Using matzo--unleavened flatbread--for the coating makes this easy dinner recipe very Passover-friendly; water crackers are a good substitute.
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
A colorful and nutritious way to brunch: tomatillos, spinach, cilantro, and asparagus give this dish it's verdant hue. Chickpeas and poached eggs provide plenty of protein.
Author: Martha Stewart
The curry spices blended with yogurt will make your salmon flavorful and moist.
Author: Martha Stewart
Blueberry pie is an iconic summer dessert. This recipe adds a squeeze of lime and pinch of allspice for a zesty kick. Opting to finish it off with a coconut-lime crumble adds more tropical punch and texture-but...
Author: Sarah Carey
Use this recipe as a filling for Dessert Crepes.
Author: Martha Stewart
This simply-seasoned couscous goes well with a leg of lamb or grilled kebabs.
Author: Martha Stewart
This is a real treat for coffee and chocolate lovers. And it takes less than half an hour to make.
Author: Martha Stewart
These hearty crackers are a versatile base for a variety of toppings and dips; try serving them with our Rosemary and Sun-Dried Tomato Oil.
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
Here's an easy and healthy one-pot dinner with salmon fillets. Stateside there isn't much name recognition for kedgeree, but across the pond it is a beloved dish with Anglo-Indian roots. In this version,...
Author: Martha Stewart
Make this dip in the morning and refrigerate it until ready to serve.
Author: Martha Stewart
Mexican enchiladas meet Middle Eastern shakshuka in this brunch for a crowd. It's all about the layers: fried tortillas, jalapeno-spiked salsa, black beans, and poached eggs. Serve it family-style, topped...
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
Polenta thickens as it cools, so fill the peppers as soon as it's cooked. If serving immediately, bake peppers right after they're filled (reduce cooking time slightly).
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
These iced watermelon cocktails are wonderful for an outdoor party.
Author: Martha Stewart
This low-fat version of your favorite Southwestern wrap is perfect for weeknight dinners.
Author: Martha Stewart
Bitter endive pairs nicely with smoked salmon and cream cheese for these traditional-with-a-twist tea sandwiches.
Author: Martha Stewart
Cranberries, a hallmark of the Thanksgiving meal, take center stage in this festive, big-batch take on a Moscow Mule. For a nonalcoholic option, use seltzer instead of vodka.
Author: Martha Stewart
Spun sugar is best made on a dry, non-humid day. Use it to embellish our Bruleed Vanilla-Bean Cheesecake.
Author: Martha Stewart
Refreshing and hydrating, this smoothie is a great way to get in a few extra helpings of fruits and veggies.
Author: Martha Stewart
This cake can be baked the day before, covered loosely with foil, and kept at room temperature. Make the whipped cream topping just before serving.
Author: Martha Stewart
Parsley-and-cheese sausage is available at many butcher shops, but you can also substitute any sausage you like.
Author: Martha Stewart
Peter Piper probably wished he'd picked a peck of these pickled prawns instead of peppers. The poached shrimp are coated in alight vinaigrette, and then tossed with fennel, red onions, and butterbeans,...
Author: Martha Stewart
A generous topping of raspberries and crunchy almonds add tartness and texture to the sweetness of a classic blondie bar.
Author: Martha Stewart
Because this sauce is so simple, it's important to use good-quality Italian tomatoes.
Author: Martha Stewart
No need to wait for the girls in green to sell you a box of cookies. Indulge in this version of the minty classic, with a holiday-inspired topping of crushed red-and-white candies.
Author: Martha Stewart
This recipe for rhubarb galette is a perfect addition to any spring meal.
Author: Martha Stewart
Serve this light and refreshing salad recipe from chef Emeril Lagasse with his Soft-Shell Crabs for an unforgettable meal.
Author: Martha Stewart
Try this quick and easy vegetable side with our Roasted Salmon with Herbed Yogurt.
Author: Martha Stewart
In place of brioche, you can use a rustic white bread or challah.
Author: Martha Stewart
We like to use pork in these kebabs, but lamb or chicken would also benefit from this marinade.
Author: Martha Stewart
Author: Martha Stewart
This simple-to-make cordial is a perfect Christmas or Thanksgiving gift. Three ingredients, little preparation, and 22 days result in a colorful tart-sweet drink for after-dinner imbibing.
Author: Martha Stewart
Whole milk and cream -- usually found in most pudding recipes are traded for skim milk and evaporated skim milk here, giving the pudding body without fat. But there's no need to skimp on the standout ingredient:...
Author: Martha Stewart
For busy bakers, icebox cookies are indispensable: Whenever fresh, warm treats are called for, these orange delights can be popped into the oven for an instant treat.
Author: Martha Stewart
For the sweetest flavor, enjoy this fruit salad at room temperature.
Author: Martha Stewart
This crustless potato-and-cheese pie is packed with Gruyere, a potent Swiss cheese.
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
Bring this "faux-tato" salad toyour next cookout. It'll raise the bar for how good a vegetable salad can be-even without the carbs! Steamed cauliflower tossed with celery, onion, and a mustard vinaigrette...
Author: Lauryn Tyrell
Use this moist yellow cake to make our show-stopping Dog Cake or Fish Cake. The important thing to remember is that you will need to make one recipe (which yields two sheet cakes) for each animal.
Author: Martha Stewart
While you enjoy these sandwiches, what's left of your chicken simmers in water, creating stock to use later.
Author: Martha Stewart
This brioche stuffing recipe from Daniel Humm of Eleven Madison Park is used in his recipe for roast chicken.
Author: Martha Stewart
This fish is marinaded and served with peppers, olives and capers.
Author: Martha Stewart
This skillet-cooked winter salad gives the classic blue-cheese-greens-and-nuts combination a new toasty edge.
Author: Martha Stewart
This simple pasta dish has tons of flavor thanks to a few different preparations of garlic: fried, smashed, and infused in oil.
Author: Martha Stewart
In this simple Lemon-Poppyseed flavored snacking cake, the taste of the fruit is enriched by lemon syrup and candied zest on top.
Author: Martha Stewart