This rustic pie is full of Italian flair, with tomatoes -- some still on the vine for decoration -- mozzarella, Parmesan, basil, and zucchini. Roll out the dough and place it in a pie plate; arrange the...
Author: Martha Stewart
Poached salmon makes an impressive entree on any holiday table, especially when adorned with chive blossoms, cucumber ribbons, and snippets of cress.
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
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
This decadent chocolate sauce is perfect for drizzling over our Chocolate and Mint Parfaits.
Author: Martha Stewart
Pleasantly bitter escarole and buttery walnuts replace the romaine and croutons in this twist on the iconic salad.
Author: Martha Stewart
This beautiful cake is an ode to spring, with piped buttercream icing showing the loveliness of a cherry tree coming into bloom.
Author: Martha Stewart
Author: Martha Stewart
This healthy side dish gets tons of flavor from ginger, shallot, vinegar, and brown sugar.
Author: Martha Stewart
These quickly fried, cakey confections boast a molten center of liquid caramel. The filling is made by stuffing the dough with store-bought candies.
Author: Martha Stewart
Try one of our cutout cookie variations: Stained-Glass Snowmen, Sugared Wreaths, Stained-Glass Wreaths, Fluted Wreaths, Cookie Houses, and Christmas Trees.
Author: Martha Stewart
This recipe, from Cynthia Avice of Lusby, Maryland, calls for a cup of freshly brewed coffee to be added to the batter. You won't taste it in the finished cake; the coffee is there to intensify the flavor...
Author: Martha Stewart
Here's a refreshing twist on the usual tomato-based salsa: a savory blend of grilled tomatillos, onion and pepper. Grilling the vegetables gives the salsa a smoky undertone.
Author: Martha Stewart
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
Coconut milk is made from shredded coconut that is simmered in water and then strained to make a creamy liquid. It should not be confused with coconut cream, which has less water, or with sweetened cream...
Author: Martha Stewart
Lemony and bright, this Swiss Meringue buttercream is ideal for adding a bit of citrus to any sweet treat, but especially our Meyer Lemon Anniversary Cake.
Author: Martha Stewart
Author: Martha Stewart
This dinner salad with warmed beans, corn, and salsa is a snap to put together.
Author: Martha Stewart
Try this dessert to finish off your meal that includes our Celery Root and Apple Slaw, Seared Salmon with Horseradish and Scallions, and Carrot Puree.
Author: Martha Stewart
Biscotti are baked twice for extra crunch, first as a log, then in slices. You can use other nuts and dried fruits in this recipe, such as hazelnuts and cherries, or almonds and apricots.
Author: Martha Stewart
Mint leaves add color and flavor to this simple summer salad of corn and scallions.
Author: Martha Stewart
Make this sandwich on a Monday evening when you've got leftover pot roast from Sunday's dinner.
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
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
Roasted brussels sprouts become irresistible finger food when decked out with bacon and served alongside a zingy mustard dipping sauce.
Author: Martha Stewart
We've taken the guesswork out of making this classic French Macaroons with Toasted Hazelnuts, so you can prepare the dessert at home (for less than 25 cents a pop). Be sure to weigh the ingredients precisely,...
Author: Martha Stewart
Mint adds complexity to a traditional shredded carrot and raisin salad.
Author: Martha Stewart
Author: Martha Stewart
This recipe is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.
Author: Martha Stewart
Rice noodles turn this warm salad into a main course.
Author: Martha Stewart
No need to wait for the girls in green to sell you a box of cookies. Indulge in this version of the minty classic, with a holiday-inspired topping of crushed red-and-white candies.
Author: Martha Stewart
These iced watermelon cocktails are wonderful for an outdoor party.
Author: Martha Stewart
In place of brioche, you can use a rustic white bread or challah.
Author: Martha Stewart
This almond cream recipe makes for a delicously sweet and nutty filling for any number of delicious pastries.
Author: Martha Stewart
Roasted tomatillos and two types of chiles, packed with vitamin C, are blended into an intensely flavorful sauce.
Author: Martha Stewart
A light souffle is spread with amixture of nutritious spinach, ricotta, and onions, then rolled to form spirals,and baked again. It can be served with Tomato-Pepper Sauce.
Author: Martha Stewart
Bucatini with breadcrumbs and bottarga makes for an incredibly mouthwatering pasta dish. The breadcrumbs add a bit of welcome crunch to the satisfying meal.
Author: Martha Stewart
A hearty salad with grilled chicken and bulgur combines peppery watercress with sweet dried apricots.
Author: Martha Stewart
A combination of ginger, soy sauce, and sesame oil creates a flavor that's reminiscent of teriyaki sauce but more delicious and nuanced.
Author: Martha Stewart
These hearty crackers are a versatile base for a variety of toppings and dips; try serving them with our Rosemary and Sun-Dried Tomato Oil.
Author: Martha Stewart
Buying grains like couscous in bulk keeps down the cost of this Moroccan-inspired dish.
Author: Martha Stewart
There's no alcohol in our recipe for a cucumber drink flavored with mashed mint leaves and lime, but this lightly sweet beverage is more refreshing than any cocktail.
Author: Martha Stewart
Use this method for hulled, or unpearled, barley. You can skip the soaking step, in which case the barley will need to cook longer.
Author: Martha Stewart
This pomegranate punch is a sweet-tart elixir amped up with ginger and apricot nectar. Add a neutral spirit like vodka, if desired, and serve it alongside an appetizer with a rich pastry crust, like this...
Author: Martha Stewart
A rich, creamy chowder made with zucchini, fresh corn kernels, and baby potatoes. With its intense flavor, you only need four ounces of hot smoked-salmon for this one-pot dinner that's made in a Dutch...
Author: Shira Bocar
Author: Martha Stewart
This Asian noodle soup lets you take advantage of leftover Roast Turkey with Sage in an inventive and healthy way.
Author: Martha Stewart