It's hard to improve on this Game Day classic, but we did, by swapping in kettle chips and melted Gouda and blue cheese.
Author: Martha Stewart
This meringue buttercream holds its shape particularly well, making it good for decorating. If the buttercream becomes too soft while piping, stir it over an ice-water bath until it stiffens.This recipe...
Author: Martha Stewart
Use this recipe to garnish any citrus dessert, such as our Lemon Pound Cakes.
Author: Martha Stewart
This quick appetizer comes together in minutes, and the spread will keep in the refrigerator up to a week.
Author: Martha Stewart
These wild springtime blossoms have a mild, slightly bitter flavor.
Author: Martha Stewart
Charoset, a mixture of apples, walnuts, and cinnamon eaten at breakfast or as a snack, signifies the bricks and mortar that the Israelites used to build the pharaohs pyramids. Honey represents the sweetness...
Author: Martha Stewart
Crispy cheddar-cheese toasts are perfect for dunking in a hearty bowl of bean, bacon, and vegetable soup.
Author: Martha Stewart
Serve this unique side of stewed lentils with our Sausage with Sauteed Red Onions and Thyme.
Author: Martha Stewart
This chilled cucumber-coconut soup gets its inspiration from Indian cuisine, which often marries the two components. Jalapeno and fresh cilantro add character to poached chicken.
Author: Martha Stewart
The dates give the chicken a honey-like flavor. Pair this with couscous.
Author: Martha Stewart
This versatile side dish comes together in 10 minutes.
Author: Martha Stewart
Serve this quick slaw with Speedy "Baked" Beans or alongside our Baked Corn Dogs for a lighter meal with a BBQ feel.
Author: Martha Stewart
When richly spiced cardamom cookies, scented with allspice and cloves, are pressed with wood-grain and scallop patterns and cut into the shapes of trees and reindeer, they create a charming woodland fantasy...
Author: Martha Stewart
Prepare traditional Moroccan couscous as a side dish on its own or to make the Brown-Butter Couscous, Couscous with Meyer Lemon and Parsley, or Couscous with Prunes and Toasted Almonds recipes from "Mourad:...
Author: Martha Stewart
These whole-wheat waffles -- recipe courtesy of art director Anduin Havens -- are an irresistible family breakfast you'll want to make again and again.
Author: Martha Stewart
This twist on the classic meringue recipe calls for almonds and brown sugar, producing a golden-brown cookie that is crunchy on the outside, deliciously chewy on the inside.
Author: Martha Stewart
Cinnamon sticks and orange peel are toasted to express the aromatics, then teamed with Assam tea in a French press to create an invigorating elixir.
Author: Martha Stewart
Take a family favorite to new heights: Hot smoked paprika gives meatballs deep flavor and low, slow cooking ensures they're extra tender.
Author: Martha Stewart
This cheesy appetizer relies on just a few ingredients and can be put together in a snap.
Author: Martha Stewart
Chocolate and mint are a perfect pair for a summery sundae that combines rich, chocolatey flavor with the refreshingly herby taste of mint.
Author: Martha Stewart
Serve this spread on our Yogurt-Nut Oat Bread or toasted pita.
Author: Martha Stewart
Swap out your typical cabbage for crunchy shoestrings of zucchini in this crisp and refreshing slaw side dish.
Author: Martha Stewart
Ricotta salata is an aged salted ricotta cheese. You can substitute another salted, crumbly cheese, such as feta.
Author: Martha Stewart
Tropical fruit and spices turn ordinary chicken into a trip to the islands (with a layover in the freezer).
Author: Martha Stewart
Combine these raw Vidalia onions with flaked salmon, capers, and cucumber in a salad substantial enough to be a meal.
Author: Martha Stewart
A red chile mixed into this crunchy salad provides the perfect amount of heat (in flavor, not temperature).
Author: Martha Stewart
This recipe developed by the Martha television kitchen.
Author: Martha Stewart
These crispy, healthful tortilla strips make a nice textural complement to John Baricella's chicken chili.
Author: Martha Stewart
After a turn on the grill, these onions resemble savory roses. They provide an attractive side dish to any grilled meat or fish.
Author: Martha Stewart
Create this simple sandwich using pole-caught tuna. The Mediterranean take enhances the real tuna flavor without using mayo.
Author: Martha Stewart
The dark, nutty butter gives these squares a deeper, richer flavor. Martha made this recipe on Martha Bakes episode 609.
Author: Martha Stewart
Hearty and full of rich, umami flavor, this stew straddles the line between filling and heavy thanks to healthful ingredients like lima beans, butternut squash, and mushrooms.
Author: Martha Stewart
This delicious grilled pork chop recipe is from chef Fabio Trabocchi's cookbook, "Cucina of Le Marche."
Author: Martha Stewart
This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also delicious when paired with roast chicken and pork, which benefit from its tartness.
Author: Martha Stewart
Don't ruin your salad by drowning it in dressing, especially the fat, sodium, and preservative-laden versions found on most salad bars. For the healthiest option, pack your own.
Author: Martha Stewart
Piquant jalapeno chiles complement the earthy flavor of black-eyed peas in this fiber-rich side salad; they also add crunch, along with the diced red onion.
Author: Martha Stewart
This recipe for a classic chocolate cupcake is one to keep in the arsenal. It's the base for our Handwritten Valentine Cupcakes with Chocolate Glaze.
Author: Martha Stewart
Served on an Astier de Villatte cake stand, a delectable apple-blackberry cake is the grand finale.
Author: Martha Stewart
Spiced prunes add a sweet twist to classic couscous in this recipe from "Mourad: New Moroccan," by Mourad Lahlou. Also try: Brown-Butter Couscous, Couscous with Meyer Lemon and Parsley
Author: Martha Stewart
Smoked mushrooms are the heart of this rich, custardlike stuffing dish, adapted from chef Emeril Lagasse's "From Emeril's Kitchen" cookbook. For a complete holiday meal, serve with his Turkey Breast with...
Author: Martha Stewart
Author: Martha Stewart
This easy recipe for boiled shrimp is courtesy of Frank Stitt and should be used in his Pickled Shrimp recipe.
Author: Martha Stewart
Use yesterday's bread today. Top salad or soup with Oregano-Parmesan Croutons or crunchy tortillas, coat cutlets with Smoky Spanish Breadcrumbs, or make Simple Crostini.
Author: Martha Stewart
These cookies get their intense flavor from bittersweet chocolate and cocoa; dried cherries lend an unexpected tartness.
Author: Martha Stewart
Bursting with sweet syrup, sour cherries impart a vivid fruit flavor to this retro-style cocktail. Curls of lemon zest add a bit of zing to the whiskey's hints of rich oak.
Author: Martha Stewart
Author: Martha Stewart
This no-grain cauliflower dish is surprisingly hearty.
Author: Martha Stewart
This delicate syrup is delicious with vodka in our Spiked Elderflower Lemonade but would also pair well with gin. Recipe courtesy of Erin French, chef and owner of Lost Kitchen in Freedom, ME.
Author: Martha Stewart
Author: Martha Stewart