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
Danielle Dolinsky, MSLO ad sales coordinator, shares her family recipe for this dairy staple, which is used in her Ukrainian Cheese Blintzes recipe.
Author: Martha Stewart
A fragrant mixture of ginger and garlic does double duty in this anti-inflammatory dinner -- it amps up the lime dressing and flavors the roasted chicken breasts.
Author: Martha Stewart
Author: Martha Stewart
This ganache thickens as it sits; you want it pourable but thick enough to coat the cake.
Author: Martha Stewart
Flank steak is affordable and takes nicely to a quick spice rub. Mushrooms roasted with garlic and a basic green salad are super-easy sides.
Author: Martha Stewart
Toasting small pieces of angel hair pasta gives this rice pilaf dish a nutty flavor. Serve this with our Mediterranean Chicken.
Author: Martha Stewart
This sweet and spicy side goes well with roasted chicken or pork, seared steak, or sauteed shrimp.
Author: Martha Stewart
Italian prune plums have a short but prolific season in October. Since they are firm and not overly juicy, they take well to roasting and won't fall apart.
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 delicious recipe for chocolate fudge is from Kimberly Reiner of Momma Reiner's Fudge.
Author: Martha Stewart
Raspberry puree is artfully swirled through whipped cream to create this fun and easy dessert.
Author: Martha Stewart
The satisfying pasta side dish uses only a handful of ingredients.
Author: Martha Stewart
Martha's recipe for paella, the classic Spanish dish that's a good choice for a dinner party, is chock full of chicken, pork, clams, mussels, and shrimp. Cooking over a wood fire to give the meal an authentic...
Author: Martha Stewart
This recipe for Indian yogurt marinade, adapted from "Martha Stewart's Cooking School," is used to make Pan-Fried Chicken Breasts.
Author: Martha Stewart
Hearty butternut squash is often roasted as a seasonal side dish, but a whole one might yield too much for a single meal. This double-cheese quesadilla is a great way to use the leftovers.
Author: Martha Stewart
Golden raisins add a welcome note of sweetness to sauteed spinach.
Author: Martha Stewart
For a vegetarian version of this soup, substitute Homemade Vegetable Stock for the chicken stock.
Author: Martha Stewart
Red-pepper flakes heat up this pasta and are the reason behind its name; arrabbiata is Italian for "angry."
Author: Martha Stewart
Author: Martha Stewart
Entertain at a moment's notice with this versatile and easy Grilled Chicken Salad with Thai Lime-Chile Vinaigrette. It's perfect for picnics and small gatherings.
Author: Martha Stewart
The name says it all for this quick, three-ingredient frosting.
Author: Martha Stewart
Mint-chocolate-chip devotees will relish this dessert: The ice cream serves as both filling and frosting; the sole diversion is the chocolate cake. You may alternate layers of green and white ice cream...
Author: Martha Stewart
Andouille adds a deep, smoky flavor to the sauce. If you can't find it, try kielbasa or even Spanish chorizo.
Author: Martha Stewart
Crumbles aren't always sweet: This savory version makes the most of winter squash and fresh herbs.
Author: Martha Stewart
Recipe courtesy of Philippe Chow of Philippe.
Author: Martha Stewart
The coarse crystals in this tart and herby granita distinguishes it from other frozen desserts.
Author: Martha Stewart
Using sorbet instead of ice cream makes this creamy smoothie a satisfying dessert option as well as a delicious breakfast.
Author: Martha Stewart
Fire cider is a tangy, sweet vinegar infused with vegetables, herbs, spices, and honey. A popular herbal folk remedy, it is used as an anti-inflammatory and digestion-stimulating tonic, and to boost natural...
Author: Martha Stewart
Strips of sliced cabbage echo the shape of the noodles in our version of a familiar Chinese-American dish. Cooked briefly, the cabbage wilts slightly but keeps some crunch.
Author: Martha Stewart
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
The richness of this creamy mousse is balanced nicely by an accompanying tart, crisp pickle; choose one or many.
Author: Martha Stewart
Buying grains like couscous in bulk keeps down the cost of this Moroccan-inspired dish.
Author: Martha Stewart
These rich and crumbly cookies couldn't be any easier to bake.
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
This pumpkin pie is lighter and fluffier than the traditional version, incorporating sweet winter squashes and a hint of sage (along with the usual spices) to give it depth.
Author: Martha Stewart
Don't let the fancy name fool you. This simple and quick-to-assemble turkey dish is a crowd-pleasing take on the usual turkey breast. The meat is wrapped in 12 slices of savory, salty bacon and stuffed...
Author: Martha Stewart
With less food coloring than traditional recipes call for, this red velvet looks more like an elegant mauve velvet; the balance of cocoa powder, butter, sugar, eggs, and sour cream gives it an almost fudgy...
Author: Martha Stewart
These carnitas tacos get loads of flavor from tender braised pork shoulder that gets a simple topping of diced white onion, fresh cilantro, and a squeeze of lime juice. Feel free to top it all off with...
Author: Martha Stewart
This dish is good on its own, or try flaking the fish over farfalle or other short pasta.
Author: Martha Stewart
Adding spices at the end of this recipe helps them retain their flavor; they won't be absorbed into the sauce while cooking.
Author: Martha Stewart
Here's a refreshing twist on the usual tomato-based salsa: a savory blend of grilled tomatillos, onion and pepper. Grilling the vegetables gives the salsa a smoky undertone.
Author: Martha Stewart
Skip the store-bought version and make your own homemade shrimp stock using shrimp shells and heads, mirepoix, garlic, and dried herbs. This recipe is courtesy of Emeril Lagasse.
Author: Martha Stewart
Orange marmalade is good for more than hot buttered toast. Try it in this recipe for almond cupcakes: It gets incorporated into the batter and makes a pretty topping.
Author: Martha Stewart
Bake some sweet hearts for your sweetheart. In a twist on traditional oblong eclairs, the light French pastry known as pate a choux is piped into heart shapes and filled with milk-chocolate whipped cream....
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
Whip up a batch of this flavor-packed, low-fat spread and use it on sandwiches, salads, or even pasta.
Author: Martha Stewart
This rich yellow layer cake with sour-lemon filling and chocolate frosting has been one of Martha's favorites since she was a child. Buttermilk adds depth to the dense cake; the frosting creates an impressive...
Author: Martha Stewart