This easy-to-make mix of nuts, crackers, and spices is perfect for parties and game nights.
Author: Martha Stewart
This grilled sourdough bread is served with Cioppino, a delicious fish stew.
Author: Martha Stewart
Boneless pork shoulder is cooked with a tangy sweet sauce made with orange juice concentrate-and the result is meltingly tender and totally delicious.
Author: Martha Stewart
The bacon in this lunchtime classic is baked with brown sugar and cayenne pepper.
Author: Martha Stewart
Tangy Eggplant Caponata, some grated Parmesan, and pasta are all you need to make this easy meal.
Author: Martha Stewart
Use this recipe when making our Chocolate 'n' Cream Sandwich Cookies.
Author: Martha Stewart
Change up your fries by using sweet potatoes; we bake ours instead of frying to make them even healthier. Try serving alongside our Mini Turkey Burgers recipe.
Author: Martha Stewart
Find out why the pancakes at Clinton Street Baking Company were voted the best in New York with this recipe from owner Neil Kleinberg. It comes from his "Clinton Street Baking Company Cookbook."
Author: Martha Stewart
These refreshing cocktails are made with gin and either yellow or red plums.
Author: Martha Stewart
This decadent dish, flavored with paprika, serrano chile, tomato paste, and cilantro, will add flair -- and fiber -- to any fall menu.
Author: Martha Stewart
Dates and applesauce -- full of fiber, vitamins, and natural sugars -- create a complex caramel flavor when combined with honey.
Author: Martha Stewart
This sauce appears thin at first but will thicken after it's tossed with the pasta. To reheat, add a little whole milk to restore the creamy consistency.
Author: Martha Stewart
You can serve these cheese hearts alone or as part of a cheese board including other varieties and crackers or bread.
Author: Martha Stewart
This soup is also wonderful served cold or at room temperature with a dollop of sour cream.
Author: Martha Stewart
Use this chocolate cream-cheese recipe to decorate our Chocolate Marshmallow-Ghost Mini Cupcakes.
Author: Martha Stewart
This deconstructed take on a steakhouse-style wedge salad is lighter than its original inspiration; a vinaigrette replaces the creamy dressing but makes up for any leanness with creamy bursts of crumbled...
Author: Martha Stewart
This ragout is meant to be a side dish, but it can be served with a green salad for a light lunch.
Author: Martha Stewart
This sophisticated ice cream both soothes the palate and reawakens it with the bite of fresh and candied ginger.
Author: Martha Stewart
For this classic, we had morning buns on our minds and added orange zest and cinnamon to the sugar.
Author: Martha Stewart
Author: Martha Stewart
For spiked lemonade, pour an ounce of vodka over ice into each glass before topping with limeade.
Author: Martha Stewart
Our summery spin on the classic grilled cheese-and-soup combo! Ripe tomatoes and crisp bacon amp up the open-face sandwich, and fresh sweet corn shines in the cold soup.
Author: Martha Stewart
A food mill separates the apples from their peels, but allows the rosy color of the skins to remain in this simple pink applesauce recipe.
Author: Martha Stewart
These light-as-air almond macaroons are a perfect dessert for special occasions. The recipe comes from John Barricelli's "SoNo Baking Company Cookbook."Photo credit: Ben Fink
Author: Martha Stewart
This Halloween-twist on classic deviled eggs gets a fiery blast of flavor from roasted peppers, paprika, cayenne pepper, and hot sauce. It's a simple, guaranteed crowd-pleaser for a party on the most haunted...
Author: Martha Stewart
This crisp is a tasty change from a typical tomato salad.
Author: Martha Stewart
This mustard sauce contrasts nicely against the sweet flavor of fresh crab claws.
Author: Martha Stewart
If this fruit combination isn't your speed, try Tropical Blueberry, Hearty Fruit and Oat, or Mango and Yogurt.
Author: Martha Stewart
This zesty little appetizer is going to have everybody at the party guessing the secret ingredient. It doesn't get that creaminess from avocado, or that crunch from edamame. Give up? It's hearts of palm....
Author: Riley Wofford
A much-loved American layer cake is scaled down to cupcake form. Even unfrosted, these cupcakes make delicious snacks-but the cream cheese frosting is simply delicious. Give them an Easter upgrade by borrowing...
Author: Martha Stewart
Dress up a regular omelet with fresh herbs, and then serve seam-side up to show off the filling.
Author: Martha Stewart
Broccoli Romanesco, which looks like a cross between broccoli and a coral reef, is a staple in Italy, but it's often available at farmers' markets in the United States. This garlicky puree can also be...
Author: Martha Stewart
This pan-roasted chicken thigh dinner is a winning combo of warm, crispy skin, cool baby spinach, and a creamy pea puree (the puree also makes a great dip for vegetables). Keep an extra batch in the fridge...
Author: Martha Stewart
Finely chopped lemon mixed with grainy mustard, sugar, and olive oil makes a stellar dressing for this radicchio-and-mint salad.
Author: Martha Stewart
Martha's take on jarjeer wa hamba, a popular salad dish in the United Arab Emirates, swaps out the usual shrimp and green mango for plump mussels and colorful, crunchy radishes.
Author: Martha Stewart
This recipe for mashed potatoes is a great side to Jonathan Waxman's Perfect Roast Chicken. It can be found in Jonathan's cookbook, "A Great American Cook."
Author: Martha Stewart
Lucinda Scala Quinn, a host of the PBS series "Everyday Food," shares her recipe for Jamaican jerk chicken. Its fiery flavor comes from generous use of allspice, thyme, garlic, Scotch bonnet peppers, and...
Author: Martha Stewart
Use red or white small potatoes if fingerling potatoes are unavailable.
Author: Martha Stewart
For this riff on the French bistro classic duck a l'orange, chicken legs are seared to golden-brown perfection before being roasted with leftover cranberry sauce enlivened with shallots, sherry vinegar,...
Author: Martha Stewart
Layers of thinly sliced sweet potatoes are baked in a sage-infused cream for this tian, which is a French term for both the style of casserole as well as the shallow earthenware dish it is traditionally...
Author: Martha Stewart
This recipe for barbecue beans is from Ollie Gates, owner of Gates Bar-B-Q in Kansas City.
Author: Martha Stewart
This recipe for spicy citrus caramel chicken wings is courtesy of Martha's personal chef, Pierre Schaedelin.
Author: Martha Stewart
Not only is this picture-perfect parfait delicious, it's also a refreshingly light way to start the morning. Try our recipe for Homemade Granola.
Author: Martha Stewart
These five-ingredient truffles couldn't be more festive! Coconut flakes and white chocolate give the treats that winter wonderland look.
Author: Martha Stewart
Lemon, pine nuts, thyme, and cornmeal are blended in the bowl of an electric mixer. The finished quick bread is crumbly and savory-sweet.
Author: Martha Stewart
Instead of post-dinner coffee, serve guests this soothing caffeine-free peppermint tea. It's brewed in a French press and infused with bright lemon and stomach-calming fennel.
Author: Martha Stewart
A vibrant vegan soup that's versatile enough for occasions such as a casual lunch outdoors, cold gazpacho shots at a cocktail party, or as a healthy dinner with a hunk of good bread.
Author: Greg Lofts
This pork chop recipe is one of the most popular dishes in Cindy Pawlcyn's Mustards Grill restaurant in Yountville, California. Serve the pork chops with Braised Red Cabbage and Mustard's Mashed Potatoes....
Author: Martha Stewart