This bright-green jelly is traditionally served with lamb.
Author: Martha Stewart
Making chili oil from scratch is easy and adds a delicious complex flavor to this dish, but you can use regular hot chili oil instead in a pinch.
Author: Martha Stewart
Author: Martha Stewart
Grilling turkey outdoors, on a rotisserie, introduces a whole new dimension to its flavor. Wrap the turkey tightly with butcher's twine to keep the wings and legs from burning.
Author: Martha Stewart
Author: Martha Stewart
Crisp cucumber and fresh mint and basil add a welcome savory note to this verdant fruit salad.
Author: Martha Stewart
Apples and honey, Rosh Hashanah's symbols of a sweet new year, are perfect additions to a loaf of challah.
Author: Martha Stewart
Everyone will scream for this twist on soft-serve dunked in a chocolate shell. Chill the frosted cakes while you make a semisweet-chocolate glaze; after it cools to room temperature, carefully dunk them....
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
Fresh raw vegetables require few embellishments to highlight their flavors.
Author: Martha Stewart
Caramelized shallots and sauteed lettuce enhance the sweetness of fresh peas in this warm spring salad.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This cocktail can be served as a dessert, or you can drink it instead of tea on a freezing winter afternoon.
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
These savory pan-fried cakes are an ideal transition food for kids 10 months and older. The soft carrot wedges round out the meal.
Author: Martha Stewart
Author: Martha Stewart
Steaming sea bass keeps its richlayers of flavor intact. An addedbonus is that it's very low in fat.
Author: Martha Stewart
The spiciness of stir-fried shrimp is balanced bythe mild flavors of coconut noodles and baby bok choy.
Author: Martha Stewart
Is it a dressing or a dip? Who cares? Green goddess dressing, the beloved California creation, doubles as a dip for a summertime crudite platter. The creamy concoction is studded with chopped fresh herbs...
Author: Martha Stewart
Don't stop at hot dogs: The sweet, spicy, puckery relish is great on burgers, sausages, and chicken breasts, too.
Author: Martha Stewart
By mixing pureed cauliflower with just a few other ingredients, it's easy to whip up this delicious soup.
Author: Martha Stewart
Author: Martha Stewart
Think beets are high maintenance? Think again. Peeled and diced, they tenderize in 10 minutes. Poached eggs also work in this recipe -- simply spoon over the hash.
Author: Martha Stewart
A grunt, sometimes called a slump, is a classic American skillet dessert combining fruit stew and a fluffy dough topping. Whether you're plucking berries at your campsite or at the farm stand, this is...
Author: Martha Stewart
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
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
Once it has cooled completely, the syrup can be stored in an airtight container in the refrigerator for up to one month.
Author: Martha Stewart
Stewing is a three-step process: Brown the meat, add aromatics, seasonings, and a generous amount of liquid, and then simmer on the top of the stove until the chicken is tender.
Author: Martha Stewart
This recipe is a flavorful and decadent variation on classic mashed potatoes.
Author: Martha Stewart
Other mild sausages, such as bockwurst and boudin blanc, are also delicious prepared this way. Serve the sausages with grainy or Dijon mustard.
Author: Martha Stewart
Use the leftovers from our Pork Chops with Fennel and Carrots for this recipe -- they give a meaty heft to vegetable tomato sauce over pasta.
Author: Martha Stewart
This is a delicious accompaniment to our Rib Roast with Rosemary-Garlic Potatoes.
Author: Martha Stewart
These bars make a delicious afternoon snack during holiday time.
Author: Martha Stewart
Author: Martha Stewart
Here's a simple and satisfying way to feed hungry guests with no fuss: Set out these sandwich fixings on a buffet at your next party or game night; feel free to add or substitute your own favorite fillings...
Author: Martha Stewart
Make Martha's Butterflied, Rolled, and Roasted Leg of Lamb for a scrumptious Easter dinner. Everyone will love the way this protein is prepared.
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
Ricotta cheese is lightly sweetened and mixed with chopped dark chocolate. Dip into it with your favorite store-bought biscotti or bake a batch of sturdy homemade cookies. A platter of fresh fruit, such...
Author: Martha Stewart
Homemade citrus curd -- a mixture of eggs, sugar, butter, and orange and lime juices -- adds tangy flavor to this mousse.
Author: Martha Stewart
Clever shortcuts make these individual potpies from reader Martha C. Neumann of Bloomfield Hills, Michigan, surprisingly easy. Store-bought rotisserie chicken and pie dough cut the prep time; fennel bulb,...
Author: Martha Stewart
The heady flavors of Provence come together in this side dish, which can be assembled up to four hours ahead and reheated at the last minute.
Author: Martha Stewart
Author: Martha Stewart
You loved our cornbread hors d'oeuvres baked in mini-muffin tins, so we found a way to make them even more scrumptious. Mix in one of the sweet, savory, or spicy flavor combinations below, or create your...
Author: Martha Stewart
This delicious brandy milk punch recipe can be found in "In the Land of Cocktails" by Ti Adelaide Martin and Lally Brennan.
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