England's spin on the Christmas cocktail was the ancient beverage known as wassail, essentially Middle English for "cheers." The base alcohol was beer, mead, or wine, heated with sliced apples and spices...
Author: Martha Stewart
These cookies are studded with dried currants, which are tiny raisins made from Zante grapes. The currants must be soaked overnight, so you'll need to plan your craving a day in advance.
Author: Martha Stewart
This kid-friendly dish is about as simple as it gets, my friends. If you don't have the time to prepare the homemade barbecue sauce, simply make sure to buy a quality bottled sauce.This recipe is from...
Author: Martha Stewart
Thai curry paste, available online and in many supermarkets, makes this meal simply delicious. This recipe comes from Esther Moran of Bronx, New York.
Author: Martha Stewart
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
Author: Martha Stewart
This simple, flavorful vinaigrette from chef Michel Roux's "Sauces" cookbook will quickly become your go-to salad dressing.Also Try: Roquefort Vinaigrette, Tomato Vinaigrette
Author: Martha Stewart
Quickly steamed asparagus keeps its bright green color and crisp-tender texture, making it a good match for cucumber.
Author: Martha Stewart
Why stop at chocolate-dipped strawberries, when cherries are in season?
Author: Martha Stewart
Rib eye is exceptionally moist and tender, so it's a good choice for entertaining.
Author: Martha Stewart
Broccoli Romanesco, which looks like a cross between broccoli and a coral reef, is a staple in Italy, but it's often available at farmers' markets in the United States. This garlicky puree can also be...
Author: Martha Stewart
Cured tomatoes give this healthy fish dish from A Voce chef Missy Robbins its unique flavor.
Author: Martha Stewart
Rich butterscotch sauce made from candies is the perfect complement to vanilla ice cream.
Author: Martha Stewart
Great with baguette slices, this dip is also wonderful spread on sandwiches or stirred into scrambled eggs.
Author: Martha Stewart
Quinoa, everyone's favorite so-called "ancient" grain, gets paired with nutty almonds and fresh parsley in this simple and quick side dish.
Author: Martha Stewart
Save time by shopping smart: Combine pre-prepped frozen vegetables with bagged greens. A pinch of dried thyme and a dash of vinegar are homey touches.
Author: Martha Stewart
We cooked with wild salmon. Alaskan sockeye has a rich flavor; king is pricier and fattier. If you like, try Tasmanian ocean trout as an alternative. Make tabbouleh salad, and toast pita bread to serve...
Author: Martha Stewart
When the usual hors d'oeuvres get boring, try these easy wonton cups for a change of pace.
Author: Martha Stewart
The malted milk powder gives chocolate a more nuanced and intense flavor -- a win-win for chocolate lovers.
Author: Martha Stewart
A company-worthy meal doesn't have to take hours. Here, quick-cooking spinach and a no-cook vinaigrette dress up a pork tenderloin.
Author: Martha Stewart
Serve this sushi cake as a precursor to a light Asian-style meal, or alone with hot or cold sake. Since no raw fish is used -- only cooked shrimp and lump crabmeat -- the cake can be made ahead of time...
Author: Martha Stewart
Use up your leftover canned pumpkin puree to make these Pumpkin Pancakes.
Author: Martha Stewart
Making meatloaf doesn't always require a loaf pan -- or an oven, for that matter. Everyone gets their own mini version with this stovetop strategy that also saves you money.
Author: Martha Stewart
Give your party festive flavor with these hors d'oeuvres. Each mini, pumpkin-shaped bite, made with store-bought puff pastry, is filled with grated Gruyère and Parmesan cheeses and Dijon mustard.
Author: Martha Stewart
This is a colorful and delicious way to doctor up simple chicken breasts.
Author: Martha Stewart
This classic shrimp dish with garlic and lemon juice is so easy to make. Serve with crusty bread for sopping up a flavorful butter sauce.
Author: Martha Stewart
Use leftover chicken breasts from our Simple Chicken Noodle Soup when making this light Asian Chicken Salad with Bok Choy.
Author: Martha Stewart
Never throw out the sauce in a can of chipotles in adobo again! The smoky, tangy flavor makes it a great base for all kinds of dishes, including this oh-so-simple lunchtime soup.
Author: Martha Stewart
To prevent the peas from losing their vibrant color once you've pureed them, the soup must be cooled very quickly.
Author: Martha Stewart
The apples in this vanilla-scented cake explain the pudding's name and tempting qualities.
Author: Martha Stewart
This recipe works best with firm orange-skinned pumpkins, such as 'Cheese' or 'Small Sugar Pie.'
Author: Martha Stewart
Author: Martha Stewart
Top this arugula salad with our Buttermilk Onion Rings.
Author: Martha Stewart
This delicious steamed sea bass in napa cabbage is courtesy of chef Michael Schulson.
Author: Martha Stewart
Try this autumn minestrone soup recipe any night for a warm treat.
Author: Martha Stewart
Fresh cilantro and lime are a vibrant complement to the smoky chipotle pepper in this dish. Whole-wheat tortillas, still warm from the oven, wrap it up.
Author: Martha Stewart
The hoisin mixture, essentially a quick barbecue sauce, complements the richness of the black cod.
Author: Martha Stewart
Serve these brightly flavored biscuits with butter and strawberry jam for breakfast or gild them with fresh strawberries and a billow of whipped cream for dessert.
Author: Martha Stewart
Fill our Pink Meringue Cupcakes with this raspberry curd.
Author: Martha Stewart
Baking stuffing inside the bird means risking dry meat. By resting your chicken atop this mushroom-sage dressing, the bread absorbs juices while toasting, and the chicken roasts perfectly.
Author: Martha Stewart
Freshly shucked oysters and their liquor plus a touch of smoky bacon give this traditional Thanksgiving side tons of flavor.
Author: Martha Stewart
This bright-green soup is a great way to use tough outer lettuce leaves, which are often discarded. For a smoother texture, strain the soup before serving.
Author: Martha Stewart
This salad, a refreshing change from lettuce, is good with roasted chicken, grilled steak or pan-roasted fish
Author: Martha Stewart
This delicious recipe for chocolate almond upside-down cake is courtesy of Gale Gand and can be found in her cookbook, "Chocolate and Vanilla."
Author: Martha Stewart
Use this classic recipe when making our Stuffed Eggplant Parmesan.
Author: Martha Stewart
Martha puts a twist on the classic Kentucky Derby drink by sweetening it with homemade lemon syrup. The bright citrus flavor complements the bourbon and fresh mint beautifully.
Author: Martha Stewart
This recipe makes more than enough for the Meyer Lemon Crepe Cake. Spoon the leftover candied citrus over yogurt or ice cream.
Author: Martha Stewart
You won't miss the flour or the butter one bit in these chunky, nutty, sweet-salty standouts. Gluten-free never tasted so good!
Author: Martha Stewart
Most versions of this dish are made with pork shoulder -- we went with tenderloin for less fat. Plenty of cabbage slaw on top brings the sandwich into balance.
Author: Martha Stewart