Hazelnut Frangipane Tart with Apricots and Softly Whipped Creme Fraiche tastes best with apricots that are just ripe, sa they are easiest to peel when blanched.
Author: Martha Stewart
Make this creamy corn chowder recipe for when the summer nights begin to cool off.
Author: Martha Stewart
Serve this cooling cucumber peanut salad with our Shrimp in Coconut Curry.
Author: Martha Stewart
Fresh cilantro, pickled jalapeños, and sliced avocado give Sloppy Joes a Southwestern accent. But not to worry, we offer up an iteration that's still kid-friendly.
Author: Martha Stewart
Thick fillets of any firm, flaky, and mild-flavored fish, such as halibut, haddock, or striped bass, would work well here.
Author: Martha Stewart
This classic recipe from chef David Chang's "Momofuku" cookbook is used to make his Brussels Sprouts with Kimchi Puree and Bacon dish.
Author: Martha Stewart
This guacamole gets its acidic bite from a fresh green salsa that's made with the pulpy Mexican fruit.
Author: Martha Stewart
Take your pumpkin spice cake to the next level with this pretty, party-worthy presentation.
Author: Martha Stewart
Serve this simple-to-make yogurt cooled and on the side.
Author: Martha Stewart
This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).When you gradually add warm broth to barley, it turns tender and creamy -- the same texture that Arborio rice gives...
Author: Martha Stewart
Made with almonds and hazelnuts and covered with dark chocolate frosting, these cupcakes are worth serving on their own. Add a sleek touch by topping the cupcakes with caramel-dipped hazelnut spikes.
Author: Martha Stewart
A snack you make ahead such as this one will help you feel satiated until your next meal.
Author: Martha Stewart
Is an upside-down cake upside down when it's baking or when it's served? In this lightly spiced version, the base-later, the top-combines ripe black plums and red raspberries. Inverted onto a serving dish...
Author: Martha Stewart
Drizzle this honey over fresh ricotta spread on toast or stir it into a mug of mild tea. It can also be used as a glaze for poultry or pork when whisked with fresh lemon juice.
Author: Martha Stewart
Pimenton, a Spanish paprika, adds an unexpected hint of earthy, smoky flavor to shrimp and roasted tomatoes lightly coated in a cream sauce. If you can't find conchiglie, try any other shell-shaped pasta...
Author: Martha Stewart
Serve this summery salsa over grilled chicken breasts, lamb chops, or flank steak for an infusion of spicy sweetness.
Author: Martha Stewart
This dish is simple, quick, and packed with flavor-exactly what you want on a busy night. Choose from ground dark-meat turkey or ground pork, then toss with a combination of breadcrumbs, scallions, cilantro,...
Author: Martha Stewart
These hearty vegetarian pies are filled with chickpeas, potatoes, and spinach cooked with coconut-milk and red curry paste. They can be refrigerated and baked the same day or made-ahead and frozen for...
Author: Martha Stewart
This meal has all the fun and flavor of traditional spaghetti and meatballs, but without the carbs and high calories.
Author: Martha Stewart
Use this homemade vanilla buttercream frosting recipe to decorate our Basic Yellow Cake or Basic Chocolate Cake.
Author: Martha Stewart
Bake up pies that rival your local pizzeria's when you keep an easily made Whole Wheat Pizza Dough on hand.
Author: Martha Stewart
This dessert is perfect for a pair or for a dinner party.
Author: Martha Stewart
The smaller the golden beet, the more tender, which is best if eaten raw. A mandoline or Japanese vegetable slicer is essential for slicing the beets as thin as possible. Of course, red, pink, white, and...
Author: Martha Stewart
A quick and easy teriyaki sauce of soy sauce, honey, and rice vinegar glazes flavorful meatballs seasoned with garlic, ginger, and scallions.
Author: Martha Stewart
This is the base for the ultimate comfort food in wintertime... or any time you might be feeling sick.
Author: Martha Stewart
These lemony cookies are an easy treat to make up for fall celebrations.
Author: Martha Stewart
If you like, you can easily substitute four bone-in, skin-on chicken breasts (10 to 12 ounces each) for the Cornish hens in this recipe.
Author: Martha Stewart
Rhubarb pie, made with lemon zest, has a delightfully sweet-sour tang.
Author: Martha Stewart
Chai tea is a blend of black tea, milk, and spices. This recipe was first published in Martha Stewart Living, September 2003.
Author: Martha Stewart
These easy-to-make chicken breasts are stuffed with Brie, basil, and ham.
Author: Martha Stewart
This recipe for mustard slaw -- the Memphis version of this classic side dish -- is served at Big Bob Gibson Bar-B-Q in Decatur, Alabama. Like most slaws, this one tastes even better the next day. Choose...
Author: Martha Stewart
This luscious chocolate-hazelnut cake is coated with a ganache made from chocolate and cream. It's topped with a mountain of bittersweet chocolate curls, and surrounded by crunchy praline hazelnuts coated...
Author: Martha Stewart
What do you get when you cross a macaroon with a macaron? A cookie that is truly magnifique! Give the traditional Passover dessert a French accent by sandwiching preserves between two crisp, chewy coconut...
Author: Martha Stewart
Delicate watercress often gets the salad or garnish treatment, but it offers far more than just a sprinkle of peppery flavor. Harness its nutritional power in this energizing stir-fry, where ginger, garlic,...
Author: Greg Lofts
Author: Martha Stewart
Gouda and Gruyere are amped up with white wine, brandy, and freshly grated nutmeg in this ooey gooey fondue.
Author: Martha Stewart
This summertime strawberry dessert is sweet, simple, and sure to please. Handle the shortcake dough as little as possible for light, fluffy biscuits every time.
Author: Martha Stewart
These lighter burgers are great for any gathering.
Author: Martha Stewart
Author: Martha Stewart
Flaked salmon and black beans, which make up the bulk of salmon cakes, are both good sources of calcium. The cakes are coated in a spicy bread-crumb mixture and then baked at a high temperature to make...
Author: Martha Stewart
Savory, umami-packed miso offsets the sweetness of honey perfectly in these baked wings.
Author: Martha Stewart
Start your day with this protein-packed plate and you won't reach for sweet snacks before lunch.
Author: Martha Stewart
The classic cure-all chicken noodle soup gets a Japanese makeover, with slices of miso-marinated chicken breast and hearty udon noodles in a steamy broth. Grated daikon radish and fresh ginger not only...
Author: Martha Stewart
Bake this classic and delicious Southern treat from Cheryl and Griffith Day's "The Back in the Day Bakery Cookbook" for your next celebration. It contains coconut simple syrup to help keep the cake moist...
Author: Martha Stewart
Serve this savory braised lamb recipe -- adapted from " The Blackberry Farm Cookbook", by chef Sam Beall -- for your next special dinner.
Author: Martha Stewart