These feline-shaped treats are inspired by the 1973 short film "How to Draw a Cat".
Author: Martha Stewart
A flavorful green sauce of parsley and cilantro blankets salmon for a truly healthy and satisfying meal.
Author: Martha Stewart
This delicious pudding recipe, from the How Sweet It Is bakery in New York City, is used to make mouthwatering Mexican Chocolate-Pudding-Filled Cupcakes.
Author: Martha Stewart
This refreshing Watercress and Cucumber Salad with a simple dressing is ready in 10 minutes. It makes for a delicious side dish.
Author: Martha Stewart
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
Chocolate and marshmallows combine to make an irresistible dessert in this recipe from Slatkin & Co. founder Harry Slatkin.
Author: Martha Stewart
A sweet-and-spicy mixture of mustard and brown sugar flavors the bird and gives the skin an impressive golden-brown color.
Author: Martha Stewart
Sauteed shallots, awase miso (a blend of the white and red varieties), and pasta water make a sensational sauce for spaghetti. And it's all ready in less than 20 minutes!
Author: Martha Stewart
Simmered in a silky tomato-based sauce, these delicate lamb meatballs have sweet prune centers. Indian flatbread and pickled carrots are, respectively, mild and mouthpuckering foils for the curry.
Author: Martha Stewart
Our version of three-bean salad, a perennial picnic favorite, is made by tossing haricots verts, kidney beans, and cannellini with a tangy honey-mustard vinaigrette.
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
Peekytoe crab, so named because of its toelike leg tips, sits sweet and tender atop toasted bread in this recipe from chef Dan Kluger. Also try:Shaved Raw Summer Squash with Parmesan Dressing, Roasted...
Author: Martha Stewart
A flavorful-yet-simple vinaigrette acts as both a marinade and a dressing for grilled leeks in this easy, healthy side dish.
Author: Martha Stewart
Author: Martha Stewart
This dough can be frozen, wrapped well in plastic, for up to one month. Defrost completely in the refrigerator before using.
Author: Martha Stewart
Cilantro stems are the secret to this fresh-tasting, spicy tomato sauce-meets-soup.
Author: Martha Stewart
You can make these extra-creamy mashed potatoes up to 1 day ahead. Reheat at 350 degrees in a foil-covered baking dish for 10 to 20 minutes.
Author: Martha Stewart
Honey tempers the Sriracha in this no-cook carrot salad. It makes a great last-minute side dish.
Author: Martha Stewart
Turn classic cocktail shrimp into a gruesome Halloween hors d'oeuvre that will terrify and delight party-goers. Arrange shrimp in a deep bowl, pour a gelatin-based cocktail sauce over the shrimp, and chill...
Author: Martha Stewart
Kick off any gathering with a refreshing summer sip -- this colorful lemonade-stand upgrade is sure to hit the spot.
Author: Martha Stewart
Author: Martha Stewart
Sweet Italian sausage and tender sauteed cabbage transform spaghetti into a sophisticated meal that's suited to the season's cool weather.
Author: Martha Stewart
Relax with this colorful, no-cook, festive July 4th dessert that spends time in the fridge, not the oven. This red, white, and blue cheesecake will be your new favorite patriotic recipe.
Author: Martha Stewart
Want to make this recipe ahead? Cut the vegetables and refrigerate in separate airtight containers (line vegetables with damp paper towels), for up to one day.
Author: Martha Stewart
This homey dessert is irresistible served warm.
Author: Martha Stewart
Instead of serving chips and dip, sate visitors' salty-snack cravings with a bowl of hearty, healthful roasted chickpeas flavored with your favorite dried herb or spice (we used garam masala).
Author: Martha Stewart
Roasted turnips and shallots are tossed in a vinegar-thyme glaze that has a touch of brown sugar.
Author: Martha Stewart
Ginger and kaffir lime leaves add freshflavor to a green curry with tofu, green beans, and zucchini.
Author: Martha Stewart
Author: Martha Stewart
Rumor has it this easy-to-make roast chicken with ultra-crisp skin and subtle lemon flavor from Glamour magazine's "100 Recipes Every Woman Should Know" cookbook will inspire your boyfriend to pop the...
Author: Martha Stewart
This sauce is perfect with our Vegetable Summer Rolls.
Author: Martha Stewart
Sugar and spice and everything nice-that's what these special pastries are made of. They start with biscuit dough, which is flattened out and dusted with plenty of sugar and cinnamon. Then it's rolled...
Author: Riley Wofford
This is an easy salad is a perfect way to utilize bright parsley as an ingredient instead of as a garnish. We recommend using flat-leaf (or Italian) parsley for a more intense flavor.
Author: Martha Stewart
For variations on these cookies, try adding lemon zest, dipping them in chocolate, or sandwiching two of them together with jam.
Author: Martha Stewart
Try this delicious -- and nutritious -- recipe for sea bass, courtesy of chef Bill Taibe from Connecticut's Napa & Co. restaurant.
Author: Martha Stewart
If you prefer your drinks on the sweeter side, add more superfine sugar to this lip-smacking rose sangria just before serving. It's full of delightfully sweet summer berries and delicious wine for easy...
Author: Martha Stewart
Ribbons of delicate asparagus may look fancy, but making them couldn't be easier -- all you need is a vegetable peeler. They are fabulous on this flatbread, as well as tossed with an herb dressing and...
Author: Martha Stewart
Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding bakers and seasoned pros to submit their recipes for some of the most delicious pies. Third-place winner Tom Ribando...
Author: Martha Stewart
This method of preparing corn on the cob keeps it full of flavor and is a great alternative to roasting it.From the book "Jamaican Cooking" by Lucinda Scala Quinn (Macmillan).
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This recipe is from the TV kitchen of "The Martha Stewart Show."
Author: Martha Stewart
Chili paste and fish sauce give these shrimp a Thai-inspired flavor and a crowd-pleasing reputation. Both the paste and sauce are available in the ethnic-food aisles at many supermarkets, in Asian grocery...
Author: Martha Stewart
For a ten-inch cake, melt two teaspoons butter in the skillet before adding batter; bake for thirty-five minutes.
Author: Martha Stewart
These delicious mouthfuls are fun to bake and make fabulous presents when wrapped and tied with a bow.
Author: Martha Stewart
This silky take on cream of mushroom soup is actually cream-less; coconut milk is subbed for traditional dairy making a satisfying plant-based soup. The humblest of mushrooms: button or cremini-which are...
Author: Greg Lofts