This easy homemade cranberry relish beats the canned version any day.
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
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
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
Steep lemongrass, mint tea, and honey together overnight, and you'll be rewarded with the most refreshing summer concoction the next day.
Author: Martha Stewart
The style of the dish is Vietnamese, but the shrimp is pure Louisiana. Just grill until pink, and toss with a peanut-and-lime sauce, and you're ready for dinner.
Author: Martha Stewart
Any green vegetables you have on hand can be used in place of the bok choy.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
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
Syrian Aleppo pepper is mildly spicy, smoky, and complex. This recipe calls for a generous amount because most of it ends up in our gravy recipe, giving it a mysterious richness.
Author: Martha Stewart
Basque settlers first arrived in Nevada during the Gold Rush of the mid-1800s. Originally from the Pyrenees region of France, they brought with them a treasured recipe called gateau Basque, a tart that...
Author: Martha Stewart
These little pies with heart-healthy blueberries will please grownups and children alike.
Author: Martha Stewart
We have news for you. That supermarket mint chip ice cream with the nuclear-green color? It doesn't have any mint leaves in it. It has mint oil or fake mint flavoring, and that nasty color comes from artificial...
Author: Martha Stewart
Author: Martha Stewart
A simple, chilled herb sauce cuts through the richness of grilled lamb chops for a summery, yet satisfying, entree. Shoulder chops, an inexpensive cut that's rich in flavor, are available at most major...
Author: Martha Stewart
These tangy lemon desserts are baked in a hot-water bath, which helps them to stay creamy and custardy beneath their golden, cakey tops.
Author: Martha Stewart
For the most succulent schnitzel, pound the tenderloin as thin as possible without tearing it. Toasting the panko ensures a golden brown crust without frying.
Author: Martha Stewart
Your kids may not like pumpkin pie, but these moist pumpkin bars studded with chocolate chips are simply irresistible.
Author: Martha Stewart
A bite-sized riff on the popular Arabian Gulf seafood dish known as al jasheed, these fried croquettes call for lump crabmeat and swap out the traditional rice for fluffy mashed potatoes.
Author: Martha Stewart
Use this topping when making our Rich Chocolate Heart Cakes.
Author: Martha Stewart
Lemon zest, fresh oregano, and red-pepper flakes infuse the block of feta in this baked dip with tons of flavor.
Author: Martha Stewart
This mouthwatering Italian recipe for gnocchi with tomato sauce was adapted from Martha Stewart Living, February 2004.
Author: Martha Stewart
Chocolate cravings can strike any time. Since this syrup will keep in the refrigerator for three months, you'll always be ready. Drizzle it over ice cream or cake, or mix it into hot or cold beverages....
Author: Martha Stewart
Caramel flatters creamy custard in these bake-ahead treats. Making caramel is easy: Stir together a sugar syrup; simmer until golden; and stir in half-and-half.
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
Ranch dressing pairs up well with sturdy lettuces, not delicate ones, which droop under its heft. Ours also makes a refreshing dip for blanched vegetables such as these mixed beans.
Author: Martha Stewart
This sweet and hot Chinese dinner tastes as if it came straight out of the wok, but it's fresh from the freezer.
Author: Martha Stewart
That muffin pan is not just for cupcakes. Make these mini deep-dish pizzas using homemade or store-bought dough and your favorite toppings.
Author: Martha Stewart
This recipe for Mrs. Milman's Chocolate Frosting is one of our all-time favorites. Make it with our recipe for Moist Devil's Food Cake.
Author: Martha Stewart
This sweet, creamy dessert uses only the solid coconut cream found at the top of canned unsweetened coconut milk.
Author: Martha Stewart
This simple-to-make meal is a healthy and delicious variation on the traditional burger recipe.
Author: Martha Stewart
To ensure proper caramelization, avoid salting the onions before they have finished cooking.
Author: Martha Stewart
Give this popular Spanish drink time to sit-the longer the fruits and wine get to know each other the better.
Author: Martha Stewart
Make this simple salad in just minutes, and take it to work with a slice or two of bread or a pita.
Author: Martha Stewart
Use to make Northern Fried Chicken from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."
Author: Martha Stewart
Use different proportions -- and ingredients -- to inspire your own creations.
Author: Martha Stewart
Grand Marnier gives these chocolate truffles a hint of orange flavor. Other liqueurs can be substituted.
Author: Martha Stewart
Skip the store-bought cake mix and impress guests with a vanilla-flavored cake recipe that's easier than it looks. Top off this cake with our Whipped Frosting. For variations on this cake, see our Chocolate...
Author: Martha Stewart
Summery white-bean salad with tomatoes and basil stands in for more predictable side dishes.
Author: Martha Stewart
A classic grunt is a dumpling-topped fruit dessert that's cooked on the stove. Ours is made with blackberries and raspberries and dollops of ginger-spiked dumpling batter.
Author: Martha Stewart
Colorful endive leaves are drizzled with an easy, no-cook dressing.
Author: Martha Stewart
If the head of escarole is large, use half for the salad and store half in a resealable bag in the refrigerator for another recipe.
Author: Martha Stewart
Chocolate pie is topped with fluffy peaks of meringue.
Author: Martha Stewart
There is fall flavor in every bite of this seasonal bundt. An apple-cider glaze and caramelized apples in the batter set this spice cake apart.
Author: Martha Stewart
For guests who prefer rice dressings to bread stuffings, this version, studded with toasted walnuts and dried cranberries, is a welcome addition to the holiday table.
Author: Martha Stewart
Ground hazelnuts as part of the topping provide a distinctive flavor to this fruit crisp.
Author: Martha Stewart
Red Thai chile peppers give pickled corn a kick. Simply slice raw corn into thick coins, let it soak in the pickling liquid for 24 hours, and serve it straight from the jar.
Author: Martha Stewart
For chocolate cupcakes, substitute 1/2 cup cocoa powder for 1/2 cup all-purpose flour.
Author: Martha Stewart