This bright and simple vinaigrette pairs beautifully with our Chopped Spring Salad.
Author: Martha Stewart
Green beans, cauliflower, carrots, or beets would also work in this preparation.
Author: Martha Stewart
This delicious cookie recipe comes from "Martha Stewart's Baking Handbook." Combine these with Mint Ice Cream to make your own ice-cream sandwiches.
Author: Martha Stewart
Even more cold-fighting nutrients can be added easily to this fruit smoothie by pureeing a banana, a kiwi, or 1/2 cup of yogurt with the other ingredients.
Author: Martha Stewart
Versatile, tangy, and quick to prepare, cream cheese frosting has a soft consistency that's ideal for swirling or swooping. It's the classic choice for topping many cupcakes, including carrot, red velvet,...
Author: Martha Stewart
This simple and quick version of the dim sum favorite is a healthier, less greasy appetizer than the usual fried shrimp toasts.
Author: Martha Stewart
Using a combination of red and Chioggia beets makes for a beautiful presentation. They're cut into thin noodles before roasting, which cuts the cooking time down to just 10 minutes.
Author: Martha Stewart
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
This recipe has been adapted from "Craft of Cooking" by Tom Colicchio.
Author: Martha Stewart
This rustic tart makes a good first course when served with a salad; it's also a perfect accompaniment to roasted meats or chicken.
Author: Martha Stewart
Sometimes you just need a really tasty dinner that gets to the table in under 30 minutes -- try this Southwestern-inspired dish.
Author: Martha Stewart
Similar to granita, this frozen dessert has a coarse, slushy texture; use a metal pan for the fastest freezing.
Author: Martha Stewart
This simple dish, also known as carrot poriyal, complements most Indian meals. Leftovers can be added to salads. Urad dal are small lentils that have been skinned and split; they can be found at Indian...
Author: Martha Stewart
It doesn't get more classic than ranch dip but we've punched things up by forgetting about the pre-made seasoning packet and opting for a homemade version with buttermilk and loads of fresh herbs. For...
Author: Martha Stewart
This chocolate mousse is a slimmed down version that feels just as indulgent as the original.
Author: Martha Stewart
The peppermints can be crushed in a food processor or placed in a plastic bag, covered with a kitchen towel, and smashed using the flat side of a mallet or a skillet. They will melt when baked within the...
Author: Martha Stewart
This easy, no-bake dessert has just three healthy ingredients: dates, shredded coconut, and chopped walnuts.
Author: Martha Stewart
This recipe for herbed bread crumbs is used to make Roast Chicken from chef Shannon Bennett's "My French Vue" cookbook.
Author: Martha Stewart
You can't beat the taste of pure, fresh ingredients -- like ripe berries, tangy yogurt. and sweet cream -- in these homemade ice pops.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Give the classic holiday drink an extra kick by making your own cocktail syrup with cinnamon, cardamom, vanilla, and cayenne.
Author: Martha Stewart
This is a fast and simple alternative to classic puff pastry. The dough doesn't rise as much as the classic version, but the flavor is excellent. It is not as rich as puff pastry made with cream.
Author: Martha Stewart
To infuse the soup with the delicious taste of well-caramelized onions, be sure to cook them until they soften and turn a deep, dark golden brown.
Author: Martha Stewart
Jolts of cocoa and espresso flavor every layer: the filling, the frosting, the truffles are all infused with mocha.
Author: Martha Stewart
Cake flour and gentlestirring give sour cream and thyme rolls their soft crumb. Using an icecream scoop tospoon the dough into amuffin tin isahandy way of making manyuniform dinner rolls quickly.
Author: Martha Stewart
Rock-candy swizzle sticks are available at www.candywarehouse.com.
Author: Martha Stewart
Delicious yellow-orange squash flowers lend a subtle hint of the gourd's flavor and a splash of color to pasta.
Author: Martha Stewart
Making this salad is a great way to use leftover Boiled Potatoes and Green Beans. Just add canned tuna, tomatoes, and olives for a whole new dish.
Author: Martha Stewart
When finely ground, matzo becomes the Passover-friendly dessert base for a seder-ready take on a graham-cracker crust.
Author: Martha Stewart
Turn leftovers into Asian-inspired pulled-pork sandwiches.
Author: Martha Stewart
Author: Martha Stewart
Use the juices in the roasting pan from the Herb-Roasted Turkey to make this easy white-wine gravy.
Author: Martha Stewart
Serve this over fresh berries or peach slices, or as a topping for pound cake.
Author: Martha Stewart
Pie is essential on the Thanksgiving dessert table but it's nice to have an option that's a little outside the standard pumpkin-pecan lineup. This recipe for a seasonal pear pie from renowned Southern...
Author: Martha Stewart
Whole-grain spaghetti gets striking color from a quick toss with pureed beets. Sun-dried tomatoes lend the sauce a caramelized sweetness.
Author: Martha Stewart
Spinach, toasted pine nuts, and a splash of lemon juice make a fresh, flavorful sauce for this classic corkscrew pasta.
Author: Martha Stewart
A mixture of salt cod and olive oil, this has its origins in France, Italy, and Spain.
Author: Martha Stewart
The combination of spicy soppressata and sweet honey make this pizza stand out from the crowd. Martha and Christian Petroni made this recipe on Martha Bakes episode 503.
Author: Martha Stewart
For a delicious new take on Chicken Parmesan, try these giant meatballs. Ground chicken stands in for the usual cutlet and the cheese is on the inside, mozzarella oozes out when you cut into a meatball....
Author: Martha Stewart
This delicious braised fennel recipe is courtesy of Brad Farmerie and goes wonderfully with his Moroccan Braised Lamb Shanks.
Author: Martha Stewart
Save some calories and a little cash with this DIY makeover of the popular Chinese takeout meal.
Author: Martha Stewart
The sandwiches can be stored in the freezer, well wrapped in plastic, for up to 3 days; let them soften at room temperature for about 15 minutes before serving.
Author: Martha Stewart
Cornmeal gives this rustic cobbler a satisfying texture. Serve with whipped cream or vanilla ice cream -- both pair nicely with the sweet-tart huckleberries.
Author: Martha Stewart
This simple side of sauteed shredded brussels sprouts goes well with pork chops, sea scallops, or roasted chicken.
Author: Martha Stewart
Packed with Granny Smith apples, this Dutch baby pancake is a perfect dish for a fall brunch when everyone craves cozy baked apples. It would make a fitting centerpiece at a special Rosh Hashanah brunch...
Author: Greg Lofts
This delicious recipe for pomegranate-glazed Cornish game hens with wild rice-chestnut stuffing and yogurt sauce comes courtesy of chef Cat Cora.
Author: Martha Stewart
Let a graduate know he or she is congratulated and adored: Our standout chocolate sheet cake has intense flavor and a rich, dense frosting made from melted bittersweet chocolate and cream cheese. Atop...
Author: Martha Stewart
This sliced leg of lamb shows off spirals of artichoke stuffing. Steam peas (fresh or frozen), and then add baby spinach to wilt. Serve it all with fresh-mint sauce for a delicious Easter meal.
Author: Martha Stewart
The secret to moist fried chicken is maintaining the correct oil temperature throughout the process. If it's too low, the chicken will be greasy and soggy, and if it's too high, the coating will burn before...
Author: Martha Stewart
Beet ravioli is filled with a savory cheese mixture. You'll need only half a batch of beet pasta for these ravioli.
Author: Martha Stewart