Flageolet, pale-green kidney beans, are prevalent in French cooking. Their delicate flavor is well suited for simple preparations and is particularly good with lamb. We served them with Mint and Pistachio...
Author: Martha Stewart
Flavored with black pepper, cinnamon, and coconut, this cashew brittle shatters lightly when you bite into it, thanks to baking soda, which unleashes tiny air bubbles as it cooks. It's also open to improvisation:...
Author: Sarah Carey
Author: Martha Stewart
Although peanut brittle may be the most common variety, you can also use other whole nuts such as cashews, hazelnuts, almonds, or pecans, as well as toasted pumpkin seeds. When giving as a gift, package...
Author: Martha Stewart
A baked ham is an ideal centerpiece for a holiday table: It's equally delicious served warm or at room temperature, and the leftovers are excellent in everything from soups to sandwiches to frittatas.
Author: Martha Stewart
Barbara Lucas Olaguera, of Chula Vista, California, shares this drinkable version of a creamy orange ice pop.
Author: Martha Stewart
Sautéed with an aromatic blend of turmeric, cumin, garlic, onion, and ginger, rhubarb becomes a delicious, savory-leaning sauce. The mixture is then combined with a little broth and used as a simmer sauce...
Author: Sarah Carey
There's no need to dine out when you crave a classic Caesar salad -- make this rendition at home, with all the bells and whistles.
Author: Martha Stewart
Wrapping strips of bacon around fresh asparagus seasons and bastes the spears during cooking. The resulting bundles make an attention-getting appetizer or side dish.
Author: Martha Stewart
One pot, family-friendly, and under one hour? Sign us up for this flavorful recipe inspired by the Indian-American classic. This recipe can also be made with one pound of sliced skinless chicken breasts....
Author: Martha Stewart
Transform marinara into an Indian-style simmer sauce for shrimp with the help of garam masala, fresh ginger, and scallions. Serve atop steamed couscous for a quick yet satisfying weeknight dinner.
Author: Martha Stewart
Broccolini looks like baby broccoli, but it's actually a natural hybrid of broccoli and Chinese kale. (If you can't find it, broccoli rabe can be used in its place.) The tender stalks are blanched first...
Author: Martha Stewart
This compote is great on its own, or you can serve it with ice cream or even toast.
Author: Martha Stewart
Freshly roasted peppers give this hearty pasta a smoky taste. If you like, you can use jarred peppers, thinly sliced, instead of making your own, and skip step 1.
Author: Martha Stewart
These cilantro-laced sweet carrots are good with roast chicken or pork, or braised beef.
Author: Martha Stewart
One of Santa's favorites, this cookie is dressed for the season with honey, cinnamon, and brandied golden raisins. You can substitute white chocolate with semisweet or bittersweet.
Author: Martha Stewart
With a prep time that clocks in at just 10 minutes, this fruit-filled dessert is ideal for gatherings.
Author: Martha Stewart
This traditional Mexican dish features whole baked ancho chiles stuffed with a delicious chicken filling and topped with a cream sauce.
Author: Martha Stewart
Kolachkes-claimed by both Poles and Czechs-are round pastries topped with either poppy seeds, nuts, jam, or a mashed fruit mixture. Karen Maderich's heirloom recipe was a first-place winner of Martha Stewart...
Author: Martha Stewart
Author: Martha Stewart
You can use any type of bread for this recipe. We used anadama bread, which is made with molasses and cornmeal. Serve this with our Potted Crab.
Author: Martha Stewart
Serve this classic cocktail sauce alongside our Fruits de Mer Platter.
Author: Martha Stewart
Soft goat cheese adds a tang to this otherwise basic polenta.
Author: Martha Stewart
Butter is a must for Chicago-style deep-dish pizza dough. Use it as the base for Vegetable Lovers' Deep-Dish Pizza, and the skillet variation for Skillet Pizza Diavola.
Author: Martha Stewart
Aged provolone cheese and fresh sage mixed with turkey make a burger with sophisticated flavors and just the right balance of lean and fat. This combination ensures a burger with luscious texture that...
Author: Martha Stewart
Sweet, nutty, and tangy, this condiment is a delicious accompaniment to our Pancetta-Wrapped Pork Roast.
Author: Martha Stewart
This apricot glaze is great on our Shallots, Shrimp, and Oranges with Apricot Glaze kebabs.
Author: Martha Stewart
Fresh rosemary and thyme infuse the stuffing for roasted chicken breasts; the herbs are also used in the breadcrumb coating. Snap peas and baby carrots are ideal accompaniments.
Author: Martha Stewart
If you don't own a candy thermometer, this cake offers a good excuse to buy one. It sounds a little nitpicky, but the caramel should reach exactly 238 degrees. (Any less and the cake layers won't hold...
Author: Martha Stewart
Want to try an easy Indian dinner recipe? Chicken thighs braised in a rich, spicy tomato sauce make for a hearty one-pot meal.
Author: Martha Stewart
Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.
Author: Martha Stewart
This moist and flavorful cornbread dressing from Alabama chef Scott Peacock uses a homemade buttermilk cornbread and adds celery, onions, sage, and roasted pecans that get stirred in right before baking...
Author: Martha Stewart
In this hearty dish, a piquant yogurt sauce not only offsets the robustness of the lamb, but also helps bind the citrusy herbed breadcrumbs. What pops out of the oven: tender, juicy meat with an irresistibly...
Author: Martha Stewart
The only thing better than a slice of chocolate kugelhopf is one that's been toasted and spread with sweet butter.
Author: Martha Stewart
This salmon is a cooling summer dish. For a slightly sweet version, add a few tablespoons of freshly squeezed orange juice to the yogurt sauce.
Author: Martha Stewart
Use yellow or red bell peppers instead of orange if you wish to vary the color.
Author: Martha Stewart
Forget the juicy insides. The peel is where citrus's true flavor resides, as these svelte candies prove. Blanching does away with any bitterness, leaving behind only a lingering lilt. The sugary coating...
Author: Martha Stewart
German chocolate cake is defined by its iconic coconut-pecan frosting; for this recipe, we've bucked tradition and tucked it inside of this Bundt cake instead. Here's the trick: Transfer the batter to...
Author: Greg Lofts
Icebox pies, like this coconut-and-chocolate one, can be assembled in a snap. The crust is first toasted in the oven, then filled with chocolate ganache -- a rich mixture of chocolate and cream.
Author: Martha Stewart
Although the marinade helps tenderize this large cut of meat, you should also make sure to slice it very thinly against the grain on a slight bias. We found that a serrated knife works best.
Author: Martha Stewart
Author: Martha Stewart
Buttery baked-potato halves can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.
Author: Martha Stewart
This recipe makes a great base for Martha's Buttermilk-Blueberry Tart with Walnut Crust or Nut-Crusted Cranberry Tart.
Author: Martha Stewart
This sauce comes out bright with a bite, thanks to sweet steamed beets and fiery fresh horseradish root. Dab it on to favorites like corned beef, roasted salmon, or even these cheesy scalloped potatoes....
Author: Martha Stewart
Roast the whole chicken breasts with the skin on and bone in to yield maximum flavor and juiciness, but remove the skin before eating for a lighter meal.
Author: Martha Stewart
Use this rich ganache with our Dark-Chocolate Cake for a devilish indulgence. Be sure to have a glass of milk handy!
Author: Martha Stewart
This is a hearty dish for a crowd that satisfies vegetarians as well as carnivores.
Author: Martha Stewart
A sprinkling of herbs or spices will make your favorite vegetables even more delicious.
Author: Martha Stewart
A classic dip gets a wake-up call when fresh broccoli florets are swapped in for canned artichokes. And since this version is served at room temperature, you don't even have to turn on the oven!
Author: Martha Stewart