Keep the grill hot during dinner for a batch of easy s'mores for dessert.
Author: Martha Stewart
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Paper-thin zucchini ribbons are tender-crisp.
Author: Martha Stewart
The right topping can transform a baked potato into a quick, easy meal. You can use an oven, microwave, or even a slow cooker.
Author: Martha Stewart
Grain salads are ready in a flash and substantial without weighing you down-a perfect choice for lunch. This colorful tumble of tomatoes, corn, and squash invites improvisation: Swap red quinoa or brown...
Author: Sarah Copeland
Author: Martha Stewart
Select fillets that each weigh four to five ounces. If they are large, cut them in half.
Author: Martha Stewart
Any combination of wild mushrooms can be used in this smooth, creamy soup.
Author: Martha Stewart
Persimmon trees have long been prized by the nation's gardeners for ornamental landscaping, but the fruit's tart, mellow-sweet flavor is also a rare treat for cooks.
Author: Martha Stewart
Ravioli filled with butternut squash are served with fried sage leaves, Parmesan, and browned butter.
Author: Martha Stewart
A refreshing yet intense soup to serve in small portions before dinner, garnished with herbs. Recipe adapted from The Georgian Feast by Darra Goldstein.
Author: Anna Kovel
Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream.
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
Simple, yet elegant, these crisp yet airy straws can be made days ahead of time, making this an ideal party snack.
Author: Martha Stewart
This easy chocolate chip cookie recipe is made with the traditional ingredients like sugar and semi-sweet chocolate chips except matzo meal replaces the flour, making it a perfect Passover dessert.
Author: Martha Stewart
This wild rice side dish is bursting with flavor, thanks to cherries, garlic, and ginger.
Author: Martha Stewart
Here's your new chicken dinner, complete with sides. Make a roasted chicken with bread salad and peas for a hearty, delicious meal.
Author: Martha Stewart
Malted-milk powder adds richness and complexity to hot chocolate.
Author: Martha Stewart
This heart-shaped chocolate chip cookie makes a sweet treat for your special someone.
Author: Martha Stewart
Author: Martha Stewart
In Italian, the name for this custardlike dessert means "cooked cream."
Author: Martha Stewart
Buttermilk makes these pancakes, recipe courtesy of Lillian Achilles of Portland, Texas, especially scrumptious. If you prefer, omit the blueberries and serve the pancakes topped with sliced bananas.
Author: Martha Stewart
Author: Martha Stewart
Meaty mushrooms and springy herbs are a perfect addition to creamy risotto.
Author: Martha Stewart
Give traditional fried chicken some Creole flavor with Emeril's family-friendly -- and picnic perfect -- recipe, originally from his "Emeril's Potluck" cookbook.
Author: Martha Stewart
Lamb shanks are at their best when gently cooked. A slow cooker creates meltingly tender meat in a flavorful sauce -- perfect for Sunday dinner.
Author: Martha Stewart
Bryan Sikora's red onion marmalade is used in the delicious Herb Crepes with Wild Mushrooms recipe.
Author: Martha Stewart
This cold sauce fuses mayonnaise with mustard, resulting in a condiment that can be used with many dishes.
Author: Martha Stewart
Seckel pears, discovered in the nineteenth century near Philadelphia, may be the only pears native to the United States.
Author: Martha Stewart
You can top off this polenta with some roasted vegetables. Together they're the perfect comfort food.
Author: Martha Stewart
Tender sauteed garlic cloves make a flavorful filling for this quiche-like tart from chef Yotam Ottolenghi; the recipe appears in his cookbook, "Plenty."Photo credit: Jonathan Lovekin
Author: Martha Stewart
The name of this delicate dessert comes from the small lidded porcelain pots in which the desserts are traditionally baked.
Author: Martha Stewart
Caramelized sweet potatoes and red onion pair well with green beans and walnuts. Heads of lettuce cost less than bagged pre-prepped varieties -- they have better flavor, too.
Author: Martha Stewart
This vegetarian supper puts baked eggs at the center of a cheesy, tomatoey sauce.
Author: Martha Stewart
Vanilla bean adds a delicious fragrance to these Homemade Buttermilk waffles-the perfect addition to any breakfast.
Author: Martha Stewart
This Pumpkin-Pecan Pie is two classic Thanksgiving desserts unexpectedly -- and deliciously -- combined.
Author: Martha Stewart
These delicate, crispy cookies have a lacelike appearance and are delicious served with tea -- or combine them with Melon with Orange-Ginger Syrup for an impressive dessert.
Author: Martha Stewart
Feed a crowd during the holidays with this big-batch make-ahead quiche. It teams a rich sesame seed-studded crust with a cheesy spinach filling.
Author: Martha Stewart
This traditional Greek Salad made with lettuce, feta cheese, black olives, and red onion is practically a meal itself. Serve with Seasoned Flatbread, to satisfy hearty appetites.
Author: Martha Stewart
This light and flavorful dish would also work well with tilapia.
Author: Martha Stewart
Author: Martha Stewart
Before making this dish, read our handy instructions on how to make paillards. Veal is often sold as cutlets. Pound them if they need to be thinner or more even. For oven fries: Cut russet potatoes into...
Author: Martha Stewart
This cream of celery soup is garnished with toasted baguette and celery leaf.
Author: Martha Stewart
A chewy grain with a delicious nutty flavor, farro works well in grain salads, soups, risotto, and as a side dish. It's part of the wheat family and long been popular in Italy. We like it's versatility...
Author: Riley Wofford
This delicious recipe for firehouse jambalaya is a spicy dinner dish that everyone will enjoy.
Author: Martha Stewart
This healthier sauce is the perfect accompaniment to dishes like steamed artichokes or as a crudite dip.
Author: Martha Stewart
Beef, potatoes, onions, and peppers are panfried then topped with eggs in this savory dish.
Author: Martha Stewart
This dough can be turned into a simplified lattice crust for our Sweet Cherry Pie.
Author: Martha Stewart
Layers of lemon chiffon cake and tart lemon curd are encased in a cloud of meringue for the perfect summer dessert.
Author: Martha Stewart