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
This spicy-hot saute goes well with Jerk Pork Tenderloin or grilled chicken and beef.
Author: Martha Stewart
An herb paste enhances the salmon and the built-in sides -- spinach and chickpeas -- that bake with the fish.
Author: Martha Stewart
This deceptively simple and well-balanced salad combines a variety of flavors and textures -- tart, creamy, peppery -- and comes together in a snap.
Author: Martha Stewart
A heap of these perfectly crisp, golden, double-cooked fries makes the perfect accompaniment to any sandwich.
Author: Martha Stewart
Ground turkey is a lower-fat alternative to beef chuck, and kidney beans-loaded with vitamin C and omega-3s-are an especially nutritious option. This one-pot dish has two other comfort-food essentials...
Author: Martha Stewart
These ribs are lightly coated with maple (or brown) sugar.
Author: Martha Stewart
Raising the oven temperature during the last half hour of roasting ensures a crisp, caramelized crust.
Author: Martha Stewart
Layers of thyme-flecked potato and tomato slices are baked to crisp perfection. If you have a mandoline, use it to make the thinnest, most even potato slices.
Author: Martha Stewart
A winsome way to use leftover crepes, this towering gateau de crepes replaces the usual jam, cream, and chocolate with alternating layers of rich bechamel and sauteed spinach.
Author: Martha Stewart
Lightly dressed bitter greens are the perfect accompaniment to sumptuous pan-fried pork. This dish is also a good choice for a quick weeknight dinner.
Author: Martha Stewart
These easy hors d'oeuvres call for ingredients that are most likely already in your pantry.
Author: Martha Stewart
Use this vinaigrette to dress our Grilled Three-Onion Salad.
Author: Martha Stewart
If your grill isn't large enough to accommodate the peppers and chiles in a single layer, cook them in batches.
Author: Martha Stewart
Using corn tortillas, guests can make their own turkey tacos and slather them with the chile-citrus sauce.
Author: Martha Stewart
This speedy side can be served with pork, chicken, or beef dishes, warm or at room temperature. It takes under 30 minutes to make, giving you more time to devote to other dinner prep.
Author: Martha Stewart
These elegant, but simple, chocolate truffles are rolled in sugar, cocoa powder, and nuts.
Author: Martha Stewart
A cocktail-party staplefrom an earlier era, these stripsof bacon wrapped around prunes are updatedwith dried black Mission figs and sage leaves.
Author: Martha Stewart
Some serranos are super-spicy (taste a seed to find out); you can remove some seeds for less heat. These are good on just about anything, but especially roasted vegetables with a bit of sweetness, such...
Author: Martha Stewart
Intense heat concentrates the pumpkin's sugars, bringing out its natural sweetness -- so you can enjoy its rich, dense flesh as you spoon out your stew. White beans, red pearl onions, baby peas, and turkey...
Author: Martha Stewart
This great recipe for chocolate caramel bread pudding is courtesy of Emily Luchetti.
Author: Martha Stewart
Sorghum might just be the next it grain, thanks to its pleasing chew and subtly sweet flavor. Having a batch ready to go in the fridge is like money in the bank -- learn how to get the texture just right,...
Author: Martha Stewart
Nothing cools you off faster than a granita, the Italian shaved-ice delight. This one, made with coconut water, is a real catch: it's uncommonly refreshing and stunningly simple to make.
Author: Riley Wofford
This rich dough is soft and a little difficult to roll, but it can be easily pressed into a tart shell -- and patched as needed. Use this recipe when making our Hazelnut Frangipane Tart with Apricots and...
Author: Martha Stewart
This old-fashioned dessert is made by simmering fruit with cinnamon dumplings that soak up the sweet syrup as they cook.
Author: Martha Stewart
Like other mojitos, this contains sparkling water for effervescence and lime juice but also includes plump cherries and cherry vodka.
Author: Martha Stewart
This recipe for a mouthwatering pear charlotte is from Emily Luchetti's "Classic Stars Desserts."
Author: Martha Stewart
Use this berry syrup within our Strawberry and Pistachio Ice-cream Cake.
Author: Martha Stewart
This pudding's creamy texture remains irresistible to kids of all ages. And when made with the freshest cream, best vanilla extract, and finest chocolate, it's heaven.
Author: Martha Stewart
Arugula adds a peppery tang to the mild, nutty taste of fontina in this easy-to-make pizza.
Author: Martha Stewart
Pasta sauce doesn't always have to be cooked on the stove. Here, onion, tomatoes, and eggplant are roasted in the oven, which gives the dish a sweeter flavor.
Author: Martha Stewart
These delicate vegetarian meatballs are lighter in texture than standard meatballs, but full of flavor. For best results, form the meatballs and let them sit in the refrigerator overnight -- this helps...
Author: Martha Stewart
This refreshing drink made with orange, lime, and lemon will help you keep cool on a hot summer day.
Author: Martha Stewart
A favorite side dish, caramelized brussels with bacon, becomes a hearty weeknight main.
Author: Martha Stewart
Clafouti is a baked custardlike cake that originated in the countryside of central France. "It is a rustic dish that is simple to make and tastes so good -- like a thick, moist, fruit-filled crepe," says...
Author: Martha Stewart
To make this recipe as a single large lasagna in a 9-by-13-inch pan, cut the noodles into strips 4 inches wide and 13 inches long. Bake until golden brown and bubbling, about 45 minutes, and let stand...
Author: Martha Stewart
Quinoa has a wonderful nutty flavor; here it is blended in a salad with toasted almonds, bell pepper, zucchini, celery, and a lime is squeezed on top.
Author: Martha Stewart
Scallions and a healthy dose of fresh thyme make these grilled sweet potatoes particularly savory.
Author: Martha Stewart
You can make this salad ahead of time. Just cover and refrigerate up to one day; bring to room temperature before serving.
Author: Martha Stewart
Try this spicy but slightly sweet sauce over meat, fish, or eggs.
Author: Martha Stewart
Cooking collards with a bit of healthy fat like olive oil may help the body absorb certain nutrients -- this hearty dish also features tomatoes and black-eyed peas.
Author: Martha Stewart
Fragrant warming spices flavor this ice cream inspired by the spiced tea of Indian origin.
Author: Martha Stewart
Joyce in Georgia, an "Everyday Food" radio show listener, shared a recipe for French coconut pie on air. Readers have been asking about it, so here's the recipe. Enjoy!
Author: Martha Stewart
To make this simple autumn meal, all you need is a single pot, a hot stovetop, and someone to set the table.
Author: Martha Stewart
We tweaked a favorite ice cream flavor from way back to make a treat for all ages. The exceptionally moist cream-cheese pound cake gets split and filled -- three times -- with a luscious mousse flavored...
Author: Martha Stewart
It's all about the alliums in this eye-catching take on the Italian bread. Caramelized onions go into the dough, while leeks and chives are artfully arranged on top.
Author: Martha Stewart
If the poblanos become blistered and blackened before the tomatoes do, chef Rick Bayless recommends removing them from the broiler first.
Author: Martha Stewart
Here, pecans, vanilla, and dark-brown sugar create a winning combination of flavors in skillet-baked Rome apples, irresistible served from the oven.
Author: Martha Stewart