Rolling the dough in sesame seeds enhances the flavor of the tahini and gives the cookies a satisfying crunch.
Author: Martha Stewart
Table for four? The special tonight is garlic and ginger chicken with scallions and red bell pepper, courtesy of your microwave.
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
For quicker assembly, cook the tomato sauce and spelt up to two days ahead. Let cool, then store them separately in covered containers.
Author: Martha Stewart
You don't have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour.
Author: Martha Stewart
Romaine lettuce, carrots, and celery are complemented by a rich, tangy blue-cheese dressing.
Author: Martha Stewart
This Mediterranean Macaroni and Cheese is a refreshing take on the rich classic. Jim Raftus, a reader from Elkhart, Indiana, uses the sunny flavors of tomato, olives, and feta in this mac and cheese.
Author: Martha Stewart
Author: Martha Stewart
Three different kinds of mustard give this dressing its signature flavor. Mix your salad first and pour the vinaigrette over each individual portion.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan...
Author: Martha Stewart
These scones are served at afternoon tea at the Savoy in London, courtesy of Anton Edelmann, maitre chef des cuisines.
Author: Martha Stewart
Festive candy-stripe cookie sticks are a holiday favorite, but can be enjoyed as a treat any time of year.
Author: Martha Stewart
This salad is especially nice served with broiled or grilled fish, such as black or striped bass.
Author: Martha Stewart
We love the combination of tender sauteed squid and crispy toasted vermicelli in this quick dish.
Author: Martha Stewart
This flavorful beef salad is healthy and easily made. Thai fish sauce is sold in the Asian section of most supermarkets.
Author: Martha Stewart
Put holiday leftovers to good use with this kid-friendly recipe, adapted from Lucinda Scala Quinn's "Mad Hungry" cookbook. For an easy on-the-go meal or quick lunch down the line, prepare and freeze an...
Author: Martha Stewart
This seafood stew, gently simmered in a spicy tomato broth, can be served over couscous.
Author: Martha Stewart
Serving pasta with fresh tomato sauce is ideal in August and September, when tomatoes are in season and at their most flavorful.
Author: Martha Stewart
Avocado is right at home in this Asian-style supper of shrimp, snow peas, and brown rice. Serve the citrusy sauce on the side, or drizzle over each bowl.
Author: Martha Stewart
We lightened this classic dip without sacrificing flavor.
Author: Martha Stewart
Red and green grapes are nestled inside individual puff-pastry shells to create sweet, flaky tarts.
Author: Martha Stewart
Roasting brings out the natural sweetness in carrots.
Author: Martha Stewart
Raw cauliflower and broccoli also work well with this dip.
Author: Martha Stewart
Professional pizza makers always stretch the dough with their hands; if you find the task too daunting, use a rolling pin.
Author: Martha Stewart
Take your sandwich to the next by slathering rich, grilled garlic on your bread.
Author: Martha Stewart
Get out the crudites and be prepared for a tasty surprise with this variation on classic hummus.
Author: Martha Stewart
Use this delicious vanilla bean whipped cream when making Matt Lewis's Classic Diner-Style Chocolate Pie.
Author: Martha Stewart
Drizzle this mushroom-fortified gravy over your Thanksgiving side dishes.
Author: Martha Stewart
This weeknight dinner is like summer on a plate. We turned the classic Italian salad panzanella, with bread and ripe in-season tomatoes, into a hearty main meal by adding creamy mozzarella and quick-cooking...
Author: Lauryn Tyrell
A simple sandwich of fried oysters with dollops of remoulade on a toasted whole-wheat bun makes for a lunch with Louisiana mojo. Our version calls for tossing the oysters in whipped egg whites, dredging...
Author: Martha Stewart
A pinch of red-pepper flakes livens up wedges of mellow celery root. Roasting the vegetables alongside the chicken means they cook in the drippings-no oil required.
Author: Martha Stewart
The goat-cheese discs can be prepared through step 2 up to a day ahead. Cover with plastic wrap, and keep in the refrigerator. Before cooking, brush disks with oil.
Author: Martha Stewart
This traditional peanut brittle recipe has been adapted from Martha Stewart Living, October 1996. It makes for a lovely salty and sweet dessert.
Author: Martha Stewart
Author: Martha Stewart
This simple, flavorful vinaigrette is an ideal dressing for any green salad.
Author: Martha Stewart
This Quinoa Salad With Corn and Red Pepper is a satisfying and nutritious meal. Called a supergrain, quinoa dates back to the Incan civilization. It has more protein than most grains (5 grams per serving)...
Author: Martha Stewart
Martha's friend Salli LaGrone thoroughly preheats the shortening-coated loaf pan to ensure a crisp, crunchy crust on this dense Southern bread.
Author: Martha Stewart
This boldly flavored salad pairs well with Buttermilk and Herb Marinated Chicken.
Author: Martha Stewart
Prepare this healthy soup with tons of nutritious leafy greens and veggies whenever you feel weighed down.
Author: Martha Stewart
This recipe for Watermelon Mojito is a perfect cocktail for the summertime.
Author: Martha Stewart
A fruit tart can be as sophisticated as the City of Lights, but this Plum Galette is pure French country with warm plum or red-currant jam. Serve with a scoop of ice cream.
Author: Martha Stewart
These recipes have been adapted from "Bobby Flay Cooks American" by Bobby Flay. Copyright 2003 by Bobby Flay. Photography copyright 2001 by Gentl and Hypers/Edge. Reprinted by permission of Hyperion.
Author: Martha Stewart
More reasons to make merry: a festive eggnog enriched with a boost of coffee.
Author: Martha Stewart
For a spiked version of this drink, divide 2 cups vodka among the glasses just before serving.
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
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
This relish is based on Italian caponata, which is usually served cold or at room temperature as an appetizer or an accompaniment to meat, poultry, and fish.
Author: Martha Stewart
Author: Martha Stewart
Give your go-to chicken recipes a rest and try this whole roasted version with crispy chickpeas and a lemony cucumber-yogurt sauce.
Author: Martha Stewart