A light, low-fat buttermilk dressing replaces the rich remoulade sauce in this version of the bistro classic celery remoulade.
Author: Martha Stewart
Our Mediterranean-stylewhite bean salad is emboldenedwith red wine vinegar and thyme; pair itwith a soft cheese and spicy, dried sausage.
Author: Martha Stewart
Author: Martha Stewart
A plain-Jane orange chiffon cake gets dolled up with aromatic orange juice and zest in the batter.
Author: Martha Stewart
This roasted red-pepper dip, which is great for our Crab Cakes, can be prepared in advance.
Author: Martha Stewart
Serve this refreshing Parsley, Mint, and Quinoa Salad with tangy Greek yogurt, and scoop it all up with homemade pita chips.
Author: Martha Stewart
This seafood condiment is a must-have, especially when there are raw oysters to be had in our Fruits de Mer Platter.
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
In Vietnam, pho, as this rice-noodle soup is known, is often enjoyed for breakfast. Nutritionists recommend incorporating red meat into one's diet just as it's used here -- in small portions and as a complement...
Author: Martha Stewart
Author: Martha Stewart
Tangy parsley-speckled yogurt marinade both flavors and tenderizes succulent grilled swordfish.
Author: Martha Stewart
This sheet-pan supper features turkey breast, carrots, and broccoli for an easy and nourishing meal. Make sure you use a flavorful whole-grain mustard to coat the turkey.
Author: Martha Stewart
Chinese five-spice powder typically combines cinnamon, star anise, anise seeds, ginger, and cloves. The combination gives the pecans a sweet, bitter, salty, and pungent flavor that's great.
Author: Martha Stewart
In this classic Southern pie, pantry staples yield a velvety custard filling: sugar, butter, eggs, vanilla, and apple-cider vinegar.
Author: Martha Stewart
Garnish this glazed ham with kumquats and serve with a medley of sliced citrus. A tossed salad of Boston lettuce, frisee, endive, and escarole also makes a lovely accompaniment.
Author: Martha Stewart
Shingling these potatoes is as easy as thinly slicing each (just not all the way through) before roasting them. The result is a beautiful display. Put them in the oven 30 minutes before the beef goes in...
Author: Martha Stewart
Lucinda was inspired to make this version of Shepherd's Pie from rock'n'roll icon Keith Richards, who detailed the recipe in his autobiography.
Author: Martha Stewart
Light-as-air meringues are a crisp and crunchy foil for a creamy ice cream filling. Martha made this recipe on episode 507 of Martha Bakes.
Author: Martha Stewart
Hoisin sauce tastes much better when mixed with other ingredients. This is also good as a marinade for fish, chicken, or beef. Try it with our Rice-Paper-Wrapped Salad Rolls.
Author: Martha Stewart
Author: Martha Stewart
No cream required: Tahini gives this soup its buttery flavor and silky texture -- and makes a serving of dark leafy greens unusually enticing. Avocado toasts round out the meal.
Author: Martha Stewart
Two types of beans-yellow wax and green-make up this colorful, substantial salad. Arugula adds a tart taste, while soft pasta rounds out the dish.
Author: Martha Stewart
Reserved drippings from the rib-roast fat add richness to this Yorkshire pudding.
Author: Martha Stewart
Mini mint puddings sprout to life, thanks to a mint "seedling" and some ground-cookie "dirt."
Author: Martha Stewart
No summertime drink is as satisfying and easy to make as refreshing lemonade.
Author: Martha Stewart
Opposite flavors attract in this composition of peppery watercress and honeyed strawberries, and the result is a unanimous hit. It takes just a few minutes to assemble the opus of bright colors and flavors...
Author: Lauryn Tyrell
Pound cake that's been doused with amaretto creates an extra rich and moist dessert; pineapple slices flambeed in more amaretto make a luscious topping.
Author: Martha Stewart
This is a fresher take on esquites, Mexican street corn cups. Individual cups work well for entertaining, but the corn salad can also be made in a large serving bowl.
Author: Martha Stewart
With a porterhouse, you get a super-tender tenderloin on one side of the bone and a deeply flavorful top loin on the other -- both are delicious when grilled and eaten with crispy potatoes and melty grilled...
Author: Martha Stewart
Seafood mixes with spice in this mouthwatering chili crab, the unofficial national dish of Singapore. Adapted for the home cook fromRoland Restaurant.
Author: Martha Stewart
For South Carolina pitmaster Rodney Scott, smoke is the primary seasoning for his famous pork spare ribs...but the all-important dry rub is a close second. This rib rub is used in Scott's Spare Ribs recipe...
Author: Martha Stewart
Tequila infused at home with jalapenos and lime takes an otherwise classic margarita to the next level.
Author: Martha Stewart
Decorated with spun sugar, this fruit-filled meringue dessert is as airy and elegant as its namesake. Check for doneness when baking meringue. Times vary dramatically with humidity.
Author: Martha Stewart
Are you looking for a dazzling treat that's a snap to make? This familiar favorite is perfect: Just melt, stir and swirl. The salted peanuts provide a simple counterbalance to the sweetness of eddied white...
Author: Martha Stewart
Chicken thighs have a bit more fat than breasts and are the best for making juicy, flavorful meatballs for dinner. If you prefer, you can substitute ground dark-meat (7% fat) turkey for the chicken thighs,...
Author: Martha Stewart
Fresh lemon and crystallized ginger sparkle up this buttery, dense Bundt cake. A dusting of confectioners' sugar finishes its presentation.
Author: Martha Stewart
A perfect side to an easy weeknight main or a dinner party entree, this easy fennel-and-avocado salad doesn't need a vinaigrette. The bright and juicy segments of satsuma mandarin provide pops of acidity...
Author: Lauryn Tyrell
Though rugelach is enjoyed year-round, this fruit-and-nut pastry is especially popular during Hanukkah. Cream cheese in the cookie dough -- which is chilled for hours before it is rolled out and filled...
Author: Martha Stewart
Author: Martha Stewart
One bowl of this hearty soup provides three of the recommended five daily servings of vegetables.
Author: Martha Stewart
This compote tastes great on top of yogurt or use it to make our Rhubarb Shortcakes.
Author: Martha Stewart
A traditional Dutch apple pie, the appeltaart has reportedly been showing up on dinner tables since the Middle Ages. This modern rendition flavors sweet-tart apples with a speculaas-inspired spice blend,...
Author: Martha Stewart
A sprinkling of crushed chocolate-covered espresso beans hints at the filling's intense flavor and provides a bitter crunch that's perfect against its sweet softness.
Author: Martha Stewart
Using frozen peaches and blackberries instead of fresh in this smoothie lets you have a bit of summer in the middle of a snowstorm.
Author: Martha Stewart
This sweet potato recipe is courtesy of Design Cuisine.
Author: Martha Stewart
Eggplant takes center stage in this family-friendly recipe from Quattro Gastronomia Italiana chef Nicola Carro.
Author: Martha Stewart
Author: Martha Stewart
The secrets to incredible clam chowder are tender seafood and silky broth; the rest is a matter of preference. Whether you keep it classic New-England-style with cream, or go to Manhattan by swapping in...
Author: Martha Stewart
Try this great New England clam chowder recipe courtesy of Ben Sargent.
Author: Martha Stewart