Use a combination of meat for perfect meatloaf: beef for flavor, veal for tenderness and easy slicing, pork for juiciness.
Author: Martha Stewart
Author: Martha Stewart
Master the technique, and this recipe will reward you with rich, flaky, tender biscuits. The trick, as with all biscuits, is to use a gentle touch and not overwork the dough; mix just until the ingredients...
Author: Martha Stewart
Purple kale or curly kale can be substituted for the Tuscan variety (also called lacinato); chop the sturdy leaves instead of tearing them. Spelt is a good alternative to farro, with a similar taste and...
Author: Martha Stewart
Though our recipe calls for this corn to be baked in the oven, it would also be good cooked on the grill.
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
This classic Italian gnocchi is a wonderful, potato-based pasta the whole family will love.
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
This recipe is from Ollie Gates, owner of Gates Bar-B-Q in Kansas City. The rib seasoning is a dry rub that should be applied 15 minutes before grilling.
Author: Martha Stewart
This recipe for a simple margarita will be your new cocktail hour staple.
Author: Martha Stewart
Chunks of poached salmon,tender potatoes, and crispharicots verts are the baseof this zesty salad topped withtangy horseradish dressing.
Author: Martha Stewart
This berry powerhouse of a dessert is a meringue-filled wonder.
Author: Martha Stewart
Delicious dinner surprise: Boneless chicken thighs and broccolini, both coated in a chili-spiked peanut sauce, emerge caramelized after broiling for just 10 minutes.
Author: Martha Stewart
This recipe for chicken colombo with purple jasmine rice is courtesy of Alter Eco.
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
Chocolate-caramel-oatmeal squares are perfect for a school bake sale or an after-school snack.
Author: Martha Stewart
Biscuits flecked with grated zest are slightly sweet and definitely delicious. Enjoy them with our Orange Marmalade.
Author: Martha Stewart
Even Santa's littlest helper can help make these cookies.
Author: Martha Stewart
Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.
Author: Martha Stewart
Using our straightforward technique for making gnocchi, create quick and simple recipes like this dish of gnocchi tossed with bacon and fresh tomato sauce.
Author: Martha Stewart
A puree of sweet potatoes, apple, and leeks gets an earthy spiciness from a chipotle chile coated in adobo sauce-which can be omited for spice-free eaters. The silky Sweet-Potato Soup relies on its fresh...
Author: Martha Stewart
This Dungeness Crab Salad showcases the colorful, interesting varieties of vegetables available at farmers' markets during fall and winter.
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
This versatile side dish comes together in 10 minutes.
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
Make sweet Meyer lemons even sweeter with this candy recipe from June Taylor.
Author: Martha Stewart
Chef Marco Canora prefers to use a food mill for this savory recipe from his "Salt to Taste" cookbook because it removes the skins from the peppers, which can sometimes be bitter, and doesn't aerate the...
Author: Martha Stewart
These Mediterranean-inspired veggie burgers pack in the flavor without adding on the pounds. This recipe was adapted from the March 2005 issue of Everyday Food magazine.
Author: Martha Stewart
Cloudberry cakes are made from tart orange fruits that grow wild in Scandinavia, New England, and Canada. Rarely found in abundance, the fruits are so beloved in the Nordic countries that special laws...
Author: Martha Stewart
The addition of hot pepper jelly really kicks this classic sandwich up a notch.
Author: Martha Stewart
This rustic-yet-elegant tart combines buttery leeks and scallions with creamy, bright goat cheese, and cradles them together inside a crisp and tender rye-flour crust.
Author: Martha Stewart
This easy egg recipe is a traditional dish from the American South; in Chef Virginia Willis's version, Dijon mustard, mayonnaise, and butter make the eggs extra creamy.
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
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
Calvados, an apple brandy, adds a sweet finish to this gravy. The neck and giblets roasted alongside the turkey add flavor to the drippings -- discard them in step 1 for a smooth gravy, or return them...
Author: Martha Stewart
Make this Cucumber Salad for a refreshing appetizer or summer side dish.
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
Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup.
Author: Martha Stewart
Use this gluten-free wild rice stuffing recipe in place of a bread stuffing when roasting a stuffed turkey, or serve on the side as directed.
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
Similar to Japanese negamaki, these skewered beef rolls are filled with thin slices of red, yellow, and green bell peppers and served with an Asian-style dipping sauce.
Author: Martha Stewart
These grilled chicken breasts are marinated in a soy-lime sauce and served over a crispy bed of lettuce and herbs for a summer lunch or dinner.
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
Any other ripe fruit, such as peaches or raspberries, can be substituted for the strawberries.
Author: Martha Stewart
The dates give the chicken a honey-like flavor. Pair this with couscous.
Author: Martha Stewart
This creamy and satisfying butternut squash soup is the perfect autumn meal.
Author: Martha Stewart
Preheat the roasting pan to give the vegetables a crisp, golden crust.
Author: Martha Stewart
This dramatic four-layer dessert is inspired by the flavors of Sicilian-style cannoli, which is stuffed with ricotta, chopped chocolate, and candied orange zest.
Author: Martha Stewart
This seven-minute frosting is one of our tried-and-true favorites: You can't go wrong.
Author: Martha Stewart
This recipe is perfect for a game-day snack -- and much healthier than the restaurant version.
Author: Martha Stewart