This rustic pie is full of Italian flair, with tomatoes -- some still on the vine for decoration -- mozzarella, Parmesan, basil, and zucchini. Roll out the dough and place it in a pie plate; arrange the...
Author: Martha Stewart
This one-pot dinner is all about efficiency: The chicken cooks with the pasta, then garlic, lemon juice, and red-pepper flakes add zest to a one-minute sauce.
Author: Martha Stewart
Poached salmon makes an impressive entree on any holiday table, especially when adorned with chive blossoms, cucumber ribbons, and snippets of cress.
Author: Martha Stewart
This healthy side dish gets tons of flavor from ginger, shallot, vinegar, and brown sugar.
Author: Martha Stewart
Pair this Cucumber and Onion Salad with Blue Ribbon restaurant co-owners Bruce and Eric Bromberg's Cold-Poached Salmon for a light and tasty lunch.
Author: Martha Stewart
This decadent chocolate sauce is perfect for drizzling over our Chocolate and Mint Parfaits.
Author: Martha Stewart
Pleasantly bitter escarole and buttery walnuts replace the romaine and croutons in this twist on the iconic salad.
Author: Martha Stewart
This beautiful cake is an ode to spring, with piped buttercream icing showing the loveliness of a cherry tree coming into bloom.
Author: Martha Stewart
Author: Martha Stewart
These quickly fried, cakey confections boast a molten center of liquid caramel. The filling is made by stuffing the dough with store-bought candies.
Author: Martha Stewart
Try one of our cutout cookie variations: Stained-Glass Snowmen, Sugared Wreaths, Stained-Glass Wreaths, Fluted Wreaths, Cookie Houses, and Christmas Trees.
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
This recipe, from Cynthia Avice of Lusby, Maryland, calls for a cup of freshly brewed coffee to be added to the batter. You won't taste it in the finished cake; the coffee is there to intensify the flavor...
Author: Martha Stewart
Bake yourself a magnificent-looking boule with a little help from a homemade sourdough starter. Since sourdough uses wild yeasts instead of commerically produced yeast to leaven, the final flavor of the...
Author: Martha Stewart
Lemony and bright, this Swiss Meringue buttercream is ideal for adding a bit of citrus to any sweet treat, but especially our Meyer Lemon Anniversary Cake.
Author: Martha Stewart
Coconut milk is made from shredded coconut that is simmered in water and then strained to make a creamy liquid. It should not be confused with coconut cream, which has less water, or with sweetened cream...
Author: Martha Stewart
Author: Martha Stewart
Biscotti are baked twice for extra crunch, first as a log, then in slices. You can use other nuts and dried fruits in this recipe, such as hazelnuts and cherries, or almonds and apricots.
Author: Martha Stewart
Try this dessert to finish off your meal that includes our Celery Root and Apple Slaw, Seared Salmon with Horseradish and Scallions, and Carrot Puree.
Author: Martha Stewart
This dinner salad with warmed beans, corn, and salsa is a snap to put together.
Author: Martha Stewart
We've taken the guesswork out of making this classic French Macaroons with Toasted Hazelnuts, so you can prepare the dessert at home (for less than 25 cents a pop). Be sure to weigh the ingredients precisely,...
Author: Martha Stewart
Mint leaves add color and flavor to this simple summer salad of corn and scallions.
Author: Martha Stewart
Make this sandwich on a Monday evening when you've got leftover pot roast from Sunday's dinner.
Author: Martha Stewart
Pass the warmed loaf around the table and let guests tear off their own pieces. Leftover garlic-herb butter tastes delicious on top of grilled steak, chicken, or fish.
Author: Martha Stewart
If you cook the beef chuck roast and pickle the cucumbers in advance, these delectable tacos come together in just 10 minutes.
Author: Martha Stewart
Roasted brussels sprouts become irresistible finger food when decked out with bacon and served alongside a zingy mustard dipping sauce.
Author: Martha Stewart
Author: Martha Stewart
This recipe is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.
Author: Martha Stewart
Mint adds complexity to a traditional shredded carrot and raisin salad.
Author: Martha Stewart
Rice noodles turn this warm salad into a main course.
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
These iced watermelon cocktails are wonderful for an outdoor party.
Author: Martha Stewart
In place of brioche, you can use a rustic white bread or challah.
Author: Martha Stewart
This almond cream recipe makes for a delicously sweet and nutty filling for any number of delicious pastries.
Author: Martha Stewart
Roasted tomatillos and two types of chiles, packed with vitamin C, are blended into an intensely flavorful sauce.
Author: Martha Stewart
A light souffle is spread with amixture of nutritious spinach, ricotta, and onions, then rolled to form spirals,and baked again. It can be served with Tomato-Pepper Sauce.
Author: Martha Stewart
Bucatini with breadcrumbs and bottarga makes for an incredibly mouthwatering pasta dish. The breadcrumbs add a bit of welcome crunch to the satisfying meal.
Author: Martha Stewart
A hearty salad with grilled chicken and bulgur combines peppery watercress with sweet dried apricots.
Author: Martha Stewart
A combination of ginger, soy sauce, and sesame oil creates a flavor that's reminiscent of teriyaki sauce but more delicious and nuanced.
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
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
There's no alcohol in our recipe for a cucumber drink flavored with mashed mint leaves and lime, but this lightly sweet beverage is more refreshing than any cocktail.
Author: Martha Stewart
Buying grains like couscous in bulk keeps down the cost of this Moroccan-inspired dish.
Author: Martha Stewart
Author: Martha Stewart
A rich, creamy chowder made with zucchini, fresh corn kernels, and baby potatoes. With its intense flavor, you only need four ounces of hot smoked-salmon for this one-pot dinner that's made in a Dutch...
Author: Shira Bocar
This pomegranate punch is a sweet-tart elixir amped up with ginger and apricot nectar. Add a neutral spirit like vodka, if desired, and serve it alongside an appetizer with a rich pastry crust, like this...
Author: Martha Stewart
This Slow-Cooker Short Rib Ragu sauce cooks itself while you're away, and gives you more than one option for an easy dinner. Try serving this satisfying ragu over toasted bread, pasta, or Polenta with...
Author: Martha Stewart