Fresh produce needs only a light dressing to turn it into a worthy side dish.
Author: Martha Stewart
This homey dessert is irresistible served warm.
Author: Martha Stewart
This dish is great served at room temperature, which means more space in the oven for turkey and other sides come Thanksgiving.
Author: Martha Stewart
Keep your cool this summer by turning off the oven -- this recipe makes a delicious Mediterranean-inspired meal out of rotisserie chicken.
Author: Martha Stewart
Try our creamy, not-too-heavy rendition of an American lunch standby.
Author: Martha Stewart
Celebrate Passover with a chiffon cake so tender and airy, you'll be tempted to make it year-round (even if you don't observe the Jewish holiday). To keep it kosher, whipped egg whites act as the only...
Author: Martha Stewart
This Tuscan-Style Turkey Alla Porchetta is the perfect Thanksgiving dish. If you can, order your turkey from a local farm, and ask for it to be boned with the skin on. The wing and leg bones should be...
Author: Martha Stewart
These buttery French tea cakes are known for being shaped like a bar, but they taste good in any form.
Author: Martha Stewart
This Tuscan soup is a good way to use a bumper crop of tomatoes and basil, as well as any leftover bread. The bread soaks up the flavorful liquid as it cooks, becoming soft and lending body.
Author: Martha Stewart
This modern version of the classic cookie will dazzle your guests when they get home with their takeaway treats.
Author: Martha Stewart
Keep dinner under wraps: Seal ingredients in parchment to trap moisture and flavor and you'll uncover a delicious meal.
Author: Martha Stewart
This recipe adapted from "LaBelle Cuisine" by Patti LaBelle (Broadway; 1999).
Author: Martha Stewart
This refreshing drink combines floral flavors from the Mediterranean, the sweetness of muddled cucumber, and a little bite from the Democratic Republic of Congo's "fever tree." It's an enlivened take on...
Author: Martha Stewart
This mousselike dessert is so airy it's liable to float right off your plate. Combine that texture with the cool flavor of peppermint-laced chocolate, and you have a treat that just might send you to cloud...
Author: Martha Stewart
Work on the orzo and salad while the chicken roasts-the whole meal will hit the table in about a half hour. When cut into small pieces and roasted at high heat, even bone-in chicken cooks quickly. Everyone...
Author: Martha Stewart
A green bean casserole updated with artichokes adds spark to winter weeknight meals.
Author: Martha Stewart
Stash some shrimp in your freezer for nutritious last-minute meals. Here, frozen shrimp stars in this spaghetti recipe with cherry tomatoes and kale. Get the shrimp thawing before you start the pasta and...
Author: Martha Stewart
Think of these sweets as deconstructed biscotti. The cookies have a similar flavor, but here the dough is pressed into a single flat sheet for faster baking and then broken into jagged pieces.
Author: Martha Stewart
Calamari lend sophistication to robust ingredients like new potatoes and garlic.
Author: Martha Stewart
Donald Barickman, who developed this crowd-pleasing recipe, cooks the salmon over a homemade barbecue pit, but you can use a large gas or charcoal grill. The longer the salmon cooks, the more pronounced...
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
Author: Martha Stewart
This Southern cooking classic is rich, creamy, savory, and as spicy as you like.
Author: Martha Stewart
This is a recipe from chef Anthony Bourdain, host of "No Reservations" and author of eight books, including best seller "Kitchen Confidential." A 31-year veteran of professional kitchens, Bourdain is the...
Author: Martha Stewart
Tangy olives balance sweet onions and peppers in this salsa. Its tartness is a good alternative to a squeeze of lemon juice on different sorts of white fish, such as tilapia.
Author: Martha Stewart
Also known as vichyssoise, this classic soup is rich and delicious.
Author: Martha Stewart
Author: Martha Stewart
For this gourmet take on a potluck classic, the casserole is assembled and the shallots are cooked ahead of time. Just before serving, pop the dish under the broiler for about 10 minutes.
Author: Martha Stewart
Make use of unripened green tomatoes, grilled and dressed with basil sauce, in this simple side that goes well with fried chicken or grilled steak.
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
This tangy dinner salad gets heft from the meat and a little crunch from the cashews.
Author: Martha Stewart
A little bit of steam ensures that you'll never have an under- or overcooked egg white again.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
The combination of fresh seafood with fennel, capers, and tomatoes is typical of Sicilian dishes.
Author: Martha Stewart
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 potato skins are stuffed with juicy ground beef, sour cream, jalapenos, and other taco-inspired toppings for a satisfying snack sure to please everyone at your game-day party.
Author: Martha Stewart
Pickling was popular during World War II and was considered patriotic for its frugality. Whole pickling spices, bay leaves, white wine, and sugar give these red and golden beets a bright, sweet, relish-like...
Author: Martha Stewart
Traditionally enjoyed in Europe during the Christmas season, this wine is served warm and makes any holiday gathering more festive.
Author: Martha Stewart
Author: Martha Stewart
Lemon, horseradish, and scallions brighten these healthful salmon burgers. Broiling them creates a delicious golden-brown crust without extra fat.
Author: Martha Stewart
Pumpkin puree flavors these dense, cakey buttermilk donuts that are baked in the oven, not fried. Rolled in cinnamon sugar and ground pepitas, they're just the thing for a fall party.
Author: Martha Stewart
Author: Martha Stewart
Use the crisps to absorb the broth from our Poached Halibut in Lemon-Thyme Broth.
Author: Martha Stewart
Greek yogurt is thicker, creamier, and higher in protein than regular yogurt, so it makes a deliciously creamy dressing with a tang that pairs nicely with beets.
Author: Martha Stewart
Cooking in parchment paper eliminates the need for cooking oil. These potatoes infuse the air with an irresistible fragrance when the packet is opened.
Author: Martha Stewart
Author: Martha Stewart
Graham flour is available at bobsredmill.com. Find star-shaped cookie cutters at baking-supply stores or at cookiecutter.com.
Author: Martha Stewart
This dense, single-layer cake is especially easy because it's supposed to look imperfect and requires no frosting. A dozen eggs, nearly a pound of butter, and 12 ounces of bittersweet chocolate make it...
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
Enjoy the zesty flavor of a ginger mojito without the alcohol in this long, cool, sparkling drink.
Author: Riley Wofford