Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.
Author: Martha Stewart
Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. Any leftover chicken will make a great school lunch.
Author: Martha Stewart
This recipe comes from Martha's "Pies & Tarts."
Author: Martha Stewart
Moo shu is a sweet and savory stir-fry typically made with pork and thinly sliced cabbage and vegetables. At the table, the mixture is then tucked into thin and chewy pancake wrappers. To make this at...
Author: Shira Bocar
These Pumpkin Doughnut Muffins capture the essence of doughnuts with their cakelike interior and sugar-coated exterior. Flavored with pumpkin puree, they take on the feel of fall.
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
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
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
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Cherry-Hazelnut Scones, or Blueberry-Almond...
Author: Martha Stewart
Repurpose leftover steak in this cheesesteak-inspired sandwich.
Author: Martha Stewart
What could make traditional red velvet cake even better? Chocolate, of course!
Author: Martha Stewart
This salad is low in calories and fat but has loads of vibrant flavor. Pair it with your favorite protein.
Author: Martha Stewart
"Too much zucchini" will never be a problem again when you serve the squash as golden, crispy fritters.
Author: Martha Stewart
These delicious corn fritters are crunchy, crispy, and oh so satisfying. They make for a tasty appetizer or side dish.
Author: Martha Stewart
This one-pot recipe features turmeric, which is related to ginger and gives the dish and other curries their distinctive yellow color. It's a hearty meal with an exotic fragrance to consider for your next...
Author: Martha Stewart
Our cute twist on meat and potatoes will have the little ones clamoring for more.
Author: Martha Stewart
This delicious recipe for chicken with artichokes is from the cookbook "Lidia's Italy" by Lidia Bastianich. It'll make for the perfect main to serve at your next soirée.
Author: Martha Stewart
This Asian-style marinade transforms a mild cut of pork into an exotic dish. Serve it with a mix of summer vegetables, such as Sauteed Snap Peas with Scallions and Radishes.
Author: Martha Stewart
This intensely sweet-tart condiment is as versatile as it is vivacious. Sour cherries pack a punch, and keep their color when roasted with rhubarb and a splash of orange juice. Use it as a topper on a...
Author: Martha Stewart
The flavors of summer come together wonderfully in this savory salad recipe. Also try:Broiled Lobster
Author: Martha Stewart
Shake up your dinner rut with this PM-play on shrimp and grits. Here, smoky Andouille sausage and juicy shrimp are seared in the skillet and then arranged on top of a comforting bowl of cheesy grits. A...
Author: Lauryn Tyrell
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
Baking this custard in a bain-marie (water bath) ensures that it remains light and creamy.From the book "Jamaican Cooking," by Lucinda Scala Quinn (Macmillan).
Author: Martha Stewart
Put one slice of garlic in the oil when you first turn on the heat. When it sizzles, your oil is ready for the rest of the garlic.
Author: Martha Stewart
Capture that fleeting moment when peaches are flavor-rich and flawless with a pie that won't keep you in the kitchen. Bake them into a vanilla-bourbon nectar, top it off with a flaky round of pastry, and...
Author: Martha Stewart
A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the...
Author: Martha Stewart
The name for these cream puffs, profiteroles, is old French for "small gifts"; serving them today still makes everyone feel special.
Author: Martha Stewart
Lime and garlic, with a bit of soy sauce, are a perfect and easy marinade for skirt steak.
Author: Martha Stewart
Serving rosemary bread with rosemary-flecked olive oil rather than butter is a nod to the Mediterranean diet, in which olive oil is the primary fat.
Author: Martha Stewart
Some of the most satisfying chili around is the most basic: a beef and tomato base with a little heat from chiles to create excitement. This recipe calls for a combination of fresh and dried chiles to...
Author: Martha Stewart
These zesty melt-in-your-mouth ravioli combine a classic ricotta filling with lump crabmeat. The fresh acidity of lemon adds to the delicacy of this dish.
Author: Martha Stewart
Roast two stars of the autumn harvest -- apples and sweet potatoes -- alongside pork for a satisfying meal in a single pan. You won't lose a drop of flavor when you use the pan drippings to make a quick...
Author: Martha Stewart
This recipe for cranberry-pistachio biscotti is adapted from "Martha Stewart's Baking Handbook."
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 ginger roasted salmon is both good tasting and extremely...
Author: Martha Stewart
Pork tenderloin is juicier than most other cuts of pork and is quick-cooking and lean. Browning the meat in butter and honey before roasting gives it a hint of sweetness.
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with blueberries, sour cream, and a lemon-cream topping.
Author: Martha Stewart
No mayo here! Boiled new potatoes are smashed and tossed with red-wine vinegar, lemon, and olive oil while still warm, then finished with parsley and oregano for a fresh, herby take on the classic.
Author: Martha Stewart
This homemade version of the noodle favorite will make you forget about the boxed orange variety. A sauce made with three kinds of cheeses and a crunchy breadcrumb topping really separate this mac and...
Author: Martha Stewart
Need an on-the-go lunch idea? This simple salad, topped with fruit, walnuts and low-fat plain yogurt, is a perfect option.
Author: Martha Stewart
Plunge asparagus into rapidly boiling water, then refresh in ice water to keep them crisp-tender and bright green.
Author: Martha Stewart
This colorful dough can be easily modified; spinach, bell pepper, carrot and beet variations are just a few options.
Author: Martha Stewart
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
A family favorite, that's fish and chips. This oven-baked recipe pairs maximal flavor with minimal effort -- the oven does the work. Use cod or your favorite flaky white fish.
Author: Martha Stewart
Try a savory approach to your morning oatmeal with the addition of a soft-cooked egg and shredded cheddar cheese.
Author: Martha Stewart
Serve this rich, sweet sauce warm or at room temperature over ice cream for a real treat.
Author: Martha Stewart