Serve a side salad alongside this Chicken Parmigiana recipe for a well-rounded meal.
Author: Martha Stewart
Transform chocolate brownies into decadent cupcakes for a Valentine's Day sweet certain to induce a smile. They're perfect for an office party for 20 or a quiet dinner for two.
Author: Martha Stewart
This summer salad has it all -- crunchy, peppery greens; soft, smooth cheese; and sweet, smoky, slightly caramelized peaches hot off the grill.
Author: Martha Stewart
When combined with baking soda, buttermilk acts as a leavening agent, making biscuits and cupcakes more delicate and pancakes fluffier.
Author: Martha Stewart
This is a grown-up alternative to macaroni and cheese, but even kids might approve.
Author: Martha Stewart
Tender grilled asparagus and soft ricotta cheese top this grilled pizza. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree...
Author: Martha Stewart
A rich, decadent chocolate pots de creme is a mouthwateringly creamy dessert everyone will love.
Author: Martha Stewart
Easy Watercress and Leek Soup makes a peppery addition to our pureed soup with leeks and potatoes.
Author: Martha Stewart
Make this family-friendly chili for dinner and pack up leftovers for lunch the next day. The flavors only get better overnight.
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
Homemadesandwich cookies are somuch better than the onesthat fill grocery-storeshelves. Here, a pair of perfectly chewy chocolatecookies are brought togetherbya luscious maltedchocolate filling.
Author: Martha Stewart
Getting protein from seafood and beans, rather than meat, is a good way to keep arteries clear. This tuna and white beans recipe makes for a delicious snack or light lunch.
Author: Martha Stewart
Use this lime curd recipe to make our Blueberry Tart with Lime Curd and Fruit Tartlets.
Author: Martha Stewart
For this easy appetizer, mushrooms are stuffed with a mixture of finely chopped bread, goat cheese, scallions, and pepper. Once the mushrooms are filled, they are baked until warm, then broiled to brown...
Author: Martha Stewart
This recipe for zabaglione, a traditional custard dessert, comes from "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn.
Author: Martha Stewart
Serve these with chef Eric Ripert's mouthwatering Coq au Vin.
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
Simple Italian pesto adds depth to many dishes besides pasta (although tossed in bowl of al dente linguine is reason enough to love it). Bring dips, meats, sandwiches, and even soups to life with this...
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
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
Deliciously cheesy and protein-packed, this Croque Monsieur recipe is a meal that will have everyone asking for seconds. It's even more decadent topped with our Bechamel sauce.
Author: Martha Stewart
This lemon-flavored vodka recipe comes from Martha's TV kitchen.
Author: Martha Stewart
An elegant French-inspired tart to showcase delicate sour cherries. Its almond-flour shortbread crust tastes nutty (and doesn't require any rolling) and the frangipane filling provides a silky canvas for...
Author: Anna Kovel
Because tempered chocolate can be spread very thinly, it is useful for molding chocolate and coating candies, like our Dipped Chocolate Truffles.
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
Fresh parsley adds another layer of flavor to this side dish.
Author: Martha Stewart
Use this recipe to make Raspberry White Cake. Since sugar can slow the rate at which egg whites foam, it must be added very gradually to form these glossy peaks of frosting.
Author: Martha Stewart
Steamed edamame are sprinkled with gomashio, a blend of salt and toasted sesame seeds that can be made at home in a spice grinder.
Author: Martha Stewart
We serve this Cucumber, Corn, and Crab Salad on whole-grain toast as an open-face sandwich, but it is also delicious mounded on a bed of crisp salad greens for a summer meal.
Author: Martha Stewart
Flattening a whole chicken (a technique called spatchcocking) helps to put this roasted chicken dinner on the table in a hour, while wrapping the bird in salty prosciutto imparts irresistible flavor.
Author: Martha Stewart
This comforting soup is packed with protein and still clocks in at under 400 calories per serving.
Author: Martha Stewart
This is a wonderful Southern nonalcoholic drink. The recipe comes from Angeles Parlange's mother, who likes to serve it as an alternative to a mint julep.
Author: Martha Stewart
Flecks of espresso are dotted throughout these petite cookies, which are sandwiched together with creamy milk-chocolate ganache.
Author: Martha Stewart
Blackberries and shallots together add a distinctive flavor to these pork medallions, cut from tenderloin.
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
These salty-sweet peanut cookies are the perfect finish to lunch.
Author: Martha Stewart
This compound butter packed with crunchy, peppery grated radishes is delicious spread on toasted baguette in this appetizer reminiscent of the classic French snack.
Author: Martha Stewart
This is a delicious accompaniment to our Rib Roast with Rosemary-Garlic Potatoes.
Author: Martha Stewart
This cocktail is made with icy Moscato d'Asti, which is sweeter than champagne but much lighter than the rich dessert wine also made from Italian moscato grapes. Just the right medium for this fizzy drink,...
Author: Martha Stewart
This salad should be attempted only when melons are in season -- it's a great addition to an alfresco dinner in the heat of summer. Don't skimp out on the prosciutto -- it's what makes this dish.
Author: Martha Stewart
Use different cookie cutters or aspic cutters to create fun toppers for each of these dried-fruit tartlets, or cut decorative vents with a sharp knife.
Author: Martha Stewart
These plump little cakes -- grated potatoes with herbs, plus a red onion crown -- are baked in a muffin tin until crisp on the outside and tender on the inside. They can be served with broiled or grilled...
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
Make caramel, slice fruit, toast pecans, and let your guests make their own, if you like.
Author: Martha Stewart
This piquant rub, made with paprika and other spices, is best paired with fattier foods, including salmon, skirt steak, pork loin, and whole chicken.
Author: Martha Stewart
Astonishingly easy and unbelievably light, that's these dessert fritters. Ricotta whisked into the basic batter is the secret to the airy texture; fresh lemon and orange zest is another great addition...
Author: Martha Stewart
Author: Martha Stewart
We served this cool, refreshing soup in demitasse cups and filled the saucers with ice to keep it chilled.
Author: Martha Stewart