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
Chickpeas and bulgur add a nutty flavor and extra protein to ground beef (and makes the meal more cost-effective) in these Mediterranean-inspired burgers.
Author: Martha Stewart
Trappey's hot peppers in vinegar are the perfect condiment, but if you can't find it, Tabasco sauce is a great substitute.
Author: Martha Stewart
Oven-roasted zucchini and eggplant provide a seasonal backdrop for more-familiar lasagna trappings.
Author: Martha Stewart
Can't find fresh tarragon in the middle of winter? Try substituting thyme, instead.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Cucumbers brined in vinegar solution and shot through with pepper and spice make spirited -- and addictive -- snacks.
Author: Martha Stewart
Aromatic rosemary-laced cake is best served warm, when the herb's flavor is at its peak and the cake is soft and tender.
Author: Martha Stewart
These comforting confections flavored with tart Granny Smith apples and cinnamon are a traditional Hanukkah treat.
Author: Martha Stewart
Abstract artist Karen Kimmel, featured in the January/February 2011 issue of Whole Living, says that her mother's dessert recipes are her most precious family heirlooms. Here is one of her favorites.
Author: Martha Stewart
Small holes cut into the top crust give a sneak preview of the filling.
Author: Martha Stewart
This roast chicken recipe comes from Martha's book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More ($17.16, amazon.com). Paprika and garlic add delicious flavor to this one-pot...
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
This Italian classic typically showcases four cheeses with different characteristics. We topped the crust with fontina (semi-firm), mozzarella (soft and fresh), Gorgonzola (blue-veined), and Pecorino Romano...
Author: Martha Stewart
Chef Rick Bayless shares this classic salsa recipe as part of his Cinco de Mayo guacamole bar. Get All the Recipes
Author: Martha Stewart
Author: Martha Stewart
Use this recipe to make our Banana Cake with Cream Cheese Frosting.
Author: Martha Stewart
This after-school treat is easy to prepare. Pears should not be too soft.
Author: Martha Stewart
Pulling double duty as a tenderizer and flavor, a vinegar-based braising liquid is what makes this pork dish truly special.
Author: Martha Stewart
These oatmeal cookies, baked just until set, are soft and tender. The cream filling can also be used with gingersnap cookies, or use it to frost cupcakes.
Author: Martha Stewart
This soup is a cinch to make, but allow time for the mint ice to freeze. The pea soup may appear slightly thick but will thin as the mint ice melts. If you are preparing this soup during the colder months,...
Author: Martha Stewart
This delicious dinner of beef tenderloin with fresh horseradish and black-pepper crust has been adapted from "Emeril's Creole Christmas," written by Emeril Lagasse and Marcelle Bienvenu.
Author: Martha Stewart
Author: Martha Stewart
This famous chocolate sponge cake is filled with apricot jam and coated with silky-smooth ganache. It was created in 1832 by Franz Sacher of the Hotel Sacher, in Vienna.
Author: Martha Stewart
We love the flavor and the look of head-on jumbo shrimp,but medium shrimp can be used; just roast the dish for 15 minutes in step 4. Serve the shrimp in the skillet, and the herb's heady aroma will be...
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
This is a quick and easy supper. Using egg whites only will make the texture of the frittata more rubbery.
Author: Martha Stewart
Dried cranberries add not just flavor, but lots of color, to this bed of salad greens.
Author: Martha Stewart
Making your own bars is surprisingly easy; this version requires less than 10 minutes of prep. Experiment with your favorite dried fruits and nuts.
Author: Martha Stewart
Add these sweetened strawberries to our Strawberry Shortcakes.
Author: Martha Stewart
Using quick-cooking polenta is a convenient shortcut. This makes a great accompaniment to Pork Chops with Roasted Peppers.
Author: Martha Stewart
To finish the sauce, the liquid is first reduced, and then a beurre manie, a mixture of flour and butter, is added. And since pork pairs well with apples, hard cider is used to braise the meat.
Author: Martha Stewart
These shellsare sophisticated enough for any occasion. ServeParmesan cheese on the side.
Author: Martha Stewart
Nothing compares with the juiciness of summer tomatoes. This year, go beyond the expected with this side dish of tart, crispy fried green tomatoes.
Author: Martha Stewart
Orange wedges and triple sec brighten up the braising liquid for this rich beef dish. Serve over Creamy Stone-Ground Grits with Slow Scrambled Eggs and Roasted Tomatoes and Mushrooms for the perfect Make-Ahead...
Author: Martha Stewart
These mini meatball sandwiches can be prepared in advance; simply bake, cool, and freeze them in airtight plastic bags. To serve, thaw and reheat in the oven at 325 degrees Fahrenheit for 12 minutes.From...
Author: Martha Stewart
A longer cousin of the common string bean, Chinese long beans add color and flavor to chef Pierre Schaedelin's braised short ribs from "Martha's Entertaining."
Author: Martha Stewart
Venison is naturally lean, has no internal fat, and is especially suited to a quick, high-heat roast. The coating's assertive mix of juniper berries and Szechuan and black peppercorns locks in the meat's...
Author: Martha Stewart
Pink swirls of raspberry wind their way through this cloudlike meringue topped with whipped cream and more berries.
Author: Martha Stewart
Author: Martha Stewart
The age-old pairing of chicken and citrus gets a delicious update. Orange wedges stand in where lemon often appears, and red onions provide a piquant balance. Slices of each cook inside the chicken and...
Author: Martha Stewart
The phytochemicals that give red cabbage its lovely color may protect against cellular damage in our bodies. Hearty wedges hold their own next to robust flavors: Caramelized onions, cider vinegar, and...
Author: Martha Stewart
When making protein-rich foods, consider the whole package. Sirloin, for example, has about half the saturated fat on a porterhouse steak.
Author: Martha Stewart
Sweeter and smokier than regular roasted red bell peppers, piquillos form an ideal shell for tangy, creamy goat cheese speckled with scallions and mint-the perfect appetizer
Author: Martha Stewart
You can substitute Chinese broccoli with broccolini or dark, leafy greens such as kale, turnip, or mustard greens in this vegetarian-friendly dish.
Author: Martha Stewart
This satisfying soup can be made with our Double Roast Chicken or any roast chicken and roasted vegetable leftovers.
Author: Martha Stewart
A tangy, spicy sauce offsets the richness of the steak.
Author: Martha Stewart
No one will miss the mayo in this zesty potato salad, and being mayo-free means it holds up at an outdoor party. We use lemon juice, tangy vinegar, sliced cornichons, and plenty of fresh dill to give sliced...
Author: Martha Stewart
Use this classic cookie dough from Matt Lewis of Brooklyn's Baked bakery to make his Brookie (brownie-cookie) dessert.
Author: Martha Stewart