Author: Martha Stewart
This salad holds up well when dressed, making it ideal for a party.
Author: Martha Stewart
Mushrooms and leeks are an especially good combo when cooking with a grill wok.
Author: Martha Stewart
This is a quick afternoon vegan treat for warm summer days.
Author: Martha Stewart
A quick marinade in garlicky, dill-flecked yogurt before grilling turns chicken cutlets super flavorful in this chicken and zucchini salad. They're served at dinner alongside an even faster-to-make romaine-and-radish...
Author: Martha Stewart
Each of these pink-and-white petits fours has two layers of extra-moist almond cake filled with cherry preserves, a coating of tinted glaze gives them a hand-painted appearance, and faux cherry blossoms...
Author: Martha Stewart
Toasting the walnuts deepens their flavor. The olive oil they're cooked in is used to dress the salad.
Author: Martha Stewart
Use these nuts to decorate a chocolate or caramel tart.
Author: Martha Stewart
Swiss chard cooked with garlic and wine is a highlight of thispasta dish with ricotta and toasted pinenuts.
Author: Martha Stewart
You can make fluffy omelets in less time (and with much less effort) than you may think. This Southwestern-inspired version has a filling of pepper Jack cheese, salsa, and fresh cilantro.
Author: Martha Stewart
This recipe makes enough broth for the Tortellini in Capon Broth. Charring the onions and leeks over a flame imparts a richer flavor to the liquid.
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
A hearty but not-too-heavy, one-skillet summer dinner that's vegetarian too. Storebought gnocchi cook atop an eggplant and tomato sauce. Red pepper flakes give the dish a touch of heat that's tempered...
Author: Shira Bocar
These elegant and crunchy little bundles are much easier to make than they look.
Author: Martha Stewart
Baking the cod on a wire rack allows the fish to get crisp on all sides.
Author: Martha Stewart
This spectacular cake is practically foolproof to make. You slice a variety of peeled oranges into rounds, nestle them in a butter-rum glaze in a square pan, spread the batter over them, bake, and flip....
Author: Martha Stewart
Good meals come in small packages, like chicken kept moist by cured ham and prepped in five minutes.
Author: Martha Stewart
Once you master ganache (see our handy 101 here), making these melt-in-your-mouth confections is a breeze.
Author: Martha Stewart
A simple yogurt sauce pairs nicely with broiled salmon; this elegant main dish comes together easily in about 15 minutes.
Author: Martha Stewart
Author: Martha Stewart
For a broccoli side dish that's all grown up, embrace this brassica's best qualities, like its grassy, earthy sweetness, via the flavor-concentrating powers of a hot oven. Place a crown on the finished...
Author: Martha Stewart
Quinoa's a complete protein, and it will easily fill up guests who skip the turkey. If you're serving vegans, swap the feta for some nutritional yeast, which has a mild nutty, cheesy flavor.
Author: Martha Stewart
Savor the rich flavor of onion in this warm and satisfying recipe from Michael Rulman's "Ruhlman's Twenty."
Author: Martha Stewart
Boiling the garlic first softens its flavor a little bit for bread that the whole family will crave.
Author: Martha Stewart
Serve up these bite-size twice-baked potatoes for an easy and unique side dish.
Author: Martha Stewart
Pair Haricots Verts-a classic side dish-with Sauteed Sole with Lemon.
Author: Martha Stewart
In about half an hour, sit down to a high-style, low-country, crowd-pleasing dinner of chicken and sausage worthy of the bayou's best restaurant.
Author: Martha Stewart
Author: Martha Stewart
Golden raisins, parsley leaves, and ruby-red pomegranate seeds add color to this fiber-rich bulgur salad.
Author: Martha Stewart
Cranberry sauce adds a welcome touch of sweetness to the wonderful combination of ingredients found in a traditional Cobb salad. This iteration includes turkey for added protein.
Author: Martha Stewart
This beautiful rainbow salad is full of flavor, gently sweetened by honey.
Author: Martha Stewart
Think pink (and chic) by combining chilled vodka and raspberry syrup.
Author: Martha Stewart
Our Spicy Asian Dressing makes this cucumber salad stand out.
Author: Martha Stewart
The coarse crystals in this tart and herby granita distinguishes it from other frozen desserts.
Author: Martha Stewart
Author: Martha Stewart
You can toss the farro with the fennel mixture up to one day ahead; add the mint, radicchio, and fennel fronds just before serving.
Author: Martha Stewart
Of course, fresh corn is best, but frozen will do.
Author: Martha Stewart
Everyone loves creamed spinach, but check out this version of the dish made with mustard greens and you'll be an instant convert. It's from Emeril's new cookbook, "Emeril 20-40-60."Try this recipe with...
Author: Martha Stewart
Garlicky ribs and collard greens are a Southern specialty. Don't forget the hot sauce.
Author: Martha Stewart
This recipe makes cookies perfect for decorating with Royal Icing or any simple glaze.
Author: Martha Stewart
Grilled bone-in-pork chops brushed with agrodolce, an easy Italian sweet-and-sour sauce made with vinegar and honey, are served alongside cannellini beans in this summery weeknight dinner.
Author: Martha Stewart
This take on slaw includes the familiar green cabbage but adds thinly sliced radishes for added crunch and pepperiness. Lime juice and Cotija cheese give it a Tex-Mex flair.
Author: Martha Stewart
Use this ginger simple syrup to make our Cucumber-Ginger Fizzes.
Author: Martha Stewart
Pitmaster Rodney Scott is famous for his whole-hog barbecue, which is why this recipe will make a whole gallon of his tangy, vinegar-based sauce. Not to worry-it can easily be scaled down for use in smaller...
Author: Martha Stewart
Bittersweet chocolate and unsweetened cocoa powder are the dynamic duo behind this devilish indulgence.
Author: Martha Stewart
Thick, meaty cuts of fish, like cod, are best for roasting because they hold up well in the heat of the oven.
Author: Martha Stewart
The perfect combination of tart and sweet, this familiar dessert, crowned with an old-fashioned lattice crust, evokes an era when every afternoon included pie and coffee.
Author: Martha Stewart
Creamy dips are often laden with fat, but yogurt makes an eggplant-and-onion version a guilt-free pleasure; we used baked pita chips for dipping.
Author: Martha Stewart
Pureed cottage cheese is the secret behind the velvety smooth texture of this protein-packed dip.
Author: Martha Stewart