Author: Martha Stewart
Serve this simple side of sauteed radicchio with grilled steak, chicken, or Italian sausages.
Author: Martha Stewart
With pistachios in the batter and on top, our fudgy cake is truly holiday-worthy.
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
Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
Author: Martha Stewart
Two Halloween must-haves-candy corn and cereal treats-make one festive sweet. The trick? Spike the orange and yellow layers with citrus zest to add bright, unexpected flavor.
Author: Martha Stewart
With their vitamin K, cukes will help keep your bones strong, while protein in the eggs and shrimp energize you until dinner.
Author: Martha Stewart
These truffles are inspired by brigadeiros, a confection popular throughout Brazil.
Author: Martha Stewart
We stirred harissa, a hot chile sauce commonly used in North Africa, into this carrot-and-leek soup for a hint of heat.
Author: Martha Stewart
Herbed butter can be made ahead of time and used on other vegetables, fish, or chicken.
Author: Martha Stewart
We're big fans of sear-roasting; it ensures that the meat achieves a golden crust and a juicy, moist interior. We love how the sage leaves add a bit of crunch.
Author: Martha Stewart
Serve these zingy potatoes with our Horseradish Crusted Salmon.
Author: Martha Stewart
"Saltimbocca" in Italian, means "jumps in the mouth"; and this savory dish that combines chicken with prosciutto will certainly live up to its lively name.
Author: Martha Stewart
Salt and pepper alone can have a profound impact on perfectly cooked chicken, making for an easy, three-ingredient entree.
Author: Martha Stewart
This recipe adapted from Dave Lieberman's Young and Hungry (Hyperion, 2005)
Author: Martha Stewart
Fried fish is the traditional filling of Baja tacos. They are simply garnished with shredded cabbage, pico de gallo, and sour cream.
Author: Martha Stewart
Flaky, sticky, and sweet, this delectable baklava from baker Umber Ahmad of Mah-Ze-Dahr is studded with cloves to anchor the pastry layers and infuse them with warm flavor. Lemon is mixed into the traditional...
Author: Martha Stewart
This delicious recipe can be found in "The Balthazar Cookbook" by Keith McNally, Riad Nasr, and Lee Hanson.
Author: Martha Stewart
Aioli is an emulsified sauce, meaning that liquids that don't usually combine -- such as oil and water or, in this case, oil, lemon juice, and vinegar -- are blended together.
Author: Martha Stewart
Kick off any gathering with a refreshing summer sip -- this colorful lemonade-stand upgrade is sure to hit the spot.
Author: Martha Stewart
Complete any meal with this sweet citrus tart featured in "Everyday Food: Fresh Flavor Fast."
Author: Martha Stewart
Author: Martha Stewart
For the most tender pizza crust, use "00" flour, a finely ground style popular in Italy for making pizza and pasta. Use this dough to make Christian Petroni's Tenderoni Pizza, Margherita Pizza, and White...
Author: Martha Stewart
The perfect size for an appetite-whetting first course at supper, the quail also make an elegant lunch.
Author: Martha Stewart
You could substitute veal, chicken, or turkey for the pork.
Author: Martha Stewart
Create decorative, edible dessert bowls by dipping a balloon in tempered chocolate. Jacques Torres prepared these on Episode 501 of "Martha Bakes."
Author: Martha Stewart
This turkey's crunchy, sweet crust is the result of boiling down maple syrup until it's almost crystallized and then brushing it on the bird during the last hour of cooking.
Author: Martha Stewart
Croquembouche means "crunch in the mouth" and is a mound of pastry cream-filled puffs stuck together with shiny caramel. Nougat cut into decorative shapes adorns it. Guests pluck off the puffs with their...
Author: Martha Stewart
A round loaf of bread instantly elevates this Egg Salad Sandwich, making it the perfect dish to serve at your next picnic.
Author: Martha Stewart
Seckel pears and shallots, caramelized in the oven, are placed on watercress and sprinkled with crisp bacon. The dressing is a tart, syrupy reduction of pure apple cider. Blue cheese on croutons is served...
Author: Martha Stewart
Peppermint marshmallows are easy to make; they get their red swirl from a quick marbleizing technique.
Author: Martha Stewart
Skewering the onion slices through all the layers ensures ease of grilling and keeps pieces of onion from falling through the grill.
Author: Martha Stewart
These classic potato skins, baked until crisp, are the perfect easy-to-make side.
Author: Martha Stewart
This recipe for brussels sprouts with warm lemon vinaigrette comes courtesy of TV producer Lauren.
Author: Martha Stewart
Make this to serve our Roasted Turkey with Garlic-Herb Butter.
Author: Martha Stewart
Dried peaches add a nice twist to traditional cranberry sauce.
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
Dancing with the flavors of the tropics is simple when mangoes are on hand. This upside-down cake offers a dazzling showcase -- the ripe fruit nestles in a simple caramel, its golden hues and honeyed taste...
Author: Martha Stewart
Sauteed escarole is great paired with our recipe for Spice-Rubbed Turkey Breast with Sweet Potatoes.
Author: Martha Stewart
Take stir-fry in a completely new direction by changing the flavor profile. Serve on cooked polenta sliced, brushed with oil and broiled, or soft.
Author: Martha Stewart
Mint ties together the bright orange and creamy avocado flavors in this refreshing salad.
Author: Martha Stewart
Author: Martha Stewart
When you think beyond the usual burger combos, a world of juicy flavor awaits. Here, the taste of mild ground turkey is boosted by folding umami-rich mushrooms into the patty mixture. To make it a proper...
Author: Martha Stewart
Because parchment paper traps in steam during cooking, the fish stays moist without the addition of oil or butter.
Author: Martha Stewart
Dark rum is lavishly used in a coconut Bundt cake; raisins, plump from soaking in the liquor, are mixed into the batter, and a sweet sticky glaze is drizzled on top.
Author: Martha Stewart
This minestrone recipe adds pesto for a unique and slightly nutty take on the classic soup.
Author: Martha Stewart
The flavor of fresh sage counterbalances the sweetness of apricots.
Author: Martha Stewart