With its tangy remoulade sauce, a cornmeal-crusted shrimp po'boy is a taste rightout of Louisiana's French Quarter.
Author: Martha Stewart
Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.
Author: Martha Stewart
For a quicker version of this recipe, substitute store-bought pound cake or angel food cake and lemon curd.
Author: Martha Stewart
This classic southern cocktail is still a must on Derby Day and summer soirees. Refreshing and strong, this mint julep will be an instant classic.
Author: Martha Stewart
Make this for our "English Soup" (Zuppa Inglese).
Author: Martha Stewart
Ted Turner shared this better-than-beef burger recipe with Martha. Bison meat tastes similar to beef, but is leaner. Cook them up and give them a generous sprinkling of Ted's Special Spice Mixture and...
Author: Martha Stewart
Meyer lemons are unusually fragrant and thin-skinned and have lower acidity than the more common Eureka and Lisbon lemons found in your local supermarket. Because sweet Meyer lemons are a rarity, you can...
Author: Martha Stewart
Author: Martha Stewart
You can substitute almonds or hazelnuts for the pistachios in this Italian nougat recipe.
Author: Martha Stewart
This soup has pasta, sausage and vegetable for serious sustenance for a nice midday energy boost.
Author: Martha Stewart
An airy, savory lemon sabayon and slices of silken prosciutto liberate spring asparagus from its typical accompaniment of hollandaise sauce.
Author: Martha Stewart
These soft tacos use lean ground sirloin and low-fat corn tortillas as sensible substitutions. Skip the sour cream and guacamole -- opt for a fiery salsa instead.
Author: Martha Stewart
Crepe rollups make a tasty lunch, an eye-catching party appetizer, or a fun way to introduce "sushi" to the kids. Whichever variation you choose, Asparagus and Prosciutto or Smoked Salmon and Scallion,...
Author: Martha Stewart
This refreshing granita gets its great texture from a quick blitz in the food processor.
Author: Martha Stewart
These cutlets have a summery flavor, but with a grill pan you can make them anytime.
Author: Martha Stewart
These treats are perfect dessert toppers. A pinch of baking soda in the blanching water helps speed the process by softening the peels and eliminating their bitterness.
Author: Martha Stewart
Layering mashed avocado and black olives on top of a sweet potato chip creates a creepy, crawling snack. For the full Halloween experience, serve these horror d'oeuvres with a Bloody Fizz cocktail.
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers,...
Author: Martha Stewart
Enjoy a homemade treat in less than an hour with a recipe that uses the same skillet to melt the chocolate and bake the brownies. Then scoop them right from the pan.
Author: Martha Stewart
This skillet of sausage, scallions, and tomatoes surrounded by oven-puffed savory pudding was inspired by English toad-in-the-hole.
Author: Martha Stewart
Pomegranate seeds and glaze add bright color and flavor to acorn squash.
Author: Martha Stewart
A batch of vanilla cookie dough is tinted two different colors to create these Christmas trees.
Author: Martha Stewart
Use this fresh, creamy condiment in Soft-Boiled Egg Tartines with Green Mayonnaise.This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).
Author: Martha Stewart
This recipe uses only a handful of baking ingredients and is sure to become your back-pocket breakfast (and not just on weekends). The batter whisks up so light, it's hard to believe the waffles (or pancakes)...
Author: Martha Stewart
Steamed white rice is a common accompaniment for this classic Filipino dish.
Author: Martha Stewart
Drizzle over our Cream Puffs with Ice Cream.
Author: Martha Stewart
Baby broccoli is brightened with garlic and lemon. Keep a close eye on vegetables; cooking them just until they are crisp-tender will enhance the flavor and preserve more of their nutrients.
Author: Martha Stewart
This simple soup deliversbeetroots along with theirhealthful, satisfying greens.A touch of earthy, aromaticspices, such as coriander andcumin, sets off the sweetness of the beets.
Author: Martha Stewart
This recipe for honey-gingerbread cookie dough from the December 2007 issue of Martha Stewart Living is used to make Television's Gingerbread Town-Square Cake of 2007.
Author: Martha Stewart
Tart apples infuse this simple slaw with classic fall flavor.
Author: Martha Stewart
Seeking a Halloween party dessert? Look no further than this moist buttermilk-chocolate cake frosted with vanilla buttercream. Revelers will rave about the decadent cake topper, which is inspired by Edgar...
Author: Martha Stewart
Author: Martha Stewart
This side dish packs heat and pairs nicely with our Tandoori-Style Chicken.
Author: Martha Stewart
Puttanesca hits a decidedly lighter, more summery note in this riff on the classic, and is ready in only 20 minutes. Fresh tomatoes replace canned, and bright green basil stands in for dried herbs. Anchovies...
Author: Martha Stewart
The dough for these bark-like slice-and-bake cookies is amped up with cinnamon and cocoa and finished with a crust of raw sugar.
Author: Martha Stewart
Each slice of this turkey reveals the roast's exquisite design, thanks to a Sausage-Pecan Stuffing. A tart chutney made with cranberries, raisins, and apples completes the perfect Thanksgiving meal.
Author: Martha Stewart
If you're looking for a refreshing and delicious cocktail, try white sangria. This fruity summer punch can be made a day ahead and refrigerated. It's just the thing for a barbecue.
Author: Martha Stewart
It can't be a cocktail or dinner party without a dirty martini or two! Serve up this classic with our simple recipe.
Author: Martha Stewart
Try different flavor variations, like adding a dash of cinnamon or nutmeg along with the sugar. Ice cream would be terrific in place of the yogurt.
Author: Martha Stewart
Chef Scott Frantangelo roasts tomatoes to intensify their flavor -- it's a good way to use them out of season.
Author: Martha Stewart
This recipe for mini heart-shaped cakes, courtesy of Matt Lewis from Baked, makes the perfect treat for your special someone on Valentine's Day.
Author: Martha Stewart
Andrew Carmellini, the executive chef at Cafe Boulud, shares a recipe for English pea soup with mint.
Author: Martha Stewart
Herbs and lemon slices give this bluefish extra flavor.
Author: Martha Stewart
This soup is a play on classic French onion soup with melted Gruyere. Sauteed chestnuts add a little crunch.
Author: Martha Stewart
Freezing the citrus slices keeps this refreshing punch cold without using ice.
Author: Martha Stewart
Aged pecorino Toscano cheese is fairly hard; young pecorino Toscano is softer and milder. You can use good-quality provolone cheese instead, if you like.
Author: Martha Stewart
One layer of this banana cake and another layer of Coconut Cake surrounded by cream cheese frosting and colored coconut flakes comprise the very special Alexis' Heart Cake.
Author: Martha Stewart
Try this sophisticated take on spaghetti squash when you need a gluten-free dinner party side. Tossing the squash strands with brown butter and topping with fresh ricotta is a tasty upgrade for this favorite...
Author: Martha Stewart