Maple syrup is boiled, poured into rows on a snow-lined tray, and rolled onto sticks to make this chewy, irresistible candy. To create "snow" indoors, pulse ice in a food processor.
Author: Martha Stewart
Author: Martha Stewart
A dry rub of coriander, cumin, cinnamon, thyme, and rosemary, followed by a quick turn on a hot grill, are the secrets to juicy, flavorful grilled lamb loin.
Author: Martha Stewart
Author: Martha Stewart
Halibut is the perfect partner for this robust sauce.
Author: Martha Stewart
This smooth, chocolately dessert is made with silken tofu, which is usually sold in vacuum-packed, shelf-stable containers in the Asian-food section of grocery stores.
Author: Martha Stewart
This recipe for homemade corn tortillas comes from Angie Vargas, a native of Monterrey, Mexico. Vargas works as a culinary instructor for League of Kitchens, an online school where you can cook alongside...
Author: Martha Stewart
Meyer lemons add a bit of floral sweetness you don't always find in marmalades, balancing out the bitterness. The preserves make a sensational glaze for roast chicken.
Author: Martha Stewart
Enjoy an easy but elegant dinner by topping a juicy pork chop with caramelized apple slices.
Author: Martha Stewart
Fresh, colorful, and delicious, this dessert layers vanilla cake with tart jam, juicy strawberries, and sweet whipped cream.
Author: Martha Stewart
This hearty meal is ready in just 30 minutes. Store-bought gnocchi (Italian for "dumplings") cook in just a few minutes, so they're faster than pasta. You'll have extra meat sauce left over to make Summer...
Author: Martha Stewart
Substantial, nutty noodles meet their match in a spirited Sicilian-style sauce.
Author: Martha Stewart
This bright and bracing salad balances out the rich, heavy flavors of many holiday dishes.
Author: Martha Stewart
Substitute this low-calorie, low-fat puree for mashed potatoes or use it as a building block for a variety of meals, such as Cauliflower Risotto.
Author: Martha Stewart
Enhancing the flavor of farm-stand summer peachesrequires little effort. Vanilla and brown sugar cook inthe peaches' natural juices inside a foil packet, forminga fragrant glaze to coat the soft, warm...
Author: Martha Stewart
The healthy fat from the coconut sauce adds to the flavor of this grilled chicken dish.
Author: Martha Stewart
Not to be confused with ham, a fresh leg of pork is relatively uncommon today. The traditional Cuban way is to dress it with oregano and lemon, an approach that couldn't be easier -- or better.
Author: Martha Stewart
Author: Martha Stewart
When the sourness of the cranberries could use a little kick, turn to fiery jalapenos.
Author: Martha Stewart
You will need 1 cup of mashed potatoes for this recipe, which comes from Kristin Klauser of Seaside, California. Peel and quarter a medium russet potato; boil in salted water (to cover) until fork-tender,...
Author: Martha Stewart
Bake a batch of these rich chocolate brownie muffins as fast as you can. They're so delicious, you'll want to eat them just as quickly.
Author: Martha Stewart
Fresh ham does not have the smoky, woody flavors of a cured ham; rather, its flavor is delicate and mingles well with herbs.
Author: Martha Stewart
Cranberry simple syrup gives this frozen cocktail a festive crimson hue -- perfect for the holidays!
Author: Martha Stewart
Cucumbers brined in vinegar solution and shot through with pepper and spice make spirited -- and addictive -- snacks.
Author: Martha Stewart
Like a vegetarian spaghetti carbonara! Meaty pistachios stand in for guanciale, cream amps up the usual eggs and cheese, homemade breadcrumbs add crunch, and a heap of lemon zest brightens up the whole...
Author: Martha Stewart
Snow-white coconutmargaritas -- rimmed withtoasted coconut -- are a tropicaltwist on the tequila classic.
Author: Martha Stewart
Smooth peanut butter is sealed inside chocolate-chocolate-chip dough. These are decidedly more chewy than a candy peanut-butter cup.
Author: Martha Stewart
Lemons pickled in salt and lemon juice will keep for up to a year. Dice or julienne the rind, and add to salads, pastas, and condiments.
Author: Martha Stewart
This Thai-infused salmon dish uses coconut milk, lemongrass and chiles, which results in a delicious dinner soup.
Author: Martha Stewart
This recipe is from Entertaining with Emeril, episode 2.
Author: Martha Stewart
This lean pork tenderloin gains lots of flavor from its spice rub and its side of Avocado-Pineapple Salsa.
Author: Martha Stewart
Buy the mangoes a day or two ahead of time to allow them to ripen.
Author: Martha Stewart
Author: Martha Stewart
Jerk chicken is seasoned with a mixture of thyme, cumin, red-pepper flakes, and garlic. Cool pineapple-cilantro rice balances the chicken's heat.
Author: Martha Stewart
Strawberry shortcake never tasted so good-or so nuanced. Heavy cream is steeped with basil then whipped, infusing it with its essence. Cover the cream with plastic wrap while it steeps to ensure that the...
Author: Martha Stewart
Flaky empanadas enfold spiced shrimp in this eastern Brazilian recipe.
Author: Martha Stewart
Dollop this verdant sauce atop our Dyed Deviled Eggs or Ramp Farinata, or use it to flavor our Roasted Leg of Lamb with Asparagus and Herbs.
Author: Martha Stewart
Buttermilk keeps baked chicken tender; a coating of cornflakes makes each piece as crispy as fried chicken, but with less fat.
Author: Martha Stewart
Serve these easy pickled veggies alongside sandwiches or hamburgers and hot dogs.
Author: Martha Stewart
Brownies, ice cream, chocolate sauce, and malt balls come together in this indulgent treat.
Author: Martha Stewart
Basic egg noodles are tossed with butter and toasted caraway seeds. Serve with our Ghastly Ghoulash for one terrifingly delicious meal.
Author: Martha Stewart
This Italian bread is good cut into long slices or split open for sandwiches.
Author: Martha Stewart
Wild Maine blueberries make a surprisingly delicious partner for roasted Granny Smith apples in this deep-dish pie and tint the filling a vivid shade of fuchsia.
Author: Martha Stewart
Pulling double duty as a tenderizer and flavor, a vinegar-based braising liquid is what makes this pork dish truly special.
Author: Martha Stewart