Herbs and Dijon mustard provide brightness and bite in this barley dish. Use any type of tender green herbs you have on hand, such as basil, mint, chives, parsley, or dill.
Author: Martha Stewart
With pistachios in the batter and on top, our fudgy cake is truly holiday-worthy.
Author: Martha Stewart
Author: Martha Stewart
Similar to creamed onions, this dish features the more delicate flavor of leeks.
Author: Martha Stewart
Is there anything sweeter than a Valentine's Day treat designed for sharing? This elegant, easier-than-it-looks take on tartufo, the Italian frozen dessert, is made by packing two types of ice cream into...
Author: Martha Stewart
Boost the flavor of lean chicken cutlets with cilantro, ginger, jalapeno, and lime.
Author: Martha Stewart
Make-ahead and mayo-free, this potluck-friendly salad combines raw green beans, which are softened by the vinaigrette, with creamy white and pink beans and wilt-proof parsley.
Author: Martha Stewart
Author: Martha Stewart
Serve this dish alongside our Roasted Wild Striped Bass.
Author: Martha Stewart
Make this to serve our Roasted Turkey with Garlic-Herb Butter.
Author: Martha Stewart
The flat egg noodles known as pappardelle are like a wider fettuccine. The ribbony pasta is the perfect canvas for a homemade sauce like Grandma's Bolognese.
Author: Martha Stewart
Wontons that have been browned and steamed or simmered are called pot stickers. Serve them as an appetizer or a main course.
Author: Martha Stewart
These bright orange candied kumquats make perfect garnishes for wintertime cakes and cocktails, like the Kumquat Sour.
Author: Martha Stewart
Ajo blanco means "white garlic." This tomatoless gazpacho is a specialty of Malaga, on Spain's southern coast.
Author: Martha Stewart
Mint ties together the bright orange and creamy avocado flavors in this refreshing salad.
Author: Martha Stewart
Serve this Chicken Salad with Mango and Mint for a refreshing meal. When buying jicama, look for smooth, relatively unblemished roots with thin skin and juicy flesh. To peel the ginger, use the edge of...
Author: Martha Stewart
Heritage turkeys have more dark meat and a gamier, richer flavor than broad-breasted factory birds; try one this holiday with a slow-roasted recipe from Canlis chef Jason Franey. For a complete meal, pair...
Author: Martha Stewart
This elegant pear tart makes the most of winter's fruit offerings.
Author: Martha Stewart
Summery ingredients makes this easy recipe ideal for a warm June night. Try adding a pinch of ground coriander or cayenne to the rice water for extra flavor.
Author: Martha Stewart
Martha's Dutch baby pancake is inspired by a now-famous recipe from writer and editor David Eyre that was featured in the New York Times in 1966.
Author: Martha Stewart
Our slow-cooker beef brisket is the star of this warming one-pot stew. The braised meat lends this soup long-simmered flavor in a fraction of the time.
Author: Martha Stewart
Enjoy your favorite Greek kebab at home with our quick and easy recipe -- swap cubed lamb, chicken, turkey, or extra-firm tofu for pork, if you like.
Author: Martha Stewart
Everything you love about Boston cream pie but in fried form! Airy yeasted donuts are filled with silky vanilla custard and finished with a decadent chocolate glaze.
Author: Martha Stewart
Steamed salmon may seem an odd breakfast choice, but try it! The protein will keep you full and energized for hours.
Author: Martha Stewart
This spicy tuna tartare is served on gaufrettes (waffle chips).
Author: Martha Stewart
Complete any meal with this sweet citrus tart featured in "Everyday Food: Fresh Flavor Fast."
Author: Martha Stewart
This garlic recipe from chef Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Striped Bass Plaki.
Author: Martha Stewart
The delicate flavor of Meyer lemons can get lost in the shuffle of most lemon desserts. But this recipe is the perfect reason to seek out the special citrus; the simple curd filling really lets them shine....
Author: Martha Stewart
Author: Martha Stewart
The crisp, sweet salad provides a nice counterpoint to the rich, roasted fillet of wild salmon and tart tomatoes.
Author: Martha Stewart
Give regular ol' apple pie a run for its money with this praline-topped tart.
Author: Martha Stewart
Use this easy, chunky tomato sauce recipe when making our Basic Pizza.
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
A bracing mint filling is sandwiched between crisp chocolate cookies and coated with a thin layer of dark chocolate in this homemade version of beloved Australian treat.
Author: Martha Stewart
Serve these zingy potatoes with our Horseradish Crusted Salmon.
Author: Martha Stewart
Author: Martha Stewart
These crisp, savory cakes, also called latkes, are a traditional Hanukkah dish. For best results, cook the pancakes right after forming them.
Author: Martha Stewart
This recipe adapted from Dave Lieberman's Young and Hungry (Hyperion, 2005)
Author: Martha Stewart
Like creamed spinach but cheesier, this baked side is a great accompaniment to any meal.
Author: Martha Stewart
Use this marinade when grilling steaks -- bone-in rib eye, skirt, flank, and hanger are four of our favorites.
Author: Martha Stewart
Couscous is a delicious and easy to make side dish that pairs perfectly with any one of our tasty mains.
Author: Martha Stewart
For a crowd-pleasing yet simple holiday entree, try this traditional beef tenderloin with decadent red-wine butter sauce from chef Eric Ripert's "Avec Eric" cookbook. Serve with his Sauteed Broccoli Rabe,...
Author: Martha Stewart
Dried figs with a salty-sweet coating and clusters of red grapes are a refreshing dessert. Although tiny, each item is abundant in flavor.
Author: Martha Stewart
This recipe for brussels sprouts with warm lemon vinaigrette comes courtesy of TV producer Lauren.
Author: Martha Stewart
This is the ideal pie crust for Cheddar-Crusted Apple Pie.
Author: Martha Stewart
Traditional Irish potato pancakes, also known as boxty, are made with a mixture of mashed and grated potatoes for a texture that's part pancake, part hash brown. Serve with Irish Bangers and Sauteed Swiss...
Author: Martha Stewart
If you don't have a large wooden bowl, the garlic and salt can be mashed into a paste on a cutting board using the side of a chef's knife.
Author: Martha Stewart