The earthy sweetness of parsnips goes well with this sage-tinged cream sauce.
Author: Martha Stewart
Put holiday leftovers to good use with this kid-friendly recipe, adapted from Lucinda Scala Quinn's "Mad Hungry" cookbook. For an easy on-the-go meal or quick lunch down the line, prepare and freeze an...
Author: Martha Stewart
This seafood stew, gently simmered in a spicy tomato broth, can be served over couscous.
Author: Martha Stewart
There are thousands of varieties of tomatoes, including beefsteak, plum, and small-size cherry, grape, and pear-use a mix for this simple salad.
Author: Martha Stewart
The crab cakes can be formed and chilled a day ahead, and can be fried up to an hour ahead; reheat them in a 250-degree oven on a baking sheet lined with a wire rack just until warmed through, 8 to 10...
Author: Martha Stewart
Versatility is the name of the game in this deconstructed Healthy Chicken Burrito Bowl: the simple cilantro-lime marinade works just as well for fish and shrimp as it does for chicken, and the rice and...
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
A couple spoonfuls of miso deliver big flavor to steamed salmon, asparagus, and carrots in this healthy weeknight supper. The fish and vegetables are served on a bed of gingery, lemony couscous.
Author: Martha Stewart
This classic shrimp dish with garlic and lemon juice is so easy to make. Serve with crusty bread for sopping up a flavorful butter sauce.
Author: Martha Stewart
Cranberries make these muffins abit tart; sliced almonds add some crunchand heart-healthy unsaturated fat.
Author: Martha Stewart
This pretty drink pairs well at holiday gatherings with elegant bites, great friends, and a stocking full of good cheer.
Author: Martha Stewart
Thai curry paste, available online and in many supermarkets, makes this meal simply delicious. This recipe comes from Esther Moran of Bronx, New York.
Author: Martha Stewart
Grapefruit and orange transform a green salad into a refreshing dish worthy of your holiday table.
Author: Martha Stewart
The basic shape of these cookies belies the sophisticated combination of flavors provided by chocolate-studded shells and delectably creamy chestnut centers.
Author: Martha Stewart
Hearty Irish soda bread is easy to make. It's welcome any time of year but is essential on St. Patrick's Day.
Author: Martha Stewart
Grated Parmesan becomes irresistibly crisp and lacy when added to a hot skillet, taking ordinary fried eggs to new heights.
Author: Martha Stewart
The goat-cheese discs can be prepared through step 2 up to a day ahead. Cover with plastic wrap, and keep in the refrigerator. Before cooking, brush disks with oil.
Author: Martha Stewart
This refreshing mango-carrot smoothie gives you a boost at breakfast time.
Author: Martha Stewart
Martha's friend Salli LaGrone thoroughly preheats the shortening-coated loaf pan to ensure a crisp, crunchy crust on this dense Southern bread.
Author: Martha Stewart
More reasons to make merry: a festive eggnog enriched with a boost of coffee.
Author: Martha Stewart
The creamy northern-Italian rice dish risotto can be used to make a "torta", or cake -- good for a party, since it can be made ahead of time.
Author: Martha Stewart
This salad, a refreshing change from lettuce, is good with roasted chicken, grilled steak or pan-roasted fish
Author: Martha Stewart
Relatively lean Canadian bacon is essential to the brunch classic EggsBenedict.
Author: Martha Stewart
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the grilling time as needed.
Author: Martha Stewart
This recipe makes more than enough for the Meyer Lemon Crepe Cake. Spoon the leftover candied citrus over yogurt or ice cream.
Author: Martha Stewart
We recommend serving this delicious topping with any holiday side dish, including our Shredded Brussels-Sprout Salad. For extra, double these amounts -- it won't go to waste.
Author: Martha Stewart
This herbed-potato-and-cheese frittata will satisfy at any time of the day.
Author: Martha Stewart
In this classic chicken dish, a swirl of butter in the white-wine sauce gives it a creamy consistency.
Author: Martha Stewart
These canned chipotles in adobo are a great way to add intense heat and a rich, sweet, smoky flavor to sauces and other dishes.
Author: Martha Stewart
Use this fresh roasted coconut recipe when making delicious Coconut Cupcakes.
Author: Martha Stewart
For a spiked version of this drink, divide 2 cups vodka among the glasses just before serving.
Author: Martha Stewart
Author: Martha Stewart
Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with pork and vegetables.
Author: Martha Stewart
Thanks to the skirt steak's generous marbling, you don't need much extra oil for a stir-fry with bok choy.
Author: Martha Stewart
Author: Martha Stewart
Making phyllo at home is a laborious process, and supermarkets often sell good fresh or frozen phyllo. If you use frozen dough, thaw it overnight before, and don't refreeze -- it will be too brittle.
Author: Martha Stewart
A simple sandwich of fried oysters with dollops of remoulade on a toasted whole-wheat bun makes for a lunch with Louisiana mojo. Our version calls for tossing the oysters in whipped egg whites, dredging...
Author: Martha Stewart
Once cooked, the cake cools to room temperature and is chilled several hours; hands-on time is only about a half hour. This recipe comes from Janet LeGrand Rice of Home Glen, Illinois.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
The peanut butter, rice vinegar, and soy sauce give this Pasta Salad with Broccoli and Peanuts an Asian-inspired flavor.
Author: Martha Stewart
Add a tangy contrast to your meal with our crisp slaw of celery and endive.
Author: Martha Stewart
This salad holds up well when dressed, making it ideal for a party.
Author: Martha Stewart
This is a totally vegetarian version of this classic soup. To reheat leftovers, add water to cover the vegetables.
Author: Martha Stewart
Drizzle this mushroom-fortified gravy over your Thanksgiving side dishes.
Author: Martha Stewart
This simple, flavorful vinaigrette is an ideal dressing for any green salad.
Author: Martha Stewart
Pitmaster Rodney Scott is famous for his whole-hog barbecue, which is why this recipe will make a whole gallon of his tangy, vinegar-based sauce. Not to worry-it can easily be scaled down for use in smaller...
Author: Martha Stewart