Taking a cue from the Venetian risi e bisi, a soupy rice-and-peas, this version with shrimp highlights sweet, crunchy sugar snap peas with Southeast Asian ingredients: the heat of chiles and ginger, the...
Author: Martha Stewart
The cubed tubers add a nice firm texture to the stew.
Author: Martha Stewart
The modest sardine turns into a delectable appetizer when grilled with salt, pepper, and a brush of olive oil.
Author: Martha Stewart
This family recipe for Great-Aunt Annie's traditional shortbread comes from viewer-baker Anne Evans.
Author: Martha Stewart
A stunning fall tart with a towering frangipane filling is crowned with cranberry jewels.
Author: Martha Stewart
The flavorful topping on this pizza -- briny littleneck clams with slab bacon, fresh parsley, onion, garlic, white wine, and cream -- is almost like a cooked-down New England clam chowder, concentrated...
Author: Martha Stewart
Cool and refreshing, this dip pairs best with raw vegetables like carrots, cucumbers, and bell peppers.
Author: Martha Stewart
The secret ingredient that adds a nutty flavor to our Classic Truffles? Lightly browned hazelnuts and Nutella.
Author: Martha Stewart
This recipe is based on the famous Key-lime pie from Joe's Stone Crab restaurant in Miami Beach.
Author: Martha Stewart
This flavorful Russian dish gets a twist with a stir-fry-like preparation.
Author: Martha Stewart
This satisfying meal -- chili, cheddar, hash browns -- takes only five minutes to prep. What could be more welcome after a busy day?
Author: Martha Stewart
The salt in this dish absorbs moisture as the potatoes cook, giving them soft, velvety flesh and crackled skin. Serve them with creme fraiche or sour cream.
Author: Martha Stewart
Use this frosting to make our Red Velvet Chocolate Cake.
Author: Martha Stewart
A bean salad withgreen beans, wax beans, and asparagus, is topped with pecorino vinaigrette.
Author: Martha Stewart
A big bowl of seasoned popcorn goes a long way -- and is an excellent healthy snack. There's a secret to getting every last kernel to pop (let stand 30 seconds), but this is among the easiest of snacks...
Author: Martha Stewart
Use this curry vinaigrette to make a delicious Mixed-Beet Salad, courtesy of chef Daniel Humm from Eleven Madison Park.
Author: Martha Stewart
Add a twist to your shortcake and use a sweet-tart rhubarb compote instead of the standard strawberries.
Author: Martha Stewart
The spicy green rice gets its color from chopped cilantro and poblano chiles. Serve it alongside grilled chicken for a delicious meal.
Author: Martha Stewart
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Lemon-Ginger Scones, or Blueberry-Almond...
Author: Martha Stewart
These crisp, delicate cookies are the perfect complement to our Earl Grey Pots de Creme.
Author: Martha Stewart
Escape the heat with a refreshing bowl of gazpacho. For the best color and flavor, choose deep yellow heirloom tomatoes and golden yellow squash.
Author: Martha Stewart
Sweet Chinese sausage browns quickly and adds just the right amount of richness to this one-pan supper.
Author: Martha Stewart
This recipe for sauteed artichokes is courtesy of chef Eric Ripert and is used to make his Arugula and Baby Artichoke Salad.
Author: Martha Stewart
This roasted bell peppers recipe from chef Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Greek Salad.
Author: Martha Stewart
A rich Middle Eastern-inspired spice mixture lends layers of flavor to these potatoes.
Author: Martha Stewart
Cranberry simple syrup gives this frozen cocktail a festive crimson hue -- perfect for the holidays!
Author: Martha Stewart
Author: Martha Stewart
This simple pasta dish is a satisfying supper.
Author: Martha Stewart
Evoke memories of puddings, candies, and other childhood comforts with this lush butterscotch dessert. Its grown-up look and taste are derived from browned butter and brown sugar in the filling and jewel-like...
Author: Martha Stewart
Add distinctive flavor to dinnertime with this easy recipe for a Chinese buffet favorite.
Author: Martha Stewart
The not-so-secret ingredient here is 1/4 teaspoon of ground black pepper, which adds a little kick to sweet sugar cookies. Serve these Black Pepper Cookies with our Zabaglione.
Author: Martha Stewart
Like a créme brulee, this dessert has crunchy caramelized sugar on top. But a silky lemon filling is below, chilled in a crisp tart shell made with paté sucree.
Author: Martha Stewart
The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime. Also try:Potato-Leek Frittata, Ham,...
Author: Martha Stewart
A cocktail worthy of Fred Astaire -- honeydew, lime juice, mint, and vodka, whirred in a blender and poured over crushed ice.
Author: Martha Stewart
This classic New Orleans side dish is made with a cornmeal crust.
Author: Martha Stewart
This dessert is baked using a technique called a "bain marie" (water bath), in which the baking dish is set inside a larger pan filled with hot water.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan...
Author: Martha Stewart
Once you make this popular Thai dish at home, you won't turn to take-out as often.
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
Browned butter, or beurre noisette, is the secret to the crust's rich, nutty flavor. Martha made this recipe on "Martha Bakes" episode 601.
Author: Martha Stewart
This stew of peppers, onions, tomatoes, and hot Italian sausage makes a colorful, piquant accompaniment to Sea Scallops with Sherry and Saffron Couscous.
Author: Martha Stewart
Author: Martha Stewart
Scallops and fennel take on a casual air when tossed with herbed pasta. Choose larger scallops if possible, so they won't tear as easily on the grill. This recipe comes from Martha Stewart's Grilling:...
Author: Martha Stewart
A shell made entirely of meringue is called a vacherin; these were filled with lime curd.
Author: Martha Stewart
Adding a rind of Parmesan cheese brings a rich flavor to this meatless soup.
Author: Martha Stewart
Parmesan cheese helps brown the cutlets and keeps them moist during broiling.
Author: Martha Stewart
Author: Martha Stewart
Delicious warm or at room temperature, this poached salmon only takes 30 minutes and can be made ahead so it's a hit with savvy home entertainers. Try it with Miso Aioli or Gingery Tomato-Basil Sauce.
Author: Martha Stewart
Snow-white coconutmargaritas -- rimmed withtoasted coconut -- are a tropicaltwist on the tequila classic.
Author: Martha Stewart