Apples, leaks and rosemary blend to make this a one-of-a-kind stuffing for your holiday bird.
Author: Martha Stewart
For perfectly flaky phyllo dough, we go to Lili Fable, whose family-owned Poseidon Greek Bakery has made about 75 pounds of it a day since the '20s. This rolled baklava recipe is a must-make for a delicious...
Author: Martha Stewart
This polenta with mushrooms and goat cheese can be a side dish or a meal in itself.
Author: Martha Stewart
Make this Greek-Style Pasta with Shrimp for easy summer entertaining. If the pasta salad seems a bit dry, stir in a little more yogurt just before serving.
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
The ginger-butter-maple syrup glaze is used in the last half hour of cooking for best flavor.
Author: Martha Stewart
Crystallized ginger elevates the flavor of this not-too-sweet cranberry tea bread. Spread a warm slice with cream cheese for the perfect breakfast.
Author: Martha Stewart
The crunchy chicken-apricot salad can go from a ladies' luncheon to your picnic basket. As an appetizer, try it on top of crackers or toasted bread. This recipe is from reader Darlene Rose Cook of Corvallis,...
Author: Martha Stewart
These two-ingredient refreshers couldn't be easier -- or more satisfying. They're a great way to use up leftover buttermilk from a baking project. Some of our favorite flavors: strawberry, peach, mango,...
Author: Martha Stewart
These are as simple as ham and cheese, but much more flavorful.
Author: Martha Stewart
Serve this hearty vegetarian dish over rice, couscous, or quinoa.
Author: Martha Stewart
We paired these tomatoes with fresh mozzarella cheese for a delicious topping for pizza. They can also be served on their own or used instead of canned tomatoes in soups and pasta sauces.
Author: Martha Stewart
Serve this hearty egg dish at breakfast, lunch, or dinner.
Author: Martha Stewart
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
A good tip for picking out perfectly ripe peaches is that the fruit should be very fragrant; if it doesn't smell like a peach, it won't taste like a peach.From the book "Mad Hungry," by Lucinda Scala Quinn...
Author: Martha Stewart
Ginger and scallions season pan-seared eggplant and tuna steaks in this quick-cook meal.
Author: Martha Stewart
This recipe is creamier than your typical guacamole, thanks to a spin in a food processor and the addition of sour cream.
Author: Martha Stewart
Chewy caramel, toasted pecans, bittersweet chocolate -- you'd be hard-pressed to find a store-bought version that's as superlative as this easy homemade rendition. Did we mention the rum? Get the packaging...
Author: Martha Stewart
These classic Open-Faced Egg Salad Sandwiches are a filling and economical lunch.
Author: Martha Stewart
A sweet and savory puree of corn, Parmesan cheese, garlic, and olive oil stands in for tomato sauce on this pizza.
Author: Martha Stewart
Cream cheese is the secret to the silky sauce in this vegetarian baked pasta dish, while mozzarella and Parmesan create a golden bubbling crust on top.
Author: Martha Stewart
We like a glass of ice-cold milk to accompany this cake recipe. Baked with dried cranberries, golden raisins, and ginger, the cake gets a gentle tang from sour cream.
Author: Martha Stewart
This wonderful vanilla French buttercream should be paired with Butter Lane's Chocolate Cupcakes.
Author: Martha Stewart
This artichoke salad channels the classic panzanella with beautiful and delicious results. While the artichokes steam, prepare a vinaigrette with chopped tomato, capers, and croutons. Spoon a bit of the...
Author: Lauryn Tyrell
Serve this fresh salsa as a topping for tortilla chips or as a condiment for grilled steak or shrimp.
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
Upgrade an ooey-gooey caramel sauce with melted semisweet chocolate for a bite that's absolutely to die for. Evoke an enchanted forest by placing the dark, gleaming apples with slender twig handles atop...
Author: Martha Stewart
Breadcrumbs give garlicky linguine with anchovies unexpected crunch.
Author: Martha Stewart
This side goes well with Lamb, Tomato, and Mint Kebabs or lamb chops.
Author: Martha Stewart
This side pairs well with roasted chicken, fried eggs, or baked cod.
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
This hearty dish features Middle Eastern flavors, including sumac, which has a tangy taste.
Author: Martha Stewart
When feeding a crowd, a large simple salad like this one is always a good idea.
Author: Martha Stewart
Preparing Trout Genobloise -- a classic French bistro dish with a lively mix of lemon, capers, and parsley -- provides the cook with an opportunity to practice several knife cuts.
Author: Martha Stewart
Combine blueberries with nutty cornmeal, then add a sunny burst of orange for wholesome treats that are perfect for breakfast or as a snack. Tangy, creamy low-fat yogurt provides moisture and helps leaven...
Author: Martha Stewart
Author: Martha Stewart
Hoecakes were originally a mainstay of field hands, who cooked them, not surprisingly, on their hoes.
Author: Martha Stewart
This dressing is perfect for Thai Beef Salad with Fresh Herbs.
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
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
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
Coddling is a gentle steaming method that yields a tender egg. The eggs are cooked individually in coddling cups-ceramic cups with screw-on lids available at kitchen-supply stores. Four-ounce baby-food...
Author: Martha Stewart
"Tonno" is Italian for tuna, and the name of this dish refers to the primary ingredient in the sauce. The sauce can also be served chilled over room-temperature chicken.
Author: Martha Stewart
Serve these smoky mushrooms as an accompaniment to chicken or pork.
Author: Martha Stewart
These light and delicate sponge-cake cookies are often used to accompany desserts such as sherbet and puddings, and are an important component when making fruit charlottes and tiramisu. Finding them in...
Author: Martha Stewart
This tart is unapologetically rich-there is puff pastry, Gruyere, goat cheese, and cream-yet the overall effect is one of lightness. It's a handy make-ahead addition to a festive spring brunch spread,...
Author: Martha Stewart
Traditional Roman-style braised artichokes use wild mint native to Italy, but yours will be just as tasty with the store-bought variety.
Author: Martha Stewart