It's very simple to put this together; you just need the right herbs.
Author: Martha Stewart
This dish is a great way to use up a bunch of parsley and update your side of greens. It goes particularly well with fish.
Author: Martha Stewart
This pretty-in-pink summer drink is like a Pimm's cup with a French accent. The muddled cucumber with its watery flesh, sweet strawberry, and gin mixture is not only refreshing but can be also made ahead...
Author: Martha Stewart
Cannellini beans provide protein and fiber in this fragrant, steaming broth with Kale, White Bean, and Farro Soup. It's loaded with vegetables, grains, and herbs.
Author: Martha Stewart
Pour this berry-infused maple syrup over your breakfast pancakes or waffles. Use any combination of berries and any grade of maple syrup.
Author: Martha Stewart
The flavor of the meaty portobello is enhanced with the garlicky kale.
Author: Martha Stewart
Upgrade a basic shortbread cookie recipe with yellow cornmeal and orange zest, which add brightness and a subtle yellow color. Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely...
Author: Martha Stewart
This seasonal dessert is packed with ripe berries and stone fruit.
Author: Martha Stewart
This simple and refreshing salad goes well on its own, in a sandwich, or as a side with anything barbecued.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Try this refreshing avocado and grapefruit salad from Alice Waters.
Author: Martha Stewart
Possibly the ultimate pizza recipe, the combination of tomato sauce, fresh mozzarella, and basil proves that simplicity is beautiful. Martha and Christian Petroni made this recipe on Martha Bakes episode...
Author: Martha Stewart
Broccoli stemshave tender hearts. Here,we've tossed them withwhite beans and an oil-and-lemon dressing.
Author: Martha Stewart
Look for a mild pecorino from Tuscany, sometimes called caciotta.
Author: Martha Stewart
Sorghum might just be the next it grain, thanks to its pleasing chew and subtly sweet flavor. Having a batch ready to go in the fridge is like money in the bank -- learn how to get the texture just right,...
Author: Martha Stewart
This is the perfect condiment for our Tandoori-Style Chicken.
Author: Martha Stewart
CRISP \'krisp\ a baked concoction of sweetened fruit with a crumbly topping. Ours has more than a pound and a half of pitted sour cherries. Some debate whether the topping should include oats. Ours does,...
Author: Martha Stewart
Base this salad on your favorite produce available at a local market for ultimate freshness.
Author: Martha Stewart
In this scrumptious tart, the honeyed tang of fresh plums is complemented by the bitter-almond flavor of frangipane, a rich pastry cream. You can substitute peaches or pears for the plums, if desired;...
Author: Martha Stewart
Good old American fluffy flapjacks, dotted with blueberries and drizzled with maple syrup, are sweetly enticing for their flavor and their familiarity.
Author: Martha Stewart
These cornbread muffins are courtesy of Gramercy Tavern chef Nancy Olson and are used to make her Blueberry Corn Ice Cream Sundae.Photo credit: Bill Bettencourt
Author: Martha Stewart
A midday bowlful of this hearty, Asian-inspired tangle of noodles and beef with lime, mint, and spice will keep you energized all afternoon.
Author: Martha Stewart
This recipe was brought to us by chef and restaurateur Pino Luongo.
Author: Martha Stewart
Here, horseradish gets mixed into mashed potatoes for a piquant holiday side dish.
Author: Martha Stewart
This granola has less oil than most, plus healthy fatfrom nuts. Serve it with low-fat yogurt and fruit.
Author: Martha Stewart
White grits tend to have a fine consistency and hence a relatively short cooking time compared with some other varieties. They are not the same as instant grits.
Author: Martha Stewart
Any dried, flat rice noodles will work; find them in the Asian-foods section.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Pizza from scratch need not be solely a weekend pursuit. Start the dough in the morning, and let it slowly rise in the fridge over the course of the day. Our no-sauce version brings out the earthiness...
Author: Martha Stewart
Boiled red potatoes, hard-cooked eggs, red onion,and parsley are dressed in muscatel-wine vinegarand olive oil.
Author: Martha Stewart
A Bundt pan and some brown sugar help transform yeast dough into sweet, pull-apart monkey bread.
Author: Martha Stewart
Briny capers infuse this lemony vinaigrette. When tossed with a mix of bitter arugula and radishes, the salad symbolizes one of the traditional elements on the seder plate.
Author: Martha Stewart
These elegant crostini are sure to impress guests at any party. Also try:Eggplant Caponata Crostini, Crostini with Fresh Ricotta and Grilled Radicchio
Author: Martha Stewart
One of the best parts of summer are the ripe berries and delicious tropical fruits that taste like nature's dessert. The make-ahead crunchy coconut-poppy seed topping adds a unique flair to this healthy...
Author: Martha Stewart
Starring two types of cheese-cheddar and Jack-this rich sauce from Kurt Beecher Dammeier's "Pure Flavor" cookbook is the secret-weapon ingredient in his World's Best Mac and Cheese.
Author: Martha Stewart
Couscous, the traditional accompaniment to many North African dishes, is a tiny semolina pasta, available in most supermarkets.
Author: Martha Stewart
Author: Martha Stewart
In this slightly lighter yet still rich version of clam chowder, half-and-half mixes with the liquor spilled from the clams, letting the briny goodness of cherrystones and hints of thyme, bay leaf, and...
Author: Martha Stewart
With sauteed shrimp, andouille sausage, and bell pepper, this colorful dish could come straight from Louisiana.
Author: Martha Stewart
Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.
Author: Martha Stewart
Use chef Bill Taibe's pickled baby garlic recipe in his Grilled Potato and Pickled Green Garlic Salad.
Author: Martha Stewart
Pair this delicious side dish with Braised Short Ribs for a savory homemade meal.
Author: Martha Stewart
This is a tasty tomato side dish you can cook alongside roast chicken or pork.
Author: Martha Stewart
Commonly referred to as bobotie in its native South Africa, this everyday dish is typically served over rice, with assorted accompaniments.
Author: Martha Stewart
This easy homemade tart is inspired by our favorite toaster strudels from childhood. And though it may look fancy and quite advanced, it's really just jam spooned between two layers of rolled-out crust....
Author: Sarah Carey
Use this spicy vinaigrette recipe to dress Red Bean and Rice Salad.
Author: Martha Stewart
Serve this creamy sauce with our Grilled Striped Bass.
Author: Martha Stewart
This delicious recipe for winter squash puree -- a wonderful side dish for holiday meals -- is adapted from "Martha Stewart's Cooking School."
Author: Martha Stewart
This is a scrumptious lunch, using ham or any other Italian meats.
Author: Martha Stewart