A classic Georgian dish, this rich bread is like a cross between pizza and fondue. You can serve it sliced, or go traditional and leave it whole--let guests tear off a piece of fluffy crust and dip into...
Author: Riley Wofford
You can use any firm-fleshed fish for this recipe. Scattering salt in the skillet prevents the fish from sticking without adding fat, and also seasons it. This dish is delicious at any temperature.
Author: Martha Stewart
Classic yellow butter cupcakes got perfectly with a variety of frostings -- from Chocolate Ganache Glazes to our classic Seven-Minute Frosting.
Author: Martha Stewart
Make these delicious garlic croutons to add a little crunch to lentil vegetable soup.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
The oven makes quick work of browning these beef meatballs.
Author: Martha Stewart
This recipe calls for mostly canned and jarred items. Keep them on hand, and you'll always have the fixings for a satisfying dinner.
Author: Martha Stewart
Creamy polenta serves as an excellent canvas for hearty beef chili and garlicky sauteed spinach and mushrooms. If you make the chili in advance, the rest of the dish comes together quickly enough for a...
Author: Riley Wofford
The eye-catching nature of red flannel hash belies its sturdily economical roots as the way to use up vegetables leftover from a New England boiled dinner. Beets are the key ingredient, and we added pastrami...
Author: Martha Stewart
Warm, spicy notes of clove and nutmeg mingle with a pecan crunch in these tender cookies.
Author: Martha Stewart
A galette is a flat French tart or cake. After baking to a glossy sheen, the filling becomes a sweet-and-tart masterpiece.
Author: Martha Stewart
The potatoes are done when the caramelized sugar bubbles and browns around the sides of the pan.
Author: Martha Stewart
Tender, juicy pork loin is a crowd-pleaser on any table, particularly when its enrobed in pie dough that's golden, flaky, and sealed up like a holiday package.
Author: Martha Stewart
Herbed goat cheese with chopped dill and an olive oil drizzle pairs perfectly with crisp endive spears for an appetizer, and can also be served on hearts of celery or your favorite crisp crackers.
Author: Martha Stewart
This rich stock can be used in a variety of soups and sauces. Reserve the shredded beef and tomato pieces to make Hearty Beef Stew.
Author: Martha Stewart
Sliced bananas garnish this rich, banana-flavored cupcake.
Author: Martha Stewart
An apricot glaze sweetens roast chicken and winter vegetables.
Author: Martha Stewart
Try one of our other thumbprint variations: Raspberry Thumbprints, Ganache Thumbprints, Dried-Fruit Thumbprints, Candied Orange Peel Thumbprints.
Author: Martha Stewart
Author: Martha Stewart
This crunchy salad features sweet raisins and hearty walnuts.
Author: Martha Stewart
Food stylist and editor Frances Boswell's recipe for this Spanish roasted red pepper and almond sauce calls for two different kinds of paprika -- sweet smoked and hot. Serve alongside Shrimp and Clams...
Author: Martha Stewart
Who needs French fries when you've got Italian fries? A twist on a recipe created by Lucinda's Italian relatives, these oven-baked fries are tossed in olive oil, grated cheese, and a medley of dried herbs....
Author: Martha Stewart
Chickpeas, white balsamic vinegar, and honey join olives, tomatoes, red onion, and greens for a new twist on a Greek salad. You can use white-wine vinegar in place of the balsamic -- just add more honey...
Author: Martha Stewart
"The best cut of meat for this dish is the neck, bone still in. But if you can't for some reason find neck, or prefer boneless meat, then use shoulder," says chef Anthony Bourdain. This is an exclusive...
Author: Martha Stewart
To keep these cookies flaky and light, do not overmix the butter and sugars; they should be combined but not be too soft when you add the remaining ingredients.
Author: Martha Stewart
Spoon granita into salt-rimmed glasses, cocktail style. Rub rims with a lime wedge (or dip in water); then dip in a shallow bowl of coarse salt.
Author: Martha Stewart
Though the flavors seem familiar together -- eggplant, feta, and fresh herb -- this deconstructed dish allows guests to graze, making each mouthful a new combination.
Author: Martha Stewart
Blueberries and nectarines pair exceptionally well -- especially if they're baked in a summer pie.
Author: Martha Stewart
Creamy polenta with chopped chives and parsley makes a great side for pasta, pork, or roasted chicken.
Author: Martha Stewart
Pickled Lady apples not only are decorative but also serve as bracing companions toricher dishes.
Author: Martha Stewart
These apple-onion tarts have a rosemary-infused, parsnip sweetened crust.
Author: Martha Stewart
This delicious recipe for coeur a la creme is courtesy of Anne Willan.
Author: Martha Stewart
This versatile lunch salad works well with whatever meats you have on hand. It's an Italian take on the chopped salad with spicy marinated vegetables and garlic-ciabatta croutons. The croutons and dressing...
Author: Lauryn Tyrell
Fresh snapper is paired with a delectable sweet-sour sauce and a lively parsley salad in this speedy supper inspired by the Saudi Arabian dish samak bil sabbar.
Author: Martha Stewart
When cooked, tiny new potatoes hold their shape beautifully and readily absorb the flavor and aroma of a light lemon vinaigrette and fresh herbs.
Author: Martha Stewart
Author: Martha Stewart
Berries are a dream team in this triple-decker dessert. A layer of cool and sweet raspberry sorbet is the perfect topper to blackberry-studded ice cream, while rich chocolate cake is the ideal base for...
Author: Martha Stewart
Author: Martha Stewart
These unforgettable, light fall desserts are baked in diminutive Jack-Be-Little pumpkins.
Author: Martha Stewart
This luscious dessert -- based on a classic French recipe -- was brought to us by pastry chef Bill Yosses.
Author: Martha Stewart
Put on a show with a display of these patriotic cookies that are perfect for the 4th of July.
Author: Martha Stewart
It takes only 10 minutes to create a colorful ice cream topping that makes the most of a well-loved just-before-summer combo: sweet strawberries and tart rhubarb.
Author: Martha Stewart
This recipe is courtesy of Donald Barickman; it was created with and named for his father, Elwood.
Author: Martha Stewart
This recipe from Pamela Kaufman of Ferndale, Michigan gives this chicken a European flair with lemons, parsley, and olives.
Author: Martha Stewart
In this one-pot dinner recipe, meatballs are given a makeover for spring. Ground pork, fennel seed, and Parmesan are mixed togther and formed into meatballs that cook in a light, bright broth with orzo...
Author: Riley Wofford
Skip the oven -- this microwaved version of a steakhouse classic cuts down on your cook time for an easy, delicious, and deceptively light weeknight side.
Author: Martha Stewart
Make this recipe with chicken wings for a crowd-pleasing game-day appetizer; make it with drumsticks for a simple weeknight dinner.
Author: Martha Stewart
Author: Martha Stewart
Wheatberries -- whole, unprocessed wheat kernels -- are available at any health-food store and should be soaked overnight to facilitate cooking the next day. They contain oils that turn rancid quickly....
Author: Martha Stewart