Serve these delightfully boozy cherries with Lemon-Almond Biscotti and whipped mascarpone cream for a perfect dessert. Recipe adapted from Mindy Fox.
Author: Martha Stewart
This vegetarian pasta dish is popular in Sicily and southern Italy.
Author: Martha Stewart
This family-friendly lasagna recipe comes from White House executive chef Cristeta Comerford. Also try:Winter Green Salad with Honey-Apple Cider Vinaigrette
Author: Martha Stewart
This simple shortbread recipe is patted firmly into a baking pan; shapes are cut with a cookie cutter.
Author: Martha Stewart
An aperitif like this Pernod-Bourbon Spritz (pictured on the right) helps to stimulate the appetite, just the thing for before a celebratory feast like Thanksgiving. The two powerful ingredients, anise-flavored...
Author: Shira Bocar
Chili paste and fish sauce give these shrimp a Thai-inspired flavor and a crowd-pleasing reputation. Both the paste and sauce are available in the ethnic-food aisles at many supermarkets, in Asian grocery...
Author: Martha Stewart
Use our Whole Roasted Tomatoes and Simple White Rice as the base for this New Orleans-style dish.
Author: Martha Stewart
This recipe for cranberry-almond tarts is from New York City's How Sweet It Is bakery.
Author: Martha Stewart
Chicken breast, new potatoes, and sugar snap peas are all steamed in the same basket along with fresh oregano for this satisfying dinner salad. A lively lemon-Dijon dressing, salty feta, and of course...
Author: Martha Stewart
Subtly sweet carrots spring to life when paired with the nutty richness of sesame seeds.
Author: Martha Stewart
Make and freeze the pecan- and dried fruit-studded cornbread up to a month in advance, and all you have to do on Thanksgiving is add a few more ingredients and bake.
Author: Martha Stewart
When you want something deliciously different for lunch: This burger is made with all of the seasonings and spices used in tandoori cooking, so the flavors really ring true.
Author: Martha Stewart
This refreshing summertime fruit salad is made with plums, peaches, watermelon, raspberries, and mint.
Author: Martha Stewart
This recipe is from Chef Vitaly Paley's "The Paley's Place Cookbook" and is used in his Savory Bread Pudding.
Author: Martha Stewart
This recipe from chefs Lee Hanson and Riad Nasr (Minetta Tavern) is used to make their Roast Farmers Chicken.
Author: Martha Stewart
Satifsy your sweet tooth with this naturally delicious snack.
Author: Martha Stewart
This recipe for spicy, stewed beef is from Tom Hanemann, of Memphis.
Author: Martha Stewart
This recipe is adapted from Jamie Oliver's cookbook, "The Naked Chef Takes Off" (Hyperion, 2001).
Author: Martha Stewart
This rich custard, like the filling for a traditional pumpkin pie, is baked in a hollowed-out 'SmallSugar Pie' pumpkin and topped with a drizzle of maple syrup and a large spoonful of whippedcream.
Author: Martha Stewart
To ensure your omelets turn out just right, use a nonstick skillet to make the job easier.
Author: Martha Stewart
Serve with cooked rice or even better, warmed naan or other flatbread for scooping. This Indian vegetarian eggplant recipe doubles easily if you're serving a crowd or just love leftovers.
Author: Martha Stewart
Making these big, pleasantly scraggy crackers involves nothing more elaborate than a basic whole wheat flour dough and a quick toast in the oven. Great on their own, the speckled snacks are even more enticing...
Author: Martha Stewart
There are many varieties of grapes to choose from when making this elegant dessert. Create a pattern with the colors. We made alternating circles of seedless red and green.
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
Kale, onion and white beans are the base for this succulent squash dish.
Author: Martha Stewart
With more coconut water than vodka, this cocktail is basically a health drink!
Author: Martha Stewart
This crunchy pressed sandwich is filled with a flavorful combination of prosciutto, pesto, peppers, tapenade, and cheese. If you have a sandwich press, you can use it to grill the panini.
Author: Martha Stewart
The perfect topper for almost any dessert, including our 1-2-3-4 Lemon Cake.
Author: Martha Stewart
This Monterey Jack-topped casserole is made with green chiles from New Mexico's Hatch Valley, along the Rio Grande.
Author: Martha Stewart
As a side dish, pickled cabbage slaw serves as a bracing contrast to the richness of braised meat. Serve this alongside Juki's Short Ribs.
Author: Martha Stewart
This tangy, refreshing take on a basic side dish of green beans goes well with blackened chicken, halibut, or lamb chops.
Author: Martha Stewart
Made with toasted brioche and sliced eggs, these are a hearty take on delicate tea sandwiches.
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
Use this flatbread recipe when making Bryan Sikora's Pan-Grilled Flatbread with Mushrooms and Autumn Vegetables.
Author: Martha Stewart
Our version of the classic sandwich becomes a hearty meal perfect for lunch or a light dinner.
Author: Martha Stewart
This delicious recipe for heart-shaped raspberry Napoleons, a perfect Valentine's Day dessert, is from chef John Barricelli.
Author: Martha Stewart
Fancy this: An elegant, easy recipe from Cher Lewis in New York City. For a crisp outcome, do your baking on a dry day -- humidity makes for a soft-textured meringue. If you like, trade other soft fruit...
Author: Martha Stewart
Grated zucchini gives this crowd-pleasing cake a moist texture and subtle sweetness. Almond flour adds nutty flavor and makes it perfect for those on a gluten-free diet. Martha made this recipe on "Martha...
Author: Martha Stewart
Kale, roasted red pepper, and scallion make this frittata savory and tasty.
Author: Martha Stewart
Author: Martha Stewart
There are hundred of versions of these sweet, sticky ribs. Too often they're preposterously cloying with little pork flavor. This recipe suffers none of that, its nuanced character derived from the melding...
Author: Martha Stewart
Roast some of the plums alongside the chicken. The remaining plums should be roasted on a separate baking sheet for a side dish.
Author: Martha Stewart
This lighter carbonara makes a quick comfort food meal during warmer weather. Prosciutto takes the place of traditional guanciale, and stirring in a handful of nutritious baby spinach makes it a commendable...
Author: Riley Wofford
Easy to make, this sweet and basic buttercream recipe is the perfect topper to any birthday cake.
Author: Martha Stewart
Use this Green Goddess dressing on our Southwestern Cobb Salad. Let dressing sit overnight to meld flavors.
Author: Martha Stewart
Perfecting the pie that plucks at American heartstrings is simple when an assortment of apples is used. Try mixing some Macoun with Granny Smith, Cortland, Jonagold, and Empire. Most important, buy the...
Author: Martha Stewart
Classic madeleines -- those perfectly delicate shell-shaped cookies -- are flavored with lemon or orange zest, but variations include chocolate, cocoa, almond paste, or nuts. Baked in scallop-shaped molds,...
Author: Martha Stewart
King-crab legs are sold steamed and flash-frozen. Thaw them in the refrigerator for at least eight hours and up to one day before serving.
Author: Martha Stewart
Create two different cocktails using our Cranberry Simple Syrup as a base. Make one with vodka and the other with white or sparkling wine. Pair them with Spinach, Bacon, and Onion Dip for a simple appetizer...
Author: Martha Stewart