This coconut cake with meringue frosting is as delicious as it is light and airy. The meringue frosting is a sweet treat in and of itself, and combining the coconut cake with the icing makes it even more...
Author: Martha Stewart
This simple relish provides a briny crunch in the Crisp Grilled Salmon With Fennel-Olive Relish. Reserve the fennel fronds for garnishing the salmon, if desired.
Author: Martha Stewart
This vegetarian salad is hearty, satisfying, and easily stored for work lunches.
Author: Martha Stewart
You can use frozen blueberries in these hearty cornmeal muffins. They're perfectly moist, thanks to the addition of buttermilk, and lightly sweetened with a touch of brown-rice syrup in the batter and...
Author: Martha Stewart
This produce-packed soup is cooked quickly to preserve the fresh flavor of the vegetables. The orzo simmers right in the pot.
Author: Martha Stewart
Author: Martha Stewart
If you'd like to try a variation, see what ingredients to add: Basic Vanilla Dough, Spice Cookie Dough, Citrus Cookie Dough.
Author: Martha Stewart
Rich in folic acid and vitamin C, beets are a colorful, nutritious addition to the dinner table.
Author: Martha Stewart
You will need twenty-four 10-inch wooden skewers. To shape your cookies like mushrooms, use a 3-inch mushroom cookie cutter (countrykitchensa.com).
Author: Martha Stewart
Tangy filling, nutty topping, buttery crust -- this tart has it all. The recipe, by Lori Goldsby, took top honors in the Food 52 Best Late-Winter Tart contest.
Author: Martha Stewart
One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. See our Classic White Bread how-to for step-by-step photos.
Author: Martha Stewart
Dressed up with a little cheese, this classic meatloaf is an easy everyday choice. A combination of ground meat and a different cheese would also taste great -- try pork and beef with Gruyere or Monterey...
Author: Martha Stewart
Top our One-Bowl Chocolate Cake with this delicious chocolate frosting.
Author: Martha Stewart
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Author: Martha Stewart
This beloved dessert has spawned a thousand variations. Our favorite recipe also happens to be the easiest: one nearly flourless chocolate batter that bakes to a delicate crust on the outside, leaving...
Author: Martha Stewart
When you give carrot cake a hummingbird-inspired spin, it really takes a slice to new heights. To capture the essence of a classic Hummingbird Cake, we stirred shredded coconut and puréed pineapple into...
Author: Greg Lofts
This classic peanut brittle is great for holiday gift-giving. Package in cellophane bags or decorative tins for a pretty presentation.
Author: Martha Stewart
Once slice of this chewy, crispy, aromatic pizza will have you hooked.
Author: Martha Stewart
These bite-sized tomato salads are a unique, flavorful approach to an appetizer course.
Author: Martha Stewart
Tomatillo soup is the perfect antidote to prickly summer heat. Sharp and citrusy, yet smooth and refreshing, it seems especially good after a long day of work in the garden.
Author: Martha Stewart
You won't be able to resist a slice of this gooey yet crunchy dessert.
Author: Martha Stewart
Fresh ingredients add bold flavors to this simple, no-cook salad.
Author: Martha Stewart
This recipe, courtesy of Lost Kitchen chef and owner Erin French, works best with narrow, long, bright-yellow zucchini.
Author: Martha Stewart
Fresh ginger adds sharpness and complexity to classic margaritas in this refreshing cocktail recipe from Jean Georges bartender Peter Okkerse.
Author: Martha Stewart
Avoid hunger between destinations: Take a simple, protein-packed green salad along on your travels. Also Try:Travel Tabbouleh
Author: Martha Stewart
Upend your pesto routine by switching out the usual basil, pine nuts, and Parmesan for mint, pistachios, and pecorino. Crisp-tender asparagus and juicy cherry tomatoes round out this vegetarian pasta that's...
Author: Martha Stewart
Few dishes are more evocative of autumn than this Italian specialty-a fragrant stew of chicken, tomatoes, and mushrooms. Our version gains extra depth from cooking the chicken and its skin separately....
Author: Martha Stewart
Pickled vegetables make a tasty addition to sandwiches and salads.
Author: Martha Stewart
If fresh fish isn't available, use canned Icelandic cod liver instead. This recipe comes from the first lady of Iceland, Dorrit Moussaieff.
Author: Martha Stewart
A topping of creamy Gorgonzola, chewy-sweet dates, and salty prosciutto makes for a high-impact Christmas hors d'oeuvre.
Author: Martha Stewart
With a little advance preparation, the components for this healthy meal can be stored in the fridge and then assembled and served within minutes.
Author: Martha Stewart
Easy and delicious as well as a real stunner, this winner dinner comes together in less than an hour. It's a paella-like pasta dish that cooks on the stovetop, then your choice of seafood is added and...
Author: Martha Stewart
This vegetable stew can be eaten on its own or served with a few extras like sausage and chickpeas.
Author: Martha Stewart
Try sipping your avocado -- this tropical-tasting avocado smoothie makes a satisfying breakfast or snack.
Author: Martha Stewart
In a dish inspired by salade Nicoise, grilledyellowfin tunasteaks are accompanied by a chopped salad of green beans, tomatoes, and black olives.
Author: Martha Stewart
When it comes to all-American desserts, this towering chocolate cake takes, well, the cake. For best effect, set the whole cake on the table, and slice it in front of your guests.
Author: Martha Stewart
Chimichurri, a thick herb mixture from Argentina, is a garlicky sauce that is tamed by parsley, oregano, and olive oil.
Author: Martha Stewart
Mint invigorates roasted root vegetables like potatoes, carrots, leeks, and celery root, which is also known as celeriac, in this colorful side dish.
Author: Martha Stewart
This recipe for pureed broccoli soup is from the January/February 2008 issue of Everyday Food.
Author: Martha Stewart
If you have leftovers, refrigerate the pork in the sauce--it will help keep the meat moist.
Author: Martha Stewart
This recipe was created with flexibility in mind and is a great way to use up leftover ingredients.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Leaving shrimp whole makes the presentation of this salad especially beautiful; they can also be chopped and mixed in.
Author: Martha Stewart
The butter in this unusual steak sauce gives the decidedly eastern combination of ginger and soy sauce a rich, European spin.
Author: Martha Stewart
The inspiration for this coconut eggnog is the Puerto Rican version, called Coquito, and is perfect for any holiday festivity.
Author: Martha Stewart
A delicate cake that has a double dose of tangy brightness, thanks to a zest-filled batter and a silky citrus glaze. The optional candied lemon-rind topping adds a design element that will have the crowd...
Author: Martha Stewart
Martha has made many variations of Spanish tortillas, which are similar to a frittata or potato omelet. This simple, five-ingredient version takes a cue from a memorable tortilla that she had on a trip...
Author: Martha Stewart