Two classic Middle Eastern ingredients, rice flour and rose water, come together in these uniquely textured special-occasion cookies. Brown butter adds just the right amount of richness.
Author: Martha Stewart
This stuffing is a great stuffing to serve alongside a Deep Fried Turkey.
Author: Martha Stewart
This recipe is based on a Mexican classic. Make it as mild or as spicy as you like.
Author: Martha Stewart
Three types of flour go into these hearty loaves: whole-wheat, bread, and rye. Cocoa and coffee add color and depth of flavor.
Author: Martha Stewart
Vinegary and bright, pickled okra adds another layer of flavor to your meal.
Author: Martha Stewart
Author: Martha Stewart
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for a variety of mix-ins.Baking...
Author: Martha Stewart
Author: Martha Stewart
Easy-to-make quesadillas are perfect summertime party food. They're even better when served with Homemade Guacamole.
Author: Martha Stewart
This delicious recipe for Grilled Asparagus Vinaigrette is the perfect addition to any healthy meal.
Author: Martha Stewart
Roasted garlic provides a sweet flavor to spreads, butters, and vinaigrettes.
Author: Martha Stewart
The shape of these cookies, created using a walnut mold, gives a hint at what's sandwiched within.
Author: Martha Stewart
Crisp roasted mushrooms add texture and an earthy depth to velvety farro cooked in wine. Parmesan brings it all together.
Author: Martha Stewart
White-meat turkey is lower in calories and fat than traditional burgers, but when you top this version with melted Swiss cheese, roasted red peppers, arugula, and grilled red onions, you'll hardly miss...
Author: Martha Stewart
Fresh corn kernels adds a burst of sweetness and texture to creamy polenta.
Author: Martha Stewart
This cumin- and coriander-rubbed lamb chop is served with gingery roasted cauliflower for a dish with plenty of protein, vegetables, and Indian flavors.
Author: Martha Stewart
Guests at virtually any party will be positively captivated by these fragrant and delicious nuts. Make sure to use the freshest garlic, shallots, and nuts in this recipe.
Author: Martha Stewart
A tea sandwich becomes breakfast or lunch-worthy thanks to hard-boiled eggs and bacon.
Author: Martha Stewart
When roasting the butternut squash and garlic, use a parchment-lined baking tray for easy cleanup.
Author: Martha Stewart
Author: Martha Stewart
Roasted Marcona almonds and briny green olives are the perfect cocktail-hour accompaniments to this salad. Serve it with a bright Spanish white or rose, like Verdejo or Rioja rosado.
Author: Martha Stewart
Author: Martha Stewart
Autumn vegetables take on a deep sweetness after the first frost, so let them shine in this hearty soup. If you like a little heat, swap in spicy Italian sausage for the sweet.
Author: Martha Stewart
Grilled chicken is a summer staple, and here's a welcome new accompaniment. The colorful relish is cool, crisp, and juicy, with a touch of heat. While the chicken cooks, the vegetables-cucumber, radishes,...
Author: Martha Stewart
A rich and creamy drink, this classic eggnog gets a boozy kick from bourbon and rum.
Author: Martha Stewart
Our fast take on an Italian-American classic. Francese is usually made with battered chicken or veal but shrimp is even more delicious in the buttery lemon and white wine sauce.
Author: Martha Stewart
Historically, Indian chutneys were cooked in the sun. This apricot version, heated on the stove, has bright flavors in common with its predecessors.
Author: Martha Stewart
Peppermint and chocolate are a classic Christmas combination-serve this decadent cake for a memorable finale to your holiday dinner.
Author: Martha Stewart
This island staple is also known as "Jamaican coat of arms." Some people add chiles to make it spicy, but we like it mild and slightly sweet to complement the heat of jerk chicken.
Author: Martha Stewart
Use this vinaigrette recipe when making a tasty Chopped Salad for One.
Author: Martha Stewart
Top these tomato-and-mozzarella sandwiches with ribbon-trimmed toothpicks for a festive touch.
Author: Martha Stewart
A heady blend of ginger, garlic, scallions, cilantro, and hot sauce infuses chopped Chinese cabbage and rice noodles. The cabbage is seared until just golden and wilted. Ground pork and a squeeze of lime...
Author: Martha Stewart
These Italian cookies are rolled in pine nuts (or pignoli); the delicate flavor of the nuts deepens as the cookies bake.
Author: Martha Stewart
In a gratin, savory ham and mild Gruyere cheese help to balance endive's slight bitterness.
Author: Martha Stewart
The addition of exotic mushrooms to flavorful homemade beef stock turn a familiar favorite -- beef barley soup -- into a special winter meal. Serve with crusty bread, a robust red wine, and a salad, and...
Author: Martha Stewart
Sauteed pears make this salad a satisfying start to a winter meal.
Author: Martha Stewart
Some say ma'amoul, a popular Middle Eastern cookie stuffed with date puree, is a reminder that at the end of the fasting period, there's a sweet reward. Stamped with geometric designs, they make beautiful...
Author: Martha Stewart
The recipe for this sauce, seen here with Indian spiced lamb wraps, is courtesy of acclaimed actress Ellen Burstyn.
Author: Martha Stewart
Served chilled or warm, this simple pasta dish will satisfy the whole family.
Author: Martha Stewart
This Japanese appetizer makes a great bite-size hors d'oeuvre for parties.
Author: Martha Stewart
Use this lobster stock as a base for dishes such as seafood chowder, bisque, stew, and risotto.
Author: Martha Stewart
Brown-sugar cake is layered with rounds of sticky-sweet caramel and finished with fluffy caramel whipped cream in this Southern treat. Martha made this recipe on episode 707 of Martha Bakes.
Author: Martha Stewart
A mix of three no-cook ingredients, this simple dipping sauce for our Fondue Bourguignonne can be made in advance.
Author: Martha Stewart
The sugar and sweet paprika in this rub are an ideal balance for developing a delicious seared crust on this showcase steak.
Author: Martha Stewart
Sliced strawberries give this iconic southern treat a refreshing zing and a shot of color. The pudding needs to be refrigerated to set, so it's a great recipe to make a night in advance.
Author: Martha Stewart
This recipe for frutti di mare sauce is from Sal Scognamillo of Patsy's Italian Restaurant.
Author: Martha Stewart
Flavorful mushrooms, fresh herbs, and olive oil are healthy ways to enhance lean fish.
Author: Martha Stewart
Brisket is often the star of a traditional Passover meal. This crowd-pleasing rendition is oven-braised low and slow with red wine and aromatics. Root vegetables like carrots and parsnips cook in the same...
Author: Martha Stewart
Our version of pasta and cannellini beans is thick, like a stew. To thin it, use a little extra broth.
Author: Martha Stewart