Set it out in a bowl, and watch how quickly this irresistible brittle disappears.
Author: Martha Stewart
An easy sauce of horseradish, ketchup, and lemon juice brings zing to these easy stovetop shrimp burgers; shredded iceberg lettuce freshens up every bite.
Author: Shira Bocar
Serve a stovetop green: While the oven is filled with turkey and other fixings, make this bright side on the the range.
Author: Martha Stewart
Made with half beef and half shredded zucchini and cooked millet or quinoa, these flexitarian meatballs come together in just 30 minutes. Serve them with marinara sauce over roasted spaghetti squash or...
Author: Martha Stewart
Steamed sesame spinach makes an ideal side dish to nearly any meal.
Author: Martha Stewart
Bring a bit of sweetness to the salty bite of bacon with a simple orange glaze.
Author: Martha Stewart
We made our own flavored gelatin by dissolving unflavored gelatin in fruit juice.
Author: Martha Stewart
A lemon-olive oil dressing is poured over tender potatoes while they're still warm, and a dash of red pepper flakes adds some kick to this simple side dish.
Author: Martha Stewart
Toasted baguette slices are topped with a mixture of mild white beans, tangy balsamic vinegar, bitter arugula, sweet tomatoes, red peppers, and rich olive oil.
Author: Martha Stewart
Sweet peaches and piquant red onion come together to make a savory fruit salad.
Author: Martha Stewart
The sweetness of beets is a natural match for ginger's spicier side. Beets can be roasted up to 3 days ahead of time; simply bring them to room temperature before serving.
Author: Martha Stewart
Serve this compote with our Citrus-Ricotta Cheesecake.
Author: Martha Stewart
Buttery classic, sugar cookies make a delicious treat anytime. Here, Martha heightens them to special-occasion status with a simple glaze and a fanciful combination of candied flowers, crystallized ginger,...
Author: Martha Stewart
Use red or white small potatoes if fingerling potatoes are unavailable.
Author: Martha Stewart
There are many good-quality regional root beers. Buy the best one you can find in your area.
Author: Martha Stewart
This pork chop recipe is one of the most popular dishes in Cindy Pawlcyn's Mustards Grill restaurant in Yountville, California. Serve the pork chops with Braised Red Cabbage and Mustard's Mashed Potatoes....
Author: Martha Stewart
Author: Martha Stewart
Use this recipe as an ingredient in our Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts.
Author: Martha Stewart
You can substitute all-purpose flour for semolina flour. The best way to put the pizzas in the oven is with a pizza peel, a flat, shovel-like tool. Prepare pizza on the peel, and with a firm flick of the...
Author: Martha Stewart
The secret to the shrimp salad's decadent taste: creamy avocado, which is rich in heart-healthy unsaturated fat. Slivers of scallion and a shot of lime juice brighten the flavor.
Author: Martha Stewart
For chewier bars, substitute sweetened shredded coconut for the unsweetened coconut flakes.
Author: Martha Stewart
Homemade salmon burgers are livened up by the spicy-sweet zing of fresh ginger.
Author: Martha Stewart
A dash of hot sauce adds piquancy to this comforting winter side dish.
Author: Martha Stewart
This rendition of a breakfast favorite owes itssubstantial crunch to yellow cornmeal and its subtle tang to buttermilk. Warm, syrupy nectar from the fruit compote seeps into the wafflesfor a touch of sweetness....
Author: Martha Stewart
These root vegetables come out of the oven tender and sweet.
Author: Martha Stewart
Prepare an authentic Moroccan meal at home with this flavorful roast chicken recipe from "Mourad: New Moroccan," by Mourad Lahlou.
Author: Martha Stewart
You'll need a gorgeous ripe heirloom tomato for this summery open-faced sandwich. Cut a thick slice of it crosswise to reveal its trippy, tie-dye colors, and sprinkle on salt and pepper. Next comes our...
Author: Greg Lofts
Author: Martha Stewart
Hearty and full of rich, umami flavor, this stew straddles the line between filling and heavy thanks to healthful ingredients like lima beans, butternut squash, and mushrooms.
Author: Martha Stewart
We serve this dip with cucumber, cauliflower, fennel, daikon radishes, jicama, kohlrabi, and celery.
Author: Martha Stewart
Author: Martha Stewart
Our version of this classic salad is a variation on the original, concocted late one hungry night by Robert Cobb from leftovers in the kitchen of his famous Los Angeles restaurant, the Brown Derby. It...
Author: Martha Stewart
Caipirinha, Brazil's national drink is made with cachaca, a potent sugarcane liquor. You can substitute light rum if you can't find cachaca.
Author: Martha Stewart
Author: Martha Stewart
Use this smoothie recipe as a base for cantaloupe Sunshine Pops.
Author: Martha Stewart
Add this cooling spread to sandwiches or serve it as a dip for crudite and crackers.
Author: Martha Stewart
Possibly the ultimate pizza recipe, the combination of tomato sauce, fresh mozzarella, and basil proves that simplicity is beautiful. Martha and Christian Petroni made this recipe on Martha Bakes episode...
Author: Martha Stewart
Carrot juice, which replaces some of the broth in this recipe, adds a subtle sweetness that goes well with the nuttiness of the Parmesan cheese.
Author: Martha Stewart
This crisp, clean-flavored salad with a hint of pepper is the perfect accompaniment to a steak dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Some say brutti ma buoni, which translates to ugly but good, hail from Tuscany, though they're sold all over Italy. Featuring a mouthwatering combo of chopped hazelnuts, dark chocolate, and meringue, the...
Author: Martha Stewart
Gelato has more air than traditional American ice cream, so the consistency should be creamy, but light.
Author: Martha Stewart
A tart cranberry-orange curd offsets the sweetness of the crisp meringue shell in this striking winter dessert. Serve with a billow of whipped cream and segments of your favorite citrus.
Author: Martha Stewart
Roly-poly and covered with cheese, this delicious snowman is perfect for a wintertime get-together.
Author: Martha Stewart
Generous amounts of basil and parsley invigorate the slaw.
Author: Martha Stewart
When shredded and sauteed, these sprouts become meltingly tender. The mustard seeds and lemon juice add tang, and the pecans provide crunch. This dish is perfect served alongside a holiday turkey.
Author: Martha Stewart
An Indian-inspired entrée that will give you a newfound love for chicken halves. They take on the same juiciness and smoky flavor as a whole or spatchcocked bird, but are much easier to move around the...
Author: Martha Stewart
Though fried green tomatoes are commonly thought of as a Southern staple, they were actually an invention of 19th-century Northern farmers who would pick the remaining green tomatoes from their vines before...
Author: Martha Stewart
This yields enough for two of these recipes (or you can double it to make all four): Glazed Meatloaf, Skewered Greek Meatballs, Moroccan Hand Pies, and Vietnamese Kebabs. This versatile mixture can also...
Author: Martha Stewart