These frozen melon-margarita pops are tangy hand-held treats that make you feel grown-up and kidlike at the same time. Dip juicy pieces of melons in margarita mix, perch on wooden sticks, and freeze until...
Author: Martha Stewart
This smoky Cajun-flavored ham gives these green beans a special zing.
Author: Martha Stewart
A bowlful of this rigatoni is welcome at lunch or dinner or, better yet, as a midnight snack.
Author: Martha Stewart
Use this simple sandwich spread from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" to make their classic Coleslaw.
Author: Martha Stewart
Roasted garlic's buttery texture and sweet flavor are intensified when it is tucked inside and underneath the skin of Cornish game hens in this variation on chicken with forty cloves of garlic.
Author: Martha Stewart
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Author: Martha Stewart
This sticky rice is simple to make. Spooned into some Hot and Sour Broth, it creates a sturdy yet light meal in a bowl.
Author: Martha Stewart
As easy as one and two, this frittata recipe is quick and simple. Pair it with our Cider-Glazed Sausage and our Green Salad, and you've got an easy midday menu that's sure to be a hit.
Author: Martha Stewart
Roasting a side of salmon is a quick, simple way to feed a group. Use tweezers or small pliers to remove any remaining pin bones your fishmonger may have overlooked.
Author: Martha Stewart
Author: Martha Stewart
Sautéeing cucumbers with green herbs is a surprisingly delicious way to prepare the produce.
Author: Martha Stewart
These sweet cookies make the best treats for your loved ones.
Author: Martha Stewart
These crunchy Italian cookies are delicious dipped in strong coffee or dessert wine.
Author: Martha Stewart
Mayonnaise replaces the fat (butter or oil) in these otherwise traditional cupcakes, yielding a richly flavored yet light-in-texture cake with a smooth, creamy ganache-like frosting.
Author: Martha Stewart
Lots of sauteed yellow squash in this rich, carbonara-inspired sauce offsets the indulgent bacon topping. Parmesan can stand in for the Asiago cheese, if you like.
Author: Martha Stewart
Use aspic cutters, essentially tiny cookie cutters, to create doily patterns.
Author: Martha Stewart
Transform tonight's leftover rice into tomorrow's breakfast by simmering it with milk, Medjool dates, and cinnamon.
Author: Martha Stewart
This delicious homemade ricotta recipe is from the new cookbook, "On Top of Spaghetti" by Johanne Killeen and George Germon.
Author: Martha Stewart
This recipe is best cooked inside poultry, rather than baked separately as a side dish.
Author: Martha Stewart
Atlanta chef Scott Peacock provides a buttery corn muffin recipe that's guaranteed to please.
Author: Martha Stewart
This light and healthy salad is easy to assemble and take to work.
Author: Martha Stewart
This cobbler encloses berries in a pate brisee -- classic French short-pastry dough.
Author: Martha Stewart
Crisp, mildly spiced twice-baked cookies make a lovely accompaniment to fresh berries and sherbet but are equally nice alongside a cup of tea.
Author: Martha Stewart
Have your butcher butterfly the pork so that it lies flat. It should be about 1 1/2 inches thick.
Author: Martha Stewart
This quick and easy breadstick recipe whips up long sticks that are perfect for draping in thin slices of prosciutto.
Author: Martha Stewart
Drying sourdough bread out in the oven ensures that it absorbs all the delicious flavors in this vegan Thanksgiving stuffing/dressing, while drizzling with vegetable broth keeps it perfectly moist.
Author: Martha Stewart
Juicy watermelon gets a heavenly charred note from the heat of the grill. Salty feta and fresh basil bring it back down to earth.
Author: Martha Stewart
This light and flavorful shrimp dish from "Martha Stewart's Dinner at Home" anchors an easy-to-make spring meal of Asparagus-Parmesan Tart and Apricot-Almond Ice Cream Sandwiches.
Author: Martha Stewart
This surprisingly rich-tasting dessert is filled with whipped cottage cheese and almonds, and drizzled with a bit of melted apricot jam.
Author: Martha Stewart
Inspired by the fixings at a taco bar, this stuffed avocado delivers an added fiber-protein boost from black beans.
Author: Martha Stewart
Try this delicious warm salad with bacon on a cool fall night.
Author: Martha Stewart
The spicy tang of kimchi (sometimes spelled kimchee) gives a delicious Korean twist to fried rice. Top each bowl with a sesame oil-fried egg to make it a complete meal.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Chef and restauranteur Nobu Matsuhisa has a few simple techniques that can enhance a simple dish of rice.
Author: Martha Stewart
Shallots, with carrots and cubes of pancetta, provide a base for a sauce poured over baby 'chokes.
Author: Martha Stewart
These steamed brussels sprouts are glossed with butter and flecked with chives.
Author: Martha Stewart
Author: Martha Stewart
Wrapping this sandwich in wax paper instead of plastic wrap will prevent the bread from absorbing too much moisture and will keep the sandwich fresher.
Author: Martha Stewart
A citrusy ginger-sesame dressing enlivens this grain-and-greens salad filled with quinoa, kale, and Napa cabbage. This savory meal is pefect for lunch.
Author: Martha Stewart
Vegetables with a high water content, like squash, cook beautifully on the grill; the dry heat evaporates the water and allows them to brown easily. This grilled zucchini and summer squash is a nutritious...
Author: Martha Stewart
Try one of our layered icebox cookie variations: Chocolate-Pecan and Apricot-Pistachio.
Author: Martha Stewart
Maple butter adds subtle sweetness to Neil's Pancakes, the award-winning breakfast favorite from Clinton Street Baking Company owner Neil Kleinberg. The recipe appears in his "Clinton Street Baking Company...
Author: Martha Stewart
Use these caramelized walnut halves to top our Pumpkin Cake with Brown Butter Icing.
Author: Martha Stewart
This vegetable stew can be eaten on its own; served with meat, fish, or eggs; or tossed with pasta.
Author: Martha Stewart