Author: Martha Stewart
Mortadella, a slow-smoked Italian sausage, is also used in Lucinda's Italian meatloaf, polpette.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Author: Martha Stewart
Use this recipe to make our Pumpkin-Gingerbread Ice Cream Sandwiches.
Author: Martha Stewart
This Basque seafood stew features bay scallops, red snapper, and clams in their shells; tomato wedges, tiny Spanish olives, and a garnish of chopped fresh parsley round out the flavors.
Author: Martha Stewart
Ginger, fish sauce, and rice noodles make this a chicken soup for aficionados of Thai cuisine.
Author: Martha Stewart
With Kalamata olives and garlic flavoring the yolk, these deviled eggs have a Mediterranean flavor.
Author: Martha Stewart
Piquillo peppers, from northern Spain, are red and smoky-sweet. When stuffed with shrimp salad, they make a flavorful appetizer.
Author: Martha Stewart
Though made entirely of corn, these traditional summer fritters resemble fried oysters -- hence the name, from Emeril Lagasse's book "Farm to Fork."
Author: Martha Stewart
Traditionally served on the first day of the Chinese New Year in early spring, spring rolls are lighter versions of the egg roll. These mango-lobster rolls are accompanied by a sweet-and-sour chili dipping...
Author: Martha Stewart
In chef Rick Bayless's escabeche recipe, tangy fruit vinegar and water replace the richer, heavier flavors of wine and stock.
Author: Martha Stewart
This mixture of apples, nuts, and wine is eaten at the Passover seder. Kosher wine is generally sweeter than other red wines and is an essential part of this dinner recipe.
Author: Martha Stewart
This recipe for spinach pear salad comes from "Seattle Kitchen" by Tom Douglas.
Author: Martha Stewart
Use this recipe when making our Artichoke Bottoms au Gratin.
Author: Martha Stewart
This wonderful holiday recipe for candied ginger shortbread wedges can be found in Season's Eatings.
Author: Martha Stewart
This satiny pumpkin filling finds a perfect partner in our shortbread crust, which is surprisingly simple to make.
Author: Martha Stewart
Feta and gorgonzola are two other cheeses you could try with this salad. Their flavors stand up to the steak, and, like goat cheese, they have the right texture for crumbling.
Author: Martha Stewart
This delicious sweet cinnamon flatbread recipe is courtesy of Jennifer Behar, owner of Jennifer's Homemade.
Author: Martha Stewart
This sweet Mother's Day treat comes to us from reader Angie M. Biggin of Lyons, Illinois. Serve this easy Lemon Poppy-Seed Tea Cake along with other afternoon-tea desserts.
Author: Martha Stewart
Forgo the traditional frying -- and mixing up the batter! -- for this Latin American treat. Instead, bake store-bought puff pastry for churros that are easier to make but full of the same spicy sweetness:...
Author: Martha Stewart
Author: Martha Stewart
Executive chef James Palmer serves coconut curry shrimp as a first course at Strawberry Hill, a remote resort outside Kingston, Jamaica.
Author: Martha Stewart
These ingredients are only suggestions; use whatever is ripest, from the market or your own garden.
Author: Martha Stewart
Buttermilk helps make this cake tender and moist while rum gives it a lighthearted tropical kick. If you'd rather let the whole family enjoy this dessert, however, you can use orange juice for a kid-friendly...
Author: Martha Stewart
The Oven-Roasted Chestnuts are key to this stuffing and add a unique nuttiness that practically screams "fall."
Author: Martha Stewart
Fruitwedges are arranged on patebrisee and baked, then glazedwith warmed apricot jam.
Author: Martha Stewart
This potato salad combines earthy, waxy fingerling potatoes with crunchy spring vegetables and mayonnaise flavored with fresh herbs.
Author: Martha Stewart
Serve this so-flavorful side with roast chicken or fish.
Author: Martha Stewart
Butternut squash gives this pie a rich, buttery taste, but you can use pumpkin instead; substitute 1 2/3 cups canned pumpkin puree and skip step 1.
Author: Martha Stewart
Switch up your pizza routine by ditching the red sauce. Slather on some creamy ricotta instead, followed by your favorite cheeses for topping. Martha made this recipe on Martha Bakes episode 503.
Author: Martha Stewart
Author: Martha Stewart
Serve a restaurant-style fall brunch at home with brioche French toast, caramelized apples, and nutty frangipane (almond-flavored cream or paste) from chef Alain Allegretti.
Author: Martha Stewart
This salad combines, earthy, sweet, tart, and savory flavors.
Author: Martha Stewart
In Vietnam, a bowl of this noodle soup -- or one of its variations -- is often served for breakfast.
Author: Martha Stewart
Chicken is taken to the next level with the addition of sofrito, a flavorful Spanish sauce.
Author: Martha Stewart
The vegetable filling for this wrap takes its cues from the classic Provencal stew. Soluble fiber in eggplant and chickpeas may reduce LDL ("bad") cholesterol; lycopene in tomatoes can help protect against...
Author: Martha Stewart
Flapjacks turn fancy with this yeast batter, which gives them a brioche-like texture.
Author: Martha Stewart
The mild flavor of the pork benefits from the heat and spice of the garlic and jalapenos.
Author: Martha Stewart
This tangy chilled puree gets its striking color from earthy beets and red bell peppers. They're cooked with shallots and then blended into a silken soup. Goat cheese, a traditional partner to beets, lends...
Author: Martha Stewart
This moist cookie bar is the perfect partner to a glass of milk or a cup of tea.
Author: Martha Stewart
This peppery, citrus salad is good with grilled salmon, shrimp, or pan-seared tofu.
Author: Martha Stewart
Meyer lemons are especially delicious, but any lemons will work for this recipe. You may substitute two teaspoons superfine sugar for the lemon syrup if desired.
Author: Martha Stewart
This Pureed Butternut Squash Soup has pureed butternut squash along with onions, ginger, and garlic for a smooth, creamy texture. Whip up this soup recipe on the next chilly day.
Author: Martha Stewart
These homemade versions of a favorite snack food are filled with healthy fruit and nuts and are very simple to make.
Author: Martha Stewart
Simmer herbed meatballs with escarole and kidney beans for a soothing soup. Stir in some of our Parsley-Walnut Pesto for added flavor.
Author: Martha Stewart
To grill radicchio and endives so that they are flavorful and moist, place them close together on the grill.
Author: Martha Stewart