More than a refreshing drink, this jewel-toned juice cooks down with citrus, garlic, and rosemary into an unexpected glaze for chicken.
Author: Martha Stewart
Author: Martha Stewart
For an easy spin on the Hanukkah top, whip up these fun, kid-friendly treats. Marshmallows form the dreidels' bodies, chocolate kisses serve as the tips, and pretzel sticks act as the knobs. A quick dip...
Author: Martha Stewart
Ask your butcher to remove the chine, feather bones, and any excess fat from the crown roast. You can have the butcher grind the trimmings to reserve for another use.
Author: Martha Stewart
When you buy soft-shell crabs, have them cleaned at the fish market. Here, they are served on a bed of arugula with a Lemon-Red Pepper Confit.
Author: Martha Stewart
This calls for red wine vinegar but any other vinegar you have handy will do.
Author: Martha Stewart
In these chocolate cookies, olive oil stands in for butter which results in a crisp texture and more intense cocoa flavor. A touch of honey in the dough lends a deeper sweetness than sugar alone. Delightfully...
Author: Lauryn Tyrell
Chef Emeril Lagasse's classic compound butter, from his book "From Emeril's Kitchens," adds decadent flavor to his Dry-Aged Rib-Eye Steaks.
Author: Martha Stewart
Classic mac and cheese gets a touch of Southern charm when the flavors inspired by pimiento cheese are added. Flecks of roasted bell pepper, a little mustard powder and cayenne for zip, and a good amount...
Author: Martha Stewart
Popular in Thai restaurants, these skewered pieces of marinated meat are known as "satay" and can be served as a snack, appetizer, or main dish.
Author: Martha Stewart
Grilling vegetables in foil packets seals in moisture for tasty, tender sides hot off the barbecue -- and you won't have to wash a single dish.
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
This smoothie gets a flavor boost from light coconut milk.
Author: Martha Stewart
Use the crisps to absorb the broth from our Poached Halibut in Lemon-Thyme Broth.
Author: Martha Stewart
The fruit can be segmented one day ahead and stored in its juices in the refrigerator. The salad can be loosely covered and stored in the refrigerator for up to eight hours.
Author: Martha Stewart
Also known as a "Mexican potato," jicama's flavor is often described as a cross between a potato and an apple -- it's the perfect crunchy, juicy addition to this slaw.
Author: Martha Stewart
Author: Martha Stewart
Use this homemade granola as a topping for yogurt, enjoy it as a cereal with milk, or simply snack as is. It's easy to make and is more economical than store-bought.
Author: Martha Stewart
Basil, cilantro, mint, and peanuts give this tofu stir-fry a fresh, Thai-inspired flavor. Serve with rice noodles or jasmine rice.
Author: Martha Stewart
Just a few minutes under the broiler caramelizes the brown sugar which is a perfect compliment to the tart flavor of the grapefruit.From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan Books).
Author: Martha Stewart
This dish is a symphony of seemingly contradictory elements -- economical yet special, simple yet complex. In short, it's a perfect brunch dish.
Author: Martha Stewart
These confectioners'-sugar-dusted almond cookies are also made with fruit (orange zest) and spice (anise seed), giving them a complex flavor.
Author: Martha Stewart
In this updated version of classic pork schnitzel, thin slices of pork tenderloin are coated in Dijon-mustard-infused eggs before being breaded and fried until golden.
Author: Martha Stewart
This mouthwatering recipe from audience member Marjorie Johnson took home the blue ribbon at our first pie contest.
Author: Martha Stewart
A tip when making this chicken dinner: Cutting slashes into the meat helps it absorb the flavor of the za'atar (herb) rub in this easy one-sheet pan meal.
Author: Martha Stewart
This recipe is a stone-cold project, but trust us--it's worth every step. Four layers go into a bowl: a no-bake cheesecake batter, a blend of freeze-dried cherries and cookie crumbs, ice cream spiked with...
Author: Greg Lofts
Make the rice pudding in the morning or a day ahead of time if serving with the warm bananas. Or enjoy it warm or at room temperature with a splash of cold heavy cream.
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 delicious Creamy lemon-chive dressing is courtesy of chef Patricia Wells' "Vegetable Harvest."
Author: Martha Stewart
A frittata is perfect for a simple supper. This one is made with extra egg whites to lower fat content.
Author: Martha Stewart
Serve this soup with slices of crusty bread, slathered with the roasted garlic and tomatoes.
Author: Martha Stewart
Sprinkled with herbs and roasted with garlic, the humble plum tomato becomes something luxurious and delicious.
Author: Martha Stewart
This nutty pilaf is a variation on a recipe from columnist Susan Spungen's grandmother Essie, and is perfect for soaking up the rich juices from Juki's Short Ribs.
Author: Martha Stewart
Tart goat cheese is the perfect counterpoint to crunchy, rich walnuts in this appetizer perfect for your next cocktail party.
Author: Martha Stewart
Author: Martha Stewart
This simple, icy dessert will transport you to more tropical climes thanks to the tart and sweet flavors of lime and mango.
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
Amber-colored cloudberries, also known as bake-apple berries, yellow berries, and mountain berries, are too tart to eat by themselves but make excellent jam. This Scandinavian recipe for cloudberry layer...
Author: Martha Stewart
Risotto is typically made with Arborio rice, but pearl barley is a good substitute; it produces a dish that is similar in texture but with a nuttier taste and more fiber.
Author: Martha Stewart
Charred bells lift a chicken dish to a flavorful new place. The chicken breasts are skinless (which cuts their fat in half) and marinated in garlic, marjoram, and olive oil, then grilled. In the mix are...
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
Our tangy crust pairs well with the rich pecan-and-butterscotch filling. This is an intermediate-level recipe.
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
Enjoy a taste of summer with our classic shrimp boil complete with baby potatoes and corn on the cob. Red chile, garlic, onions, and Old Bay seasoning give this Low-Country classic its kick.
Author: Martha Stewart
Artichokes are bathed in olive oil, white wine, red-pepper-flakes, garlic, and fresh herbs and braised until tender in this classic Roman dish.
Author: Martha Stewart
This recipe is a flavorful and decadent variation on classic mashed potatoes.
Author: Martha Stewart
A generous helping of two types of chips--semisweet and milk chocolate--makes these soft, cakey cookies--an alternative to the traditional recipe--even more tempting than usual.
Author: Martha Stewart
Try this tartar sauce recipe with Emeril's Southern-Style Pan-Fried Catfish from his new book, "Emeril 20-40-60."
Author: Martha Stewart