This Asian noodle soup lets you take advantage of leftover Roast Turkey with Sage in an inventive and healthy way.
Author: Martha Stewart
Always save poultry pan drippings. Just a small amount of the rich "jus" lends a complex, savory flavor to nearly any dish (pasta, soup, or whole grains). Here, it adds depth to the fig sauce served with...
Author: Martha Stewart
This pilaf is good with beef stew, seared salmon, or bacon -- or try it with our Slow-Cooker Chicken Mole.
Author: Martha Stewart
Roasting the tomatoes for a long time in a low-temperature oven concentrates the flavors. Try these roasted tomatoes as a topping for a pizza-style focaccia bread.
Author: Martha Stewart
Children will hardly notice the spinach in these tasty sesame-seed-specked rice balls.
Author: Martha Stewart
This cool pasta borrowsflavors and ingredients -- greenbeans, cannellini beans, zucchini,tomatoes, and carrots -- fromminestrone soup.
Author: Martha Stewart
Spun sugar is best made on a dry, non-humid day. Use it to embellish our Bruleed Vanilla-Bean Cheesecake.
Author: Martha Stewart
This kale-and-frisée salad provides a cleansing counterpoint to rich and creamy holiday favorites like mashed potatoes and gravy. Topping it off with celery, hazelnuts, and fried capers for flavor-packed...
Author: Greg Lofts
The curry spices blended with yogurt will make your salmon flavorful and moist.
Author: Martha Stewart
On top of pizza, tossed with a pound of pasta, or eaten as a side dish this escarole recipe is as versatile as they come. Cooking the escarole mellows the flavor, making it less bitter, and a couple of...
Author: Martha Stewart
Pack this zesty salad for lunch -- the chickpeas and almonds will keep you full all afternoon.
Author: Martha Stewart
Braised, tender baby artichokes add a taste of spring to any meal.
Author: Martha Stewart
Use this basic chicken stock recipe as the base for a number of our favorite chicken recipes.
Author: Martha Stewart
Clams need nothing but the heat of the grill to bring out their fresh-from-the-sea flavor.
Author: Martha Stewart
The classic brunch combiniation of blinis, smoked salmon, dill, and creme fraiche makes an equally appealing dinner-party starter.
Author: Martha Stewart
Cindy Pawlcyn serves this dish alongside Mongolian Pork Chops as well as Lemon-Garlic Chicken at her Mustards Grill restaurant in Yountville, California.
Author: Martha Stewart
Bake these restaurant-worthy cakes and prepare to be adored.
Author: Martha Stewart
This loaf gets its sunny sweetness from clementines. The fruit's segments, zest, and juice are mixed into the batter, and there's more juice in the glaze that's brushed on top. Vanilla-bean seeds add heady...
Author: Martha Stewart
Celeriac, an ugly duckling, makes a beautiful mash, right, with blue cheese and apple.
Author: Martha Stewart
This delicious salad is hearty enough to be a meal.
Author: Martha Stewart
Food editor Khalil Hymore's version of Parker House rolls are twice-brushed with butter, sprinkled with salt, and served warm.
Author: Martha Stewart
Making your own dumplings may sound scary, but these are really quite easy and are done in 30 minutes.
Author: Martha Stewart
A mixture of hot sauce, smoked paprika, and roasted red-pepper brine turns up the volume on chicken legs. They're roasted on a bed of chickpeas and peppers and served with lemony watercress and toasted...
Author: Martha Stewart
It may seem like a bit of trouble to brine the turkey, but it is well worth it: This is the best turkey we've ever tasted. If you don't have a stockpot large enough to hold the turkey, you can use a new...
Author: Martha Stewart
Author: Martha Stewart
Fire cider is a tangy, sweet vinegar infused with vegetables, herbs, spices, and honey. A popular herbal folk remedy, it is used as an anti-inflammatory and digestion-stimulating tonic, and to boost natural...
Author: Martha Stewart
The true art of making this kind of meringue is knowing the right moment to take it out of the oven -- when it's crisp on the outside and chewy on the inside.
Author: Martha Stewart
We love the flavor (and color!) contrast between sweet-tart pomegranate and savory cilantro or parsley in this make-ahead, no-cook relish. It takes the place of traditional cranberry sauce in our modern...
Author: Martha Stewart
These Swiss cookies, sometimes spelled Brazeli or Bratzeli, are made with a specialty iron much like a waffle iron, but the results are thinner. You can also use a pizzelle iron.
Author: Martha Stewart
This stew features the herbal sweetness of parsnips and tender fingerling potatoes.
Author: Martha Stewart
Dip crisp pistachio tuiles into a creamy lemon-ginger mousse for a dessert that is, paradoxically, incredibly rich yet fantastically light.
Author: Martha Stewart
Strips of sliced cabbage echo the shape of the noodles in our version of a familiar Chinese-American dish. Cooked briefly, the cabbage wilts slightly but keeps some crunch.
Author: Martha Stewart
A split-pea puree is extra nutritious (and extra green) thanks to baby spinach. The swirl of plain yogurt brings brightness, and a sprinkle of barley gives the make-ahead soup another healthy boost-it...
Author: Martha Stewart
It's a good idea to place the plastic bag holding the steak and marinade on a rimmed baking sheet or in a baking dish, in case of any leaks.This recipe is one of our Better Basics: 10 New Takes on Family...
Author: Martha Stewart
Cooking chicken on an open beer can ensures a flavorful, tender bird inside and out in this recipe from chef Elizabeth Karmel.Also try:Build-Your-Own Burger Bar
Author: Martha Stewart
This dish is fun to make and to eat; kids can help cut out the bread and crack the eggs.
Author: Martha Stewart
Spread it on meat or chicken before grilling, or serve it with corn on the cob.
Author: Martha Stewart
You'd never guess from the floral flavor of rose-colored quince jelly that raw quince is quite tart. The jelly is finished with star anise for a hint of licorice, a classic pairing. Serve this with our...
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
This recipe is courtesy of Rob Crespi and Nick Kenner of Just Salad.
Author: Martha Stewart
In this delicious traditional English dessert, fruit -- here, pureed rhubarb -- is folded in with whipped cream.
Author: Martha Stewart
This recipe for Indian yogurt marinade, adapted from "Martha Stewart's Cooking School," is used to make Pan-Fried Chicken Breasts.
Author: Martha Stewart
Author: Martha Stewart
The high water content-more than 90 percent-of watermelon makes it the ideal ingredient for a granita-style dessert. Campari and freshly squeezed lime juice add a bracing dash of tartness to this watermelon...
Author: Martha Stewart
This one-pot meal is inspired by the Provencal fish stew, bouillabaisse, and makes a lovely Sunday dinner.
Author: Martha Stewart
Treat yourself tonight to buttery scallops, silky pasta, and a delicate sauce, all made in minutes.
Author: Martha Stewart
It doesn't get simpler than this: Chicken and vegetables cook together in one pot for a meal that's low on effort, high on flavor.
Author: Martha Stewart
Martha likes to let the market guide her choices about which fruits to include. Choose a wide variety of textures, colors, and flavors for your salad. Try other combinations later in the year.
Author: Martha Stewart
We love to give you tasty ways to start your day. Try this never-fail brunch dish!
Author: Martha Stewart