Icy melon milk granita is an easy make-ahead treat for a hot summer day. (No need to scrape our sherbet-like mixture every 30 minutes, as with most granitas -- just rake it once at the end for the right...
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
Use our Simple White Rice as the base for this spicy dish that works for brunch, lunch, and dinner.
Author: Martha Stewart
This juice will give a healthy kickstart to your day.
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
These biscuits are slightly sweet and really round out a Thanksgiving feast.
Author: Martha Stewart
If things don't turn out exactly as planned when cooking an omelet, don't fret. Broken omelets make great scrambled eggs.
Author: Martha Stewart
Buttery classic, sugar cookies make a delicious treat anytime. Here, Martha heightens them to special-occasion status with a simple glaze and a fanciful combination of candied flowers, crystallized ginger,...
Author: Martha Stewart
This classic peanut brittle is great for holiday gift-giving. Package in cellophane bags or decorative tins for a pretty presentation.
Author: Martha Stewart
Cook up a batch of the tastiest apple butter in no time by making it in a slow cooker with this recipe from Amy Traverso, author of "The Apple Lover's Cookbook." This recipe also includes instructions...
Author: Martha Stewart
This vegetarian wrap, made with a flour tortilla, is a salad you can eat with your hands. Pack it for a lunch on the go.
Author: Martha Stewart
Grated Parmesan cheese and broccoli florets and stems are added to a frittata to make the baked Italian omelet a good source of calcium.
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
In this summery stunner, a gluten-free almond crust cradles dark-chocolate mousse to form a dramatic backdrop for a crown of fresh raspberries.
Author: Sarah Carey
This fiery salsa makes for a bright addition to tacos, nachos, or simply eaten with your favorite tortilla chips.
Author: Martha Stewart
With a meal of homemade focaccia and tidbits from a deli--olives, cheeses, and cured meats such as salami and prosciutto--youll feel like youre lunching in Rome.
Author: Martha Stewart
Infusing sugar syrup with fresh thyme gives this vodka lemonade sophisticated, seasonal flair.
Author: Martha Stewart
Got leftover panettone? Lucky you! The traditional Italian Christmas bread makes an excellent base for a breakfast casserole. All it needs is a soak in spiced custard and a turn in the oven.
Author: Martha Stewart
The cauliflower in this dish gets loads of flavor from garlic, anchovies, and red-pepper flakes -- and the richness of the salmon offsets those spices.
Author: Martha Stewart
Plump, starchy grains of Arborio rice give risotto the creamiest consistency.
Author: Martha Stewart
For a quick appetizer, spread softened goat cheese or cream cheese on crackers, and spoon chutney on top. It can also be used as a filling for omelets or as a topping for baked potatoes.
Author: Martha Stewart
This rich yet airy Hollandaise sauce is the basis for several other warm emulsions; the best-known variation is bearnaise, which includes the addition of tarragon. This recipe is adapted from the "Martha...
Author: Martha Stewart
There are many good-quality regional root beers. Buy the best one you can find in your area.
Author: Martha Stewart
Simple and bright, this salad is perfect on its own but it can become a filling and satisfying meal with the addition of grilled chicken or shrimp.
Author: Martha Stewart
Crab cakes with roasted red-pepper dip can be prepared in advance and sauteed before your dinner guests arrive.
Author: Martha Stewart
The lime juice gives pizzazz to this mango and palm heart salad.
Author: Martha Stewart
One of the golden rules of sandwich making is to use contrasting flavors and textures. Consider the classic California vegetable sandwich, which wouldn't be the same without crunchy sprouts, creamy avocado,...
Author: Martha Stewart
This is an easy and tasty twist on tuna salad, using a vinaigrette (no mayo) and adding beets and chickpeas for a more substantial supper.
Author: Martha Stewart
Bacon in a salad doesn't necessarily scream"healthy!" but because the meat is used inmoderation, this dish is still a winner. Just twoslices (for four servings) impart a smoky flavorinto the vinaigrette...
Author: Martha Stewart
These chocolate-cinnamon waffle cookies were made in a waffle iron, then dusted with confectioners' sugar.
Author: Martha Stewart
Upgrade a kid-friendly lunchtime classic with these easy-to-eat PB & J rolls using our recipe for Simple Crepes. They make a great after-school snack.
Author: Martha Stewart
Get all the things you love about sausagestuffing (savory meat, fresh herbs, and lotsof bread) without feeling stuffed yourself.
Author: Martha Stewart
TV chef Thomas Joseph traveled to Vietnam to study pho, the country's traditional noodle soup; he came back with this authentic recipe. Martha made this recipe on Cooking School episode 304.
Author: Martha Stewart
Use this recipe to make our Yellow Curry Chicken, Beef Rendang with Broccoli, and Thai Green Shrimp Curry. Look for fresh lemongrass in Asian markets and some supermarkets.
Author: Martha Stewart
These dressed-up almonds are quick, easy, and a nice change of pace from the usual mixed nuts.
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
Roasting vegetables is a simple method that makesefficient use of cooking space -- the pan can share the oven with a chicken or pork roast -- and results in deep flavor. From the book "Mad Hungry," by...
Author: Martha Stewart
Playful, surprising, and utterly irresistible-upside-down sweets, like this plum tarte tatin, never fail to wow family and friends.
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
For cabbage pierogi, cream cheese slightly softens the vegetable to give each bite a tender crunch. For a step-by-step guide, see our How-To.
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
Breakfast, lunch, or dinner? You decide! Get cracking on this easy chicken-and-egg sandwich that makes a great meal from morning to night.
Author: Martha Stewart
Fresh rosemary perfumes this moist, chewy Italian bread studded with juicy red grapes and plump raisins.
Author: Martha Stewart
Spice up your New York Strip Steak dinner with Emeril Lagasse's fiery variation of the classic sauce. Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc.,...
Author: Martha Stewart
Quick-cooking salmon fillets are flavored with honey-mustard vinaigrette and a delicious breadcrumb topping; crisp green beans complete the meal. (Reserve some of the vinaigrette to use later in the week...
Author: Martha Stewart
Boiling corn in milk gives it a sweet flavor; adding sugar brings out even more sweetness.
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
This version is inspired by the Cuban sandwich; bread is replaced with tortillas and grilling them adds a smoky flavor.
Author: Martha Stewart