Crunchy homemade croutons add richness and texture to salads, soups, pasta -- or, in the case of our sweet croutons, ice cream, bitter greens, or a soft, ripe cheese.
Author: Martha Stewart
This savory vegetarian pate can be eaten on crackers, bread, or baby carrots.
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
Though the above is the official Second Avenue Deli version, some people prefer to use only chicken livers. They make a lighter, creamier chopped liver. This recipe has been adapted from "The Second Avenue...
Author: Martha Stewart
This moist cake -- inspired by the Rosh Hashanah traditions of eating honey cake and honey-dipped fruit to represent hope for a sweet year ahead -- is made luscious with a warm topping of pears in a honey...
Author: Martha Stewart
Author: Martha Stewart
This colorful side dish pairs well with steak, chicken, pork, or fish. Try it with our Barbecued Chicken.
Author: Martha Stewart
This frisee fall salad featuring cranberries and pistachios works well as a side dish for Thanksgiving turkey or everyday seared pork chops or lamb.
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
Author: Martha Stewart
This yields enough for two of these recipes (or you can double it to make all four): Glazed Meatloaf, Skewered Greek Meatballs, Moroccan Hand Pies, and Vietnamese Kebabs. This versatile mixture can also...
Author: Martha Stewart
"These colorful kebabs aren't your average kid's meal -- they're a great way to get veggies on the plate in a fun and creative way. Grill 'em up in about 10 minutes, then serve with a spinach salad, couscous,...
Author: Martha Stewart
Baking in salt is a sneaky way of splitting the difference between steaming and roasting. The layer of coarse salt and egg whites is there to seal in moisture. Heat causes the salt to form a hard crust,...
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
Baking these reduces both fat and grease content of the chips.
Author: Martha Stewart
This quick and easy seafood supper puts healthful ingredients front and center. Low in calories and saturated fat, shrimp contain heart-healthy omega-3 fatty acids, tryptophan, and vitamin D.
Author: Martha Stewart
This all-in-one dish is cooked in parchment, making it healthy and a breeze to clean up.
Author: Martha Stewart
This dough can rise in Brotformen -- German baskets that mold the loaves. The grains are available at health food stores.
Author: Martha Stewart
Crackly sea salt, dark-brown sugar, and tropical coconut flakes are a stellar combo in this cocktail-hour popcorn; stay with the island theme by shaking up a passion-fruit mojito to go with this sweet-and-salty...
Author: Shira Bocar
These sweet-and-sour onions are often part of Italian antipasti, served warm or at room temperature.
Author: Martha Stewart
Marinating the chicken in a seasoned tequila mixture isn't just for show: alcohol's ability to play well with both the fat (which in this case is the chicken drumsticks) and water molecules (punchy aromatics...
Author: Martha Stewart
The coarse crystals in this sweet and slightly spicy granita distinguishes it from other frozen desserts.
Author: Martha Stewart
Earthy shiitakes, fresh herbs, crunchy walnuts, and chewy dried cranberries all sing together in perfect harmony to bring together this lighter answer to everyone's favorite holiday side.
Author: Martha Stewart
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.
Author: Martha Stewart
Why brine? Brining seasons the turkey without making it salty. It also helps draw moisture into the meat for a juicier result. Serve with grilled vegetables or Corn-and-Zucchini Saute with Basil.
Author: Martha Stewart
Poached salmon makes for a luxurious dip high in heart-healthy omega-3 fatty acids; endive petals are edible spoons.
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
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
Parmesan cheese helps gives this French sandwich its salty flavor.
Author: Martha Stewart
We serve this dip with cucumber, cauliflower, fennel, daikon radishes, jicama, kohlrabi, and celery.
Author: Martha Stewart
Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup.
Author: Martha Stewart
Make this classic bakery treat from the comfort of your own kitchen. These puffy doughnuts are filled with your favorite raspberry jam and rolled in granulated sugar.
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
This is a tasty alternative to scrambled eggs in the morning, courtesy of Gillian Gadd of Renton, Washington.
Author: Martha Stewart
When the temperature soars, this chilly sweet will provide cool relief (and lots of smiles).
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
Chicken stock anchors arich combination of dicedsweet potatoes, butternutsquash, leeks, onion, andcarrots spicedwith an exotic blend ofturmeric, cardamom, chilipowder, and cinnamon.Each serving is garnishedwith...
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
This easy lasagna "bianca" is tomato-free, and full of zucchini-adding a welcome dose of vegetables to this updated take on the classic.
Author: Martha Stewart
Simple almondy cake batter is baked and spread with raspberry jam and a thick layer of whipped cream before it's rolled, chilled, dusted with sugar, and sliced for dessert.
Author: Martha Stewart
Layers of malted chocolate ganache give a rich, textural crunch to this marshmallow-topped cake from ABC Kitchen pastry chef Cindy Bearman.
Author: Martha Stewart
This salad is highlighted by different greens, a bit of real maple syrup and crumbled blue cheese.
Author: Martha Stewart
Sweet peaches and piquant red onion come together to make a savory fruit salad.
Author: Martha Stewart
The brussels sprouts should be thoroughly dry before frying. Any water clinging to the sprouts will cause the oil to splatter. The oil takes time to come up to temperature, so get that heating on the stove...
Author: Martha Stewart
These crisp, delicate cookies have less than 50 calories each. Swap in different cookie cutters for other occasions; adjust the baking time accordingly.
Author: Martha Stewart
Author: Martha Stewart
This salad combines the smokiness of grilled new-potatoes and roasted red peppers with bursts of flavor from anchovies, capers, and black olives.
Author: Martha Stewart
Our simple, 4-step recipe turns a few basic ingredients into 40 large puffs in just 35 minutes. Check out our Chocolate-Glazed Raspberry Cream Puffs recipe.
Author: Martha Stewart
This one-pan dish would also be good with sugar snap peas added at the end.
Author: Martha Stewart
This is a rich and satisfying supper with wonderful flavors.
Author: Martha Stewart