This versatile dip of roasted red peppers, raisins, and capers can be spread onto grilled flatbread, used as a sandwich condiment, or spooned over grilled chicken.
Author: Martha Stewart
Joanne Chang, the owner of Boston's celebrated Flour Bakery, has baked more scones than you can imagine. This version is one of her bestsellers--it's packed with flavor, thanks to the trifecta of ginger...
Author: Martha Stewart
This delicious recipe is courtesy of Michael Lomonaco.
Author: Martha Stewart
Make Elvis proud and whip up a batch of these peanut butter and banana waffles that will have any morning starting off on the right foot.
Author: Martha Stewart
An Asian-flavored marinade also serves as a sauce for this fish.
Author: Martha Stewart
Applesauce makes these muffins extra-tender. Fresh diced apple adds a refreshing pop of flavor.
Author: Martha Stewart
These hearty dumplings give extra body to this classic chicken soup.
Author: Martha Stewart
This recipe is a masterclass in how mixing textures can elevate a simple, weeknight dinner to new and delicious levels. By giving the rice a few minutes in a hot skillet to form a crackly crust, you're...
Author: Lauryn Tyrell
Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner. The Greek flavors in this dish are great with a fresh salad like our recipe for Fennel with Parsley, Parmesan, and...
Author: Martha Stewart
This simple polenta side dish goes well with braised short ribs, such as our Slow-Cooker Short Rib Ragu, brisket, or pork roast.
Author: Martha Stewart
Finger sandwiches are great for active parties where guests may not sit down for a full meal.
Author: Martha Stewart
The cheese filling in the ravioli matches up well with the flavors of butter and sage.
Author: Martha Stewart
Fresh raspberries and tart blackberry jam fill lemon-zest-flecked cake;the cinnamon-spiced almond streusel on top is crumbly and nutty.
Author: Martha Stewart
These are nuttier, tastier, and healthier than prepackaged oatmeal.
Author: Martha Stewart
Author: Martha Stewart
The salt in this recipe forms a hard crust as it bakes, infusing the fish with moisture and flavor.
Author: Martha Stewart
This irresistible recipe for deep, dark brownies comes courtesy of Matt Lewis from Baked bakery.
Author: Martha Stewart
Author: Martha Stewart
Five-spice powder is a pungent seasoning mix used widely in Chinese cooking. It is made of equal parts ground cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns and lends an irresistible...
Author: Martha Stewart
Popular throughout India, Pakistan, and the Middle East, this chicken dinner varies depending on the region but typically consists of rice layered with lavishly spiced meat or vegetables. Our take calls...
Author: Martha Stewart
Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight. Adding carrots,...
Author: Martha Stewart
These two salad greens are on the bitter side and benefit from the honey in the dressing.
Author: Martha Stewart
A healthy, one-skillet vegetable side. Make it vegan by using vegetable broth.
Author: Martha Stewart
This lighter version of fondue Bourguignonne pan-sears the meat as opposed to the traditional method of frying beef cubes in oil. You can substitute chicken or peeled shrimp for the beef and cook it in...
Author: Martha Stewart
Spicy gingersnaps stand in for the more traditional graham crackers in the crust of this Pumpkin-Cheesecake Pie, and make an excellent foil for the rich pumpkin-cream cheese filling. A border of meringue...
Author: Martha Stewart
Make this stuffing for our Roast Turkey with Rosemary and Lemon. Pan-fry leftover stuffing and serve with eggs for a post-holiday brunch.
Author: Martha Stewart
This dish could be called scalloped celeriac; replace potatoes with celeriac.
Author: Martha Stewart
In this hearty lasagna, an herbed ricotta mixture and Bolognese sauce, thick with ground sirloin and veal, are layered with noodles and baked. This lasagna was designed for a deep-dish baking pan. You...
Author: Martha Stewart
Based on Tortilla Espanola, this Spanish dish is traditionally accompanied by garlic mayo, but it is also delicious on its own.
Author: Martha Stewart
Our cheese souffle has a bechamel -- a classic French sauce -- as its base. It makes a delectable brunch, lunch, or first course for dinner.
Author: Martha Stewart
Just the thing for that bumper crop of zucchini! It keeps this party-ready sheet cake super moist, while two types of chocolate -- semisweet chunks and cocoa powder -- deliver big flavor. Top with tangy-cream...
Author: Martha Stewart
This recipe comes from Jenny Rosenstrach, whose blog dedicated to family dinners, Dinner: A Love Story, became a book. Make a triple or quadruple batch, so you'll have some at the ready next time.
Author: Martha Stewart
Whole roasted garlic bulbs are a delicious garnish for this recipe, and you can roast them at the same time that you roast the chicken.
Author: Martha Stewart
Take familiar techniques, like mashing, and apply them in new ways for this delicious side.
Author: Martha Stewart
With just a few ingredients, these quick-cooking skewers become an elegant starter to stave off hunger or an easy addition to any grilled menu.
Author: Martha Stewart
Brussels sprouts take well to stir-frying in this quick weeknight dinner recipe. Here, their sweet and earthy flavor is a good complement to shrimp.
Author: Martha Stewart
Make this fuss-free version of the deli favorite easily at home.
Author: Martha Stewart
After a long, slow roasting in the oven, salmon becomes even more succulent.
Author: Martha Stewart
No mushrooms in the fridge? Saute some greens instead. This dish is also delicious with just onion and bacon (or pancetta or sausage).
Author: Martha Stewart
Dress up sweet potatoes with a flavorful brown sugar glaze. The sweetness of this extra-tasty side dish is balanced by a pinch of cayenne pepper.
Author: Martha Stewart
We make a big batch of this classic Southern drink in the blender for easier entertaining. The blender creates a foam that you can spoon on top.
Author: Martha Stewart
This recipe, from the How Sweet It Is bakery in New York City, is used to make delicious Mexican Chocolate-Pudding-Filled Cupcakes.
Author: Martha Stewart
Using a ricer yields mashed potatoes with an especially light, fluffy texture. Garlic and chives give them a resonant flavor.
Author: Martha Stewart
Don't be put off by a celery root's appearance; this vegetable, also called celeriac, will win you over with its creamy texture and mild celery flavor.
Author: Martha Stewart
This bread is good right out of the oven or stored for several days and used for toast.
Author: Martha Stewart
The citrus marinade for the shrimp is spiked with tequila, which makes for a very flavorful grilled appetizer, or serve over rice for a quick and easy dinner.
Author: Martha Stewart
Common pantry items really bring flavor to simple chicken breasts.
Author: Martha Stewart
This smooth, creamy soup is easy to sip out of your favorite mug and is a satisfying accompaniment to homey grilled-cheese sandwiches.
Author: Martha Stewart
This wonderful chicken cobbler recipe is courtesy of John Barricelli.
Author: Martha Stewart
Do you like your brownies rich, dense, and fudgy, or light, cake, and a little bit chewy? Discover the secrets of the perfect brownie.
Author: Martha Stewart