Warm up on a winter day with a one-pot soup that you can make in a quick 20 minutes. It's loaded with green beans, cauliflower, and tomatoes and great flavor.
Author: Martha Stewart
This delicious recipe for fried oysters is courtesy of chef Emeril Lagasse and is used to make his Greens with Fried Oysters and Buttermilk Dressing.
Author: Martha Stewart
Steeped in aromatics and studded with peas, this grain-and-veggie combo is more substantial than a typical side.
Author: Martha Stewart
You can make smaller tarts with extra puff-pastry dough after cutting: Use two or three pieces of stone fruit and bake about 20 minutes. The leftover frangipane, or almond mixture, is a great addition...
Author: Martha Stewart
Native Buckeyes pledge allegiance to this dog. Pile on the all-beef chili, heady with chocolate, cinnamon, and other spices, with abandon. The finishing touches are fundamental: yellow mustard, diced sweet...
Author: Martha Stewart
Dressed up, this diminutive cut of turkey breast is no less iconic than a whole roast turkey. For the best flavor and texture, brine your turkey breast for six hours. Fresh flat-leaf parsley, sage, oregano,...
Author: Martha Stewart
Delicate shallots lend a mild, oniony bite to sweet shrimp and oranges in these skewers that benefit from a liberal slathering of an apricot-Dijon vinaigrette.
Author: Martha Stewart
Feel free to add a sprinkle of cinnamon and some brown sugar along with the butter. Some apple varieties hold their shape better than others when cooked, but freshness is the most important factor. If...
Author: Martha Stewart
Serve this simple yet flavorful dish, from author Mark Bittman, with couscous or rice.
Author: Martha Stewart
These gingerbread-flavored biscuits complement the smokiness of a glazed ham.
Author: Martha Stewart
Enjoy an Italian-style soup with pesto-infused meatballs, basil, garlic and escarole, topped with Parmigiano-Reggiano and freshly cracked pepper. To make prep work even easier, the meatball mixture can...
Author: Martha Stewart
Definitely an improvement on the original, adding cauliflower to this classic creamy casserole really does take it to to the next-level of deliciousness.
Author: Martha Stewart
Author: Martha Stewart
There are hundred of versions of these sweet, sticky ribs. Too often they're preposterously cloying with little pork flavor. This recipe suffers none of that, its nuanced character derived from the melding...
Author: Martha Stewart
This delicious vegetable, which you may see labeled as baby broccoli, broccolini, or asparation, is a cross between broccoli and Chinese kale. It has a slightly milder, sweeter taste than broccoli and...
Author: Martha Stewart
This dish is inspired by the classic wedge salad; the goat cheese gives the creamy dressing dressing body, but with less fat.
Author: Martha Stewart
Give your cocktail list a holiday twist with our Cranberry Martini.
Author: Martha Stewart
Cream is the main ingredient in panna cotta, anItalian dessert that tastes light and delicate; here, it's served with a fragrant, sweet vanilla syrup.
Author: Martha Stewart
To quick-soak the beans, cover them with water in a saucepan, and bring them to a boil. Remove from heat, cover, and let them stand for an hour. Red beans -- a source of cholesterol-lowering fiber -- are...
Author: Martha Stewart
Made with toasted brioche and sliced eggs, these are a hearty take on delicate tea sandwiches.
Author: Martha Stewart
Author: Martha Stewart
Use these roasted vegetables to top a delicious Root-Vegetable Pizza from our "Everyday Food: Fresh Flavor Fast" cookbook.
Author: Martha Stewart
Author: Martha Stewart
This recipe for a classic mashed potato side dish includes the tang of cream cheese.
Author: Martha Stewart
Sparkling, tart, and the prettiest shade of blush, these sparklers are -- dare we say -- more enticing than a plain old mimosa.
Author: Martha Stewart
Alfred Portale makes this walnut vinaigrette to dress his pear salad at Gotham Bar and Grill in New York City.
Author: Martha Stewart
These croquettes are made from bacalhau, the dried-fishstaple of Latin America and Western Europe.
Author: Martha Stewart
Grilled peppers and red onion are combined with briny feta and herb-coated cannellini beans in this take on a Lebanese fattoush salad. Pita chips and a generous drizzle of red-wine vinaigrette bring crunch...
Author: Lauryn Tyrell
Broccoli adds a slight sweetness to this spicy vegetarian dish.
Author: Martha Stewart
A few minutes in a skillet transforms ripe tomatoes and zucchini into a fresh sauce for gnocchi.
Author: Martha Stewart
Making an exotic, vibrant steak salad is no big deal. Just mix lime juice, rice vinegar, and seasonings into a multi-tasking marinade and dressing. This Asian Steak Salad with Cucumber and Napa Cabbage...
Author: Martha Stewart
Spoonfuls of creamy cornbread batter make a satisfying, down-home topping for this hearty chili made from leftover Thanksgiving turkey.
Author: Martha Stewart
They may be tiny, but seeds pack a powerful nutritional punch.
Author: Martha Stewart
As a side dish, pickled cabbage slaw serves as a bracing contrast to the richness of braised meat. Serve this alongside Juki's Short Ribs.
Author: Martha Stewart
Martha first tasted this delicious sweet-potato spoon bread at The Elms, a restaurant and tavern owned by Brendan and Cris Walsh in Ridgefield, Connecticut.This recipe, part of Martha's Ultimate Thanksgiving...
Author: Martha Stewart
This soup keeps well, refrigerated, for up to two days; warm it and check seasoning before serving.
Author: Martha Stewart
You can substitute store-bought dough in a pinch.
Author: Martha Stewart
Like a creme brulee, this dessert has crunchy caramelized sugar on top. But a silky lemon filling is below, chilled in a crisp tart shell made with pate sucree.
Author: Martha Stewart
This recipe is used to make our Snow-Swept Gingerbread Cottage.
Author: Martha Stewart
This tasty sauce makes a cool companion for our Spicy Lentil-Walnut Burgers.
Author: Martha Stewart
Use this Green Goddess dressing on our Southwestern Cobb Salad. Let dressing sit overnight to meld flavors.
Author: Martha Stewart
These tangy glazed nuts go perfectly with a glass of sherry.
Author: Martha Stewart
Subtly sweet carrots spring to life when paired with the nutty richness of sesame seeds.
Author: Martha Stewart
For this take-and-shake salad, finely diced avocado is stirred into the dressing for creaminess without browning; corn, radishes, crunchy romaine, and bacon go on top. Call it a Cobb, call it Mexican....
Author: Martha Stewart
Learn how to make the Perfect Cocktail Sauce to accompany a classic shrimp cocktail.
Author: Martha Stewart
Each year Martha's friend Jane Heller makes her distinctive Easter dinner of Smithfield ham baked with pineapple rings and cherries, sweet potatoes with marshmallow topping, and her famous cherry Jell-O...
Author: Martha Stewart
Try this salad with our Cold Sesame Noodles for a light but filling lunch.
Author: Martha Stewart