Tarragon is often paired with poultry; however, its mild lemony flavor works well with shellfish like shrimp, too. Combined with garlic, lemon juice, and olive oil, this basic seafood marinade is sure...
Author: Martha Stewart
The method of slowly adding broth and constant stirring allows the rice to release its natural starches and create that signature risotto creaminess.
Author: Martha Stewart
Cream cheese gives these mashed potatoes a deliciously mild tanginess.
Author: Martha Stewart
This pineapple-papaya juice is a wonderfully healthy -- and delicious -- drink, perfect for starting your day.
Author: Martha Stewart
Grainy mustard adds body and zip to this easy-to-make broiled-salmon dinner.
Author: Martha Stewart
Kick start your day with scrambled egg, cheese, and toast, the fun way!
Author: Martha Stewart
There's no skin on this bone-in chicken breast; it's topped with herbs, thin slices of lemon, and a lettuce leaf to seal in moisture.
Author: Martha Stewart
These elegant crostini are sure to impress guests at any party. Also try:Eggplant Caponata Crostini, Crostini with Fresh Ricotta and Grilled Radicchio
Author: Martha Stewart
Try this delicious seared scallops recipe from Martha for a truly elegant meal.
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
Grilling the chicken cutlet and the tomatoes makes for a playful, summery, and breadcrumb-free twist on this classic Italian-inspired, chicken parmesan sandwich.
Author: Martha Stewart
This bright green salad makes a perfect side for our Lamb Chops with Artichoke Hearts.
Author: Martha Stewart
Use this cucumber vinaigrette as dressing for our Cucumber, Corn, and Crab Salad.
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
To make this Spaghetti with Veal Bolognese Sauce even more special, use fresh pasta, cut 1/4 inch wide, instead of dried spaghetti.
Author: Martha Stewart
Toss wok-seared shrimp and vegetables with steamed rice for a dish that features classic Thai flavors: garlic, ginger, lemongrass, scallion, and chile. Aromatic jasmine rice, a long-grain white rice grown...
Author: Martha Stewart
This haunted house's towering cookie facade, candy details, and golden caramel windows are guaranteed to become the stuff of legend-that is, should anyone who ventures near live to tell the tale. A winding...
Author: Martha Stewart
Neufchatel cheese has a third less fat than cream cheese but doesn't skimp on tangy flavor.
Author: Martha Stewart
The beauty of this sauce is in its simplicity. Find the best quality ingredients you can find and this marinara will be the star of any dish.
Author: Martha Stewart
A honey-sweetened glaze for the pork chops and squash makes this colorful dinner irresistible to children as well as adults.
Author: Martha Stewart
Dollops of dark chocolate are piped into the centers of these buttery pistachio spritz cookies.
Author: Martha Stewart
Base this salad on your favorite produce available at a local market for ultimate freshness.
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
This easy homemade tart is inspired by our favorite toaster strudels from childhood. And though it may look fancy and quite advanced, it's really just jam spooned between two layers of rolled-out crust....
Author: Sarah Carey
This zesty combo of fresh watercress, garlic, and scrambled eggs puts a flavorful spin on any morning meal.
Author: Martha Stewart
After you've roasted the turkey, save all the fat and juices in the pan, and use them to make this delicious gravy.
Author: Martha Stewart
This dessert would be right at home at a Fourth of July barbecue. You can substitute sliced fresh strawberries for the raspberries, if you prefer.
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
Ginger gives a zing to roasted salmon's delicate flavor. Serve this dish with a wedge of orange for squeezing over the fish along with a fresh green, such as watercress, for its bite.
Author: Martha Stewart
The filling for this stuffed cabbage is surprisingly light, making it perfect for serving at a buffet.
Author: Martha Stewart
The assertive oven-roasted sauce allows this pasta dish to shine.
Author: Martha Stewart
This traditional sauce, made from caramelized sugar and milk, can be served by itself or over ice cream or fruit, as we did in our Bunuelos with Vanilla Ice Cream and Cactus Berries.
Author: Martha Stewart
Ripe, juicy tomatoes are tossed with green olives, capers, and garlic, then finished with Pecorino Romano cheese in this fresh take on the classic Italian pasta dish.
Author: Martha Stewart
Author: Martha Stewart
For some people, the peak of Italian civilization is reached every time they avail themselves of the depths of a pot of bollito misto. Each of its unfailingly tender components brings a distinct taste...
Author: Martha Stewart
This sweet-and-sour sauce is good with steak, but it can also be served with chicken, pork, or fish.
Author: Martha Stewart
An American classic with an original topping; fluffy whipped cream replaces traditional meringue on this delicious pie.
Author: Martha Stewart
This delicious dinner recipe is courtesy of "The Martha Stewart Show" TV kitchen.
Author: Martha Stewart
Author: Martha Stewart
This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter). Thinly layered, slightly spicy yellow onions are used to make the light, crisp rings at Balthazar in New York City....
Author: Martha Stewart
Serve these with Tangy Coleslaw alongside our Baked Corn Dogs.
Author: Martha Stewart
Coating the muffin tins with butter and sugar gives these little cakes sparkle and a bit of crunch.
Author: Martha Stewart
This stout-braised lamb is most delicious made at least one day and up to three days ahead. If making the same day, skim excess fat from surface of braising liquid with a spoon.
Author: Martha Stewart
This light and spicy chicken salad is dressed in a lemony mix of nonfat yogurt with just a touch of mayonnaise. The flavor is boosted by aromatic curry powder and a kick of jalapeno. Almonds are a source...
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
This recipe for Marie Rose sauce, a perfect dipping sauce for Battered Cod, is courtesy of chef Cathal Armstrong.
Author: Martha Stewart