Author: Martha Stewart
This recipe, courtesy of Lost Kitchen chef and owner Erin French, also works very well with salmon or swordfish.
Author: Martha Stewart
Here's a formula for effortless summer food: the freshest ingredients plus a cook's restraint. Take this pasta. Just tear some bright-red tomatoes with your hands, pluck a little basil, and toss with seasoned...
Author: Martha Stewart
A simple, chilled herb sauce cuts through the richness of grilled lamb chops for a summery, yet satisfying, entree. Shoulder chops, an inexpensive cut that's rich in flavor, are available at most major...
Author: Martha Stewart
These wings make for an addictive snack at a casual party and are just as good when served for dinner with cooked rice and steamed broccoli.
Author: Martha Stewart
The whole family will enjoy this intensely flavorful soup.
Author: Martha Stewart
This comforting soup recipe comes from Ann Hicks Murrah of Winter Park, Florida.
Author: Martha Stewart
These rustic tomatoes deliver a similar sweet-savory fix. We particularly love the way the eggs soak up the juices.
Author: Martha Stewart
Author: Martha Stewart
The garlic and lemon zest jazz up your healthy broccoli side dish.
Author: Martha Stewart
Use very ripe bananas for moist cookies with lots of banana flavor.
Author: Martha Stewart
The essential Russian dressing is used for Martha's Reuben recipe.
Author: Martha Stewart
Tuna, cannellini beans, green beans, and red onion are matches made in salad heaven -- toss them in a simple dressing of white-wine vinegar and olive oil for a light and refreshing lunch or dinner.
Author: Martha Stewart
Add plenty of earthy, citrus flavor to whole turkey breast with fresh flat-leaf parsley, sage, and orange zest. A delicious gravy is made with chicken stock and orange juice for dressing.
Author: Martha Stewart
Keep the waffles warm in a 200-degree oven while making the chicken.
Author: Martha Stewart
Syrian Aleppo pepper is mildly spicy, smoky, and complex. This recipe calls for a generous amount because most of it ends up in our gravy recipe, giving it a mysterious richness.
Author: Martha Stewart
The key is to buy ground beef chuck with at least 20 percent fat, which produces the juiciest burgers.
Author: Martha Stewart
These little pies with heart-healthy blueberries will please grownups and children alike.
Author: Martha Stewart
It doesn't get simpler or more refreshing than a classic caipirinha, which is the national cocktail of Brazil. The sweet-tart drink calls for just three ingredients: lime, sugar, and cachaça, a sugarcane...
Author: Martha Stewart
In this diner-style delight, a chocolate-wafer crust anchors a silky-smooth peanut butter and whipped cream filling. Drizzles of melted chocolate and peanut butter decorate the surface.
Author: Martha Stewart
Freshly chopped chives add a subtle onion flavor to this dish.
Author: Martha Stewart
A bite-sized riff on the popular Arabian Gulf seafood dish known as al jasheed, these fried croquettes call for lump crabmeat and swap out the traditional rice for fluffy mashed potatoes.
Author: Martha Stewart
A buttermilk brine and cornmeal coating yield crisp fried catfish. Serve with lemon and hot sauce, or pile on a hoagie roll with shredded iceberg lettuce and tartar sauce. This recipe also works well with...
Author: Martha Stewart
These dark, rich fudge brownies are one of our all-time reader favorites. The better the quality of chocolate you use, the better the results.
Author: Martha Stewart
You can substitute bass, hake, or haddock for the cod in this one-pot casserole.
Author: Martha Stewart
Any green vegetables you have on hand can be used in place of the bok choy.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
This easy recipe results in rich, creamy fudge with a minimum of fuss.
Author: Martha Stewart
This delicious recipe is from "Jamie's Italy," by Jamie Oliver.
Author: Martha Stewart
This recipe for Mrs. Milman's Chocolate Frosting is one of our all-time favorites. Make it with our recipe for Moist Devil's Food Cake.
Author: Martha Stewart
This super-buttery laminated pastry dough is scented with a hint of cardamom. Use the dough to make Cheese Danish, Apricot Danish, Cinnamon Snails, and more. Martha made this recipe on Martha Bakes episode...
Author: Martha Stewart
In this version of the classic upside-down cake, the plum slices replace traditional pineapple and are arranged decoratively like rooftop shingles, completely covering the bottom of the pan.
Author: Martha Stewart
Bell-shaped noodles are an elegant base for this simple, rustic sauce. Other short pasta, such as penne or gemelli, would also be good choices.
Author: Martha Stewart
This prosciutto and pesto panini is an easy recipe to make for lunch or a light dinner.
Author: Martha Stewart
Right before serving, brush the bread with a little melted butter if desired, and sprinkle with coarse salt.
Author: Martha Stewart
Combine butter, lemon zest, parsley, and thyme for a flavorful rub for your Thanksgiving turkey. Yes, this perfectly roasted turkey takes some time to make, but while it's cooking you can take some time...
Author: Martha Stewart
Claudia Fleming, pastry chef at New York City's Gramercy Tavern, served these luscious tartlets at her own wedding.
Author: Martha Stewart
Use creme fraiche as a substitute for sour cream or as a sophisticated alternative to whipped cream.
Author: Martha Stewart
Your kids may not like pumpkin pie, but these moist pumpkin bars studded with chocolate chips are simply irresistible.
Author: Martha Stewart
We have news for you. That supermarket mint chip ice cream with the nuclear-green color? It doesn't have any mint leaves in it. It has mint oil or fake mint flavoring, and that nasty color comes from artificial...
Author: Martha Stewart
For a crunchy topping to this flavorful soup, cut corn tortillas into strips, toss with a little oil, then bake at 350 degrees until crisp.
Author: Martha Stewart
Give this popular Spanish drink time to sit-the longer the fruits and wine get to know each other the better.
Author: Martha Stewart
Steep lemongrass, mint tea, and honey together overnight, and you'll be rewarded with the most refreshing summer concoction the next day.
Author: Martha Stewart
Silky and custardy, this classic creme anglaise is the just what our elegant Raspberry Floating Island needs for ultimate indulgence.
Author: Martha Stewart
To prepare chicken breasts without using any fat, choose poaching. Heat them in barely simmering water for a few minutes, then let stand in the liquid until cooked through. They will stay moist and tender...
Author: Martha Stewart
Tender, roasted beets and red onions pickled in rice-wine vinegar give this salad a distinctive flavor.
Author: Martha Stewart
Lemon zest, fresh oregano, and red-pepper flakes infuse the block of feta in this baked dip with tons of flavor.
Author: Martha Stewart
Colorful endive leaves are drizzled with an easy, no-cook dressing.
Author: Martha Stewart
This tasty salad can marinate for up to a day, which lets the cauliflower soak up the dressing. It's delicious chilled or at room temperature.
Author: Martha Stewart