Avocado, garlic, fresh dill, lemon juice, and buttermilk create a powerhouse dressing for a simple salad of butter lettuce, cucumber, and radishes. Crumbled bacon adds a welcome smoky note.
Author: Martha Stewart
This hearty fresh corn soup doesn't take long to make and it can be your main course.
Author: Martha Stewart
The assertive oven-roasted sauce allows this pasta dish to shine.
Author: Martha Stewart
This recipe for Marie Rose sauce, a perfect dipping sauce for Battered Cod, is courtesy of chef Cathal Armstrong.
Author: Martha Stewart
Our rich, comforting beef stew chock-full of root vegetables is just the thing to get you through winter. The one-pot wonder can be made two to three days in advance, then reheated and finished with the...
Author: Martha Stewart
These delicate little cookies may look as if they came from a French bakery, but the recipe -- also featured on Martha Stewart Living TV -- is actually quite simple. After baking, you need only pour the...
Author: Martha Stewart
A No. 10 or 11 skillet will accommodate all of the chicken. Or use two small skillets.
Author: Martha Stewart
You can serve this as a crumbly topping for our Watermelon Basket or enjoy it on its own. To make the topping, transfer the brittle to a resealable plastic bag, and seal; break the brittle into tiny pieces...
Author: Martha Stewart
Once eaten only by emperors in China, black-grain Forbidden Rice can now easily be found in natural-foods stores.
Author: Martha Stewart
Grainy mustard adds body and zip to this easy-to-make broiled-salmon dinner.
Author: Martha Stewart
Use this nutty buttercream to fill layers of our Three-Nut Torte.
Author: Martha Stewart
For contrasting color, use a variety of cabbages in this creamy-crunchy slaw.
Author: Martha Stewart
Coconut-covered ice cream treats provide a cool ending to any Tex-Mex feast.
Author: Martha Stewart
Serve up a distinctive dessert with this coconut pudding recipe from fashion designer Ralph Rucci.
Author: Martha Stewart
Scallops, sauteed with leeks and shallots, rest on a bed of spaghetti squash.
Author: Martha Stewart
This classic Italian gnocchi is a wonderful, potato-based pasta the whole family will love.
Author: Martha Stewart
A delectable, down-South dessert that's on the menu at Magnolias restaurant in Charleston, South Carolina.
Author: Martha Stewart
Shaved kernels of fresh corn get tossed with fragrant basmati rice and mint in this colorful and flavorful side dish.
Author: Martha Stewart
These easy-to-assemble skewers are delicious with couscous and hummus for a Mediterranean-inspired dinner.
Author: Martha Stewart
Fancy something cold instead? This recipe is also the base for our Rich Frozen Hot Chocolate.
Author: Martha Stewart
These tender, fluffy scones are flavored with juicy currants soaked in orange liqueur.
Author: Martha Stewart
Spoon warmed lavender honey over Figs and Raspberries for a fragrant dessert.
Author: Martha Stewart
This dish is inspired by the classic wedge salad; the goat cheese gives the creamy dressing dressing body, but with less fat.
Author: Martha Stewart
This is a rich and decadent filling for our Gianduja Roulade.
Author: Martha Stewart
Use this glaze when making our Blood Orange Cheesecake -- it works on other types of cakes, too.
Author: Martha Stewart
This savory pie has a simple, quick crust made of crushed cracker crumbs; there's no need to make a pie crust.
Author: Martha Stewart
These rich dark chocolate truffles are as good as anything you'd get from a chocolatier. Even more amazing? They're vegan.
Author: Martha Stewart
A duxelles is a thick paste of mushrooms, shallots, and herbs.
Author: Martha Stewart
This moist apple cake features a sweet, crackly golden topping.
Author: Martha Stewart
Orange-scented cranberries -- usually a seasonal relish -- get a spot on the dessert table in these two-bite cookies. The crunchy yellow cornmeal crust, brightened with orange zest, is a fitting match....
Author: Martha Stewart
This Far East take on an Eastern European specialty puts healthful ingredients front and center.
Author: Martha Stewart
Kick start your day with scrambled egg, cheese, and toast, the fun way!
Author: Martha Stewart
We like to think of these quick and easy salmon bites as sophisticated fish sticks. Serve them as a party appetizer or as part of a main course with couscous.
Author: Martha Stewart
Don't miss out on any yolk, butter, or yogurt in our take on the traditional Turkish breakfast known as cilbir; serve with plenty of crusty bread.
Author: Martha Stewart
Use strawberry jam, not preserves, for this nutty and buttery shortbread cookie recipe. The smooth texture of seedless jam makes for neat sandwich cookies.
Author: Martha Stewart
This delicious cupcake recipe is courtesy of Amy Berman from Vanilla Bake Shop.
Author: Martha Stewart
Chef Jeremiah Tower's beef filet is worthy of a special occasion. His Montpelier Butter and Oven-Dried Vegetables are rich and elegant accompaniments to the roast.
Author: Martha Stewart
This recipe is from Ollie Gates, owner of Gates Bar-B-Q in Kansas City. The rib seasoning is a dry rub that should be applied 15 minutes before grilling.
Author: Martha Stewart
A sprinkling of dried dill and lemon juice turns a simple side into a superstar.
Author: Martha Stewart
Simple, sublime, and virtually fat-free, this billowy souffle calls for just six ingredients.
Author: Martha Stewart
Here's an unexpected, but totally genius way to cook your turkey for Thanksgiving. Our parchment bag technique yields moist meat and crisp, golden skin every time. Martha made this recipe on Cooking School...
Author: Martha Stewart
It's an updated classic we've fallen hard for: a simple roast chicken with extra-crisp skin, served atop a pan-sauce-drizzled bread salad that comes together in minutes. Serve it hot, at room temperature,...
Author: Martha Stewart
A formal presentation makes this delicious combination of steak, olive stuffing, and tomato confit an option for a family holiday dinner.
Author: Martha Stewart
Light, airy, and delicious, these classic Swedish treats are ideal for Valentine's Day.
Author: Martha Stewart
The filling for this stuffed cabbage is surprisingly light, making it perfect for serving at a buffet.
Author: Martha Stewart
Try this sauteed vegetable recipe from chef Pierre Schaedelin of Benoit restaurant with delicious Steak Aux Poivres for a wonderfully romantic dinner for two.
Author: Martha Stewart
Dates help balance this salad with their sweetness.
Author: Martha Stewart