Author: Martha Stewart
We used a mixture of smooth and grainy mustards, but you may choose either.
Author: Martha Stewart
A staple in Indian, Thai, and Caribbean cuisines, mild-flavored coconut milk is used to enhance everything from curries to desserts.
Author: Martha Stewart
The secret to making unleavened chocolate cookies that are chewy and light lies in the technique. Egg whites, beaten until fluffy, are folded into the chocolate batter to produce the perfect texture. Chocolate...
Author: Martha Stewart
Author: Martha Stewart
Team up two familiar treats -- a rich chocolate brownie and a chewy coconut macaroon -- and indulge in a decadent sweet.
Author: Martha Stewart
Unlike traditional sweet potato pies, ours has a crust made of crushed gingersnap cookies. Try this as a tasty holiday alternative -- or companion! -- to pumpkin pie.
Author: Martha Stewart
This old-fashioned American cake is baked in a cast-iron skillet. Peaches give the cake a moist texture; the almond topping makes it crunchy
Author: Martha Stewart
This is a spicy Mexican twist on your typical chicken soup, with strips of tortillas floating inside.
Author: Martha Stewart
Don't forget the vegetarians on your next picnic. This sandwich piles high crunchy cucumber, carrot, and radish and pairs them with creamy goat cheese, avocado, and sprouts for a sandwich that will please...
Author: Martha Stewart
Use this puree in our Chestnut Cake with Chocolate-Armagnac Glaze recipe.
Author: Martha Stewart
Ginger and scallions season pan-seared eggplant and tuna steaks in this quick-cook meal.
Author: Martha Stewart
Chewy caramel, toasted pecans, bittersweet chocolate -- you'd be hard-pressed to find a store-bought version that's as superlative as this easy homemade rendition. Did we mention the rum? Get the packaging...
Author: Martha Stewart
These spicy chicken wings have a citrus flavor that's slightly sweet with some heat.
Author: Martha Stewart
Take advantage of sweet summer corn with this classic American side dish.
Author: Martha Stewart
Author: Martha Stewart
Set aside some of the season's bounty. Preserved as a jam, juicy strawberries, raspberries, and blueberries can be enjoyed throughout the year
Author: Martha Stewart
This delicious seasonal vegetable becomes sweet and nutty when browned. For the best flavor and texture, make the dish just before serving.
Author: Martha Stewart
Vegegtables like mushrooms, acorn squash, and rosemary lend a woodsy taste to roast chicken. We used cremini mushrooms, but regular white button mushrooms can be substituted.
Author: Martha Stewart
Knockwurst can be boiled or steamed but is at its best when lightly grilled and served with good pretzels, yellow or Dijon mustard, and a pale ale; a "hobo pack" of cremini mushrooms and garlic, also cooked...
Author: Martha Stewart
Settle in for the night with this cozy curry that gets to the table quickly and gets cleaned up even faster.
Author: Martha Stewart
Whether you like yours roasted inside the bird or baked alongside, this savory stuffing offers the best of both worlds. For this stuffing, be sure to use a cornbread that's not too sweet.
Author: Martha Stewart
This sauce is perfectly paired with our Wasabi Spring Rolls with Warm Asparagus and Shiitake Mushrooms.
Author: Martha Stewart
Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This recipe for coriander-crusted salmon is both good tasting and good...
Author: Martha Stewart
Carrot, celery, and onion infuse this couscous with loads of flavor.
Author: Martha Stewart
Corned beef-a St. Patrick's Day standby-is made from brisket that has been cured and preserved with salt, sugar, and various spices. That's right: salt and a little time are all you need to transform a...
Author: Martha Stewart
Have yourself a sweet ending: These festive meringues sandwich a chocolate ganache.
Author: Martha Stewart
Soft and creamy ricotta can be used in appetizers, main dishes, and desserts like this chocolate pudding.
Author: Martha Stewart
To showcase the very best in cozy fall flavors, this decadent apple pie uses a mix of different varieties such as McIntosh, Cortland, and Granny Smith. A buttery homemade caramel and delicate lattice top...
Author: Martha Stewart
These are as simple as ham and cheese, but much more flavorful.
Author: Martha Stewart
You probably have the ingredients for this variation on pasta carbonara in your kitchen right now! The classic bacon works too, of course.
Author: Martha Stewart
These Italian cookies and our Strawberries in Red Wine are an elegant end to a meal.
Author: Martha Stewart
Tender braised lamb is prepped with a sweet haroseth marinade in this Passover dinner recipe from Craigie on Main chef Tony Maws.
Author: Martha Stewart
Serve this creamy polenta with our Wild Mushroom Ragout.
Author: Martha Stewart
A hard grating cheese is a must when it comes to the breading mixture for this chicken or veal Parmigiana, but Parmesan isn't the only option-we like a salty, robust Pecorino Romano.
Author: Martha Stewart
A slice of this tart will taste just like the ideal version of your coffee shop's mocha frappé...only better. To make this elegant, crave-worthy dessert, simply combine coffee and chocolate ice creams...
Author: Greg Lofts
Serve this hearty egg dish at breakfast, lunch, or dinner.
Author: Martha Stewart
This recipe for Southern pan-fried chicken is from "The Gift of Southern Cooking" by Edna Lewis and Scott Peacock.
Author: Martha Stewart
This recipe is creamier than your typical guacamole, thanks to a spin in a food processor and the addition of sour cream.
Author: Martha Stewart
Try this warm crisp topped with a scoop of caramel ice cream.
Author: Martha Stewart
Use peaches, apricots, or any other beautiful stone fruit you can find for this rustic easier-than-pie dessert.
Author: Martha Stewart
Brining the chicken in buttermilk and seasoning overnight is the key to this moist, succulent dish.
Author: Martha Stewart
The crunchy chicken-apricot salad can go from a ladies' luncheon to your picnic basket. As an appetizer, try it on top of crackers or toasted bread. This recipe is from reader Darlene Rose Cook of Corvallis,...
Author: Martha Stewart
This colorful fruit salad is laced with fragrant orange-flower water.
Author: Martha Stewart
Make this Greek-Style Pasta with Shrimp for easy summer entertaining. If the pasta salad seems a bit dry, stir in a little more yogurt just before serving.
Author: Martha Stewart
This egg and (Canadian) bacon breakfast gives you an energy boost for the day.
Author: Martha Stewart
You won't believe how easy it is to give French toast a crackly, crunchy caramelized sugar coating. This breakfast or brunch recipe works best with day-old bread. If using fresh bread, reduce the soaking...
Author: Martha Stewart
This polenta with mushrooms and goat cheese can be a side dish or a meal in itself.
Author: Martha Stewart
This tart is unapologetically rich-there is puff pastry, Gruyere, goat cheese, and cream-yet the overall effect is one of lightness. It's a handy make-ahead addition to a festive spring brunch spread,...
Author: Martha Stewart