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
This summer salad has it all -- crunchy, peppery greens; soft, smooth cheese; and sweet, smoky, slightly caramelized peaches hot off the grill.
Author: Martha Stewart
This Chickpea and Cucumber Salad with Fresh Mint is a refreshing minty salad for any time of year.
Author: Martha Stewart
En papillote is a French term meaning "in paper." It's a cooking method in which food is placed inside a packet of parchment paper and cooked in its own juices.
Author: Martha Stewart
A taco bar lets guests select their favorite fillings and fixings, choosing from chicken, pork, lettuce, radishes, cilantro, cheese, sour cream, salsas, and a squeeze of lime.
Author: Martha Stewart
Author: Martha Stewart
The unexpected pairing of oats and cream cheese adds flavor and texture to the crust of this Mediterranean-inspired free-form tart. It's filled with a delectable blend of earthy Swiss chard and creamy...
Author: Martha Stewart
Sage adds a savory note to sweet-potato casserole. Best of all: It can be made two days before the meal.
Author: Martha Stewart
This lemon-flavored vodka recipe comes from Martha's TV kitchen.
Author: Martha Stewart
Tossing the croutons in the flavorful roasted chicken pan juices makes them absolutely irresistible.
Author: Martha Stewart
Serve with South Gate chef Kerry Heffernan's Corned Salmon with Wilted Savoy Cabbage.
Author: Martha Stewart
To make four individual pancakes, you will need four little cast-iron skillets, 6 1/4 inches to 6 1/2 inches in diameter. You can use one 12-inch cast-iron skillet instead; it will take about 20 minutes...
Author: Martha Stewart
Salted butter is the key ingredient in these popular French cookies, which is no surprise, as they hail from Brittany, the region famous for its butter.
Author: Martha Stewart
This recipe is the crust for the Apricot Chiffon Pie.
Author: Martha Stewart
Flaked hot-smoked salmon stands in for bacon in this twist on an always-popular dish. Originally developed as a side, this Smoked-Salmon Potato Salad With Eggs and Herbs has become a favorite breakfast...
Author: Martha Stewart
A spooky spin on the classic black-and-white cookie, these treats will weave a tangled web of fun on the Halloween dessert table. A novice-friendly decorating technique makes these Halloween cookies easy...
Author: Riley Wofford
This recipe is from the TV kitchen of "The Martha Stewart Show."
Author: Martha Stewart
Serve this sweet and spicy side with our Smoky Beef Tacos for a Tex-Mex feast.
Author: Martha Stewart
Roasting vegetables with aromatics, salt, pepper, and olive oil is easy, mostly hands-off, and always produces the best results.
Author: Martha Stewart
When you buy soft-shell crabs, have them cleaned at the fish market. Here, they are served on a bed of arugula with a Lemon-Red Pepper Confit.
Author: Martha Stewart
Tomatillos should be bright green, with paper-thin husks. This recipe for tomatillo salsa yields an emerald-hued tangy appetizer. Feel free to add cilantro.
Author: Martha Stewart
Serve a side salad alongside this Chicken Parmigiana recipe for a well-rounded meal.
Author: Martha Stewart
This brittle is an addictively delicious topping for ice cream sundaes when crumbled over scoops of rich ice cream and caramel sauce.
Author: Martha Stewart
Although this bar is as rich and moist as cake, you don't need a fork to enjoy it. The kirsch-spiked filling will appeal to grown-up tastes; for kids, simply omit the liqueur.
Author: Martha Stewart
This compound butter packed with crunchy, peppery grated radishes is delicious spread on toasted baguette in this appetizer reminiscent of the classic French snack.
Author: Martha Stewart
This delicious coconut cake frosting recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Author: Martha Stewart
These confectioners'-sugar-dusted almond cookies are also made with fruit (orange zest) and spice (anise seed), giving them a complex flavor.
Author: Martha Stewart
Salute Old Glory on Independence Day with this new spin on classic summer fare.
Author: Martha Stewart
Served in a roasted pumpkin, this hearty dip can be eaten on crackers, bread, or baby carrots.
Author: Martha Stewart
Use this recipe to make Raspberry White Cake. Since sugar can slow the rate at which egg whites foam, it must be added very gradually to form these glossy peaks of frosting.
Author: Martha Stewart
Serve this colorful vegetable side dish with our Herb-Crsuted Leg of Lamb.
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
Pot-au-feu fills the kitchen with the unmistakable aroma of simmering root vegetables. Almost any combination of meat and vegetables can be used, but aim for lean, flavorful cuts of meat and vegetables...
Author: Martha Stewart
Seasonal, fresh ingredients make summer the best time to enjoy this invigorating cocktail.
Author: Martha Stewart
These salty-sweet peanut cookies are the perfect finish to lunch.
Author: Martha Stewart
Panfried fingerling potatoes are accented with thyme and lemon.
Author: Martha Stewart
This salad should be attempted only when melons are in season -- it's a great addition to an alfresco dinner in the heat of summer. Don't skimp out on the prosciutto -- it's what makes this dish.
Author: Martha Stewart
Spooned into cups or served in bowls, this recipe is simple and delicious. It can also be used as a base for chocolate cream pie.From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan Books)
Author: Martha Stewart
Greek lemon chicken soup gets its thick consistency from eggs; they're tempered by hot chicken broth and whisked in just before serving. Shredded chicken breast makes this soup filling yet healthy.
Author: Martha Stewart
Vodka Martinis with Blue Cheese Stuffed Olives are the perfect delight for cocktail hour.
Author: Martha Stewart
Carrots are the star of this cabbageless slaw, spooned into individual servings;cumin seeds, golden raisins, and cilantro are added to give it a bit of Moroccan flavor.
Author: Martha Stewart
Use this buttercream to frost "Whisk Kid" blogger Kaitlin Flannery's colorful Rainbow Cake.
Author: Martha Stewart
Make the rice pudding in the morning or a day ahead of time if serving with the warm bananas. Or enjoy it warm or at room temperature with a splash of cold heavy cream.
Author: Martha Stewart
Raw baby artichokes, which have a nutty crispness similar to that of celery root, complement the mild, tender white asparagus in this hearty salad.
Author: Martha Stewart
The addition of pork and shrimp make this pineapple fried rice a main-course dish.
Author: Martha Stewart
Serve this flavorful chili infused with garlic and spices over rice seasoned with turmeric for a colorful and satisfying meal.
Author: Martha Stewart
Fragrant thyme adds complexity to tender potatoes.
Author: Martha Stewart
Author: Martha Stewart
Fresh produce needs only a light dressing to turn it into a worthy side dish.
Author: Martha Stewart