Nonfat yogurt is used in place of sourcream in these twice-baked potatoes.
Author: Martha Stewart
If you've only ordered shrimp scampi in restaurants, prepare to be shell-shocked-it's actually quite easy to make at home. This recipe, which includes a quick stock to intensify the sauce, guarantees jumbo...
Author: Martha Stewart
What creature, vampire or otherwise, could resist a sip of this bewitching beverage? Black currant nectar provides the bloody black hue for this brandy-based drink. With its crowd-friendly size and enchanting...
Author: Martha Stewart
Unlike most fruitcakes, this one is ready to eat as soon as it cools.
Author: Martha Stewart
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
These make-ahead shrimp and endive canapes show off their delicate citrus and chive flavors.
Author: Martha Stewart
Shaping the dough directly on the baking sheet makes short work of homemade biscuits. Serve these biscuits warm with butter.
Author: Martha Stewart
Author: Martha Stewart
Perfect for a light dinner, this simple and healthy recipe for lemon-rosemary grilled shrimp comes from "The Ciminelli Solution," by Sue Ciminelli.
Author: Martha Stewart
Serve up a fresh, seasonal menu featuring soft-shell crabs and ramps, sure signs of spring, with this recipe from Momofuku chef David Chang.
Author: Martha Stewart
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
A pork crown roast, filled with our Wild-Mushroom Stuffing and garnished with glazed pears and kumquats, has all the classic appeal and hearty flavor of a traditional holiday main dish -- and an even more...
Author: Martha Stewart
These fruit-and-nut bars are like soft granola bars; they make a hearty and delicious addition to a lunch box.
Author: Martha Stewart
This recipe creates the chocolate meringue discs that are the foundation for Martha's decadent Chocolate Meringue Cake.
Author: Martha Stewart
Top this vegetable pizza with your favorite roasted winter squash.
Author: Martha Stewart
Vegetable oil subs in for butter in this fruit-topped, vanilla-scented cake, reducing the saturated fat; whole-wheat flour boosts the fiber and lends a nutty flavor.
Author: Martha Stewart
This irresistible key lime mojito cocktail is from "Essentially Lilly."
Author: Martha Stewart
These eggplant are particularly delicious bathed in this garlic-shallot dressing with olives and raisins.
Author: Martha Stewart
A bright, zesty topping of tomatoes, lime, cilantro, (surprise!) olives enlivens chicken breasts with a dash of Cinco de Mayo festivity.
Author: Martha Stewart
Each forkful of this easy make-ahead slaw offers a colorful tangle of zucchini, carrots, bell pepper, onion, and basil.
Author: Martha Stewart
Store-bought fresh cheese pasta meets homemade chicken stock in this quick soup.
Author: Martha Stewart
This roasted dinner is easy enough for any weeknight but special enough for a heart weekend supper.
Author: Martha Stewart
Delicious grape squares are easy to make from grape juice and gelatin.
Author: Martha Stewart
Juicy tomatoes and onions in a tangy vinaigrette are the perfect accompaniment to Grilled Pepper-Crusted Sirloin.
Author: Martha Stewart
This endive-and-pear salad features blue cheese and lightly toasted hazelnuts is a flavorful dish full of interesting textures.
Author: Martha Stewart
Not your grandma's babka! This twist on the classic sweet bread boasts a generous swirl of cream-cheese filling in every bite. The recipe comes from Edan Leshnick, the head pastry chef at New York's famed...
Author: Martha Stewart
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Cherry-Hazelnut Scones, or Lemon-Ginger...
Author: Martha Stewart
This is a tasty and hearty meatless curried stew to have for dinner tonight.
Author: Martha Stewart
We served Couscous with Carrot and Cilantro alongside this Mediterranean-style main. Try it!
Author: Martha Stewart
Dill is a great accompaniment for all the other flavors in this menu. It is used often in Greek cooking.
Author: Martha Stewart
This delicious beignet recipe is courtesy of chef April Bloomfield.
Author: Martha Stewart
This recipe for baked oyster dressing is from chef Emeril Lagasse's "Louisiana Real and Rustic."
Author: Martha Stewart
This salad is highlighted by different greens, a bit of real maple syrup and crumbled blue cheese.
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
Our spicy peanut sauce is inspired by the one used in satay, a common Indonesian dish. The sauce is a perfect accompaniment to the mild-flavored tofu.
Author: Martha Stewart
Fall's iconic orange gourd has a place beyond October 31: as pumpkin butter, a fiber-filled spread packed with beta-carotene. Chef Mary Dumont of Harvest restaurant in Cambridge, Massachusetts, shares...
Author: Martha Stewart
This deliciously sweet almond tart gets an even more elevated taste thanks to a hint of citrus.
Author: Martha Stewart
Author: Martha Stewart
A creamy chocolate filling lends these flaky, buttery cookies a touch of richness.
Author: Martha Stewart
Author: Martha Stewart
Store-bought sheets of phyllo form the delicate crust in this stunning tart that feeds a crowd. Frangipane made with hazelnuts instead of the traditional almonds serves as the filling, and a tumble of...
Author: Martha Stewart
Avgolemono gets its smooth and thick consistency not from cream but from eggs; they're tempered by hot chicken broth and whisked into the soup just before serving. Shredded boneless, skinless chicken breast...
Author: Martha Stewart
Flecks of herbs, a squeeze of lemon juice, and a dash of hot sauce add zing to the cool cucumber in this no-cook soup.
Author: Martha Stewart
This delicious brunch-worthy Swiss chard quiche is courtesy of Elisabeth Prueitt.
Author: Martha Stewart
Our fresh take on a take-out favorite skips the excess oil and sparkles with ginger, lime, and plenty of satisfying shrimp.
Author: Martha Stewart
This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, and then refrigerate, covered, until ready to bake.
Author: Martha Stewart