Try this orange almond cake, adapted from "Entertaining," for an irresistible end to any meal.
Author: Martha Stewart
Author: Martha Stewart
A lemon-olive oil dressing is poured over tender potatoes while they're still warm, and a dash of red pepper flakes adds some kick to this simple side dish.
Author: Martha Stewart
These recipes are from "Entertaining," by Martha Stewart.
Author: Martha Stewart
Black bass is what we used, but firm-fleshed mild fish (striped bass, for example) and fine-textured weakfish and tilapia swap in well. These Asian flavors are complemented by brown or white rice and steamed...
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
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
Author: Martha Stewart
A creamy mushroom topping fills this deep, crusty pizza. Martha made this recipe on Martha Bakes episode 608.
Author: Martha Stewart
The secret to the shrimp salad's decadent taste: creamy avocado, which is rich in heart-healthy unsaturated fat. Slivers of scallion and a shot of lime juice brighten the flavor.
Author: Martha Stewart
The recipe for this refreshing and crunchy Cucumber and Snap Pea Salad with Mint comes from Robert Estep of East Haddam, Connecticut.
Author: Martha Stewart
Rosemary is a perfect match for anchovies in this marinade, which also works well on lamb chops or steak. Serve with couscous and roasted vegetables.
Author: Martha Stewart
Hot water is just the right medium for balancing the soothing sweetness of old-fashioned honey-drop candies with the tingle of fresh lemon juice and ginger syrup.
Author: Martha Stewart
This spicy, tangy side dish is great alongside Asian chicken and chili soup.
Author: Martha Stewart
Pearl barley requires less cooking time, which means you can get this nutritious salad chock-full of fresh herbs and dates on the table in a flash.
Author: Martha Stewart
Lemon zest adds zing to shortcakes, which are topped with a mixture of picked berries, shredded basil, lemon juice, and sugar, and a spoonful of vanilla whipped cream. Recipe courtesy of Erin French, chef...
Author: Martha Stewart
You can substitute semisweet chocolate chunks or chips for the milk chocolate.
Author: Martha Stewart
You'll need a gorgeous ripe heirloom tomato for this summery open-faced sandwich. Cut a thick slice of it crosswise to reveal its trippy, tie-dye colors, and sprinkle on salt and pepper. Next comes our...
Author: Greg Lofts
This recipe comes to us from Giovanna Huyke, host of the Puerto Rican television program "La Cocina de Giovanna." Finger bananas have a richer sweetness than larger bananas. A mango, or another fresh tropical...
Author: Martha Stewart
Get your dose of healthy oils with this lemony sardine mix over lettuce.
Author: Martha Stewart
Make this gravy from Hot and Hot Fish Club chef Chris Hastings with drippings from his Heritage Turkey.
Author: Martha Stewart
This recipe is part of the Mad Hungry: TV Dinners menu. See the article for freezing instructions.
Author: Martha Stewart
In hot weather, nothing quenches thirst like icy glasses of Lemon Ouzo-Ade, a cocktail based on the popular Greek anise spirit, ouzo.
Author: Martha Stewart
Parsnips, pears, and potatoes are pureed with cream and cognac for a mouthwatering dish.
Author: Martha Stewart
Smother fries with chili for a kid-approved meal. In our version, the potatoes are baked, and the chili is vegetarian.
Author: Martha Stewart
This is a delicious watermelon margarita recipe that's easy to double for a large crowd for cocktail hour.
Author: Martha Stewart
Embedded in light and fluffy fritters, kernels of corn provide nuggets of texture as well as flavor. Matched with slab bacon, and then topped with maple syrup, the fritters are an idealsummer breakfast,...
Author: Martha Stewart
This year, indulge your family and friends in a traditional pie made with healthier, more flavorful ingredients.
Author: Martha Stewart
This dessert would be right at home at a Fourth of July barbecue. You can substitute sliced fresh strawberries for the raspberries, if you prefer.
Author: Martha Stewart
Turn the traditional Italian dessert on its head by serving it as a cupcake.
Author: Martha Stewart
Generous amounts of basil and parsley invigorate the slaw.
Author: Martha Stewart
We know there are box mixes out there but rice pilaf is quite easy to make. Add spicier herbs to liven up this side dish.
Author: Martha Stewart
Cornmeal provides healthy whole grains, adding a lovely crumbly texture to these Italian cookies. Olive oil contributes good fats and a pleasant fruitiness.
Author: Martha Stewart
Try this recipe from Nate Appleman's "A16 Food and Wine" for a hearty meal.
Author: Martha Stewart
Author: Martha Stewart
A romaine salad is ideal for buffet-style dinners, holding up longer than one made with more delicate lettuces.
Author: Martha Stewart
Ginger-laced, heart-shaped sugar cookies offer a sweetly spicy crunch.
Author: Martha Stewart
Like a genoise, this cake gets its spongy texture from eggs that are whisked until thick and voluminous.
Author: Martha Stewart
For the black-bean topping variation, top the potatoes with the yogurt and scallions after removing them from the oven. The sour-cream version requires no reheating whatsoever.
Author: Martha Stewart
Enjoy this meatless version of an Italian-style classic, mushroom ragu, over pasta for a tasty meal.
Author: Martha Stewart
This raw kale salad wins over even the most skeptical hearty-green newbies. It gets better after a night in the fridge.
Author: Martha Stewart
Apricots are the golden globes of the fruit world make tart-sweet "cups" for dollops of tangy creme fraiche, creating a delightful union of flavors. Serve these as a snack or starter-anytime you want a...
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
Red chile and limejuice impart a bracing freshnessto the dressing for corn-and-mango salad; the salad's flavorssoften the assertiveness of the vinaigrette's.
Author: Martha Stewart
This crisp, clean-flavored salad with a hint of pepper is the perfect accompaniment to a steak dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Master the technique, and this recipe will reward you with rich, flaky, tender biscuits. The trick, as with all biscuits, is to use a gentle touch and not overwork the dough; mix just until the ingredients...
Author: Martha Stewart
On date night, your special someone will appreciate these ingenious ravioli (no pasta-making experience required). Store them in the freezer up to a month in advance.
Author: Martha Stewart
You can also make the tagine with an equal weight of chicken thighs and drumsticks (or all thighs).
Author: Martha Stewart