For a ten-inch cake, melt two teaspoons butter in the skillet before adding batter; bake for thirty-five minutes.
Author: Martha Stewart
These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor. If you are making the Gingerbread Town-Square Cake, you can use this template...
Author: Martha Stewart
This savory side pairs perfectly with shrimp, cod, halibut, or chicken cutlets.
Author: Martha Stewart
A little Madeira in this elegant gazpacho draws out the natural sweetness of shellfish. Shrimp stock, strained tomatoes, and vinegar form the flavorful base.
Author: Martha Stewart
Baking parchment, which can be purchased at kitchen-supply stores and some butcher shops, is useful to have on hand. Use any fresh herb you like with the fish.
Author: Martha Stewart
These glazed cupcakes are adapted from a recipe by Martha's late mother, Martha Kostyra, who was an avid baker. She especially enjoyed making spice cakes. The orange glaze is also hers, but the cupcakes...
Author: Martha Stewart
Serve these simply prepared pork chops with our Apricot-Mustard Sauce.
Author: Martha Stewart
What's better than turkey with stuffing? Turkey with stuffing wrapped in bacon, of course.
Author: Martha Stewart
Don't be afraid to splurge on the wild mushrooms -- you only need a few, and they add fantastic flavor to this dish. Serve with our Spaetzle with Butter and Parsley.
Author: Martha Stewart
Grab a can of pineapple and a jar of red curry paste, toss the takeout menu, and enjoy spicy-sweet broiled beef kebabs in just 20 minutes.
Author: Martha Stewart
A zesty, spicy lime glaze helps these broiled shrimp skewers shine.
Author: Martha Stewart
Add savory or spicy flavors to party nuts with our food editors' favorite add-ins.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This recipe is from Entertaining with Emeril, episode 1.
Author: Martha Stewart
Serve with Canlis chef Jason Franey's Slow-Roasted Heritage Turkey with Orange and Sage and Sausage and Sage Un-Stuffing.
Author: Martha Stewart
Carrots, steamed and mashed, make a simple side dish that goes well with seared steak, roast beef, or barbecued ribs. A spoonful of butter and honey brings out the sweetness in the carrots, and the chili...
Author: Martha Stewart
Roast chicken is so good, you may not want to stray from the classic-but then you would never know how easy it is to transform the flavor by varying the seasonings and vegetables. This recipe comes from...
Author: Martha Stewart
Once iced, these cookies need to dry completely overnight before being stamped with a message for your sweetheart.
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
Cool, buttery avocado makes a soothing salsa -- a palate-pleasing contrast to spicy meats, such as these cayenne-rubbed chicken breasts.
Author: Martha Stewart
Pasta plus five other ingredients (and a little salt) makes a great meal.
Author: Martha Stewart
This is perfect on our Chicken, Tomato and Bread Cubes with Lemon-Oregano Marinade kebabs.
Author: Martha Stewart
This recipe for crystallized rose petals is from pastry chef Johnny Iuzzini's "Dessert FourPlay" and is used to make Chocolate-Beet Cakes with Candied Beets and Rose Petals.
Author: Martha Stewart
Not only is this white bean and chicken chili delicious served over rice with all the fixins' -- but it's also an unexpected and tasty burrito or quesadilla filling.
Author: Martha Stewart
The ingredients in this vegetarian burger require no precooking. Simply combine them in a food processor and cook.
Author: Martha Stewart
This is a tasty and refreshing spritzer for hot summer days.
Author: Martha Stewart
Calamari lend sophistication to robust ingredients like new potatoes and garlic.
Author: Martha Stewart
As far as classic sandwiches go, ham and cheese has to be right up there with peanut butter and jelly. Part of its appeal is its adaptability. Here, French ham mixes with nutty Gruyere and mild hard-cooked...
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
These buttery French tea cakes are known for being shaped like a bar, but they taste good in any form.
Author: Martha Stewart
Spice up a summer meal with a grilled dish that tastes of the Caribbean islands.
Author: Martha Stewart
Mini but mighty, these rich, Middle Eastern-inspired rings are made with half flour, half ground pistachios (for a vivid-green color, seek out the blanched Sicilian variety), and flavored with pistachio...
Author: Martha Stewart
Dried figs are poached in a citrusy syrup and served with a dollop of fresh ricotta and a sprinkling of cinnamon.
Author: Martha Stewart
Inspired by the ingredients for a traditional Spanish green gazpacho, this refreshing salad is served with a sherry, parsley, and tarragon dressing.
Author: Martha Stewart
A mandoline is ideal for slicing radishes into perfect thin rounds, but a sharp knife also works. The vegetables can be trimmed and sliced a few hours ahead. To keep them crisp, wait to toss them with...
Author: Martha Stewart
The flavors of chipotle chiles and lime juice make this a tangy, spicy side dish.
Author: Martha Stewart
Author: Martha Stewart
More gelato recipes: Blood-Orange Gelato, Gingersnap Gelato, Pistachio Gelato, Coconut Gelato, Ricotta Gelato, Mint Chocolate Chip Gelato.
Author: Martha Stewart
Spicy Curry Powder and and Lemongrass Paste flavor this classic chicken curry. Serve with jasmine rice tossed with scallions, chopped cilantro, salt, and pepper.
Author: Martha Stewart
Applesauce is hidden beneath paper-thin, petal-like slices of Empire apples. The fluted pastry shell is filled with the rosy sauce that's spiked with Calvados. More Calvados and a glaze of red currant...
Author: Martha Stewart
The basic curry powder used to flavor this easy-to-make Indian-spiced halibut dish is enhanced by bittersweet fenugreek seed, mustard, cardamom, and cloves; brown sugar diminishes the heat. Just before...
Author: Martha Stewart
Author: Martha Stewart
This potato salad takes its dressing from the French; the potatoes are infused with white wine, chicken stock, and a light vinaigrette instead of gloppy mayonnaise.
Author: Martha Stewart
The natural nuttiness of cauliflower is brought out when it gets roasted in the oven and then tossed with chickpeas, creamy ricotta, and shell pasta in this easy weeknight dinner option.
Author: Martha Stewart
You can also serve this soup cold or at room temperature. Puree it in batches to prevent overflow (particularly because you do so while it's hot), if needed. You can stir in a small amount of water to...
Author: Martha Stewart
Meringue is easy to form when wet but holds its shape after baking, so it's ideal for creating pastries in fanciful shapes. Chef Michel Richard, of Citronelle in Washington, D.C., uses meringue to build...
Author: Martha Stewart
This Asian-style dish uses skirt steak and green beans for a tasty supper.
Author: Martha Stewart
Caramelized scallops embody the ultimate fresh-from-the-sea flavor. Chopped hazelnuts and a hazelnut vinaigrette lend a unique flavor.
Author: Martha Stewart
Vanilla is truly a precious commodity -- only use the best. Follow this recipe to make your own vanilla egg cream.
Author: Martha Stewart