A whole fish is easier to prepare than you might think, and it makes an impressive presentation for guests.
Author: Martha Stewart
Serve this hard sauce with plum pudding for a delicious and traditional Christmas dessert. This recipe is from "Entertaining," by Martha Stewart.
Author: Martha Stewart
A chocolatey glaze is just the thing this creamy vanilla cheesecake needs for ultimate indulgence.
Author: Martha Stewart
This quicker take on collard greens has as much deep flavor as traditional long-simmering recipes. Make Skillet Cornbread to soak up the tasty "pot likker."
Author: Martha Stewart
Every piece of cake is guaranteed to have some apple slices.
Author: Martha Stewart
Cool weather brings pomegranates to the market and table just as many other fruits are disappearing. Use these beautiful, tart fruits to help warm up your chilliest evenings with a simple tea.
Author: Martha Stewart
Steamed baby potatoes make a nice side dish.
Author: Martha Stewart
Get that creamy feeling without having to reach for the heavy cream with velvety sweet potatoes offset by tart apples and fragrant curry powder.
Author: Martha Stewart
Author: Martha Stewart
These rich homemade candies will put you off the store-bought version for good.
Author: Martha Stewart
This baked version of tortilla espanola is like a potato-and-onion fritatta. Often sliced and served as an appetizer, it maintains its Spanish accent with a pinch of saffron.
Author: Martha Stewart
Serve this mango chutney with Chicken and Pork Seekh Kebabs or with grilled fish. Apricots or peaches also work well in this recipe.
Author: Martha Stewart
Use this recipe to make our Chopped Lemongrass Chicken Salad. This marinade may be made in advance and kept in the refrigerator for two days.
Author: Martha Stewart
Apples, leaks and rosemary blend to make this a one-of-a-kind stuffing for your holiday bird.
Author: Martha Stewart
The ginger-butter-maple syrup glaze is used in the last half hour of cooking for best flavor.
Author: Martha Stewart
Serve this fresh salsa as a topping for tortilla chips or as a condiment for grilled steak or shrimp.
Author: Martha Stewart
Chilled espresso is topped with a fluffy crown of foamed milk. Sprinkle cinnamon on top for an attractive finish.
Author: Martha Stewart
Kick up the classic combination of chicken, rosemary, and potatoes ever so slightly. The bird is rubbed with butter, salt, and -- the secret ingredient -- cornstarch. It's the key to the crunchy-crisp...
Author: Martha Stewart
Ron Dube's recipe for brandy apple pie won first place in Stone Barns' 2006 pie contest.
Author: Martha Stewart
Coconut milk and curry paste update sweet potatoes.
Author: Martha Stewart
Packing all of the comforting flavors of apple pie without any of the fruit, this pioneer pie harkens back to a time when produce was scarce but ingenuity was in full supply. This dessert gets its apple-pie-like...
Author: Martha Stewart
Capture time in a cup with this enduring fish stew, traditionally loaded with the catch of the day. It's bursting with the pure flavors of cod, haddock, or even pollack, as well as tender potatoes, creamery...
Author: Martha Stewart
Bake a batch of better-for-you breakfast muffins by using oil instead of butter, swapping out some of the sugar for maple syrup, and adding nutty, nutritious bran.
Author: Martha Stewart
The decorative nuts are dipped in caramelized sugar and hung in bat fashion-upside down-so the sugar streams and hardens into the best candy on the block.
Author: Martha Stewart
Seafood is a must for the Feast of the Seven Fishes, an Italian Christmas Eve tradition. This salad with squid, shrimp, mussels, and crab is a delicious way to kick off the meal.
Author: Martha Stewart
Sweet corn, spicy peppers, and succulent shrimp are the stars of this maque choux, or Cajun succotash. The "milk" scraped from the corn cobs after the kernels are cut off gives the broth an irresistible...
Author: Martha Stewart
These pancakes are crisp outside and fluffy inside; thanks to the addition of cottage cheese, they have more protein than most.
Author: Martha Stewart
Try this sweet-and-peppery butter on broiled or grilled white fish, on grilled steak or chicken, on corn on the cob or boiled potatoes, or with boiled green beans or peas.
Author: Martha Stewart
A stash of this flavorful Spanish sauce means you're always one step ahead. The only thing easier than making it is finding ways to use it. Try it in Shrimp and Mussels with Sofrito or Chicken with Sofrito....
Author: Martha Stewart
Author: Martha Stewart
This no-cook soup gets a hit of creamy texture and tangy flavor from buttermilk while diced cucumbers add a refreshing crunch.
Author: Martha Stewart
These classic Open-Faced Egg Salad Sandwiches are a filling and economical lunch.
Author: Martha Stewart
The mustard-wine mixture reduces while the pork roasts,forming a simple pan sauce to drizzle over the meat.
Author: Martha Stewart
For great results, finish cooking pasta in the sauce, adding a little pasta water.
Author: Martha Stewart
This luscious loaf packs double the dose of chocolatey goodness thanks to cocoa powder and chocolate chips.
Author: Martha Stewart
This side pairs well with roasted chicken, fried eggs, or baked cod.
Author: Martha Stewart
Plum (or Roma) tomatoes are egg-shaped, with less juice and more pulp than many varieties. This makes them ideal for cooking -- and this recipe.
Author: Martha Stewart
Author: Martha Stewart
This Quick Cucumber and Red-Onion Pickled Salad is best when served very cold.
Author: Martha Stewart
Croquembouche -- pate a choux puffs with creamy filling, dipped in hot caramel, and stacked -- is a favorite special-occasion dessert. Decorate with royal icing, and sprinkle with sanding sugar.
Author: Martha Stewart
In this meat-and-potatoes dish, everything is grilled at the same time; the steak is first marinated for added flavor, and the potatoes are boiled so they will be fluffy and tender inside their crisp grilled...
Author: Martha Stewart
Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight. Adding parsnips...
Author: Martha Stewart
This version of the popular vodka-sauce pasta dish comes from Meg Oliver of Providence, Rhode Island.
Author: Martha Stewart
The warm cookies can be formed into ice-cream cones; or let them cool flat, and serve alongside a dish of fresh berries with whipped cream or ice cream.
Author: Martha Stewart
These melt-in-your-mouth morsels are dainty dynamos. Making the fudge-a mix of marshmallows, chocolate, and milk-is literally a flash in a pan. Then, simply form them into balls and roll in snazzy toppings...
Author: Sarah Carey
Having a stash of this make-ahead spiced fruit topping in the fridge is like money in the bank. Use it to gussy up your favorite ice cream.
Author: Martha Stewart
After dinner, serve this classic and creamy butterscotch pudding for dessert.
Author: Martha Stewart