Like a boozy slushie! This fruity concoction relies on wine, brandy, and frozen stone fruit and strawberries.
Author: Martha Stewart
Author: Martha Stewart
"Who doesn't love stuffed zucchini? We bake these until the zucchini is cooked through. If you need the crumbs to brown a little more, fire up the broiler for a minute at the end." Emeril Lagasse
Author: Martha Stewart
Looking for a crowd-pleasing recipe? Welcome family and friends to the dinner table with bowls of cheesy grits topped with grilled shrimp and chorizo. It's easy to make and delicious to eat.
Author: Martha Stewart
This vegetarian stew is just as satisfying as one made with beef.
Author: Martha Stewart
Capped with "kisses" of frosting, these cinnamon-dusted cuppies are a play on the cookie of the same name.
Author: Martha Stewart
Brining adds moisture to the turkey, making it difficult to dry out and overcook.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
The garden-fresh taste of gently cooked zucchini and cherry tomatoes pairs beautifully with the rich, hearty taste of salmon.
Author: Martha Stewart
With jalapenos and herbs, the berries make a piquant salsa for grilled chicken.
Author: Martha Stewart
An inventive take on hummus, this chunky bean dip gets flavor and texture from garlic and radishes.
Author: Martha Stewart
Author: Martha Stewart
This recipe is perfect for anyone who finds carving a whole bird daunting but still wants tender white meat and flavorful stuffing.How to Prep and Carve Turkey Breast
Author: Martha Stewart
Instead of roasting just one pumpkin, try doing two at one time so you can have pumpkin puree even in May.
Author: Martha Stewart
This gluten-free version of a well-loved Thanksgiving pumpkin bread allows all your guests to stay true to tradition. Gluten-free all-purpose flour is a blend of alternative flours like rice, tapioca,...
Author: Martha Stewart
A lighter iteration of the rich and cheesy party hit, this cool and herbal dip is a crowd-pleasing hors d'oeuvre that will be ready in mere minutes.
Author: Martha Stewart
Take your burgers beyond beef the next time you hit the grill and opt instead for juicy, flavorful turkey burgers.
Author: Martha Stewart
This garlicky fried rice dish is a great way to use up leftover rice.
Author: Martha Stewart
Remember to zest only the outer layer of the lemon skin: The white pith has an unpleasant bitter flavor.
Author: Martha Stewart
You don't need a campfire to make ice cream s'mores; a broiler is just fine.
Author: Martha Stewart
Use this Spicy Meat Sauce to make Spicy Pork Meatball Sliders from The Meatball Shop or enjoy on top of spaghetti for a classic meal.
Author: Martha Stewart
Steaming this popular Chinese vegetable with chile, garlic, and ginger spices up its otherwise subtle essence. We love baby bok choy for its small size and tender leaves, but this recipe can also be made...
Author: Martha Stewart
This main-course salad is brimming with flavor and perfect for summer nights.
Author: Martha Stewart
The key to this dish is to leave the heavy lifting to a fish purveyor, who often will steam the shellfish and shuck the oysters for a minimal charge. Make the simple sauces earlier in the day, and your...
Author: Martha Stewart
This créme fraiche and lemon vinaigrette will add a creamy richness to salads and also doubles as a quick and easy dipping sauce.
Author: Martha Stewart
Champagne makes this oyster feast even more special.
Author: Martha Stewart
This version of the classic Brandy Alexander cocktail comes to us from the master mixologist Dale DeGroff.
Author: Martha Stewart
Egg noodles are the perfect side dish for this elegant stew.
Author: Martha Stewart
Pureed vegetables are comforting and healthy side dishes that pair well with simply grilled or roasted meat or fish.
Author: Martha Stewart
Slushy frozen lemonade is a delicious hot-weather refresher for all ages.
Author: Martha Stewart
In this easy one-bite appetiser, high-brow meets low; tiny balls of jumbo lump crabmeat that are coated in crushed potato chips and baked until golden brown and crispy. Right before serving, these naturally...
Author: Greg Lofts
Chocolate cookies are studded with bits of crushed peppermint for a cookie that's as festive as it is sweet.
Author: Martha Stewart
Try one of our layered icebox-cookie variations: Apricot-Pistachio and Raspberry-Almond.
Author: Martha Stewart
You can serve this rich, creamy cake unembellished, or, as chef David Waltuck recommends, dusted with confectioners' sugar and topped with a berry compote or freshly poached peaches and whipped cream.
Author: Martha Stewart
Prepare these elegant cookies using a leaf stencil. This recipe was adapted from "Martha Stewart's Cookies."
Author: Martha Stewart
A pinch of cayenne pepper adds just the right amount of heat in this fragrant cocktail syrup made with cinnamon, cardamom, and vanilla beans. Bottle it for holiday or hostess gifts or use it to make our...
Author: Martha Stewart
You can serve this orangeade on its own as a nonalcoholic beverage, or use it in the orange shandy recipe.
Author: Martha Stewart
Author: Martha Stewart
No part of the beet goes to waste in this recipe, which makes use of the nutrient-rich greens, as well.
Author: Martha Stewart
Author: Martha Stewart
Toss peeled and deveined shrimp with a simple, spicy marinade then grill until charred and cook through. Top this dinner entree with orange sauce-splashed with tequila-and you've got the makings for a...
Author: Martha Stewart
This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Chocolate-Toffee Oatmeal drop cookies.
Author: Martha Stewart
Make these candied hazelnuts for our Darkest Chocolate Crepe Cake.
Author: Martha Stewart
Pancetta (Italian bacon) combines with aromatic fried sage to impart rich flavor to cannellini beans in this dish that's completed with a side of grilled sausages.
Author: Martha Stewart
These lavender-dotted Petit-Pois Petits Four (petit-pois is French for polka dot) are filled with layers of genoise and tart orange marmalade.
Author: Martha Stewart
The mildly bitter flavors of baby kale and escarole contrast with the sweetness of roasted winter squash, carrots, and beets. Tangy fig-balsamic dressing and roasted garlic make mellow, low-fat condiments...
Author: Martha Stewart
Lamb chops are a perfect vehicle for this pesto made with parsley instead of basil.
Author: Martha Stewart
This raspberry chocolate kiss cocktail, from chef Michael Schulson, is the perfect addition to your Valentine's Day celebration.
Author: Martha Stewart
Silken tofu makes this dessert smooth, while fresh lemon juice adds a burst of tart flavor.
Author: Martha Stewart