Biscuits flecked with grated zest are slightly sweet and definitely delicious. Enjoy them with our Orange Marmalade.
Author: Martha Stewart
While the anchovies add a deeper flavor to the salad, feel free to omit them if you don't like fish.
Author: Martha Stewart
This colorful dish is a breeze to cook. Save extra polenta for use in Broiled Polenta with Mushroom Ragout.
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
Enjoy this saute as a side, toss with pasta for a main course (it's great with Asian noodles), or serve on crostini.
Author: Martha Stewart
This recipe makes strong lemonade or limeade that can tolerate dilution by an afternoon's worth of added ice.
Author: Martha Stewart
Late-summer corn adds just the right amount of sweetness to this creamy salmon chowder. Serve with oyster crackers, or larger Vermont common crackers.
Author: Martha Stewart
Despite its all-American name, this no-bake dessert does not contain ice cream. Rather, it features vanilla semifreddo, an Italian frozen custard made with cream, sugar, egg yolks, and gelatin. Easy to...
Author: Martha Stewart
A wheel of brie is topped with a crackling layer of pecan-caramel brittle for this popular appetizer. Serve with toasted rustic bread or crackers.
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
Make this beef Bourguignon recipe for a delicious, traditional heart-warming meal.
Author: Martha Stewart
The quick barbecue sauce turns into a sweet tomato glaze as it cooks on the grill.
Author: Martha Stewart
Spoil your four-legged fur babies with homemade treats made of oats, peanuts, and pumpkin puree whirled together in the food processor. Just press the mix into a treat pan, bake, let cool, and pop out...
Author: Martha Stewart
This sandwich, made with marinated zucchini ribbons, shredded chicken, toasted almonds, and fresh parsley, makes a tasty lunch or dinner.
Author: Martha Stewart
These bite-size treats are made with a dollop of perfumy jasmine rice set upon a vanilla cookie-crumb base that is coated with chocolate.
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
Author: Martha Stewart
Low-fat buttermilk is surprisingly creamy; in this Southwestern salad, it's mixed with light mayo, scallions, and garlic for a perky dressing.
Author: Martha Stewart
The recipe is also a good base for any number of flavors. If using a nonstick pan, which heats up faster than a traditional one, go by the shorter baking time in step 4. Click here for 21-century variations...
Author: Martha Stewart
To intensify the simple seasonings, Martha's friend Madhur Jaffrey first fries the fennel and cumin seeds in oil -- a method known as "tarka," which coaxes more flavor out of the spices by heating them....
Author: Martha Stewart
This hors d'oeuvre was inspired by traditional pate, but gets its richness from French lentils, cremini mushrooms, and hazelnuts. The legumes and nuts are sources of cholesterol-lowering fiber.
Author: Martha Stewart
The carefree days of summer are embodied in this relatively effortless, yet elegant, skillet dessert. Aromatic lavender permeates the lightly sweetened cornmeal cake, and plump peaches impart even more...
Author: Martha Stewart
This recipe is perfect for a game-day snack -- and much healthier than the restaurant version.
Author: Martha Stewart
After a quick turn on the grill, these flame-kissed boneless thighs get tossed with a minty lemon dressing. Corn and zucchini are next up on the grates-and when you platter everything up with the meat...
Author: Lauryn Tyrell
This Mexican-style soup is an entire meal. It will keep in the freezer for up to three months.
Author: Martha Stewart
We serve these burgers with rustic rolls, mustard, and lettuce on the side for easy assembly.
Author: Martha Stewart
This bittersweet treat packs the bold flavor of espresso in to icy crystals and gets topped with a sweet dollop of whipped cream for a refreshing granita dessert, reminiscent of a cappuccino.
Author: Martha Stewart
Sweet Italian syrups combined with sparkling water create vivid and flavorful nonalcoholic drinks. These fruit-, nut-, and herb-flavored syrups are available at specialty-food stores.
Author: Martha Stewart
If you haven't tried roasted broccoli, you're missing out. The nutty, caramelized flavor and the hands-off cooking technique will win over any non-broccoli-lovers.
Author: Martha Stewart
Don't bother making this unless you have the most delicious, perfectly ripe and juicy tomatoes, as the dish depends almost exclusively on this one ingredient. You must make this with pasta that will catch...
Author: Martha Stewart
Store-bought ice cream is ramped up with almonds, ground coffee beans, and a little flaky salt,and then sandwiched between coffee-swirled meringues to form this coffee meringue-ice cream cake. It's a cappuccino...
Author: Martha Stewart
Roasted fingerling potatoes are the perfect accompaniment to the classic breakfast combo of bacon and eggs in this salad.
Author: Martha Stewart
As the days and nights turn cooler, dial up the heat with our easy pressure-cooker chile verde. Simply sauté an onion and brown a pork shoulder, then stoke the stew with green chiles and store-bought...
Author: Martha Stewart
If fresh fish isn't available, use canned Icelandic cod liver instead. This recipe comes from the first lady of Iceland, Dorrit Moussaieff.
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
For some people, the peak of Italian civilization is reached every time they avail themselves of the depths of a pot of bollito misto. Each of its unfailingly tender components brings a distinct taste...
Author: Martha Stewart
Light and creamy, yet still refreshingly summery, this pineapple mousse with pistachios and lime sabayon comes in beautiful shades of green.
Author: Martha Stewart
Use this delicious recipe when makingthe Dolley Madison Layer Cake.
Author: Martha Stewart
"Mad Hungry" host Lucinda Scala Quinn developed this easy recipe exclusively for "The Martha Stewart Show" season premiere, with input from her bacon-loving sons.
Author: Martha Stewart
Serve this Zabaglione with our Poached Dried Apricots and Currants.
Author: Martha Stewart
The butter does a nice job of coaxing the sweetness from the cabbage. Serve a platter of this pasta family-style, with grated cheese; top with poached or fried eggs; or scatter with crumbled bacon.
Author: Martha Stewart
This traditional salmon dinner can be served with a citrus mustard mayonnaise for a twist on a classic dish.
Author: Martha Stewart
This simple watermelon sorbet with a hint of mint is a light and refreshing way to end a meal.
Author: Martha Stewart
This simple blend of creamy and spicy is inspired by the original Love Dip, sold at the Texas supermarket chain Central Market.
Author: Martha Stewart
The mint enhances all the flavors and adds its own wonderfully fresh touch. Any variety of ham can be used instead of the Parma.
Author: Martha Stewart
This lemon sponge pudding separates as it cooks into a layer of cake and a delicious custardy layer of curd; the pudding is served with rhubarb sauce.
Author: Martha Stewart
Steaming these vegetables keeps their earthy flavors intact and results in a just-right level of tenderness. Tarragon butter coats the finished side dish.
Author: Martha Stewart
Martha fries okra in a batter spiced with thyme, paprika, oregano, and coriander, which adds a citrusy aroma. The rice flour in this recipe ensures an ultra-crisp, long-lasting crunch.
Author: Martha Stewart
Use our Whole Roasted Tomatoes when making this rich and flavorful dish.
Author: Martha Stewart