A bracing salted rim may be a tradition, but it can overwhelm the nuances of a good tequila. On the other hand, a touch of superfine sugar can be a nice complement to citrus-centered margaritas.
Author: Martha Stewart
Using matzo--unleavened flatbread--for the coating makes this easy dinner recipe very Passover-friendly; water crackers are a good substitute.
Author: Martha Stewart
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
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
Use this cream cheese frosting recipe when making our Molasses-Spice Cake.
Author: Martha Stewart
The name says it all for this quick, three-ingredient frosting.
Author: Martha Stewart
Serve a bowl of tomato soup with one of our Baked Cheese Croutons.
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with toasted coconut and mango-lime sauce.
Author: Martha Stewart
Get tropical with these citrusy shrimp tacos topped with charred pineapple salsa. It's a Mexican-inspired recipe and family favorite dinner for any night of the week, not just Tuesday.
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
If you're not squeamish, the lobsters can also be killed by inserting the point of a sharp knife through the cross mark on their backs.
Author: Martha Stewart
Need a quick, savory accompaniment for a cheese plate or antipasti spread? When briefly heated together, the delightfully tangy capers, unami-rich anchovies, and pungent mix of olives come alive.
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
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
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
Our new favorite way to enjoy sweet high-summer corn on the cob is to grill it, then pair it with bits of smoky, crisp bacon for a Mediterranean twist on the classic Mexican snack.
Author: Martha Stewart
This fish is marinaded and served with peppers, olives and capers.
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
A generous topping of raspberries and crunchy almonds add tartness and texture to the sweetness of a classic blondie bar.
Author: Martha Stewart
Why not bake one big pie for all your guests? Ours is chock-full of sweet-tart cranberries and pears and finished with a crunchy oat-pecan topping.
Author: Martha Stewart
A trifecta of chocolate stars in this uniquely constructed frozen dessert: decadent dark chocolate cake, rich white chocolate ganache, and luscious chocolate 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
Red-pepper flakes heat up this pasta and are the reason behind its name; arrabbiata is Italian for "angry."
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 recipe combines Japanese buckwheat noodles, julienned carrots and radishes, cubed tofu, and shredded chicken -- all topped with a peppery garnish of watercress.
Author: Martha Stewart
Vanilla bean and extract perfume these buttermilk donuts that are crunchy on the outside and soft on the inside. Finished with a simple vanilla glaze, they're utterly irresistible.
Author: Martha Stewart
For a lighter, healthier take on the creamy, cheesy classic, try this update made with ricotta. The savory spread makes an excellent Thanksgiving starter.
Author: Martha Stewart
This creamy tart is overflowing with blueberries and that's good for you and your tastebuds.
Author: Martha Stewart
This skillet-cooked winter salad gives the classic blue-cheese-greens-and-nuts combination a new toasty edge.
Author: Martha Stewart
Scallions add a savory note to sweet peas in this dish. Cooking the peas only briefly -- in a little bit of butter -- lets them retain their flavor, color, and texture.
Author: Martha Stewart
Steamed fish needn't be boring: Here salmon fillets and blanched cabbage are rolled in cabbage leaves. The little packages are steamed, then served over mellow rice noodles with a tangy soy, sesame, and...
Author: Martha Stewart
This delicious recipe for chocolate fudge is from Kimberly Reiner of Momma Reiner's Fudge.
Author: Martha Stewart
Author: Martha Stewart
These crackers are very rich, yet still quite light and crispy. They pair well with soup.
Author: Martha Stewart
Jicama is a crisp, sweet-tasting tuber that pairs nicely with smooth, rich avocado.
Author: Martha Stewart
Baking these cookies is a wonderful winter activity to do with kids.
Author: Martha Stewart
With our Gluten-Free Mac and Cheese everyone can enjoy a forkful of warm, comforting mac and cheese, complete with a crunchy topping for dinner.
Author: Martha Stewart
The best part about making curry in a slow cooker? No stirring! Give it a couple of hours to thicken and to let the flavors meld, then add your favorite white fish 20 minutes before serving. This recipe...
Author: Martha Stewart
Like quiche, this savory dish has a custard filling; using frozen puff pastry instead of traditional pie dough makes it even simpler to prepare. This time-saving recipe is perfect for brunch.
Author: Martha Stewart
This elegant caramel ice cream recipe comes from chef Pierre Schaedelin of Benoit in New York City. Also try:Caramel Souffle
Author: Martha Stewart
A rub made from thyme leaves, lemon and orange zest, salt, and pepper helps to deliver moist turkey meat every time; a sprinkle of paprika on top of the bird adds extra flavor and a deep, red hue.
Author: Martha Stewart
A medley of chopped dried fruit is folded into our pink applesauce to make the filling of these delectable apple turnovers for a perfect fall treat.
Author: Martha Stewart
Serve pita with our Greek Salad with Broiled Shrimp.
Author: Martha Stewart
Our comforting menu of lean sirloin meatloaf and low-fat buttermilk mashed potatoes is as hearty as the diner original - but better for you.
Author: Martha Stewart
This salad recipe is from chef John Besh of August restaurant. Serve with his Slow-Cooked Louisiana Shrimp and Grits for a delicious dinner.
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
Cream cheese and crème fraîche give this chocolate frosting its nuanced flavor. It's delicious on any cake, no matter the flavor, but it pairs especially well with fresh raspberries.
Author: Martha Stewart
Emeril's grapefruit sorbet recipe has a surprising kick. The black pepper complements the sweetness, but it doesn't hit you right away. Instead, it lingers lightly at the back of the tongue.
Author: Martha Stewart