You can also make the tagine with an equal weight of chicken thighs and drumsticks (or all thighs).
Author: Martha Stewart
Give any bread the savory taste of an everything bagel with this garlicky, seed-sprinkled spread.
Author: Martha Stewart
Serve this compote with our Citrus-Ricotta Cheesecake.
Author: Martha Stewart
When shredded and sauteed, these sprouts become meltingly tender. The mustard seeds and lemon juice add tang, and the pecans provide crunch. This dish is perfect served alongside a holiday turkey.
Author: Martha Stewart
Serve a stovetop green: While the oven is filled with turkey and other fixings, make this bright side on the the range.
Author: Martha Stewart
An open-faced sandwich of tomatoes, cheese, and homey bread.
Author: Martha Stewart
It's too often relegated to the crudité platter, let celery shine as the star vegetable in this easy plant-based stir-fry. Tofu provides the protein, while ginger, scallions, chili-garlic sauce, and cilantro...
Author: Lauryn Tyrell
Simple but sophisticated, this dish is an easy and light idea for a summer meal.
Author: Martha Stewart
Fresh oysters are used to gild this creamy, cheesy crab dip, then the whole thing is baked until hot and golden. Horseradish adds a spicy kick that cuts through the richness.
Author: Martha Stewart
Our classic Romesco Sauce, made with tomatoes, sweet peppers, and almonds really makes this roast chicken breast dish special.
Author: Martha Stewart
This recipe for tomato marmalade is from chef Bill Taibe of Napa & Co. restaurant and is used to make his Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade.
Author: Martha Stewart
Use this recipe as an ingredient in our Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts.
Author: Martha Stewart
If your grill isn't large enough to accommodate the peppers and chiles in a single layer, cook them in batches.
Author: Martha Stewart
This old-fashioned dessert is made by simmering fruit with cinnamon dumplings that soak up the sweet syrup as they cook.
Author: Martha Stewart
Eli Zabar, owner of The Vinegar Factory in New York City, believes that with only a few fresh ingredients, you can achieve a full-flavored sandwich. This is one of Eli's favorite recipes.
Author: Martha Stewart
An herb paste enhances the salmon and the built-in sides -- spinach and chickpeas -- that bake with the fish.
Author: Martha Stewart
The sweet, grassy taste of tender green asparagus brings a hint of spring to this spicy beef curry.
Author: Martha Stewart
Love dip with your chips as a snack? Have all you can eat with this healthy version that blends roasted butternut squash, tahini, turmeric, and garlic.
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
Many stews are thickened with flour, but this hearty one is safe for gluten-intolerant diners.
Author: Martha Stewart
The lamb and chicken can be marinated up to one day in advance and refrigerated. Remove from the fridge one hour before grilling.
Author: Martha Stewart
Some say brutti ma buoni, which translates to ugly but good, hail from Tuscany, though they're sold all over Italy. Featuring a mouthwatering combo of chopped hazelnuts, dark chocolate, and meringue, the...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
As with regular potatoes, these hash browns can be served for breakfast with fried or scrambled eggs and toast.
Author: Martha Stewart
Author: Martha Stewart
Our version of this Chinese take-out staple has all the appeal of the original, with a fraction of the fat and calories.
Author: Martha Stewart
Use these cherries in a Manhattan or spoon them with their syrup over ice cream for an adult dessert.
Author: Martha Stewart
This light dinner is just the thing for an end-of-the summer evening. In minutes, thin cutlets get lemony taste from a quick marinade and smokiness from the hot grill. To complete the meal, serve with...
Author: Martha Stewart
This delicious coconut cake recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Author: Martha Stewart
Beans and avocado give this sandwich a creamy, satisfying texture -- no meat or mayo required.
Author: Martha Stewart
This recipe for roasted potatoes comes from chef Anne Willan.
Author: Martha Stewart
Quince, a vibrant cousin of the apple, mingles well with spiced and sweet ingredients. The fruit is poached in a wine-spiked syrup, which coats it as it bakes.
Author: Martha Stewart
To give basic tomato sauce an extra kick, turn to bacon and red-pepper flakes. Just a little of each gives the sauce a lightly spicy, smoky flavor.
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
While your chicken rests, add chicken stock and a touch of butter to the skimmed pan drippings to create this delicious pan gravy.
Author: Martha Stewart
For chewier bars, substitute sweetened shredded coconut for the unsweetened coconut flakes.
Author: Martha Stewart
The recipe for this cool jiggly treat, which comes from David Evans of Durham, North Carolina, can be made up to a day ahead.
Author: Martha Stewart
For an intense pickled flavor, let the eggs cool slightly, then peel them before submerging themin the beet or turmeric mixture.
Author: Martha Stewart
Crostini brushed with cream and herbs make a simple but luxurious finishing touch for our Creamy Winter Squash Soup With Herbed Crostini.
Author: Martha Stewart
This pie can be made up to two days in advance and refrigerated. When you're ready to serve, sprinkle with flaky sea salt, and if desired, garnish with toasted marshmallows.
Author: Martha Stewart
Homemade fruit leather roll-ups are perfect for any kids' party.
Author: Martha Stewart
Capers and anchovies lend a briny flavor that complements meaty tuna in this easy appetizer that's best served with vegetable chips.
Author: Martha Stewart
Follow this technique using dark or milk chocolate to create thin, flexible sheets of chocolate perfect for wrapping around the edges of a cake or creating other decorative details. Jacques Torres prepared...
Author: Martha Stewart