Author: Martha Stewart
These delicate wafers are named for their tilelike shape, which is achieved by draping just-baked cookies over a rolling pin.
Author: Martha Stewart
Author: Martha Stewart
Baby artichokes fry up quickly; as the outer leaves crisp, the center becomes meltingly tender.
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
Cornbread with rosemary and olive oil is just barely sweet; match it up with cheese, olives, and white wine.
Author: Martha Stewart
These special occasion-worthy bite-sized spuds are crowned with sour cream and caviar. Tip: these melt-in-your-mouth morsels pair especially well with a glass of bubbly-cheers!
Author: Greg Lofts
The humble radish has its day blended with cream cheese on pumpernickel bread.
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
A few simple moves can elevate a backyard hamburger to steak-house status. Grilled onions, a swipe of Dijon over the patties before grilling, and toasted brioche buns are just a sampling of some of the...
Author: Lauryn Tyrell
Apricots andchopped pistachios top a layerofrich pistachio cream on a rectangle of puff pastry.
Author: Martha Stewart
Transform out-of-the-box rice cereal into peanut-packed cookie bars spread with melted chocolate.
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
Why use store-bought when it's so easy to make your own? This DIY blend of fall spices is perfect for our Pumpkin-Spice-Latte Cake.
Author: Martha Stewart
Scallions, parsley, and pine nuts dot this nutritious salad.
Author: Martha Stewart
Characteristic of Asian cuisine, the combination of brown sugar (sweet), soy sauce (salty), and sake (tangy) in this dish pairs well with the earthiness of the mushrooms and the fresh taste of the snow...
Author: Martha Stewart
This variation on a classic is topped with apple and bacon slices for the ultimate sweet and savory combination.
Author: Martha Stewart
This recipe is courtesy of Zarela Martinez, chef and owner at New York City's Zarela Restaurant.
Author: Martha Stewart
Cinnamon and ginger complement the sweet potatoes in this simple but exotic-tasting chicken stew that makes a hearty dinner. Fluffy couscous absorbs the aromatic sauce.
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
Roast duck with cherries is a delicious and elegant dinner dish courtesy of Vitaly Paley and can be found in "The Paley's Place Cookbook."
Author: Martha Stewart
This salad pairs well with steamed fish, sauteed shrimp or scallops.
Author: Martha Stewart
You can serve these simple roasted pepper strips with toasted or grilled rustic bread as a light first course, or use them in sandwiches or salads.
Author: Martha Stewart
Puffy brown-rice cakes are just as versatile as toasts for layering on the flavor (and they're gluten-free).
Author: Martha Stewart
This easy pork dish with a sauce made from pan drippings comes from Ann Playe of Northampton, Massachusetts.
Author: Martha Stewart
Cook the veggies (and apple), get out the blender, and your work is done.
Author: Martha Stewart
Author: Martha Stewart
An assortment of herbs, including tarragon, parsley, and chives, gives these simple baked clams from Peter Lo Cascio, a Martha Stewart Center for Living charity winner, their fresh flavor. Serve for a...
Author: Martha Stewart
These beans are good alongside Cornmeal-Crusted Tilapia with Salsa.
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
Baking the oatmeal may seem to be a lot of fuss. But once it comes out of the oven, you will not be sorry you waited.
Author: Martha Stewart
Our Southwestern riff on mac and cheese turns up the volume with fiery jalapenos and sweet corn kernels. The pasta's cooked right in the sauce, so it couldn't be simpler. Be sure to try all our delectable...
Author: Martha Stewart
Easy and elegant, this dish is a real catch. The use of the word "scampi" to mean a garlicky, buttery preparation for shrimp is more Italian-American than Italian; it's thought to have first appeared on...
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
Crispy lardons (bacon strips) team up with tender cooked eggs and peppery greens in this classic bistro salad.
Author: Martha Stewart
Our Salpicao is a mild, crunchy Brazilian chicken salad that makes for a nice addition to a buffet; it could also be served on its own for lunch or a light supper.
Author: Martha Stewart
Club soda lightens the texture of creamy salad dressing.
Author: Martha Stewart
A snack doesn't need to be heavy to be satisfying. This nonfat, high-fiber applesauce, made in the microwave, fits the bill. If you prefer a sweeter applesauce, choose red apples, such as Fuji or Gala,...
Author: Martha Stewart
Deviled eggs are classic American fare at spring and summer picnics, family reunions, and church suppers. This recipe calls for a topping of caviar. Find Imperial Dark Osetra Malossol caviar at Urbani...
Author: Martha Stewart
These samosa-inspired puff-pastry triangles are filled with spiced chicken and peas. Their savory taste is not the only wonderful thing about them. Unbaked, they can be frozen for up to one month, so you...
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
The quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pull this warm salad together.
Author: Martha Stewart
The large, thick-fleshed poblano chile has a nice amount of heat, but not too much, and an earthy flavor; it also is the right size for stuffing, as in Mexican chiles rellenos. This recipe originally appeared...
Author: Martha Stewart
When tomatoes and eggplant roast together until they reach a melty and delicate consistency, they become a flavorful combo for a vegetarian sandwich that still satisfies.
Author: Martha Stewart
We like to think of this dessert as the turducken of pies -- spiced, cranberry-stuffed apples are baked in a pie shell, surrounded by cake batter. It's inspired by the bird's-nest pudding in Laura Ingalls...
Author: Martha Stewart
Homemade mayonnaise, bright with the flavors of basil and lime, is an easy-to-make, refreshing dip. Use this as a dip for our Fried Green Tomato Wedges.
Author: Martha Stewart
The cream sauce and kid-friendly vegetables make this a pasta dish for the whole family.
Author: Martha Stewart
Author: Martha Stewart