This irresistible recipe for peanut-butter and chocolate-ice-cream sandwich cookies comes from How Sweet It Is cake studio in New York City.
Author: Martha Stewart
This recipe combines Japanese buckwheat noodles, julienned carrots and radishes, cubed tofu, and shredded chicken -- all topped with a peppery garnish of watercress.
Author: Martha Stewart
Serve pita with our Greek Salad with Broiled Shrimp.
Author: Martha Stewart
Use this poached chicken breast recipe when making Poached Chicken Salad with Chopped Vegetables from "Martha Stewart's Cooking School."
Author: Martha Stewart
Cream cheese and crème fraîche give this chocolate frosting its nuanced flavor. It's delicious on any cake, no matter the flavor, but it pairs especially well with fresh raspberries.
Author: Martha Stewart
For a sweeter version of this tangy dish, use vanilla yogurt.
Author: Martha Stewart
Emeril's grapefruit sorbet recipe has a surprising kick. The black pepper complements the sweetness, but it doesn't hit you right away. Instead, it lingers lightly at the back of the tongue.
Author: Martha Stewart
These shortcakes are bursting with ripe summer fruits for a dessert that will delight the whole family.
Author: Martha Stewart
Cooked lettuce absorbs the broth's flavor and makes a silky side dish -- all in one pot.
Author: Martha Stewart
A stir-fry is great for a quick weeknight dinner -- to make the meal even speedier, cut the cauliflower and bok choy ahead of time, devein and peel the shrimp, and have it all ready to go in the refrigerator....
Author: Martha Stewart
This dish is good on its own, or try flaking the fish over farfalle or other short pasta.
Author: Martha Stewart
These carnitas tacos get loads of flavor from tender braised pork shoulder that gets a simple topping of diced white onion, fresh cilantro, and a squeeze of lime juice. Feel free to top it all off with...
Author: Martha Stewart
This cake can be baked the day before, covered loosely with foil, and kept at room temperature. Make the whipped cream topping just before serving.
Author: Martha Stewart
A versatile, creamy pesto dip works wonderfully as the centerpiece on a plate full of crisp, seasonal vegetables. It takes only a few minutes to make and can also be a beautiful spread on sandwiches, such...
Author: Martha Stewart
This simply-seasoned couscous goes well with a leg of lamb or grilled kebabs.
Author: Martha Stewart
Jicama is a crisp, sweet-tasting tuber that pairs nicely with smooth, rich avocado.
Author: Martha Stewart
A medley of chopped dried fruit is folded into our pink applesauce to make the filling of these delectable apple turnovers for a perfect fall treat.
Author: Martha Stewart
After a plant sprouts and grows two leaves, it's called a microgreen. Microgreens have a very fresh flavor and make a great alternative to spinach in an omelet.
Author: Martha Stewart
This version of spaghetti alle vongole--the classic Neapolitan dish made with clams, white wine, and garlic--gets a delicious kick from a jalapeno chile, in addition to the zest and juice of limes. Recipes...
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
Bacon can be substituted for pancetta, or omit bacon and use olive oil instead of drippings.
Author: Martha Stewart
This recipe for rhubarb galette is a perfect addition to any spring meal.
Author: Martha Stewart
Serve this vegetable borscht with a traditional pairing of crisp dill pickles.
Author: Martha Stewart
Polenta thickens as it cools, so fill the peppers as soon as it's cooked. If serving immediately, bake peppers right after they're filled (reduce cooking time slightly).
Author: Martha Stewart
Although it takes about an hour to prepare and fry enough chips for eight, it's worth the effort: They are absolutely irresistible. If kept in resealable plastic bags, they'll stay crisp for up to five...
Author: Martha Stewart
For busy bakers, icebox cookies are indispensable: Whenever fresh, warm treats are called for, these orange delights can be popped into the oven for an instant treat.
Author: Martha Stewart
Here's an easy and healthy one-pot dinner with salmon fillets. Stateside there isn't much name recognition for kedgeree, but across the pond it is a beloved dish with Anglo-Indian roots. In this version,...
Author: Martha Stewart
These chocolate truffles have a subtle coffee flavor. Use them to top the Mocha Bubble Cake, or make an extra batch and serve them on their own.
Author: Martha Stewart
Choosing one special ingredient can transform an ordinary meal into an elegant one. Here, slices of paper-thin prosciutto -- salt-cured Italian ham -- dress up cod and sauteed spinach.
Author: Martha Stewart
This vegetable and sausage stew is the ideal hearty meal for when temperatures cool.
Author: Martha Stewart
This is a very popular hors d'oeuvre in Martha's repertoire. Guests cannot believe that someone has actually stuffed a snow pea. This recipe comes from "Entertaining," by Martha Stewart.
Author: Martha Stewart
New York City newlywed Cathy No Rebatta loves to make these twice-baked cookies to give as gifts. They're great for dunking in milk or coffee.
Author: Martha Stewart
Blueberry pie is an iconic summer dessert. This recipe adds a squeeze of lime and pinch of allspice for a zesty kick. Opting to finish it off with a coconut-lime crumble adds more tropical punch and texture-but...
Author: Sarah Carey
This recipe for spicy lemon quinoa is an ideal accompaniment to steamed halibut.
Author: Martha Stewart
Save time and use leftover rice from a previous meal in this Japanese-style favorite, Teriyaki Chicken with Rice Salad, that's equal parts sweet and savory.
Author: Martha Stewart
Use this horseradish cream as a delicious side for our Beef Tenderloin.
Author: Martha Stewart
Roast the chard stems and serve them alongside.
Author: Martha Stewart
A side dish of jasmine rice can complete any meal and is simple to prepare. Try it with Spicy Thai Chicken for a wonderful Dinner Tonight.
Author: Martha Stewart
Mummified cakes come alive with green jelly-bean eyes and gaping gummy-candy mouths. It's the perfect Halloween dessert for kids and adults alike.
Author: Martha Stewart
This classic French dish (oeufs en meurette) is perfect for brunch or an early-winter supper. Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric...
Author: Martha Stewart
Go green with this refreshing take on the classic big-batch drink -- everyone will love the combination of honeydew, cucumber, lime, and fresh mint. Even better? You can make the base the night before...
Author: Martha Stewart
Chocolate and vanilla share the spotlight in this decadent diner-style pie: a milk-chocolate filling is surrounded by a vanilla-wafer crust and topped with vanilla-bean whipped cream.
Author: Martha Stewart
This sweet and spicy side goes well with roasted chicken or pork, seared steak, or sauteed shrimp.
Author: Martha Stewart
This honey marinade has many great uses: As a vinaigrette, it can be drizzled over salad greens such as arugula or watercress; add it to shredded red or green cabbage for a sweet-and-sour slaw; toss it...
Author: Martha Stewart
This light, fluffy angel-food cake is low in both fat and cholesterol. Grate the chocolate onto parchment paper to easily collect the fine gratings.
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
This marinade works very well with Portobello mushrooms (there's enough for 4). Trim the stems and wipe the caps clean, then add them to the marinade in a resealable plastic bag. Refrigerate them for twenty...
Author: Martha Stewart