Upend your dinner routine with these easy-to-assemble beef skewers.
Author: Martha Stewart
Shiro miso, a Japanese soybean-rice paste, imparts a salty-sweet note to this substantial salad.
Author: Martha Stewart
Fresh, sweet bell peppers are a nice foil for the richness of the sunny yellow yolks. We lightened up the usual egg-in-a-hole by using bell peppers in place of the fried bread slices and serving the eggs...
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
Author: Martha Stewart
This recipe for Huguenot torte comes courtesy of viewer Dorothy Mae Brown.
Author: Martha Stewart
Who needs bacon? These crostini pop are salty, meaty, and altogether irresistible.
Author: Martha Stewart
This deconstructed lasagna is not only healthful but quick to make. The noodles aren't baked under heavy layers of cheese and sauce -- just dressed with ingredients right after being boiled.
Author: Martha Stewart
A salad of beets with citrus-mint dressing adds abright note to your meal.
Author: Martha Stewart
For the right consistency and an extra dash of tang, use a thick Greek yogurt for the cucumber sauce.
Author: Martha Stewart
No, these aren't sunny-side-up eggs! They're light-as-air meringues filled with homemade lemon curd and sprinkled with poppy seeds -- they make a show-stopping Easter dessert.
Author: Martha Stewart
Serve this dip with crudites and our Strawberry-Rhubarb Sangria for a perfect party pair.
Author: Martha Stewart
This quick egg and grits dish is perfect for breakfast or brunch and has the decadent feel of its inspiration without butter or cream.
Author: Martha Stewart
Fiber-rich whole wheat buttermilk pancakes made with low-fat buttermilk are a healthy way to enjoy a leisurely morning breakfast.
Author: Martha Stewart
This Pumpkin Layer Cake with Spiced Frosting is the perfect autumnal treat. You can buy pumpkin-pie spice, or make your own from ground spices: Combine 1 teaspoon each cinnamon and ginger with 1/4 teaspoon...
Author: Martha Stewart
Start your day off right by frying eggs in a shallow pool of olive oil -- tilt the pan and spoon the hot oil over the tops to give the whites crispy edges and a souffled texture. Enjoy with toast or in...
Author: Martha Stewart
This spicy pepitas recipe makes wonderful use of the seeds from your jack-o'-lantern.
Author: Martha Stewart
Ice pops of pureed mangoand coconut milk have grown-up appeal.
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
If you're looking for an alternative burger to really kick things up at your next backyard cookout, this savory pork version from Emeril Legasse will leave your guests clamoring for more.
Author: Martha Stewart
This homemade hot fudge tastes delicious on our Ice Cream Sundae Trifle.
Author: Martha Stewart
No visit to the Gulf Coast would be complete without a po'boy. These humble sandwiches, filled with meat or fried seafood, have evolved from a workingman's lunch to signature local cuisine. Between trips,...
Author: Martha Stewart
A staple of South African cuisine, this fish picks up a world of flavor from a 48-hour soak in curried pickle brine. The recipe comes from Cape Town chef Reuben Riffel. Also try:Peri Peri Beef Salad
Author: Martha Stewart
Sauteed radicchio and Belgian endive are tossed with a chickpea and walnut mixture for a hearty side.
Author: Martha Stewart
A pavlova may be a showstopper, but it's also simple to make. Preparing the satiny orange curd and crisp meringue in advance is the secret.Baking a meringue at a low temperature maintains its snowy white...
Author: Martha Stewart
Moist, and bursting with the flavor of bananas and chocolate, our variation on banana bread makes a dreamy dessert.
Author: Martha Stewart
This honey butter recipe adds a sweet touch to Cornbread Turkeys.
Author: Martha Stewart
A quick and easy side dish when entertaining a crowd for an outdoor lunch or dinner, grilled corn gets a flavor boost from salt mixed with cilantro, an herb with a zesty, slightly spicy flavor.
Author: Martha Stewart
This festive green, white, and red salad complements any Italian meal.
Author: Martha Stewart
Icebox cookies get their name from the fact that the dough must be chilled first, before being sliced into individual cookies. These are flavored with cocoa powder and finely ground black pepper.
Author: Martha Stewart
The secret to impossibly crisp skin and juicy meat? Coating the wings in cornstarch and frying twice, first at a low temperature and again at a high temperature. You can make the accompanying blue cheese...
Author: Martha Stewart
Yeast helps give these waffles their signature crispy texture.
Author: Martha Stewart
If you're looking for a new hearty chicken recipe to put on a winter menu, search no more: This quick dish of sauteed boneless chicken and creamed corn is a comfort food dinner at its tastiest.
Author: Martha Stewart
Succulent white asparagus and bitter endive are braised in fresh orange juice, then topped with a sauce made of the thickened juice mixed with white wine and Grand Marnier.
Author: Martha Stewart
This sweet and savory chocolate and raspberry tart recipe is courtesy of Michel Roux.
Author: Martha Stewart
Make this healthy version of the tasty Thai classic in less time than it takes to have it delivered. If you have fish sauce and aren't a strict vegetarian, substitute it for the soy sauce. It will give...
Author: Martha Stewart
This wonderful recipe for duck breast with cherry chutney is courtesy of Design Cuisine.Special thanks to D'Artagnan for providing the duck breasts.
Author: Martha Stewart
Author: Martha Stewart
Layers of meringue are adorned with raspberries, strawberries, currants, and wild blueberries -- nature's delectable take on the good old red, white, and blue.
Author: Martha Stewart
This is a popular salad at some restaurants, with the tuna usually served pink.
Author: Martha Stewart
Be ready when friends stop by -- or make a family dinner more special -- with this warm, hearty appetizer made from grocery store ingredients that keep for weeks.
Author: Martha Stewart
This pie is filled with sweet, jammy blackberries and tart apples, and then topped with a forest of pastry leaves -- worthy of the season's most important meal. This is an advanced-level recipe.
Author: Martha Stewart
This great recipe for chai-spiced cider punch is from the October 2006 issue of Martha Stewart Living.
Author: Martha Stewart
Teleport yourself to a sidewalk cafe in Paris with these chicken paillards in a spicy-sweet tomato sauce.
Author: Martha Stewart
Enjoy this saute as a side or serve on crostini as an appetizer.
Author: Martha Stewart
Pick a mix of hot peppers for these versatile pickles. You can preserve the peppers whole if you want the pickles to be less spicy (since the skin isn't punctured) or slice them into rings first. The former...
Author: Martha Stewart
Use this basic pie dough recipe to make the crust for our Spinach and Gruyere Quiches.
Author: Martha Stewart