This variation on our Classic Shortbread got their name either from their likeness to frilly underskirts or a mispronunciation of the French petites gatelles (little cakes).
Author: Martha Stewart
If you cook the beef chuck roast and pickle the cucumbers in advance, these delectable tacos come together in just 10 minutes.
Author: Martha Stewart
Eli's Tarragon Chicken Salad Sandwiches will be an instant new favorite after one bite. Eli Zabar, owner of The Vinegar Factory in New York City, believes that with only a few fresh ingredients, you can...
Author: Martha Stewart
Grating corn releases the milky pulp from within the kernels to create a creamy, rich base for this dish -- no milk or cream is added. Whole kernels add texture.
Author: Martha Stewart
Bottarga, a specialty of southern Italy, is the roe of gray mullet or tuna that has been salted, pressed, and air-dried. You can buy bottarga from BuonItalia.
Author: Martha Stewart
Pair this Cucumber and Onion Salad with Blue Ribbon restaurant co-owners Bruce and Eric Bromberg's Cold-Poached Salmon for a light and tasty lunch.
Author: Martha Stewart
Use this recipe when making our Tortilla Pie with Chicken.
Author: Martha Stewart
Made with millet, a coarse grain that contains no gluten and is rich in B vitamins, these cranberry muffins are a healthy yet delicious treat perfect for snacking any time of day.
Author: Martha Stewart
Creamy peanut butter and frozen mixed berries come together in this smoothie's answer to a classic PB&J.
Author: Martha Stewart
Use this crust to make any number of chocolatey treats.
Author: Martha Stewart
Serve this Garlic-Marinated Chicken Cutlets with Grilled Potatoes for your next dinner. It's a family-style choice on a big platter, perfect for the next time you're feeding a crowd.
Author: Martha Stewart
This lightly spiced sweet potato cake is layered with white chocolate mousse and sprinkled with toasted macadamia nuts.
Author: Martha Stewart
Author: Martha Stewart
For a sweeter version of this tangy dish, use vanilla yogurt.
Author: Martha Stewart
Roast the chard stems and serve them alongside.
Author: Martha Stewart
Pass the warmed loaf around the table and let guests tear off their own pieces. Leftover garlic-herb butter tastes delicious on top of grilled steak, chicken, or fish.
Author: Martha Stewart
In this dish, Anaheim chile peppers make envelopes for Mexican-style caramelized pork.
Author: Martha Stewart
Use this cream cheese frosting recipe when making our Molasses-Spice Cake.
Author: Martha Stewart
The French classic goes fuss-free (and tres light), with fresh ricotta providing creaminess rather than traditional bechamel sauce.
Author: Martha Stewart
This unique spin on a traditional pizza from from Jim Lahey, author of "My Pizza," features creamy bechamel sauce, provolone cheese, and slightly bitter broccoli rabe.
Author: Martha Stewart
This quick, clever meal is just right for those nights when you need a pantry-friendly dinner on the table really fast. It's a sushi-inspired spin on tuna salad, simply set your prepped ingredients on...
Author: Lauryn Tyrell
Bake yourself a magnificent-looking boule with a little help from a homemade sourdough starter. Since sourdough uses wild yeasts instead of commerically produced yeast to leaven, the final flavor of the...
Author: Martha Stewart
Author: Martha Stewart
Fennel, lemon, herbs, and white wine create a flavorful broth, often referred to as court-bouillon, for poaching halibut. To maintain a clear cooking liquid, the aromatics are bundled between a halved...
Author: Martha Stewart
Celeriac, an ugly duckling, makes a beautiful mash, right, with blue cheese and apple.
Author: Martha Stewart
For the most delicate results, use a mandoline to cut the radishes and cucumbers into paper-thin slices.
Author: Martha Stewart
This elegant caramel ice cream recipe comes from chef Pierre Schaedelin of Benoit in New York City. Also try:Caramel Souffle
Author: Martha Stewart
Cooked lettuce absorbs the broth's flavor and makes a silky side dish -- all in one pot.
Author: Martha Stewart
These crackers are very rich, yet still quite light and crispy. They pair well with soup.
Author: Martha Stewart
Shredded coconut is folded into a silky coconut-milk custard for the filling of this indulgent pie, then the whole thing is finished with whipped cream and toasted coconut.
Author: Martha Stewart
Add some Asian flavors to the table with this dish of healthy green vegetables.
Author: Martha Stewart
You can marinate this cheese in olive oil with herbs like oregano, thyme, or rosemary. Serve it as an appetizer with crackers.
Author: Martha Stewart
The Christmas ham is made even more glorious by other ingredients associated with year's end. Baked pears and cranberries provide a balance of sugar and acidity. The ham is infused with cloves, and a warm...
Author: Martha Stewart
This vegetable and sausage stew is the ideal hearty meal for when temperatures cool.
Author: Martha Stewart
The key to making creamy, melt-in-your-mouth truffles is using the highest-quality chocolate you can find.
Author: Martha Stewart
Starring chocolate and made with just six ingredients, this flourless cake has a pudding-like center. A water bath helps it cook gently and stay moist.
Author: Martha Stewart
Author: Martha Stewart
The dressing is made with Banyuls vinegar, a French version made from sweet wine. It is mellower than red-wine vinegar.
Author: Martha Stewart
Harissa, a North African chili paste, gives this easy lunchtime soup the perfect amount of heat. Prep the ingredients at home, then add water and microwave at the office.
Author: Martha Stewart
This lemony Greek hot-soup classic becomes a cool summer refresher laced with dill and minus the eggs.
Author: Martha Stewart
Author: Martha Stewart
For a lighter, healthier take on the creamy, cheesy classic, try this update made with ricotta. The savory spread makes an excellent Thanksgiving starter.
Author: Martha Stewart
Poppy seeds and bright flecks of citrus zest accentuate the fine crumb of this tender triplex cake. Lemon glaze glides over the top.
Author: Martha Stewart
Charred bell peppers, pitted dates, and toasted walnuts are topped with juicy pomegranate seeds to make a savory dip perfect for whole-wheat pita bread.
Author: Martha Stewart
A chili-spiced slaw of julienned cucumber and jicama pairs well with pork tacos, fajitas, or grilled shrimp.
Author: Martha Stewart
Bring a ray of sunshine to your morning with these rich, fruit-filled Danishes. Martha made this recipe on Martha Bakes episode 502.
Author: Martha Stewart
A bracing salted rim may be a tradition, but it can overwhelm the nuances of a good tequila. On the other hand, a touch of superfine sugar can be a nice complement to citrus-centered margaritas.
Author: Martha Stewart
This one-pot dinner is all about efficiency: The chicken cooks with the pasta, then garlic, lemon juice, and red-pepper flakes add zest to a one-minute sauce.
Author: Martha Stewart
Inspired by a classic, these individual red flannel cakes blur the line between hash and hash browns; the crisped patties of sugary beets, Yukon gold potatoes, and smoked bacon aren't complete without...
Author: Martha Stewart
This recipe for spicy lemon quinoa is an ideal accompaniment to steamed halibut.
Author: Martha Stewart