These cookie bars can be made up to three days ahead and stored in a cool place.
Author: Martha Stewart
These Italian cookies are rolled in pine nuts (or pignoli); the delicate flavor of the nuts deepens as the cookies bake.
Author: Martha Stewart
Author: Martha Stewart
Frico, or "little trifles" in Italian, are very thin and crisp. When sprinkling the cheese mixture in the skillet, don't worry if there are spaces; the cheese will melt into a lacy whole. In Italy, frico...
Author: Martha Stewart
We love to serve these Swiss potato-and-onion squares with a side of applesauce.
Author: Martha Stewart
Crisp roasted mushrooms add texture and an earthy depth to velvety farro cooked in wine. Parmesan brings it all together.
Author: Martha Stewart
Stiffened, sweetened egg whites can be used for many purposes -- for simple cookies such as these kisses, for vacherin and dacquoise, and as the base of a wedding cake frosting. This recipe is from "Entertaining,"...
Author: Martha Stewart
Historically, Indian chutneys were cooked in the sun. This apricot version, heated on the stove, has bright flavors in common with its predecessors.
Author: Martha Stewart
A rich and creamy drink, this classic eggnog gets a boozy kick from bourbon and rum.
Author: Martha Stewart
The cinnamon sugar bakes into a sweet, crunchy topping when the lid of the waffle iron is closed.
Author: Martha Stewart
These mini chicken meatballs from Daniel Holzman and Michael Chernow of The Meatball Shop get their signature spice from a healthy dose of Frank's RedHot, one of the original hot sauces used to make buffalo...
Author: Martha Stewart
Dense and buttery, this cookie is closely related to shortbread, which originated as a holiday treat in ancient Scotland. These pecan sandies are simply delicious.
Author: Martha Stewart
Unlike smoking, which dries and shrinks the fish, this pickling process allows the fish to stay moist and full-bodied. The gravlax can be refrigerated for up to two weeks. Serve gravlax thinly sliced on...
Author: Martha Stewart
Use this vinaigrette recipe when making a tasty Chopped Salad for One.
Author: Martha Stewart
Author: Martha Stewart
Woodsy wild mushroooms lend depth to this roast chicken recipe.
Author: Martha Stewart
In this easy six-ingredient dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.
Author: Martha Stewart
Serve these simple stuffed olives at your next party for a guaranteed crowd pleaser. Also try:Goat-Cheese-Stuffed Dates, Stravecchio Frico
Author: Martha Stewart
Pork chops cut from the shoulder have more connective tissues that break down as they cook, making them a great choice for a low and slow cook. Browning the bacon and pork chops in a pan first gives this...
Author: Martha Stewart
This Japanese appetizer makes a great bite-size hors d'oeuvre for parties.
Author: Martha Stewart
Bartlett pears have a soft, sweet flesh that makes them wonderful for baking.
Author: Martha Stewart
A mix of three no-cook ingredients, this simple dipping sauce for our Fondue Bourguignonne can be made in advance.
Author: Martha Stewart
This meaty sandwich should please the very hungry at lunchtime. It's an easy meal that requires just 10 minutes of prep work. Roast onion, bell pepper, and zucchini with oil, then add the meatballs until...
Author: Martha Stewart
In this clever variation on the classic dish, tender strands of spaghetti squash replace the traditional pasta. It's a healthy, but satisfying twist on spaghetti and meatballs.
Author: Martha Stewart
Author: Martha Stewart
This light roast chicken meal is almost entirely hands-off, leaving you extra time at the week's end.
Author: Martha Stewart
Roasted garlic provides a sweet flavor to spreads, butters, and vinaigrettes.
Author: Martha Stewart
Tangy hummus is perfect for parties or as a quick and healthful snack when served with a colorful array of fresh vegetables. Roasted garlic, fruity olive oil, and sesame tahini enliven the flavor.
Author: Martha Stewart
This flavorful quiche is our go-to brunch dish-you can keep a bag of the hash browns in the freezer and thaw them in minutes.
Author: Martha Stewart
Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth.
Author: Martha Stewart
In a gratin, savory ham and mild Gruyere cheese help to balance endive's slight bitterness.
Author: Martha Stewart
White-meat turkey is lower in calories and fat than traditional burgers, but when you top this version with melted Swiss cheese, roasted red peppers, arugula, and grilled red onions, you'll hardly miss...
Author: Martha Stewart
This savory spaghetti squash casserole gets an umami boost from anchovies and Parmesan. The creamy sauce is surprisingly low in fat, so go ahead and have a second helping!
Author: Martha Stewart
Confit is a popular French preserving process that involves slow-cooking salt-cured meat in its own fat, then allowing it to sit in the fat for up to a few weeks while the flavor deepens. This recipe is...
Author: Martha Stewart
Author: Martha Stewart
Steam your pudding in a deep pot with a tight-fitting lid so the steam has room to circulate. Keep a kettle of hot water on hand to refill the pot if necessary. Do not allow the pudding to cool much longer...
Author: Martha Stewart
Brisket is often the star of a traditional Passover meal. This crowd-pleasing rendition is oven-braised low and slow with red wine and aromatics. Root vegetables like carrots and parsnips cook in the same...
Author: Martha Stewart
Marinara sauce replaces ketchup in this Italian twist on the American comfort food classic.
Author: Martha Stewart
This dessert takes inspiration from the classic Tex-Mex cocktail -- right down to the salt on the rim of the glass (in this case, a salted-pretzel crust). Tequila and orange-flavored liqueur make this...
Author: Martha Stewart
This recipe for No-Knead Bread is courtesy of Jim Lahey of New York City's Sullivan Street Bakery and the New York Times.
Author: Martha Stewart
Adding toasted whole-wheat breadcrumbs gives this dish a nice crunch that balances out the creaminess of the sauce. Rather than baking the shells with the crumbs on top (which can make them soggy), toast...
Author: Martha Stewart
Speedy seared tuna with a fresh mix of ripe cherry tomatoes and zesty onions is full of flavor.
Author: Martha Stewart
This bright breakfast is loaded with vegetables, so you get an early start on eating well.
Author: Martha Stewart
This cumin- and coriander-rubbed lamb chop is served with gingery roasted cauliflower for a dish with plenty of protein, vegetables, and Indian flavors.
Author: Martha Stewart
This easy side dish is an impressively tasteful (and uncomplicated) addition to any holiday meal. It combines celery and potatoes into one fluffy and delicious purée.
Author: Martha Stewart
This recipe for frutti di mare sauce is from Sal Scognamillo of Patsy's Italian Restaurant.
Author: Martha Stewart
Considered the national dish of Saudi Arabia, this spiced chicken-and-rice dinner couldn't have a more beautiful presentation-it's served with fried almonds and raisins, parsley sprigs, and a citrusy yogurt...
Author: Martha Stewart