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
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
These garlicky, herby pastries are ready to party. Serve this appetizer with the classic Gin Sling cocktail for a delicious pairing.
Author: Martha Stewart
This tasty recipe for deep-fried eggplant is from Curtis Stone's new cookbook, Cooking with Curtis.
Author: Martha Stewart
Garlic Scalloped Potatoes make for a decadent side dish for the holidays, or even a special weeknight dinner.
Author: Martha Stewart
Add these sweet and crunchy candied hazelnut confections to a salad, sprinkle some over ice cream, or eat them on their own.
Author: Martha Stewart
These delicate, crunchy fries are the perfect French bistro-inspired accompaniment to our Hanger Steak with Shallots.
Author: Martha Stewart
Free-form creations like this simple Swiss chard galette have an appealing rustic look and taste that match the tone of the season.
Author: Martha Stewart
When it's no longer winter but not quite spring, a savory stovetop braise, served over rustic grains like farro, makes a comforting weeknight meal. Braised garlic is a sweet counterpart to briny olives,...
Author: Martha Stewart
Eli Zabar, owner of The Vinegar Factory in New York City, believes that with only a few fresh ingredients, you can achieve a full-flavored sandwich. This is one of Eli's favorite recipes.
Author: Martha Stewart
Some people like only mayonnaise or melted butter on their lobster rolls, but we love the added flavor that fresh herbs provide.
Author: Martha Stewart
Sauteed red cabbage is at once colorful and comforting as the weather cools.
Author: Martha Stewart
Author: Martha Stewart
Making this bark (simply a sheet of chocolate studded with toppings) couldn't be easier: You can mix up a batch in about 5 minutes before chilling in the fridge.
Author: Martha Stewart
A sweet-and-sour pineapple glaze brings a taste of the Pacific islands to these crowd-pleasing pork meatballs.
Author: Martha Stewart
Few desserts are as naturally sophisticated as fruit paired with cheese. The honey and ground pepper complete the marvelous quartet of sweet and pungent flavors.
Author: Martha Stewart
Stir-frying is one of the quickest and easiest methods of cooking. With one pan, a little oil, and constant stirring, you can make a nutritious tofu dish.
Author: Martha Stewart
Salad made with Golden Delicious apples fills lettuce "bowls" for lunch or dinner; serve leftovers as an after-school snack.
Author: Martha Stewart
Bananas go tres tropical in this twist on a classic French upside-down tart, traditionally made with apples.
Author: Martha Stewart
After baking, this pizza is topped with an abundance of colorful tomatoes -- it's practically a salad!
Author: Martha Stewart
Celery root, also called celeriac, has a crunchy texture anda mild celery taste that pair well with tart green appleand a savory-sweet dressing. Allow enough time to let theslaw stand so that the flavors...
Author: Martha Stewart
Tiny clams like cockles taste sweet and make an excellent foil for tangy cherry tomatoes and Martha's DIY roasted-garlic butter in her take on the Italian classic.
Author: Martha Stewart
Author: Martha Stewart
Sweeten mashed potatoes with butternut squash and enrich with garlic, butter, and half-and-half. Make this simple side ahead, then reheat when ready to serve.
Author: Martha Stewart
When crisping potatoes, it's important not to crowd the pan, so you may need to cook them in two batches. If so, for the second batch, return the heat to high and add more oil or butter if necessary.
Author: Martha Stewart
Show your love with these adorable sugar cookies! They're cut out in heart shapes and decorated with royal icing and edible luster dust.
Author: Martha Stewart
Oxtail is cooked low and slow with red wine until tender and succulent. Peppery watercress is added at the last minute until it's just wilted.
Author: Martha Stewart
Roasting fennel both softens the texture and sweetens the flavor, making it a delicious partner for seafood.
Author: Martha Stewart
This easy Indian-inspired weeknight dinner comes together in under an hour. Save leftovers for lunch the next day, as the flavor only gets better.
Author: Martha Stewart
Toast topped with asparagus and two types of cheese makes for a rustic appetizer; truffle oil adds a luxurious note.
Author: Martha Stewart
This recipe for a tasty salmon dinner comes to us courtesy of Pierre Troisgros, one of only three French chefs whose restaurants have received three stars in the Michelin Guide for more than thirty consecutive...
Author: Martha Stewart
This tart showcases the fragrant apricots with the almond flavor in both the filling and crust.
Author: Martha Stewart
This recipe for chicken escarole soup comes courtesy of Joan Nathan. Serve it with Passover Popovers.
Author: Martha Stewart
Leftover fish and vegetables from tonight are the perfect starting point for Asian-Style Salmon Burgers later in the week.
Author: Martha Stewart
This salad takes only 10 minutes to put together and is a refreshing change from lettuce-based salads.
Author: Martha Stewart
Author: Martha Stewart
For a gluten-free version of this vinaigrette, use tamari instead of soy sauce or look for bottles specifically labeled gluten-free.
Author: Martha Stewart
The hearty, meaty nature of a swordfish steak makes it ideal for grilling. Its mildly sweet flavor is complemented here by a lively herbed sauce. This recipe comes from Martha Stewart's Grilling: 125+...
Author: Martha Stewart
In Iceland, this layered prune torte is made for the winter holidays and nibbled on all season, thanks to its long shelf life.
Author: Martha Stewart
Soft, fluffy French vanilla ice cream can be served with amaretti cookies or rainbow nonpareils. It's also the perfect base for a variety of mix-ins.
Author: Martha Stewart
The cottage cheese in these pastries, from the kitchen of April F. Smith in Bountiful, Utah, creates the flaky layers of a real croissant.
Author: Martha Stewart
Toasted pine nuts and a splash of best-quality olive oil lend these crumbly-chewy cookies rich flavor. Rosemary adds a savory note to each bite.
Author: Martha Stewart
Cut down on your cook time with this simple, spatchcocked version of a Thanksgiving classic.
Author: Martha Stewart
The mellowed acidity of aged balsamic vinegar pairs perfectly with the sugary sweetness of strawberries. For a special presentation, garnish with wild strawberries.
Author: Martha Stewart
This grain and vegetable dish is a perfect complement to a main course but flavorful enough to steal the show.
Author: Martha Stewart
This Pasta Salad with Slow-Roasted Tomatoes and Basil dish can be enjoyed cold or at room temperature-perfect for a potluck or picnic.
Author: Martha Stewart
You may substitute other fresh or frozen berries, such as blueberries or raspberries, for the frozen strawberries.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
You can bake these up to ten days ahead and store in the freezer, without cutting into bars; wrap the baking sheet tightly in plastic.
Author: Martha Stewart