Tomato Sauce with Meat instantly turns plain pasta into a culinary dish. Note: These recipes have been adapted from 'The Flavors of Sicily' by Anna Tasca Lanza. Text copyright 2001 by Anna Tasca Lanza....
Author: Martha Stewart
This coleslaw has a dressingseasoned with mustard and Champagnevinegar.
Author: Martha Stewart
Red lentils, which actually have a deep-orange color, are rounder and smaller than the more common brown variety.
Author: Martha Stewart
Apricots add summery sweetness, with a hint of tartness, to these kebabs.
Author: Martha Stewart
Caramel corn, a perennial Halloween favorite, gets an upgrade with the addition of chopped cashews and drizzled white chocolate. It can be stored in an airtight container for up to a week so you can enjoy...
Author: Martha Stewart
This seafood platter -- overflowing with lobster, king crab legs, shrimp, oysters, and clams -- is a showstopper.
Author: Martha Stewart
Just one example of how leftover polenta can be put to use, these garnished squares are an easy, casual snack or hors d'oeuvre. When baked, the pieces develop a crisp surface but retain their creamy center....
Author: Martha Stewart
This modified shakshuka gets smoky flavor from bacon and chipotle chiles.
Author: Martha Stewart
This delicious recipe for Bucatini All'Amatriciana is courtesy of Michael Tucker and was adapted from the New York Times.
Author: Martha Stewart
This hearty frittata travels south of the border (without leaving the stove). Cool salad and spicy store-bought salsa make it a meal.
Author: Martha Stewart
These pies, filled with ground lamb and topped with potato, are hearty comfort food for the fall weather.
Author: Martha Stewart
Use this recipe to make our French Almond Macarons.
Author: Martha Stewart
This cheesy appetizer relies on just a few ingredients and can be put together in a snap.
Author: Martha Stewart
What's more decadent than a truffle? One that's enrobed in chocolate.
Author: Martha Stewart
This sweet-tart relish is a great accent to Herb-Crusted Standing Rib Roast. It's also tasty with pork chops.
Author: Martha Stewart
This recipe for heart-shaped strawberry parfaits, from chef John Baricelli, makes a delicious Valentine's Day dessert. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young...
Author: Martha Stewart
This classic Greek salad with chickpeas can also be made into a Greek Salad Sandwich.
Author: Martha Stewart
Delicate candied flowers and a lavender-hued white chocolate ganache adorn this hybrid of two beloved desserts.
Author: Martha Stewart
Aromatic Concord grapes may be a fleeting autumn experience, but their distinctively sweet, musky flavor lingers on in this tart's vibrant filling. A cluster of grapes cut out of the buttery crust leaves...
Author: Martha Stewart
These shortbread cookies are an ideal companion to a well-made cup of coffee.
Author: Martha Stewart
An easy-to-make cake that's loaded with flavor. Olive oil replaces butter here and there's orange zest and juice plus shredded coconut to make the cake tender and moist.
Author: Martha Stewart
Finally, a pumpkin spice treat that's good for you! Blend nutrient-packed pumpkin puree and banana with fresh ginger, cinnamon, and a drizzle of maple syrup for a fanciful fall breakfast.
Author: Martha Stewart
This buttery pound cake serves as the basis for decorative petits fours with butterflies by Karen Porter of Tilly's Cakes.
Author: Martha Stewart
A little of the full-flavored dressing goes a long way. Chill the olive oil so it emulsifies nicely with the other ingredients.
Author: Martha Stewart
The miniature siblings of our Raspberry-Swirl Cheesecake, these bite-size treats are the perfect utensil-free dessert.
Author: Martha Stewart
Zucchini makes these easy-to-prepare treats surprisingly moist and delicate.
Author: Martha Stewart
Bocconcini are just bite-size morsels of fresh mozzarella. Look for them at specialty food stores and Italian markets, as well as many supermarkets; they're usually packaged in water or whey for freshness....
Author: Martha Stewart
Cuttlefish ink gives these handmade bow-ties a dramatic look and a rich, briny flavor that won't overwhelm the shrimp. Invest your time in making and shaping the dough, because the citrusy sauce is quick...
Author: Greg Lofts
Whole grains and berries give each bowl of this nourishing vegan breakfast 5 grams of fiber, which keeps cholesterol in check and can increase heart health. The coconut milk makes the pudding creamy and...
Author: Martha Stewart
Quick-pickled red onions cut through the richness of pork. To make, toss some thinly sliced red onion with red-wine vinegar and let sit until softened, about 15 minutes.
Author: Martha Stewart
These thyme crackers are cut into diamonds, making them as appealing to your eyes as they are to your taste buds. Martha made this recipe on Martha Bakes episode 307.
Author: Martha Stewart
With these icy pink drinks, your summer celebration will be made in the shade.
Author: Martha Stewart
The thinly sliced vegetables lend to the side dish's overall lightness.
Author: Martha Stewart
This sauce, from reader Laura Metrick of Dania Beach, Florida, also works well as a sandwich spread or a base for tomato bruschetta.
Author: Martha Stewart
You can use andouille sausage or chopped cooked bacon in place of the chorizo in this hearty soup.
Author: Martha Stewart
A quick sauce to be used for tacos or as a dip with tortilla chips.
Author: Martha Stewart
Serve this lattice-top tart warm with whipped cream or vanilla ice cream.
Author: Martha Stewart
In this classic English dessert, layers of bread are saturated with berry juice; it is important to use a firm, good-quality white sandwich bread to make these summer puddings.
Author: Martha Stewart
Next time you're in the mood for a sweet treat, try these chocolate-hazelnut cookies.
Author: Martha Stewart
You can use any sun-kissed berry atop the cream cheese filling in these crisp chocolate cookies.
Author: Martha Stewart
These festive, easy appetizers will get the party started.
Author: Martha Stewart
Transform regular butter into a sweet strawberry topping for toast, pancakes, and pastries, such as Rhubarb-Buckwheat Scones, in just a few minutes.
Author: Martha Stewart
The mild sweetness of roasted yellow bell peppers is a perfect match for succulent scallops.
Author: Martha Stewart
Try serving this bright, spicy chutney, courtesy of Madhur Jaffrey, with her Chicken with Roasted Coriander in Coconut-Curry Sauce.
Author: Martha Stewart
Pistachios give appealing texture and eye-catching color to our easy cheese-log appetizer.
Author: Martha Stewart
This plum-topped dessert is baked in a skillet and yields a moist, tender cake. You can also use an 8-inch cake pan.
Author: Martha Stewart
Since when does dessert have to be serious? Ice cream sandwiches in fall flavors are great fun.
Author: Martha Stewart
This dish is a great way to finish off cold leftover rice, which holds its shape better than freshly cooked rice does.
Author: Martha Stewart
Our classic New England recipe is an ideal introduction to lobster rolls. Once you've mastered it, check out our regional takes below. Whichever version you choose, pair it with a chilled rose or crisp...
Author: Martha Stewart