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
This relish-like condiment makes a wonderful accompaniment to Miss Lamie's Fried Chicken or a plain roast or grilled meat, adding color along with a tangy, acidic flavor. From the book "Mad Hungry," by...
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
Author: Martha Stewart
Serve this sweet-and-sour relish with crackers and sour cream and with smoked trout, cold chicken, or gravlax.
Author: Martha Stewart
Elevate everyone's favorite sandwich cookie with this all-natural recipe.
Author: Martha Stewart
Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.
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
These decadent "pies" are really cakes filled with a raspberry whipped cream.
Author: Martha Stewart
Adding ice cream to the caramel sauce makes it extra rich and especially silky.
Author: Martha Stewart
This cake may look plain, but inside, it's moist, dense, and intensely flavored. In other words, it's a chocolate lover's dream come true. The fact that it takes just 20 minutes of effort is all the icing...
Author: Martha Stewart
There's butternut squash, leeks, and spinach as well as white beans in this hearty, rich, and flavorful vegetarian soup. It's a recipe that proves the slow cooker is as well suited to vegetable recipes...
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 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
This Italian lemon zest condiment, best used as soon as possible, is traditionally made with garlic, but here is also flavored with shallots. Use this mixture when making our Lemon Chicken.
Author: Martha Stewart
These smokey sweet meatballs will be a big hit at your party. They're glazed in a sauce made from honey, chopped chipotle chiles in adobo sauce, and cider vinegar.
Author: Martha Stewart
Author: Martha Stewart
The high heat of the oven gives the roast a beautiful golden-brown crust without overcooking the interior. The tenderloin is also great at room temperature.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Use this brown sugar buttercream on our Triple-Layer Apple Cake. If the mixture seems to have separated after all the butter is incorporated, beat on medium-high until smooth. Reduce speed to low; beat...
Author: Martha Stewart
Look no farther than your own freezer for an anytime appetizer -- or a light meal. Either way, these Greek-style pies come in handy.
Author: Martha Stewart
This delicious corn and tomato quiche is courtesy of Elisabeth Prueitt.
Author: Martha Stewart
This fresh and bright tomato salad is good with cheeseburgers, grilled chicken, or tuna steaks.
Author: Martha Stewart
This recipe, from Elayne Kitchen of Norwalk, Connecticut, is her daughter Bonnie's delicious variation on Italian amaretti, airy almond drop cookies.
Author: Martha Stewart
Little ones will have fun measuring and mixing ingredients for the tuna melts.
Author: Martha Stewart
These are good energy treats with plenty of healthy fats to satisfy a snacker.
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
Serve this zesty Mediterranean spin on traditional seven-layer dip with pita chips for a delightful party starter.
Author: Martha Stewart
Delicious on its own, this tuna salad recipe also makes a memorable Two Bite Tuna Melt.
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
With the creamy tang of yogurt and the spicy fragrance of curry powder, this balanced chickpea dip is sure to be a hit at your next dinner party.
Author: Martha Stewart
This recipe can be found in "Emeril's Creole Christmas" cookbook, written by Emeril Lagasse and Marcelle Bienvenu, and is used to make a delicious Beef Tenderloin.
Author: Martha Stewart
Keep the dough for this delicate, flavorful cookie in your freezer. Later, you can slice off just what you need from the frozen log of dough and bake.
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 recipe is courtesy of Alexis Stewart.
Author: Martha Stewart
Steamed carrots are pureed with cumin, ginger, cinnamon, cayenne, and tahini to create a robustly flavored appetizer.
Author: Martha Stewart
Do as chef Chris Fischer does and cook an extra batch of the baby red beets. Toss them whole with salt, pepper, and a tablespoon of red-wine vinegar, and then serve them as an hors d'oeuvre.
Author: Martha Stewart
Balsamic vinegar takes on a sweetness that makes it the perfect glaze for red onion slices.
Author: Martha Stewart
Asparagus adds fresh flavor to this classic risotto dish from chef Marco Canora's "Salt to Taste" cookbook. Top with quail egg, if desired, for an elegant finish. Photo credit: John Kernick
Author: Martha Stewart
Keep these pantry ingredients on hand for this fast, flavorful weeknight dish.
Author: Martha Stewart
This bright salad gains tons of flavor from fresh ginger and sesame oil.
Author: Martha Stewart
Cod is low in calories and saturated fat. Marinating the fish in lemon juice intensifies the dish's flavor.
Author: Martha Stewart
Delicate-tasting hearts of palm are low in fat and calories and high in fiber-they pair nicely with the shrimp in this Seared Shrimp with Cucumber Salad.
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
Ricotta makes this pasta rich and delicious. Use any extra in place of cream cheese on toast or as a substitute for cottage cheese anytime.
Author: Martha Stewart