Hello, sunshine: This mix of citrus fruits is a sweet change from tangy lemon bars.
Author: Martha Stewart
Basmati rice with shallots is an aromatic backdrop to any meal.
Author: Martha Stewart
Resist temptation, and allow the cobbler to cool to room temperature before serving so tomato juices have time to collect.
Author: Martha Stewart
The sausage patties can be shaped ahead and refrigerated overnight; let stand for 30 minutes before cooking.
Author: Martha Stewart
Rolling out homemade pizza dough removes larger air pockets than if you stretch by hand; it ensures an evenly thin, crisp, almost cracker-like crust and makes an excellent white pizza. Schmear the dough...
Author: Martha Stewart
In this untraditional lasagna recipe adjusted to be kosher for Passover, matzo replaces the noodles and fontina cheese subs for ricotta and mozzarella. It's a deliciously different dinner.
Author: Martha Stewart
Keep an eye on your pan; the best indicator of doneness is appearance, not time. Just before the syrup reaches the shade you desire, remove it from the heat; the caramel will continue to cook for a few...
Author: Martha Stewart
The slightly bitter greens and bright dressing make this salad the perfect antidote to the winter blues.
Author: Martha Stewart
Beef eye of round may be substituted for the beef tenderloin. Follow the same method, roasting 10 minutes more for medium rare (30 to 35 minutes total).
Author: Martha Stewart
This spice-infused stew is great for a brisk fall day. For the most flavor and juiciness, we cooked the chicken on the bone.
Author: Martha Stewart
Snapper gets a bit of spice and lots of flavor with this paprika butter.
Author: Martha Stewart
Author: Martha Stewart
This recipe for crispy wontons comes from "Martha Stewart's Hors d'Oeuvres Handbook."
Author: Martha Stewart
Author: Martha Stewart
The classic nutty-sweet combo of peanut butter and jelly has escaped the confines of the sandwich and landed in a tart. With the help of a skewer, it becomes artfully (yet easily) swirled. It's versatile,...
Author: Martha Stewart
A sneaky spoonful or two of flaxseeds is enough to help this morning smoothie make you feel like a star.
Author: Martha Stewart
This souffle has a fruit-puree base, which makes it very light and intensely flavored.
Author: Martha Stewart
This pillowy soft, subtly sweet sandwich bread is a beloved breakfast staple in Japan and is typically eaten sliced very thick, lightly toasted, and served with accompaniments like butter and jam.
Author: Martha Stewart
Rich, earthy chicken livers sauteed in Marsala wine with shallots and Italian herbs are served over Creamy Polenta with Bacon and Sage.
Author: Martha Stewart
This comforting twist on lasagna is a great way to use up leftover chicken.
Author: Martha Stewart
Use this sweet pastry dough recipe to make our Classic Egg Custard Pie with Lots of Nutmeg.
Author: Martha Stewart
Red cabbage owes its sweet-tart taste to brown sugar and vinegar.
Author: Martha Stewart
This turkey-preparation method offers satisfying, boneless slices that contain both white and dark meat and savory stuffing, all encased in crisp, maple-glazed skin. The recipe is courtesy of Chef Todd...
Author: Martha Stewart
Shrimp are a great low-fat protein. Instead of frying them, we bake them at high heat. The cornbread stuffing protects the meat and becomes golden and crisp.
Author: Martha Stewart
This marmalade accompanies chef Ben Ford's recipe for Polenta Fries.
Author: Martha Stewart
Serve frites plain or accompanied by ketchup, mayonnaise or malt vinegar. Or, for a twist, try adding fresh chopped chervil to Dijon mustard.
Author: Martha Stewart
Tomato soup is a year-round staple, but it's at its best when made with ripe summer tomatoes.
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
This zesty rub is ideal for leaner foods such as turkey or chicken breasts and flaky white fish (such as halibut, cod, or snapper).
Author: Martha Stewart
It's easy to prepare this quick and delicious side dish; all it takes is a bit of whisking. Serve polenta straight from the pot, or cool, slice, and broil until crisp.
Author: Martha Stewart
Jerk is a Jamaican spice paste that usually includes scallions, habanero chile (also called Scotch bonnet), and allspice. Adjust the amount of chile to suit your taste.
Author: Martha Stewart
The name "gumbo" comes from the Bantu word for okra, a key ingredient in this Creole stew.
Author: Martha Stewart
Add a drizzle of ginger-infused syrup -- made with orange juice, sugar, ginger, and Cointreau -- and a garnish of mint and orange zest for a cool dessert on a sweltering afternoon.
Author: Martha Stewart
Make sure the onions are cooked until soft for best flavor with the greens.
Author: Martha Stewart
Roasting the vegetables, along with the pork, brings out their natural sweetness; the meat is moist, tender, and full of flavor.
Author: Martha Stewart
This honey-glazed carrot recipe is courtesy of chef Curtis Stone and goes well with his Roast Loin of Pork.
Author: Martha Stewart
Cornbread, toasted pecans, and sauteed wild mushrooms give this stuffing its character. Even after baking inside the turkey, the cornbread and pecans retain their crunch, while the mushrooms add a chewy...
Author: Martha Stewart
This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."
Author: Martha Stewart
Rather than the pungent flavor it has when raw, roasted garlic is mellow, sweet, and nutty. It's delicious spread on bread or mixed with cooked vegetables.
Author: Martha Stewart
Crispy breadcrumbs give baked fish an enticing texture. Find Portuguese rolls in the bread bins at the supermarket. If you like, save time by roasting the broccoli for later use in another dish.
Author: Martha Stewart
Sweet turnip and pumpkin meet Bartlett pears in this Pear and Autumn-Vegetable Soup touched with sage, finished with cream, and garnished with oven-dried pear slices.
Author: Martha Stewart
The secret to an even coating: Pour the batter into a tall container, such as a Mason jar, and dip in each hot dog.
Author: Martha Stewart
Easy to prepare, this quick weeknight dinner is also rich in flavor. Spend a few minutes making the savory yogurt sauce and herb relish, then let your supermarket take it from there. A store-bought chicken...
Author: Lauryn Tyrell
Easy press-in crusts are filled with a citrusy custard filling in these mini desserts. Gilded with gorgeous piped swirls of meringue, they're guaranteed to be a hit.
Author: Martha Stewart
If using wooden skewers, soak them in water for 30 minutes before grilling. To make lamb and turkey koftas at the same time, combine all the ingredients except the meat first, then transfer half the mixture...
Author: Martha Stewart
This Asian Chicken and Cabbage Salad makes for an easy dinner. You can use leftover chicken and the sesame oil helps give it an Asian flavor.
Author: Martha Stewart
"I've gotta tell you, it is a bit on the spicy side, so feel free to reduce the cayenne peppers if you're not a spice lover. With white rice served alongside, this is a complete meal." Emeril Lagasse
Author: Martha Stewart
Steaming the green beans keeps them tender, while sauteeing them with roasted red peppers and prosciutto builds tons of flavor.
Author: Martha Stewart
Basic bechamel is made of milk, thickened with flour and butter; add grated cheese to create Mornay sauce -- the key to creamy, crowd-pleasing mac and cheese. This recipe is adapted from the "Martha Stewart's...
Author: Martha Stewart