Don't relegate turkey to the holidays-marinate and grill the breast for a satisfying warm-weather main dish. Boneless, skinless turkey breasts are seasoned with dried basil, oregano, parsley, garlic powder,...
Author: Martha Stewart
For an extra hint of sweetness, drizzle the soup with a bit of honey just before serving.
Author: Martha Stewart
Sub processed flour with whole grains and you can indulge in bread again -- guilt free.
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
Par-boiling and sauteing kale makes it tender and delicious.
Author: Martha Stewart
A touch of scallions balances out the rich, gooey Monterey Jack in this fluffy omelet.
Author: Martha Stewart
Serve this steak with White-Cheddar Grits and Collard Greens with Lemon for a meal for four in about an hour.
Author: Martha Stewart
Browning Italian sausage, colorful bell peppers, and onions before stewing them with tomato paste and chicken broth gives the resulting ragu tons of flavor. Serve this quick, easy dinner over creamy polenta...
Author: Martha Stewart
Author: Martha Stewart
This jellylike sweet is traditionally flavored with rose water. When pouring the syrup into the cornstarch mixture, be careful not to let the mixture coat the sides of the pan.
Author: Martha Stewart
Bring the bistro home with this classic recipe for steak tartare. The key to serving a restaurant-quality appetizer at your kitchen table is two-fold: First, buy the best quality beef tenderloin you can...
Author: Riley Wofford
In this classic roast chicken recipe, we've infused the rich flavor of roasted garlic.
Author: Martha Stewart
We love egg-based challah (or brioche) for its golden color and rich texture, but you can use Italian or white sandwich bread instead.
Author: Martha Stewart
Spray your knife with cooking spray to prevent dried fruit from sticking to it.
Author: Martha Stewart
If giving as gifts, let recipients know to rinse lemons well before using (to remove excess salt) and to use only the rinds.
Author: Martha Stewart
This nourishing Middle Eastern salad comes together in a flash. Mix cooked bulgur with chopped tomatoes, parsley, mint, scallions, lemon juice, and olive oil, and serve at room temperature with pita wedges...
Author: Martha Stewart
Our simplified version of the classic layered pastry calls for store-bought phyllo dough.
Author: Martha Stewart
Crisp, golden skin and juicy garlic-laced meat exemplify why roasting is one of the best ways to highlight the texture and flavor of a chicken.
Author: Martha Stewart
You'll swear this chicken, lower in fat and calories but still crunchy and delicious, was made in the frying pan. Using skinless chicken lowers the fat content by almost half and the calories by about...
Author: Martha Stewart
The long, relatively thin cut known as hanger steak may be labeled "butcher's steak," "bistro cut," or, if already cut lengthwise into two pieces, "steak strips." To prevent an overly chewy texture, hanger...
Author: Martha Stewart
Many Italian-American families have their own riff on this homey chicken-and-sausage dish: Some add sweet peppers, others white wine. Flour dusted on the chicken thighs helps them brown; it forms a nice...
Author: Greg Lofts
This recipe for crawfish etouffee, courtesy of Emeril Lagasse, is sure to satisfy any seafood lover. Serve with his Asparagus Salad for a wonderful meal.
Author: Martha Stewart
Legend has it that the cherry bounce, a drink popular in the southern United States, was one of George Washington's favorite tipples. It was originally made with brandy, but you can also use bourbon, vodka,...
Author: Anna Kovel
Our take on the British classic calls for a touch of brown sugar and a combination of whole-wheat and all-purpose flour, creating lightly sweet cookies with the perfect crunchy-tender texture. They make...
Author: Martha Stewart
Littleneck clams are simmered in a broth of garlic, shallots, saffron, and white wine. The clams are served in the broth, which is also a dipping sauce for crusty bread.
Author: Martha Stewart
This soup combines the fiber and protein of the lentil with the high vitamin K in the chard.
Author: Martha Stewart
Thanks to ingredients like ground cumin, a generous pinch of saffron and dry white wine, this fish stew is pleasingly aromatic.
Author: Martha Stewart
If your meat is not a thick center cut, the cooking time will be less. Letting the roast rest allows the juices to distribute.
Author: Martha Stewart
This satisfying vegetarian stew is ready in about an hour-and more than half that time is hands-off. Opting for canned beans instead of dried put this recipe on the fast-track, and velvety, earthy sweet...
Author: Greg Lofts
This rustic French dessert boasts pears cooked in caramel and partnered with crisp puff pastry, and it's baked in a skillet so it goes from kitchen to table with ease.
Author: Martha Stewart
Thinly pounded pork tenderloin slices can be a remarkably economical cut of meat that pair nicely with the sweet-tart sauce.
Author: Martha Stewart
Fans of caramel apples might want to try this orange dessert.
Author: Martha Stewart
Author: Martha Stewart
Walnuts add a nutty dimension to this rich, decadent dessert. This maple-walnut cake with brown sugar frosting is perfect for any fall occasion.
Author: Martha Stewart
We like to think of this recipe as an Italian grandma's take on classic chicken noodle soup.
Author: Martha Stewart
Author: Martha Stewart
Packed with omega-3 fatty acids, walnuts add richness to this light breading; the coating keeps the chicken moist.
Author: Martha Stewart
Fresh ginger adds spicy-sweet zing to the marinade for this simple pork-chop dish. Garlicky bok choy completes the meal.
Author: Martha Stewart
Our Lemon Chiffon Cake is the perfect summertime dessert. Chiffon cakes are always made with oil, not butter, and will not get hard when refrigerated.
Author: Martha Stewart
These cookies are wrapped in the spirit of the season. Fresh out of the oven, they have a wonderfully chewy center. Over time, the centers become more crisp, reminiscent of biscotti.
Author: Martha Stewart
You can make this triple milk-soaked cake a day in advance and whip the cream just before serving. Martha made this recipe on "Martha Bakes" episode 711.
Author: Martha Stewart
Author: Martha Stewart
Loaded with fall flavor, apple brownies mix up as quickly as the chocolate version -- just the thing for a school bake sale. Any sweet, firm variety of apple will work in this recipe, which was developed...
Author: Martha Stewart
Deep, dark chocolate, rich caramel, and a sprinkling of fleur de sel atop a shortbread crust make a contemporary combination with timeless appeal. Martha made this recipe on Martha Bakes episode 405.
Author: Martha Stewart
This side dish pairs well with pan-roasted fish or roasted beef or chicken.
Author: Martha Stewart
Pancakes vary in thickness from the ultra-thin French crepe to the robust American breakfast pancake. In this recipe, which calls for sliced cinnamon apples, the oven transforms a rather thin batter into...
Author: Martha Stewart
Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner. The Greek flavors in this dish are great with a fresh salad like our recipe for Fennel with Parsley, Parmesan, and...
Author: Martha Stewart