This recipe has been adapted from Al Roker's book, "Big Bad Book of Barbecue" (Scribner; 2002)
Author: Martha Stewart
This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and reduce the cooking time slightly.
Author: Martha Stewart
This take on potato salad is perfect for a picnic because it doesn't include mayonnaise.
Author: Martha Stewart
For a less formal but equally appealing presentation, you can spoon rather than pipe the filling into the shells.
Author: Martha Stewart
Poblano chiles and chili powder turn up the volume on this irresistible combination of pillowy cornmeal dumplings and rich chicken-and-vegetable stew in this family-friendly dinner.
Author: Martha Stewart
Because these crispy bean cakes are broiled rather than fried, the recipe doesn't call for much oil, so the cakes contain less fat; they are also easier to make.
Author: Martha Stewart
This lush dessert tastes like a lemon meringue pie without the crust.
Author: Martha Stewart
This lean burger gets plenty of flavor and juiciness from canned green chiles and fresh cilantro. Finish with sour cream for a creamy spread with a little extra tang.
Author: Martha Stewart
Strawberries and basil give nuance to iced tea. The drink is toted in an old-fashioned glass jar, with ice added just before serving. Small bags of pistachios are the perfect accompaniment.
Author: Martha Stewart
The spaghetti is tossed with a spicy sauce studded with lobster meat. Best of all? Most of the cooking time is spent simmering.
Author: Martha Stewart
A low oven temperature and a touch of fresh lime juice take ripe summer peaches to the next level. Serve alongside Rose-Geranium-and-Cardamom Ice Cream and Almond Cookies.
Author: Martha Stewart
Martha's friend Madhur Jaffrey, author of numerous Indian cookbooks, shares her secret for perfectly cooked rice. Washing the rice minimizes the starchy powder left over from the milling process, while...
Author: Martha Stewart
The easiest way to enjoy a sweet potato: Bake it. Butter, coarse salt, and cracked pepper flavor this potato, but the flesh takes well to many toppings, including sage butter and goat cheese or pecans,...
Author: Martha Stewart
Toss that mix; it's just as easy to make flavored gelatin from scratch with a few ingredients.
Author: Martha Stewart
This richly layered bee sting cake gets its name (bienenstich, in German) from a honey glaze that's applied to the dough before baking.
Author: Martha Stewart
Butter is the key to these fast, five-ingredient cookies from Leslie Ball of North Bethesda, Maryland.
Author: Martha Stewart
Enjoy this crisp, refreshing slaw on its own or pair it with a hearty main. The mellow flavor of raw fennel balances the radishes' spicy bite. Nutty Parmesan brings it all together.
Author: Martha Stewart
This garlic-infused olive oil adds a kick to marinades and dressings and is perfect as a simple dip for warm bread.
Author: Martha Stewart
Mushrooms and carrots lend contrasting color and texture to this cheese soup.
Author: Martha Stewart
Cider, Calvados, and cubes of fresh apples pack a punch in this moist quick bread.
Author: Martha Stewart
This variation on the basic recipe takes advantage of the deep flavor in a good, dark rum, perfectly enhanced by a spiced butter made with brown sugar -- rum's raw material -- and assertive spices such...
Author: Martha Stewart
Applesauce not only adds subtle sweetness to this rich chocolate cake, but also makes it incredibly moist. Top this fabulous fall dessert-full of chocolate and apple flavors-with our Cider Glaze, Apple...
Author: Martha Stewart
This is a tangy dressing that works well on on our Curly Endive salad.
Author: Martha Stewart
This is an easy-to-prepare accompaniment to many steak meals such as Seared Flat Iron Steaks with Wine Sauce.
Author: Martha Stewart
Toasting the orzo (rice-shaped pasta) in olive oil before cooking it in water gives it a nutty taste and a golden color.
Author: Martha Stewart
These savory biscuits can be served at breakfast, lunch, and dinner.
Author: Martha Stewart
These sweet and salty cookies will be gobbled up in minutes.
Author: Martha Stewart
This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.
Author: Martha Stewart
This luscious ice cream dessert was inspired by old-fashioned pecan pie.
Author: Martha Stewart
Try this side with pork chops or steak and sliced tomatoes.
Author: Martha Stewart
Use this chocolate icing recipe with Lamingtons. To ensure that icing stays at the proper consistency while the cakes are prepared, the bowl must sit over a pan of simmering water.
Author: Martha Stewart
Soup's on. Instead of ice cream, serve bowls of beta-carotene-rich chilled cantaloupe soup with tarragon syrup.
Author: Martha Stewart
This marmalade is delicious on buttered toast or in between cake layers. Use it to make Tangerine-Pistachio Sticky Buns.
Author: Martha Stewart
Serve this hearty potato gratin with our Apricot-Bourbon Glazed Ham as part of your Easter feast-or any sunny spring celebration.
Author: Martha Stewart
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time as needed.
Author: Martha Stewart
Different kinds of beans cook at different rates, so it's best to prepare them in separate pans (working in batches if necessary). The salad can be made with just a few types instead of all five, as long...
Author: Martha Stewart
Nothing hits the spot like golden, buttery grilled cheese.
Author: Martha Stewart
Peppermint-flavored icing gives this easy chocolate cake a seasonal flavor.
Author: Martha Stewart
This recipe comes to us courtesy of chef Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts.
Author: Martha Stewart
Take your family on a culinary journey to Greece for dinner tonight.
Author: Martha Stewart
You won't miss the meat in this vegetable-packed lasagna. The next day, use the extra roasted squash and tomatoes to make this Roasted Vegetable Salad with Mozzarella.
Author: Martha Stewart
Unlike cream- or tomato-based chowders, the Rhode Island version has a clear broth to showcase the briny best in the clams.
Author: Martha Stewart
Be the hero at your child's birthday party with these faux ice cream cones.
Author: Martha Stewart
Can't decide between Caesar and potato salad? With this inventive recipe, you won't have to.
Author: Martha Stewart
Layer cake, berries, and cream for this crowd-pleasing dessert. This recipe is from Randy Mattox of Axton, Virginia.
Author: Martha Stewart
An easy, yet satisfying combination of red beans and rice has serious meal appeal when simmered with Cajun seasonings in a flavorful soup.
Author: Martha Stewart
This creamy cheese sauce can be made ahead of time, cooled to room temperature, and transferred to a container with a tight-fitting lid. It can be stored in the refrigerator for up to a week, and reheated...
Author: Martha Stewart
This frozen Key lime pie recipe tastes like summer and is courtesy of Nora Ephron.
Author: Martha Stewart
Serve these crunchy biscotti as a complement to Drunken Cherries with Mascarpone Cream. Recipe adapted from Mindy Fox, author of A Bird in the Oven and Then Some (Kyle Books; 2010).
Author: Martha Stewart