Martha fries okra in a batter spiced with thyme, paprika, oregano, and coriander, which adds a citrusy aroma. The rice flour in this recipe ensures an ultra-crisp, long-lasting crunch.
Author: Martha Stewart
This Mexican-style soup is an entire meal. It will keep in the freezer for up to three months.
Author: Martha Stewart
Author: Martha Stewart
These sweet-and-sour onions are often part of Italian antipasti, served warm or at room temperature.
Author: Martha Stewart
For a leg of lamb that's moist, tender, and falling off the bone, try braising the meat instead of roasting it. New potatoes and olives can be cooked alongside the lamb.
Author: Martha Stewart
Instead of making this Italian condiment completely from scratch, start with store-bought mayonnaise and jazz it up with capers, anchovies, oil-packed tuna, and lemon juice. Serve with our showstopping...
Author: Martha Stewart
Poached salmon makes for a luxurious dip high in heart-healthy omega-3 fatty acids; endive petals are edible spoons.
Author: Martha Stewart
Our version of this Chinese take-out staple has all the appeal of the original, with a fraction of the fat and calories.
Author: Martha Stewart
This quick appetizer comes together in minutes, and the spread will keep in the refrigerator up to a week.
Author: Martha Stewart
TV chef Thomas Joseph traveled to Vietnam to study pho, the country's traditional noodle soup; he came back with this authentic recipe. Martha made this recipe on Cooking School episode 304.
Author: Martha Stewart
A batch of warm pull-apart dinner rolls will guarantee that "pass the bread basket" is a refrain around your table.
Author: Martha Stewart
Breakfast, lunch, or dinner? You decide! Get cracking on this easy chicken-and-egg sandwich that makes a great meal from morning to night.
Author: Martha Stewart
Marinating the chicken in a seasoned tequila mixture isn't just for show: alcohol's ability to play well with both the fat (which in this case is the chicken drumsticks) and water molecules (punchy aromatics...
Author: Martha Stewart
Once the garlic has been roasted, guests can squeeze the cloves directly onto a piece of crusty baguette and spread them like butter. Serve the baguette with shavings of Parmesan on the side.
Author: Martha Stewart
Crackly sea salt, dark-brown sugar, and tropical coconut flakes are a stellar combo in this cocktail-hour popcorn; stay with the island theme by shaking up a passion-fruit mojito to go with this sweet-and-salty...
Author: Shira Bocar
Feta and white beans provide plenty of protein in this main-course salad. If you don't have white-wine vinegar, you can substitute red-wine or balsamic vinegar.
Author: Martha Stewart
This recipe is from "Martha Stewart's Menus for Entertaining" (Clarkson Potter, 1994)
Author: Martha Stewart
Author: Martha Stewart
Black bass is what we used, but firm-fleshed mild fish (striped bass, for example) and fine-textured weakfish and tilapia swap in well. These Asian flavors are complemented by brown or white rice and steamed...
Author: Martha Stewart
This classic strawberry dessert highlights the freshness of its ingredients and the purity of its flavors. It's summertime eating at its best-and it's easy for kids to make, too.
Author: Martha Stewart
This is an easy and tasty twist on tuna salad, using a vinaigrette (no mayo) and adding beets and chickpeas for a more substantial supper.
Author: Martha Stewart
Rosemary is a perfect match for anchovies in this marinade, which also works well on lamb chops or steak. Serve with couscous and roasted vegetables.
Author: Martha Stewart
Beans and avocado give this sandwich a creamy, satisfying texture -- no meat or mayo required.
Author: Martha Stewart
This recipe comes to us from Giovanna Huyke, host of the Puerto Rican television program "La Cocina de Giovanna." Finger bananas have a richer sweetness than larger bananas. A mango, or another fresh tropical...
Author: Martha Stewart
Use this recipe to garnish any citrus dessert, such as our Lemon Pound Cakes.
Author: Martha Stewart
Because they can be made using matzo cake meal instead of flour, sponge cakes have long been favorite Passover desserts. This recipe, which is brought to us by senior producer Lisa Wagner, was first prepared...
Author: Martha Stewart
The sweet, grassy taste of tender green asparagus brings a hint of spring to this spicy beef curry.
Author: Martha Stewart
This vegetarian wrap, made with a flour tortilla, is a salad you can eat with your hands. Pack it for a lunch on the go.
Author: Martha Stewart
Lemon zest adds zing to shortcakes, which are topped with a mixture of picked berries, shredded basil, lemon juice, and sugar, and a spoonful of vanilla whipped cream. Recipe courtesy of Erin French, chef...
Author: Martha Stewart
This is a delicious watermelon margarita recipe that's easy to double for a large crowd for cocktail hour.
Author: Martha Stewart
Cooking a fish whole helps to retain moisture and flavor. This family-friendly trout dinner is an easy one-pot meal-first cook the potatoes and tomatoes then bake the fish right on top.
Author: Martha Stewart
Bacon and chicken stock make a rich glaze for peeled fingerling potatoes in a sumptuous side dish. Homemade stock adds body to the glaze, but store-bought also works well.
Author: Martha Stewart
"These colorful kebabs aren't your average kid's meal -- they're a great way to get veggies on the plate in a fun and creative way. Grill 'em up in about 10 minutes, then serve with a spinach salad, couscous,...
Author: Martha Stewart
Apricots are the golden globes of the fruit world make tart-sweet "cups" for dollops of tangy creme fraiche, creating a delightful union of flavors. Serve these as a snack or starter-anytime you want a...
Author: Martha Stewart
Serve this warm mayo-free potato salad with roasted lamb or broiled fish fillets.
Author: Martha Stewart
These recipes are from "Entertaining," by Martha Stewart.
Author: Martha Stewart
This recipe for roasted potatoes comes from chef Anne Willan.
Author: Martha Stewart
A savory-sweet miso sauce (which you'll also find on Nobu's black cod) is spread on fried halved Japanese eggplants, then broiled to golden perfection.
Author: Martha Stewart
Make Eileen Yin-Fei Lo's Steamed Pork Buns for a satisfying meal that will have everyone asking for the recipe.
Author: Martha Stewart
Nobu's sashimi salad features partially cooked yellowfin tuna, a boon to anyone who doesn't enjoy completely raw fish. Nobu suggests serving this salad on just one plate. It's meant for sharing.
Author: Martha Stewart
Roasting vegetables is a simple method that makesefficient use of cooking space -- the pan can share the oven with a chicken or pork roast -- and results in deep flavor. From the book "Mad Hungry," by...
Author: Martha Stewart
This Pumpkin-Spice-Latte Cake is espresso and spice scented with a dense, moist texture of a gingerbread.
Author: Martha Stewart
Homemade fruit leather roll-ups are perfect for any kids' party.
Author: Martha Stewart
Cooked, pureed peas give these mashed potatoes their unique color and a hint of sweetness.
Author: Martha Stewart
Why brine? Brining seasons the turkey without making it salty. It also helps draw moisture into the meat for a juicier result. Serve with grilled vegetables or Corn-and-Zucchini Saute with Basil.
Author: Martha Stewart
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
Freshly squeezed Meyer-lemon juice brightens the mustard vinaigrette in this simple salad and tempers the bite of the watercress, arugula, and frisee. Try pairing it with Pork Wellington with Prosciutto...
Author: Martha Stewart
Author: Martha Stewart