This toss-and-go Antipasti Pasta Salad is perfect for picnics and potlucks.
Author: Martha Stewart
Author: Martha Stewart
Shave or grate some Parmesan cheese over the top of each serving of soup if you like. During cooking, the bread pieces become soft like dumplings and release starch, which helps thicken the soup.
Author: Martha Stewart
This light-as-air cake stays soft even when frozen. Use it to make our Striped Ice Cream Cake.
Author: Martha Stewart
These spicy ground-lamb meatballs are served with a cooling yogurt mint sauce.
Author: Martha Stewart
A cup of fresh orange juice is what unifies the flavors in a soup made from pureed boiled root vegetables. It's garnished with both navel and red-fleshed Cara Cara oranges.
Author: Martha Stewart
This recipe comes from Lisa Fain, a seventh-generation Texan living in New York whose popular blog, homesicktexan.com, has recently been turned into a cookbook.Posole, a stew that contains the hulled,...
Author: Martha Stewart
Author: Martha Stewart
For a bite of pure bliss, sink your teeth into this hybrid of coffee cake and a snickerdoodle cookie. Layers of rich batter, crumbly streusel, and a topping of crunchy cinnamon sugar add up to irresistible;...
Author: Martha Stewart
This rendition of a Southern specialty gets its deep-red hue from food coloring and comes from Martha Stewart -- not our Martha but her namesake, a home cook from Montclair, New Jersey.
Author: Martha Stewart
Combine two classics-macaroni and potato-to make a delicious summer salad. This dish is best served immediately, while the bacon is still warm.
Author: Martha Stewart
For a weekend brunch or a light dinner, serve fried eggs over spears of blanched asparagus and prosciutto; Parmesan is sprinkled on top.
Author: Martha Stewart
The signature blend of tangy and spicy in salsa makes it a versatile flavor enhancer in all kinds of dishes. We whisked it into eggs for a zesty baked frittata.
Author: Martha Stewart
This is your new go-to chicken dinner. Some of the bread pieces soak up the juices, while others get crunchy -- it's the best of both worlds.
Author: Martha Stewart
For this classic Scandinavian sandwich, thin, even slices of hard-boiled egg are used.
Author: Martha Stewart
Jamaican marinade, or jerk sauce, is traditionally used with pork and chicken. Although ingredients vary, jerk seasoning usually includes chiles, thyme, allspice, and cinnamon.
Author: Martha Stewart
Author: Martha Stewart
A pinch of red pepper flakes, a thin layer of soppressata, and handfuls of broccoli and cheddar become something magical when paired with a deep-dish crust.
Author: Martha Stewart
Poaching chicken in a flavorful broth produces moist, tender meat.
Author: Martha Stewart
Proof positive that you don't need frosting to create a spectacular cake! Here, Martha adorns this eight-layer showstopper with fresh berries, edible flowers, and powdered sugar.
Author: Martha Stewart
Say hello to your new favorite healthy snack. Baked low and slow, these citrus crisps taste like sunshine.
Author: Martha Stewart
Use this recipe to make our Meyer Lemon Crepe Cake. Meyer lemons are ideal for this recipe because they aren't too tart. If they aren't available, you can substitute regular lemons, but you may need to...
Author: Martha Stewart
This pasta recipe is adapted from Jamie Oliver's cookbook "The Naked Chef Takes Off." (Hyperion, 2001).
Author: Martha Stewart
A buttery mocha-flavored cookie, what could be sweeter? This recipe for shortbread makes for a deliciously rich-flavored dessert.
Author: Martha Stewart
With an effervescent kick, a generous dose of vitamins, and less sugar than straight juice, these sparklers provide a healthy way to rehydrate.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Tajín, a chile-and-lime-zest seasoning salt, earned its cult following by giving mangoes and margarita rims a kick. Sprinkle it on popcorn for a twist on elote, Mexican street corn- the addictive snack...
Author: Martha Stewart
Serve this Potato-Leak Egg Bake with Hearty Pork Sausages.
Author: Martha Stewart
This syrup is delicious on pancakes; the tart berries and ripe orchard fruits are a perfect counterpart to maple's mellow sweetness.
Author: Martha Stewart
This recipe for bread crumbs is adapted from the February 2004 issue of Martha Stewart Living.
Author: Martha Stewart
Author: Martha Stewart
This innovative recipe for grilled scallop-stuffed sweet onions is from chef Masaharu Morimoto's "The New Art of Japanese Cooking."
Author: Martha Stewart
This cake is a variation on the classic New Orleans dessert Bananas Foster. Prepare the banana topping right before serving.
Author: Martha Stewart
This delicious and seasonal pear salad with bacon and sherry vinaigrette comes courtesy of chef Todd English.
Author: Martha Stewart
No beef or pork here! Just succulent shrimp amped up with panko, Pecorino Romano, fresh basil, and scallions and formed into balls. They're paired with our classic five-ingredient red sauce.
Author: Martha Stewart
Use this recipe to make Zuccotto. The cake baked in the sheet pan will be used to form the domed sides. The cake in the round pan will become the bottom.
Author: Martha Stewart
To make a flavorful, deep-brown gravy, first roast vegetables and turkey neck under the turkey, then caramelize them on the stovetop.
Author: Martha Stewart
Guanciale is similar to pancetta, but is fattier and more intense in flavor.
Author: Martha Stewart
Zucchini and black beans come together for a juicy and satisfying taco punctuated by fresh, creamy toppings.
Author: Martha Stewart
This delicious ice cream recipe -- a great summer treat -- is courtesy of John Barricelli. Try making your own ice cream sandwiches using these Double-Chocolate Brownie Cookies.
Author: Martha Stewart
Bake this warm caramel souffle for a memorable dessert. The recipe comes from chef Pierre Schaedelin of Benoit in New York City.Also try:Caramel Ice Cream
Author: Martha Stewart
This dipping sauce, courtesy of chef Takashi Yagihashi (Takashi's Noodles), is served with his Grilled Salmon and Chilled Somen.
Author: Martha Stewart
This traditional British holiday dessert from food writer Jane Hornby's "What to Cook and How to Cook It" is a cross between sticky toffee and Christmas pudding, but with a lighter feel. Dates add moisture...
Author: Martha Stewart
This is a variation on traditional Eggs Benedict. Toast Crumpets or English muffins, with the cut side up, under the broiler for two to three minutes.
Author: Martha Stewart
Tortillas will keep in the refrigerator, in a sealed plastic bag, for up to two months.
Author: Martha Stewart
Tangy créme fraiche unites poached and smoked salmon in this quick and easy spread that's perfect for weekend brunch.
Author: Martha Stewart
A light, low-fat buttermilk dressing replaces the rich remoulade sauce in this version of the bistro classic celery remoulade.
Author: Martha Stewart
Use our Basic Poached Chicken as the base for this light and healthy Chicken, Green Bean, and Cucumber Salad.
Author: Martha Stewart