The creamy chipotle sauce complements the smoky flavor from the grill in these turkey burgers. White meat could be substituted for dark, but the burgers won't be as juicy. Serve these with our Wild Rice...
Author: Martha Stewart
Strips of zucchini stand in for lasagna noodles and ground turkey is swapped in place of ground beef, adding texture and flavor in this healthy, vegetable-filled take on the Italian classic.
Author: Martha Stewart
These classic teatime sandwiches are not just for adults; kids will love them too.
Author: Martha Stewart
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
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
Stash one of these bars in your purse or backpack for a nutritious, gluten-free snack on-the-go.
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
Tomato paste gives plain white rice a rusty hue in this classic Latin side dish.
Author: Martha Stewart
This marinade works well with gamy meats, such as Cornish hens, duck, quail, and venison.
Author: Martha Stewart
Smooth and creamy almond butter provides a rich, nutty backdrop for dollops of tart apricot jam in these crowd-please thumbprint cookies.
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
Serve up these bite-size twice-baked potatoes for an easy and unique side dish.
Author: Martha Stewart
This recipe was brought to us by chef and restaurateur Pino Luongo.
Author: Martha Stewart
Bittersweet chocolate and unsweetened cocoa powder are the dynamic duo behind this devilish indulgence.
Author: Martha Stewart
If you're trying to sneak in veggies, these zucchini-scallion fritters are the way to do it-they're savory and delicious.
Author: Martha Stewart
Devilishly spicy, super saucy, and almost virtuous chicken in three steps. Napkins, anyone?
Author: Martha Stewart
Author: Martha Stewart
After a plant sprouts and grows two leaves, it's called a microgreen. Microgreens have a very fresh flavor and make a great alternative to spinach in an omelet.
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
This great spice rub for deep-fried turkey was first seen in the November 1996 issue of Martha Stewart Living.
Author: Martha Stewart
Familiar pie spices -- cinnamon, nutmeg, and fresh ginger -- give the pureed filling unmistakable autumnal flavor. Reroll the pastry scraps and cut out leaf shapes, baking them on their own and scattering...
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 this method for hulled, or unpearled, barley. You can skip the soaking step, in which case the barley will need to cook longer.
Author: Martha Stewart
Our one-pan fish dinner can go straight from the grill to the table. Be sure to serve with plenty of crusty bread to sop up all that delicious sauce.
Author: Martha Stewart
Swiss chard cooked with garlic and wine is a highlight of thispasta dish with ricotta and toasted pinenuts.
Author: Martha Stewart
For extra flavor, add a splash of lemon juice or a sprinkling of fresh dill or parsley just before serving.
Author: Martha Stewart
Author: Martha Stewart
Serve this colorful antipasto with chunks of crusty bread.
Author: Martha Stewart
Treading ground somewhere between cake and pudding, clafouti is a traditional French baked dessert that combines fresh fruit with a rich batter. Most recipes list cherries as the fruit of choice, but in...
Author: Martha Stewart
Chocolate ganache is perfect for glazing our Three-Nut Torte, a cake made with a "flour" of ground hazelnuts, almonds, and walnuts are interspersed with rich Prailine Buttercream.
Author: Martha Stewart
Adding a dash of brandy to the custardy pear ice cream mixture helps bring this chilly treat in to more mature territory.
Author: Martha Stewart
Crunchy, tangy vegetables on spears of endive make light hors d'oeuvres.
Author: Martha Stewart
This dessert with curd and ladyfinger biscuits is a big hit with the whole family.
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 savory dish of gratineed mussels on the half shell is based on a classic French recipe.
Author: Martha Stewart
An easy and elegant fall dessert, pears are poached in dry white wine and a delicious bouquet of vanilla, orange, cinnamon, and a pinch of saffron. Serve it simply, with a dollop of lightly sweetened saffron...
Author: Shira Bocar
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
Top the Crispy Fish Salad from chef Michael Schwartz's "Michael's Genuine Food" cookbook with this tangy citrus vinaigrette.
Author: Martha Stewart
In this one-pot dinner, the salmon and vegetables cook together. The dish gets its fantastic flavor from traditional Moroccan ingredients, including harissa (chile sauce) and chickpeas.
Author: Martha Stewart
Pair Haricots Verts-a classic side dish-with Sauteed Sole with Lemon.
Author: Martha Stewart
For a tasty salad dressing without oil, we mixed salsa with some vinegar. You can use any prepared salsa: hot or mild, red or green, plain or fruity.
Author: Martha Stewart
Adding almonds to these shortbread cookies gives them an unexpected but welcomed crunch.
Author: Martha Stewart
There are few desserts that provoke so many comments about "decadence" as a truffle cake. Serve it slightly chilled, with a glass of cold milk as an innocent accompaniment.
Author: Martha Stewart
Author: Martha Stewart
Supermarket rotisserie chicken comes together with sweet grapes and savory bacon in a fast, fresh lunch or dinner. This dish uses just half of a rotisserie chicken. Shred or slice the leftover meat and...
Author: Martha Stewart
Typically made during the grape harvest in Italy, this flatbread is a little bit sweet, a little bit savory, and altogether irresistible.
Author: Martha Stewart