Elevate everyone's favorite sandwich cookie with this all-natural recipe.
Author: Martha Stewart
These Polish dumplings are traditionally served with soft, browned onions or sour cream.
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
This sweet, gingery tea is a perfect way to start your morning, maybe with a pistachio raisin biscotti.
Author: Martha Stewart
The thinner the potatoes are cut, the crispier they'll become in the oven.
Author: Martha Stewart
Like other caramelized vegetables, sweet potatoes should be cut into thick slices to keep them from getting too soft.
Author: Martha Stewart
Plenty of ground pork and veggies make this take-out favorite quicker and tastier than delivery. The egg rolls can be fried or baked; surprisingly, calorie-wise, both are about the same.
Author: Martha Stewart
This is a crunchy, minty accompaniment to a any main dish.
Author: Martha Stewart
Coming soon to a market near you: sweet-tart raspberries. Use the fruit as the base for an aromatic syrup, and combine with seltzer for a refreshing sip. A few tablespoons of the mixture also enlivens...
Author: Martha Stewart
This smooth goat-cheese spread is perfect atop our Crostini.
Author: Martha Stewart
Our salmon fillets, searedso they retain flavorful juices, lie ona bed of quick-braised red cabbageinstead of a heavy starch.
Author: Martha Stewart
Lemon juice and fresh mint add bright notes to a quick saute, which would make an ideal accompaniment to grilled chicken or fish.
Author: Martha Stewart
This classic fruit strip is made simply from luscious fresh raspberries and silky pastry cream inside a crisp shell of puff pastry. The tart shell can be made up to one day in advance; avoid filling it...
Author: Martha Stewart
Author: Martha Stewart
Little ones will have fun measuring and mixing ingredients for the tuna melts.
Author: Martha Stewart
This dish is based on classic moules mariniere, with a bit of cream added.
Author: Martha Stewart
This cold-cured fish and popular appetizer needs to stand in the refrigerator for at least one day, so plan ahead. The resulting fresh, delicate taste will be worth the wait.
Author: Martha Stewart
This recipe can be found in "Martha Stewart's Cooking School" and is a wonderful quick and easy dinner choice.
Author: Martha Stewart
To make these super-tasty and summer-y fritters, juicy shrimp are poached in lemon water and then coated in a batter made with rice flour before being deep fried to golden brown perfection. The rice flour...
Author: Martha Stewart
These rich and creamy individual cheesecakes feature a gorgeous crown of plump, juicy Bing cherries.
Author: Martha Stewart
Made from store-bought pizza dough, this savory pie filled with fresh spinach, mozzarella, and feta is a cinch to put together.
Author: Martha Stewart
This two-step cooking process ensures a crispy potato skin.
Author: Martha Stewart
Dandelions' sawtooth leaves bring a pleasant bitterness to the table. They're best picked when tender, before the plant blooms, and they can be served raw or cooked.
Author: Martha Stewart
This delicious corn and tomato quiche is courtesy of Elisabeth Prueitt.
Author: Martha Stewart
In this quintessential pancit, a traditional Filipino dish, rice noodles are piled high with a tantalizing combo of pork, chicken, and shrimp. This dinner-party-perfect recipe is served with quartered...
Author: Martha Stewart
These easy weeknight pies are full of surprises. Grill a bushel of produce-mushrooms, zucchini, red onion, and kale-and pile them onto rounds of store-bought flatbread. Sprinkle on blue cheese and mozzarella...
Author: Greg Lofts
Our homage to the savory Indian pastries calls for a cumin-studded dough and a hearty potato-and-pea filling. Serve fresh out of the fryer with a duo of homemade chutneys.
Author: Martha Stewart
A pairing for the ages -- and a beautifully balanced source of protein -- rice and black beans crackle with flavor, thanks to jalapeno, onions, and garlic. In this version, hearty long-grain brown rice...
Author: Martha Stewart
Here's a bistro-style entrée that's easy to make using supermarket ingredients and the oven does most of the heavy lifting. While the broccolini and potatoes roast up to crispy perfection virtually unsupervised,...
Author: Shira Bocar
This fresh and bright tomato salad is good with cheeseburgers, grilled chicken, or tuna steaks.
Author: Martha Stewart
Take familiar techniques, like sauteing, and apply them in new ways for this delicious side.
Author: Martha Stewart
For the best flavor, season the meat with salt and pepper the night before and store, covered, in the refrigerator.
Author: Martha Stewart
This intensely sweet-tart condiment is as versatile as it is vivacious. Sour cherries pack a punch, and keep their color when roasted with rhubarb and a splash of orange juice. Use it as a topper on a...
Author: Martha Stewart
The fruity base of this cocktail can be made a night in advance. Pulse in the mint before serving.
Author: Martha Stewart
Warm, dark fudge is a perfect playmate for pale scoops of mild vanilla ice cream. A full cup of pure cocoa mixed with bittersweet chocolate, cream, and sugar, gives this sauce irresistible boldness.
Author: Martha Stewart
Serve these chocolate waffle cookies with ice cream, or go the opposite route and serve alongside hot chocolate, to make the most of the delicate cookies.
Author: Martha Stewart
Knockwurst can be boiled or steamed but is at its best when lightly grilled and served with good pretzels, yellow or Dijon mustard, and a pale ale; a "hobo pack" of cremini mushrooms and garlic, also cooked...
Author: Martha Stewart
When braised, okra takes on a smooth texture. In this comforting version that captures the deliciousness of late summer ingredients it's cooked alongside fresh tomatoes and roasted garlic. Serve on its...
Author: Martha Stewart
Take advantage of sweet summer corn with this classic American side dish.
Author: Martha Stewart
What makes a more impressive entree than this? Our pilaf features rice but with bulgur instead of the usual vermicelli, giving a satisfying chewy texture.
Author: Martha Stewart
This recipe for our spicy pumpkin bundt cake is a delicious and seasonal treat sure to please the whole family.
Author: Martha Stewart
Kicked up with golden rum, this sweet tea is an interesting take on a longtime Southern classic. This recipe is from"Emeril at the Grill" by Emeril Lagasse.
Author: Martha Stewart
Parsley, mustard, and vinegar are the base for the flavorful sauce that tops the steak. Make a double batch, and use it on the green beans too.
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
By toasting and grinding rolled oats in advance, you can make your own instant oatmeal, cutting your morning cooking time and allowing you to create novel flavors.
Author: Martha Stewart
Parchment cooking is fruitful not only for savories but also for sweets. Here, applelike Asian pears,loaded with potassium, are honey-drizzled, vermouth-splashed, and star-anise-infused. Serve after dinner...
Author: Martha Stewart
Crumbly on top with a sweet jam surprise inside, these muffins are the perfect hand-held breakfast treat.
Author: Martha Stewart
This savory Halloween appetizer will drive your guests absolutely batty. Coat roasted chicken wings in a combination of honey mustard and hot sauce for a fiery bite.
Author: Martha Stewart
Scrambling eggs in the microwave means no skillet to clean, and in this single serving, the same dish is used for cooking and eating.
Author: Martha Stewart