Roasted garlic is also good spread on bread and stirred into sauces or vinaigrettes. Make an extra head or two; it will keep, tightly wrapped, in the refrigerator for up to three days.
Author: Martha Stewart
Rolling these classic Christmas cookies in powdered sugar once while they're still warm and again when they're completely cooled ensures their snowball-like appearance.
Author: Martha Stewart
Rumor has it, this crowd-pleasing Hummingbird cake got its name because every bite makes you hum with delight.
Author: Martha Stewart
Orange, lime, and lemon come together seamlessly in this triple-citrus vinaigrette that makes for the perfect salad topper.
Author: Martha Stewart
What's gooey on the inside, crackly on top, and supremely delicious all over?Our fresh take on this crowd-pleasing dessert. Unsweetened chocolate and brown sugar impart a rich, well-rounded flavor, while...
Author: Martha Stewart
Making this classic Chinese soup is a lot of fun and easier than you might think -- it's the perfect snow-day activity.
Author: Martha Stewart
Chocolate and coffee are perfect partners in these decadent, dense brownies, made with layers of chocolate mocha cake that are topped with rich chocolate ganache.
Author: Martha Stewart
This incredibly simple stuffing has a traditional flavor everyone will love. It's a wonderful complement to Salt and Pepper Turkey.
Author: Martha Stewart
These rich cookies should seem a bit soft when you take them out of the oven. They firm up as they cool, so be careful not to overbake them.
Author: Martha Stewart
This hearty dinner recipe combines beef with bell pepper, carrots, chickpeas, and Ethiopian berbere seasoning-a spice blend of up to twenty ingredients including chile, paprika, ginger, and garlic. The...
Author: Martha Stewart
Cauliflower and cheese are a match made in heaven. Serve this soup with crusty bread for a satisfying lunch.
Author: Martha Stewart
Like your favorite dip reinvented as a meal, and made healthier to boot! Sauteed chicken cutlets cook fast, and cream cheese provides a little richness with less fat than heavy cream.
Author: Martha Stewart
Author: Martha Stewart
You may have tasted a version of this Asian-style dish at a local restaurant; now you can make it at home.
Author: Martha Stewart
This homemade version of the noodle favorite will make you forget about the boxed orange variety. A sauce made with three kinds of cheeses and a crunchy breadcrumb topping really separate this mac and...
Author: Martha Stewart
An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip.
Author: Martha Stewart
Legend has it that this savory recipe was a favorite of "ladies of the night" in Italy (the term puttanesca derives from puttana, the Italian word for prostitute), who quickly prepared and ate the dish...
Author: Martha Stewart
This rich side is a crowd-pleaser that can share the oven with your roasting bird (try pairing it with our Turkey with Brown-Sugar Glaze) at Thanksgiving.
Author: Martha Stewart
Choucroute garni combines the smoky flavors of several sorts of sausage, pork butt, and thick-cut bacon with the pungent perfume of sauerkraut, bay leav es, juniper berries, and caraway seeds.
Author: Martha Stewart
Crisp, golden skin and juicy garlic-laced meat exemplify why roasting is one of the best ways to highlight the texture and flavor of a chicken.
Author: Martha Stewart
Author: Martha Stewart
Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe on Martha Bakes episode 603.
Author: Martha Stewart
Author: Martha Stewart
Letting garlic-stuffed beef pot roast simmer a long time with rosemary gives it a lot of flavor in this Italian rendition.
Author: Martha Stewart
Broccoli is used two ways in this kid-friendly dish: it's simmered until tender for the soup base and roasted for the garnish.
Author: Martha Stewart
Delight picnic-goers with a portable version of summer berry crumble: a perfect marriage of tart fruit and tender cake, capped with a slightly crunchy topping.
Author: Martha Stewart
In this Garlic-Roasted Chicken Breasts dish, roasting softens and mellows the garlic. The garlic tops serve as a rack for the chicken. Garlic bottoms are flipped halfway through to soak up juices. Leftover...
Author: Martha Stewart
Can't decide which is your favorite, chocolate or peanut butter fudge? Solve the conundrum with this deluxe, double-layer treat.
Author: Martha Stewart
This side pairs well with seared steak, shrimp, or fish.
Author: Martha Stewart
Don't be afraid to brown the rice in this recipe! The crispy, caramelized parts are the best.
Author: Martha Stewart
Succulent spaghetti in a bracing clam sauce is the heart of a rustic Italian supper to usher in spring.
Author: Martha Stewart
The creamy, bittersweet-chocolate "bottom" of this early-twentieth-century icebox pie rests on a graham cracker crust. The pile of ethereal meringue on top includes a hint of rum.
Author: Martha Stewart
Tzimmes is a traditional stew for Passover, made from a combination of sweet potatoes and dried fruit. This crowd-pleasing side dish is easy to make so be sure to have enough on hand.
Author: Martha Stewart
In this classic French recipe, the juices released by the mussels help create a flavorful sauce that is perfect for sopping up with a piece of crusty bread.
Author: Martha Stewart
Martha's textbook cranberry sauce teams whole berries with bright orange (zested and juiced) and spicy cinnamon. Use any leftovers to make Cranberry Swirl Cheesecake or Chicken a la Cranberry.
Author: Martha Stewart
If you like, spice up this robust chili by adding chopped fresh hot chile peppers. You can also replace the canned beans with cooked dried beans; if you do so, use the bean cooking liquid to replace half...
Author: Martha Stewart
Turn fresh shrimp into burger-worthy patties after giving them a spin in a food processor and binding them together with breadcrumbs and mayonnaise. Serve with lettuce and tartar sauce on top.
Author: Martha Stewart
A modest portion of smoked salmon yields a luxurious spread when blended with sour cream and a touch of lemon juice.
Author: Martha Stewart
This one-pot recipe features turmeric, which is related to ginger and gives the dish and other curries their distinctive yellow color. It's a hearty meal with an exotic fragrance to consider for your next...
Author: Martha Stewart
Cumin, coriander, and cinnamon give this easy soup an exotic Moroccan flavor. With bits of tender chicken and carrots, it makes a satisfying lunch.
Author: Martha Stewart
Made with cocoa and espresso powders, cocoa nibs, and a touch of cinnamon, these sliced cookies were inspired by the traditional pairing of coffee and chocolate.
Author: Martha Stewart
Make an irresistible dinner (or three!) with a slow-cooked pork shoulder that has the perfect flavors for a cool evening. Use this recipe to make Open-Faced Porchetta Sandwich with Caramelized Apples or...
Author: Martha Stewart
With a nod to the north, these buttery sugar cookies pack a delicate crumb and a pure-maple oomph. Package them inside maple-leaf boxes for a great fall gift.
Author: Martha Stewart
Pureed cauliflower florets and low-sodium chicken broth serve as the base for this creamy soup recipe, while roasted cauliflower leaves are used as a garnish.
Author: Martha Stewart
Author: Martha Stewart
A streamlined take on a family-favorite that makes it even more suited for busy weeknights: a 15-minute marinade in yogurt tenderizes the chicken cutlets, while also acting as a 'glue' for crunchy panko...
Author: Shira Bocar
If you see Thai basil (also called holy basil) at your market, give it a try. It has pointed leaves and tastes of mint, cinnamon, and licorice.
Author: Martha Stewart
Toss this zucchini and squash on the grill and the flavor intensifies from the heat. This time-saver side dish (less than 30 minutes) is perfect for a no-fuss summer lunch or dinner.
Author: Martha Stewart
The flavors of the Mediterranean spruce up this homey, braised chicken dish served over a bed of orzo.
Author: Martha Stewart