Spiced poached apricots top this beautiful tart, but they would be equally delightful spooned over a bowl of vanilla ice cream. Martha made this recipe on Martha Bakes episode 605.
Author: Martha Stewart
Cooking mussels on the grill is easier than you'd think and it puts a summery meal on the table in under 30 minutes.
Author: Martha Stewart
Dijon mustard, white balsamic vinegar, peperoncini brine, and fresh thyme make a bright, punchy dressing for Yukon Gold potatoes. Toss together while the spuds are still warm for maximum flavor absorption....
Author: Martha Stewart
The sweet flavor of pineapple and red bell pepper goes well with the savory peanuts and fresh mint in this Southeast Asian noodle salad.
Author: Martha Stewart
Dried chorizo sausage adds a Spanish touch to this warm spinach side salad, which works well as an accompaniment to chicken, omelets, or seafood such as shrimp or any firm, white-fleshed fish.
Author: Martha Stewart
Ravioli filled with butternut squash are served with fried sage leaves, Parmesan, and browned butter.
Author: Martha Stewart
Cut this sandwich into wedges and eat it like a pizza.
Author: Martha Stewart
It's worth it to make a big batch of barbecue sauce. Freeze it in small or large containers to give quick flavor to chicken anytime.
Author: Martha Stewart
This dessert combines the texture of grated carrots and the moistness of pumpkin puree into a great cake. Feel free to substitute your favorite cream cheese frosting for the citrus glaze.
Author: Martha Stewart
This makes muffin baking as easy as possible with a prepared dry mix you add on to when it is time to bake.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This recipe for grilled chicken wings is brought to us by Evan Lobel of NYC's Lobel's Prime Meats, who uses hoisin sauce, ginger, and chile paste to infuse the meat with a savory Asian flavor.
Author: Martha Stewart
This twist on fruitcake will appeal to fruitcake lovers and haters alike.
Author: Martha Stewart
Give tomatoes a flavor boost with this fast salad.
Author: Martha Stewart
Beef, potatoes, onions, and peppers are panfried then topped with eggs in this savory dish.
Author: Martha Stewart
Serve up a succulent turkey that has a balance of moist white and dark meat using chef Chris Schlesinger's technique for preparing and roasting a bird.
Author: Martha Stewart
This delicious salmon burger recipe is from "In Great Taste," by Evelyn Lauder.
Author: Martha Stewart
Some claim cowboy cookies hail from Texas, a state many cowboys call home. Others say the treats were named for their ability to withstand long days in a saddlebag. Whatever its origin, the combination...
Author: Martha Stewart
This is a savory burger that has a Greek sauce to give it a Mediterranean flavor.
Author: Martha Stewart
You can't scout out a better childhood treat than these cookies featuring an indulgent dip in minty melted chocolate.
Author: Martha Stewart
The flavors of dried and fresh mushrooms carry through in this proper Italian risotto, made from plump Arborio rice, which absorbs plenty of mushroom stock until it's meltingly tender on the outside but...
Author: Martha Stewart
A mocha tart laced with Kahlua is poised to work its seductive magic on the palate.
Author: Martha Stewart
Don't skimp on your midday meal. Pair this light-yet-filling soup with a flatbread sandwich for a satisfying lunch that will get you through even your toughest days.
Author: Martha Stewart
Chopped and cooked gently with cream, spinach loses its bitterness, melding with mild pearl onions and smoky bacon.
Author: Martha Stewart
Vanilla bean adds a delicious fragrance to these Homemade Buttermilk waffles-the perfect addition to any breakfast.
Author: Martha Stewart
Serve this traditional falafel from Michael's Genuine Food & Drink chef Michael Schwartz tucked inside pita bread for a satisfying sandwich or on its own as a protein-packed appetizer.
Author: Martha Stewart
Homemade quick pickles add crunch and cut the richness of pastrami and cheese.
Author: Martha Stewart
Put a savory spin on sweet acorn squash with cumin, coriander, and sesame seeds.
Author: Martha Stewart
In this recipe for a classic Passover side dish, potato kugel gratin, matzo meal is the key to a golden-brown crust.
Author: Martha Stewart
Nutty gruyere is complemented by piquant Dijon mustard and sweet onion jam in this elevated grilled cheese.
Author: Martha Stewart
This hazelnut-flavored chocolate, popular in Europe, makes a delicious sauce or spread.
Author: Martha Stewart
Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream.
Author: Martha Stewart
Author: Martha Stewart
Topped with a sour lemon sauce, this light, fluffy bread pudding is flecked with orange zest and studded with dried fruits, including prunes and apricots. For a festive holiday gift, wrap each bowl in...
Author: Martha Stewart
Drizzles of lemony icing and sprinklings of sanding sugar give these simple gingerbread triangles their Christmas tree appearance and holiday flair.
Author: Martha Stewart
These edible ribbons of candied carrots add a touch of whimsy to this stunning carrot layer cake. The secret to the 'spring' in their step is an everyday kitchen utensil: a wooden spoon! While the carrot...
Author: Greg Lofts
This classic recipe starts with four pints of fresh strawberries, which macerate in sugar and lemon juice until they release their sweet juices. The filling is then layered with homemade vanilla whipped...
Author: Martha Stewart
Whip up this syrup when plums are plentiful in the summer. Use the syrup to make Plum Margaritas, and the plum halves to top yogurt or ice cream.
Author: Martha Stewart
Take your taste buds on a trip to New Orleans where the Po'boy sandwich originated. Crispy cornmeal-coated fried shrimp are paired with shredded iceberg lettuce, tomato, and creamy tartar sauce in a soft...
Author: Martha Stewart
Mustard emboldens the delicate flavor of seafood. Here, Dijon mustard highlights a creamy sauce for chilled, poached mussels.
Author: Martha Stewart
Use this recipe when making our Spinach and Pea Soup. When sprinkling the cheese in the skillet, don't worry if there are spaces; the cheese will melt into a lacy whole.
Author: Martha Stewart
These rolls are best served warm but can be made one day ahead and stored in an airtight container at room temperature.
Author: Martha Stewart
The classic combination of grilled kielbasa and sauerkraut fits neatly into a hollowed loaf that has been toasted until crisp.
Author: Martha Stewart
The difference between granita and sorbet is in their texture: granita is slushy, while sorbet is smooth.
Author: Martha Stewart
This flavorful shrimp dish, using already cooked rice, is ready in under 10 minutes.
Author: Martha Stewart
Ricotta fritters accompanied by a sweet huckleberry compote are a study in contrasting flavors and textures.
Author: Martha Stewart