Crunchy walnuts and sweet honey come together in delicious pie that will be a welcome addition to any dessert table at your next Thanksgiving feast.
Author: Martha Stewart
An easy skillet dinner that takes everyday ground turkey and rice to a flavorful new level with Thai-inspired ingredients such as lime juice, garlic, ginger, and coconut milk. It's topped with a simple...
Author: Martha Stewart
Author: Martha Stewart
This relish goes well with grilled or roasted chicken, pork, turkey, or duck.
Author: Martha Stewart
These buttery cookies can be made with mix-ins such as orange or lemon zest, dried cranberries or apricots, pistachios or peanut butter chocolate chips.
Author: Martha Stewart
This recipe for frangipane is from the How Sweet It Is bakery in New York City. Use it to make Cranberry-Almond Tarts.
Author: Martha Stewart
Ground lamb patties are spiced with Madras curry powder and seared on the grill for a tender, flavorful burger.
Author: Martha Stewart
Prep this easy plant-based pasta that's delicious at room temp, and you're one gingham blanket away from a picnic. A broccoli-hazelnut pesto comes together in seconds thanks to a food processor, and the...
Author: Lauryn Tyrell
Use this in our Floating Islands with Ricotta Cream and Poached Apricots.
Author: Martha Stewart
Who doesn't buy extra Halloween candy? Our chewy and fudgy brownies, which are made with a combination of bittersweet chocolate chips and cocoa powder, are topped with peppermint patties and candy eyes...
Author: Martha Stewart
Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of chives, parsley, and thyme.
Author: Martha Stewart
For your next batch of rice and beans, punch up both the flavor and the nutrition by adding sliced mushrooms for antioxidants, bell pepper for vitamin C, scrambled eggs for extra protein, and creamy avocado...
Author: Lauryn Tyrell
This salad is bursting with flavor, thanks to fennel.
Author: Martha Stewart
Rich, buttery puff pastry offsets the the slightly sour flavor of the sorrel.
Author: Martha Stewart
Many of the seafood stews of the world -- bouillabaisse, cioppino, and caldeirada de peixe (from Portugal), among others -- share a common ingredient: fennel, which lends an anise-like taste. Essentially...
Author: Martha Stewart
Enchant guests (but keep things easy in the kitchen) with this ethereal wreath of pavlova puffs. Each segment of tender, silky goodness cradles a dollop of tangy cream and jewel-like fruit. Add sparkly...
Author: Martha Stewart
With this recipe, author Mark Bittman proves that the most basic ingredients and simplest techniques can lead to something incredibly tasty.
Author: Martha Stewart
End a savory winter meal on a refreshing note by combining citrus with a hint of spice. Tangerines or mandarin oranges can be used instead of clementines.
Author: Martha Stewart
This dark chocolate truffles recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
Our glorious grain bowl calls for making the brown rice in advance, but even if you start from scratch, you can get the whole dish on the table in under an hour.
Author: Martha Stewart
This quick and easy recipe for rich chocolate treats comes from Faith Durand, Executive Editor of The Kitchn, from her book Bakeless Sweets. They have a pleasantly nutty flavor, with crisp bits of crushed...
Author: Martha Stewart
From the grilled soft shell crabs to fresh corn on the cob and wilted mixed greens, this is one easy but spectacular main course to serve in summer.
Author: Martha Stewart
This roasted-fruit trio makes an exotic winter dessert.
Author: Martha Stewart
In this vegetarian sandwich that's an ode to the Vietnamese banh mi, eggplant slices are brushed with a sweet-and-briny glaze of soy sauce, lime, rice vinegar, and garlic, then roasted to perfection. They...
Author: Shira Bocar
This butternut squash and apple puree side dish pairs well with our Bay-Leaf-Crusted Pork Roast.
Author: Martha Stewart
Peanut-butter lovers will go nuts for these frozen treats.
Author: Martha Stewart
A tapenade of Nicoise olives, capers, anchovies, and garlic imparts regional French flavors to roasted lamb.
Author: Martha Stewart
This stuffing, made with shiitake mushrooms, apples, and pumpkin seeds, has only two grams of fat per serving.
Author: Martha Stewart
Use this recipe to make our Inside-Out German Chocolate torte. This ganache thickens as it sits; it should be pourable but thick enough to fully coat the cake.
Author: Martha Stewart
Our sweet version of lassi, a chilled yogurt drink from India, takes its flavor from rose water and cardamom. A healthful refreshment anytime, it is especially nice as a mouth-cooling accompaniment to...
Author: Martha Stewart
The rich, tangy creme fraiche and a bit of vinegar cut the sweetness of the macerated berries in this parfait. You can also use vanilla ice cream in place of the creme fraiche.
Author: Martha Stewart
This garlic bread gets its vibrant green color from butter mixed with chopped parsley. The spread is also great on steamed vegetables.
Author: Martha Stewart
Prized since ancient times, figs marry well with countless flavors, including the cinnamon- and vanilla-infused port syrup in these tartlets. Spoon the fruit atop a tangy creme fraiche filling and you'll...
Author: Martha Stewart
Lemon complements just about everything beautifully, making it the logical flavor choice for a celebratory Champagne and vodka punch.
Author: Martha Stewart
Eggplants have a dark side-and it's excellent. Roast them whole until the skin is charred, and the flesh goes soft and creamy. To serve, split the eggplants and top with pomegranate molasses and lemony...
Author: Greg Lofts
French for "crunch in the mouth," croquembouche is a tower of cream puffs held together by hot caramel. Martha makes the dessert even more showstopping by turning the pastries pink and filling them with...
Author: Martha Stewart
Serve this crunchy-chewy mix as a topping for yogurt, oatmeal, and more.
Author: Martha Stewart
Plum tomatoes and arugula add color to this hearty pasta dish with onions and lentils.
Author: Martha Stewart
An update of the Italian-American caffé Romano, an espresso served with a bit of lemon peel, this fizzy incarnation blends tart lemon soda with a cool shot. It tastes bright and full-bodied, like an amplified...
Author: Martha Stewart
This delicious recipe, which adds such flavor to the lemon-almond meringue tart, is courtesy of Matt Lewis.
Author: Martha Stewart
One taste of our smooth, milky-white vanilla ice cream will reveal the luscious texture and complex vanilla flavor that makes this classic dessert so beloved.
Author: Martha Stewart
Polenta topped with mushrooms is a savory staple, so we thought we'd turn it upside down.
Author: Martha Stewart
The perfect bite of protein awaits in these vegetarian burgers that are packed with flavor.
Author: Martha Stewart
This roast chicken is surrounded by softened -- and mellowed -- garlic cloves.
Author: Martha Stewart
This sorbet gets its intense purple hue from Concord grapes, which have a deep blue-black skin. The longer you process it in the ice-cream maker, the lighter and fluffier your final product will be. Sugar...
Author: Martha Stewart
Use a variety of autumnal greens and serve them with the onions and fettuccine.
Author: Martha Stewart
Coconut oil stands in for butter to make a vegan version of a classic, comforting apple crisp laced with cinnamon and tart dried cherries.
Author: Martha Stewart
Author: Martha Stewart
This easy bake is sweet without the refined sugar.
Author: Martha Stewart