Mussels take on a lusty new accent when steamed in fruity red wine infused with roasted garlic and thyme. A green salad and hunks of crusty bread complete this postcard from summer.
Author: Martha Stewart
Use two pantry ingredients to amp up this Southern classic: cocoa powder and espresso powder. The easy filling only calls for a bowl and a whisk -- no mixer required!
Author: Martha Stewart
This creamy potato-leek soup turns leftover mashed potatoes into a lunchtime favorite.
Author: Martha Stewart
These savories were originally crumbly pancakes with a strong buckwheaty, yeasty flavor. Nowadays, they're more cohesive, subtle, and sophisticated. Served with spoonfuls of creme fraiche and sevruga caviar,...
Author: Martha Stewart
Summer tomatoes are a thing of beauty, but what if you're wanting to take a (short) break from all those caprese salads? Try this Spanish-inspired-side that braises chopped fresh tomatoes alongside sturdy...
Author: Martha Stewart
This ginger syrup can be used to flavor just about anything, but we love adding it to plain seltzer for homemade ginger ale.
Author: Martha Stewart
Looking for an easy sweet dessert to serve for Passover? This crowd-pleasing recipe for macaroons offers an intense chocolate flavor without ingredients to be avoided during the Jewish holiday, such as...
Author: Martha Stewart
In this hearty dish, potato pierogi are served over sauteed mushrooms and our Quick Sauerkraut.
Author: Martha Stewart
Don't use thin pretzels in this recipe--they'll make the cakes too salty.
Author: Martha Stewart
Author: Martha Stewart
Here, zesty wasabi sauce punches up seared salmon; you can also drizzle it over any simply cooked fish, shellfish, or poultry.
Author: Martha Stewart
Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini -- kale goes with everything!
Author: Martha Stewart
Author: Martha Stewart
All you need to make this simple autumn meal is a single pot, a hot stovetop, and someone to set the table.
Author: Martha Stewart
This ham-and-cheese panini is a delicious and filling sandwich sure to please the whole family.
Author: Martha Stewart
These Italian-inspired tea sandwiches are easy-to-assemble and a sure-fire crowd pleaser.
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
Steamed spinach, cooked in mere minutes, is tossed with heart-healthy olive oil in this easy side dish.
Author: Martha Stewart
These cakes are a cross between madeleines and cornbread, sweetened with honey.
Author: Martha Stewart
Set the scene for a fun get-together with finger foods you can set out and forget about -- like this delicious, no-fuss dip.
Author: Martha Stewart
The arrival of spring heralds the appearance of some of the best-tasting vegetables. This risotto recipe, created by chef Biba Caggiano, of the Biba restaurant in Sacramento, California, and featured on...
Author: Martha Stewart
While it's unclear whether the origin of this Thai curry dish is Muslim, Indian, or Malaysian, one thing is for sure: it's absolutely delicious. Massaman curry paste is chock-full of fragrant spices, from...
Author: Martha Stewart
Use to make Brucie chef Zahra Tangorra's Roasted Roma Tomato Lasagna.
Author: Martha Stewart
Make an easy St. Patrick's Day treat with this tasty recipe for Brown Griddle Scones scones from Darina Allen's cookbook "Forgotten Skills of Cooking."
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
We've dressed up our Classic Pound Cake recipe with chocolate chips and a decadent sauce.
Author: Martha Stewart
All you have to do is say "nachos" and people come running. This rendition from Emeril Legasse is fun to put together and even more fun to eat.
Author: Martha Stewart
Ring in the New Year with this festive holiday drink. Also try:Mandarin Cocktail
Author: Martha Stewart
These delicious iceberg wedges with buttermilk blue cheese dressing make a tasy side salad.
Author: Martha Stewart
A delicate custard holds slices of sweet Bosc pear and jewel-like cranberries in this elegant tart. Most of the time needed is hands off, and the press-in crust means no rolling, so this gorgeous dessert...
Author: Martha Stewart
In this classic American dessert, some crumb topping sinks as the pie bakes, making a cakelike layer between the molasses custard on the bottom and the sugary topping. Serve with a dollop of lightly sweetened...
Author: Martha Stewart
A crisp, savory cracker with the ease of a slice-and-bake cookie, these snacks are flavored with Parmesan, almonds, and thyme, and come together easily in the food processor. Serve them with afternoon...
Author: Martha Stewart
These savory potpies have the leaves and fronds of whole herbs rolled into the dough that tops them -- the result is as pleasing to the eye as it is to the palate.
Author: Martha Stewart
Buy shelled and deveined shrimp, and this recipe is as fast as dinner gets. Be sure to zest the lemons before you juice them.
Author: Martha Stewart
For a quick, easy, and delicious meal, make this salad for supper in under 30 minutes.
Author: Martha Stewart
In candy-making, the goal is usually to prevent caramel from crystallizing. For this recipe, that's exactly what you want to do to in order to create the grainy, sandy-sugary coating beneath the chocolate....
Author: Martha Stewart
Olive oil and Parmesan cheese offset the bite of the broccoli rabe in this classic orecchiette pasta dish.
Author: Martha Stewart
One skillet dinners for the win! This slightly spicy curried shrimp bake is ready to hit the table in just 30 minutes.
Author: Martha Stewart
Author: Martha Stewart
This great recipe for arancini with marinara sauce is courtesy of Carmella Mitrano. For an alternative, try our Arancini with Sage.
Author: Martha Stewart
Rich cookies become richer with cashew butter. Cookies can be baked so they are either soft or crisp.
Author: Martha Stewart
The ginger syrup made in step one may be stored in an airtight container, refrigerated, for up to a week.
Author: Martha Stewart
White beans add protein while chopped zucchini adds crunch to this delicious vegetarian salad from Allison Jeffries of Bethesda, Maryland.
Author: Martha Stewart
An ancient member of the pea family (Europeans and North Africans have been eating them for millennia), fava beans have a nutty taste and buttery texture all their own.
Author: Martha Stewart
Parsley and mint work in tandem in this unexpected take on pesto to add brightness to any dish.
Author: Martha Stewart
Bacon gives these nutrient-rich greens an extra punch of flavor, from "Mad Hungry," by Lucinda Scala Quinn.
Author: Martha Stewart
Ground turkey, carrots, and green beans-with a little cream -conjure pot pie; a food processor brings the dough together quickly. These hand pies are a surefire pick-me-up when you're on the go; the recipe...
Author: Martha Stewart
Use this recipe to make stuffing or simply serve it alongside weeknight dinners.
Author: Martha Stewart