Use this fruit compote recipe from The Harrison chef Amanda Freitag as a tasty topping for her Yogurt Panna Cotta.
Author: Martha Stewart
Use this recipe to make our Southern Fried Eggs over Buttermilk Biscuits with Sausage Gravy.
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
Author: Martha Stewart
This sweet treat can be served on its own, like candy, or crumbled over ice cream.
Author: Martha Stewart
To keep these cookies round (without a flat side), freeze each log of dough inside an empty paper-towel roll.
Author: Martha Stewart
Fishing for a new salmon recipe? This one-pan delight features Mediterranean flavors that really shine.
Author: Martha Stewart
If your experience with calamari is limited to the deep-fried or boiled preparations, this grilled version will be a revelation.
Author: Martha Stewart
Author: Martha Stewart
This is no simple soup, it's a richly-flavored dish that features lots of spice and aromatics. Use our Whole Roasted Tomatoes as a base.
Author: Martha Stewart
Meyer lemons, sliced paper thin and macerated in sugar, are layered over a rich, slightly nutty cornmeal crust. The tart is sealed with a second crust, sprinkled with pine nuts, and dusted with confectioner's...
Author: Martha Stewart
The same brine and spices are used for the cucumber, carrot, and beet variations, so it's easy to make a batch of pickled vegetables or just one kind-or one of each for a large crowd.
Author: Martha Stewart
If your family loves meatloaf as much as Emeril's, get them into the kitchen to help assemble this simple, winning meatloaf recipe with oatmeal. Whip up some mashed potatoes and a vegetable, such as green...
Author: Martha Stewart
Toasted bread spread with feta and topped with sliced cucumber makes a cool and refreshing appetizer.
Author: Martha Stewart
This festive holiday drink is served with a peppermint stick.
Author: Martha Stewart
This bright and peppery relish is a perfect counterpart to fried entrées like this crispy Chicken Schnitzel with Dill and Sesame.
Author: Greg Lofts
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
A fun departure from classic rounds, these wafers may look thin and delicate, but they pack an irresistible crunch. Nibble them with tea, or savor them alone any time of day.
Author: Martha Stewart
From Rao's in NYC, thick sausage-and-tomato sauce accompanies pappardelle. Tossing the cooked pasta with sauce over medium-high heat enables the pasta to absorb some of the sauce's rich flavor.
Author: Martha Stewart
A platter of mushroom salad entices withlayers of bright flavor -- slicedmushrooms (cremini, shiitake,or other types you enjoy), peppery arugula and bitter radicchio, and salty Parmesan.
Author: Martha Stewart
Good for both sweet and savory uses, this elemental dressing adds zest to our juice salad recipes.
Author: Martha Stewart
Adding a dash of brandy to the custardy pear ice cream mixture helps bring this chilly treat in to more mature territory.
Author: Martha Stewart
Chinese green tea, which is sold as a powder, gives buttery shortbread a mild, somewhat exotic flavor, as well as a delicate tint. If using Japanese green tea, grind it first in a spice grinder.
Author: Martha Stewart
A layer of refreshing lemon slices brightens every bite of this lasagna made of sweet Italian sausage and Swiss chard. Instead of tomato sauce, the dish is made with a creamy and cheesy white sauce.
Author: Martha Stewart
There's no cream in this take on alfredo, but the end result is just as rich and silky as its heavier versions-and arguably makes a better final dish since ingredients like cream tend to mask delicate...
Author: Greg Lofts
Dazzle them all at your holiday dessert table with this ethereal French meringue confection.
Author: Martha Stewart
The potatoes give this garlicky rouille condiment some added heft.
Author: Martha Stewart
It may look like a swarm of spiders got into the henhouse, but these hard-boiled eggs are another Halloween hoax. Webs are "spun" with the help of blueberries, which are added to the water as the eggs...
Author: Martha Stewart
This delicious fritters recipe is courtesy of Filip Verheyden and can be found in his new cookbook, "The Basics."
Author: Martha Stewart
Grilling bok choy in this savory sauce gives it a delicious twist.
Author: Martha Stewart
Sardines in a pine-nut-and-fennel sauce add complex flavors and protein to this easy pasta dish.
Author: Martha Stewart
Anna Lappe, cofounder of the Small Planet Institute, developed this vegan gravy recipe to be served with her Dried Fruit and Toasted Nut Stuffing, a Thanksgiving dish from her childhood.
Author: Martha Stewart
Easy to prepare and nourishing, this straightforward, family-friendly soup recipe uses boneless chicken thighs and white rice. Ready in just an hour, it doesn't need to simmer all day for a full flavor...
Author: Martha Stewart
Treading ground somewhere between cake and pudding, clafouti is a traditional French baked dessert that combines fresh fruit with a rich batter. Most recipes list cherries as the fruit of choice, but in...
Author: Martha Stewart
This is Minnesota-based home cook Ma Halima's quick version of suqaar, a meat-and-vegetable stir-fry that's popular in her home country of Somalia. Complex flavor is built with spices like cumin and turmeric;...
Author: Martha Stewart
Lots of desserts benefit from a bit of fire, and these flame-kissed plums and peaches atop grill-marked pound cake are no exception. Just a few minutes over the coals gives the fruit a caramelized flavor...
Author: Martha Stewart
Serve these flavorful potatoes alongside roast chicken or grilled steak.
Author: Martha Stewart
This lovely citrus glaze recipe should be used when making the delicious Triple-Citrus Cupcakes. The recipe was adapted from "Martha Stewart's Cupcakes."
Author: Martha Stewart
Move over, sweet potato, there's a new brightly hued side dish in town: tender spiced pumpkin. This recipe comes from Virginia Willis's "Basic to Brilliant, Y'all."
Author: Martha Stewart
This marinade works well with gamy meats, such as Cornish hens, duck, quail, and venison.
Author: Martha Stewart
This recipe for delicious baked clams with Italian-style breadcrumbs and horseradish can be found in "The Young Man and the Sea" by David Pasternack and Ed Levine.
Author: Martha Stewart
Inspired by Mom's homemade cookies, these oatmeal-raisin covered cupcakes with crumbly crisp would be a tasty addition toapicnic on a sublimeweekend afternoon or to a special someone's lunch box.
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
Author: Martha Stewart
Toasting the sliced almonds deepens their mild flavor, an ideal partner for the zing of crystallized ginger.
Author: Martha Stewart
Satisfy porky cravings with this tender, cider-glazed roast from chef Andrew Carmellini. Also try:Oven-Roasted Vegetables with Apples, Dried Cranberries, and Pumpkin Seeds
Author: Martha Stewart
Baby carrots are glazed in a white-wine-and-butter sauce and served with spring onions in this delicious side.
Author: Martha Stewart
We used cheddar cheese in these sandwiches, but any type of cheese that oozes when it melts, such as Swiss, will produce just as delicious a sandwich.
Author: Martha Stewart