Easy Watercress and Leek Soup makes a peppery addition to our pureed soup with leeks and potatoes.
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
This recipe for zabaglione, a traditional custard dessert, comes from "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn.
Author: Martha Stewart
To quick-soak the beans, cover them with water in a saucepan, and bring them to a boil. Remove from heat, cover, and let them stand for an hour. Red beans -- a source of cholesterol-lowering fiber -- are...
Author: Martha Stewart
A flavorful green sauce of parsley and cilantro blankets salmon for a truly healthy and satisfying meal.
Author: Martha Stewart
Give your cocktail list a holiday twist with our Cranberry Martini.
Author: Martha Stewart
This savory pork dish has always been one of Mrs. Kostyra's favorites to prepare and -- since her childhood in Nutley, New Jersey -- one of Martha's favorites to eat. Surprisingly easy to make, the recipe...
Author: Martha Stewart
Want to make this recipe ahead? Cut the vegetables and refrigerate in separate airtight containers (line vegetables with damp paper towels), for up to one day.
Author: Martha Stewart
For an added crunch and a touch of sweetness, serve these homemade croutons along with your other favorite chili toppings.From Martha Stewart Living, Oct. 2010. Recipe by Lucinda Scala Quinn.
Author: Martha Stewart
This dip is what bagels dream about. With a kick of horseradish, this smoked salmon dip packs all the flavors of your favorite New York deli in to one bite.
Author: Martha Stewart
We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame.
Author: Martha Stewart
This traditional side gets a colorful update with a mix of red and green cabbages.
Author: Martha Stewart
Broccoli is at its peak from October through April-that's the best time to puree it in a soup like this one.
Author: Martha Stewart
You'll find a number of uses for this recipe's creamy stuffing. Try it on bruschetta or bagels, in sandwiches, or tossed with pasta.
Author: Martha Stewart
Use this recipe when making our Cucumber and Tomato Salad with Tahini Dressing.
Author: Martha Stewart
This recipe is from Entertaining with Emeril, episode 1.
Author: Martha Stewart
Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding bakers and seasoned pros to submit their recipes for some of the most delicious pies. Third-place winner Tom Ribando...
Author: Martha Stewart
This delicious chicken dinner relies on sweet apricots, savory goat cheese, and crunchy almonds for its flavorful center.
Author: Martha Stewart
You can make these extra-creamy mashed potatoes up to 1 day ahead. Reheat at 350 degrees in a foil-covered baking dish for 10 to 20 minutes.
Author: Martha Stewart
For a ten-inch cake, melt two teaspoons butter in the skillet before adding batter; bake for thirty-five minutes.
Author: Martha Stewart
Grilled peppers and red onion are combined with briny feta and herb-coated cannellini beans in this take on a Lebanese fattoush salad. Pita chips and a generous drizzle of red-wine vinaigrette bring crunch...
Author: Lauryn Tyrell
Author: Martha Stewart
Strawberries with Creme Fraiche and Sugar come together for the perfect warm-weather dessert.
Author: Martha Stewart
A sophisticated version of the supermarket standby, these moist cookies keep well.
Author: Martha Stewart
Tangy jarred artichokes from the pantry are brightened up with fresh ingredients for this make-ahead pasta salad: green beans, parsley, lemon, and red onion.
Author: Martha Stewart
This shrimp and tomato recipe makes a hearty lunch or supper, offering a piquant alternative to grits served with gravy, eggs, and bacon, the traditional breakfast fare.
Author: Martha Stewart
A zesty, spicy lime glaze helps these broiled shrimp skewers shine.
Author: Martha Stewart
Slightly spicy pepperoncini gives this conventional salad dressing extra bite.
Author: Martha Stewart
Learn to make this ethereal European sponge cake and you'll be rewarded with a repertoire of outstanding desserts.
Author: Martha Stewart
Emeril prepared this chicken cordon bleu recipe from his new book, " Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show." He also made Simple Turkey Meatloaf and Southern-Style...
Author: Martha Stewart
Our version of three-bean salad, a perennial picnic favorite, is made by tossing haricots verts, kidney beans, and cannellini with a tangy honey-mustard vinaigrette.
Author: Martha Stewart
Horizontal slices of rich brownie cake make dramatic stripes in this striking frozen dessert, which features all the fixings of an old-fashioned sundae -- and then some. Two kinds of ice cream -- vanilla...
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
Run a sharp knife under hot water to cut this layered cake into neat slices.
Author: Martha Stewart
Author: Martha Stewart
No guest will be able to resist this bite-size ball of gooey goodness.
Author: Martha Stewart
This year, bring the burger joint to Dad for Father's Day. Feta cheese-stuffed burgers are a delicious addition to any cookout and can be made up to a day in advance.
Author: Martha Stewart
Author: Martha Stewart
Chicken thighs are butterflied into cutlets, then dredged in panko breadcrumbs seasoned with thyme and toasted sesame seeds. Serve the golden beauties alongside an arugula salad tossed with celery and...
Author: Martha Stewart
Spoonfuls of creamy cornbread batter make a satisfying, down-home topping for this hearty chili made from leftover Thanksgiving turkey.
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
Martha first tasted this delicious sweet-potato spoon bread at The Elms, a restaurant and tavern owned by Brendan and Cris Walsh in Ridgefield, Connecticut.This recipe, part of Martha's Ultimate Thanksgiving...
Author: Martha Stewart
A scoop of this on the side of summer barbecue is pure heaven -- it's a welcome addition to your potato- and pasta-salad rotation.
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
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 recipe for mashed potatoes is courtesy of singer Trisha Yearwood.
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
Fresh herbs and vegetables are the focal point of this Greek-inspired meal that includes chickpea spread on pita.
Author: Martha Stewart
Try this delicious macaroni pasta salad, a favorite with Emeril Lagasse and his family. It makes for a great side dish for a summertime party.
Author: Martha Stewart
The ingredients in this vegetarian burger require no precooking. Simply combine them in a food processor and cook.
Author: Martha Stewart