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
Warm from the oven, these brownies are a chewy, gooey treat. When refrigerated, they cut into neat bars and will keep, tightly covered, about a week.
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
The flavorful topping on this pizza -- briny littleneck clams with slab bacon, fresh parsley, onion, garlic, white wine, and cream -- is almost like a cooked-down New England clam chowder, concentrated...
Author: Martha Stewart
This lemon chicken is stuffed with quartered lemons, then roasted; gremolata (a lemon-zest mixture) rubbed under its skin gives the chicken tender, perfectly perfumed flesh.
Author: Martha Stewart
Small holes cut into the top crust give a sneak preview of the filling.
Author: Martha Stewart
Up your Super Bowl hosting game by serving these flavorful chicken wings, which are also sure to please any younger palates.
Author: Martha Stewart
The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime. Also try:Potato-Leek Frittata, Ham,...
Author: Martha Stewart
Before starting on the chicken, put the vegetables in the oven; then cook the chicken alongside.
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
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
We served this dressing with cold Boiled Lobster Tails. Try it with shrimp or on a green salad.
Author: Martha Stewart
This Spanish-inspired take on steamed mussels will transport you to distant ports. Start by crisping up chorizo-just a bit provides a nice smoky punch-then toss in some shallot, garlic, and white wine....
Author: Shira Bocar
The cake starts out sturdy but softens overnight in the fridge. At that point, it can be sliced into pieces like a traditional cake.
Author: Martha Stewart
The yuzu is a relative of an Asian breed of mandarin orange, and its unique taste touts hints of lemon and grapefruit. It perks up a piece of salmon with citrusy charm, making an ordinary dinner more exciting....
Author: Martha Stewart
This quick, uncomplicated skillet dessert makes the most of fresh peaches.
Author: Martha Stewart
There's no better way to start your morning than with this spiced French toast recipe inspired by pumpkin pie. The bread soaks up the custard to ensure a velvety consistency and autumnal flavor in every...
Author: Martha Stewart
Everyone's favorite miniature dessert-the cake pop-takes a cheeky new form courtesy of Angie Dudley, at Bakerella.com.
Author: Martha Stewart
A cross between a turnip and a wild cabbage, rutabaga has a distinctly sharp taste. This puree calls for a touch of mascarpone, which mellows the root vegetable's bold flavor. If making the semifreddo,...
Author: Martha Stewart
Red Thai curry paste, rich with dried red chiles, is great with beef, chicken, fish, or shrimp.
Author: Martha Stewart
Author: Martha Stewart
This recipe is based on traditional bubble and squeak, a British dish which is traditionally made by pan-frying leftover mashed potatoes and cooked cabbage. Try our version with eggs at breakfast or roast...
Author: Martha Stewart
Use these candied grapefruit and orange slices to garnish our Brown Sugar Angel Food Cake.
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 olive oil-poached tuna contains garlic, lemon, and thyme. It's an easy appetizer served with tomatoes and green olives.
Author: Martha Stewart
Even lettuce can be grilled. Romaine stands up beautifully to heat and develops a nice sweetness. The salad, served with pickled radishes and shallots and buttermilk dressing, is best when still hot.
Author: Martha Stewart
End brunch on a sweet note by slicing into a loaf of this rich, babka-inspired swirl bread. Enriching the yeasted dough with eggs and milk produces a super tender crumb once baked, but not before becoming...
Author: Greg Lofts
We added a twist to a classic pesto sauce by replacing the basil with spinach.
Author: Martha Stewart
Toasting the almonds gives this sponge cake a golden color and a nuttier flavor.
Author: Martha Stewart
This recipe was provided by Angela Gubler, senior art director for Martha Stewart Living, who borrowed it from her mother, Julie Gubler.
Author: Martha Stewart
Not all cheesecakes are baked; this eggless version is just cream cheese, lemon juice, sugar, and heavy cream over a gingersnap crust. Still, it's so rich that one cake is enough for a dozen slices.
Author: Martha Stewart
Hungry mouths to feed the morning after Thanksgiving? Put that leftover turkey to good use and make a quick, no-fuss frittata in a baking dish, then slice and place on toast slathered with Dijonnaise.
Author: Martha Stewart
Serve A-list snacks, and your next movie night (or game day) will win rave reviews. This recipe offers two deliciously different takes on popcorn: classic butter and a maple-cayenne kettle corn variation....
Author: Riley Wofford
Fragrant truffle juice gives the sauce for our Cote de Boeuf Rossini a certain je ne sais quois.
Author: Martha Stewart
This classic recipe begins with our Basic Butter Cookie Dough and ends with a dusting of sugar.
Author: Martha Stewart
The classic French caramelized tart is made easier using a muffin pan.
Author: Martha Stewart
Tortillasand otherMexican ingredients form the architecture for a savory oven-toasted pie. Each wedge reveals layers of spinach, spicedblack beans, and queso fresco.
Author: Martha Stewart
In this vegetarian main course, the lushness of spinach and feta is set off by a crisp, easy-to-make crust. You'll want it in your repertoire year-round.
Author: Martha Stewart
Author: Martha Stewart
Chewy and sticky sweet, these molasses cookies will be a surefire hit at your holiday cookie swap.
Author: Martha Stewart
Add a twist to your shortcake and use a sweet-tart rhubarb compote instead of the standard strawberries.
Author: Martha Stewart
This recipe showcases the navel orange variety known as Cara Cara.
Author: Martha Stewart
Serve these thin pitas, covered with herbs and baked until crisp for easy scooping, alongside Roasted-Eggplant Dip, made silky by the addition of Greek yogurt.
Author: Martha Stewart
While the salmon slow-roasts in the oven for 20 minutes, you'll slice the beets super-thin on a mandolin and stir-fry them with scallions until they turn into caramelized bites. Toss them with barley,...
Author: Lauryn Tyrell
Gingered apricot jam captures the fruit’s lively flavor. Spread it on toasted raisin-nut bread or use as a filling for our Apricot and Walnut Roll Cake.
Author: Martha Stewart
Delicious homemade pudding puts a box mix to shame, plus it's easy to prepare in any of your favorite flavors.
Author: Martha Stewart
Fennel becomes sweet and caramelized in this simple holiday side dish.
Author: Martha Stewart