Author: Martha Stewart
This fruity-cheese dessert takes little time to prepare and is not as heavy as ice cream.
Author: Martha Stewart
Author: Martha Stewart
Devilishly spicy, super saucy, and almost virtuous chicken in three steps. Napkins, anyone?
Author: Martha Stewart
To save time when making this elegant potato gratin, use a mandoline or a food processor with slicing disk to cut the potatoes.
Author: Martha Stewart
Walnut oil gives this salad a distinctly nutty flavor; it can be found in most grocery stores. Radicchio di Treviso has narrow, tapered leaves; radicchio di Verona leaves form loose, round heads. The varieties...
Author: Martha Stewart
This recipe for corn relish is chock full of bright flavors. Mustard seed, red pepper flakes, and black peppercorn give it a little kick.
Author: Martha Stewart
This main course stacks up nicely, with layered salmon (packed with heart-healthy omega-3 fatty acids), potato, shallot, spinach, and lemon. A crown of salty caper butter melts as everything steams, adding...
Author: Martha Stewart
Although it's not difficult to prepare, this complicated-looking dish will up your chef cred.
Author: Martha Stewart
Note: Baker's semisweet chocolate makes a thicker sauce; you may need to add as much as another 1/4 cup water to reach the desired consistency. For a thick sauce--to use hot as an ice-cream topping or...
Author: Martha Stewart
A Parmesan rind is the secret ingredient in this hearty white-bean chili-it adds tremendous richness and depth of flavor. If you don't have one, substitute the water in the recipe for homemade or store-bought...
Author: Martha Stewart
This dessert belongs in everyone's "outdoor entertaining" file. The cake squares, embellished with moist fruit and a crunchy topping, are meant to be eaten out of hand.
Author: Martha Stewart
Marjoram, with its hint of balsam, complements mild yellow and green summer squash in this simple crustless zucchini pie. It is topped by tomato slices and low-fat feta cheese, a lean choice. If yellow...
Author: Martha Stewart
Author: Martha Stewart
Toffee is a buttery candy that is frequently enjoyed over the holidays.
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
These tamales from the Mexican region of Oaxaca are full of rich, vibrant flavors.
Author: Martha Stewart
This hearty salad is on the menu at Elio's in Manhattan -- one of Martha's favorite Italian restaurants.
Author: Martha Stewart
Author: Martha Stewart
Use these colorful carrot strips to decorate our Carrot-Ginger Layer Cake. Martha made this recipe on "Martha Bakes" episode 712.
Author: Martha Stewart
Adding almonds to these shortbread cookies gives them an unexpected but welcomed crunch.
Author: Martha Stewart
A mixture of sweet sausage and red potatoes gets bundled in a flaky puff pastry for an irresistible sandwich alternative.
Author: Martha Stewart
Cut your peppers fine before spreading them on this cheesy pizza. The arugula goes on top after the pizza comes out of the oven.
Author: Martha Stewart
This savory dish of gratineed mussels on the half shell is based on a classic French recipe.
Author: Martha Stewart
Although deep-frying requires cooking in a lot of oil, very little is absorbed by the chicken. The hot oil sears the exterior, sealing in juices and keeping out most of the fat in this delicious Buffalo...
Author: Martha Stewart
We love the combination of citrusy hibiscus, spicy fresh ginger, and aromatic cloves in this DIY cocktail syrup. It makes an excellent holiday gift, but be sure to save a bottle for yourself to make our...
Author: Martha Stewart
When 15 minutes is all you have, saute a quick-cooking cut, like thin chicken cutlets, and top it with a fresh, Greek-flavored mix of feta, olives, tomatoes, and mint.
Author: Martha Stewart
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
Author: Martha Stewart
Embed each burger with a pickle slice before broiling for an extra bit of flavor.
Author: Martha Stewart
Two whirls collide on our mangoâ€"coconut cream tart: squiggles of barely sweet whipped cream and corkscrews of slightly tart mango. Underneath it all is a chewy coconut filling and a flaky pate brisee...
Author: Martha Stewart
Hoisin-glazed pork tenderloin and thick wedges of acorn squash are roasted together in a single pan to make a satisfying one-dish meal.
Author: Martha Stewart
These crisp, yeasty bread rolls from Seattle chef Kurt Timmermeister are delicious on their own or served with fresh butter, jam, and artisanal cheeses.
Author: Martha Stewart
Author: Martha Stewart
Bursting with bright citrusy flavor, these cupcakes call for orange zest in the batter and homemade orange curd in the filling. Swirls of vanilla buttercream crowned with store-bought dried orange slices...
Author: Martha Stewart
Sage and squash enliven this fresh, buttery succotash.
Author: Martha Stewart
Use the leftover caramel from this rich, sweet-and-salty frosting to give your cake or cupcakes (like our One-Bowl Chocolate Cupcakes) an extra-special swirl effect.
Author: Martha Stewart
Don't feel like fish? This bright salsa will also perk up chicken or pork.
Author: Martha Stewart
We used chicken breast and turkey bacon for a leaner version of this popular salad. If you prefer, you can use roasted turkey breast instead of poached chicken in this cobb salad.
Author: Martha Stewart
Your vegetarian guests will love these tea sandwiches of grated vegetables like carrots, cucumbers, or radishes.
Author: Martha Stewart
The peas and dressed potatoes can be cooked two days ahead and refrigerated until ready to serve. Bring them to room temperature, then toss them with the pea tendrils, mint, bacon, and dressing just before...
Author: Martha Stewart
We like to use pork in these kebabs, but lamb or chicken would also benefit from this marinade.
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
We love the scent of the curry leaves in this southern Indian-style dish; they are available fresh and frozen.
Author: Martha Stewart
This rendition of Greek salad features broiled zucchini and tomatoes, which gives the vegetables a sweeter flavor. Feta adds a welcome tang in this summery dish.
Author: Martha Stewart
These tiny cabbage cousins are an essential side dish to a true Thanksgiving feast.
Author: Martha Stewart
Try this dressing on a salad of thinly sliced carrots, cucumbers, baby spinach, and sliced oranges.
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
This recipe is courtesy of Gale Grand from "Baking with Julia" (William Morrow) by Dorie Greenspan and Julie Child.
Author: Martha Stewart
The addition of marshmallows makes these hearty bars more like treats.
Author: Martha Stewart