicken for our take on the savory-sweet soul-food specialty.
Author: Martha Stewart
Serve this moist, molasses-rich gingerbread with whipped cream or vanilla ice cream.
Author: Martha Stewart
These cookies will have a moist, brownielike texture the day you make them and get crispier the following day.
Author: Martha Stewart
What makes this Chicken Parmesan healthier than usual? Only one side of the chicken has breading, whole-wheat breadcrumbs sub in for white, and an egg white replaces a whole one.
Author: Martha Stewart
Nutty gruyere is complemented by piquant Dijon mustard and sweet onion jam in this elevated grilled cheese.
Author: Martha Stewart
Lemon zest and fresh ginger in addition to the usual warming spices amp up this wintertime classic.
Author: Martha Stewart
We stuffed the bird with mushroom stuffing, but you can use your own favorite recipe if you prefer.
Author: Martha Stewart
Aromatic herbs and a pinch of spicy red-pepper flakes enliven the subtle, creamy flavor of fresh mozzarella.
Author: Martha Stewart
This flavorful shrimp dish, using already cooked rice, is ready in under 10 minutes.
Author: Martha Stewart
These edible ribbons of candied carrots add a touch of whimsy to this stunning carrot layer cake. The secret to the 'spring' in their step is an everyday kitchen utensil: a wooden spoon! While the carrot...
Author: Greg Lofts
This recipe comes from James Wong, grandfather of Michelle Wong, associate style editor at Martha Stewart Living. Unlike most wontons, they contain ample fresh greens; you can substitute fresh spinach...
Author: Martha Stewart
Store-bought baking mix is a handy starting point for these muffins that are chock full of chocolate and tart dried cherries.
Author: Martha Stewart
For best results, make this dip a day ahead to let the flavors mellow and blend. Serve with toasted pita triangles.
Author: Martha Stewart
These vegetables are used as a bed for Salmon with Warm Passion-Fruit Vinaigrette, but would also be good as a side dish with grilled meat or on their own as a warm salad.
Author: Martha Stewart
Cashew curry, a popular Indian dish, is the inspiration for this snack. The sweet coconut flakes subdue the heat of the spice.
Author: Martha Stewart
This may be a little more work than the average cookie, but these divine Apricot-Walnut rugelach are truly worth it.
Author: Martha Stewart
This saute is delicious as a side dish or tossed with pasta as a main.
Author: Martha Stewart