Lobster and late-summer vegetables are paired with tubular penne.
Author: Martha Stewart
These individual desserts are nearly bubbling over with the taste of fresh blackberries. Surprisingly, the rich, crumblytopping gets its crispness from crushed store-bought sugar cookies.
Author: Martha Stewart
Author: Martha Stewart
Martha loves all kinds of seafood, and for good reason: It's healthy and delicious, and shines in the simplest of dishes. In this elegant dish featuring scallops, tangerine juice adds sweetness and acidity...
Author: Martha Stewart
Sprinkle chicken with Parmesan to make a crunchy crust that puts a little twist on your usual chicken. This recipe was contributed by reader Lorraine Radke of Sacramento, California.
Author: Martha Stewart
The added step of drying the bread in the oven (rather than just using stale bread) allows the cubes to soak up even more of the fruit-infused chicken stock, as well as the flavors from the greens and...
Author: Martha Stewart
Feeling dark and mysterious? Bake a batch of these creature-of-the-night creations, which sandwich a rich dulce de leche filling between chocolate cookies.
Author: Martha Stewart
Elegant whitefish salad is presented in its skin, nestled beside delicious smoked salmon and garnished with olives, lemon, and dill. Don't be overwhelmed by its lovely appearance: Using store-bought smoked...
Author: Martha Stewart
Author: Martha Stewart
Blood oranges have the most complex flavor of all the orange varieties.
Author: Martha Stewart
The main ingredients of this hearty Asian soup -- shrimp, scallops, and noodles -- were simmered in a broth of sake, shiitake mushrooms, and ginger.
Author: Martha Stewart
French breakfast radishes add crunch and spiciness to this soba noodle salad.
Author: Martha Stewart
Make this salsa within an hour or so of serving it.
Author: Martha Stewart
This delicious recipe for chicken and green salsa tamales comes courtesy of Oscar De La Hoya.
Author: Martha Stewart
Author: Martha Stewart
This shrimp piri piri, courtesy of Marcus Samuelsson, is a wonderful appetizer and can be found in Marcus's cookbook, "The Soul of New Cuisine."
Author: Martha Stewart
These cookies, pairing chocolate with cinnamon, take cues from classic Mexican flavors and go wonderfully with scoops of ice cream. You can also make bite-size cookies by rolling the dough into smaller...
Author: Martha Stewart
This creamed Swiss chard includes onion, garlic, and nutmeg for a flavorful side dish.
Author: Martha Stewart
Slather these slightly-sweet cornbreads in some whipped butter for a real treat.
Author: Martha Stewart
Give homemade marshmallows to friends and family this holiday season. Also Try:Peppermint Marshmallows
Author: Martha Stewart
This recipe is excerpted from Alice Medrich's Flavor Flours (Artisan).
Author: Martha Stewart
Sidle up to the table, split open a spud, and fill it with one of our four flavor combinations. Each topping combination is enough for four potatoes. If you've got a crowd to feed, bake more potatoes,...
Author: Martha Stewart
Jasmine extract is a Thai staple that adds a floral note to this creamy rice pudding.
Author: Martha Stewart
Ready in under 30 minutes, this delicious vegetarian meal is a veritable symphony of hearty flavors everyone in the family will love.
Author: Martha Stewart
This delicious recipe is courtesy of Stephane Reynaud and can be found in his cookbook "Pork and Sons."
Author: Martha Stewart
Pan-searing the fillets ensures the skin crisps beautifully, creating a delicious contrast to the silken flesh.
Author: Martha Stewart
This French-accented potato salad is tossed with shallots, white wine, celery leaves, vinegar, and olive oil and served warm.
Author: Martha Stewart
Watercress, which contains many disease-preventing phytochemicals, has small, perky leaves that are easy to work into sandwiches, salads, and pasta dishes.
Author: Martha Stewart
The exterior of the perfect biscuit should be golden brown and slightly crisp, while its interior should be light and airy. Avoid overworking the dough; gently combine the ingredients until just blended....
Author: Martha Stewart
Try this delicious dried-fruit focaccia recipe from "Martha Stewart Baking Handbook."
Author: Martha Stewart
Author: Martha Stewart
The rich and bold flavor of marinated flank steak calls for hearty sides like Baked Potatoes with Onion Sour Cream and Green Bean and Yellow Pepper Salad.
Author: Martha Stewart
This vegan smoothie will instantly transport you to the tropics any time of day. Blend together pineapple, blueberries, and oranges together for a speedy, healthy beverage.
Author: Martha Stewart
This salsa can be poured over steak to give it a Thai flavor.
Author: Martha Stewart
Give rice some extra zip with this Asian-inspired dish.This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.Photo credit: Kate Sears
Author: Martha Stewart
This Chinese-style vegetable side dish is quick to prep and very tasty.
Author: Martha Stewart
Don't throw out those shrimp shells! Cooked in the Instant Pot or pressure cooker, they create a stock that gives this creamy soup a more intense taste of the sea. It makes an impressive first course at...
Author: Martha Stewart
Lemon zest gives this potato gratin recipe real lemon flavor without making the milk curdle.
Author: Martha Stewart
This recipe was published in " Entertaining," in 1982 -- and Martha has been making it ever since! It's named for a woman who worked with Martha in her catering days. It tastes great on Angel Biscuits...
Author: Martha Stewart
Ground chicory is a beloved ingredient in New Orleans. The roasted and ground root of the endive is most notably used to smooth the sharpness of coffee. Here, it lends a pleasantly bitter note to these...
Author: Martha Stewart
This dessert aptly named Raspberry Floating Island, inspired by the French "ile flottante," is an elegant way to end any meal.
Author: Martha Stewart
For traditionally steamed foods like tamales, the Instant Pot or pressure cooker really comes in handy. We absolutely love the way it produces perfectly tender, fluffy tamales in about 15 minutes. This...
Author: Martha Stewart
Author: Martha Stewart
Fresh rosemary sprigs are fried right before the potatoes here, giving the spuds an inviting piney aroma. Toss both the herbs and the fries with a liberal amount of salt before serving alongside our Grilled...
Author: Martha Stewart
Use this great Meyer lemon curd recipe from Vanilla Bake Shop to make their wonderful Meyer Lemon Raspberry Cupcakes.
Author: Martha Stewart
Tarragon-spiced chicken breast and lemon gives this chicken salad plenty of flavor. Serve alone, in a scooped-out tomato, or make a sandwich!
Author: Martha Stewart
This smoky Cajun-flavored ham gives these green beans a special zing.
Author: Martha Stewart
These frozen melon-margarita pops are tangy hand-held treats that make you feel grown-up and kidlike at the same time. Dip juicy pieces of melons in margarita mix, perch on wooden sticks, and freeze until...
Author: Martha Stewart