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
Cake layers made with a "flour" of ground hazelnuts, almonds, and walnutsare interspersed with rich Praline Buttercream and then glazed with Chocolate Ganache.
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
Phyllo is neither the culinary bully nor nutrition nightmare that it is commonly thought to be. Quick hands and a good pastry brush or nonstick cooking spray are all you need to make delicious pastries....
Author: Martha Stewart
Cardamom and cinnamon scent these coconut fried-dough confections from Oman. They're great for breakfast or dessert or make a delectable snack any time of day.
Author: Martha Stewart
Try this refreshing avocado and grapefruit salad from Alice Waters.
Author: Martha Stewart
These open-face sandwiches of fig and prosciutto are layered with dollops of mascarpone cheese and mint leaves. You can substitute cream cheese if you can't find mascarpone.
Author: Martha Stewart
This one-of-a-kind cookie recipe is courtesy of pastry chef Christina Tosi of Momofuku Milk Bar.
Author: Martha Stewart
Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.
Author: Martha Stewart
The flavor of thyme in this lemonade lends an unexpected grown-up flair to a summer favorite.
Author: Martha Stewart
This classic Italian-American combination is made light and bright with turkey sausage and yellow bell peppers. Arugula gives the dish a peppery taste.
Author: Martha Stewart
This salad eats like a meal, thanks to grilled sirloin and a creamy dressing.
Author: Martha Stewart
Begin your Passover dinner with this delicious gefilte fish pate recipe from Joan Nathan's "Jewish Cooking in America." Source: The Martha Stewart Show, April 2009
Author: Martha Stewart
Refrigerate the dressing base in an airtight container, up to 2 weeks, before adding mix-ins. For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
Briny capers infuse this lemony vinaigrette. When tossed with a mix of bitter arugula and radishes, the salad symbolizes one of the traditional elements on the seder plate.
Author: Martha Stewart
Snow angels make an appearance on the dessert table with a light-as-air angel food cake covered with drifts of fluffy coconut and topped with angel-shaped lollipops.
Author: Martha Stewart
This dessert features two varieties of apples in season: Firm but tender Rome holds its shape, while the creamy McIntosh cooks down into a sauce.
Author: Martha Stewart
With sauteed shrimp, andouille sausage, and bell pepper, this colorful dish could come straight from Louisiana.
Author: Martha Stewart
This delicious grilled pork chop recipe is from chef Fabio Trabocchi's cookbook, "Cucina of Le Marche."
Author: Martha Stewart
This recipe was brought to us by chef and restaurateur Pino Luongo.
Author: Martha Stewart
Pair this delicious side dish with Braised Short Ribs for a savory homemade meal.
Author: Martha Stewart
Top this traditional German sausage -- usually made of veal, beef, or pork -- with our Quick Sauerkraut.
Author: Martha Stewart
Because they are fried in oil, these jelly doughnuts are a traditional dessert for Hanukkah.
Author: Martha Stewart
This simple and refreshing salad goes well on its own, in a sandwich, or as a side with anything barbecued.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
This recipe for hush puppies is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Serve this and a side of sour slaw with braised pork chops for a delicious meal.
Author: Martha Stewart
A vibrant topping of berries and currants contrasts with the vanilla and sour-cream custard filling in this gorgeous French tart. There's a secret ingredient: White chocolate, it's melted and brushed onto...
Author: Martha Stewart
This foolproof dough recipe makes enough for three 1-pound pizzas. (A typical recipe calls for one pound.)
Author: Martha Stewart
To create a fast flourish, serve this with a dessert like our Angel Food Cake.
Author: Martha Stewart
Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!
Author: Martha Stewart
Author: Martha Stewart
Crispy, shredded potatoes round out Lucinda's son Calder's meal as the perfect side dish. Drizzle leftover juices from the baked chicken over the hash browns to amp up the flavor. From the book "Mad Hungry,"...
Author: Martha Stewart
Author: Martha Stewart
The classic Moscow Mule cocktail becomes holiday party-ready with the addition of homemade cranberry simple syrup.
Author: Martha Stewart
With more coconut water than vodka, this cocktail is basically a health drink!
Author: Martha Stewart
Use to make chef Pierre Schaedelin's Open-Faced Baguette with Cured Salmon and Sauce Tartare.
Author: Martha Stewart
Welcome cocktail-party guests with this fuss-free appetizer that puts deli and freezer staples to work for you.
Author: Martha Stewart
Combining cold-weather vegetables with protein and leafy greens is a sure route to winter salad success. Here cauliflower is grated and tossed with lemon, oil, and herbs for a radical take on the classic...
Author: Martha Stewart
This rich yet airy Hollandaise sauce is the basis for several other warm emulsions; the best-known variation is bearnaise, which includes the addition of tarragon. This recipe is adapted from the "Martha...
Author: Martha Stewart
Half of the ganache is used for the glaze, which should be cool to the touch but pourable. If necessary, warm it over a pan of simmering water.
Author: Martha Stewart
Sweet corn in a cream cheese sauce with chives is sure to be a hit with the kids.
Author: Martha Stewart
Look for a mild pecorino from Tuscany, sometimes called caciotta.
Author: Martha Stewart
This holiday side is much healthier than its casserole counterpart. The Gorgonzola's rich, creamy texture offers a nice counterpoint to the crunchy, selenium-packed nuts. Briefly steaming the beans rather...
Author: Martha Stewart
Here, horseradish gets mixed into mashed potatoes for a piquant holiday side dish.
Author: Martha Stewart
This granola has less oil than most, plus healthy fatfrom nuts. Serve it with low-fat yogurt and fruit.
Author: Martha Stewart
In this scrumptious tart, the honeyed tang of fresh plums is complemented by the bitter-almond flavor of frangipane, a rich pastry cream. You can substitute peaches or pears for the plums, if desired;...
Author: Martha Stewart
These wild springtime blossoms have a mild, slightly bitter flavor.
Author: Martha Stewart