This bright-green jelly is traditionally served with lamb.
Author: Martha Stewart
These lightly spiced crab cakes get their flavor from hot pickled peppers, cayenne pepper, paprika, and cayenne pepper.
Author: Martha Stewart
Author: Martha Stewart
Grilling turkey outdoors, on a rotisserie, introduces a whole new dimension to its flavor. Wrap the turkey tightly with butcher's twine to keep the wings and legs from burning.
Author: Martha Stewart
Crisp cucumber and fresh mint and basil add a welcome savory note to this verdant fruit salad.
Author: Martha Stewart
Author: Martha Stewart
Apples and honey, Rosh Hashanah's symbols of a sweet new year, are perfect additions to a loaf of challah.
Author: Martha Stewart
Everyone will scream for this twist on soft-serve dunked in a chocolate shell. Chill the frosted cakes while you make a semisweet-chocolate glaze; after it cools to room temperature, carefully dunk them....
Author: Martha Stewart
Tart goat cheese is the perfect counterpoint to crunchy, rich walnuts in this appetizer perfect for your next cocktail party.
Author: Martha Stewart
Author: Martha Stewart
Fresh raw vegetables require few embellishments to highlight their flavors.
Author: Martha Stewart
Author: Martha Stewart
Caramelized shallots and sauteed lettuce enhance the sweetness of fresh peas in this warm spring salad.
Author: Martha Stewart
Author: Martha Stewart
Steaming sea bass keeps its richlayers of flavor intact. An addedbonus is that it's very low in fat.
Author: Martha Stewart
Author: Martha Stewart
This cocktail can be served as a dessert, or you can drink it instead of tea on a freezing winter afternoon.
Author: Martha Stewart
These savory pan-fried cakes are an ideal transition food for kids 10 months and older. The soft carrot wedges round out the meal.
Author: Martha Stewart
The spiciness of stir-fried shrimp is balanced bythe mild flavors of coconut noodles and baby bok choy.
Author: Martha Stewart
Just a few minutes under the broiler caramelizes the brown sugar which is a perfect compliment to the tart flavor of the grapefruit.From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan Books).
Author: Martha Stewart
Is it a dressing or a dip? Who cares? Green goddess dressing, the beloved California creation, doubles as a dip for a summertime crudite platter. The creamy concoction is studded with chopped fresh herbs...
Author: Martha Stewart
Don't stop at hot dogs: The sweet, spicy, puckery relish is great on burgers, sausages, and chicken breasts, too.
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
Author: Martha Stewart
Think beets are high maintenance? Think again. Peeled and diced, they tenderize in 10 minutes. Poached eggs also work in this recipe -- simply spoon over the hash.
Author: Martha Stewart
A grunt, sometimes called a slump, is a classic American skillet dessert combining fruit stew and a fluffy dough topping. Whether you're plucking berries at your campsite or at the farm stand, this is...
Author: Martha Stewart
Author: Martha Stewart
Artichokes are bathed in olive oil, white wine, red-pepper-flakes, garlic, and fresh herbs and braised until tender in this classic Roman dish.
Author: Martha Stewart
In these chocolate cookies, olive oil stands in for butter which results in a crisp texture and more intense cocoa flavor. A touch of honey in the dough lends a deeper sweetness than sugar alone. Delightfully...
Author: Lauryn Tyrell
Once it has cooled completely, the syrup can be stored in an airtight container in the refrigerator for up to one month.
Author: Martha Stewart
This recipe is a flavorful and decadent variation on classic mashed potatoes.
Author: Martha Stewart
Stewing is a three-step process: Brown the meat, add aromatics, seasonings, and a generous amount of liquid, and then simmer on the top of the stove until the chicken is tender.
Author: Martha Stewart
Other mild sausages, such as bockwurst and boudin blanc, are also delicious prepared this way. Serve the sausages with grainy or Dijon mustard.
Author: Martha Stewart
Use the leftovers from our Pork Chops with Fennel and Carrots for this recipe -- they give a meaty heft to vegetable tomato sauce over pasta.
Author: Martha Stewart
This is a delicious accompaniment to our Rib Roast with Rosemary-Garlic Potatoes.
Author: Martha Stewart
These bars make a delicious afternoon snack during holiday time.
Author: Martha Stewart
Author: Martha Stewart
Here's a simple and satisfying way to feed hungry guests with no fuss: Set out these sandwich fixings on a buffet at your next party or game night; feel free to add or substitute your own favorite fillings...
Author: Martha Stewart
Make Martha's Butterflied, Rolled, and Roasted Leg of Lamb for a scrumptious Easter dinner. Everyone will love the way this protein is prepared.
Author: Martha Stewart
Author: Martha Stewart
This simple, icy dessert will transport you to more tropical climes thanks to the tart and sweet flavors of lime and mango.
Author: Martha Stewart
Ricotta cheese is lightly sweetened and mixed with chopped dark chocolate. Dip into it with your favorite store-bought biscotti or bake a batch of sturdy homemade cookies. A platter of fresh fruit, such...
Author: Martha Stewart
Homemade citrus curd -- a mixture of eggs, sugar, butter, and orange and lime juices -- adds tangy flavor to this mousse.
Author: Martha Stewart
Clever shortcuts make these individual potpies from reader Martha C. Neumann of Bloomfield Hills, Michigan, surprisingly easy. Store-bought rotisserie chicken and pie dough cut the prep time; fennel bulb,...
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
Author: Martha Stewart
You loved our cornbread hors d'oeuvres baked in mini-muffin tins, so we found a way to make them even more scrumptious. Mix in one of the sweet, savory, or spicy flavor combinations below, or create your...
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 beef ragu begins with a rump roast, browned to deepen its flavor. The meat is then braised in a thick liquid of wine and crushed tomatoes, made aromatic with garlic and punched up with a little hot...
Author: Martha Stewart