The throw-everything-in-a-bowl simplicity of this light, satisfying, no-cook pasta sauce belies its complex flavors, including Parmigiano-Reggiano, lemon, mint, olive oil, and red-pepper flakes.
Author: Martha Stewart
Not your ordinary leftover-turkey sandwich, this grilled creation, with cheese and marinara sauce, is filled with irresistible flavor.
Author: Martha Stewart
You can stuff anything into a poblano chile and fry it, and it will taste good. Serve this rendition with sour cream as a side dish or as a vegetarian main dish. Recipe copyright 2012 by Eugenia Bone.
Author: Martha Stewart
Right before serving, brush the bread with a little melted butter if desired, and sprinkle with coarse salt.
Author: Martha Stewart
Serve these tomatoes with our Shrimp and Andouille with Grits.
Author: Martha Stewart
Seasoned with garlic and lightened with egg whites, a potato souffle is delightfully puffy out of the oven.
Author: Martha Stewart
Chili con carne, a Texan creation, is a traditional one-dish dinner. Toppings -- avocado, scallions, tortilla chips, and cheese -- are up to each guest.
Author: Martha Stewart
Author: Martha Stewart
All you need with this one-pot dish is a quick salad. Toss sliced cucumber and tomato with a squeeze of fresh lemon juice and salt and pepper.
Author: Martha Stewart
For a kid-friendly lunch-box treat, add 4 ingredients to our Everyday Baking Mix, and bake blondies with just 10 minutes of prep time.
Author: Martha Stewart
Wrap these little cakes as holiday gifts -- they're wonderful treats on a cold winter afternoon.
Author: Martha Stewart
Using a bone-in ham is important because bone intensifies the flavor of the meat. A bourbon-glazed ham is an Easter dinner classic. Each serving should include a bit of crust; its sweetness complements...
Author: Martha Stewart
Serve these sweet, melty, easy braised leeks as a side dish with pork chops or chicken cutlets.
Author: Martha Stewart
Roasted garlic and Pecorino Romano add flavor to this rich, creamy sauce that will satisfy just about anyone at your dinner table.
Author: Martha Stewart
Adapted from "Commander's Kitchen," by Ti Martin and Jamie Shannon,Copyright 2000by Commander's Palace, Inc. Used by Permission of Broadway Books, a Division ofRandom House.
Author: Martha Stewart
Basting the chicken with lemon juice while it's on the grill gives it a tangy taste.
Author: Martha Stewart
This super-buttery laminated pastry dough is scented with a hint of cardamom. Use the dough to make Cheese Danish, Apricot Danish, Cinnamon Snails, and more. Martha made this recipe on Martha Bakes episode...
Author: Martha Stewart
Tender, roasted beets and red onions pickled in rice-wine vinegar give this salad a distinctive flavor.
Author: Martha Stewart
It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest.
Author: Martha Stewart
The whole family will enjoy this intensely flavorful soup.
Author: Martha Stewart
Cook tonight's dinner with the leftovers already in mind and the next night is a no-brainer. Use leftovers from this light-yet-satisfying meal for Pork Ragu with Pasta or Pork Quesadillas later in the...
Author: Martha Stewart
The lemon curd and blueberry sauce can be made ahead and refrigerated for up to two days, but the lemon mousse should be prepared just before assembling. The cream puffs can be baked in advance and frozen...
Author: Martha Stewart
A can't-resist breakfast treat combines autumn's flavors: cinnamon, toasted nuts, and tart Granny Smith apples.
Author: Martha Stewart
In this version of the classic upside-down cake, the plum slices replace traditional pineapple and are arranged decoratively like rooftop shingles, completely covering the bottom of the pan.
Author: Martha Stewart
Cooking your own chickpeas heightens the flavor of this dish. Cooking 3/4 cup of dried beans will yield enough for the stew. If you use canned, be sure to drain and rinse them.
Author: Martha Stewart
Here's a formula for effortless summer food: the freshest ingredients plus a cook's restraint. Take this pasta. Just tear some bright-red tomatoes with your hands, pluck a little basil, and toss with seasoned...
Author: Martha Stewart
This hearty Tex-Mex dish is meatless and easy to make-ahead -- two great reasons to add it to your dinner lineup.
Author: Martha Stewart
To prepare chicken breasts without using any fat, choose poaching. Heat them in barely simmering water for a few minutes, then let stand in the liquid until cooked through. They will stay moist and tender...
Author: Martha Stewart
Pork shoulder is an inexpensive cut of meat, and since it cooks slowly at a low temperature, it is also relatively hands-off.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Shrimp is easier to prep than lobster but still special-occasion-worthy. Dressed with mayo that's been fancied up with lemon, tarragon and scallions, it's served on grilled hot dog buns.
Author: Martha Stewart
This easy homemade cranberry relish beats the canned version any day.
Author: Martha Stewart
Tangy cream cheese gets a hit of tartness and sweetness from fresh strawberries in this simple-yet-perfect cake filling, frosting-like recipe. It tastes simply delicious between layers of a classic chocolate...
Author: Martha Stewart
These crisp, flavorful baked chicken breasts are stuffed with a mixture of parsley, breadcrumbs, and Parmesan.
Author: Martha Stewart
This recipe is a great side dish to any meal. For breakfast, try it piled on a plate with a fried egg on top.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
This recipe is a classic. It comes right off the package of King Arthur Flour.
Author: Martha Stewart
Silky and custardy, this classic creme anglaise is the just what our elegant Raspberry Floating Island needs for ultimate indulgence.
Author: Martha Stewart
Use very ripe bananas for moist cookies with lots of banana flavor.
Author: Martha Stewart
Mrs. Kostyra shares her special way of cooking kielbasa, which ensures a crispy skin. She notes that it is important to pierce the sausage casing so that it doesn't crack while cooking.
Author: Martha Stewart
Claudia Fleming, pastry chef at New York City's Gramercy Tavern, served these luscious tartlets at her own wedding.
Author: Martha Stewart
For the coconut lover, a teetering creation of tender sour-cream cake, coconut filling, and piles of seven-minute frosting. This recipe yields a six-layer cake. However, if you prefer the look of five...
Author: Martha Stewart
Some simple ingredients plus a little bit of planning can turn a great dinner into two. Use the leftover chicken half to make Pasta with Chicken and Peas the next day.
Author: Martha Stewart
Use this topping when making our Rich Chocolate Heart Cakes.
Author: Martha Stewart
For a crunchy topping to this flavorful soup, cut corn tortillas into strips, toss with a little oil, then bake at 350 degrees until crisp.
Author: Martha Stewart
A buttermilk brine and cornmeal coating yield crisp fried catfish. Serve with lemon and hot sauce, or pile on a hoagie roll with shredded iceberg lettuce and tartar sauce. This recipe also works well with...
Author: Martha Stewart
This comforting soup recipe comes from Ann Hicks Murrah of Winter Park, Florida.
Author: Martha Stewart
These rustic tomatoes deliver a similar sweet-savory fix. We particularly love the way the eggs soak up the juices.
Author: Martha Stewart