Lentils, bulgur, and feta cheese give this salad its Middle-Eastern flavor. Pack it for a picnic, or serve it with crisp lettuce as a light supper.
Author: Martha Stewart
Homemade pineapple ice pops are a welcome after-school snack on a warm day.
Author: Martha Stewart
In this elegant summertime dessert, fresh strawberries are spooned over buttermilk panna cotta, a custardlike pudding set with gelatin.
Author: Martha Stewart
This quicker, lighter version of Bolognese sauce still tastes rich and complex, like it has cooked all day. It uses a mix of ground turkey and chopped mushrooms, with a few morsels of pancetta thrown in...
Author: Greg Lofts
This recipe -- a tradtional cake from the Brittany region of France -- is brought to us by renowned pastry chef Florian Bellanger, of New York City's Fauchon.
Author: Martha Stewart
Shredded chicken, corn tortillas, plus a smoky chipotle sauce -- a delicious dinner in three steps.
Author: Martha Stewart
This Roasted Potato Hash side dish goes beyond breakfast-you can serve these potatoes with just about anything.
Author: Martha Stewart
The beauty of gazpacho is that you can marinate the ingredients in the fridge for an hour or even overnight, so all you need to do right before serving is rev up your blender. Garnishes of firm but ripe...
Author: Sarah Copeland
A high proportion of vegetables turns this Pasta Salad with Roasted Broccoli into a light, nutritious meal.
Author: Martha Stewart
Salmon is assertive in flavor and will hold its own superbly combined with robust ingredients like bitter greens, sharp cheese, garlic, and red-pepper flakes.
Author: Martha Stewart
This recipe for hard-shell blue crabs comes from Rob Cernak, owner of Obrycki's Crab House in Baltimore. It's best to keep the crabs on ice. If you are unable to do so, make certain to wet them before...
Author: Martha Stewart
Use this recipe as a topping for our Pain Perdu, Meringue Cups, and Almond-Polenta Cake.
Author: Martha Stewart
Author: Martha Stewart
This kid-friendly recipe for turkey meatloaf muffins is packed with cheddar cheese, Worcestershire sauce, breadcrumbs, dry mustard powder, and garlic. The secret ingredient? Pickles!
Author: Martha Stewart
Thai red curry paste imparts simmered-all-day depth to this easy soup that takes less than half an hour to make from start to finish.
Author: Martha Stewart
Add these delicious shortbread cookies to your cookie jar.
Author: Martha Stewart
Black sesame seeds, bean sprouts, and cilantro garnish this delicious chicken stir-fry dish.
Author: Martha Stewart
A new take on a classic nosh: These olives are stuffed with creamy blue cheese and fried.
Author: Martha Stewart
Use this tomatillo chicken recipe to make Chicken Tomatillo Tostadas with Refried Black Beans and Cabbage-Pepper Slaw.
Author: Martha Stewart
These giant ravioli are filled with a seasoned ricotta mixture, and then topped with an egg yolk before being sealed up in a homemade pasta dough. Draped over a bed of pancetta-studded sauteed greens,...
Author: Greg Lofts
We consider this Guinness Pie to be a cooking project because it takes some time to put together, but it is well worth the effort. To break up the work, try making the crust and stew a day ahead, then...
Author: Martha Stewart
This Chinese-American restaurant staple pairs crispy fried noodles with chicken and vegetables stir-fried in a thick brown sauce. This family-friendly dinner couldn't be easier to make.
Author: Martha Stewart
Sauteed almonds make a zesty topping for panfried trout. For a light, quick supper, serve the fish with baby lettuce leaves and lemon wedges.
Author: Martha Stewart
You only need five ingredients for this super-simple crisp: blueberries (yes, you can use frozen!) for the filling, and butter, flour, sugar, and cinnamon for the crumb topping.
Author: Martha Stewart
This blend of flavors, healthy fats and colorful radicchio makes for a wonderful salad.
Author: Martha Stewart
Unlike most pancakes, this cardamom-scented version hailing from Finland is baked rather than fried or grilled, giving it a soft, puffed-up interior and a delicately crisp crust.
Author: Martha Stewart
These crispy salmon cakes, flavored with parsley, dill, red onion, and Dijon mustard, make a delicious brunch option atop a green salad.
Author: Martha Stewart
A pandoro mold is traditionally used in Italy to make a sweet bread, but any heavy nine-cup mold may be used. Cooking times may vary.
Author: Martha Stewart
This recipe for baccala salad is courtesy of Sal Scognamillo, owner of Patsy's.
Author: Martha Stewart
These buttery cookies make a wonderful addition to a holiday cookie swap or dessert table.
Author: Martha Stewart
With orange and lemon juice in the glaze and orange and lemon zest in the batter, this poppy-seed-flecked cake doubles up on citrus flavor. Serve it with a simple bar of high-quality dark chocolate, which...
Author: Martha Stewart
Inspired by classic cinnamon rolls, these dainty spirals swap sticky yeast bread for more manageable trappings but retain the intoxicating, iconic stripes of sugar and spice.
Author: Martha Stewart
Author: Martha Stewart
How stunning is this simple shellfish starter? Marinate shrimp with fresh herbs such as cilantro and parsley, garlic, lemon, and jalapeño peppers, then grill until charred and perfectly pink.
Author: Martha Stewart
Try this pesto as a dipping sauce for cold Boiled Lobster Tails, or toss it with fresh cooked pasta.
Author: Martha Stewart
To double the bites from a modest amount of shrimp, we split them in half lengthwise.
Author: Martha Stewart
No panini press needed: For the easiest Italian lunch, crusty bread, good cheese, and a couple of cans will do just fine.
Author: Martha Stewart
Freshly squeezed orange juice is the surprising ingredient in this simple, family friendly Passover cake from the book "Helen Nash's Kosher Kitchen."
Author: Martha Stewart
This lemon risotto recipe makes the most of the citrus's bright flavor.
Author: Martha Stewart
This light, flavorful dessert, filled and topped with seven-minute frosting and coconut, is a little slice of heaven.
Author: Martha Stewart
A touch of honey mellows out the lemon-Dijon vinaigrette in this simple side, while a sprinkling of hempseeds gives the salad an extra healthy boost.
Author: Martha Stewart
A double dose of maple sets these leaf-shaped sandwich cookies apart: maple sugar goes into the buttery shortbread dough, and maple syrup sweetens the rich cream filling.
Author: Martha Stewart
For a quick, lively side, green beans are tossed with harissa, a fiery North African chile paste, which adds a smoky, earthy element to this oven roasted dish.
Author: Shira Bocar
These tiny dumplings are surprisingly easy to make.
Author: Martha Stewart
This "butter" is cooked slowly until it is concentrated and deep red. It makes a wonderful breakfast, served with toast.
Author: Martha Stewart
The combination of flavors and textures in this pie is utterly irresistible: sweet-tart passion-fruit puree is amped up with condensed milk, then poured into a crisp, salty crust and piled high with toasted...
Author: Martha Stewart
A muffin topped with apple and cheese is a nutritious alternative to more sugary fare. Try using a whole-wheat or oat-bran English muffin, or a whole-wheat bagel.
Author: Martha Stewart
Sunny-side up eggs cook in the wink of an eye, ready to top a spinach salad with potatoes that are sautéed in the same skillet.
Author: Martha Stewart
These power-packed treats are easy to prepare, fun to eat, and full of protein and whole grains.
Author: Martha Stewart