For our matzoballs, whipped egg whites provide a light,airy texture, while chicken fat lends a velvety softness and complex flavor.
Author: Martha Stewart
Enjoy half of this sweet and spicy meat sauce tonight over spaghetti, and the rest later-it will keep frozen up to six months.
Author: Martha Stewart
Pure pumpkin purée makes this challah bread pudding super moist and creamy. The mixture gets plenty of warm, spiced flavor from cinnamon, ginger, allspice, dark brown sugar, and bourbon (yes, really!)....
Author: Martha Stewart
Actually a custard, this dessert bakes like a tart; the filling is firm enough to cut into wedges.
Author: Martha Stewart
This rum-raisin pie recipe is as pretty to look at, as it is delicious. A flaky pate brisee crust merges with a custardy center for a mouthwatering treat.
Author: Martha Stewart
This colorful, piquant slaw is made with an assortment of vegetables and herbs commonly used in Asian cuisines. If you don't feel like chopping all the vegetables by hand, use the grater attachment on...
Author: Martha Stewart
We like to call this recipe the grown-up version of an after-school snack. Pair it with our Ruby Red Tequila Cocktails for a complete happy-hour lineup.
Author: Martha Stewart
This moist and flavorful oven-braised brisket comes from Joanne Mulvihill of Long Valley, New Jersey. Serve it with your favorite mashed potatoes.
Author: Martha Stewart
This marinade is perfect for our Mushrooms, Red Peppers, and Beef with Balsamic-Rosemary Marinade kebabs.
Author: Martha Stewart
Karen Bernhardt Toolan of Clifford Township, Pennsylvania, sent us this recipe for her twist on potato pancakes. She says, "These are great as a side dish at dinner, with fried eggs for breakfast, or as...
Author: Martha Stewart
Brushing fish with a citrusy glaze while it's cooking infuses it with flavor. Add a simple salad to round out the meal.
Author: Martha Stewart
Author: Martha Stewart
This colorful beef fajita contains fresh cilantro, yellow bell peppers, and red onions. Sour cream and a squeeze of lime juice give it a cool taste. The longer the flank steak marinates, the more flavorful...
Author: Martha Stewart
Use peaches, apricots, or any other beautiful stone fruit you can find for this rustic easier-than-pie dessert.
Author: Martha Stewart
This delicious Chicken Piccata recipe is from "Martha Stewart's Cooking School." It'll be an instant favorite on your weeknight chicken dinner rotation.
Author: Martha Stewart
This is a traditional Southern that works best when tomatoes are in season and farm-fresh.
Author: Martha Stewart
Cooking the meatballs in the tomato sauce saves time and infuses the sauce with flavor. Bonus: There's only one pot to wash!
Author: Martha Stewart
Craving something crunchy? These spicy roasted chickpeas will give you healthy satisfaction without too much salt or saturated fat.
Author: Martha Stewart
This salad pairs well with Sweet-and-Spicy Chicken or lamb chops.
Author: Martha Stewart
It's easy to liven up your favorite vegetables with a tangy dressing or a splash of vinegar or fruit juice. Here, balsamic vinegar is tossed with roasted cabbage.
Author: Martha Stewart
Serve this tomato sauce recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook" with Classic Beef Meatballs.
Author: Martha Stewart
Who doesn't love taking a bite out of lettuce wraps? Whether you serve them as a starter or the main course, this Asian-inspired recipe is absolutely delicious. Our version is made with ground turkey,...
Author: Martha Stewart
Roasted cauliflower shares a plate with olives and stuffed peppers for a tasty appetizer that's simple to make.
Author: Martha Stewart
Immersing vegetables briefly in boiling water brightens their colors and makes them crisp-tender; it also lets you cook them partially to use in recipes later.
Author: Martha Stewart
Make this glaze while the Cinnamon-Bun Bites are baking. Recipe adapted with permission from "Williams-Sonoma Family Meals: Creating Traditions in the Kitchen," copyright 2009 by Maria Helm Sinskey and...
Author: Martha Stewart
A sweet spot between simple salmon and comforting potpie, this dish is packed with iron and Omega 3 fatty acids. The rich, crisp puff pastry contrasts with the spring vegetable and fish filling: light,...
Author: Martha Stewart
Flaky, delicious scones make for a tasty tea time treat. This recipe is from Martha Stewart's Hors D'Oeuvres.
Author: Martha Stewart
Sharon Lebewohl, author of "The 2nd Ave Deli Cookbook," shares her family's recipe for potato latkes. Served with cranberry-apple sauce and sour cream, these crispy, golden-brown pancakes taste best when...
Author: Martha Stewart
This flank steak can be served either warm or at room temperature. We suggest setting out a basket of thinly sliced rustic bread, so guests can make sandwiches if they like.
Author: Martha Stewart
Yuca is a root vegetable that is a great alternative to potatoes, if you're in the mood for something different.
Author: Martha Stewart
You can substitute the same amount of broccoli for the broccoli rabe in this recipe. Cut florets into small pieces; peel and coarsely chop the thick stems.
Author: Martha Stewart
Serve this light ragout over pasta, polenta, or tortellini to make it a main dish.
Author: Martha Stewart
Croissants are a classic French pastry that taste just as good filled with chocolate as they do covered in butter.
Author: Martha Stewart
Use the ripest freestone peaches you can find for this Fresh Peaches with Cinnamon Creme Fraiche dessert. For easier peeling, drop the peaches into boiling water for 15 seconds, then plunge into ice water...
Author: Martha Stewart
This recipe for broiled yogurt-ginger chicken is from the Martha Stewart Living Cookbook, "The New Classics."
Author: Martha Stewart
Serve this delicious spinach recipe from Repast restaurant's Joe Truex with his Repast-Style Crab Cakes for an unforgettable meal.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This recipe for bourbon mashed sweet potatoes is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Each summer, many lobsters' tough shells are replaced by thin ones. These lobsters, called "shedders," are a delight to eat -- it takes no effort to get at the tail and claw meat. Still, it is smart to...
Author: Martha Stewart
These nuts get an extra kick from a sprinkle of ancho chili powder.
Author: Martha Stewart
Bake a batch of these moist and delicious treats when guests are expected for brunch. A cup of cornmeal in the batter adds just the right amount of texture. You can also substitute frozen blueberries for...
Author: Martha Stewart
The light, flavorful mushroom soup is the perfect precursor to any Asian-inspired meal.
Author: Martha Stewart
This classic stewed vegetable dish becomes a fresh culinary experience when the thyme-spiced vegetables are roasted instead.
Author: Martha Stewart
For a less spicy broth, seed the chile before cooking.
Author: Martha Stewart
The word mignonette refers to the coarsely crushed peppercorns in this simple shallot-and-vinegar sauce. It can be made up to 12 hours ahead and stored in the refrigerator.
Author: Martha Stewart
Mini turkey burgers are a fun and easy way to satisfy appetites of all ages.Make our delicious Sweet Potato Fries to go with them!
Author: Martha Stewart
Because the dough isn't rolled out, you don't need a rolling pin -- just a mixing bowl and a spoon. The finished crust is crisp, cookielike, and sophisticated. Use this recipe as a crust for our Pumpkin...
Author: Martha Stewart
Poking holes in the dough allows steam to escape, helping to give this walnut shortbread its crisp texture.
Author: Martha Stewart