This vegetarian, broccoli tofu stir-fry is delicious over brown rice or noodles.
Author: Martha Stewart
Serve this squash in place of pasta or with our Chicken Meatballs in Tomato Sauce.
Author: Martha Stewart
In this quick five-ingredient dish, Dijonnaise (a flavorful mixture of mustard and mayo) binds panko crumbs to the shrimp and also adds creaminess to the dressing.
Author: Martha Stewart
For a hearty lunch or dinner, make this Passover holiday classic with a twist-no meat!-with this family lunch or dinner recipe from Jonathan Safran Foer, author of "New American Haggadah."
Author: Martha Stewart
Say hello to your new summer sip: clerico -- South America's version of sangria. The refreshing cocktail is made from a mix of white wine and fruits. Present this party-pleaser in a glass pitcher, or pour...
Author: Martha Stewart
This recipe for Frankie's Meatballs comes from "Rao's Cookbook," by Frank Pellegrino. Rao's is one of Michael Kors' favorite restaurants in Manhattan.
Author: Martha Stewart
This simple pork chop recipe is the perfect dish to serve for a weeknight dinner. Add a side of Spring Peas with Mint and you're ready to go.
Author: Martha Stewart
Pile this red onion jam over thinly sliced steak on a soft onion roll for a delicious sandwich.
Author: Martha Stewart
Flat, wide fillets cut from the tail of the salmon work well for this open-face sandwich.
Author: Martha Stewart
You can use other types of firm, white-fleshed fish, or even shrimp or chicken for this grilled dish.
Author: Martha Stewart
Topped with buttery, toasted breadcrumbs, our hot crab dip has a bechamel base-smoother than the standard cream cheese. The result will be the hit of the party.
Author: Martha Stewart
Use this recipe for macerated strawberries to finish off our Almond Biscuits with Sweetened Ricotta. The strawberries are also delicious served over ice cream or yogurt.
Author: Martha Stewart
Author: Martha Stewart
This dessert practically qualifies as a party game with all the tasty toppings guests can pile on. Set out stacks of crepes -- some flavored with vanilla and rum, others with chocolate -- along with bowls...
Author: Martha Stewart
In this recipe, cauliflower's mild but distinct flavor is enhanced with a sauce comprising brown butter and roasted hazelnuts. Be sure to monitor the butter carefully: You'll want it to brown, but not...
Author: Martha Stewart
These delicious no-bake cookies can be assembled quickly and then stored in the refrigerator for up to three days.
Author: Martha Stewart
A freeform tart meant to be ragged and uneven (it's beautiful no matter what you do to it), a galette is just the thing for beginning cooks. This savory version from Dorie Greenspan's "Everyday Dorie:...
Author: Martha Stewart
The lemon zest perks up this earthy, salty pasta dish.
Author: Martha Stewart
These simply prepared vegetables need no more than an herb-and-caper vinaigrette.
Author: Martha Stewart
A classic Italian dessert that translates to 'semi-frozen', semifreddos are light and airy in texture-think of them as a hybrid of ice cream and mousse. A cinch to pull together and make-ahead by design,...
Author: Martha Stewart
These puddings are spicy; if desired, omit the jalapeno, or adjust the amount to taste.
Author: Martha Stewart
With its rich flavor and velvety texture, black cod is the best choice for this dish, but other firm, white-flesh fish, such as halibut or Arctic char, can be used instead.This recipe is from the new "Martha...
Author: Martha Stewart
Use the tender meat from our Easy Pork Shoulder for these tasty tacos.
Author: Martha Stewart
Author: Martha Stewart
This classic French dough is a launching pad for a bevy of baked delights ranging from eclairs and gougeres to cream puffs.
Author: Martha Stewart
Basic meatballs become dinner party fare when stuffed with rich, creamy ricotta cheese in this recipe from Apizz chef John LaFemina.
Author: Martha Stewart
This sweet, astringent red-grapefruit relish gets a bit of heat from red-pepper flakes. A perfect foil for salmon, it also works with chicken or pork.
Author: Martha Stewart
Potatoes can be peeled and cut up to 2 days ahead. Store them in the refrigerator in an airtight container filled with water. Mashed potatoes can be made 2 hours in advance. Transfer them to a heatproof...
Author: Martha Stewart
This delicious cocktail, perfect for the holiday season, is courtesy of Charles Corpion from The Four Seasons.
Author: Martha Stewart
This quick play on meat and potatoes celebrates a juicy -- yet affordable -- cut of beef.
Author: Martha Stewart
Fried, baked, or raw, onions enhance many dishes; or they can play a starring role as a delicious main ingredient.
Author: Martha Stewart
Slightly sweet, with a tender crumb thanks to the buttermilk, this is not only good on its own, but perfect when combined with savory ingredients for the ultimate Thanksgiving dressing.
Author: Martha Stewart
These sandwiches were cooked on a grill, but a skillet would work just as well.
Author: Martha Stewart
Whole-wheat flour and wheat germ add a slightly nutty flavor to these healthy muffins. They rely on yogurt and coconut oil instead of butter for their moist, tender crumb.
Author: Martha Stewart
Use this stock to make Matzo Ball Soup with Carrots and Dill. Leaving the skins on the onions adds to the rich golden color of the stock.
Author: Martha Stewart
Steak-and-cheese quesadillas, served with a side of black-bean salsa, make a quick, delicious dinner.
Author: Martha Stewart
A make-ahead, freezable entree that's not a casserole. These baked salmon fillets are prepped and ready to go from the freezer to the oven when you need dinner quick. (They can also be cooked the day they...
Author: Sarah Carey
With crackled skins and soft interiors, these roasted potatoes are a traditional side dish for dinner meat entrees but taste just as good served as a hot or cold salad at lunch. Fresh herbs like rosemary...
Author: Martha Stewart
Popovers reheat well. You can make these early in the day and warm in a 350-degree oven.
Author: Martha Stewart
Glaceed orange goes with the bittersweet chocolate in the fondue. It can also turn a simple dish of ice cream into a special occasion.
Author: Martha Stewart
A bracing squirt of lime -- a culinary touch borrowed from Latin American and Southeast Asian soup makers -- brightens the whole bowl.
Author: Martha Stewart
Breakfast never looked so elegant. These crepes are lined with Black Forest ham, with an egg cracked into each.
Author: Martha Stewart
This dairy-free 'pudding' has plenty of complex carbohydrates to keep you up and running until lunchtime. Not a morning person? Roast a sweet potato at 400°F for an hour when you're prepping dinner, and...
Author: Shira Bocar
Leave the baking sheet in the cabinet, and bake a batch of golden brown cornbread biscuits atop a tasty mix of beef and bell peppers, on the table in 45 minutes. This dinner-in-a-skillet packs generous...
Author: Martha Stewart
This salad originated in Tuscany as a tasty way to use the last scraps of stale bread. In this classic recipe, slices of bread are briefly soaked in cold water, squeezed dry, and added to roughly chopped...
Author: Martha Stewart
We've taken the guesswork out of making this classic French cookie, so you can prepare the dessert at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and follow the step-by-step...
Author: Martha Stewart
Turkey and White-Bean Chili with no tomatoes may sound unorthodox, but it is destined to become a classic. Lots of fresh rosemary and hominy also set this chili apart.
Author: Martha Stewart
This gratin combines two comforting ingredients to their mutual advantage --and ours. Sliced potatoes encircle a casserole dish, with assorted wild mushrooms, such as chanterelle and oyster, taking spots...
Author: Martha Stewart