This recipe is perfect for a game-day snack -- and much healthier than the restaurant version.
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
Roasted fingerling potatoes are the perfect accompaniment to the classic breakfast combo of bacon and eggs in this salad.
Author: Martha Stewart
Infusing sugar syrup with fresh thyme gives this vodka lemonade sophisticated, seasonal flair.
Author: Martha Stewart
When the temperature soars, this chilly sweet will provide cool relief (and lots of smiles).
Author: Martha Stewart
Instead of using cheese, this huevos rancheros-inspired omelet is stuffed with creamy avocado, a spoonful of salsa, and plenty of cilantro.
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
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
"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
Tropical fruit and spices turn ordinary chicken into a trip to the islands (with a layover in the freezer).
Author: Martha Stewart
This recipe developed by the Martha television kitchen.
Author: Martha Stewart
This delicious recipe is from "Jamie's Italy," by Jamie Oliver.
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
For this pie's crumbly crust, Gabrielle Langholtz uses lard rendered from farm-raised pork. For a similarly memorable pie, use leaf lard; it comes from the fat around the pig's kidneys and is famed for...
Author: Martha Stewart
Serve this New England-style chowder with oyster crackers and a dash of hot sauce.
Author: Martha Stewart
This rum-raisin pie is the perfect unexpected dessert. With a custardy center and flaky crust, it's a decadent sweet treat.
Author: Martha Stewart
This satisfying weeknight dinner comes together in just 30 minutes, thanks to quick-cooking ingredients like fresh tomatoes, sausage, zucchini and store bought gnocchi. After cooking in a skillet, the...
Author: Sarah Carey
A creamy mushroom topping fills this deep, crusty pizza. Martha made this recipe on Martha Bakes episode 608.
Author: Martha Stewart
These biscuits are slightly sweet and really round out a Thanksgiving feast.
Author: Martha Stewart
Legend has it that this ruby-hued cocktail was developed in the early 20th century for an Italian count, Camillo Negroni, who, according to one account, picked up a taste for British gin while traveling...
Author: Martha Stewart
Try adding a pinch of salt (or more to taste) right after the sauce has been removed from the heat. The salt offsets the sweetness of the caramelized sugar, creating a nice depth of flavor.
Author: Martha Stewart
Author: Martha Stewart
Braised Short Rib stewed in Guinness make up the filling of this Irish meat pie, while crisped potatoes form the top "crust" of this wintertime potpie.
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 quick barbecue sauce turns into a sweet tomato glaze as it cooks on the grill.
Author: Martha Stewart
This recipe for a delicious Beer Drinkers' Perfect Pizza comes courtesy of Santo Bruno.
Author: Martha Stewart
Skip the sour cream and give a mushroom-topped spud a better finish: a generous dollop of yogurt, plus a little cheddar and chives.
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
Fresh rosemary perfumes this moist, chewy Italian bread studded with juicy red grapes and plump raisins.
Author: Martha Stewart
These golden-edged banana cookies stuffed with cream cheese frosting unite two favorites -- whoopie pie and moist banana cake -- in an immensely satisfying revival.
Author: Martha Stewart
A true showstopper, this vanilla-bean Bundt cake gets the chocolate treatment inside and out. Cutting into the cake reveals its rich cheesecake-like chocolate filling, and the whole thing is glazed with...
Author: Martha Stewart
Potatoes, salmon, a little mustard vinaigrette and voila! Dinner is served.
Author: Martha Stewart
Layered and light, the tiers of this lemon cake with curd call for cholesterol-free egg whites and skim milk; the berries in between are thought to be brain boosters.
Author: Martha Stewart
Chef Yotam Ottolenghi's couscous recipe from his cookbook, "Plenty," gets its green from arugula, toasted pistachios, and a fresh herb pastePhoto credit: Jonathan Lovekin
Author: Martha Stewart
New-style sashimi, one of Nobuyuki Matsuhisa's trademark dishes, was invented when a customer sent a plate of sashimi back to the kitchen because he didn't like raw fish; the recipe was Nobu's solution...
Author: Martha Stewart
The pink hearts are made from a sugar-cookie dough; the chocolate hearts are a little denser. What holds these charming sandwich cookies together is a filling that will remind you of an Oreo. It's creamy,...
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
Store-bought puff pastry keeps the prep time for this tart to a minimum. Inspired by turtle candies, the filling is rich, nutty, and chewy.
Author: Martha Stewart
Keep a close eye on these latkes while they are frying; the sugar in the sweet potatoes causes them to brown quickly.
Author: Martha Stewart
Choose a mix of many-colored heirloom tomatoes for this Italian bread salad, also known as panzanella. Italian country bread makes the salad a little heartier than most.
Author: Martha Stewart
This version is inspired by the Cuban sandwich; bread is replaced with tortillas and grilling them adds a smoky flavor.
Author: Martha Stewart
When it comes to radiating warmth at the dinner table, nothing beats a meal-in-one casserole. What's more, this dish can be assembled a day ahead, goes straight from the oven to the table, and offers help-yourself...
Author: Martha Stewart
No need to form wontons for this soothing soup! The wrappers go into the garlic-ginger broth separately from the filling (mini pork meatballs flavored with soy sauce and cilantro). Vitamin-rich bok choy...
Author: Martha Stewart
Author: Martha Stewart
The lime juice gives pizzazz to this mango and palm heart salad.
Author: Martha Stewart
The ridges in spiral-cut fusilli are ideal for catching this fresh green sauce, made from spinach and walnuts instead of basil and pine nuts.
Author: Martha Stewart
Use this delicious recipe when makingthe Dolley Madison Layer Cake.
Author: Martha Stewart
The butter, brown sugar, and almonds in this crust make for a really rich flavor -- it tastes like a cookie! Blind-baking before filling keeps it crisp. Use it to whip up our Gluten-Free Spiced Pumpkin...
Author: Martha Stewart
Dramatic and foolproof, this dish is made for entertaining dinner guests. Cover the grill while cooking and you won't need to stress over flipping the fish-and the results will be perfectly cooked every...
Author: Martha Stewart