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
Author: Martha Stewart
Make your own convenient salad blend in this Ultimate Salad Mix with Carrot, Cucumber, and Balsamic Vinaigrette. Use 4 cups here, then store the rest.
Author: Martha Stewart
Instead of potatoes, try these baked root-vegetable fries -- they're slightly sweet.
Author: Martha Stewart
Veracruz sauce is traditionally served with seafood, such as red snapper or shrimp. Here, we've mixed things up with chicken thighs that bake up juicy and crisp for a dinner that's quick and easy.
Author: Martha Stewart
Use this "Cooking School" stuffing recipe when making Stuffed Turkey Breast.
Author: Martha Stewart
You don't need to be a candymaker to master this easy brittle recipe! Melt together butter, light brown sugar, and honey, cook until they reach a boil, then stir in pumpkin seeds and cool until set. The...
Author: Martha Stewart
Just right for sharing, this rich, creamy dip -- made of mushrooms and bacon -- is always a hit.
Author: Martha Stewart
Cornmeal gives the coating great texture and crunch. Any firm white-fleshed fish can be substituted for the tilapia; we like cod, catfish, or haddock.
Author: Martha Stewart
This Latin-inspired pork roast is a hit at any holiday gathering. It's so easy, you'll find yourself making it all year long.
Author: Martha Stewart
With their crisp, buttery crust and creamy lemon filling, these little squares taste of spring. Have some with a glass of milk or a cup of tea.
Author: Martha Stewart
Ribbons of collards are combined with plump raisins, crunchy almonds, and a splash of vinegar in a side that's swift and easy enough for any day of the week.
Author: Martha Stewart
Here's a festive eggnog for the holidays-get to it quickly before the ice cream melts.
Author: Martha Stewart
Tartar sauce made at home stands far apart from the jarred kind. This herbed version is perfect for dunking fried shrimp -- and more.
Author: Martha Stewart
Feta and gorgonzola are two other cheeses you could try with this salad. Their flavors stand up to the steak, and, like goat cheese, they have the right texture for crumbling.
Author: Martha Stewart
Author: Martha Stewart
Use this simple recipe when making our cauliflower puree and cauliflower salad. It's also an easy side dish recipe.
Author: Martha Stewart
This mix of berries is our preferred finishing touch for summer (so long, cherry on top!).
Author: Martha Stewart
Glogg is a traditional Scandinavian spiced wine drink, and this recipe comes from Lotta Jansdotter'sHandmade Living is perfect for holiday parties or cold-weather gatherings of any kind, like New Year's...
Author: Martha Stewart
Closely identified with French cuisine, chestnut soups are low in fat. For a velvety smooth texture, pass soup through a fine strainer after the mixture has been processed and before adding the cream.
Author: Martha Stewart
Breakfast and lunch on one bun, this indulgent take on Cobb salad stacks avocado, blue cheese, turkey, crisp bacon, and a gently cooked egg.
Author: Martha Stewart
The parsley adds both color and flavor to this salad.
Author: Martha Stewart
Butter and dark brown sugar cook down into a syrupy glaze, imparting rich flavor and a glossy sheen to these sweet potato wedges.
Author: Martha Stewart
To grill radicchio and endives so that they are flavorful and moist, place them close together on the grill.
Author: Martha Stewart
In this dessert dish, tangy sour cream complements red grapes and brown sugar. Green grapes can be substituted or used in addition. Make sure to use seedless grapes.
Author: Martha Stewart
The trick to getting this meatless chili on the table in under an hour? Starting with marinara sauce. It's spiced with cumin and chipotle-chile powder and topped with thinly sliced jalapenos for heat.
Author: Martha Stewart
These chewy, sweet bars are a great alternative to fruitcake -- but they don't contain any alcohol, making them a kid-friendly holiday treat.
Author: Martha Stewart
Team creamy avocado with your favorite crunchy vegetables -- we used julienned cucumbers and carrots -- in these DIY sushi rolls. For our food editor's tips on how to roll like a pro, see How to Make Sushi...
Author: Martha Stewart
These shell-shaped, cakey cookies are a French treat traditionally served with tea. The buttery madeleines are spiced with ground cardamomand coated with a sweet citrus icing.
Author: Martha Stewart
Cut into pie-like wedges, this citrusy, streusel-topped bar cookie makes an unexpected yet spectacular Thanksgiving dessert.
Author: Martha Stewart
This smoothie gets a flavor boost from light coconut milk.
Author: Martha Stewart
Piquillo peppers, from northern Spain, are red and smoky-sweet. When stuffed with shrimp salad, they make a flavorful appetizer.
Author: Martha Stewart
Carrot juice is surprisingly sweet, and goes well with the tartness of the apples. When buying Granny Smiths, choose firm ones; they will produce a clearer juice.
Author: Martha Stewart
No need to wait until Thanksgiving to enjoy roasted chicken and rustic stuffing. For a delicious dinner no matter the season, bake a split bone-in chicken breast on a bed of celery, onion, garlic, torn...
Author: Shira Bocar
Granny Smith apples and acorn squash bring an earthy sweetness to this tangy sourdough stuffing/dressing, while hazelnuts add a satisfying buttery crunch.
Author: Martha Stewart
If you prefer your drinks on the sweeter side, add more superfine sugar to this lip-smacking rose sangria just before serving. It's full of delightfully sweet summer berries and delicious wine for easy...
Author: Martha Stewart
For this French-style composed salad, sliced ham and sauteed apple are presented with Gruyere, balsamic onions, rustic bread, and Boston lettuce dressed in tangy Dijon vinaigrette.
Author: Martha Stewart
This potato salad combines earthy, waxy fingerling potatoes with crunchy spring vegetables and mayonnaise flavored with fresh herbs.
Author: Martha Stewart
This savory "cake" is packed with pasta, meaty tomato sauce, and cheese. A springform pan allows it to hold its shape. It takes only a few minutes to pack the ziti into the pan for this dish.
Author: Martha Stewart
Here, cranberries add a light, tonic note in a wintry preparation of roasted pork tenderloin.
Author: Martha Stewart
Don't sweat the rising temperatures. Just drop one of these ice cubes infused with cucumber and basil into a tall glass of water, and watch the heat melt away.
Author: Martha Stewart
Create this delicious Glazed Lemon Blueberry Cake for your next springtime soirée.
Author: Martha Stewart
Slow-cooking onions in olive oil brings out their sweetness, which is offset by the acidity of the tomatoes and vinegar. This confit is wonderful with grilled meats. You'll want to keep some on hand all...
Author: Martha Stewart
You can bake and serve this homey dessert just as your grandmother would have-in a cast-iron skillet-or make it in a two-quart baking dish. It's filled with two of summer's shining stars-fresh apricots...
Author: Martha Stewart
Cooking the eggs over low heat with only a few stirs yields large, tender, creamy curds. Try serving them as part of our Make-Ahead Southern Brunch Menu.
Author: Martha Stewart
Serve these with chef Eric Ripert's mouthwatering Coq au Vin.
Author: Martha Stewart
This recipe for cheesy breadcrumb topping is courtesy of Susan Spicer and can be found in her cookbook, "Crescent City Cooking."
Author: Martha Stewart