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
This shamelessly rich, homey classic is too often mediocre, but it's memorable when made well. Success lies in a creamy gravy tinged with the faint heat of cayenne, eggs sunny-side up, plenty of pepper,...
Author: Martha Stewart
Yogurt sauce is creamy, cool accompaniment to grilled vegetables of any kind.
Author: Martha Stewart
You only need three ingredients for this refreshing smoothie: sweet cherries (use fresh in summer and frozen year-round), coconut water, and lime juice.
Author: Martha Stewart
A leftover turkey carcass is used to make a delicious broth, which is then used to make a warming soup akin to the Italian favorite tortellini en brodo. The recipe is written for 1 pound of carcass --...
Author: Martha Stewart
This dinner is popular with the kids and is great served for Super Bowl Sunday.
Author: Martha Stewart
This popular take-out dish tastes better made with leftover rice or rice made a day or so before and refrigerated. Bring the rice to room temperature before using.
Author: Martha Stewart
This one-of-a-kind dessert recipe from chef Eric Snow of The Oak Room is the perfect sweet treat for Valentine's Day.
Author: Martha Stewart
Step up your brunch game with these crispy-fluffy waffles studded with juicy blueberries.
Author: Martha Stewart
A perfect serving of this baked-pasta dish needs to have the right ratio of bechamel topping to lamb-and-pasta filling.
Author: Martha Stewart
The key to success with this recipe is to look for deep-green artichokes that are heavy for their size with tightly shut leaves; artichokes are best cooked the same day they're bought. This recipe makes...
Author: Martha Stewart
These are a perennial favorite at Ina Garten's Barefoot Contessa, a specialty-food market on Long Island, New York. The scones can be cut out ahead of time and stored in the refrigerator, wrapped in plastic,...
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
This delicious recipe for roasted seafood-stuffed pineapple is courtesy of Roberto Santibanez and can be found in his cookbook, "Rosa's New Mexican Table."
Author: Martha Stewart
This traditional holiday dish goes perfectly with our Prime Rib Roast.
Author: Martha Stewart
With just a hint of anchovy, this perfectly balanced dressing is salty but not overwhelming. Toss it with whatever greens you have on hand for a quick, easy way to enliven any salad.
Author: Martha Stewart
Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart.
Author: Martha Stewart
This pie puts an adult spin on the traditional holiday favorite dessert with the addition of a few teaspoons of brandy.
Author: Martha Stewart
In this classic stew perfect for a winter dinner, chicken and andouille sausage are simmered in celery, onions, and bell pepper, the mainstays of Creole and Cajun cooking.
Author: Martha Stewart
We love salty-sweet combinations, and this perfect Watermelon, Orange, and Feta lunch salad is a great play on those flavors. It's also got a refreshing crunch.
Author: Martha Stewart
Our powdered-sugar-dusted butter cookie gets its crunchy, crumbly texture from finely ground toasted almonds -- and its name from its characteristic curve.
Author: Martha Stewart
Just the thing for summer entertaining! Macerate a quartet of fruits -- pineapple, honeydew, grapes, and kiwi -- with sugar, elderflower liqueur, and vodka or tequila the night before a party, then have...
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
This recipe for Thanksgiving stuffing comes from Anna Lappe, author of "Diet for a Hot Planet." Here, the interesting flavors and texture come from herbs, dried fruit, the nuts -- and the juiciness of...
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 meringue topping makes a great addition to many desserts.
Author: Martha Stewart
It's so worth roasting a whole chicken for this next-level chicken-and-rice soup, Plus, you'll never just squeeze a lemon again when you taste the levels of flavor roasted lemon slices bring to the dish....
Author: Martha Stewart
The seductively savory combination of soy sauce, sake, butter, and garlic seasons this chicken-and-egg fried rice. It's a complete meal that the whole family will devour. Day-old rice works best in this...
Author: Martha Stewart
A magnificent salmon can be poached, glazed, and prepared for the table in a couple of hours, then kept in the refrigerator overnight. If the salmon is too long to fit in your fish poacher, you may cut...
Author: Martha Stewart
Steaming fish in a parchment packet in the oven, cooking en papillote as the French call it, yields deeply flavorful results and is a messproof way to cook fillets.
Author: Martha Stewart
This is an example of a short braise, where the cooking liquid is not reduced to make a sauce. Many recipes call for broccoli rabe to be blanched and then sauteed to remove some of its bitterness, but...
Author: Martha Stewart
Dill is a great accompaniment for all the other flavors in this menu. It is used often in Greek cooking.
Author: Martha Stewart
Cheery marzipan ladybugs nestled in a piped buttercream lawn make adorable kid-friendly cupcakes.
Author: Martha Stewart
Turmeric combined with red curry powder makes a plain breast of chicken anything but. The cilantro sauce offers a bright contrast to the turmeric-infused rice.
Author: Martha Stewart
A hot, crunchy peppercorn crust makes steak au poivre one of the best beef dishes ever created. Here, a blend of heat, aroma, and fruitiness is formed by three kinds of peppercorns: green,classic black,...
Author: Martha Stewart
This buttermilk panna cotta, courtesy of John Barricelli, is the perfect dessert to make for your special someone this Valentine's Day.
Author: Martha Stewart
While this salsa is a natural pair with firm fish such as snapper, it works equally well with chicken or pork.
Author: Martha Stewart
Cook a batch of these savory mushrooms on the weekend and add them to pasta or use as a side dish on busy weeknights.
Author: Martha Stewart
Serve any leftover roasted vegetables as garnish. For a healthier wrap, omit the mayonnaise.
Author: Martha Stewart
Juicy tomatoes and onions in a tangy vinaigrette are the perfect accompaniment to Grilled Pepper-Crusted Sirloin.
Author: Martha Stewart
Umbrian lentils are well-suited to absorb the earthy and salty flavors of this dish. Any type of small dried lentil can be substituted.
Author: Martha Stewart
This baked red snapper dish is flavored with pungent achiote. Serve over rice with Cebollas Encurtidas and Salsa Roja.
Author: Martha Stewart
A pork crown roast, filled with our Wild-Mushroom Stuffing and garnished with glazed pears and kumquats, has all the classic appeal and hearty flavor of a traditional holiday main dish -- and an even more...
Author: Martha Stewart
Serve your favorite salad ingredients stuffed inside a ripe, juicy tomato.
Author: Martha Stewart
Robust soba noodles pair perfectly with the shrimp, spices, and papaya in this dish.
Author: Martha Stewart
You don't have to wait until Thanksgiving to enjoy sweet potatoes-try them in a salad, as a side dish, or for dessert.
Author: Martha Stewart
Try these chocolate-filled bite-size wonders, which make clever use of shredded coconut to form the crust, for a delicious, unique Passover dessert. This recipe was adapted from "Martha Stewart's Pies...
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
This delicious cupcake recipe is from the How Sweet It Is bakery in New York City.
Author: Martha Stewart