Any leftover pulled or shredded meat--think rotisserie chicken or pulled pork--would work in these quick and flavorful wraps.
Author: Martha Stewart
Strawberries are a satiating and exciting alternative to tomatoes in this bright and fruity salsa; they pack an extra gram of fiber per cup. Serve it with chips or use it as a topping to grilled fish or...
Author: Shira Bocar
The bulgur in this protein-fiber side dish is toasted to bring out its deep, nutty flavor before being simmered in chicken stock.
Author: Martha Stewart
Serve a scoop of Spice Ice Cream alongside this upside-down cake for a delicious fall dessert.
Author: Martha Stewart
Hearty meats such as chicken thighs become fall-apart sumptuous after a long, gentle simmer in the slow cooker -- the results are ideal for shredding into tacos or sandwich fillings.
Author: Martha Stewart
This salsa goes well with grilled or broiled chicken, pork, seafood, or beef.
Author: Martha Stewart
Moo shu is a sweet and savory stir-fry typically made with pork and thinly sliced cabbage and vegetables. At the table, the mixture is then tucked into thin and chewy pancake wrappers. To make this at...
Author: Shira Bocar
This nutrition-packed sandwich is easy to whip up for breakfast or lunch.
Author: Martha Stewart
A chocolate cake enjoys an exalted presence when frosted with an irresistibly sweet, buttery spread. A garnish of shaved coconut takes the cake from diner counter to dinner-party finale.
Author: Martha Stewart
Half of this rich and creamy soup is puréed, leaving some delicious chunks of tomato.
Author: Martha Stewart
Cumin, coriander, and cayenne pepper complement sweet roasted acorn squash in this easy side dish. Try it with Roasted Pork with Onions and Citrus or Parmesan risotto.
Author: Martha Stewart
Author: Martha Stewart
Iced tea with orange and lemon slices is one of Martha's favorite summer drinks.
Author: Martha Stewart
Author: Martha Stewart
This dense fruitcake makes a delightful gift. The addition of alcohol means that fruitcakes can be tucked away for long periods of time.
Author: Martha Stewart
Reserve the turkey's giblets and neck, if desired, for making Turkey Stock.
Author: Martha Stewart
Use this decadent glaze to finish our Brown-Sugar Pound Cupcakes.
Author: Martha Stewart
A little spicy crab goes a long way in a sweet and spicy chilled salad, with fresh corn and minced hot red pepper.
Author: Martha Stewart
Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This recipe for ginger roasted salmon is both good tasting and extremely...
Author: Martha Stewart
Broccoli roasts on a lower rack while the potatoes are baking here. The charred florets are then teamed with a rich cheese sauce atop the fluffy spuds.
Author: Martha Stewart
These zesty melt-in-your-mouth ravioli combine a classic ricotta filling with lump crabmeat. The fresh acidity of lemon adds to the delicacy of this dish.
Author: Martha Stewart
Unlike the gluely topping you find in a can, this one is made with fresh berries that are cooked down to a syrup; a touch of lemon juice cuts the sweetness. Use this recipe when making our Cheesecake with...
Author: Martha Stewart
Sauteed shrimp is tossed with small ridged pasta shells, called conghiglie rigate, that are perfect for picking up the garlic-infused white wine sauce.
Author: Martha Stewart
Everyone will want to dip into this classic cheese fondue. It's made with three Swiss cheeses (raclette, Emmental, and Gruyere), and is rich, gooey, and delicious. We use cubed French bread and pickled...
Author: Martha Stewart
Roasting the radicchio mellows its slightly bitter flavor; balsamic vinegar adds a touch of sweetness. You can use either of the popular varieties of radicchio-round Verona or slender Treviso-in this recipe,...
Author: Martha Stewart
The berries' mild flavor is enhanced by fruity wine in a dessert soup; buttermilk adds a tang along with a swirl of elegance.
Author: Martha Stewart
Double down on rich shortbread cookies by filling them with gooey caramel.
Author: Martha Stewart
Weeknight comfort foods like this one-pan quick chili are a great entryway into eating a more plant-based diet. Switching from a pot to a skillet slashed the cooking time in half for this recipe, and the...
Author: Shira Bocar
Two kinds of persimmons are recruited for steamed pudding; soft, ripe hachiyas are used in the batter, and oven-dried slices of fuyu -- resembling orange flowers -- form a ring around the dessert. The...
Author: Martha Stewart
This fresh take on a family favorite makes a delicious dinner tonight and, later in the week, stars in a savory filling for Spinach-and-Turkey Hand Pies. A combination of white and dark ground turkey meat...
Author: Martha Stewart
Shake up the standard fish fry night with this meal. Much easier than deep-frying, strips of firm white fish are coated in panko and baked in the oven until crisp on the outside and flaky and tender on...
Author: Martha Stewart
The store-bought puff pastry crust makes prep time shorter and still produces a quality tart.
Author: Martha Stewart
Serve these apples with Bette's Chicken-Liver Pate.
Author: Martha Stewart
When you're in the mood for something deliciously sweet, try these "Everything but the Kitchen Sink" cookies.
Author: Martha Stewart
You can't go wrong with this classic flavor pairing.
Author: Martha Stewart
Fresh cranberries are available from October through December. Ripe berries are deep red and very firm. Before using them, rinse in a bowl of cold water; discard any unripe ones that float to the top.
Author: Martha Stewart
Orange juice, hoisin sauce, and cider vinegar give this pasta its sweet-and-sour flavor. The vegetables are quickly cooked so they stay crisp.
Author: Martha Stewart
This cheesecake is a fresh take on a familiar combination. It's not too sweet and has a voluptuous consistency. The glossy chocolate glaze goes on like satin.
Author: Martha Stewart
Pork works well with many kinds of fruit, but the subtle sweetness of fresh figs (plus port wine) makes for an especially seductive combination.
Author: Martha Stewart
This quick strawberry jam will put you off the store-bought stuff for good.
Author: Martha Stewart
The olive topping on our cod was inspired by tapenade; it includes olives, anchovies, capers, olive oil, and lemon juice. Use a ceramic or glass baking dish; an aluminum dish could react with the acidic...
Author: Martha Stewart
The sweetness of the parsnips is balanced by adding potatoes. If your parsnips are very large, cut out the woody core before cooking them.
Author: Martha Stewart
This quick-cooking, whole-grain side is good with beef short ribs, grilled chicken, hamburgers.
Author: Martha Stewart
Often the most favorite holiday side dishes are the simplest. This recipe combines roasted sweet potatoes with butter and maple syrup in the food processor with very little effort.
Author: Martha Stewart
This unbeatable blondie recipe combines the buttery flavor and chocolate chips from everyone's favorite cookies with the appealing texture of the best brownies.
Author: Martha Stewart
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Chocolate-Coconut Scones, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond...
Author: Martha Stewart