Save the turkey bones from your Thanksgiving feast -- you can use them to make a pot of flavorful stock. Simmer them with some onions, carrots,and celery and you'll have a freezable, low-sodium base for...
Author: Martha Stewart
We love to serve these Swiss potato-and-onion squares with a side of applesauce.
Author: Martha Stewart
This Candied Ginger Shortbread is a variation of our Basic Shortbread Wedges.
Author: Martha Stewart
Serve this stir-fry with rice, or try it over a bed of shredded Napa cabbage.
Author: Martha Stewart
Italian meringue's unwavering stability allows the resulting desserts to be finished in the oven, frozen, or torched to dramatic effect. Use this to make our Lemon Meringue Semifreddi and Neapolitan Baked...
Author: Martha Stewart
This recipe is also delicious served the next day fried until golden in a bit of olive oil.
Author: Martha Stewart
This tasty pie crust is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco.
Author: Martha Stewart
Considered the national dish of Saudi Arabia, this spiced chicken-and-rice dinner couldn't have a more beautiful presentation-it's served with fried almonds and raisins, parsley sprigs, and a citrusy yogurt...
Author: Martha Stewart
If you're lucky enough to find them, sweet, fragrant Meyer lemons will make this airy concoction a little more special.
Author: Martha Stewart
This marmalade is more like a jelly with some shreds of peel. Cut the peel thick or thin, as you like it.
Author: Martha Stewart
Mango multitasks in this quick weeknight meal. Cool slices contrast with just-seared shrimp, and the remaining fruit that clings to the pit makes a sweet-tart nearly nonfat dressing when pureed with lime...
Author: Martha Stewart
With layers of sweetened cranberries, buttery pound cake, and fluffy whipped cream, this trifle is a truly easy dessert -- merry and dazzling.
Author: Martha Stewart
This boneless turkey breast cooks fast and is exceptionally tasty, thanks to the fennel stuffing.
Author: Martha Stewart
The name of this old-fashioned lemon cake comes from the simple formula used for measuring the main ingredients: one cup butter, two cups sugar, three cups flour, and four eggs.
Author: Martha Stewart
Lobster may be considered a delicacy, but it's a cinch to prepare. When you visit the fish market, don't be surprised at the crustacean's black or bluish-brown color; the familiar bright-red hue comes...
Author: Martha Stewart
This recipe is from the " Martha Stewart's Dinner at Home" cookbook.
Author: Martha Stewart
Sauteed spinach is a simple and healthy side. This version is seasoned with garlic and coarse salt.
Author: Martha Stewart
Use this to frost our Old-Fashioned Chocolate Cake.
Author: Martha Stewart
Congee is a savory rice porridge popular in many Asian countries. This recipe elevates congee to dinner status by incorporating flavorful chicken thighs for protein. Creamy and mild, it is the perfect...
Author: Greg Lofts
This bowl of comforting oatmeal will warm you up and keep you full all morning long. Sweet stewed apples and crunchy pecans enliven the texture of old-fashioned oats, making it a perfect way to start your...
Author: Shira Bocar
For a crowd-pleasing dinner, replace half the fish fillets with large peeled shrimp: Dip them in batter first, then in panko before frying.
Author: Martha Stewart
Put one slice of garlic in the oil when you first turn on the heat. When it sizzles, your oil is ready for the rest of the garlic.
Author: Martha Stewart
Black walnuts are known for their robust flavor, but regular walnuts also work well in these buttery, melt-in-your-mouth cookies.
Author: Martha Stewart
These savory herb-buttermilk biscuits have dill, chives, and rosemary baked right inside.
Author: Martha Stewart
Author: Martha Stewart
Take the typical parfait on a trip to the tropics with the addition of fruits like kiwis, mangoes, and pineapples.
Author: Martha Stewart
Serve with grilled shrimp, fish, or pork.
Author: Martha Stewart
Since the spinach in this dish is only lightly steamed, it is very important to make sure it is washed thoroughly. The leaves should still be wet for cooking.
Author: Martha Stewart
Try something new and tasty with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and reduce the cooking time slightly.
Author: Martha Stewart
This crunchy bar snack goes great with Pomegranate Soda.
Author: Martha Stewart
Serve this hearty potato gratin with our Apricot-Bourbon Glazed Ham as part of your Easter feast-or any sunny spring celebration.
Author: Martha Stewart
These lasagnas are light yet substantial. Best of all, you don't have to turn on the oven.
Author: Martha Stewart
This fresh and crunchy salad feeds a crowd.
Author: Martha Stewart
Beef tenderloin roasted with shiitake mushrooms and thyme is impressive. Creamy shallot-brandy sauce is for spooning over the beef; sprigs of thyme tucked underneath hint at one of the flavors.
Author: Martha Stewart
Enjoy this crisp, refreshing slaw on its own or pair it with a hearty main. The mellow flavor of raw fennel balances the radishes' spicy bite. Nutty Parmesan brings it all together.
Author: Martha Stewart
When the heat rises, cool off with a delicious frozen treat. Loaded with fresh blueberries, these pops are perfect on hot summer days.
Author: Martha Stewart
We've adapted a fall favorite, roast chicken, for the warmer months by using bone-in breasts to cut the cooking time in half. Baked on a bed of leeks, carrots, and bread cubes that soak up the meat's flavorful...
Author: Greg Lofts
If you like spicy-sweet, this cayenne-specked pineapple is for you.
Author: Martha Stewart
Serve this dip with our Glazed Chicken Wings and celery and carrot sticks.
Author: Martha Stewart
To create a good texture for the apple crisp, the general rule of thumb is three parts fruit to one part topping. You can also swap out the apples for pears, nectarines, or peaches.From the book "Mad Hungry,"...
Author: Martha Stewart
Author: Martha Stewart
Pot Roast with Bacon and Vegetables featuring a hearty braise is perfect comfort food. Fresh herbs and flavorful liquids, combined with long, slow cooking, transform inexpensive cuts of beef and humble...
Author: Martha Stewart
Author: Martha Stewart
Adding chickpeas to the pasta makes this meal heartier and healthier; using thyme instead of more predictable basil perks up the whole dish.
Author: Martha Stewart
A fresh-tasting sauce made with lemon, sesame oil, and ginger perks up stir-fried chicken breast and green beans in this weeknight-friendly dinner.
Author: Martha Stewart
This is a delicious and filling dinner pie; use mild curry powder if you're afraid of too much heat.
Author: Martha Stewart
This two-cabbage slawwith bacon lookselegant because of its variegated colors and shapes: It includes both red and greencabbage and half-moons ofbright-green tart apple.
Author: Martha Stewart
Spinach takes center stage here: it serves as the base for the super-green pesto, along with basil and peas, and leaves are crisped in the oven for the topping. Coins of roasted Italian turkey sausage...
Author: Martha Stewart
Skin the high-fat snacks at your next party. Instead make these healthy homemade chips.
Author: Martha Stewart