Try one of our glazed spritz-cookie variations: Citrus-Glazed Cookies, Vanilla-Glazed Cookies, Vanilla-Glazed Swirl Cookies, and White-Chocolate-Glazed Cookies.
Author: Martha Stewart
Stollen -- a yeasty fruit bread --is a German-AmericanChristmastime specialty.After dinner, serve it with a glass of sweet Germandessert wine; or have itwith coffee for breakfast onChristmas morning.
Author: Martha Stewart
Dress up the ultimate movie nosh in rich caramel and toasted black and white sesame seeds for your next Oscars party. To make the process seamless, make sure you have all your ingredients measured out...
Author: Martha Stewart
Everyone loves this warm, cheesy dip, especially when it's served with crunchy pita chips.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Even the pickiest eaters will gobble up these easy family-friendly breakfast skewers made with bread and fresh strawberries, blueberries, and raspberries.
Author: Martha Stewart
To ensure a moist and tender turkey, baste it often, and take it out of the oven when it reaches the specified temperature; the bird will continue to cook as it rests.
Author: Martha Stewart
The beets and carrots can be prepared in advance and incorporated with the rest of the ingredients just before serving.
Author: Martha Stewart
Conjure some black magic at Halloween using a splash of pitch-dark vodka in this classic citrus cocktail. This spooky screwdriver can be sipped through a licorice straw.
Author: Martha Stewart
Use this sauce to make our Grilled Chicken with Cilantro-Mint Rub.
Author: Martha Stewart
The cider and cider vinegar add an unusual and unexpected tang to the vinaigrette.
Author: Martha Stewart
Enhance chicken broth with scallions, ginger, and fish sauce for plenty of low-fat flavor.
Author: Martha Stewart
You can substitute 1 cup of mashed banana for the sweet potatoes; reduce the sugar to 1/2 cup and bake as directed.
Author: Martha Stewart
Tuscan black kale, or cavolo nero, has impressive stores of calcium and vitamins A and C. A sprinkle of freshly grated Parmesan gives the soup creaminess and tang without excessive calories.
Author: Martha Stewart
Use chef Michael White's homemade pasta recipe to make his Tortelli di Ricotta.
Author: Martha Stewart
This Nordic staple is the perfect hors d'oeuvre for your holiday get-together.
Author: Martha Stewart
Author: Martha Stewart
This celery root puree is courtesy of chef Daniel Boulud, owner of Bar Boulud, and is used in his recipe for Salmon with Salsify.
Author: Martha Stewart
Viva Italia! This grape-studded cake, which is traditionally made to celebrate the beginning of the fruit harvest, is a sweet yet understated way to finish the meal.
Author: Martha Stewart
Looking for a hostess gift? Try Martha's take on the popular Middle Eastern sesame seed candy known as simsimia.
Author: Martha Stewart
At the Blue Hill at Stone Barns farm, Tuscan kale is picked when it's young. The leaves are tender enough that they can be roasted and eaten whole. This likely won't be the case with most kale found at...
Author: Martha Stewart
Puree any leftover melon from this Melon and Cucumber Salad in a blender with plain yogurt and honey to taste. For three cups of chopped melon, use two cups of yogurt and two to three tablespoons of honey....
Author: Martha Stewart
Frozen puff pastry can be found in the freezer section of most supermarkets.
Author: Martha Stewart
Marinating fresh goat cheese gives it more flavor and also extends its life. Serve this cheese as an appetizer with bread or salad.
Author: Martha Stewart
This medley is cooked just long enough, leaving vegetables with plenty of crunch.
Author: Martha Stewart
Steaming is the the traditional way to cook one of these English cakes. The batter and jam are put into a heatproof bowl, then topped with parchment and a tea towel.
Author: Martha Stewart
Tender flat iron, or shoulder top blade steak, stays juicy in the center when quickly broiled.
Author: Martha Stewart
The infamous Sazerac is part of New Orleans lore, where it was originally made with absinthe.
Author: Martha Stewart
Homemade beef stock lends rich complexity to our French Onion Soup recipe. Make it the day ahead-you'll have plenty left over to freeze and use in recipes for hearty stews and spicy chilis.
Author: Greg Lofts
Skin-on, bone-in chicken breasts pack a ton of flavor that gets imparted to the cauliflower that's roasted alongside it.
Author: Martha Stewart
Author: Martha Stewart
Gina DePalma shares her recipe for panforte, a delicious Italian pasty.
Author: Martha Stewart
As the evenings grow chillier, warm and nourishing dishes like this satisfying chickpea stew are welcome at dinner. A dollop of pesto gives a burst of flavor and one last nod to summer. (Look for pesto...
Author: Martha Stewart
For a quick, easy, and delicious meal, make this Pasta, Arugula, and Mozzarella Salad for supper in under 30 minutes.
Author: Martha Stewart
Author: Martha Stewart
The tangy taste of citrus is especially welcome in winter!
Author: Martha Stewart
In this recipe, the gentle taste of millet acquires the bolder flavors of lemon and saffron. We served this pilaf with grilled shrimp, but it would be just as good with any roasted or grilled fish.
Author: Martha Stewart
Ted Turner shared his recipe for this special spice mixture, a great addition to a perfect burger.
Author: Martha Stewart
Walnuts add a nutty dimension to this rich, decadent dessert. This maple-walnut cake with brown sugar frosting is perfect for any fall occasion.
Author: Martha Stewart
On paper, poultry recipes sound appetizing, but the results can be dry. Not so here. Tuck ginger and scallions in lean boneless chicken, soak in an Asian marinade, and top with shiitakes in a single-serving...
Author: Martha Stewart
This recipe is courtesy of Maricel Presilla and should be served with her Slab Bacon in Hot Pepper-Brown Loaf Sugar Adobo recipe.
Author: Martha Stewart
With a little advance preparation, the components for this easy-to-make meal can be stored in the fridge and then assembled and served within minutes.
Author: Martha Stewart
Riad Nasr and Lee Hanson, chefs at New York City's Balthazar and Pastis restaurants, top their steak with this herb butter for an aromatic flavor.
Author: Martha Stewart
Everything we love about a cheese plate rolled into one tart! The creamy, tangy filling is studded with sweet Medjool dates, briny Kalamata olives, and fiery pickled serranos.
Author: Martha Stewart
Author: Martha Stewart
Coconut milk lends this elegant but easy clafoutis (think frittata meets souffle) an uncommon richness.
Author: Martha Stewart