This refreshing lemonade recipe is from Ted Turner's restaurant, Ted's Montana Grill.
Author: Martha Stewart
The bacon in this lunchtime classic is baked with brown sugar and cayenne pepper.
Author: Martha Stewart
This vinaigrette is delicious over most roasted or steamed vegetables, or leftover turkey and a medley of fresh salad greens.
Author: Martha Stewart
With leeks, parsnips, dill, and white wine rather than red, this is not your typical beef stew. It's fresher and brighter and altogether brothier, an early spring recipe that's still comfort food but just...
Author: Martha Stewart
This is a delicious recipe for cornbread, a perfect side dish for any Southern-inspired meal.
Author: Martha Stewart
To satisfy a hungry crowd, serve this tart shrimp salad, courtesy of Joanna Rockwell of San Diego, California, with white or brown rice in place of lettuce.
Author: Martha Stewart
A vibrant vegan soup that's versatile enough for occasions such as a casual lunch outdoors, cold gazpacho shots at a cocktail party, or as a healthy dinner with a hunk of good bread.
Author: Greg Lofts
Instead of breading and frying, our healthy version of eggplant parmesan gets stuffed and baked.
Author: Martha Stewart
In this simple Thanksgiving side dish, roasting brussels sprouts brings out their nuttiness. Tangy Pecorino Romano cheese adds extra depth.
Author: Martha Stewart
In this refreshing summer salad, aromatic mint ties together the sweetness of watermelon and the savory notes from ricotta salata.
Author: Martha Stewart
No occasion is necessary to bake these simple yet surprising cupcakes.
Author: Martha Stewart
This frosting keeps well at room temperature for a few hours, however if it starts to get too warm or you are not eating the cupcakes right away, place them in the refrigerator.
Author: Martha Stewart
Use this chocolate cream-cheese recipe to decorate our Chocolate Marshmallow-Ghost Mini Cupcakes.
Author: Martha Stewart
This delicious recipe is courtesy of Jamie Oliver and can be found in his cookbook, "Cook with Jamie."
Author: Martha Stewart
Use this sweet buttercream recipe, adapted from "Martha Stewart's Baking Handbook," in our Chocolate-Peppermint Cake.
Author: Martha Stewart
This lightened-up egg salad skips the yolks in favor of heart-healthy avocado and uses very little dressing.
Author: Martha Stewart
This impressive ice-cream dessert makes the most of summer fruit. This recipe calls for lining the entire mold with raspberries, which is best done when berries are in season, but this step can be skipped...
Author: Martha Stewart
This delicious cupcake recipe is from the How Sweet It Is bakery in New York City.
Author: Martha Stewart
Made from soybeans and also known as bean curd, tofu is a popular East Asian food that's low calorie, cholesterol-free, and protein rich. Available in a variety of textures, from custardlike to firm, it...
Author: Martha Stewart
Author: Martha Stewart
A zesty supper is only minutes away with this microwave meal featuring Spanish chorizo, a fully cooked sausage available in mild or hot varieties at most supermarkets.
Author: Martha Stewart
Creme de cassis, a black currant liqueur, gives this fruity rum-based cocktail its complex flavor.
Author: Martha Stewart
Everything you love about deviled eggs but deconstructed into an easier-to-make bite! Spread rice crackers with mayo and mustard, then top with a slice of hard-boiled egg, smoked sweet paprika, and fresh...
Author: Martha Stewart
Using Meyer lemons in addition to regular ones gives this curd an intense aromatic flavor. Make it ahead and add the shredded coconut just before using as the filling for our majestic Meyer-Lemon and Coconut...
Author: Martha Stewart
Baking fillet of sole en papillote (in parchment) keeps its delicateflavor intact. Here, fillets are topped with arugula and seasoned with salt and pepper. Then they are rolled, topped with oranges, and...
Author: Martha Stewart
A twist on mushroom-barley soup, this warming broth, nourished with fresh hens of the woods, royal trumpets, oysters, and chanterelles, counts as a meal. The farro is tender but with a satisfying chew,...
Author: Martha Stewart
Use this dough to make Traditional Pumpkin Pie with a Fluted Crust.
Author: Martha Stewart
This Irish Blue Cheese Fondue recipe is a deliciously fun dish to serve on St. Patrick's Day.
Author: Martha Stewart
This classic Peruvian fish stew recipe is courtesy of editorial assistant Camila de Onis.
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 sauce appears thin at first but will thicken after it's tossed with the pasta. To reheat, add a little whole milk to restore the creamy consistency.
Author: Martha Stewart
Serve dishes with both adult and kid appeal, like this simple and refreshing fruit salad of Asian pears, grapefruit, and pomegranate seeds.
Author: Martha Stewart
Peter Berley, author of "The Flexitarian Table," created this healthier version of a traditional family favorite. "The apple is tart; the celery has a saline minerality; and the sunchokes provide earthiness....
Author: Martha Stewart
Fresh homemade lemonade gets bubbly (but remains alcohol-free) thanks to a bit of sparkling water.
Author: Martha Stewart
Steaming fish "en papillote" is a French technique, but with cilantro, ginger, sesame oil, and rice vinegar, you can put a Southeast Asian-inspired twist on the classic Halibut in Parchment dish.
Author: Martha Stewart
Dates and applesauce -- full of fiber, vitamins, and natural sugars -- create a complex caramel flavor when combined with honey.
Author: Martha Stewart
Canned beans make this a good option year-round.
Author: Martha Stewart
Need a sensational vegetarian main dish? This galette with buttery pastry filled with roasted summer vegetables and a mustard cheese sauce is just the thing. Most of the time is hands off, while dough...
Author: Greg Lofts
Add some bubbles to your coffee for a cool pick-me-up. Subbing club soda for still water creates a frothy topping for an iced Americano.
Author: Martha Stewart
This crunchy green salad is easy to whip together as a side dish to fried chicken, baked cod, or seared steak.
Author: Martha Stewart
Chef Jasper White freezes the bacon before preparing the chowder, making it easier to cut.
Author: Martha Stewart
Use this recipe when making our Caribbean Pork with Avocado-Pineapple Salsa.
Author: Martha Stewart
If you like French toast and grilled cheese, you'll love a Monte Cristo. This sandwich is usually pan-fried, but baking it instead means you can use less butter and make several at the same time.
Author: Martha Stewart
Serve broiled polenta slices with sauteed mushrooms or your favorite chunky tomato sauce.
Author: Martha Stewart
These biscuits are a Jamaican specialty and they're crispest the day they're made.
Author: Martha Stewart
For this riff on the French bistro classic duck a l'orange, chicken legs are seared to golden-brown perfection before being roasted with leftover cranberry sauce enlivened with shallots, sherry vinegar,...
Author: Martha Stewart
One of the oldest American cocktails, the mint julep originated in Virginia and was popularized in Kentucky. The two states have bickered over the proper way to prepare one for the past 200 years. No matter:...
Author: Martha Stewart
Savory biscuit make a perfect complement to roast chicken or meat.
Author: Martha Stewart
Posole is a thick Mexican soup eaten at lunch or dinner that's almost stew like, with hominy, garlic, and chiles. Instead of the traditional pork, we substituted chicken. Poaching whole chicken thighs...
Author: Martha Stewart