The Nutcracker is a gingerbread cookie handsomely clad in royal icing.
Author: Martha Stewart
Shaved paper thin and fanned out, radishes reveal their crisp white interiors. Cream cheese replaces butter in this update of a traditional tea sandwich.
Author: Martha Stewart
Serve this easy-to-prepare dish right from the pan: Cut it into wedges, and spoon a little of the piquant sauce over each piece. The garnish of cilantro and chopped chiles adds color and heat.
Author: Martha Stewart
Rich butterscotch sauce made from candies is the perfect complement to vanilla ice cream.
Author: Martha Stewart
Author: Martha Stewart
Dazzle them all at your holiday dessert table with this ethereal French meringue confection.
Author: Martha Stewart
Turn the makings of a classic Nicoise Salad into this flavorful sandwich.
Author: Martha Stewart
Think pink (and chic) by combining chilled vodka and raspberry syrup.
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
Watermelons are made up almost entirely of water, so they're filling and refreshing without being heavy on calories. It is a good source of lycopene.
Author: Martha Stewart
This grand appetizer uses store-bought puff pastry. Express your artistic side with the pastry leaf decoration.
Author: Martha Stewart
This Chicken Salad with Tomatoes and Cucumber is made with low-fat yogurt. It's a healthy alternative, and is brimming with beneficial bacteria that aid digestion. Choose whole-wheat pita bread over refined-white...
Author: Martha Stewart
We love the combination of tender sauteed squid and crispy toasted vermicelli in this quick dish.
Author: Martha Stewart
You can use a less expensive steak than we've suggested, such as London broil-just marinate it overnight in a mixture of oil and vinegar.
Author: Martha Stewart
Enjoy this simple salad of peppery arugula, crunchy almonds, and salty Parmesan as an appetizer or side salad.
Author: Martha Stewart
Pair this rich frosting with our Banana Cupcakes.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
You'll need only 1/4 cup of this for the New-Style Sashimi Salad, but it keeps up to four days in the refrigerator. It is delicious on grilled meats.
Author: Martha Stewart
Break your mayonnaise habit by slathering this fiery spread on sandwiches. Roasting brings out the sweetness of bell peppers, and chipotle pepper turns up the smoky-spicy quotient.
Author: Martha Stewart
Great with baguette slices, this dip is also wonderful spread on sandwiches or stirred into scrambled eggs.
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
Instead of breading and frying, our healthy version of eggplant parmesan gets stuffed and baked.
Author: Martha Stewart
Batons of rutabaga become irresistibly nutty-sweet when roasted. A touch of smoked paprika adds depth and richness.
Author: Martha Stewart
Cured tomatoes give this healthy fish dish from A Voce chef Missy Robbins its unique flavor.
Author: Martha Stewart
The malted milk powder gives chocolate a more nuanced and intense flavor -- a win-win for chocolate lovers.
Author: Martha Stewart
At the end of the 19th century, Americans discovered one of Cuba's secrets: a simple combination of rum, sugar, and lime that achieved fame as the daiquiri, named after the town of the same name.
Author: Martha Stewart
Author: Martha Stewart
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 banana-and-passion-fruit creation takes you to the tropics by way of Italy, where the vine-ripened fruit is used in sodas and all kinds of desserts. About a cup of mashed ripe banana adds moisture...
Author: Martha Stewart
Fill our Pink Meringue Cupcakes with this raspberry curd.
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
Coat scoops of ice cream in this easy sauce, then watch as it hardens into the perfect shell. It makes an excellent finishing touch for our Tropical-Fruit Cones.
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
Meaty beefsteak tomatoes are easily found in most supermarkets and are the go-to choice for thick slices on burgers or BLTs. When stuffed and baked, as here, they are meltingly delicious. Don't waste a...
Author: Martha Stewart
Cherry tomatoes and a colorful combination of bell, sweet, and banana peppers are teamed with four pantry powerhouses to make a flavorful sauce for spaghetti: jarred tuna, golden raisins, Kalamata olives,...
Author: Martha Stewart
Hot from the skillet, these small fried black-eyed peas are tossed with dark brown sugar for sweetness and smoked paprika for a robust kick.
Author: Martha Stewart
Caramelized onions get a flavor enhancement from fresh rosemary.
Author: Martha Stewart
This delicious recipe for roasted kielbasa comes from "Entertaining" by Martha Stewart, and makes for a tasty, meaty dish.
Author: Martha Stewart
Top this arugula salad with our Buttermilk Onion Rings.
Author: Martha Stewart
This salad is especially nice served with broiled or grilled fish, such as black or striped bass.
Author: Martha Stewart
Hearty and satisfying, this steak dinner skips the de rigueur potatoes and opts instead for leafy Swiss chard and crusty garlic bread.
Author: Martha Stewart
The same brine and spices are used for the cucumber, carrot, and beet variations, so it's easy to make a batch of pickled vegetables or just one kind-or one of each for a large crowd.
Author: Martha Stewart
With their brilliant color and feisty attitude,hot peppers bring vibrancy to any table.
Author: Martha Stewart
These meatless enchiladas blend cheese, a tomato and white-wine-based chile sauce, and chopped avocado on deep-fried tortillas.
Author: Martha Stewart
Author: Martha Stewart