Poached and fresh cherries are layered with lemon curd to fill our Lemon and Cherry Trifle.
Author: Martha Stewart
The familiar beet-and-goat-cheese salad gets a fresh, vibrant update with Swiss chard and yellow and candy-striped beets tossed in a sweet, tangy honey-lavender dressing. Use a mandoline or other adjustable-blade...
Author: Martha Stewart
This wild mushroom dish has a champagne-vinaigrette pan sauce that can also be drizzled over our Salt-Baked Chicken Breast Stuffed With Asparagus.
Author: Martha Stewart
Fresh strawberries, seedless raspberry jam, and vanilla ice cream are layered between moist yellow cake for a three-layered frosted dessert that's just right for summer.
Author: Martha Stewart
Yogurt thickens this vibrant dressing and tempers its spices. Making your own spice blend yields the best flavor. But in a pinch, substitute 2 teaspoons store-bought curry powder.
Author: Martha Stewart
Learn how to make the Perfect Cocktail Sauce to accompany a classic shrimp cocktail.
Author: Martha Stewart
Shredded green papaya is paired with Vietnamese coriander and a garlicky lime-and-chile dressing in this refreshing salad.
Author: Martha Stewart
Tart goat cheese gradually melts onto warm vinaigrette-coveredpotatoes to create a creamy coating.
Author: Martha Stewart
Spice rubs are great for when you don't have time to marinate your meat.
Author: Martha Stewart
For a take on chocolate-covered strawberries, drizzle the eclairs with melted bittersweet chocolate.
Author: Martha Stewart
This delicious dinner embraces the open flame, pork chops are brushed with a simple glaze of hoisin and chili sauce then grilled them to caramelized perfection. Steamed rice, shredded cabbage, blistered...
Author: Lauryn Tyrell
Honey mellows the bite of bourbon in this warming winter cocktail spiced with cinnamon and cloves.
Author: Martha Stewart
Peppermint extract gives these wreath cookies their fresh flavor. They're finished with a marbled red-and-white glaze, evoking the classic holiday candy cane.
Author: Martha Stewart
Once you try this zesty corn recipe from south of the border, you may never go back to basic salt and butter. Just spread one tablespoon of mayonnaise over corn kernels, then sprinkle queso fresco over...
Author: Martha Stewart
Use this fresh salsa recipe when making our Artichoke Bottoms with Shrimp and Citrus Salsa; it's also delicious with any grilled fish or chicken.
Author: Martha Stewart
Zucchini and corn are the ideal summer vegetables, and play well with creamy ricotta and fresh herbs in this dish that's an easy weeknight meal that feels like a treat.
Author: Martha Stewart
For individual portions, place small, shallow baking dishes (each holding about 2 1/2 to 3 cups) on a rimmed baking sheet. Divide the pasta mixture among them; top with cheese, then bake and broil.
Author: Martha Stewart
Susan Sugarman, former senior food editor of Martha Stewart Living, likes to prepare a simple Vietnamese chicken salad using savoy or Chinese cabbage and thinly sliced poached chicken. The salad's distinctive...
Author: Martha Stewart
Serve this Italian dipping sauce warm with raw vegetables; to keep it warm, place it in a fondue pot or a ramekin crock set over a votive candle.
Author: Martha Stewart
Dried chorizo contributes a spicy note to this paella made with chicken thighs and fresh mussels and shrimp. Saffron, which is traditional in the Spanish rice dish, adds a vibrant gold color and distinctive...
Author: Martha Stewart
For a more colorful relish, use a combination of red and golden beets. Serve the pickled beets with poached or smoked salmon, or toss them into a salad made with toasted walnuts, endive, and fresh goat...
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Author: Martha Stewart
The cabbage and potatoes go into the oven first in this sheet-pan supper. A meaty salmon fillet flavored with mustard, horseradish, and lemon zest is then roasted atop the vegetables.
Author: Martha Stewart
Serve sausages and cheeses with crackers, grainy mustard, cornichons, apricot jam, and olives.
Author: Martha Stewart
Can't stand the heat? Let someone else roast the chicken, then combine it with quick-cooking noodles, raw veggies, and a stir-together sauce in this Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber...
Author: Martha Stewart
Swan-shaped pastries filled with vanilla ice cream are perched on a pool of chocolate sauce in this most elegant dessert.
Author: Martha Stewart
For an elegant and easy-to-make holiday meal, chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar favors slow-roasted Pekin duck paired with savory vegetables.
Author: Martha Stewart
This novel take on succotash brings together fresh beans, corn, sugar snap peas, and tomatoes with an avocado dressing.
Author: Martha Stewart
Pastry chef Judy Roll and baker Rebecca Martin make traditional Jewish rugelach with Martha.
Author: Martha Stewart
Here, we've jazzed up the basic recipe for Orange Compote with a few pantry staples, creating a tangy chutney to top tender chops.
Author: Martha Stewart
Sauteing radishes mellows their sharp, peppery flavor without sacrificing that delectable crunch.
Author: Martha Stewart
Old Bay Seasoning adds a spicy kick to this party-ready snack mix.
Author: Martha Stewart
Nutritious pomegranate seeds give this healthy green salad a burst of flavor.
Author: Martha Stewart
Roasted chicken gets a stylish French makeover with herbs, carrots, and olives.
Author: Martha Stewart
A tangy mustard sauce is used to dress the spinach and top the chicken. The mustard sauce can also be drizzled over steak or tossed with boiled potatoes.
Author: Martha Stewart
Try this salad with our Cold Sesame Noodles for a light but filling lunch.
Author: Martha Stewart
Dollops of dark chocolate are piped into the centers of these buttery pistachio spritz cookies.
Author: Martha Stewart
A cool scoop of vanilla ice cream is the perfect accompaniment to this sweet crisp.
Author: Martha Stewart
This summer, add cucumber to a melon salad to make it extra-crisp and cool. We cut watermelon and cantaloupe into cubes and balls for a beautifully geometric presentation that can be eaten with toothpicks....
Author: Martha Stewart
A dash of seasonal cinnamon ensures this refreshing rum punch recipe from Locanda Verde bartender Naren Young will be a welcome addition to any holiday party. Also Try: Horse and Carriage Punch
Author: Martha Stewart
Author: Martha Stewart
This Chocolate Cream pie is surprisingly simple to prepare. A no-bake chocolate-wafer crust is filled with a creamy milk-chocolate panna cotta and topped with meringue.
Author: Martha Stewart
This thinly-sliced beef dish is reminiscent of Japanese favorite, negimaki.
Author: Martha Stewart
Braising involves the same basic steps as stewing but uses less liquid. The result: golden pieces of chicken with a flavorful sauce. For even browning, use a heavy pan, like a cast-iron skillet or a Dutch...
Author: Martha Stewart
Whole-wheat spaghetti makes a healthy home for yolky eggs in this recipe from Jessica Seinfeld's "Double Delicious!"Also try:Scrambled Egg Muffins
Author: Martha Stewart
An exuberant twist ofmeringue nearly escapes the pull of gravityin this light confection. Its layers include crunchy meringue, smoothlemon curd, frothy whipped cream, andjuicy blackberries.
Author: Martha Stewart