For genuine BBQ flavor, couple this spicy tofu with crunchy slaw and serve as a sandwich or wrapped in a large leaf of lettuce with sliced tomato and red onion.
Author: Martha Stewart
This is a scrumptious lunch, using ham or any other Italian meats.
Author: Martha Stewart
If you don't have any leftover vegetables, you can cook (roast, saute, or steam) 4 cups of your favorite vegetables.
Author: Martha Stewart
Use it all: Both the beets and their greens are used in this colorful, delicious slaw.
Author: Martha Stewart
Try this layered ice cream trifle for an indulgent treat.
Author: Martha Stewart
Tender, lemony butter cake lies beneath a crisp, crunchy, crackling shell for a delicious contrast in every bite of this cake.
Author: Martha Stewart
This delicious brunch-worthy bacon and zucchini quiche recipe serves up creamy cheese and a flaky crust courtesy of Elisabeth Prueitt.
Author: Martha Stewart
This recipe for a delicious Beer Drinkers' Perfect Pizza comes courtesy of Santo Bruno.
Author: Martha Stewart
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
This lighter cole slaw is flavored with cilantro for a summery flavor.
Author: Martha Stewart
Fruitcakes are the quintessential holiday treat. Individual cakes are ideal for a buffet-style party.
Author: Martha Stewart
Transform Three-Cheese Macaroni into a sophisticated pasta dish, with the addition of sweet Italian sausages and baby spinach.
Author: Martha Stewart
Created by a California miner who struck gold in the 1800s (or so the story goes), this extravagant omelet melds the opulence of oysters with the familiar richness of bacon.
Author: Martha Stewart
These cornbread loaves were baked in a pan with two turkey molds ($36, amazon.com).
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
Icebox cookies are really just extra-pretty sugar cookies. Before baking, the dough is flattened, rolled into logs, chilled, and sliced-steps kids can have fun doing themselves with your supervision.
Author: Martha Stewart
Use this recipe to make our Cream Puffs with Lemon Mousse and Blueberry Sauce.
Author: Martha Stewart
An overnight soak in buttermilk and a quick dredge in a seasoned cornstarch and flour mixture helps ensure the crust on this traditional fried chicken is particularly crisp.
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
Tarragon and coriander infuse carrots with unexpected flavor.
Author: Martha Stewart
Serve this New England-style chowder with oyster crackers and a dash of hot sauce.
Author: Martha Stewart
Author: Martha Stewart
Tamari soy sauce is similar to regular soy sauce but is slightly thicker and has a richer flavor. It is available at most grocery stores. Besides being the perfect condiment for Broiled Black-Pepper Tofu,...
Author: Martha Stewart
When the bird is hot from the oven, its toasty skin melds with the savory herb sauce for the most intense flavor. This roast chicken is a classic recipe you'll want to add to your weekly rotation.
Author: Martha Stewart
This delicious soup recipe is courtesy of Patrick O'Connell from the Inn at Little Washington and can also be made with lobster and orange.
Author: Martha Stewart
No churning required for these better-for-you "ice cream" cones! Freeze pureed ripe mangoes, bananas, or kiwi, then serve the sorbet-like treat on sugar cones dipped in chocolate and embellished with candy...
Author: Martha Stewart
Use this gluten-free wild rice stuffing recipe in place of a bread stuffing when roasting a stuffed turkey, or serve on the side as directed.
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
Fresh, nutty fava beans brighten this comforting roast chicken skillet dinner.
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
Garlic, red-pepper flakes, and citrus from orange and lime juices give Cuban mojo its kick. Also try it with scallops or chicken kebabs.
Author: Martha Stewart
Top this traditional German sausage -- usually made of veal, beef, or pork -- with our Quick Sauerkraut.
Author: Martha Stewart
Dried hominy (hulled and dried kernels of corn) adds an incomparable corn flavor to this soup, but canned hominy is commonly used as a substitute.
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
Similar to Japanese negamaki, these skewered beef rolls are filled with thin slices of red, yellow, and green bell peppers and served with an Asian-style dipping sauce.
Author: Martha Stewart
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
This recipe, adapted from "Martha Stewart Hors D'Oeuvres Handbook," is perfect for parties and casual gatherings.
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
This dessert, a favorite of chef Eberhard Mueller, is a twist on the classic Napoleon and uses Alpine strawberries between layers of crisp puff pastry and freshly whipped cream.
Author: Martha Stewart
If you're planning on making this for Thanksgiving, start it early in the day. The pie needs four hours to set, but the refrigerator does just about all the work.
Author: Martha Stewart
Start the morning off right with these pancakes made from quinoa, an ancient grain that is high in protein and dietary fiber.
Author: Martha Stewart
This Spinach Salad with Poached Eggs is a nutritious dish that's sure to please. Be sure to use cold eggs, straight from the refrigerator, because they will be easier to break and are more likely to hold...
Author: Martha Stewart
Quick and simple, these crunchy breadsticks wrapped in salty prosciutto are perfect for cocktail parties -- guests only need one hand to enjoy these treats.
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
Author: Martha Stewart
This dramatic four-layer dessert is inspired by the flavors of Sicilian-style cannoli, which is stuffed with ricotta, chopped chocolate, and candied orange zest.
Author: Martha Stewart
This is an adult alternative to sweet kettle corn or caramel corn.
Author: Martha Stewart
Author: Martha Stewart