That natural sweetness of roasted pears is enhanced by crumbled almond cookies and a dollop of mascarpone -- a rich Italian cream cheese. For a substitute, combine 1/2 cup room-temperature regular cream...
Author: Martha Stewart
Sauteed shallots, awase miso (a blend of the white and red varieties), and pasta water make a sensational sauce for spaghetti. And it's all ready in less than 20 minutes!
Author: Martha Stewart
A sour cream and buttermilk dressing adds tang to this sweet-and-savory salad.
Author: Martha Stewart
This recipe can also be made as one large pie: Use a nine-inch pie pan and half of the pie dough recipe; freeze the remaining dough for a later use.
Author: Martha Stewart
Everyday Food host Sarah Carey's jam recipe skips the traditional pectin and calls for just four ingredients: fruit, sugar, salt, and fresh lemon juice.
Author: Martha Stewart
A sauce made from mushrooms,Madeira wine, and chicken stock is thickened in a wok, then combined with pasta and fresh baby spinach.
Author: Martha Stewart
Equally delicious warm or at room temperature, this pasta dish is great for a picnic.
Author: Martha Stewart
The combination of cheese, peppers, and smoky chorizo sausage makes this tortilla irresistible. The pork sausages are seasoned with paprika, which gives them their characteristic flavor and color.
Author: Martha Stewart
This calls for red wine vinegar but any other vinegar you have handy will do.
Author: Martha Stewart
Polenta squares with prosciutto and Taleggio cheese can be made in advance and broiled just before serving.
Author: Martha Stewart
No ordinary breakfast, gingerbread waffles are an easy indulgence and best served with tangy sour cream and tart lingonberry preserves -- although, truth be told, they're delicious with any type of berry...
Author: Martha Stewart
The Oven-Roasted Chestnuts are key to this stuffing and add a unique nuttiness that practically screams "fall."
Author: Martha Stewart
Sour cream gives this pound cake a rich, moist texture. This recipe is from Julie Richards, of Charlottesville, Virginia.
Author: Martha Stewart
Orange, grapefruit, and apple join crunchy jicama and cucumber in a salad.
Author: Martha Stewart
Spread this sweet chutney on chicken or turkey sandwiches, or use it as an accompaniment to lamb, pork, or chicken.
Author: Martha Stewart
A blueberry-studded triple-decker cake is decorated with swirls and rosettes of frosting flavored with black raspberry jam, followed by a tumble of fresh berries.
Author: Martha Stewart
These brownies a la mode get topped with chocolate sauce, nuts, and coconut.
Author: Martha Stewart
Though excellent with cold raw oysters, this lively sauce can also be drizzled onto crab cakes, or added to crab dip or oyster stew for a little extra zip.
Author: Martha Stewart
The mayonnaise in this potato salad gets a boost from anchovies. Refrigerate extra mayo in an airtight container, up to 5 days. Try it on sandwiches or with french fries.
Author: Martha Stewart
Try this soup recipe from chef Amanda Freitag of The Harrison for a healthy and warming autumnal meal.
Author: Martha Stewart
With fresh basil at its summer peak, we can add more basil and less oil and nuts to this recipe.
Author: Martha Stewart
This ricotta ice cream is a delicious, egg-free and easy frozen treat. The creaminess of the ricotta gets a tart bite from firm berries.
Author: Martha Stewart
Author: Martha Stewart
You can either extract your own pomegranate juice with a juicer or buy pomegranate juice at your local grocery store.
Author: Martha Stewart
This handheld riff on Frito pie features beef patties topped with chili-spiked sautéed onions, pickled jalapeños, melty American cheese, and crunchy Frito chips. A soft potato roll holds this flavor-packed...
Author: Martha Stewart
White-flour garganelli are just right for the subtle flavors of a slow-simmered pork ragu. You can find mortadella at Italian markets and gourmet shops.
Author: Martha Stewart
The slightly bitter greens and bright dressing make this salad the perfect antidote to the winter blues.
Author: Martha Stewart
Think beyond basil: Pesto is a great way to use leftover herbs.
Author: Martha Stewart
A special blend of artichoke, onion, tomatoes, olives, and white wine make the perfect seasoning and sauce for your lamb chops.
Author: Martha Stewart
Put your broiler to good use with this recipe featuring salmon and pineapple brushed with a maple syrup and cayenne glaze that's done in 20-minutes.
Author: Martha Stewart
Note: This recipe is adapted from HomeBaking: Sweet and Savory Traditions From Around the World by Jeffrey Alford and Naomi Duguid. Copyright ©2003 by Jeffrey Alford and Naomi Duguid. Reprinted by permission...
Author: Martha Stewart
Be sure to squeeze all juice from the onion; this will prevent the patties from falling apart.
Author: Martha Stewart
Ground lamb is spiced with cumin, sumac, coriander, and Aleppo pepper for these flavorful kebabs. The herbed yogurt is a bright. refreshing accompaniment.
Author: Martha Stewart
Use this recipe when making our Artichoke Bottoms au Gratin.
Author: Martha Stewart
Fill pull-apart rolls with lobster (or chicken or egg salad), and you've got yourself an easy appetizer. This recipe comes from our latest book Martha Stewart's Appetizers (Clarkson Potter).
Author: Martha Stewart
Serve this sauce as a dip for vegetables or as a topping for grilled fish or steak. Toss with boiled potatoes, sauteed greens, or cooked shredded chicken. Stir it into an omelet, scrambled eggs, pasta,...
Author: Martha Stewart
Our Chocolate Bowls make a handsome presentation for gelato.
Author: Martha Stewart
Try oat-and-nut-rich muesli with appleslices and low-fat yogurt for a breakfast that will get youup andgoing.
Author: Martha Stewart
Swap oats in for breadcrumbs and add umami-rich Grana Padano and fresh parsley to make a flavorful coating for chicken breasts. A quick turn in the skillet later, dinner is on the table.
Author: Martha Stewart
Author: Martha Stewart
Use this ice cream recipe to make our Caramel Apple Sundae.
Author: Martha Stewart
This Basque seafood stew features bay scallops, red snapper, and clams in their shells; tomato wedges, tiny Spanish olives, and a garnish of chopped fresh parsley round out the flavors.
Author: Martha Stewart
In this tortilla soup, chicken and broth are simmered with cilantro for Southwestern flair. The hot soup is topped with strips of toasted tortillas, sour cream, and guacamole.
Author: Martha Stewart
Author: Martha Stewart
The crispness of the romaine lettuce and radishes contrasts nicely with the smooth richness of the ripe avocado slices and the saltiness of the tuna.
Author: Martha Stewart
Prepare several batches of this sparkling summer cocktail (pictured, right) from Joe Campanale in advance and avoid having to mix drinks while guests are present. Also Try:Blame It on the Aperol, Santo...
Author: Martha Stewart
Serve a restaurant-style fall brunch at home with brioche French toast, caramelized apples, and nutty frangipane (almond-flavored cream or paste) from chef Alain Allegretti.
Author: Martha Stewart