Chocolate gives the bite-size macaroons an appealing crunch, the perfect dessert at a Passover meal. Imagine you're decorating bonbons-embellish each with a different garnish.
Author: Martha Stewart
Food editor Kristina Kurek mixed fresh vanilla bean seeds and citrus zest into a meringue cookie. The result -- a sweet, swirly cloud that tastes as good as it looks.
Author: Martha Stewart
This Cucumber-Mint Buttermilk Soup can be made a day in advance and chilled in the refrigerator until ready to serve.
Author: Martha Stewart
This lunch gets its energizing nutrients from moist turkey, crunchy carrot and spinach, and a flavored tortilla.
Author: Martha Stewart
Serve the aioli with our Flash Fried Squid. This recipe has been adapted from "Tom Douglas' Seattle Kitchen" by Tom Douglas with Denis Kelly, Shelley Lance, and Duskie Estes. Copyright 2001 by Tom Douglas....
Author: Martha Stewart
This full-flavored soup is remarkably low in fat and can be completed in less than an hour. Use an immersion blender, if you have one, to partially puree the soup.
Author: Martha Stewart
Get your veggie fix with this low calorie salsa that is a great way to use up all those vegetables you picked up at the farmer's market.
Author: Martha Stewart
Frisee's natural bitterness becomes mellow when you toss bite-sized pieces with crisp and sweet apples in a creamy-sweet dressing.
Author: Martha Stewart
Use this tasty garlic butter to make chef Darius Salko's Eggie.
Author: Martha Stewart
This frittata is held sturdy by leeks, ham, and potatoes. It may be served at room temperature in its skillet.
Author: Martha Stewart
Dinner-party sophistication meets hearty comfort food in chef Pierre Schaedelin's signature ribs recipe from "Martha's Entertaining."
Author: Martha Stewart
You don't have to stand over the stove and make individual omelets with this recipe. Round out the meal with bread and a simple cherry-tomato salad.
Author: Martha Stewart
Rosy raspberry jam anchors the center of these buttery pastry pinwheels. Martha made this recipe on Martha Bakes episode 502.
Author: Martha Stewart
A variety of fall vegetables are roasted in the oven until crisp, then drizzled with a roasted-garlic dressing and served on a bed of baby kale.
Author: Martha Stewart
This trifle is rich with whipped cream, sponge cake, and the season's fruit. Traditional English trifle calls for liqueur, but the fresh juices of blackberries and peaches keep our version moist.
Author: Martha Stewart
Take your children to infinity and beyond! Or just offer them a piece of this rocket cake.
Author: Martha Stewart
This Grilled Chicken Cobb Salad is loaded with flavor and it's a complete meal.
Author: Martha Stewart
Pan-roasting Cornish hens provides a rich base for white-wine sauce. Kasha pilaf is a hearty accompaniment.
Author: Martha Stewart
Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.
Author: Martha Stewart
Spatchcocking -- splitting, then flattening a chicken -- yields a perfect roasted chicken in less time than a whole one takes. It also exposes more skin, which crisps up nicely at higher temperatures....
Author: Martha Stewart
Author: Martha Stewart
Chef Stephen Kalt, owner of New York City's Spartina restaurant, developed this Passover recipe as a pleasant departure from more traditional food such as brisket or chicken. Seville oranges are available...
Author: Martha Stewart
Recreating your favorites from the local pizza parlor is easy, and usually much healthier.
Author: Martha Stewart
Marshmallow Cookie Sandwiches were born when Tennessee gave us the Moon Pie in 1917, marking one giant leap for snack-kind. The homemade version is out of this world. Graham crackers are surprisingly easy...
Author: Martha Stewart
This dish is prepared much the same way as risotto, but with pasta instead of rice. The mushroom soaking liquid serves as a rich, flavor-enhancing broth.
Author: Martha Stewart
Even if you don't can your own tomato sauce, you can make this fresh and satisfying bruschetta.
Author: Martha Stewart
Serve this rich dessert in a clear bowl or trifle dish to show off its beautiful stained-glass layers and colors.
Author: Martha Stewart
A dash of Pernod added to the steaming liquid infuses tender, juicy clams with a subtle hint of licorice flavor.
Author: Martha Stewart
This vivid salad made with fresh spinach, jewel-like blackberries, and candied walnuts is an inspired combination.
Author: Martha Stewart
For nights when you want to keep the stovetop free of smoke and oil splatter, the broiler is a great alternative. This quick weeknight trout recipe lets you enjoy all the crispness, even cooking, and flavorful...
Author: Shira Bocar
This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).The deep savoriness of tuscan kale, a backyard-garden staple in northern Italy, makes a superb foundation for soups,...
Author: Martha Stewart
The spiciness of stir-fried shrimp is balanced bythe mild flavors of coconut noodles and baby bok choy.
Author: Martha Stewart
Many mushrooms are a good source of antioxidants, and because they release moisture when cooked, only a teaspoon of oil is needed to saute them.
Author: Martha Stewart
These mini bean-and-veggie burgers take inspiration from Vietnamese banh mi sandwiches. Blended beans and rice are the basis of these sliders, which are supercharged with grated carrots, broccoli, and...
Author: Martha Stewart
Reinvent the ice cream sundae with this tangy pineapple-ginger sauce.
Author: Martha Stewart
To create a lower-alcohol version of a grapefruit margarita, we replaced the usual orange liqueur with honey. The result is a light and refreshing cocktail just right for alfresco summer drinking.
Author: Greg Lofts
This recipe for gianduja cream is courtesy of Michael Laiskonis.
Author: Martha Stewart
Just five ingredients combine to make these irresistible Asian-inspired wings. Pair them with our refreshing Sweet and Spicy Beer Punch.
Author: Martha Stewart
These lamb meatballs, a favorite of diners at chef John LaFemina's Apizz restaurant, are baked instead of fried for a more tender and juicy result.
Author: Martha Stewart
Pork shoulder is braised until tender, then browned until crisp.
Author: Martha Stewart
This one-pot recipe works just as well with acorn or butternut squash. Arborio rice gives it a delectable, creamy texture-but it's remarkably light. Have a bowl at lunch on a chilly day.
Author: Martha Stewart
This savory, herb-scented mushroom mixturecan be used in a range of dishes -- spread crostini with fresh goat cheese and top with mushrooms, or spoon them over poached eggs. It also freezes well.
Author: Martha Stewart
You can't go wrong by adding the freshness of mint to this classic duo.
Author: Martha Stewart
This gorgeous gift comes filled with delicious intentions -- as well as magnificently rich chocolate and coconut custards. The luxe layers are wrapped in cocoa ladyfingers and finished, fittingly, with...
Author: Martha Stewart
With okra and shrimp in the freezer, this satisfying meal is just moments away from the dinner table. Serve the shrimp masala with Coconut-Cilantro Chutney, rice, naan (Indian flatbread), jarred mango...
Author: Martha Stewart
Author: Martha Stewart
Make a big batch of this nutritious (and affordable) breakfast classic -- it's great for snacks and desserts, too.
Author: Martha Stewart
This is delicious spooned over ice cream and fresh fruit, or as an accompaniment to our Berry Vacherin.
Author: Martha Stewart
Lobster and late-summer vegetables are paired with tubular penne.
Author: Martha Stewart