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
This silky dip gets its flavor from garlic and thyme, stuffed into slits in the eggplant before it's grilled. For a rustic look and feel, serve it on crispy grilled crostini.
Author: Martha Stewart
A casserole of potato gnocchi, marinara sauce, and ricotta cheese makes a simple side dish or vegetarian main meal.
Author: Martha Stewart
Pumpkin-pie spices are used to flavor this upside-down cake.
Author: Martha Stewart
These veggie burgers are filled with soybeans and served with an Asian-inspired mayo. The fat in the patties, unlike the kind in beef burgers, is largely plant-based and unsaturated ("good") fat.
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
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 first potsticker was created accidentally when the water boiled away from a pot of dumplings.
Author: Martha Stewart
The herbs in this recipe's tangy chimichurri sauce-mint, basil, and parsley-add piquancy to the shrimp and tie the dinner together. It doesn't require much prep work and serves a large crowd, which makes...
Author: Martha Stewart
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
Unsweetened coconut, available in health-food stores, is essential to these chewy cookies, which are a family favorite at Passover.
Author: Martha Stewart
An enriched egg bread with dough similar to that of brioche, challah is ideal for stuffing. In Cornbread and Pumpkin Challah Stuffing with Dried Fruit, the pumpkin challah adds a warm, spicy aroma to this...
Author: Martha Stewart
If you like, once you have zested the orange for the batter, you could cut the fruit into sections to serve alongside the moist and crunchy cake.
Author: Martha Stewart
A dry rub of coriander, cumin, cinnamon, thyme, and rosemary, followed by a quick turn on a hot grill, are the secrets to juicy, flavorful grilled lamb loin.
Author: Martha Stewart
Before starting on the chicken, put the vegetables in the oven; then cook the chicken alongside.
Author: Martha Stewart
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
Nothing says easy summer eating like kebabs: They're an all-in-one meal perfect for groups, small or large. Make a batch and start grilling!
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
We like to use soft country white bread (which is sliced thicker than regular sandwich bread) in this classic stuffing/dressing because it absorbs flavors best. You can also try a fancier rustic loaf,...
Author: Martha Stewart
Spinach-watercress dip becomes a handheld salad when scooped up by lettuce leaves.
Author: Martha Stewart
Substantial, nutty noodles meet their match in a spirited Sicilian-style sauce.
Author: Martha Stewart
This easy egg dish makes an inexpensive yet satisfying dinner for one.
Author: Martha Stewart
This lighter version of a traditional Hungarian stew includes lean turkey breast, reduced-fat sour cream, and whole-wheat noodles. It's the perfect 30-minute meal to serve to your family.
Author: Martha Stewart
Author: Martha Stewart
It helps put the sun in a Tequila Sunrise and stars other classic cocktails. Grenadine is a pomegranate juice-based syrup that's very easy to make at home. Why bother? Well store-bought grenadine contains...
Author: Martha Stewart
This recipe for brown butter sauce comes from "Inspired by Ingredients" by Bill Telepan.
Author: Martha Stewart
This Bundt cake takes its flavor cues from Key lime pie and fuses it with the best part of a coffee cake: the streusel, of course! The cinnamon-scented nubbins get scattered in the pan, layered in the...
Author: Martha Stewart
Author: Martha Stewart
Napa cabbage, a stellar lettuce stand-in, adds crunch and much-needed variety to salad.
Author: Martha Stewart
Make this crust for our Herbed Quiche with Blue Cheese. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
The classic French caramelized tart is made easier using a muffin pan.
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
This recipe showcases the navel orange variety known as Cara Cara.
Author: Martha Stewart
Instead of cream, this creamy broccoli soup gets its texture from avocado, and has added nutrients from three cups of baby spinach and one head of broccoli.
Author: Martha Stewart
This is a very simple salad to go with a big pasta or steak meal.
Author: Martha Stewart
Author: Martha Stewart
We served this dressing with cold Boiled Lobster Tails. Try it with shrimp or on a green salad.
Author: Martha Stewart
Talk about a fun dessert! This Pull-Apart Vanilla-Wafer Cupcake Cake with Berries looks like a sheet cake on top, but there are actually vanilla-coconut cupcakes underneath the fresh berries and fluffy...
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
Try this delicious recipe for white gazpacho courtesy of chef Michelle Bernstein. This soup has a rich, nutty flavor that will be an instant favorite.
Author: Martha Stewart
This salad is hearty enough to be served as a main course. Beluga lentils work well in a cold salad because they're firm and tend to hold their shape. For a wonderful textural contrast, serve the salad...
Author: Martha Stewart
Using whole-wheat couscous adds fiber to this side dish. Serving it at room temperature, rather than chilled, allows the flavors to come through.
Author: Martha Stewart
This pie features the freshest summer fruit -- bring it to any festive gathering and watch it disappear.
Author: Martha Stewart
The star of this at-home version of the Chinese takeout favorite? An umami-packed sauce made with chicken broth, oyster sauce, rice-wine vinegar, sesame oil, sambal oelek, and fresh ginger and garlic....
Author: Riley Wofford
A simple bourbon glaze takes these individual bread puddings to new heights. Martha made this recipe on "Martha Bakes" episode 712.
Author: Martha Stewart