This tasty dessert takes only minutes to prepare.
Author: Martha Stewart
Prepared tapenade is a great pantry item to have on hand for any number of reasons. We love tossing a hearty black olive tapenade with pasta, tomatoes, feta, and parsley for a quick weeknight meal.
Author: Martha Stewart
Crab cakes, shaped as cocktail-size rounds, include ginger, coconut milk, and cilantro.
Author: Martha Stewart
These slightly sweet onions are a flavorful topping for pizzas and pastas or as a sandwich condiment. To achieve a melt-in-your-mouth quality, the onions need to be cooked very slowly.
Author: Martha Stewart
Creamy Gorgonzola tops fresh figs and crostini with prosciutto.
Author: Martha Stewart
Leeks, brioche, and two cheeses are layered and topped with a cream mixture; the dish is then baked until velvety inside and golden brown on the outside.
Author: Martha Stewart
Milk is used twice in Martha's rendition of scalloped potatoes-the beloved holiday side dish: once to cook the potatoes, and again to create a creamy sauce before baking.
Author: Martha Stewart
Roasted vegetables have a sweet, smoky flavor. Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches.
Author: Martha Stewart
In this simple side dish for Thanksgiving, adding fresh dill, lemon and butter to brussels sprouts adds extra layers of delicious flavor.
Author: Martha Stewart
Glazing the burgers with chili sauce keeps them moist and adds extra flavor. Look for chili sauce (actually a spicy ketchup) in the condiments aisle of your grocery store.
Author: Martha Stewart
Cauliflower baked with goat cheese is a lush combination; orange juice gives surprising zing, and prosciutto and fresh thyme add more flavor.
Author: Martha Stewart
Instead of using pricier traditional Arborio rice, we experimented with long-grain white rice in this risotto. It yields results that are just as creamy and delicious.
Author: Martha Stewart
This side dish is packed with whole grains and fresh herbs. Serve it alongside roasted chicken or Seared Fish with Beets and Broccoli.
Author: Martha Stewart
Creamy whites and the palest greens compose these wintry crudites. The delectable dip pairs well with any vegetable, any time of year. This recipe is adapted from Martha Stewart's Appetizers.
Author: Martha Stewart
The tops of these brownie-like cookies look as if they've been shattered. Coat the balls of dough thoroughly in confectioners' sugar before they go in the oven. They'll flatten and "crack" on their own...
Author: Martha Stewart
This salad incorporates seasonal fruits and vegetables and uses simple techniques to enhance their flavor.
Author: Martha Stewart
Use this rich butterscotch-flavored frosting to decorate Martha's spectacular Brown-Sugar Layer Cake or any dessert you please.
Author: Martha Stewart
This crunchy sweet toffee is the perfect snack for Passover--and so good and easy to prepare, you'll crave it all year!
Author: Martha Stewart
Because this recipe is so simple, using excellent ingredients is important. Choose a ripe avocado that gives slightly when pressed. Use smooth, richly flavored extra-virgin olive oil, and splurge on good...
Author: Martha Stewart
Because the cookies are easier to grind when they're brittle, this recipe calls for crisp ones.
Author: Martha Stewart
With its toasted brioche and healthy dollop of mascarpone mixed with heavy cream, this soup is a close cousin to classic berry pudding. The brioche soaks up fruit juices in a satisfying way.
Author: Martha Stewart
With sunny mango, rosy radishes, and bright-green cucumbers, this salad's flavors are as vibrant as its colors.
Author: Martha Stewart
Author: Martha Stewart
We love the combination of rich hazelnut shortbread (an easy press-in crust) and sweet-tart berry jam in this slab pie. Crumble more shortbread on top to mimic the lattice of a classic Linzer torte.
Author: Martha Stewart
Berries and lemon slices hint at the flavors in this nonalcoholic cooler.
Author: Martha Stewart
This rich Hungarian beef stew is a labor of love and well worth the effort. Stew beef, such as chuck, becomes super tender when cooked with plenty of red wine, diced tomatoes, vegetables, and herbs for...
Author: Martha Stewart
Dried cherries can be used in place of the tart cranberries.
Author: Martha Stewart
The key to the marbleized look of this chocolate-peanut butter tart: a wooden skewer, which is used to swirl warm peanut butter atop chocolate ganache.
Author: Martha Stewart
This one-pot alternative to takeout is bursting with authentic Thai flavors.
Author: Martha Stewart
If your ice cream maker is large enough, you can easily double the recipe to make 6 cups.
Author: Martha Stewart
This recipe is used with Teatime Coconut Layer Cake.
Author: Martha Stewart
Since these sublime cookies rely on butter for much of their flavor, use the best quality creamery butter you can find.
Author: Martha Stewart
These two cabbage cousins offer an interesting twist on the traditional coleslaw. Kohlrabi makes a great addition to stir-fries, while turnips, when pureed with a little butter, serve as an excellent side...
Author: Martha Stewart
Blondies are made even more irresistible, thanks to cinnamon, ginger, and cloves.
Author: Martha Stewart
Hot pepper jelly may be a southern staple, but here it lends mild heat and sweetness to this Asian-inspired shrimp-and-noodle dish.
Author: Martha Stewart
This recipe for red snapper with ginger-scallion relish is courtesy of chef Gregory Brainin.
Author: Martha Stewart
Two kinds of mustard mixed with sugar make a sweet, tangy contrast to cool, salty gravlax.
Author: Martha Stewart
Author: Martha Stewart
This recipe makes enough polenta to refrigerate for later use. As it chills, it becomes firm and sliceable -- perfect for broiling or pan-frying.
Author: Martha Stewart
Author: Martha Stewart
Tuna is a good source of omega-3 fatty acids, which may protect against heart disease, high blood pressure, and many cancers. Capers bring Mediterranean flair -- and antioxidants -- to this dish.
Author: Martha Stewart
Make the summer season last a little longer with a languorous Provencal meal and an uncomplicated menu full of bright flavors.
Author: Martha Stewart
With only small amounts of ham and good-quality Parmesan cheese, we've added lots of flavor to this dish.
Author: Martha Stewart
Cucumbers and radishes are a good pair, each offering distinctive texture, flavor, and color. This Cucumber Salad with Radish and Dill is a refreshing side dish.
Author: Martha Stewart
For an easy and elegant summer dinner, bake this cheesy tart that showcases juicy slices of heirloom tomatoes paired with flaky store-bought puff pastry, buttery brie, and briny capers. Simply pair with...
Author: Sarah Carey
This recipe is brought to us by Andre Soltner, the former chef and owner of Lutece restaurant in New York City. It is different from many other charlotte recipes in that it's served hot.
Author: Martha Stewart
Familiar ingredients come together in an unexpected way in a stew ofblack cod, tomato, andsaffron; scallions, dried currants, and almonds add fragrance and compelling texture. Crusty baguette is justright...
Author: Martha Stewart
You can use any firm-fleshed fish for this recipe. Scattering salt in the skillet prevents the fish from sticking without adding fat, and also seasons it. This dish is delicious at any temperature.
Author: Martha Stewart