To create a fast flourish, serve this with a dessert like our Angel Food Cake.
Author: Martha Stewart
Pucker your lips for this delightful mix of salty and sour pickled veggies.
Author: Martha Stewart
These light cheesecake brownies get their rich taste from reduced-fat cream cheese, reduced-fat sour cream, and unsweetened cocoa powder.
Author: Martha Stewart
Author: Martha Stewart
Blue cheese is an ideal partner for crisp Boston lettuce, romaine hearts, or hearty endive spears. Thick and creamy, this dressing can be made with crumbly blue cheeses ranging from mild Danish blue to...
Author: Martha Stewart
Fresh flavors and an appealing look enliven this dessert. Dense Campari-infused cake is punctuated with golden raisins and jewel-like grapefruit segments; ribbons of white chocolate mousse topped with...
Author: Martha Stewart
The most requested dish at Rao's in New York City is this lemon chicken -- or pollo al limone, as many of the restaurant's Italian American regulars say. Owner Frank Pellegrino roasts two broiler chickens,...
Author: Martha Stewart
Cardamom and cinnamon scent these coconut fried-dough confections from Oman. They're great for breakfast or dessert or make a delectable snack any time of day.
Author: Martha Stewart
Author: Martha Stewart
Serve these with Tangy Coleslaw alongside our Baked Corn Dogs.
Author: Martha Stewart
Baking in applesauce -- and chunky cubes of whole apples -- ensures that this cake has plenty of fall flavor.
Author: Martha Stewart
This crisp French salad is just what you need when serving a rich or heavy mani course, like our Beef Bourguignon.
Author: Martha Stewart
Traditional coleslaw seasonings--sweetened vinegar and celery seed--are tossed with thinly sliced radicchio and scallions for this new rendition of a familiar favorite.
Author: Martha Stewart
We like this versatile mixture, a Latin-American favorite, with rice; the smoky, sweet, tangy flavors of our version skew Mexican.
Author: Martha Stewart
Two ingredients are all you need to whip up these cold treats.
Author: Martha Stewart
Chocolate-hazelnut spread and sliced bananas are a classic crepe filling that every sweet tooth will crave.
Author: Martha Stewart
These individual baked puddings are perfect for parties.
Author: Martha Stewart
This simple side salad is delicious paired with roasted chicken and vegetables.
Author: Martha Stewart
Author: Martha Stewart
To make this Spaghetti with Veal Bolognese Sauce even more special, use fresh pasta, cut 1/4 inch wide, instead of dried spaghetti.
Author: Martha Stewart
There is no substitute for freshly grated horseradish at a Passover dinner. With just four ingredients, this recipe is easy to make.
Author: Martha Stewart
If not eaten warm from the oven, scones are best split, toasted, and spread with butter or clotted cream and jam.
Author: Martha Stewart
Use this marinade to make Craigie on Main chef Tony Maw's Moroccan Haroseth-Braised Lamb Shanks.
Author: Martha Stewart
Sweet pears and delicate spinach are a natural pairing for the slight gaminess of lamb in this fresh salad that heralds the arrival of spring in one delicious bowl.
Author: Martha Stewart
Thinly sliced and grilled, this chicken dish is perfect for a light meal. Serve it with our peppery Arugula Salad.
Author: Martha Stewart
Raise a glass to sunny days and balmy nights with this refreshing grapefruit-and-vodka cocktail, made with a Simple Syrup you can keep on hand in the fridge.
Author: Martha Stewart
Try this delicious seared scallops recipe from Martha for a truly elegant meal.
Author: Martha Stewart
Author: Martha Stewart
Crisp matchsticks of slightly peppery kohlrabi and sweet apple are tossed with a lively lime dressing, fresh herbs, and for just a hint of heat, sliced Fresno chile.
Author: Martha Stewart
Author: Martha Stewart
Ripe, juicy tomatoes are spiked with coriander, cumin, and dried chiles for a flavor that's reminiscent of harissa, the North African chili sauce. Swirls of yogurt add creaminess.
Author: Martha Stewart
Galaktoboureko, like baklava, is another classic Greek dessert, hailing from Macedonia. "Gala" means milk in Greek, and "boureko" translates to stuffed, which aptly describes these crisp phyllo pastries...
Author: Martha Stewart
Baking rather than frying the tortillas gives these a crispier texture.
Author: Martha Stewart
Cake layers made with a "flour" of ground hazelnuts, almonds, and walnutsare interspersed with rich Praline Buttercream and then glazed with Chocolate Ganache.
Author: Martha Stewart
For a quick, easy, and delicious meal, make this salad for supper in under 30 minutes.
Author: Martha Stewart
Dates and orange zest add an unexpected twist to this coffee cake-inspired muffin.
Author: Martha Stewart
Transform nutty cookies into triple-decker delights: Sandwich them around a creamy melted-chocolate filling, and munch away!
Author: Martha Stewart
This bright green salad makes a perfect side for our Lamb Chops with Artichoke Hearts.
Author: Martha Stewart
Neufchatel cheese has a third less fat than cream cheese but doesn't skimp on tangy flavor.
Author: Martha Stewart
This simple preparation showcases the gorgeous colors of rainbow carrots and should tempt even the pickiest of palates to eat their vegetables.
Author: Martha Stewart
The sheep's milk manchego cheese adds bite to an already peppery salad.
Author: Martha Stewart
This simple and delicious recipe for roasted asparagus is the perfect addition to your favorite dinner.
Author: Martha Stewart
This zesty combo of fresh watercress, garlic, and scrambled eggs puts a flavorful spin on any morning meal.
Author: Martha Stewart
This dessert features two varieties of apples in season: Firm but tender Rome holds its shape, while the creamy McIntosh cooks down into a sauce.
Author: Martha Stewart
This dessert is a masterful blending of everybody-loves-ice-cream with we're-all-grown-up-espresso. Layers of sponge cake soaked in a liqueur-espresso syrup are separated by layers of coffee ice cream...
Author: Martha Stewart
Use to make chef Pierre Schaedelin's Open-Faced Baguette with Cured Salmon and Sauce Tartare.
Author: Martha Stewart
If you can't find macadamia-nut-brittle ice cream, maple-walnut or butter-pecan ice cream work beautifully in this recipe, too.
Author: Martha Stewart