Make an easy St. Patrick's Day treat with this tasty recipe for Brown Griddle Scones scones from Darina Allen's cookbook "Forgotten Skills of Cooking."
Author: Martha Stewart
Author: Martha Stewart
This bright and bracing salad balances out the rich, heavy flavors of many holiday dishes.
Author: Martha Stewart
Crowd-pleasing apple pie achieves Paul Bunyan proportions, calling for a mountainous five pounds of apples and a batch and a half of dough. Cranberries bring a hint of tartness to the apples' familiar...
Author: Martha Stewart
Who needs bread when you can make these tasty "sandwiches"?
Author: Martha Stewart
Cauliflower baked with goat cheese is a lush combination; orange juice gives surprising zing, and prosciutto and fresh thyme add more flavor.
Author: Martha Stewart
Don't use thin pretzels in this recipe--they'll make the cakes too salty.
Author: Martha Stewart
This recipe can be easily halved; while you are getting used to the technique, working in smaller quantities may be easier. The pasta must dried for several hours, until no moisture remains, before it...
Author: Martha Stewart
Cucumbers and radishes are a good pair, each offering distinctive texture, flavor, and color. This Cucumber Salad with Radish and Dill is a refreshing side dish.
Author: Martha Stewart
With its toasted brioche and healthy dollop of mascarpone mixed with heavy cream, this soup is a close cousin to classic berry pudding. The brioche soaks up fruit juices in a satisfying way.
Author: Martha Stewart
These meltingly soft candies are great for the winter holidays.
Author: Martha Stewart
In this simple side dish for Thanksgiving, adding fresh dill, lemon and butter to brussels sprouts adds extra layers of delicious flavor.
Author: Martha Stewart
Slices of ciabatta bread are toasted all at once in a low oven and served with goat cheese and salmon.
Author: Martha Stewart
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
Not familiar with fricassee? It's a cross between a saute and a stew with a creamy pan sauce. Here, juicy pork tenderloin is teamed with mushrooms and canned artichokes, and everything is cooked in one...
Author: Martha Stewart
This dessert is proof that cheesecake can be as unexpected as it is delicious. Thanks to intense oven-roasted strawberries, folded into a blend of tangy mascarpone and cream cheese, this treat will please...
Author: Martha Stewart
Sliced bananas garnish this rich, banana-flavored cupcake.
Author: Martha Stewart
In this hearty dish, potato pierogi are served over sauteed mushrooms and our Quick Sauerkraut.
Author: Martha Stewart
Try one of our other thumbprint variations: Raspberry Thumbprints, Ganache Thumbprints, Dried-Fruit Thumbprints, Candied Orange Peel Thumbprints.
Author: Martha Stewart
Five pastel layers form this colorful creation. You can also use the batter to make four dozen cupcakes or a two- or three-layer cake (bake each layer a few minutes longer than instructed). Use our Seven-Minute...
Author: Martha Stewart
Mild-tasting pearl onions are about the size of marbles, and frozen ones don't require peeling. When buying pork, look for meat that's pink with a thin layer of fat on top. To make a true comfort-food...
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
Take our Classic Shortbread to the next level by covering it in melted chocolate-toffee bars and sprinkling shards of candy on top.
Author: Martha Stewart
This recipe is brought to us by Andre Soltner, the former chef and owner of Lutece restaurant in New York City. It is different from many other charlotte recipes in that it's served hot.
Author: Martha Stewart
This recipe makes enough polenta to refrigerate for later use. As it chills, it becomes firm and sliceable -- perfect for broiling or pan-frying.
Author: Martha Stewart
Thanks to a slathering of delicate ricotta, this sandwich is able to balance both salty and sweet flavors.
Author: Martha Stewart
Author: Martha Stewart
Don't be afraid to dabble in rabbit, a lean, flavorful meat, from Melissa Kelly, chef and owner of Primo Restaurant in Rockland, Maine.
Author: Martha Stewart
The crunchy topping is a perfect foil to the soft and juicy pears inside. Enjoy these muffins for breakfast or anytime you feel like a snack.
Author: Martha Stewart
These flavorful roasted vegetables can be added to soups, salads, or sandwiches, or served as a side dish.
Author: Martha Stewart
This recipe is used with Teatime Coconut Layer Cake.
Author: Martha Stewart
Homemade croissants, cheese, and ham becomes a lovely bite to serve for Mother's Day, holiday parties, birthdays, summer gatherings, and more.
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
An icyorange squeeze featuresvodka, and fresh lime andorange juices.
Author: Martha Stewart
In candy-making, the goal is usually to prevent caramel from crystallizing. For this recipe, that's exactly what you want to do to in order to create the grainy, sandy-sugary coating beneath the chocolate....
Author: Martha Stewart
Author: Martha Stewart
This delicious recipe for coeur a la creme is courtesy of Anne Willan.
Author: Martha Stewart
This recipe for homemade corn tortillas comes from Angie Vargas, a native of Monterrey, Mexico. Vargas works as a culinary instructor for League of Kitchens, an online school where you can cook alongside...
Author: Martha Stewart
Serve this salsa on its own with tortilla chips or as a topping for Swordfish Kebabs.
Author: Martha Stewart
Using 1 1/4-inch ice-cream scoops (or melon ballers) gives this sundae it's whimsical, delicate appearance.
Author: Martha Stewart
Barfi (or burfi) is a fudge-like Indian candy that's typically served at celebrations, from birthdays to Diwali. Our homage to the classic confection starts with ricotta cheese and butter instead of the...
Author: Martha Stewart
In this salad, sweet roasted beets and orange segments complement bitter endive.
Author: Martha Stewart
These two cabbage cousins offer an interesting twist on the traditional coleslaw. Kohlrabi makes a great addition to stir-fries, while turnips, when pureed with a little butter, serve as an excellent side...
Author: Martha Stewart
Tarragon and beets have a natural affinity for each other, especially when the beets are roasted. It's a striking combination in salads or, as shown here, served in endive spears as an hors d'oeuvre.
Author: Martha Stewart
These cookies benefit from the addition of buttery, rich macadamia nuts and a dip in luscious chocolate.
Author: Martha Stewart
The uniform heat of a panini press gives these vegetable sandwiches just the right crispness. But they can easily be made without a press: Heat the panini in a heavy skillet (preferably cast iron) over...
Author: Martha Stewart
Chopped apples and celery with walnuts defined the 19th-century original. Grapes (roasted in this version) were a 20th-century add-on. To lighten things up, fresh greens are tossed in, and a lemon vinaigrette...
Author: Martha Stewart