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
This tasty quinoa recipe is adapted from Joan Nathan's "New American Cooking."
Author: Martha Stewart
Maple syrup and fresh thyme give these fluffy biscuits their irresistible flavor. Serve with Mustard-Maple Glazed Ham for a crowd-pleasing Easter feast.
Author: Martha Stewart
These crisp, delicate cookies have less than 50 calories each. Swap in different cookie cutters for other occasions; adjust the baking time accordingly.
Author: Martha Stewart
In this Indian-inspired vegetarian main, top-notch jarred tomato sauce and canned lentils save hours of work. When chosen well, jarred tomato sauce can rival your own. The best ones include tomatoes and...
Author: Martha Stewart
Simple but sophisticated, this dish is an easy and light idea for a summer meal.
Author: Martha Stewart
Start braising anywhere from 2 days to 2 hours before serving; as the meat stands in the rich sauce, the flavors have more time to develop.
Author: Martha Stewart
These cookies should be very soft when they come out of the oven; be careful not to overbake them. As they cool, they will firm up a bit and develop a chewy texture.
Author: Martha Stewart
This salad combines the smokiness of grilled new-potatoes and roasted red peppers with bursts of flavor from anchovies, capers, and black olives.
Author: Martha Stewart
Layers of malted chocolate ganache give a rich, textural crunch to this marshmallow-topped cake from ABC Kitchen pastry chef Cindy Bearman.
Author: Martha Stewart
Try something new alongside roast pork or chicken, or with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
A buttery, slightly sweet glaze-thanks to some brown sugar and molasses-transforms carrots into an easy yet elegant side dish.
Author: Martha Stewart
This is a tasty alternative to scrambled eggs in the morning, courtesy of Gillian Gadd of Renton, Washington.
Author: Martha Stewart
Bring out the sweet side of Halloween with these colorful sugar cookies, a real treat for your favorite little tricksters. Kids will be happy to help out with this playful recipe-invite them to roll the...
Author: Martha Stewart
To intensify the simple seasonings, Martha's friend Madhur Jaffrey first fries the fennel and cumin seeds in oil -- a method known as "tarka," which coaxes more flavor out of the spices by heating them....
Author: Martha Stewart
This simple salad is juicy and refreshing, especially on a hot summer day. The crunchy, anise-flavored fennel offers a nice textural contrast to the soft, fragrant berries and tender oranges.
Author: Martha Stewart
Mild and creamy coconut milk mellows this spice-infused side dish.
Author: Martha Stewart
Keep a bag of shrimp and one of corn in the freezer, and you can make these tacos whenever the mood strikes.
Author: Martha Stewart
Cook up a batch of the tastiest apple butter in no time by making it in a slow cooker with this recipe from Amy Traverso, author of "The Apple Lover's Cookbook." This recipe also includes instructions...
Author: Martha Stewart
The richness of creamy fingerling potatoes is lightened by snap peas, slivers of red onion, and tarragon flowers.
Author: Martha Stewart
Gooey, chocolatey hot fudge is a cinch to make at home and will make any ice cream sundae feel truly special.
Author: Martha Stewart
If using farmed salmon, broil it for 4 to 5 minutes.
Author: Martha Stewart
Crunchy homemade croutons add richness and texture to salads, soups, pasta -- or, in the case of our sweet croutons, ice cream, bitter greens, or a soft, ripe cheese.
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
These hand pies are easy to transport, making them perfect for picnics and hostess gifts.
Author: Martha Stewart
In this dish, the garlic mayonnaise is served alongside instead of being drizzled on top beforehand; you can spoon some over the top of your salad or use it as a dip.
Author: Martha Stewart
Swiss meringue buttercream takes on a nutty, toasted flavor with the addition of coconut oil. Use this coconut buttercream to frost our showstopping Meyer-Lemon and Coconut Layer Cake or a simple vanilla...
Author: Martha Stewart
In this summery stunner, a gluten-free almond crust cradles dark-chocolate mousse to form a dramatic backdrop for a crown of fresh raspberries.
Author: Sarah Carey
When richly spiced cardamom cookies, scented with allspice and cloves, are pressed with wood-grain and scallop patterns and cut into the shapes of trees and reindeer, they create a charming woodland fantasy...
Author: Martha Stewart
Author: Martha Stewart
This featherweight, sweet cake is offset by a tart sorbet. Fresh raspberries mixed into the batter give this dessert a hint of pink.
Author: Martha Stewart
This stunning dessert is a simple-to-make icebox cake. Chocolate shavings are easily made with a vegetable peeler.
Author: Martha Stewart
Follow this technique using dark or milk chocolate to create thin, flexible sheets of chocolate perfect for wrapping around the edges of a cake or creating other decorative details. Jacques Torres prepared...
Author: Martha Stewart
Get all the things you love about sausagestuffing (savory meat, fresh herbs, and lotsof bread) without feeling stuffed yourself.
Author: Martha Stewart
This bistro-inspired first course of bitter greens, tart apple, and toasted walnuts is enhanced with bubbling Bucheron cheese and toasted baguette. It's both impressive and perfectly suited to last-minute...
Author: Martha Stewart
The recipe for this cool jiggly treat, which comes from David Evans of Durham, North Carolina, can be made up to a day ahead.
Author: Martha Stewart
Light and creamy, yet still refreshingly summery, this pineapple mousse with pistachios and lime sabayon comes in beautiful shades of green.
Author: Martha Stewart
Serve this comforting side dish with our Cider-Braised Pork Loin.
Author: Martha Stewart
Tart Granny Smith apples infuse this simple salad with classic fall flavor.
Author: Martha Stewart
Clad in a satiny chocolate glaze and rolled with chestnut mousse, this black-tie cake with gold leaf-adorned chestnuts is fitting for New Year's Eve.
Author: Martha Stewart
A romaine salad is ideal for buffet-style dinners, holding up longer than one made with more delicate lettuces.
Author: Martha Stewart
Black-eyed peas and tomatoes quickly prepared on the grill make an ideal side for Blackened Chicken.
Author: Martha Stewart
This all-in-one dish is cooked in parchment, making it healthy and a breeze to clean up.
Author: Martha Stewart
While the rest of the meal is on the grill, toss together this cool steakhouse salad.
Author: Martha Stewart
Parsnips, pears, and potatoes are pureed with cream and cognac for a mouthwatering dish.
Author: Martha Stewart
This crab bruschetta recipe is courtesy of John Sierp.
Author: Martha Stewart