Author: Martha Stewart
Crumble blue cheese over the top of this simple salad for a nice complement to the nuts and fruit.
Author: Martha Stewart
Lemon zest and juice and fresh parsley brighten the canned cannellini beans that top this simple shells and marinara dish.
Author: Martha Stewart
Author: Martha Stewart
Black sea bass, striped bass, catfish, salmon, and halibut are also delicious steamed.
Author: Martha Stewart
Tender grilled corn on the cob is a must at any backyard barbecue. The creamy, spicy topping brings it over the top.
Author: Martha Stewart
Once cooked, the cake cools to room temperature and is chilled several hours; hands-on time is only about a half hour. This recipe comes from Janet LeGrand Rice of Home Glen, Illinois.
Author: Martha Stewart
This delicious reciepe for fettuccine with swordfish is courtesy of Lidia Bastianich.
Author: Martha Stewart
Black-currant cordial highlights the delicacy of white tea.
Author: Martha Stewart
Author: Martha Stewart
Exceptionally creamy yet surprisingly light and airy, this amaretto-spiked white-chocolate semifreddo is ideal for a special occasion. A scattering of toasted hazelnuts is an inspired accent, as is a glass...
Author: Martha Stewart
Jicama, a type of root vegetable, makes a great stand-in for more traditional water chestnuts, giving the dish a nice crunchy element. Eat this dish on its own or with a little steamed brown rice.
Author: Martha Stewart
The Swiss chard in this pasta dish is the perfect economical veggie: You can eat both the leaves and the stems. Chose Italian-style chicken sausage, either sweet or hot. If the sausage is precooked, cut...
Author: Martha Stewart
Forgo the Basic Bechamel Sauce for a lighter version of this recipe.
Author: Martha Stewart
Author: Martha Stewart
Dress up steak with compound -- meaning flavored -- butter, which is surprisingly simple to make. A T-bone steak would also work here, just be sure to adjust grilling time as needed to account for the...
Author: Martha Stewart
This strudel-inspired confection is a total crowd pleaser. A custardy mix of cream cheese, ricotta, and egg-marbled with a swirl of tart cherry sauce-bakes up into a delicious filling. The bottom crust...
Author: Martha Stewart
This no-churn ice cream recipe has all the richness of traditional recipes, but our version takes only 10 minutes of hands-on work.
Author: Martha Stewart
Spread this coconut buttercream frosting over the Coconut Cake from Cheryl and Griffith Day of Back in the Day Bakery in Savannah.
Author: Martha Stewart
Make thick, satisfying turkey gravy this Thanksgiving with an easy recipe from TV chef Sarah Mastracco.
Author: Martha Stewart
This Southern-style sauce has a sunny sweetness -- and a bit of a bite.
Author: Martha Stewart
This cool dish is full of flavor and so light. Scallions, cucumber, and chopped peanuts add crunch.
Author: Martha Stewart
When cans of coconut milk are chilled in the refrigerator, the cream congeals at the top. Whipped with sugar, the cream makes a decadent nondairy topping that's perfect for Passover desserts.
Author: Martha Stewart
Put away the hot sauce: This Southwestern take on an Italian favorite packs its own heat. Corn kernels add sweetness and textural flair.
Author: Martha Stewart
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the grilling time as needed.
Author: Martha Stewart
Apples caramelized in butter and an array of fall spices lend a unique character to this exceptionally moist cake, which lies hidden beneath a mantle of brown-sugar buttercream. Marzipan garnishes -- tinted...
Author: Martha Stewart
This moist, cakelike version of the perennial favorite is made with fresh ginger and unsulfured molasses.
Author: Martha Stewart
What could be simpler or more delicious than bone-in rib-eye steaks marinated with fresh rosemary then grilled?
Author: Martha Stewart
This dessert relies on the same browning and deglazing techniques used for savory dishes. Many fruits benefit from a quick saute, and their natural sugars -- brought to the surface as juices evaporate...
Author: Martha Stewart
Author: Martha Stewart
This pan-roasted chicken thigh dinner is a winning combo of warm, crispy skin, cool baby spinach, and a creamy pea puree (the puree also makes a great dip for vegetables). Keep an extra batch in the fridge...
Author: Martha Stewart
Grapefruit and orange transform a green salad into a refreshing dish worthy of your holiday table.
Author: Martha Stewart
This Asian noodle salad makes for a briny and delicious lunch.
Author: Martha Stewart
Macerating the fruit in a bit of sugar and acid (strawberries and balsamic vinegar are natural allies) helps draw out their natural juices and makes an ideal filling for pastry shells.
Author: Martha Stewart
Grill any extra eggplant slices and use them for making dips or spreads (such as baba ghanoush), or add them to salads.
Author: Martha Stewart
Brush this sweet, salty Asian sauce on the eggplant and enjoy a whole new twist on grilled vegetables.
Author: Martha Stewart
For a patriotic touch, cut a star into the top crust before baking this classic pie.
Author: Martha Stewart
Layering the ingredients with the beans on the bottom ensures proper cooking of this satisfying and flavorful turkey stew. The beauty of making this stew in a slow-cooker is that you can set it and forget...
Author: Martha Stewart
Stash one of these bars in your purse or backpack for a nutritious, gluten-free snack on-the-go.
Author: Martha Stewart
Baked ramen noodles make a crunchy topping for this easy, healthy salad.
Author: Martha Stewart
Ginger-and-lemon syrup combines with seltzer for a refreshing drink.
Author: Martha Stewart
Bitter endive pairs nicely with smoked salmon and cream cheese for these traditional-with-a-twist tea sandwiches.
Author: Martha Stewart
Delicious on its own, this dish is also great served over couscous. Use the other half of your butternut squash to make Butternut Squash Soup with Shrimp.
Author: Martha Stewart
Crunchy, tangy vegetables on spears of endive make light hors d'oeuvres.
Author: Martha Stewart
This recipe was brought to us by chef and restaurateur Pino Luongo.
Author: Martha Stewart