This recipe is a great side dish to any meal. For breakfast, try it piled on a plate with a fried egg on top.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
There is fall flavor in every bite of this seasonal bundt. An apple-cider glaze and caramelized apples in the batter set this spice cake apart.
Author: Martha Stewart
For the coconut lover, a teetering creation of tender sour-cream cake, coconut filling, and piles of seven-minute frosting. This recipe yields a six-layer cake. However, if you prefer the look of five...
Author: Martha Stewart
The style of the dish is Vietnamese, but the shrimp is pure Louisiana. Just grill until pink, and toss with a peanut-and-lime sauce, and you're ready for dinner.
Author: Martha Stewart
A can't-resist breakfast treat combines autumn's flavors: cinnamon, toasted nuts, and tart Granny Smith apples.
Author: Martha Stewart
These sausage patties are great with eggs or pancakes.
Author: Martha Stewart
Hand-pulled peppermint-candy sticks taste delectable plain or dipped in chocolate.
Author: Martha Stewart
These lollipops, courtesy of Dominic Palazzolo, are a fun addition to any celebration.
Author: Martha Stewart
Ground hazelnuts as part of the topping provide a distinctive flavor to this fruit crisp.
Author: Martha Stewart
This mouthwatering Italian recipe for gnocchi with tomato sauce was adapted from Martha Stewart Living, February 2004.
Author: Martha Stewart
All you need with this one-pot dish is a quick salad. Toss sliced cucumber and tomato with a squeeze of fresh lemon juice and salt and pepper.
Author: Martha Stewart
No holiday cookie tin would be complete without at least a few Noel nut balls, rich nut-and-butter domes, rolled in confectioners' sugar to resemble miniature snowballs. In Martha's family, the cookie...
Author: Martha Stewart
Serve these bourbon-flavored sweet potatoes with our Salt and Pepper Turkey. Place the sweet potatoes in the oven after the turkey has roasted for an hour.
Author: Martha Stewart
For chocolate cupcakes, substitute 1/2 cup cocoa powder for 1/2 cup all-purpose flour.
Author: Martha Stewart
This easy homemade cranberry relish beats the canned version any day.
Author: Martha Stewart
A classic sandwich -- savory ham and cheese -- gets a lift with the addition of sweet, crunchy Fuji apple slices.
Author: Martha Stewart
Anchovies add rich, subtle flavor to this classic dressing.
Author: Martha Stewart
Use this topping when making our Rich Chocolate Heart Cakes.
Author: Martha Stewart
Using a bone-in ham is important because bone intensifies the flavor of the meat. A bourbon-glazed ham is an Easter dinner classic. Each serving should include a bit of crust; its sweetness complements...
Author: Martha Stewart
Serve these tomatoes with our Shrimp and Andouille with Grits.
Author: Martha Stewart
These tangy lemon desserts are baked in a hot-water bath, which helps them to stay creamy and custardy beneath their golden, cakey tops.
Author: Martha Stewart
Cooking your own chickpeas heightens the flavor of this dish. Cooking 3/4 cup of dried beans will yield enough for the stew. If you use canned, be sure to drain and rinse them.
Author: Martha Stewart
Serve these savory biscuits with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.
Author: Martha Stewart
Pastry chef Melody Farrar, from the Inn at Pound Ridge, shared her recipe for these individual apple pies with Martha.
Author: Martha Stewart
Full of nutrients, these healthy morning muffins make for a delicious breakfast.
Author: Martha Stewart
Add a bit of green goodness to basic mac and cheese with fresh spinach, stirred into the sauce until just wilted.
Author: Martha Stewart
This sweet, creamy dessert uses only the solid coconut cream found at the top of canned unsweetened coconut milk.
Author: Martha Stewart
Craving some down-home Southern fare? Serve this perfect combo any time of the day.
Author: Martha Stewart
Believe it or not, the two cookies in this photo share the same delicious ginger-spiced dough. The main recipe will result in a patterned cookie laced with cocoa, embossed with a cookie stamp, and brushed...
Author: Sarah Carey
A classic grunt is a dumpling-topped fruit dessert that's cooked on the stove. Ours is made with blackberries and raspberries and dollops of ginger-spiked dumpling batter.
Author: Martha Stewart
Tangy cream cheese gets a hit of tartness and sweetness from fresh strawberries in this simple-yet-perfect cake filling, frosting-like recipe. It tastes simply delicious between layers of a classic chocolate...
Author: Martha Stewart
This sweet and hot Chinese dinner tastes as if it came straight out of the wok, but it's fresh from the freezer.
Author: Martha Stewart
The key to making creamy, melt-in-your-mouth truffles is using the highest-quality chocolate you can find. But youshould also let your palate guide you: If you like the way a particular chocolate tastes...
Author: Martha Stewart
Adapted from "Commander's Kitchen," by Ti Martin and Jamie Shannon,Copyright 2000by Commander's Palace, Inc. Used by Permission of Broadway Books, a Division ofRandom House.
Author: Martha Stewart
The combination of sour cream, mascarpone, cream cheese, and goat cheese makes the filling of this cake ultra rich.
Author: Martha Stewart
This white beans recipe is from Fabio Trabocchi's cookbook, "Cucina of Le Marche," and goes wonderfully with his Grilled Pork Chops.
Author: Martha Stewart
Use different proportions -- and ingredients -- to inspire your own creations.
Author: Martha Stewart
Chocolate pie is topped with fluffy peaks of meringue.
Author: Martha Stewart
This one-pot vegetarian meal is a rich, satisfying supper that gives you the creaminess of risotto without the hovering.
Author: Martha Stewart
Make this simple salad in just minutes, and take it to work with a slice or two of bread or a pita.
Author: Martha Stewart
Summery white-bean salad with tomatoes and basil stands in for more predictable side dishes.
Author: Martha Stewart
Even simple mesclun greens deserve special attention: These get an easy Dijon-mustard vinaigrette and toasted baguette slices topped with melted goat cheese.
Author: Martha Stewart
This is a creamy version of a frittata, featuring yellow pepper, mushrooms, and creamy goat cheese.
Author: Martha Stewart
Warm up with a bowl of soup that's brimming with healthy grains and bright vegetables.
Author: Martha Stewart
Grand Marnier gives these chocolate truffles a hint of orange flavor. Other liqueurs can be substituted.
Author: Martha Stewart