Aromatic and slightly pungent, basil makes a good companion to a grilled zucchini and squash side dish. Its delicate leaves are best used raw or added at the end of the cooking process.
Author: Martha Stewart
Ready in half the time it takes to make traditional eggplant Parmesan, this inventive version is stacked with fresh herbs and melted-cheese goodness.
Author: Martha Stewart
Cooking en papillote (or in parchment paper) works well for both fish and chicken.
Author: Martha Stewart
Halibut is the perfect partner for this robust sauce.
Author: Martha Stewart
In this recipe from chef Eberhard Mueller of Bayard's in New York City, the basmati rice's natural nutty aroma is enhanced with cinnamon and clove. Serve with Orange-Rosemary Chicken.
Author: Martha Stewart
Author: Martha Stewart
Cozy up with this warming, Southeast-Asian-inspired soup that features a lemongrass-scented broth, silken tofu, and tender noodles. To ward away any sign of a cold, a serving of vitamin C-packed broccolini...
Author: Martha Stewart
Each year since it opened its doors in 1999, Artie's Deli in New York City has sold a variety of traditional Jewish foods during Passover, one of its busiest times. Dishes made with farfel, a pellet-shaped...
Author: Martha Stewart
With its yolk barely set at the edges and defiantly runny throughout, this three-minute egg is, indeed, perfect -- but not quite complete without a slice of chewy, thick-cut country-style bread, toasted...
Author: Martha Stewart
Purists may disdain frozen margaritas, but purists don't have the upper hand in San Antonio. This version keeps it simple, with fresh lime juice, tequila, sugar, and lots of ice blended into a frosty mass...
Author: Martha Stewart
Author: Martha Stewart
Berry fine, indeed: The jammy, intensely fruity base of this raspberry cobbler -- which packs in five whole cups of berries -- is balanced by a light, sweet biscuit topping.
Author: Martha Stewart
Celery root, also known as celeriac, tastes like a cross between celery and parsley; choose a small, firm root. Martha made this recipe on Cooking School episode 407.
Author: Martha Stewart
These gluten-free tacos can be whipped together in no time. Use canned black beans, if you have to.
Author: Martha Stewart
Serve this spread on toasted baguette slices or on a grilled-chicken sandwich.
Author: Martha Stewart
This simple Grilled Honey-Mustard Chicken with Onions and Spinach Salad recipe makes enough chicken and onions for two meals-make our Honey-Mustard Chicken Sandwiches the next day.
Author: Martha Stewart
Sautéed zucchini is a delicious way to make a rich dish like carbonara a little healthier-this recipe uses two parts vegetable to one part pasta. Another trick: Don't skimp on the extra egg yolk; the...
Author: Lauryn Tyrell
Almost anything green is game here: Good options include turnip or beet greens, spinach, kale, fresh herbs, and green onions.
Author: Martha Stewart
Use this recipe to make stuffing or simply serve it alongside weeknight dinners.
Author: Martha Stewart
This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."
Author: Martha Stewart
This iteration of a tasty Crepes Suzette uses blood oranges instead of typical oranges, for bright, delicious flavor.
Author: Martha Stewart
Fresh ham does not have the smoky, woody flavors of a cured ham; rather, its flavor is delicate and mingles well with herbs.
Author: Martha Stewart
Think big-real big. These crisp, chewy treats are rich with buttery pecans and decadent chunks of creamy white chocolate. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson...
Author: Martha Stewart
Author: Martha Stewart
A bowl of this sausage and wild rice combo can be a meal in itself.
Author: Martha Stewart
These silly sweets take their name seriously; from the book, Cupcakes!. Make these Hi-Hat Cupcakes for your next party and even the most discerning of palettes will be delighted.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
These chocolate cookies get an extra dose of Christmas spirit thanks to festive dried cranberries.
Author: Martha Stewart
Spice-shelf basics such as curry powder and ground cumin are blended with lime juice and ginger and form an easy, Indian-inspired marinade for shrimp. This recipe is adapted from Jennifer Trainer Thompson's...
Author: Martha Stewart
No eggs? No problem. Even discerning eaters won't be able to taste the difference between these treats and traditional oatmeal cookies. This recipe adapted fromMartha Stewart's Cookies.
Author: Martha Stewart
Ricotta salata is an aged and salted ricotta cheese. Unlike fresh ricotta, it can be sliced or crumbled. Mild feta can be used instead.
Author: Martha Stewart
Author: Martha Stewart
Use this recipe to make our Indian Pudding, Buttercup Squash Tea Bread, and Butternut Squash Ravioli with Fried Sage Leaves recipes.
Author: Martha Stewart
Young potatoes -- often called new potatoes -- are a tender, tasty addition to this hearty seafood chowder.
Author: Martha Stewart
Serve this delicious stuffing to complement our Roasted Dry-Brined Turkey.
Author: Martha Stewart
These crispy potato puffs unabashedly copy, but far surpass, the commercial brand found in the frozen section of your supermarket. Baked rather than deep-fried, they are perfectly crispy on the outside...
Author: Martha Stewart
This is a chutney that combines tart apples, prunes, ginger and sweet onions for a spicy, but not too hot, blend.
Author: Martha Stewart
Langues-de-chat -- "cat tongues" -- are classic French butter cookies.
Author: Martha Stewart
Parsley is a tasty replacement for basil in this pesto that gets a springy addition of sweet peas. Toss with your favorite linguine for a quick and satisfying meal that's ready in under 30 minutes.
Author: Martha Stewart
This recipe for a delicious Korean dish is courtesy of Momofuku chef David Chang.
Author: Martha Stewart
Simmer these vegetables in a vinegar solution for 10 minutes. Nibble these pickled vegetables before a meal or put them into a taco.
Author: Martha Stewart
With a little advance preparation, the components for this hearty sandwich can be stored in the fridge and then assembled and served within minutes.
Author: Martha Stewart
Chewy and sticky sweet, these molasses cookies will be a surefire hit at your holiday cookie swap.
Author: Martha Stewart
Dollop this verdant sauce atop our Dyed Deviled Eggs or Ramp Farinata, or use it to flavor our Roasted Leg of Lamb with Asparagus and Herbs.
Author: Martha Stewart
In this classic dish, which takes its namefromNice, in Provence, the seasonal ingredients create a wonderful explosion offlavors.
Author: Martha Stewart
This traditional fall vegetable pairs perfectly with our Rye-Crusted Pork Medallions.
Author: Martha Stewart
To create these tortilla cups, simply bake corn tortillas on small ovenproof bowls. Fill them with our Turkey Chili or the chili of your choice.
Author: Martha Stewart
By using lamb instead of beef, and feta cheese instead of American, we've given these burgers an international makeover, creating a Greek recipe that can't miss.
Author: Martha Stewart
A few basic seasonings give these familiar vegetables an unexpected flavor.
Author: Martha Stewart