Fresh tagliatelle is the traditional accompaniment for this perfect Bolognese Sauce, that pairs well with any flat pasta. Homemade chicken stock is ideal, because it gives the sauce body and a velvety...
Author: Martha Stewart
This is an especially quick and easy meal when using leftover Roasted Chicken with Lemon Sauce.
Author: Martha Stewart
The flavor of pears is wonderful with earthy squash. Another great combo? This soup plus a grilled cheese sandwich make a cozy, comforting lunch.
Author: Martha Stewart
This slightly sweet Moroccan chickpea and lentil stew, known as harira, is brightened by spices and lemon.
Author: Martha Stewart
Champagne and cranberry juice give this delicious cocktail from chef Emeril Lagasse's "Emeril's Creole Christmas" its fun and festive appearance.
Author: Martha Stewart
To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.
Author: Martha Stewart
Yogurt turns surprisingly velvety when cooked with cornstarch and egg yolks. Serve it over meatballs seasoned with cinnamon, cumin, and cilantro-and you've got an updated Turkish kofta for your beef dinner....
Author: Martha Stewart
A classic French sauce starring hard-boiled eggs, gribiche gets its briny kick from cornichons and capers. It's great over steamed new potatoes or poached leeks or asparagus, and on bagels with lox.
Author: Martha Stewart
Chipotle adds a hint of smokiness as well as a touch of heat to this earthy chili. If they're not available in your grocery store, substitute 1/2 cup dried chili powder instead.
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
As an alternative to salad, try this fresh and crunchy slaw.
Author: Martha Stewart
There's nothing more special than homemade bread at the dinner table, and this hearty loaf is no exception.
Author: Martha Stewart
This pie is all about the slow reveal: It appears to be a simple chocolate mousse with a cookie crust. Cut into it, though, and guests will gasp at this triple layered (and flavored!) dessert. Since it's...
Author: Greg Lofts
Choose fresh, briny oysters that are small or medium in size.
Author: Martha Stewart
Ever since her catering days, Martha has been baking these light-as-air cheese straws. You can buy versions, but nothing rivals cheese straws fresh out of the oven. For a variation, try rolling the puff...
Author: Martha Stewart
Gumdrops stud the surface of this domed cake. Icing is piped out in starburst dots. You can't go wrong -- just start piping at the bottom and work your way up.
Author: Martha Stewart
A childhood favorite made larger than life, our celebration sheet cake features delicious homemade sprinkles. An old-fashioned cooked milk frosting is the perfect balance of not-too-sweet creaminess. We...
Author: Martha Stewart
Ornately decorated paska bread is customarily prepared for Easter in Ukraine. The dough is marked with a four-sided cross design and often used as the central focus of Ukrainian Easter baskets.
Author: Martha Stewart
Author: Martha Stewart
You can use any salsa you like: mild, medium, or hot. For the best flavor, buy the fresh variety sold in the refrigerator section of grocery stores.
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
Quick touches are the key to good steak sandwiches: In 15 minutes, the beef absorbs the flavors of the marinade, and sliced onions become a sweet-tart component.
Author: Martha Stewart
Raise a holiday glass of this cooked custard eggnog, a tasty alternative to traditional versions.
Author: Martha Stewart
Peaches and raspberries lend a double dose of seasonal flavor to this spoonable dessert from the French countryside. The eggy batter becomes custardlike when baked, so every bite is rich and creamy.
Author: Martha Stewart
This flavorful departure from the usual sandwiches requires little work. It's a cinch to assemble the rest of your meal while this chicken in marinating.
Author: Martha Stewart
This crowd-pleaser is moist, dense, and ultra-chocolaty. Lift it out of the pan with its parchment-paper liner, so the shiny chocolate glaze is free to drizzle down the sides.
Author: Martha Stewart
Pile porchetta slices high on a crusty roll for a traditional Italian sandwich. This recipe comes from chef Justin Smillie.
Author: Martha Stewart
Remember the Creamsicle? A similar marriage of orange and vanilla is featured in shakes that blend ice cream, sherbet, and fresh juice and zest from your favorite oranges. Garnish with organic orange blossoms...
Author: Martha Stewart
No pancetta? No worries. You can swap in some bacon and still get the salty bite of pork this side dish needs.
Author: Martha Stewart
This is a classic salad to serve with a steak dinner.
Author: Martha Stewart
This carrot and shallot side dish goes well with roast chicken.
Author: Martha Stewart
Gelatin is the key to a glistening chocolate glaze that stays put on your cake. Jacques Torres prepared this recipe with Martha on Episode 501 of "Martha Bakes."
Author: Martha Stewart
This Cuban Chicken Salad is made with roasted red peppers and cilantro. Serve on crispy beds of fried, grated green plantains called Aranitas.
Author: Martha Stewart
A blend of fresh-plucked herbs serves as a flavorful companion for these oven-roasted potatoes. Try them with your favorite roasted chicken recipe and a green vegetable for a perfect meal.
Author: Martha Stewart
You won't miss the mayonnaise in this herb- and Dijon-infused warm salad.
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with blueberries, sour cream, and a lemon-cream topping.
Author: Martha Stewart
Keep your cool this summer with this simple, fast, and fresh chicken dinner.
Author: Martha Stewart
For her take on smoky Texas-style BBQ sauce, Martha uses coriander and cumin seeds as well as chile powder, plenty of garlic, and two kinds of vinegar. The result is a sweet, tangy, and spicy sauce just...
Author: Martha Stewart
Grilling peaches deepens their natural sweetness, and when they're paired with prosciutto and basil, it's an unbeatable flavor trifecta: sweet, smoky, salty. That said, grilled peaches also pair well with...
Author: Martha Stewart
Usher in the fall season with this warming vegetarian soup, a recipe courtesy of Jonathan Parks from Brooklyn, New York.
Author: Martha Stewart
Try one of our shaped icebox-cookie variations: Almond-Cherry Coins; Apricot-Pistachio Triangles; Almond and Candied Orange Zest Bars; White Chocolate, Hazelnut, and Cherry Triangles; Papaya, Macadamia,...
Author: Martha Stewart
Chad Robertson of San Francisco's celebrated Tartine Bakery loves to dunk pieces of freshly baked bread into this vinaigrette, made with shallots and herbs.Recipe and image reprinted with permission from...
Author: Martha Stewart
Garam masala -- a blend of Indian spices -- gives these succulent lamb chops a lovely flavor and aroma.
Author: Martha Stewart
Pumpkin-Swirl Cheesecake makes for the perfect fall dessert.
Author: Martha Stewart
This burnished beauty gets its flavor from fresh lemon zest, and its stature from not-too-sweet meringue. (More than half of the sugar gets boiled into a syrup that you beat into egg whites-the result...
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
Pre-dinner nibbles should awaken the appetite without filling you up. These pickled shrimp pay tribute to the rich culinary history of the maritime South. They're bright and fresh, with a piquant heat....
Author: Martha Stewart
Use leftover rice to make a wholesome breakfast that's great for someone who avoids gluten, or anyone at all.
Author: Martha Stewart
Bring the beach to your home with this simple one-pot, stove-top take on the traditional clambake. Clams, shrimp, corn, and baby red potatoes make for a fresh, hearty feast that cooks quickly and tastes...
Author: Martha Stewart