This sauce recipe, courtesy of Momofuku chef David Chang, is used to make Bo Ssam.
Author: Martha Stewart
Savory bacon and peppery kale pair well with the sweet, nutty flavor of pureed acorn squash in this hearty soup.
Author: Martha Stewart
This seven-inch flake, prettier than a gingerbread house or a gingerbread man, is big enough to share -- but who really wants to?
Author: Martha Stewart
Sweetened condensed milk adds an unmistakable richness to the coconut batter for these swirly treats. When marbleizing the coconut and brownie batters, make sure the butter knife reaches the bottom of...
Author: Martha Stewart
In the story of Hanukkah, a lamp containing a tiny amount of oil burned, miraculously, for eight days. But these doughnuts-perfectly crisped in oil and coated in sugar-won't last long at all. Served with...
Author: Martha Stewart
Unprocessed wheat bran and currants make these muffins high in fiber; they're sweetened with fruit juice and molasses.
Author: Martha Stewart
This quick, colorful pasta showcases the season's first peas, zucchini, and basil.
Author: Martha Stewart
Profiteroles with pear pastry cream and slices of fruit are drizzled with caramelized pear sauce, creating an elegant dessert.
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
Try serving these mouthwatering nachos, courtesy of chef Emeril Lagasse, at your game-day party (or any gathering fit for delicious finger foods).
Author: Martha Stewart
When making the pate brisee for this pie, form one large disk instead of two.
Author: Martha Stewart
Warm spices like ginger, mustard seeds, cumin, and coriander are a natural pairing with winter squash in this Indian-style curry that makes a satisfying dinner.
Author: Martha Stewart
A lively pasta salad where the orecchiette serve as little bowls for salty, soft cheese, crunchy celery, and briny olives. Chickpeas provide protein in each bite, making this the perfect vegetarian side...
Author: Martha Stewart
Use this custard sauce in our Poached Pear and Almond Trifle recipe.
Author: Martha Stewart
Our mini whoopie piesget an extra boost froma rich peanut-butter-flavored filling and a swirl of melted chocolate on top.
Author: Martha Stewart
Waste not, want not! Homemade lard comes in handy in all kinds of recipes, including these Biscochitos. Martha made this recipe on "Martha Bakes" episode 711.
Author: Martha Stewart
Steal focus from the fireworks with this splashy Fourth of July dessert.
Author: Martha Stewart
Look for squash with smooth skins and no soft spots or blemishes. They should also feel heavy for their size.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Make a big batch of Roasted Salmon and Vegetables and use the leftovers for this speedy supper later in the week.
Author: Martha Stewart
Time-tested flavor pairings and an innovative mix of textures make this steak dinner a special-occasion superstar. It comes from Emeril Lagasse's book "From Emeril's Kitchens."Also try:Dry-Aged Rib-Eye...
Author: Martha Stewart
This pesto from chef Sara Foster is used in her Arugula Pesto Snap Beans recipe from "Sara Foster's Southern Kitchen."
Author: Martha Stewart
Experts recommend eating at least two servings of fatty fish, such as salmon, herring, or tuna, per week. In this dish, bold capers and fresh herbs -- classic beef tartare add-ins -- brighten the buttery...
Author: Martha Stewart
Author: Martha Stewart
This bolognese pasta dish uses ground pork, but you can swap it out for beef, turkey, or lamb.
Author: Martha Stewart
The curry powder in the dressing and the shallots and apricots make this a special salad.
Author: Martha Stewart
Serve these delicious and cheesy Mexican quesadillas with leftovers from our Pork Chops with Fennel and Carrots that you made earlier in the week.
Author: Martha Stewart
To make these brownies lower in fat and calories (but still moist and fudgy), we replaced some of the eggs and butter with prune puree.
Author: Martha Stewart
Chunks of tilapia are added to this traditional tomato-based soup in the final minutes of simmering. The fish cooks quickly, without breaking apart.
Author: Martha Stewart
Shrimp flavored with garlic, lemon, oregano, olive oil, salt, and pepper are skewered, then broiled. Serve them over a Greek salad accompanied by herbed toasted pitas and feta cheese. It makes for a tasty...
Author: Martha Stewart
This simple one-pan dinner of roasted chicken, shallots, and cherry tomatoes gets a French upgrade with a splash of Pernod, an anise-flavored liqueur. The combination creates a saucy, aromatic entrée...
Author: Shira Bocar
This rich yellow layer cake with sour-lemon filling and chocolate frosting has been one of Martha's favorites since she was a child. Buttermilk adds depth to the dense cake; the frosting creates an impressive...
Author: Martha Stewart
Speckled jelly-bean "eggs" in a crispy phyllo nest make for a sweetly seasonal dessert. Use kataifi, pre-shredded phyllo, which is sold frozen at Greek grocers and large supermarkets.
Author: Martha Stewart
Eggplant is layered with a mixture of low-fat ground turkey, tomatoes, onions, garlic, and spices and topped with a light yogurt sauce in our version of moussaka, a Mediterranean classic. Moussaka may...
Author: Martha Stewart
Our homemade Fig Spread turns a humble sandwich into an Italian delight.
Author: Martha Stewart
Store-bought dough, plenty of fresh spinach, and meatballs and sauce reserved from 30-Minute Spaghetti and Meatballs make this an easy, winning meal.
Author: Martha Stewart
Here we combined some of the holiday season's best flavors and textures in one delicious tartlet. A tender, flaky shell holds a creamy creme brulee that's spiked with brandy to evoke eggnog, and a light...
Author: Martha Stewart
This refreshing blood orange martini cocktail recipe is a great way to relax during summer happy hour.
Author: Martha Stewart
Author: Martha Stewart
These crispy, scallion pancakes are unusual in that they're pancakes made with a firm, kneaded and rolled dough rather than a thin, poured batter. Still, they're light as air and not too greasy, especially...
Author: Martha Stewart
The sauce on this bruschetta is like pesto, but the avocado chunks and parsley give it a different texture and tang.
Author: Martha Stewart
This recipe for Italian-style breadcrumbs can be found in the cookbook "The Young Man and the Sea" by David Pasternack and Ed Levine.
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and...
Author: Martha Stewart
This spicy dough is the flavorful foundation for cookie decorator Dani Fiori's gingerbread men.
Author: Martha Stewart
This summer salad includes scallop ceviche and a colorful medley of tomatoes, corn, avocado, cilantro, and jalapeno.
Author: Martha Stewart
Try this jam with yogurt or toast topped with fresh ricotta cheese.
Author: Martha Stewart
The distinctive flavor of this Brazilian seafood stew comes from coconut milk, dende oil, and malagueta peppers. It's traditionally served with a salty porridge called Pirao.
Author: Martha Stewart
Stir or shake up a round of these festive drinks to get the party started.
Author: Martha Stewart