In this tagine-like stew, the apricots cook down to make a delicious coating for the meat and vegetables.
Author: Martha Stewart
Author: Martha Stewart
These savory chips will keep up to a week in an airtight container. Serve with White Bean, Yogurt, and Feta Dip.
Author: Martha Stewart
If you're looking for a great steak dinner without breaking the bank, try marinating an inexpensive cut of meat. This marinade imparts a vibrant flavor with a distinctly Latin influence. Serve grilled...
Author: Martha Stewart
This flavored whipped cream is a breeze to make, which goes well with our Angel Food Cake. Cook the caramel cream in a saucepan and chill completely before whipping into stiff, delicate peaks.
Author: Martha Stewart
The heady flavors of Provence come together in this side dish, which can be assembled up to four hours ahead and reheated at the last minute.
Author: Martha Stewart
For stronger lemon flavor, add some juiced lemon halves (wash lemons before squeezing) to the lemonade.
Author: Martha Stewart
This mouthwatering baked sweet potato is loaded with fiber and vitamin C.
Author: Martha Stewart
Use this stuffing recipe when making Emeril's Turkey Roulade.
Author: Martha Stewart
By mixing pureed cauliflower with just a few other ingredients, it's easy to whip up this delicious soup.
Author: Martha Stewart
Irish butter has a high butterfat content, making it especially flavorful. It's expensive to use for everyday baking but worth the splurge for this shortbread, where the ingredient shines.
Author: Martha Stewart
For this simple and refreshing dessert, ruby port is poured into a halved Charentais melon. The fortified wine brings out the fruit's sweetness; dark chocolate adds a bittersweet touch.
Author: Martha Stewart
The juices of grapefruit and lime -- tempered by soy sauce and sesame seeds -- make this just the blend for a delicate Asian-inspired salad with thinly sliced cucumber and finely grated carrot.
Author: Martha Stewart
This recipe can also be made as one large pie: Use a nine-inch pie pan and half of the pie dough recipe; freeze the remaining dough for a later use.
Author: Martha Stewart
Sicilians makegood use of the many citrus groves ontheir island; a traditional breakfast is ascoop of lemon gelato served on brioche. Of course, the combination isalso suitable for dessert.
Author: Martha Stewart
Thanksgiving may be the ultimate pie holiday, but there's still room to offer guests a little something on the lighter side.
Author: Martha Stewart
This ricotta ice cream is a delicious, egg-free and easy frozen treat. The creaminess of the ricotta gets a tart bite from firm berries.
Author: Martha Stewart
This delicious arugula with roasted salmon recipe makes a light and healthy dinner.
Author: Martha Stewart
White-flour garganelli are just right for the subtle flavors of a slow-simmered pork ragu. You can find mortadella at Italian markets and gourmet shops.
Author: Martha Stewart
Author: Martha Stewart
This recipe for cheesy breadcrumb topping is courtesy of Susan Spicer and can be found in her cookbook, "Crescent City Cooking."
Author: Martha Stewart
Garlic, tomato, capers, and fresh basil give blanched Swiss chard a puttanesca-esque flavor in this easy side dish.
Author: Martha Stewart
Crisp-tender asparagus, bright lemon zest and juice, rich mascarpone, and salty Pecorino Romano make a sensational sauce for this one-pot pasta dish. Grated hard-cooked egg yolks add extra oomph.
Author: Martha Stewart
Keep dinner under wraps: Seal ingredients in parchment to trap moisture and flavor and you'll uncover a delicious meal.
Author: Martha Stewart
Tangy olives balance sweet onions and peppers in this salsa. Its tartness is a good alternative to a squeeze of lemon juice on different sorts of white fish, such as tilapia.
Author: Martha Stewart
Everyday Food host Sarah Carey's jam recipe skips the traditional pectin and calls for just four ingredients: fruit, sugar, salt, and fresh lemon juice.
Author: Martha Stewart
Make these crispy bowl-shaped cookies to serve our Cherry Sherbet. The tuile batter can be made a day in advance. Refrigerate it in an airtight container until you're ready to bake.
Author: Martha Stewart
This is a maple treat worth serving for breakfast or dessert.
Author: Martha Stewart
Think beyond basil: Pesto is a great way to use leftover herbs.
Author: Martha Stewart
If you prefer to make a vegetarian version of this soup, you can leave out the ham.
Author: Martha Stewart
Using both Gruyere and fontina gives this savory Bread Pudding with Ham, Leeks, and Cheese complex flavor-and they melt beautifully. Serve it with our Wilted Baby Spinach with Crispy Shallots.
Author: Martha Stewart
The mayonnaise in this potato salad gets a boost from anchovies. Refrigerate extra mayo in an airtight container, up to 5 days. Try it on sandwiches or with french fries.
Author: Martha Stewart
This lasagna bolognese recipe uses the meat sauce to elevate a classic lasagna.
Author: Martha Stewart
Served in a roasted pumpkin, this hearty dip can be eaten on crackers, bread, or baby carrots.
Author: Martha Stewart
Be sure to squeeze all juice from the onion; this will prevent the patties from falling apart.
Author: Martha Stewart
Don't toss those seeds! With a bit of seasoning and a little honey, you can make a sweet and spicy snack with a satisfying crunch.
Author: Martha Stewart
Use this Empanada Dough recipe to make our Spicy Chicken Empanadas.
Author: Martha Stewart
Put your broiler to good use with this recipe featuring salmon and pineapple brushed with a maple syrup and cayenne glaze that's done in 20-minutes.
Author: Martha Stewart
Veracruz sauce is traditionally served with seafood, such as red snapper or shrimp. Here, we've mixed things up with chicken thighs that bake up juicy and crisp for a dinner that's quick and easy.
Author: Martha Stewart
Author: Martha Stewart
This chicken recipe from Joan Nathan's "Jewish Cooking in America" is a flavorful make-ahead dinnerto serve for Passover.
Author: Martha Stewart
This nutritious Chicken-and-Mango Salad salad features madras curry powder, a blend of spices that includes turmeric, coriander, cumin, and cinnamon, and features avocado, watercress, and red onion.
Author: Martha Stewart
Fresh raw vegetables require few embellishments to highlight their flavors.
Author: Martha Stewart
The cherry bomb evokes the Shirley Temple that used to make you feel grown-up.
Author: Martha Stewart
This delicious brandy milk punch recipe can be found in "In the Land of Cocktails" by Ti Adelaide Martin and Lally Brennan.
Author: Martha Stewart
This dip is what bagels dream about. With a kick of horseradish, this smoked salmon dip packs all the flavors of your favorite New York deli in to one bite.
Author: Martha Stewart
This modern version of the classic cookie will dazzle your guests when they get home with their takeaway treats.
Author: Martha Stewart
Sour cream gives this pound cake a rich, moist texture. This recipe is from Julie Richards, of Charlottesville, Virginia.
Author: Martha Stewart
You'll find a number of uses for this recipe's creamy stuffing. Try it on bruschetta or bagels, in sandwiches, or tossed with pasta.
Author: Martha Stewart