At the buffet table, ladle this velvety squash soup into lusterware cups from Martha's extensive collection.
Author: Martha Stewart
This creamy make-ahead quiche combines custard with vegetables and cheese, and pairs them with a delectable, flaky shell for a relaxed, family-friendly approach to brunch.
Author: Martha Stewart
Artichokes' delicate flavor is accentuated by robust, salty prosciutto. Bake them in a white-wine bath and they'll be tender and aromatic.
Author: Martha Stewart
Pieces of grilled chicken are basted with a sweet-and-sour fig sauce for a fresh take on backyard barbecue.
Author: Martha Stewart
Thanks to the coconut flavor, this cake will whisk you away to a warmer, tropical climate.
Author: Martha Stewart
The secret to these diminutive desserts' moist texture is olive oil, which also mellows the anise and orange that permeate each bite. Although the cakes are compelling on their own, a scoop of vanilla...
Author: Martha Stewart
This soup from chef Michael Anthony of Gramercy Tavern adds a touch of elegance to any meal. Photo credit: Ellen Silverman
Author: Martha Stewart
Using prewashed organic baby spinach makes this classic salad full of spinach, egg, and bacon easy to prepare.
Author: Martha Stewart
Ham and eggs have always been companions and here they blend nicely with cheese in this frittata.
Author: Martha Stewart
This is a caramel pecan treat is a decadent candy that's easily made in to logs or petits fours.
Author: Martha Stewart
Team pomegranate juice with garlic, orange juice, and chicken broth for a delicious braising liquid.
Author: Martha Stewart
Make this chocolate genoise for our Chocolate Mousse Cake.
Author: Martha Stewart
This sweet and spicy salad works as an appetizer at any gathering.
Author: Martha Stewart
This recipe for mini barbecue meatball sliders is from the January/February 2008 issue of Everyday Food.
Author: Martha Stewart
Crisp sugared tops give way to tender, buttery cookies sandwiching sweet-tart berry jam. Assembled before baking, the stars' rich dough and fruity filling melt into each other.
Author: Martha Stewart
Adding miso to the yolk brings salty flavors and umami notes, while Sriracha adds contrasting heat to the rich filling of this test-kitchen favorite.
Author: Martha Stewart
What's better than digging into a slice of cheesecake? That's easy -- eating the whole thing! Give each guest a tiny version of the classic creamy, graham cracker-crusted treat. These cakes manage to trump...
Author: Martha Stewart
Carrot cake, naturally, is the foundation for our cotton-candy-tailed Easter bunny cake. Miniature marshmallows make fur that is inexpensive, easy to apply, and fun to eat, while gold licorice whiskers...
Author: Martha Stewart
The key to this recipe's moist crumb? You guessed it: yogurt. Emblazoned with thick pieces of rhubarb--in peak season in early spring--it's a next-level spring dessert. Temper the vegetable's sour notes...
Author: Martha Stewart
These savory zucchini fritters are presented with a classic tzatziki, a garlicky yogurt sauce.
Author: Martha Stewart
this sparkling limemade is a classic drink for the hot weather. To make margaritas with this recipe, simply replace the quart of seltzer water with 2 cups tequila, and salt the rims of the glasses. Serve...
Author: Martha Stewart
White chocolate ganache (white chocolate blended into warm cream) fills these sandwich cookies, which are drizzled with melted white chocolate.
Author: Martha Stewart
No one will miss eggs when you serve up this vegan breakfast meal.
Author: Martha Stewart
Any white bean, such as great Northern or navy, can be used in this soup.
Author: Martha Stewart
Salty prosciutto paired with sweet melon is a refreshing appetizer. Serve the melon sliced in wedges or cut into small pieces with toothpicks for a bite-size starter.From the book "Lucinda's Rustic Italian...
Author: Martha Stewart
This blend of fruit, wine and raspberry liqueur (instead of the usual brandy) is a surefire way to take the edge off the summer heat. This classic drink looks pretty too!
Author: Martha Stewart
Enjoy with crusty bread for a no-cook dinner, or serve this sweet-meets-savory salad as an antipasti platter at a party.
Author: Martha Stewart
With their flat bottoms, white donut peaches are easier to serve and eat than rounded ones. Lemon verbena is a fragrant herb that can be found at many farmers' markets in midsummer.
Author: Martha Stewart
Ripe passion fruit has a dark purple color and slightly dimpled appearance. Its spicy-sweet flavor goes well with the citrus.
Author: Martha Stewart
Layer-and-bake dishes offer ways to turn leftovers into something luscious -- and they're ideal mediums for healthful ingredients. In this dish, a little Gruyere cheese provides a decadent texture, while...
Author: Martha Stewart
These savory little mini muffin-size quiches have family-friendly appeal and an easy crust made simply from slices of buttered white bread.
Author: Martha Stewart
A buttermilk fried chicken thigh with unbelievably crisp skin is the centerpiece of this hearty sandwich. It's served on a squishy bun with homemade tartar sauce, shredded lettuce, and dill pickles-an...
Author: Martha Stewart
This traditional Argentinian rub can be spread on flank steak or shrimp skewers before grilling.
Author: Martha Stewart
These cookies are used to make our Haunted-House Cake. For cookie dimensions: Photocopy the haunted-house template at 125 percent. Photocopy the spooky tree template at 100 percent. Photocopy the door,...
Author: Martha Stewart
Orecchiette is perfectly suited for this contemporary take on traditional pasta salad, with its cupped shape cradling wilted radiccho, sauteed mushrooms, and fresh thyme and parsley.
Author: Martha Stewart
Complement your Greek meal with these sweet biscuits and a cup of strong coffee.
Author: Martha Stewart
Begin each day with an energy-sustaining mix of carbs and protein. Here, a whole-wheat pita is filled with eggs (mostly whites) and a little feta.
Author: Martha Stewart
This flavorful duck dish offers three versions of sauce; use figs or blackberries for a fruity finish or add truffle butter for a luscious accompaniment. This recipe comes from Ariane Daguin, owner of...
Author: Martha Stewart
Serve this flavorful dish on top of our Creamy Polenta.
Author: Martha Stewart
Honey lovers, this cake's for you! The batter and double glazes get their sweetness from the golden liquid produced by hard-working bees. Savory sage and citrusy lemon zest offer balance to this crowd-pleasing...
Author: Martha Stewart
Use to make chef Laurent Tourondel's Roasted Root Vegetable Salad with Marcona Almonds.
Author: Martha Stewart
Spicy pork tenderloin gets tossed with delicate rice vermicelli anda medley of fresh herbs in this noodle salad, which is satisfyingyet surprisingly light.
Author: Martha Stewart
The Lemon Parmesan Rice cooks while the chicken, tomatoes, and green beans simmer on the stove.
Author: Martha Stewart
This crisp topping freezes well; have some ready to sprinkle over a baking dish filled with chopped peaches and berries to make a fruit crisp.
Author: Martha Stewart
Author: Martha Stewart