The French 75 cocktail dates back to 1915 and was an invention born from necessity. The usual mixer, soda water, was in short supply due to the war, so the French started topping their gin with readily...
Author: Riley Wofford
This simple pasta salad gets loads of flavor from garlic-infused olive oil and fresh herbs.
Author: Martha Stewart
Author: Martha Stewart
Serve these mushrooms with a loaf of rustic bread and a soft, creamy cheese, like an herb-coated Camembert.
Author: Martha Stewart
Dress these Chicken Tostada Salads with your favorite Mexican-inspired flavors. We like tomato, avocado, red onion, and cilantro, but you can also add salsa, sour cream, or taco sauce to the mix.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Orange juice and zest adds citrus brightness to rich, buttery poundcake.
Author: Martha Stewart
This confection is for the pecan-pie fan who prefers nuts and caramel to the traditional butterscotch filling. Serve it warm with a scoop of vanilla ice cream.
Author: Martha Stewart
Tangy Roquefort blue cheese makes this smooth vinaigrette from chef Michel Roux's "Sauces" cookbook the perfect complement to warm green beans.Also Try: Classic Vinaigrette, Tomato Vinaigrette
Author: Martha Stewart
Mini turkey burgers are a fun and easy way to satisfy appetites of all ages.Make our delicious Sweet Potato Fries to go with them!
Author: Martha Stewart
Mole is a traditional Mexican sauce infamous for it's laundry list of spices and complex flavor. This recipe takes the traditional route with the inclusion of turkey, pepitas, and pasilla chiles.
Author: Martha Stewart
For great results, finish cooking pasta in the sauce, adding a little pasta water.
Author: Martha Stewart
In Greece, this dish is called melitzanosalata. The eggplants can be grilled instead of broiled.
Author: Martha Stewart
Croquettes are adorned with parsley for these bite-size appetizers.
Author: Martha Stewart
Inspired by local bounty, this chowder is rich with chicken and earthy carrots, rutabagas, and turnips, all bathed in a creamy stock and sprinkled with dill.
Author: Martha Stewart
This yogurt-based dip stands out with its bright-yellow hue and colorful garnishes. For dipping, serve fried papadums -- Indian lentil-flour flatbreads -- and dried persimmon slices.
Author: Martha Stewart
The rich flavor, delicate texture, and versatility of pate brisee have made it the standard at Martha Stewart Living and in our Pies & Tarts book, where it is used for pies and tarts both sweet and savory....
Author: Martha Stewart
Inspired by the classic tarte flambee from Alsace and by that northern French region's love for pairing ham with cheese, here's an easy appetizer with wide appeal. It's also a great way to use up leftover...
Author: Martha Stewart
This cool, creamy dessert is the perfect end to a summertime dinner.
Author: Martha Stewart
Cranberries get a boost from wild Maine blueberries, fresh ginger, orange (zest and juice), and sage in this superlative sauce that deserves a spot on your Thanksgiving table.
Author: Martha Stewart
Brushing fish with a citrusy glaze while it's cooking infuses it with flavor. Add a simple salad to round out the meal.
Author: Martha Stewart
A delicious side for your Thanksgiving turkey, especially our Roasted Dry-Brined Turkey with Stuffing.
Author: Martha Stewart
This lighter take on tuna casserole gets brightness and crunch from fresh asparagus and arugula.
Author: Martha Stewart
For spicier ribs, coat them with your favorite chile rub before wrapping in foil and baking.
Author: Martha Stewart
A vinegar and soy sauce dressing gives this cabbage dish a tangy flavor that is only enhanced by salty, crisp bacon.
Author: Martha Stewart
No cloying mayonnaise for our outdoor-friendly potato salad. Just apple-cider vinegar, olive oil, and plenty of fresh parsley and basil.
Author: Martha Stewart
Enjoy these fluffy buttermilk biscuits with our Quick Jambalaya and Iceberg Salad with Creamy Honey Dressing.
Author: Martha Stewart
Consider this another great reason to go apple-picking this September-or a fun and unexpected twist to serve on Rosh Hashanah, as it's Jewish custom to eat apple slices dipped in honey to ensure the new...
Author: Martha Stewart
Unlike traditional recipes, this batter produces very flat and crisp chocolate chip cookies. Use an ice cream scoop to ensure even baking and uniform size. They spread wide on the pan while baking.
Author: Martha Stewart
Seasoned with bacon and red pepper, sauteed okra is a classic side dish that also works beautifully when served at room temperature for a picnic. For the best flavor and texture, cook okra quickly over...
Author: Martha Stewart
These samosa-inspired puff-pastry triangles are filled with spiced chicken and peas. Their savory taste is not the only wonderful thing about them. Unbaked, they can be frozen for up to one month, so you...
Author: Martha Stewart
Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.
Author: Martha Stewart
This colorful, whimsical vanilla cake has sprinkles inside and out, and just may be the ultimate birthday cake. This recipe is adapted from the book, "Baked Occasions" by Matt Lewis and Renato Poliafito....
Author: Martha Stewart
These nuts get an extra kick from a sprinkle of ancho chili powder.
Author: Martha Stewart
Keep it simple: A head of cauliflower whirled in a blender with collard greens becomes a virtuous soup, ready in 20 minutes. The cauliflower's texture makes this dairy-free soup creamy.
Author: Martha Stewart
Seasonal sweet cherries bedeck this clafouti, a surprisingly simple-to-make French dessert of fruit nestled in custardy batter.
Author: Martha Stewart
Marinated in Sriracha, tofu takes on a hint of sweet chile. Quick-pickled carrots add acidity and crunch.
Author: Martha Stewart
Our onion rings, made from white onions, are fried in peanut oil.
Author: Martha Stewart
Looking for a way to upgrade basic shortbread cookie dough? Add in chopped dried fruit, as we've done here, which adds texture and more sweetness. We love apricots, but any variety will do.
Author: Martha Stewart
Creamy parsley sauce -- here, over cod -- is an old English favorite. The herb is stirred in at the end, so it maintains its vibrant flavor and color. This main dish is delicious served with boiled potatoes...
Author: Martha Stewart
Inspired by a British dessert called posset, these no-bake, crustless pudding cups have a tart, rich filling and are a snap to make. They only take 10 minutes to put together and spend the rest of the...
Author: Martha Stewart
These sweet and nutty shortbread cookies would be perfect with an afternoon cup of tea. Martha made this recipe on Martha Bakes episode 607.
Author: Martha Stewart
This basmati rice dish infused with spice is cooked until a crunchy, nutty-tasting crust forms on the bottom.
Author: Martha Stewart
Club soda lightens the texture of creamy salad dressing.
Author: Martha Stewart
Sharon Lebewohl, author of "The 2nd Ave Deli Cookbook," shares her family's recipe for potato latkes. Served with cranberry-apple sauce and sour cream, these crispy, golden-brown pancakes taste best when...
Author: Martha Stewart
A frozen almond extravaganza, this ice cream cake was inspired by Good Humor's Toasted Almond Bar: Almond cake layers are brushed with amaretto syrup and have vanilla ice cream and sugared almonds between...
Author: Martha Stewart
These lamb sliders are topped with cool and creamy tzatziki for a Greek twist on a classic.
Author: Martha Stewart
Barbecue sauces range from mild and sweet to fiery hot. For this recipe, a mild variety works best. Try these with our savory Corn Fritters.
Author: Martha Stewart