A low oven temperature and a touch of fresh lime juice take ripe summer peaches to the next level. Serve alongside Rose-Geranium-and-Cardamom Ice Cream and Almond Cookies.
Author: Martha Stewart
Chicken breasts stay moist when cooked in the microwave on a bed of onion and apple. Ketchup, curry powder, and yogurt make a sweet, mildly spicy, and creamy sauce.
Author: Martha Stewart
Brandy sauce is similar to the other popular steamed pudding accompaniment, hard sauce. They're both stiff sauces that are served chilled with the warm puddings.
Author: Martha Stewart
This light Artichoke Pasta Salad makes a perfect portable lunchtime meal.
Author: Martha Stewart
This recipe has been adapted from Al Roker's book, "Big Bad Book of Barbecue" (Scribner; 2002)
Author: Martha Stewart
Sea scallops are dredged in flour, seasoned with a spicy blend of cayenne pepper, cumin, coriander, salt, and cardamom, then seared and served with shredded romaine on rounds of daikon.
Author: Martha Stewart
This quick-cooking, whole-grain side is good with broiled salmon, roast chicken and Balsamic Steak with Garlic Zucchini.
Author: Martha Stewart
Mushrooms and carrots lend contrasting color and texture to this cheese soup.
Author: Martha Stewart
Baking soda is the secret to achieving an airy texture. Whisking it in at the last minute gives the brittle its namesake appearance. Honey is used to sweeten the caramel.
Author: Martha Stewart
This delicious recipe for orange-pumpkin spice cake comes from viewer Donnell Chambers, and is a simple and delectable dessert.
Author: Martha Stewart
Pair lentils with your favorite vegetables to make this flavorful, hearty soup.
Author: Martha Stewart
This is a tangy dressing that works well on on our Curly Endive salad.
Author: Martha Stewart
The prunes and spices are what makes this Moroccan dish.
Author: Martha Stewart
This easy chocolate ganache tastes wonderful on our Glazed Chocolate Cake.
Author: Martha Stewart
These savory biscuits can be served at breakfast, lunch, and dinner.
Author: Martha Stewart
This mineral-rich leafy green is a staple in the Jamaican diet; saute it with onions, scallions, and thyme to make a healthy vegetable side dish. If you can't find callaloo, Swiss chard or mustard greens...
Author: Martha Stewart
Author: Martha Stewart
This delicious soup is just three simple steps away from your dinner table.
Author: Martha Stewart
Parsnips and carrots make a good companion to a main dish of pork chops.
Author: Martha Stewart
Treat these parsnips like oven fries and top with a drizzle of honey.
Author: Martha Stewart
These savory toasts go perfectly with our Clams in Rich Broth with Orzo.
Author: Martha Stewart
Author: Martha Stewart
Serve this sauce with Commander's Palace Bread Pudding Souffle.
Author: Martha Stewart
This compote -- herbed and sweetened red wine poured over pears and berries -- is delicious on its own, but we like to serve it in wine goblets with Almond Tuiles draped over the rims.
Author: Martha Stewart
Ready for a risotto master class? Our test kitchen's foolproof recipe turns out perfectly al dente rice with a rich, creamy sauce every time. Lemon zest and juice, plus plenty of fresh parsley, give it...
Author: Martha Stewart
This herb-crusted standing rib roast is a welcome change from turkey over the December holidays. Don't skimp on the garlic, the heads have a milder flavor when roasted.
Author: Martha Stewart
Creme Patissiere, or pastry cream, serves as the filling for a number of our favorite desserts.
Author: Martha Stewart
Poblano chiles and chili powder turn up the volume on this irresistible combination of pillowy cornmeal dumplings and rich chicken-and-vegetable stew in this family-friendly dinner.
Author: Martha Stewart
The brisket in this Homemade Corned Beef with Vegetables needs to brine for two weeks, so plan ahead. Pink curing salt develops flavor and while the brisket can be made without it, the result won't be...
Author: Martha Stewart
For an elegant dessert, serve these Glazed Lemon Cakes on plates garnished with fresh berries.
Author: Martha Stewart
Each of these charming tea cakes is baked with a whole cherry inside -- stem, pit, and all. Be sure to warn guests about the pits, or remove the stems and pits before baking.
Author: Martha Stewart
Use day-old bread in this decadent dessert recipe from Cheryl and Griffith Day, owners of Savannah's Back in the Day Bakery, for best results. If you don't have any on hand, dry out fresh bread in the...
Author: Martha Stewart
Pickling gives crisp, mellow vegetables spunky personality. These Kirby cucumbers -- a small, unwaxed type that's perfect for pickles -- are seasoned with dill and garlic. Salting the cucumbers helps draw...
Author: Martha Stewart
Martha's friend Madhur Jaffrey, author of numerous Indian cookbooks, shares her secret for perfectly cooked rice. Washing the rice minimizes the starchy powder left over from the milling process, while...
Author: Martha Stewart
Can't decide between Caesar and potato salad? With this inventive recipe, you won't have to.
Author: Martha Stewart
Using light mayonnaise and lime juice in the dressing considerably reduces the calories and fat in this salad. Chili powder adds spice to the shrimp. This recipe is featured in the "Everyday Food: Light"...
Author: Martha Stewart
Homemade hot fudge sauce is easy to prepare and is ready in minutes.
Author: Martha Stewart
This is an apple pie that manages to be both refined and rustic.
Author: Martha Stewart
Each of this dish's main ingredients is delicious when eaten all by itself. But together, accented by lemon, mint, and almonds, they make an especially memorable and satisfying salad.This recipe was featured...
Author: Martha Stewart
Don't be tempted to use juice from a bottle -- with so few ingredients, every one really counts.
Author: Martha Stewart
Grape tomatoes are smaller than cherry tomatoes and less juicy, so they won't water down the ravioli. They're as colorful as candy, too (and almost as sweet).
Author: Martha Stewart
That's right, 7 layers! If you use homemade pound cake, double the sorbet and ice cream to get the same showstopping height.
Author: Martha Stewart
Fresh, ripe raspberries nestled in a custard pie may be the ultimate summer dessert.
Author: Martha Stewart
This is an easy-to-prepare accompaniment to many steak meals such as Seared Flat Iron Steaks with Wine Sauce.
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
Fresh lemon juice gives this fluffy polenta cake from Nigella Lawson's "Nigella Kitchen" cookbook its light, tangy flavor.Photo credit: Lis Parsons
Author: Martha Stewart
This mild side dish is a good companion to Roast Beef with Horseradish Sauce.
Author: Martha Stewart
Chipotle chiles are smoke-dried jalapenos that add a distinct flavor and moderately spicy heat to this dish from Suzette Hagan of Indianapolis, Indiana.
Author: Martha Stewart