Author: Martha Stewart
Author: Martha Stewart
Marshmallows were originally made from the root of the marshmallow plant; today, corn syrup and sugar are the main ingredients. Homemade marshmallows can be cut into any shape you like, and used to top...
Author: Martha Stewart
Ground turkey patties flavored with parsley, Worcestershire, and Dijon mustard are steamed then seared for these Mediterranean-inspired pita burgers. They're topped with lemon-infused yogurt, hummus, and...
Author: Martha Stewart
Author: Martha Stewart
Serve this sesame dipping sauce with savory Beef Shabu-Shabu, a classic recipe from Tadashi Ono and Harris Salat's "Japanese Hot Pots" cookbook.
Author: Martha Stewart
This chile-pepper-flavored vodka recipe comes from Martha's TV kitchen.
Author: Martha Stewart
Cut this sandwich into wedges and eat it like a pizza.
Author: Martha Stewart
Author: Martha Stewart
To make this simple autumn meal, all you need is a single skillet, a hot stovetop, and someone to set the table.
Author: Martha Stewart
Yes, you can have your meat and potatoes while staying healthy at the same time -- this satisfying and easy salad is proof.
Author: Martha Stewart
If you prefer some other dried fruit, such as cranberries, you can add them to this mix.
Author: Martha Stewart
While many traditional coleslaws contain sugar, this one gets its subtle sweetness from honey, apple, and raisins. Cruciferous vegetables, such as cabbage, may help reduce the risk of cardiovascular diseases...
Author: Martha Stewart
Recipe adapted from Sara Foster's Southern Kitchen (Random House; 2011).
Author: Martha Stewart
These simple-to-make chocolate almonds are a treat sure to please everyone's sweet tooth.
Author: Martha Stewart
These easy treats are a delight at the end of any meal.
Author: Martha Stewart
Make this butternut squash purée for a deliciously sweet autumnal side dish everyone will love.
Author: Martha Stewart
Use this hollandaise sauce to top our Steamed Artichokes with Poached Egg and Smoked Salmon.
Author: Martha Stewart
Olive oil and Parmesan cheese offset the bite of the broccoli rabe in this classic orecchiette pasta dish.
Author: Martha Stewart
Stash one of these rich treats in a lunchbox or Halloween-party favor bag. Mini marshmallows, semisweet chocolate chips, and chopped walnuts top the chocolate bar batter. This recipe comes from reader...
Author: Martha Stewart
One of the world's oldest health foods, lentils are nutritional powerhouses. Their high protein and fiber content steadies blood sugar, staving off hunger. Create this Curried Red Lentil Soup with Dried...
Author: Martha Stewart
This yeast dough recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company.Use the dough to makeSugar Buns, Sticky Buns,...
Author: Martha Stewart
Fresh summertime basil and tomatoes are a real treat when you serve a salad.
Author: Martha Stewart
Our Indian-tinged chutney enlivens simple chicken breasts.
Author: Martha Stewart
With store-bought dough and leftover roast chicken or a rotisserie chicken at hand, you can have this easy, cheesy enchilada-inspired pizza on the table in about an hour.
Author: Martha Stewart
The fluffy exterior of this cake conceals a delicious pink filling, made simply by combining some of the frosting with raspberry jam.
Author: Martha Stewart
The trick to cooking delicious squid is making sure that it spends little time in the pan -- flash-frying it is the best way to keep the squid flavorful and tender. This recipe comes from Tom Douglas.
Author: Martha Stewart
Meat from a single lobster, decadently poached in tarragon-citrus butter, then tossed in a vibrant tangelo dressing with tarragon leaves and citrus fruit, and then arranged over Bibb lettuce, is rich enough...
Author: Martha Stewart
This Classic Shrimp Boil with Corn and Potatoes recipe is as tasty as it is satisfying.
Author: Martha Stewart
Chickpeas and feta take care of the protein requirement, olive oil brings good fats, and whole-wheat couscous and broccoli make up the healthy carbohydrates.
Author: Martha Stewart
This puree can be used as a filling for Stuffed Sweet Dumpling Squash, but is delicious served on its own.
Author: Martha Stewart
Skip the artificial flavors and instead try cucumber water with this easy and simple recipe. Cucumber adds more zest to your water, making it easier to get the hydration you need. Serve cucumber water...
Author: Martha Stewart
Topped with a sour lemon sauce, this light, fluffy bread pudding is flecked with orange zest and studded with dried fruits, including prunes and apricots. For a festive holiday gift, wrap each bowl in...
Author: Martha Stewart
A bold sauce incorporating the flavors of Sicily like raisins, anchovies, and capers coat the long strands of spaghetti in this easy weeknight dinner. Almonds, Parmesan, and olive oil step in to temper...
Author: Martha Stewart
Don't toss broccoli stalks! If you peel and thinly slice them, you can cook them the way you do florets.
Author: Martha Stewart
This updated take on the classic Italian-style dish, Spaghetti Alla Carbonara, uses pancetta and lemon zest for subtle bursts of flavor.
Author: Martha Stewart
If your grill is large enough, you can cook everything at once. Give the hamburgers about a two-minute head start so that everything is ready to come off the grill at the same time.
Author: Martha Stewart
This refreshing drink is the perfect complement to our Lemongrass Beef Skewers and Rice Noodles with Scallions and Herbs.
Author: Martha Stewart
This starter of smoky, savory shrimp-and-sausage gravy comes from renowned Southern chef Scott Peacock. He likes to serve it up in individual cups, with a side of palate-cleansing quick-pickled crudité...
Author: Martha Stewart
For a shortcut to a pasta supper, make a silky sauce using cream cheese.
Author: Martha Stewart
A rich puree of Medjool dates gives this cakelike pudding a wonderful, deep flavor -- perfect with the rich toffee sauce that slicks the surface of the dessert.
Author: Martha Stewart
Both the chard stems and leaves are used in this fall pasta dish. A rich, tangy sauce made with sour cream and Gruyere cheese brings it all together.
Author: Martha Stewart
This rich ganache tops our Triple-Chocolate Cheesecake.
Author: Martha Stewart
Author: Martha Stewart
These mini-balls of fresh mozzarella cheese are even better when marinated and are delicious hors d'oeuvres.
Author: Martha Stewart
Rye isn't just for baking! Cooked like pasta in a pot of boiling salted water, the whole berries strike the perfect balance between chewy and tender, not to mention boast an impressive roster of nutrients....
Author: Martha Stewart
The tender leaves and hearts of artichokes are delicious dipped in aioli. If you like, snip the prickly points of the leaves with scissors before you cook the artichokes.
Author: Martha Stewart
A meaty, cheesy, deep-dish lasagna is always worth the wait, and you can enjoy the leftovers all week.
Author: Martha Stewart