These savory toasts go perfectly with our Clams in Rich Broth with Orzo.
Author: Martha Stewart
This warming drink has the flavorful depth of the classic red version but is lighter in body. Choose a white that's not too acidic, such as a Viognier or an oaked Chardonnay (wines that are more astringent...
Author: Martha Stewart
Fresh rosemary gives plenty of flavor to both potatoes and sausage in this roasted chicken, sausage, and potatoes dish. Rosemary is a very aromatic herb, so you need to use only a little; refrigerate the...
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
For a less formal but equally appealing presentation, you can spoon rather than pipe the filling into the shells.
Author: Martha Stewart
These savory biscuits can be served at breakfast, lunch, and dinner.
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
Author: Martha Stewart
The beauty of this chilled flan dessert reveals itself in the final step: When turned out onto a serving plate, it is automatically glazed and sauced with the caramel in the mold.
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
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
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
Cranberries arrive at market to help kick off the holidays with a festive hue and lively flavor.
Author: Martha Stewart
Made of oven-dried pineapple, these edible embellishments add crunch and color to our Hummingbird Cake.
Author: Martha Stewart
This is a tangy dressing that works well on on our Curly Endive salad.
Author: Martha Stewart
The peppery greens pair well with the sweet citrus in this salad.
Author: Martha Stewart
Add some whipped cream atop this Cranberry Upside-Down Cake and you'll have the most delicious dessert.
Author: Martha Stewart
This lush dessert tastes like a lemon meringue pie without the crust.
Author: Martha Stewart
This take on potato salad is perfect for a picnic because it doesn't include mayonnaise.
Author: Martha Stewart
This frosting is the perfect topping for Carrot Ginger Cupcakes.
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
Before marinating, score the fat to allow the flavors to better infuse the meat, and let the loin soak from two to 24 hours, turning two or three times. Chinese five-spice powder is a blend of spices that...
Author: Martha Stewart
A strata -- literally, "layers" -- is a savory bread casserole. Essentially, you pour an egg mixture over bread and cheese and let soak in overnight.
Author: Martha Stewart
Toss that mix; it's just as easy to make flavored gelatin from scratch with a few ingredients.
Author: Martha Stewart
Butter is the key to these fast, five-ingredient cookies from Leslie Ball of North Bethesda, Maryland.
Author: Martha Stewart
This lean burger gets plenty of flavor and juiciness from canned green chiles and fresh cilantro. Finish with sour cream for a creamy spread with a little extra tang.
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
This Tuscan salad is a wonderful way to use up day-old bread: Use coarse-textured, good-quality bread. You can improvise by adding olives, anchovies, or canned tuna.
Author: Martha Stewart
An easy, yet satisfying combination of red beans and rice has serious meal appeal when simmered with Cajun seasonings in a flavorful soup.
Author: Martha Stewart
Take Christmas to the next level with this highly detailed Yule log cake, complete with wood-grain pattern and chocolate pinecones.
Author: Martha Stewart
This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.
Author: Martha Stewart
In this quick and easy weeknight dinner, the famously punchy puttanesca sauce is poured over tender slices of precooked polenta and thin chicken cutlets. Topped with creamy mozzarella, the result is a...
Author: Martha Stewart
The spaghetti is tossed with a spicy sauce studded with lobster meat. Best of all? Most of the cooking time is spent simmering.
Author: Martha Stewart
Created at Brown Derby Restaurant in Hollywood, this bulked up California Cobb salad is a flavorful and satisfying iteration of the classic dish.
Author: Martha Stewart
These cookies are sure to please everyone in the house.
Author: Martha Stewart
This recipe for roasted beets and potatoes is courtesy of chef Jamie Oliver, and can be found in his book, "Cook with Jamie."
Author: Martha Stewart
Cider, Calvados, and cubes of fresh apples pack a punch in this moist quick bread.
Author: Martha Stewart
Strawberries and basil give nuance to iced tea. The drink is toted in an old-fashioned glass jar, with ice added just before serving. Small bags of pistachios are the perfect accompaniment.
Author: Martha Stewart
This strawberry, cream, and meringue confection is so gorgeous, it can take the place of any floral centerpiece on your table. It's similar to a pavlova, but the meringue base is formed into a pretty shell...
Author: Sarah Carey
Rich coconut takes center stage in this sweet treat. Martha made this recipe in episode 506 of Martha Bakes.
Author: Martha Stewart
Dumpling wrappers-Chinese wonton or Japanese gyoza skins-are widely available in the frozen-food section of most markets. They're the base for these savory, delicious pot stickers that you can make at...
Author: Martha Stewart
This ricesalad includes Asian touches like hot sesame oil and jasmine rice.
Author: Martha Stewart
For the sweetest corn possible, keep just-bought ears at room temperature; refrigeration causes the natural sugars to convert more quickly to starch. This recipe for corn on the cob with herbed butter...
Author: Martha Stewart
Author: Martha Stewart
This super-quick riff on an Italian comfort food takes the favorite familiar flavors of the soup pasta e fagioli and turns them into a cheesy pasta with escarole and chickpeas.
Author: Martha Stewart
Can't decide between Caesar and potato salad? With this inventive recipe, you won't have to.
Author: Martha Stewart
These crispy breadsticks pair perfectly with our Hummus Dip.
Author: Martha Stewart
This simple, light cake is easy to make and provides the layers for our decadent Strawberry Lemon Trifle.
Author: Martha Stewart