A rectangular pecan tart, inspired by the praline, a candy popular in Texas, combines toasted nuts, corn syrup, and brown sugar.
Author: Martha Stewart
For a burst of color, play around with heirloom potato varieties, such as Russian Banana, Red Gold, and Purple Majesty.
Author: Martha Stewart
This garlicky and cheesy pierogi is the perfect comfort food to accompany our Pork Chops with Onion Compote.
Author: Martha Stewart
This rich, warm sauce tops chef Michel Richard's Raisin Tart.
Author: Martha Stewart
Grilled bone-in-pork chops brushed with agrodolce, an easy Italian sweet-and-sour sauce made with vinegar and honey, are served alongside cannellini beans in this summery weeknight dinner.
Author: Martha Stewart
Black sea bass, striped bass, catfish, salmon, and halibut are also delicious steamed.
Author: Martha Stewart
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
Author: Martha Stewart
Two whirls collide on our mangoâ€"coconut cream tart: squiggles of barely sweet whipped cream and corkscrews of slightly tart mango. Underneath it all is a chewy coconut filling and a flaky pate brisee...
Author: Martha Stewart
Although deep-frying requires cooking in a lot of oil, very little is absorbed by the chicken. The hot oil sears the exterior, sealing in juices and keeping out most of the fat in this delicious Buffalo...
Author: Martha Stewart
A flat omelet is slivered into "noodles," then tossed with gingery, garlicky Broccolini and shiitakes for this protein-packed vegetarian dinner.
Author: Martha Stewart
With our Gluten-Free Mac and Cheese everyone can enjoy a forkful of warm, comforting mac and cheese, complete with a crunchy topping for dinner.
Author: Martha Stewart
Don't feel like fish? This bright salsa will also perk up chicken or pork.
Author: Martha Stewart
Use this traditional Indian paste to make chef Jamie Oliver's Chicken Tikka Masala.Photo credit: David Loftus and Chris Terry
Author: Martha Stewart
For a showstopping fresh pineapple recipe, try flambe. We use this recipe as a topping for our Amaretto Pound Cake with Flambeed Pineapple but you can also serve it just with ice cream.
Author: Martha Stewart
This beautiful rainbow salad is full of flavor, gently sweetened by honey.
Author: Martha Stewart
We love the scent of the curry leaves in this southern Indian-style dish; they are available fresh and frozen.
Author: Martha Stewart
In our vanilla-scented version of eggnog, two liquors are whisked into a custard base-rum and bourbon-a combination that makes this drink the perfect headliner for your next holiday party.
Author: Martha Stewart
Pungent Taleggio cheese makes a creamy coating for this decadent dish when tossed with warm mushrooms and pasta. You can also use brie, which is milder in flavor.
Author: Martha Stewart
Author: Martha Stewart
Grill up a big batch of these kebabs and you'll have enough food for for two meals.
Author: Martha Stewart
You can toss the farro with the fennel mixture up to one day ahead; add the mint, radicchio, and fennel fronds just before serving.
Author: Martha Stewart
Good meals come in small packages, like chicken kept moist by cured ham and prepped in five minutes.
Author: Martha Stewart
Use these colorful carrot strips to decorate our Carrot-Ginger Layer Cake. Martha made this recipe on "Martha Bakes" episode 712.
Author: Martha Stewart
This Asian noodle salad makes for a briny and delicious lunch.
Author: Martha Stewart
Thick, meaty cuts of fish, like cod, are best for roasting because they hold up well in the heat of the oven.
Author: Martha Stewart
Cooking this vegetable well seems so simple, but it requires care and attention to bring it just to the right point. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Instead of breakfast, make a cozy dinner of homemade French toast sticks by adding a few unexpected toppings, such as bacon, onions, mushrooms, and grated Parmesan cheese. Serve with a simple green salad...
Author: Martha Stewart
Author: Martha Stewart
A whole fish is cooked and topped with this savory Mediterranean Meyer lemon-olive sauce over roasted fennel.
Author: Martha Stewart
This bright side dish is typical of Greek cooking and is equal parts lemony and starchy.
Author: Martha Stewart
Take a Mardi Gras celebration from start to snack in 10 minutes flat with jazzed-up popcorn.
Author: Martha Stewart
We love the combination of earthy Pisco, tangy citrus, and creamy egg white foam in this iconic Peruvian cocktail.
Author: Martha Stewart
Author: Martha Stewart
This is a quick afternoon vegan treat for warm summer days.
Author: Martha Stewart
This recipe was passed down to chef Biba Caggiano from her mother.
Author: Martha Stewart
This salad recipe is from chef John Besh of August restaurant. Serve with his Slow-Cooked Louisiana Shrimp and Grits for a delicious dinner.
Author: Martha Stewart
This fresh spring salad is loaded with healthy fava beans (a good source of dietary fiber and protein), baby turnips (for vitamin C), and pea shoots (for vitamins A, C, and folic acid). Top with Grilled...
Author: Martha Stewart
This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast.
Author: Martha Stewart
Author: Martha Stewart
This creamy dip is spicy and sweet all at once. It's ideal for a party, coming together in minutes. Serve dip with assorted crudites and potato chips.
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
This dessert relies on the same browning and deglazing techniques used for savory dishes. Many fruits benefit from a quick saute, and their natural sugars -- brought to the surface as juices evaporate...
Author: Martha Stewart
Making homemade flavored vodka takes only a little effort but produces impressive results. The pear-spiked liquor can be stored at room temperature for up to two months, but needs at least two weeks to...
Author: Martha Stewart
A quick marinade in garlicky, dill-flecked yogurt before grilling turns chicken cutlets super flavorful in this chicken and zucchini salad. They're served at dinner alongside an even faster-to-make romaine-and-radish...
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
Bursting with bright citrusy flavor, these cupcakes call for orange zest in the batter and homemade orange curd in the filling. Swirls of vanilla buttercream crowned with store-bought dried orange slices...
Author: Martha Stewart
Try this herb-flecked couscous instead of rice as a side with meat or mixed with vegetables.
Author: Martha Stewart
Hoisin-glazed pork tenderloin and thick wedges of acorn squash are roasted together in a single pan to make a satisfying one-dish meal.
Author: Martha Stewart