Use leftovers from our Spiced Steak Kebabs to make this Thai-inspired salad.
Author: Martha Stewart
Mario loves ribeye and wanted to share this tasty recipe courtesy of T-Bonz Gill & Grill in North Mrytle, South Carolina.
Author: Martha Stewart
Steaming asparagus plays up its delicate grassy flavor.
Author: Martha Stewart
The peppery greens pair well with the sweet citrus in this salad.
Author: Martha Stewart
A lighter but super-flavorful meatloaf with an irresistible ketchup-meets-hoisin glaze. This freeform meatloaf is baked on a sheet pan so there's more delicious crust for everyone.
Author: Martha Stewart
A great salad can keep you going for hours -- the key is to include enough protein-rich ingredients, such as salmon, goat cheese, and nuts.
Author: Martha Stewart
Artichoke hearts with ricotta and Parmesan cheese on hearty slices of rustic bread adds up to a tangy appetizer or finger food that's easy to make.
Author: Martha Stewart
If you're storing fried cookies, wait until just before serving to dust them with confectioners' sugar so they don't absorb it.
Author: Martha Stewart
Enjoy big, bold flavors with a satisfying Sicilian-inspired supper full of seasonal produce and ingredients you have on hand.
Author: Martha Stewart
This relish is also delicious atop grilled chicken or fish.
Author: Martha Stewart
This simple salad highlights the freshness of the vegetables.
Author: Martha Stewart
Soft Mandarin pancakes are easy to make and serve as perfect wrappers for Moo Shu Pork.Also try these pancakes with Peking Duck.
Author: Martha Stewart
Make this lemon simple syrup for Martha's Meyer Lemon Anniversary Cake.
Author: Martha Stewart
If you're looking for a tasty vegetable for stir-fries, grilling, or salads, try bok choy. Bok choy is especially delicious when eaten raw. Just slice it up, toss with a light dressing, and enjoy.
Author: Martha Stewart
As you make the crepes, stack them on top of each other and cover to keep them tender and pliable.
Author: Martha Stewart
These flavorful tomatoes are great to have in your back pocket on a busy weeknight. They take any pizza or pasta to new heights.
Author: Martha Stewart
The right ingredients make this decadent classic healthier, but every bit as delicious: Pureed sweet potatoes add moisture, sweetness, and a fudgy consistency; whole-wheat flour is a perfect choice for...
Author: Martha Stewart
The bold flavors of saffron, bay leaves, and garlic infuse Valencia rice, a Spanish variety perfect for slow-cooked dishes and the traditional base for paella. Here, the grains are cooked up with golden-brown...
Author: Martha Stewart
These English muffins are made with a mix of whole-wheat and white flours, along with rolled oats and a sprinkling of flaxseed and caraway seeds. Low-fat buttermilk gives the muffins a slight tang and...
Author: Martha Stewart
For an elegant dessert, serve these Glazed Lemon Cakes on plates garnished with fresh berries.
Author: Martha Stewart
This bright, crunchy salad is a fresh and speedy way to follow the southern tradition of eating black-eyed peas on New Year's Day for good luck.
Author: Martha Stewart
Spinach, bacon, and onion make a flavorful match in this cheesy dip. Serve with crostini or pita chips and pair with a seasonal cocktail or two. This festive combination, great for company, might become...
Author: Martha Stewart
This salty-sweet version of a shortbread cookie, packed with chocolate chips and brown sugar, is best when served warm.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
The pomegranate glaze makes for a beautiful, burnished bird. This turkey is delicious stuffed with Cornbread, Wild Mushroom, and Pecan Stuffing or Classic Stuffing.
Author: Martha Stewart
A seasoned buttermilk marinade helps keep chicken moist in this traditional fried chicken recipe that brings the spice.
Author: Martha Stewart
Italian meringue's unwavering stability allows the resulting desserts to be finished in the oven, frozen, or torched to dramatic effect. Use this to make our Lemon Meringue Semifreddi and Neapolitan Baked...
Author: Martha Stewart
Satisfying bean soups often have to simmer for hours; this vegetarian stew tastes as if it did but uses canned beans and broth as shortcuts.
Author: Martha Stewart
The dumplings turn out even better if the potatoes are cooked, riced, and refrigerated, uncovered, a day ahead. If you have the space, since you are already making the sauerbraten a day ahead, cook and...
Author: Martha Stewart
Dumpling wrappers-Chinese wonton or Japanese gyoza skins-are widely available in the frozen-food section of most markets. They're the base for these savory, delicious pot stickers that you can make at...
Author: Martha Stewart
Inspired by classic clam chowder, this delicious creamy chicken soup is packed with red potatoes, peas, and corn.
Author: Martha Stewart
These rich treats are perfect with cocktails.
Author: Martha Stewart
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Author: Martha Stewart
If you need to get dinner on the table fast but you're tight on time, you can make this restorative, immunity-boosting soup with store-bought broth and rotisserie chicken.
Author: Martha Stewart
Nothing's better on a hot day than homemade watermelon ice pops.
Author: Martha Stewart
Our take on Puerto Rican-style arroz con pollo starts with the aromatic blend of onion, garlic, cilantro, and Cubanelle peppers known as recaito.
Author: Martha Stewart
Rich and hearty, this sauce adds extra fiber -- not to mention flavor -- to pasta. If you want to freeze this sauce, don't add the yogurt; to serve, reheat gently and stir in the yogurt just before tossing...
Author: Martha Stewart
Bay leaves, rosemary, and lemon zest are tucked under the skin of this turkey and gently perfume the meat with a fragrant, floral flavor. Then the roast turkey is set on fresh bay branches for a dramatic...
Author: Martha Stewart
Author: Martha Stewart
This mild side dish is a good companion to Roast Beef with Horseradish Sauce.
Author: Martha Stewart
Bright butternut squash gives beta-carotene, vitamin C, and fiber to this satisfying homemade soup. Serve it for dinner or-if you can't wait-lunch.
Author: Martha Stewart
Simple, Provencal flavors come together in this pasta dish that's bursting with vibrant flavors.
Author: Martha Stewart
Cornmeal gives these not-too-sweet cookies a crumbly texture and golden color. Keep an extra log in the freezer -- you can slice off and bake as many cookies as you want. This recipe is easily doubled...
Author: Martha Stewart
This stunner is a naturally gluten-free cake that has a smooth, ultra-rich texture. Packed with decadent dark chocolate and espresso, it's like the mocha latte of your dreams in dessert form. And we haven't...
Author: Martha Stewart
These potatoes taste just like French fries -- but they're not deep-fried.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Author: Martha Stewart
A spoonful of paprika gives this oven-cooked cauliflower a golden brown glow and slightly spicy taste; high-heat roasting creates a nutty sweetness.
Author: Martha Stewart
Creamy is front and center in the recipe title and it is certainly earned, but this silky vegan soup takes an alternative route from the usual dairy-based add-ins to get there. The secret ingredients that...
Author: Lauryn Tyrell
These moist, chewy brownies rival any store-bought chocolate bar.
Author: Martha Stewart
Fresh, snappy late-summer beans are a fleeting pleasure on their own. Jazz them up with the sweet acidity of large cherry and cocktail tomatoes and crackly breadcrumbs, and lightning strikes three times....
Author: Sarah Copeland
The addition of Champagne is not essential, but it is particularly delicious. If you are planning to serve some bubbly with your oysters, save a splash for this sauce.
Author: Martha Stewart