Use the grilled scallops to top our Mixed Fresh Herb Pasta.
Author: Martha Stewart
Quince, a vibrant cousin of the apple, mingles well with spiced and sweet ingredients. The fruit is poached in a wine-spiked syrup, which coats it as it bakes.
Author: Martha Stewart
This five-ingredient dinner is quick, easy, and delicious.
Author: Martha Stewart
This brunch-friendly recipe is adapted from one developed by chef Katy Sparks.
Author: Martha Stewart
This pie is great on its own -- but sublime with a dollop of fresh whipped cream. And, a slab pie is a great way to serve a crowd.
Author: Martha Stewart
Use this simple puree to make Asparagus Risotto from chef Marco Canora's "Salt to Taste" cookbook. Photo credit: John Kernick
Author: Martha Stewart
Use this recipe to make our Pavlova with Vanilla-Poached Oranges.
Author: Martha Stewart
Love dip with your chips as a snack? Have all you can eat with this healthy version that blends roasted butternut squash, tahini, turmeric, and garlic.
Author: Martha Stewart
We know there are box mixes out there but rice pilaf is quite easy to make. Add spicier herbs to liven up this side dish.
Author: Martha Stewart
This delicious coconut cake filling is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Author: Martha Stewart
Lemony haricots verts with pecans temper the sweetness of our Apricot-Dijon-Glazed Chicken.
Author: Martha Stewart
This gently spiced, vanilla-scented pudding is so velvety you'd never suspect that it's made with skim milk instead of regular. It can also be served warm. This recipe was submitted by Samuel Shaffer of...
Author: Martha Stewart
Use these cherries in a Manhattan or spoon them with their syrup over ice cream for an adult dessert.
Author: Martha Stewart
The golden caramelized top gives this cake its distinctive look and taste.
Author: Martha Stewart
Author: Martha Stewart
Need a meatless one-pot dinner? Try this tasty cross between ratatouille and shakshuka. Japanese eggplants, red peppers, and cherry tomatoes are roasted with garlic, then eggs are added and baked in the...
Author: Martha Stewart
Like a genoise, this cake gets its spongy texture from eggs that are whisked until thick and voluminous.
Author: Martha Stewart
You can make this cherry lemonade drink as sweet-or sour-as you like. Just add sugar to taste.
Author: Martha Stewart
Author: Martha Stewart
Whole fish (such as this butterflied trout or pink-fleshed arctic char) are as easy to poach as fillets. This recipe works with almost any variety. Serve chilled over greens with horseradish for lunch....
Author: Martha Stewart
Poaching the meat is the secret behind this tender Papparadelle with Quick Fennel Ragu. Grated Parmesan and red-pepper flakes add lively flavor-and color.
Author: Martha Stewart
Try this recipe from Nate Appleman's "A16 Food and Wine" for a hearty meal.
Author: Martha Stewart
This flatbread, flavored with rosemary and garlic, is akin to an herb pizza.
Author: Martha Stewart
Use this recipe to make our Yellow Curry Chicken, Beef Rendang with Broccoli, and Thai Green Shrimp Curry. Look for fresh lemongrass in Asian markets and some supermarkets.
Author: Martha Stewart
Any bean will work in this pasta and bean soup, but tubed pasta or shells make for the best mouthfuls.
Author: Martha Stewart
The recipe for this refreshing and crunchy Cucumber and Snap Pea Salad with Mint comes from Robert Estep of East Haddam, Connecticut.
Author: Martha Stewart
These kid-friendly frozen treats are the perfect afternoon snack on a hot summer day.
Author: Martha Stewart
Halved avocados are the base for many quick meals like this Mediterranean one.
Author: Martha Stewart
These potatoes taste great alongside Garlic Lover's Pot Roast for a classic all-American meal the whole family will love. Both recipes are courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Homemade vanilla 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
In the Provencal tradition, we served the aioli on a large plate and surrounded it with a colorful array of dipping items, such as celery, fingerling potatoes, hard-boiled eggs, and blue-crab claws. Use...
Author: Martha Stewart
Serve your favorite salad ingredients stuffed inside a ripe, juicy tomato.
Author: Martha Stewart
Any firm-fleshed white fish is the perfect vehicle for this deep-flavored, earthy sauce; you can also try it with fresh sea scallops. If you don't want to flour the fish, place all the ingredients in a...
Author: Martha Stewart
This recipe for tomato marmalade is from chef Bill Taibe of Napa & Co. restaurant and is used to make his Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade.
Author: Martha Stewart
This stuffing recipe -- a perfect Thanksgiving side dish -- is courtesy of chef Emeril Lagasse and goes well with his Roasted Turkey Breast.
Author: Martha Stewart
Our cool peach chiffon pie topped with sugared basil leaves is the stuff of summer dreams -- no baking required.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Using spaghetti squash instead of pasta in this dish not only saves about 250 calories per serving, but it also creates a wonderful sweet foil for the savory turkey meat sauce.
Author: Martha Stewart
These irresistible chocolate truffles are an impressive and elegant way to treat your guests to dessert.
Author: Martha Stewart
Author: Martha Stewart
Make simple but delicious peppermint marshmallows for a sweet treat -- and irresistible stocking stuffer -- this holiday season. Also Try:Vanilla Marshmallows
Author: Martha Stewart
This dramatic gelatin mold is easy to make and a nice light finish after an indulgent meal.
Author: Martha Stewart
Caesar dressing and romaine are a strong duo -- the lettuce is not overwhelmed by the dressing, which is also good over a tomato salad. All hail this classic dressing, with bold, briny tang from garlic,...
Author: Martha Stewart
Cheesy polenta -- ready in 20 minutes -- is a satisfying side dish that easily pairs with whatever main dish is on the menu.
Author: Martha Stewart
Apricot jam is applied using a squeeze bottle to create the eye-catching dotted pattern atop this rich, tangy cheesecake.
Author: Martha Stewart
This recipe is brought to us by Lee Hanson and Riad Nasr, chefs at New York City's Balthazar and Pastis restaurants.
Author: Martha Stewart
Talk about fast and flavorful; this recipe pairs beef (we're talking sirloin here), with it's old pal carrots but gives them a new spin with cinnamon, cayenne, and fresh mint. Plus it takes just 35 minutes...
Author: Martha Stewart
An open-faced sandwich of tomatoes, cheese, and homey bread.
Author: Martha Stewart