Edamame disappear quickly when simply salted, but they take on added appeal when tossed with chile flakes. Boil them and set them out while you put the finishing touches on the meal.
Author: Martha Stewart
Throw a Southwestern-style barbecue with these juicy burgers and an assortment of tasty toppings and sides including Chipotle Mayonnaise, Pickled Zucchini and Onions, and Baked Beans.
Author: Martha Stewart
Author: Martha Stewart
Portobello mushrooms add a meaty taste and texture to these vegetarian tacos.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Vibrant spinach leaves intermingle with roasted mushrooms in a light-as-air (and easy-to-assemble) phyllo shell. The custardlike filling comes together quickly in a blender.
Author: Martha Stewart
The crispness of cucumber and fennel is offset by tender scallops and chunks of juicy grapefruit.
Author: Martha Stewart
Try this delicious torta, a Mexican sandwich on a crusty roll, for a zesty lunch or dinner. Also try:Beer Margaritas
Author: Martha Stewart
With a highly aromatic flavor somewhere between onion and garlic, ramps infuse this pasta dish with the essence of spring. Unlike their commercial counterpart, the green tops of these leeks are tender...
Author: Martha Stewart
Often called the king of herbs, za'atar is treasured for its savory-thyme-oregano flavor. The spice blend adds complexity to these crispy roasted potatoes.
Author: Martha Stewart
The addition of mussels and lobster is modern and delicious. Traditionally, bouillabaisse is served in two courses: the soup first and then the fish, but feel free to serve it as one.
Author: Martha Stewart
Serve this arugula salad alongside our Ricotta, Lemon, and Arugula Quiche.
Author: Martha Stewart
This tart is elegant simplicity at its finest. Blanched asparagus sits atop a layer of creamy ricotta, and paper-thin slices of prosciutto are draped over it.
Author: Martha Stewart
Author: Martha Stewart
Turn our Basic Shortbread into easy-to-enjoy, bite-size fingers.
Author: Martha Stewart
You can use any mushroom variety you like here. Learn about all the different kinds in our Mushroom Glossary.
Author: Martha Stewart
We've hatched a new way to decorate and hunt for eggs, using our clever cookie-puzzle technique. Cut oval shapes out of sugar-cookie dough, "break" them into pieces after baking, and finish with pastel...
Author: Martha Stewart
These are really "faux" potpies, since the pastries are baked separately, but they are elegant nevertheless. Cod or halibut may be used instead of the wild striped bass.
Author: Martha Stewart
This Persian brittle is suffused with rose water and saffron.
Author: Martha Stewart
Try this quick dessert sauce over any fruit you like.
Author: Martha Stewart
Pheasant is delicious roasted, so long as the game bird is very young. Ask your butcher for a young female pheasant, since their flesh is juicier than older pheasants. As easy to roast as turkey or chicken,...
Author: Martha Stewart
Consider the grocery store your sous-chef: Pitas make a faster crust than pizza dough, canned artichokes taste great, and ready-made hummus can't be beat.
Author: Martha Stewart
This popular recipe for scallion bread comes from "Entertaining," by Martha Stewart.
Author: Martha Stewart
A quick turn on the grill gives homemade pizza dough a pillowy texture and an irresistible char. Here, the pie is topped with gooey fontina, flame-kissed asparagus and scallions, and fresh tomatoes and...
Author: Martha Stewart
This creamy cheese sauce gets its signature nutty flavor from Gruyere, a Swiss cheese that melts beautifully. Use it to make our savory Chicken Crepes.
Author: Martha Stewart
Cranberries are loaded with antioxidants and vitamin C, both of which may help boost the immune system.
Author: Martha Stewart
You can use your favorite salad greens in place of the escarole. The dressing can be made four days ahead and stored in the refrigerator.
Author: Martha Stewart
This one-of-a-kind Halloween recipe is courtesy of viewer Allison DiNatale. Granny Smith apples are peeled, cored, and halved, then receive a spooky carving. They're baked until dehydrated to give them...
Author: Martha Stewart
Every Italian-American grandma has a version of this sauce, served on Sunday. It's a thin, flavorful tomato puree served over rigatoni with meatballs, sausages, and any other meat that happens to be in...
Author: Martha Stewart
Author: Martha Stewart
Chef Bill Taibe's sweet-and-savory shallot jam is a perfect complement to his Whipped Chicken Livers on toasted bread.
Author: Martha Stewart
A spice-rubbed New York strip steak joins a succulent stack that includes caramelized sweet onions, leaves of peppery arugula, and a crusty ciabatta roll for a memorable sandwich.
Author: Martha Stewart
This potato gratin dish uses a lightened-up bechamel sauce, so you get the richness without the butter. And the fancy sage garnish couldn't be easier: All you need is 10 seconds to flash-fry the fresh...
Author: Martha Stewart
Recipe adapted from John Barricelli, owner, SoNo Baking Company and Cafe, Norwalk, Westport, and Darien, Connecticut, and cookbook author.
Author: Martha Stewart
In this recipe, toast rounds are topped twice, first with a garlicky chickpea spread, then with an olive relish.
Author: Martha Stewart
The maple syrup keeps the pears from browning before cooking; it also adds flavor and creates a light glaze.
Author: Martha Stewart
Sugar snap peas are dressed with shallots and mint.
Author: Martha Stewart
A drizzle of truffle oil just before serving elevates this pizza's ingredients -- asparagus, leeks, shiitake mushrooms, and Taleggio cheese -- even further.
Author: Martha Stewart
Brine the lemons at least a month before using. Store-bought preserved lemons are a fine substitute and are available online or at specialty-food stores.
Author: Martha Stewart
This iteration of white gazpacho features two cloves of garlic, cucumbers, and homemade chicken stock for a flavorful soup.
Author: Martha Stewart
Try one of our glazed spritz-cookie variations: Citrus-Glazed Cookies, Vanilla-Glazed Swirl Cookies, and White-Chocolate-Glazed Cookies.
Author: Martha Stewart
This antioxidant-packed salad makes a delicious appetizer.
Author: Martha Stewart
This fabulous recipe for crispy-skin salmon salad is featured in "Relaxed Cooking with Curtis Stone."
Author: Martha Stewart
Author: Martha Stewart
The vanilla notes found in white chocolate enhance the natural flavor of green tea. Martha made this recipe on episode 508 of Martha Bakes.
Author: Martha Stewart
Uncooked grains of brown rice are lightly toasted, finely ground, and then added to this cremini-and-shiitake mushroom soup, giving it its thick consistency.
Author: Martha Stewart