If the poblanos become blistered and blackened before the tomatoes do, chef Rick Bayless recommends removing them from the broiler first.
Author: Martha Stewart
The potatoes taste best hot off the grill with the cool tomatoes, but they can also be served at room temperature.
Author: Martha Stewart
Fresh butter lettuce and grape tomatoes get a healthy poached salmon topper for a delicious, light meal.
Author: Martha Stewart
This lighter version of the Mexican favorite is baked with a filling of cottage cheese and black beans, then topped with a simple tomato sauce. The enchiladas would also be great with Creamy Tomatillo...
Author: Martha Stewart
If eating pie leaves you yearning for more crust, here's your dream dessert: Flaky, golden-brown pate brisee disks are layered with jam, then pastry cream that has whipped cream and sliced strawberries...
Author: Martha Stewart
This classic dough produces cookies with a remarkably delicate texture -- they crumble the minute they're in your mouth. Use this dough to make Orange Ginger Rounds or Orange Sable Cookies.
Author: Martha Stewart
When you're baking for a party, making these pecan bars that guests can hold in their hands is a great idea.
Author: Martha Stewart
Cioppino is a deliciously briny seafood stew, and our recipe definitely fits the bill.
Author: Martha Stewart
Try these cheesecake squares in place of (gasp!) pumpkin pie. A no-fail press-in crust is ideal for novice bakers.
Author: Martha Stewart
Bring on the whipped cream to adorn these sweet banana treats.
Author: Martha Stewart
Easy and delicious as well as a real stunner, this winner dinner comes together in less than an hour. It's a paella-like pasta dish that cooks on the stovetop, then your choice of seafood is added and...
Author: Martha Stewart
We're here to tell you that cantaloupe has a lot going for it. Fragrant, sweet, and a touch creamy, it is a perfect pairing for the basil-infused syrup and tart grapefruit juice that it is blended with...
Author: Riley Wofford
Posole is a thick Mexican soup eaten at lunch or dinner that's almost stew like, with hominy, garlic, and chiles. Instead of the traditional pork, we substituted chicken. Poaching whole chicken thighs...
Author: Martha Stewart
Toss the take-out menu and cook up this Chinese-American favorite on your skillet.
Author: Martha Stewart
A great way to use up overripe fruit, this invigorating Eastern European beverage is a little like a grown-up fruit punch. Peaches, nectarines, and plums are perfect but any combination of soft, fragrant...
Author: Lauryn Tyrell
Raising the oven temperature during the last half hour of roasting ensures a crisp, caramelized crust.
Author: Martha Stewart
Quinoa with parsley and cucumber forms a fresh take on tabbouleh in this healthy salad.
Author: Martha Stewart
This produce-packed soup is cooked quickly to preserve the fresh flavor of the vegetables. The orzo simmers right in the pot.
Author: Martha Stewart
The bacon-wrapped hot dog, or "danger dog," as it's known in Mexico, is now a popular street-vendor food in Los Angeles. The classic is deep-fried, but most versions today are grilled or griddled. Bacon...
Author: Martha Stewart
Author: Martha Stewart
Add some bubbles to your coffee for a cool pick-me-up. Subbing club soda for still water creates a frothy topping for an iced Americano.
Author: Martha Stewart
The pattern on these buttery, spiced speculaas cookies is created by placing a doily on top of the dough and then using a rolling pin to imprint the design in it. The thicker the doily, the clearer the...
Author: Martha Stewart
These tuna burgers are best eaten very rare, so buy your sushi-quality tuna from a reputable fishmonger. The fish should be glistening and jewel-toned, with no trace of cloudiness. Wasabi paste, or Japanese...
Author: Martha Stewart
Four cups of corn stock and five ears of corn go into this satisfying, rich corn chowder.
Author: Martha Stewart
Pair this filling with mild queso blanco cheese and guacamole when making our Basic Quesadillas.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Apricot jam is applied using a squeeze bottle to create the eye-catching dotted pattern atop this rich, tangy cheesecake.
Author: Martha Stewart
Use this recipe to make our Chocolate-Caramel Cream Pie.
Author: Martha Stewart
This vegetarian wrap sandwich has Italian flavors, thanks to artichoke hearts and provolone cheese.
Author: Martha Stewart
Prepare this recipe for corn cakes and caviar from chef Emeril Lagasse's "Emeril's Creole Christmas" cookbook for an elegant holiday appetizer. Also try:Hot Crab Dip
Author: Martha Stewart
Serve this creamy sweet potato dish, which is layered like lasagna, with Marmalade-Glazed Ham for a delicious family-friendly dinner.
Author: Martha Stewart
Sherry comes in many styles that vary in body and color. This cocktail calls for amontillado, which is light and naturally dry -- a savory contrast to sweet, seasonal fruit. Chill the concoction as you...
Author: Martha Stewart
This colorful recipe, inspired by the beloved Dr. Seuss book of the same name, is a fun meal idea your kids will love.
Author: Martha Stewart
Because honey keeps baked goods moist, it gives both staying power and flavor to this decadent cake, while the cream cheese frosting adds a welcome tang.
Author: Martha Stewart
This delicious recipe can be found in "The Joy of Cooking."
Author: Martha Stewart
Author: Martha Stewart
Talk about an American beauty! Mixed berries and whipped cream help this golden sheet cake hit all the right red, white, and blue notes. It's just the thing for feeding a crowd on 4th of July.
Author: Martha Stewart
These coconut chips pair perfectly as a garnish on your favorite coconut cake, or as a tasty afternoon snack.
Author: Martha Stewart
Make holidays weekends even more decadent with these breakfast treats. The recipe can also be used to make coffee cake; bake it in an 8-inch springform pan for about 40 minutes.
Author: Martha Stewart
Use to make ABC Kitchen pastry chef Cindy Bearman's Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow Frosting.
Author: Martha Stewart
This shamelessly rich, homey classic is too often mediocre, but it's memorable when made well. Success lies in a creamy gravy tinged with the faint heat of cayenne, eggs sunny-side up, plenty of pepper,...
Author: Martha Stewart
A creamy chocolate filling lends these flaky, buttery cookies a touch of richness.
Author: Martha Stewart
This pie is great on its own -- but sublime with a dollop of fresh whipped cream. And, a slab pie is a great way to serve a crowd.
Author: Martha Stewart
Chimichurri, a thick herb mixture from Argentina, is a garlicky sauce that is tamed by parsley, oregano, and olive oil.
Author: Martha Stewart
Here, pecans, vanilla, and dark-brown sugar create a winning combination of flavors in skillet-baked Rome apples, irresistible served from the oven.
Author: Martha Stewart
This vinaigrette is delicious over most roasted or steamed vegetables, or leftover turkey and a medley of fresh salad greens.
Author: Martha Stewart
Float these snowflake-shaped marshmallows in cups of hot chocolate.Get the Marshmallow Snowflakes How-To.
Author: Martha Stewart
Lentils, brown rice, and mushrooms give these vegan meatballs flavor and substance. Serve with your favorite sauce and pasta.
Author: Martha Stewart
A delicate cake that has a double dose of tangy brightness, thanks to a zest-filled batter and a silky citrus glaze. The optional candied lemon-rind topping adds a design element that will have the crowd...
Author: Martha Stewart