These nutrient-dense oat bars are packed with dried fruit, cherries, blueberries, and papaya, as well as nuts, and flaxseed. And there's no refined sugar, they're sweetened with pureed dates and honey...
Author: Martha Stewart
Mix a fizzy, refreshing drink with tart grape juice, club soda, and vodka. Also try:Basil Lillet Slush
Author: Martha Stewart
Green peas shine in a soup that gets tang from buttermilk, depth from vermouth, and body from a Yukon Gold potato. Delicate pea tendrils are a fitting garnish, but optional.
Author: Martha Stewart
Oozing caramelized apples tumble over mounds of cinnamon-spiced ice cream layered with crumbled pecan-oat topping.
Author: Martha Stewart
Basil, swiss cheese, and pineapple make this a ham sandwich to remember.
Author: Martha Stewart
Roasted with olives, rosemary, and lemon juice and zest, baby artichokes can be served straight from the oven or bathed in a jar of olive oil, where the flavors will deepen over the course of hours or...
Author: Martha Stewart
A delicious shallot sauce with balsamic vinegar and parsley elevates this simple steak dish.
Author: Martha Stewart
These rich, crisp, delicate cookies owe their crumbly texture to confectioners' sugar. Pecans enhance their buttery flavor.
Author: Martha Stewart
Celery root refines homey mashed potatoes in this tasty side dish.
Author: Martha Stewart
Oats, chocolate, nuts, dried fruit, coconut -- did we forget anything? If you like, swap dried tart cherries or cranberries for the raisins.
Author: Martha Stewart
When brisket is braised, it becomes extraordinarily juicy and tender. For a springtime spin on the classic recipe, we used a dry white wine instead of the usual heavier red.
Author: Martha Stewart
Use this candied lemon zest to decorate our Frozen Lemon Mousse.
Author: Martha Stewart
Nothing but fruit: These thin slices will need a couple of hours in the oven to dry out and firm up, but it's mostly hands-off -- you'll just need to flip them halfway through.
Author: Martha Stewart
Bake browned pork chops in pineapple-cilantro rice with cabbage for a sensational one-skillet meal you'll want to add to your weeknight rotation.
Author: Sarah Carey
Tart green tomatillos, which are relatives of tomatoes, cut the sweetness of pineapple in this lively salsa spiked with serrano chiles.
Author: Martha Stewart
Surprise! No butter or oil is used in these cookies that take two trips to the oven for their distinct texture.
Author: Martha Stewart
Spaetzle -- a German dish of tiny noodles -- is often made by forcing dough through thelarge holes of a colander into boiling water;we like to use a potato ricer.
Author: Martha Stewart
This recipe puts a new twist on our economical dressing-in-a-jar idea. Whip up a tangy marinade using the bit of mustard at the bottom of a jar. (We chose whole grain, but Dijon works just as well.) Toss...
Author: Martha Stewart
This colorful dough can be easily modified; spinach, bell pepper, carrot and beet variations are just a few options.
Author: Martha Stewart
Use this recipe when making our Dried-Apricot Compote With Late-Harvest Riesling. Any fruit you choose for this recipe should be ripe but still firm.
Author: Martha Stewart
Tabbouleh is a grain- and vegetable-based salad traditionally made with bulgur wheat. In this recipe, quinoa is first toasted to deepen its flavor, then cooked by the absorption method and combined with...
Author: Martha Stewart
Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This version is made with roasted red pepper and fresh garlic.
Author: Martha Stewart
We've turned your favorite holiday cookie flavor into an irresistible sundae sauce. Try it with vanilla ice cream and candied ginger.
Author: Martha Stewart
Skip the preservatives in store-bought cereal bars by making these delicious homemade treats. They're a perfect addition to a school lunchbox.
Author: Martha Stewart
This orange glaze is the perfect addition to the pumpkin spice cake recipe by viewer Donnell Chambers.
Author: Martha Stewart
If you love yet hate that packaged onion soup mix dip, this is the version for you. It is a richer, deeper-flavored, cleaner-ingredient excuse for a potato-chip-dipping marathon. The dip can be refrigerated...
Author: Martha Stewart
This lemony side dish gives carrots a little more sweetness with honey and a little zing from cayenne.
Author: Martha Stewart
Keep this rich condiment in the refrigerator for nights when you need to elevate simply roasted chicken, steak, or fish.
Author: Martha Stewart
Key Limes are smaller than their larger cousins -- the standard lime -- and also sweeter, giving these cupcakes a tangy-sweet touch. Store the cupcakes in airtight containers for up to 2 days at room temperature,...
Author: Martha Stewart
To make it vegetarian, swap vegetable broth for the chicken broth and stir in some roasted vegetables, such as mushrooms or cherry tomatoes, in place of the shrimp.
Author: Martha Stewart
Smoky, sweet, tangy, and tender: North Carolina-style pulled pork is perfect for sharing with friends at backyard barbecues. The deep flavor comes from rubbing the meat with sugar and spices and then low,...
Author: Martha Stewart
The marinade gives these pork chops their Asian flavor, but the pickled radishes give it more zing.
Author: Martha Stewart
Cookbook author (and Martha's former colleague!) Virginia Willis always brings a Southern touch to her baking. Here, she takes a traditional chess pie to decadent new heights with the addition of dark...
Author: Martha Stewart
Using a nonstick skillet to make this dish will help the tofu brown evenly with less oil. Wiping the skillet with a paper towel after step 2 will keep the broccoli green.Tofu will take on the taste of...
Author: Martha Stewart
The recipe for the "glass" is essentially one for caramel. The trick is to cook it for a shorter amount of time than usual so it stays clear.
Author: Martha Stewart
You can make this tart ruby-red relish up to three days ahead of the feast.
Author: Martha Stewart
Fresh raspberry-and-white-chocolate cream is a lofty alternative tofrosting or jam filling. Using a small icecream scoop to form the vanilla sugarcookies will ensure a uniform size.
Author: Martha Stewart
A bowl of this comfort-food chicken chili for dinner will leave even the most dedicated meat eater satisfied. The recipe was featured on "Mad Hungry" TV.
Author: Martha Stewart
This rustic tart takes its inspiration from the French tarte tatin. Use our Pie Dough recipe for the crust.
Author: Martha Stewart
To ensure your cookies come out just right, follow a couple of basic rules: Space them at least 1 inch apart during baking, rotate the sheet pan half way through, and let the cookies cool on the sheet...
Author: Martha Stewart
Much like sour cream and onion potato chips, creamy goat cheese and scallions make these potatoes just as irresistible.
Author: Martha Stewart
Balsamic gets a brief blitz in the blender with rosemary, mustard, and garlic in this quick-to-make dressing that doubles as a marinade.
Author: Martha Stewart
These crispy squares can also be lightly fried for a delicious appetizer or side dish.
Author: Martha Stewart
Seasoning the pork in the morning means you're all set for a speedy supper of Spice-Rubbed Pork Chops with Grilled Zucchini.
Author: Martha Stewart
Try these spicy vegetarian burgers with your favorite buns, layered with sliced tomato and red onion and drizzled with tangy yogurt sauce.
Author: Martha Stewart
This sweet treat with a taste of the tropics can be savored all year long.
Author: Martha Stewart
This comforting dessert is prepped in just 10 minutes before it bakes in the oven.
Author: Martha Stewart
Whipping up this Thai-inspired curry is faster than waiting for takeout. The secret? Teaming quick-cooking ingredients including fresh shrimp, frozen peas, and couscous with the flavor bomb that is red...
Author: Martha Stewart