Cooking vegetables in parchment is a great way to highlight their flavor -- and so easy.
Author: Martha Stewart
This side is easy enough to make for the holidays or any night of the week. It goes well with tofu, steamed fish, or meatloaf.
Author: Martha Stewart
The bitterness of the endive is offset by the sweetness of the orange and juice.
Author: Martha Stewart
A kitchen torch is an inexpensive, handy tool for quickly caramelizing sugar into crackled tops for these dense puddings made with Arborio rice. If you don't have a kitchen torch, you can brown tops under...
Author: Martha Stewart
This twist on a diner classic features a chocolate crust. Coconut stars in the crust, filling, and topping. Toasting the coconut topping gives it a rich, nutty flavor and crunchy texture.
Author: Martha Stewart
Toasting the almonds gives this sponge cake a golden color and a nuttier flavor.
Author: Martha Stewart
This delicious granola recipe is courtesy of Nekisia Davis of Early Bird Foods.
Author: Martha Stewart
A chervil cream subtly brightens this mushroom soup, which is also topped by tiny croutons.
Author: Martha Stewart
A foolproof recipe for the sugar cookie dough and royal icing that we use for Easter cookies. Find out more about the easy techniques for decorating these cookies and learn about the story behind these...
Author: Martha Stewart
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling nectarines: Carve an X in the bottom of each and plunge them into boiling water...
Author: Martha Stewart
Maple syrup is boiled, poured into rows on a snow-lined tray, and rolled onto sticks to make this chewy, irresistible candy. To create "snow" indoors, pulse ice in a food processor.
Author: Martha Stewart
Author: Martha Stewart
Poaching the shrimp with Old Bay seasoning before pickling with cider vinegar, lemon juice, and aromatics is the key to this flavorful appetizer.
Author: Martha Stewart
This simple pasta dish uses cannellini beans, which are a high-fiber, low-calorie way to add protein. Use broccoli for a pesto sauce instead of basil.
Author: Martha Stewart
A simple yet exotic cooler mixes pureed mango, golden rum, and pineapple juice into a tropical treat.
Author: Martha Stewart
A gift always gets extra points if it's homemade. Start now and you can have vanilla extract on hand, ready to bestow on lucky bakers in December.
Author: Martha Stewart
Liven up a noodle side dish with a dressing made with fresh cilantro, lime juice and sesame oil.
Author: Martha Stewart
The vibrant watercress and leak soup can be made up to two days ahead. When ready to serve, toss the remaining raw watercress with oil and lemon juice for the topping.
Author: Martha Stewart
Substitute this low-calorie, low-fat puree for mashed potatoes or use it as a building block for a variety of meals, such as Cauliflower Risotto.
Author: Martha Stewart
Author: Martha Stewart
Chef and cookbook author Madhur Jaffrey shares this simple yet impressive Bengali dish known as "chingri bhapey." The shrimp is delicately spiced with ground mustard seed and chopped green chiles, creating...
Author: Martha Stewart
This Passover dessert, made with hazelnuts and matzo cake meal, is rich and delicious and as decadent as it gets.
Author: Martha Stewart
This vinaigrette recipe is courtesy of chef Jimmy Bradley and is used to make his Grilled Asparagus.
Author: Martha Stewart
Japanese flavors, such as miso and ginger, are a harmonious match for a grilled-salmon salad.
Author: Martha Stewart
Ditch instant ramen in favor of this healthy noodle soup that's just as quick and so much more flavorful, thanks to fresh vegetables and Japanese miso.
Author: Martha Stewart
Roasting mellows the garlic, and lemon brightens the taste of this sauce.
Author: Martha Stewart
It's hard to go wrong with a bacon cheeseburger, and downright impossible with this recipe from Emeril Lagasse's book "Emeril at the Grill."
Author: Martha Stewart
This Asian-themed side dish is great with fried rice with chicken, meat, or fish.
Author: Martha Stewart
Three different Alpine cheeses -- Raclette, Gruyere, and Emmentaler -- give this mac its Swiss flair.
Author: Martha Stewart
To ensure a flaky crust, chill the butter and the flour before using. A food processor yields the best results, but you can use a pastry cutter instead; work quickly so that the butter remains cold. This...
Author: Martha Stewart
Ganache-a smooth mixture of chocolate and cream-is one of the richest, most luscious of all chocolate frostings. This recipe is from "Martha Stewart's Cupcakes."
Author: Martha Stewart
This side dish has all the flavors of traditional Indian cooking.
Author: Martha Stewart
Author: Martha Stewart
Potato in a cake that isn't a latke? You bet! Mashed potato gives this dessert body and a super moist texture. Martha made this on episode 704 of Martha Bakes.
Author: Martha Stewart
An apple-cider vinaigrette complements the earthy, subtle licorice flavor of the crushed caraway seeds and sweet raisins in this zippy carrot slaw.
Author: Martha Stewart
A fishbowl of gelatin with gummies inside. What child could resist?
Author: Martha Stewart
Our grown-up twist on the beloved childhood treat teams a chocolate wafer crust with a decadent peanut butter filling and swirled chocolate ganache topping.
Author: Martha Stewart
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
This recipe for fish sauce, from chef Bobby Chinn's cookbook, "Wild, Wild East," is served with his delicious Fresh Spring Rolls and Minced Meat, Crab, and Grapefruit Vietnamese Salad.
Author: Martha Stewart
These beautiful single-serving tarts are a a mouthwatering twist on a French bistro classic. Martha made this recipe on Martha Bakes, episode 505.
Author: Martha Stewart
The delicate flavor of leeks provides the perfect flavor base for a spring vegetable pasta. A generous amount of fresh lemon zest and black pepper elevates the dish.
Author: Martha Stewart
Pair this wonderful couscous recipe from the February 2009 issue of Martha Stewart Living with Moroccan-Spiced Chicken for a delicious family dinner.
Author: Martha Stewart
A dollop of this savory sauce tastes great atop our Cheese-Stuffed Burgers.
Author: Martha Stewart
This hearty meal is ready in just 30 minutes. Store-bought gnocchi (Italian for "dumplings") cook in just a few minutes, so they're faster than pasta. You'll have extra meat sauce left over to make Summer...
Author: Martha Stewart
The soft, yeasted crust of the butterkuchen is just the right texture for mopping up its loose, custardy filling.
Author: Martha Stewart
Treat yourself to a savory cheese souffle with this recipe from Judith Jones' "The Pleasure of Cooking for One."Photo Credit: Christopher Hirsheimer
Author: Martha Stewart
Creamy buttermilk and heart-healthy flaxseed combine with blueberries for a delicious pancake breakfast.
Author: Martha Stewart
Rosemary and white beans are always a winning combination, and adding cremini mushrooms and tomatoes makes the pairing even more delicious. The beans break down as they cook, giving this stew a wonderfully...
Author: Martha Stewart