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
The meaty portobellos' rich flavor provide a contrast to the al dente green beans.
Author: Martha Stewart
In this recipe, all of the ingredients go into just one skillet -- and come out as a delicious and healthy meal.
Author: Martha Stewart
The sweet and savory flavors in this recipe make for a crave-worthy sandwich.
Author: Martha Stewart
This vegetarian main is packed with nutty farro and the earthy sweetness of seasonal golden beets and butternut squash. Top it off with creamy goat cheese and crunchy pepitas for a punch of acidity and...
Author: Greg Lofts
This is a classic salad to serve with a steak dinner.
Author: Martha Stewart
Semisweet chocolate and candied orange zest add intrigue to these gift-worthy biscotti.
Author: Martha Stewart
These can be made a day in advance if the weather is not humid. Let cool completely, and store in an airtight container.
Author: Martha Stewart
This buttery potato side dish packs a zesty punch, thanks to fresh lemon and capers. To keep mashed potatoes warm for up to two hours, place them in a heatproof bowl over a pot filled with three inches...
Author: Martha Stewart
A side dish of jasmine rice can complete any meal and is simple to prepare.
Author: Martha Stewart
Serve with South Gate chef Kerry Heffernan's Corned Salmon with Braised Fingerling Potatoes.
Author: Martha Stewart
This is a fast and flavorful healthy side dish for tonight's supper.
Author: Martha Stewart
There's so much to love about snacking cakes, those single-layer confections meant to be sliced into any time of day. Here lemon juice and zest brighten the batter, and ground freeze-dried raspberries...
Author: Greg Lofts
Martha likes how Emeril fries oysters and has adapted his technique for her Fried Oyster Po' Boy.
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
These sticky buns have to be started the night before, but they're so delicious, they're worth the extra time.
Author: Martha Stewart
Ripe bananas help guarantee that these muffins will stay moist, while dates add natural sweetness.
Author: Martha Stewart
This chutney recipe is courtesy of "Everyday Food" host Sarah Carey and is used to make her Broiled Chicken with Onion and Golden Raisin Chutney.
Author: Martha Stewart
This side dish contains bulgur, common in Indian and Middle Eastern cuisine. It is a flavorful change from rice or potatoes.
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
As an alternative to salad, try this fresh and crunchy slaw.
Author: Martha Stewart
Two kinds of chocolate plus walnuts and coconut equals one tempting treat.
Author: Martha Stewart
Black sesame seeds, bean sprouts, and cilantro garnish this delicious chicken stir-fry dish.
Author: Martha Stewart
This rich chocolate wine cake recipe, provided by Margot Murdock Murphy, uses a Nordic Ware Fleur De Lis Bundt Pan.
Author: Martha Stewart
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
These tiny dumplings are surprisingly easy to make.
Author: Martha Stewart
The noodles for this stir-fried egg noodles with chicken and shrimp dish are cooked into crisp individual pancakes that catch the juices from the vegetables, chicken, and shrimp.
Author: Martha Stewart
This sweet-sour glaze is great on grilled shrimp, turkey, beef, chicken, and pork, as well as salmon. When grilling, brush glaze on all sides 2 minutes before meat or seafood finishes cooking, then brush...
Author: Martha Stewart
To qualify as a great apple pie, the mixture of apples should create a combined sweet-tart flavor balance. Serve slightly warm with vanilla ice cream or with a wedge of cheddar cheese.From the book "Mad...
Author: Martha Stewart
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Author: Martha Stewart
Aharmonious medley of fillings -- thin slices of serrano ham, goat cheese, asparagusspears, and chopped mint -- is folded into a fluffy baked omelet,which will be cut into wedges to serve.
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
This recipe is brought to us by renowned chef and author Biba Caggiano, of Biba's restaurant in Sacramento, California.
Author: Martha Stewart
Lemon and herbs infuse salmon with loads of flavor as it roasts.
Author: Martha Stewart
This cranberry sauce with dried Calimyrna figs has a chutney-like texture. A little red wine makes the sauce rich in flavor and ruby red in color.
Author: Martha Stewart
These power-packed treats are easy to prepare, fun to eat, and full of protein and whole grains.
Author: Martha Stewart
For real chocoholics, this dark, decadent, flourless cake is a dream come true. The recipe is especially easy, too -- unlike most flourless cakes, the batter for this one is lightened with whipped cream...
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
To make a fiber-rich bean salad even more nutritious, include antioxidant-paced tomatoes and immune-boosting scallions.
Author: Martha Stewart
Pop these frozen cheese-filled packets into the oven, and you'll have dinner on the table in no time.
Author: Martha Stewart
Roasted pears and red onions are a unique holiday side dish that's a bit sweet and a touch savory. A splash of sherry vinegar adds a slight tang and the rosemary lends a woodsy note.
Author: Martha Stewart
This delicious Southern recipe for creamy grits comes from chef Frank Stitt's cookbook, Frank Stitt's Southern Table.
Author: Martha Stewart
This recipe is the topping for Sour-Cream Coffee Cake.
Author: Martha Stewart
The smooth texture of acorn squash gives this pureed soup its character; only a little half-and-half and butter are needed.
Author: Martha Stewart
Some traditions you just don't mess with, and a Chicago dog is one of them. All-beef frankfurters are "dragged through the garden," meaning they're piled with a bunch of veggie condiments. Try rocking...
Author: Martha Stewart
Roasted potatoes make for a classic side dish, and pair well with any number of mains.
Author: Martha Stewart
This recipe is adapted from Martha's first book, Entertaining.
Author: Martha Stewart