For this sublime chicken salad, we start the poached chicken in cold water so the meat stays silky. Our second trick is hacking (or loosely chopping) the meat, to create jagged shapes that grab onto one...
Author: Greg Lofts
Searing the lamb before roasting ensures beautiful browning and added depth of flavor. The pomegranate molasses in the sauce imparts a fruity-tart note that's wonderful with the meat.
Author: Martha Stewart
The taste of lemon is a little like the shift in the air when the season starts to turn from chilly to warm-refreshing and deliciously unpredictable. In this dish, paper-thin crepes are topped with slices...
Author: Martha Stewart
Isaac Mizrahi's ice cream treat is a fabulous way to cool down on a hot summer day.
Author: Martha Stewart
This soup is super creamy in texture, but it contains no actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.
Author: Martha Stewart
The cilantro blended with the rice noodles gives this pesto pasta dish an Asian feel.
Author: Martha Stewart
Author: Martha Stewart
Use this frosting with Surprise Cookies.
Author: Martha Stewart
Surprise everyone at the dinner table with a stack of fluffy chocolate pancakes for dessert; they're especially good drizzled with hot fudge sauce.
Author: Martha Stewart
Serve these peaches with a scoop of vanilla ice cream and your favorite shortbread cookie.
Author: Martha Stewart
This classic Italian egg dish is its country's answer to the French omelet -- but much more versatile. It's great for breakfast, lunch, and dinner, and delicious hot or at room temperature. Once you get...
Author: Martha Stewart
You can cook a whole fish in a flash if you use a wok. In this riff on the classic Chinese-restaurant dish, red snapper and scallions are braised in a fragrant garlic- and ginger-infused oil.
Author: Martha Stewart
Use leftover risotto from last night's dinner to make a simple lunch of small fried cakes.
Author: Martha Stewart
This recipe for clams oreganata is from Sal Scognamillo of Patsy's Italian Restaurant.
Author: Martha Stewart
The soft, yeasted crust of the butterkuchen is just the right texture for mopping up its loose, custardy filling.
Author: Martha Stewart
Celery root, also known as celeriac, tastes like a cross between celery and parsley; choose a small, firm root. Martha made this recipe on Cooking School episode 407.
Author: Martha Stewart
Pomegranate juice adds a tart flavor. If you'd like to omit it, adjust the finished dip with more lemon juice and olive oil.
Author: Martha Stewart
Chef Marcus Samuelsson shares this taco recipe, saying it's the freshest fish you can find that works the best and that you need a very hot grill for optimum success. Put the spicy slaw on top of each...
Author: Martha Stewart
Use chef Roberto Guerra's Cuban Mojo, a signature sauce in Cuban cuisine, to make his Cuban-Style Roast Pig recipe.
Author: Martha Stewart
Tarragon and beets have a natural affinity for each other, especially when the beets are roasted. It's a striking combination in salads or, as shown here, served in endive spears as an hors d'oeuvre.
Author: Martha Stewart
Chef Rick Bayless uses salsa to spice up baked fish fillets.
Author: Martha Stewart
This easy side dish highlights the bounty of the farmer's market in summer.
Author: Martha Stewart
It would be easy to believe that taco salads were invented by kids. They're just as yummy as traditional tacos, but everything is tossed in a crunchy "bowl" that you can eat.
Author: Martha Stewart
Wash the radicchio and escarole -- the chicories -- in advance, and keep them in the refrigerator so the salad will be cool and crisp when served.
Author: Martha Stewart
The golden-brown exterior camouflages thehidden treasure -- a ring of pecan streuselsuspended in a melt-in-your-mouth butterycakeenriched by the addition of tangy sour cream.
Author: Martha Stewart
In this summery spread, tangy goat cheese stands up to powerful flavors like fresh oregano, red pepper flakes, and fruity extra virgin oil.
Author: Martha Stewart
Grill pineapple to give it a charred touch before tossing it with basil and cucumber.
Author: Martha Stewart
Cozy up with this warming, Southeast-Asian-inspired soup that features a lemongrass-scented broth, silken tofu, and tender noodles. To ward away any sign of a cold, a serving of vitamin C-packed broccolini...
Author: Martha Stewart
This delicious dinner of beef tenderloin with fresh horseradish and black-pepper crust has been adapted from "Emeril's Creole Christmas," written by Emeril Lagasse and Marcelle Bienvenu.
Author: Martha Stewart
Applesauce makes these cookies extra soft while the icing and golden raisins add a heaping dose of sweetness.
Author: Martha Stewart
You can prep this chicken dinner quickly, then roast it in the oven. You'll end up with lots of extra vegetables to use another night, in our Baked Egg Custard with Cheese.
Author: Martha Stewart
Almost anything green is game here: Good options include turnip or beet greens, spinach, kale, fresh herbs, and green onions.
Author: Martha Stewart
Roasted apples recall homemade applesauce but don't require a turn through a food mill.
Author: Martha Stewart
This spiced-up pot roast will make you think of a ranch-house kitchen, where something fragrant and hearty is always in the oven. Long, slow, moist cooking (we use beer for the liquid) makes brisket extraordinarily...
Author: Martha Stewart
These cookies benefit from the addition of buttery, rich macadamia nuts and a dip in luscious chocolate.
Author: Martha Stewart
Author: Martha Stewart
In the days after Thanksgiving, keep it simple: These turkey potpies combine the supper's surplus with on-hand items for an outstanding Thanksgiving encore that everyone will love.
Author: Martha Stewart
This Latin-inspired side dish is full of vibrant flavors and pairs well with pork tacos, baked chicken, or even quesadillas.
Author: Martha Stewart
This flavorful Russian dish gets a twist with a stir-fry-like preparation.
Author: Martha Stewart
The uniform heat of a panini press gives these vegetable sandwiches just the right crispness. But they can easily be made without a press: Heat the panini in a heavy skillet (preferably cast iron) over...
Author: Martha Stewart
Boasting three kinds of ginger (ground, crystallized, and fresh), these crispy cookies are packed with flavor. They pair perfectly with our Espresso Ice Cream. Martha made this recipe on Martha Bakes episode...
Author: Martha Stewart
Purists may disdain frozen margaritas, but purists don't have the upper hand in San Antonio. This version keeps it simple, with fresh lime juice, tequila, sugar, and lots of ice blended into a frosty mass...
Author: Martha Stewart
When time is tight, nothing beats a 30-minute meal made in a single skillet.
Author: Martha Stewart
This delicious stew of chicken, tomatoes, and mushrooms takes very little time to prepare and cook.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Treat yourself to a savory cheese souffle with this recipe from Judith Jones' "The Pleasure of Cooking for One."Photo Credit: Christopher Hirsheimer
Author: Martha Stewart
We serve this creamy rice dish with grilled skewered shrimp and Spicy Lime Dipping Sauce.
Author: Martha Stewart
This recipe for lobster fra diavolo is courtesy of Sal Scognamillo, the owner of Patsy's.
Author: Martha Stewart
Author: Martha Stewart