Sesame Shrimp, coated in fragrant sesame seeds and quickly seared in a tiny bit of sesame oil, are full of flavor and very low in fat.
Author: Martha Stewart
A custardy almond filling is studded with jewel-like fresh apricots and raspberries in this showstopping tart. It's best eaten the day it's made.
Author: Martha Stewart
Watercress gives a simple salad zest -- and an abundance of vitamin C.Segments of pink grapefruit supply additional vitamin C and also the cancer-fightingantioxidant lycopene. Chopped walnuts offer heart-healthy...
Author: Martha Stewart
This warm, fruit-filled dessert makes a sweet ending to any meal.
Author: Martha Stewart
This fruit spread comes together quickly, unlike many jams and jellies.
Author: Martha Stewart
This crunchy walnut-and-red-lettuce salad combines classic flavors, and is just right for a light lunch or served on the side with a larger meal.
Author: Martha Stewart
These decadent cupcakes are certain to make your valentine smile. They're perfect for an office party for 20 or a quiet dinner for two.
Author: Martha Stewart
To tone down the sauce for little mouths, omit some of the chiles.
Author: Martha Stewart
Reinvent a traditional nicoise salad by tucking it into a sandwich. Here, we've piled tuna, eggs, olives, and onions between slices of crusty ciabatta.
Author: Martha Stewart
Cherries aren't only for jams and pies -- these juicy, ruby-red summer beauties are ripe for the picking in a refreshing salsa that tops simple grilled fish.
Author: Martha Stewart
This classic soup recipe comes from Marge Edelman of Copaigue, New York.
Author: Martha Stewart
This recipe for white cupcakes with strawberry buttercream is sure to please everyone's sweet tooth. Garnish with a fresh, plump strawberry on top.
Author: Martha Stewart
Peter Piper probably wished he'd picked a peck of these pickled prawns instead of peppers. The poached shrimp are coated in alight vinaigrette, and then tossed with fennel, red onions, and butterbeans,...
Author: Martha Stewart
Two juices, pineapple and lime, are used for a dressing in this slaw.
Author: Martha Stewart
Martha's traditional quick Irish Soda Bread is studded with flavorful raisins and caraway seeds, and fortified with wheat bran.
Author: Martha Stewart
A light olive oil and Dijon mustard mayonnaise mixture gives these classic egg salad sandwiches from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg their fresh, understated flavor.
Author: Martha Stewart
In the dead of winter, break out some Old Bachelor's Jam and enjoy it on a cornmeal crust for a taste of summer.
Author: Martha Stewart
Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight.
Author: Martha Stewart
Velvety, delicately tart cream cheese blends well with cakey, sugary blondie batter. The resulting bars are remarkably rich and highly habit-forming.
Author: Martha Stewart
Cubes of smoky, buttery belly lox are pickled in a sweet-sour-salty brine to make this classic appetizer. Pickled lox and onions are delicious served with some of the brine or removed from the brine and...
Author: Martha Stewart
Earthy and satisfying, mushrooms are the star of this hearty and deceptively simple soup.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Savor the flavors summer with a lobster linguini recipe. A classic tomato confit with just a pinch of crushed red pepper flakes gives this dish its fresh, fiery flavor.
Author: Martha Stewart
Grilled pork chops are enhanced by rosemary and lemon.
Author: Martha Stewart
This St. Patrick's day, try a slice or two of this easy homemade soda bread for breakfast or serve it alongside Martha's Quick-Brined Corned Beef and Vegetables. This recipe balances the traditional flavors...
Author: Martha Stewart
Keep a batch of this flavorful vinaigrette in the refrigerator and use it to turn crusty bread into crostini, spice up roasted chicken or salmon, or thin it with oil and use it on salads.
Author: Martha Stewart
These savory puffs fit in at just about any cocktail party. The addition of three cheeses makes them taste extra special for the holidays.
Author: Martha Stewart
For larger parties, try using different types of caviar for a colorful and enticing platter.
Author: Martha Stewart
This delicious stew is from chef Jose Andres' "Made in Spain" cookbook and is made using his recipe for Allioli.
Author: Martha Stewart
Sweet Italian sausage and briny green and black olives top this flavorful grilled pizza. No grill? no problem. Cook this pizza dough in a cast-iron skillet over high heat, or on a preheated sheet pan or...
Author: Martha Stewart
This extravagant dessert has everything: ice cream, nuts, fluffy marshmallow, and enough satisfyingly cakey bits to hold it all together. Sometimes more is better.
Author: Martha Stewart
In this traditional Vietnamese appetizer, freshly pureed shrimp paste is shaped around sticks of steamed sugarcane, and then grilled until lightly charred.
Author: Martha Stewart
Author: Martha Stewart
Mario Bosquez, host of "Living Today" on Martha Stewart Living Radio (Sirius channel 112) shares his special recipe for corn pudding.
Author: Martha Stewart
A refreshing palate cleanser is just what you need after a big meal. This cranberry sorbet has the right balance of sweetness and tartness.
Author: Martha Stewart
Scallion pancakes are a tasty, bursting-with-flavor appetizer. Brushing the tortillas with an egg-white mixture helps to seal the edges.
Author: Martha Stewart
Canned chipotles pack serious heat along with a smokiness that delivers an extra punch of flavor in this broiled steak recipe.
Author: Martha Stewart
Serve this dish with rice and accompaniments, such as plain yogurt, raisins, toasted almonds, and store-bought mango chutney. Curry powder comes in many varieties. Madras, used here, is spicier.
Author: Martha Stewart
Author: Martha Stewart
Overlapping disks of pate brisee top a highly spiced apple pie. You will need a 1 3/4-inch fluted round cutter to create the layered effect on the top crust.
Author: Martha Stewart
This rich creamy soup is traditionally serve chilled, but it is also good warm. This version comes from Marc Bonne of Seattle, Washington.
Author: Martha Stewart
The satisfying crunch of walnuts gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.
Author: Martha Stewart
Tuck berries into flaky pastry for sweets that are good enough to give -- but better to keep. The recipe is extra easy, and once the pies are baked, you can forget fussing with a fork to enjoy them.
Author: Martha Stewart
This richly layered Italian-inspired pasta dish is a famously fast and easy meal to put together on a weeknight.
Author: Martha Stewart
This dough can be used for our Vidalia Onion Tarte Tatin or any savory tart.
Author: Martha Stewart
Try this ice cream sundae recipe from Gramercy Tavern chef Nancy Olson for an unforgettable dessert. Photo credit: Bill Bettencourt
Author: Martha Stewart
Author: Martha Stewart
This is a quick and delicious accompaniment to a spaghetti dinner.
Author: Martha Stewart
Brown butter is enhanced with red onion, lemon, and fresh herbs to make a flavorful condiment for briny flame-kissed oysters.
Author: Martha Stewart