New potatoes grilled in a foil pouch equal an easy summer side with no clean-up required.
Author: Martha Stewart
If you want to give beef a break, try our recipe for this comfort-food classic that's made with lamb. Another twist on tradition: Shepherd's pie is usually made in a single dish but you can streamline...
Author: Martha Stewart
Serve this Zabaglione with our Poached Dried Apricots and Currants.
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
In this savory, mildly sweet dish green cabbage leaves are wrapped around a meat filling seasoned with tomato paste, apricot preserves, and sage.
Author: Martha Stewart
Rose-geranium leaves infuse this ice cream with a wonderful floral aroma and citrus-herb flavor.
Author: Martha Stewart
This no-grain cauliflower dish is surprisingly hearty.
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
The ingredients for Irish stew are layered in a heavy pot and slow-cooked in the oven, allowing the lamb and potatoes to tenderize and the flavors to deepen and meld. The best part is that you can walk...
Author: Martha Stewart
Use our Whole Roasted Tomatoes when making this rich and flavorful dish.
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
Graham crackers are surprisingly easy to make. Use this recipe to make our Marshmallow Cookie Sandwiches.
Author: Martha Stewart
Layers of bread hold this multilevel vegetable sandwich together. To transport: Place it on a round board or flat plate, and wrap tightly in plastic. Unwrap and slice just before serving.
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with poppy seeds.
Author: Martha Stewart
Store-bought green salsa makes a bright flavor base for this stew.
Author: Martha Stewart
Tell your sweeties, "You're my jam!" in a way that'll turn them into jelly. Simply roll butter-cookie dough into balls, and press the handle end of a spoon into each twice to make a V that expands as it...
Author: Riley Wofford
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
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
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
This is the ultimate Greek comfort food, a hearty casserole of cinnamon-spiked ground lamb baked with penne and a Parmesan cheese sauce.
Author: Martha Stewart
A make-ahead barley salad that has plenty of bold North African flavor thanks to preserved lemon, oil-cured olives, and cilantro. Perfect for potlucks (no mayo here!), this salad is also a bonus for the...
Author: Martha Stewart
Even more impressive than the presentation is how these grilled jumbo shrimp pack a punch. They're marinated with Asian-inspired ingredients such as sesame oil, lemongrass, hot chile pepper, curry powder,...
Author: Martha Stewart
Gorgonzola dolce, or dolcelatte, is a creamy, slightly sweet blue cheese. Look for it in specialty shops. If you can't find it, try regular Gorgonzola, which will have a richer flavor.
Author: Martha Stewart
Canned pumpkin puree allows you to use less fat in this recipe, yielding moist, tender little cakes that are better for you.
Author: Martha Stewart
These crispy, healthful tortilla strips make a nice textural complement to John Baricella's chicken chili.
Author: Martha Stewart
Use the freshest white fish you can find for this recipe. Stuffed with lemons and thyme, it cooks in no time on the grill, which makes for an easy dinner. The fish is especially delicious with a dab of...
Author: Martha Stewart
This savory vegetarian pate can be eaten on crackers, bread, or baby carrots.
Author: Martha Stewart
Author: Martha Stewart
We serve these burgers with rustic rolls, mustard, and lettuce on the side for easy assembly.
Author: Martha Stewart
Stuff wonton wrappers with turkey, lettuce, soy sauce, sesame oil, scallions, eggs, and mushrooms for a savory and delicious appetizer or main course. This wonderful recipe for turkey dumplings is courtesy...
Author: Martha Stewart
Boiling corn in milk gives it a sweet flavor; adding sugar brings out even more sweetness.
Author: Martha Stewart
We looked for small squash and served them cut in half. You may quarter larger squash if necessary. Using various types of squash makes for an attractive presentation.
Author: Martha Stewart
This twist on a standard green bean casserole is elevated to creamy, delicious heights, thanks to thick low-fat Greek yogurt.
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
Mustard greens have a sharp, radishy bite that's delicious in a bean soup, but, if you like, you can substitute kale or collards. Smaller white beans such as cannellini can be used in place of giant white...
Author: Martha Stewart
To get the party started, stir or shake up a round of these festive drinks.
Author: Martha Stewart
Tamari soy sauce is similar to regular soy sauce but is slightly thicker and has a richer flavor. It is available at most grocery stores. Besides being the perfect condiment for Broiled Black-Pepper Tofu,...
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
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
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
The salad is more than a colorful side dish -- with vibrant flavors and textures, this recipe is one you'll keep coming back to.
Author: Martha Stewart
Use to make Apizz chef John LaFemina's Lamb Meatballs with Tomato-Mint Cream Sauce.
Author: Martha Stewart
This dish is a great way to use up a bunch of parsley and update your side of greens. It goes particularly well with fish.
Author: Martha Stewart
Chicken breasts get bold bursts of flavor from a zesty topping of cherry tomatoes, lime juice, cilantro, and green olives. Serve this dish with rice or a simple green salad and crusty bread. This recipe...
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
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
These dressed-up almonds are quick, easy, and a nice change of pace from the usual mixed nuts.
Author: Martha Stewart