This crowd-pleasing Passover recipe is courtesy of Arthur Schwartz and can be found in his book, "Jewish Home Cooking." You can customize the dessert and substitute your own spices for the cinnamon, ginger,...
Author: Martha Stewart
Each summer, many lobsters' tough shells are replaced by thin ones. These lobsters, called "shedders," are a delight to eat -- it takes no effort to get at the tail and claw meat. Still, it is smart to...
Author: Martha Stewart
This Dilled Cucumber Salad is great for a picnic, or it can be served as a side for lunch or dinner.
Author: Martha Stewart
Shake yourself out of a pasta rut with this simple, supremely flavorful recipe for penne with salmon. While the noodles cook in their own pot, you'll sauté juicy cherry tomatoes with garlic and then steam...
Author: Riley Wofford
These crispy bistro-style fries get their signature texture and flavor from cooking twice; once fried and once in the oven.
Author: Martha Stewart
Fresh cherry tomatoes need little more than salt, pepper, and olive oil to make them into a meltingly delicious sauce when roasted.
Author: Martha Stewart
Ricotta makes this pasta rich and delicious. Use any extra in place of cream cheese on toast or as a substitute for cottage cheese anytime.
Author: Martha Stewart
Do as chef Chris Fischer does and cook an extra batch of the baby red beets. Toss them whole with salt, pepper, and a tablespoon of red-wine vinegar, and then serve them as an hors d'oeuvre.
Author: Martha Stewart
Blanched almonds add a delicious crunch to elegant tea sandwiches filled with flavorful curried chicken.
Author: Martha Stewart
Author: Martha Stewart
This salad can be made with couscous instead of bulgur. Cook one cup couscous according to package instructions.
Author: Martha Stewart
Served at Mark Strausman's NYC restaurant Campagna, this pasta reminds the chef of the Italian restaurants he frequented in 1950's Brooklyn.
Author: Martha Stewart
This Southern dish gets south-of-the-border flavor from a chipotle chile and a bit of its smoky adobo sauce. Refrigerate leftover chipotles in adobo in a glass jar, up to 2 months.
Author: Martha Stewart
For perfectly flaky phyllo dough, we go to Lili Fable, whose family-owned Poseidon Greek Bakery has made about 75 pounds of it a day since the '20s. This rolled baklava recipe is a must-make for a delicious...
Author: Martha Stewart
This two-step cooking process ensures a crispy potato skin.
Author: Martha Stewart
Croissants are a classic French pastry that taste just as good filled with chocolate as they do covered in butter.
Author: Martha Stewart
When feeding a crowd, a large simple salad like this one is always a good idea.
Author: Martha Stewart
Take familiar techniques, like sauteing, and apply them in new ways for this delicious side.
Author: Martha Stewart
Our Salpicao is a mild, crunchy Brazilian chicken salad that makes for a nice addition to a buffet; it could also be served on its own for lunch or a light supper.
Author: Martha Stewart
A few simple moves can elevate a backyard hamburger to steak-house status. Grilled onions, a swipe of Dijon over the patties before grilling, and toasted brioche buns are just a sampling of some of the...
Author: Lauryn Tyrell
This date-studded dessert derives its intoxicating flavor from chunks of dark chocolate and a jigger of brandy. A chocolate-enhanced sticky toffee glaze makes the cake even more enticing.
Author: Martha Stewart
Lots of spice adds a layer of warmth to this turkey chili that you can make in a slow-cooker. This recipe calls for boneless, skinless turkey thighs, serrano chiles, chipotle chile in adobo, whole peeled...
Author: Martha Stewart
This recipe, from Elayne Kitchen of Norwalk, Connecticut, is her daughter Bonnie's delicious variation on Italian amaretti, airy almond drop cookies.
Author: Martha Stewart
This dish is based on classic moules mariniere, with a bit of cream added.
Author: Martha Stewart
These delicate wafers are named for their tilelike shape, which is achieved by draping just-baked cookies over a rolling pin.
Author: Martha Stewart
This recipe can be found in "Martha Stewart's Cooking School" and is a wonderful quick and easy dinner choice.
Author: Martha Stewart
This version of the childhood combination concentrates the flavors into a sweet dessert that appeals to all ages.
Author: Martha Stewart
These smokey sweet meatballs will be a big hit at your party. They're glazed in a sauce made from honey, chopped chipotle chiles in adobo sauce, and cider vinegar.
Author: Martha Stewart
Adding ice cream to the caramel sauce makes it extra rich and especially silky.
Author: Martha Stewart
Crisp green Cerignola olives from southern Italy impart earthy flavor to this stewlike chicken dish. Serve over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth.
Author: Martha Stewart
Prepare mashed potatoes, omitting herbs, up to 1 day ahead; refrigerate. Reheat in a bowl set over a pot of simmering water; stir in herbs.
Author: Martha Stewart
Asparagus adds fresh flavor to this classic risotto dish from chef Marco Canora's "Salt to Taste" cookbook. Top with quail egg, if desired, for an elegant finish. Photo credit: John Kernick
Author: Martha Stewart
Martha loves these cookies. Packed with nuts, fruit, and seeds, these wholesome treats are the on-the-go alternative to granola--no bowl, spoon, or milk required.
Author: Martha Stewart
This moist and flavorful oven-braised brisket comes from Joanne Mulvihill of Long Valley, New Jersey. Serve it with your favorite mashed potatoes.
Author: Martha Stewart
Our salmon fillets, searedso they retain flavorful juices, lie ona bed of quick-braised red cabbageinstead of a heavy starch.
Author: Martha Stewart
Fill these golden, light-as-air yeasted donuts with your favorite strawberry or grape jelly and shower with powdered sugar before serving to oohs and aahs.
Author: Martha Stewart
Squash filling and peppery greens are placedinthe center of sheets of pasta, which are rolled into thetubular cannelloni shape, sealing the vegetables inside. Servethe finished dish with red wine and rustic...
Author: Martha Stewart
This salad brings out the best in seasonal produce and fresh herbs. A simple drizzle of olive oil and white balsamic vinegar and some salt and pepper make the natural flavors shine.
Author: Martha Stewart
Sara Foster, owner of the Foster's Market stores of North Carolina, considers this savory grits souffle one of her specialties.
Author: Martha Stewart
This savory Halloween appetizer will drive your guests absolutely batty. Coat roasted chicken wings in a combination of honey mustard and hot sauce for a fiery bite.
Author: Martha Stewart
Serve these baked eggs with crusty bread, or try them with Garlic Bread.
Author: Martha Stewart
This Cream Cheese Frosting goes perfectly with our Red Velvet Cake.
Author: Martha Stewart
In this quintessential pancit, a traditional Filipino dish, rice noodles are piled high with a tantalizing combo of pork, chicken, and shrimp. This dinner-party-perfect recipe is served with quartered...
Author: Martha Stewart
These are good energy treats with plenty of healthy fats to satisfy a snacker.
Author: Martha Stewart
The high heat of the oven gives the roast a beautiful golden-brown crust without overcooking the interior. The tenderloin is also great at room temperature.
Author: Martha Stewart
This Italian lemon zest condiment, best used as soon as possible, is traditionally made with garlic, but here is also flavored with shallots. Use this mixture when making our Lemon Chicken.
Author: Martha Stewart
This smooth goat-cheese spread is perfect atop our Crostini.
Author: Martha Stewart
Flaky, delicious scones make for a tasty tea time treat. This recipe is from Martha Stewart's Hors D'Oeuvres.
Author: Martha Stewart