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
Martha transforms the nostalgic combination of chocolate, marshmallow, and graham cracker from campfire classic to the most sophisticated mini dessert (the "marshmallow" is meringue!).
Author: Martha Stewart
Soba is made from buckwheat, a gluten-free grain, so it's good for people with celiac disease. Some brands of soba also contain wheat -- check the ingredient list.
Author: Martha Stewart
Fast and versatile, this vegetarian dinner is a winner. Use your choice of kale, collards, or mustard greens. For added speed, use good-quality bagged cooking greens and presliced mushrooms. And pair with...
Author: Martha Stewart
Part lean beef, part eggplant, this low-calorie burger offers the best of all worlds. Shaving extra-sharp cheddar cheese on top makes a small amount go a long way. For the best texture, cook the burgers...
Author: Martha Stewart
In this recipe from reader Robert Estep of East Haddam, Connecticut, sage-infused olive oil complements the beans and sausage, and the fried leaves make the crunchy breadcrumb topping even crunchier.
Author: Martha Stewart
These easy meatless burgers are prepared with bulgur wheat, canned pinto beans, grated carrots, and Swiss cheese. Cook the patties in a skillet and serve on buns for a tasty and protein-packed vegetarian...
Author: Martha Stewart
An anise-scented rub and fragrant olive oil stand up to the robust flavor of lamb.
Author: Martha Stewart
Flat-iron steak is a relatively inexpensive cut with great flavor and lots of marbling. It usually comes in one large piece that can be grilled whole like a flank or cut into individual steaks, as it's...
Author: Martha Stewart
Whimsical bite-sized treats made of sweet meringue and zesty orange curd make an egg-cellent addition to any Easter spread.
Author: Martha Stewart
A simple ham stock will enrich bean soups, linguine and clam sauce, or a pan sauce for pork chops.
Author: Martha Stewart
Raw zucchini, sliced into ribbons with a peeler, is mild-tasting; a short soak in vinegar and oil mellows and softens the onion but leaves enough bite to keep it interesting.
Author: Martha Stewart
Peppery watercress and pleasantly bitter radicchio stand up well to the lively country mustard vinaigrette in this simple salad. Radishes add a welcome crunch.
Author: Martha Stewart
For spiked lemonade, pour an ounce of vodka over ice into each glass before topping with limeade.
Author: Martha Stewart
With green lentils anchoring a medley of tangy goat cheese and peppery arugula, this nicely textured salad is both light and filling.
Author: Martha Stewart
Old-school Swedish meatballs get a Korean twist, courtesy of gochujang, a spicy, subtly sweet fermented chili paste.
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
Cindy Pawlcyn serves this dipping sauce with her Mongolian Pork Chops at her Mustards Grill restaurant in Yountville, California.
Author: Martha Stewart
"Pumpkin is not just for pies! Whip up a batch of these easy cupcakes with your kids for a twist on a favorite fall ingredient. They make awesome after-school sweets and are a welcome change from pumpkin...
Author: Martha Stewart
These refreshing cocktails are made with gin and either yellow or red plums.
Author: Martha Stewart
Passed down from Lucinda's Great-Aunt Carolina, these traditionally savory Italian cookies are made sweet with Marsala wine and a light lemon glaze. From the book "Lucinda's Rustic Italian Kitchen," by...
Author: Martha Stewart
Hot from the skillet, these small fried black-eyed peas are tossed with dark brown sugar for sweetness and smoked paprika for a robust kick.
Author: Martha Stewart
Author: Martha Stewart
Pumpkin pie is infused with a delicious maple flavor and topped with a leaf-lattice piecrust. You will need a 2-inch leaf cutter for this recipe. The leaf crust is very delicate, so take extra care when...
Author: Martha Stewart
This sherry vinaigrette recipe is courtesy of Eric Ripert and is used to make his Hamachi Tandoori.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
In this dish, raw mussels are combined with freshly ground pepper in a skillet over a very hot flame; they should be eaten piping hot. Liana DiMeglio of Liana's Trattoria in Fairfield, Connecticut, brought...
Author: Martha Stewart
These spicy cheddar crackers are hard to resist. Freeze some of the logs of dough to have on hand for unexpected guests.
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
The addition of cocoa powder in the darker dough gives this bread its striking two-toned appearance and an earthier, deeper flavor than regular rye. The soft, supple doughs are easy to work with and require...
Author: Martha Stewart
Martha was fond of her grandmother's unusual mac n' cheese, which included tomato soup and sour cream. In this version, Martha and her mom give it a more traditional spin.
Author: Martha Stewart
Quick-cooking quinoa is a nutritional powerhouse, packed with protein, iron, and fiber. It is also the foundation for a main-course salad with chicken and springy vegetables. This one-pan recipe comes...
Author: Martha Stewart
Shaved paper thin and fanned out, radishes reveal their crisp white interiors. Cream cheese replaces butter in this update of a traditional tea sandwich.
Author: Martha Stewart
Harissa is a fiery-hot Moroccan condiment that is usually served with couscous.
Author: Martha Stewart
Batons of rutabaga become irresistibly nutty-sweet when roasted. A touch of smoked paprika adds depth and richness.
Author: Martha Stewart
This wonderful recipe for cooked basmati rice has been adapted from "Martha Stewart's Cooking School" and can be used in the recipe for Chicken Curry.
Author: Martha Stewart
These buttery gems puff up and become golden brown in the oven.
Author: Martha Stewart
This delicious snapper recipe is courtesy of chef Michelle Bernstein.
Author: Martha Stewart
Tender sweet potatoes tossed with a sweet-tart dressing round out a meal of crisp coleslaw and oven-fried chicken.
Author: Martha Stewart
Author: Martha Stewart
Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart.
Author: Martha Stewart
Pavlova, an airy confection named in honor of Russian prima ballerina Anna Pavlova, consists of a meringue base crowned with fruit and capped with whipped cream. Traditionally, the meringue base has a...
Author: Martha Stewart
Originated in Venice, Italy, this Champagne cocktail has become one of the most popular brunch drinks of all time. It's best made with fresh peach puree.
Author: Martha Stewart
Try this delicious recipe for barbecued chicken and ribs for the perfect picnic fare.
Author: Martha Stewart
This lemon tart recipe is the perfect combination of sweet and tagy, making for a lovely dessert.
Author: Martha Stewart
Palmiers (also called palm leaves or pigs' ears) have a shell of caramelized sugar. Once they are in the oven, watch them closely or they may go from a perfect dark golden brown to burnt in seconds.
Author: Martha Stewart