Unlike many crumbly cookies, these biscotti are sturdy enough to mail. For a holiday gift, send a batch along with a pound of your favorite coffee beans.
Author: Martha Stewart
Fresh cranberries bring a pleasing tartness and beautiful ruby color to basic applesauce.
Author: Martha Stewart
Stir-frying is one of the quickest and easiest methods of cooking. With one pan, a little oil, and constant stirring, you can make a nutritious tofu dish.
Author: Martha Stewart
This mouthwatering Italian recipe for gnocchi with tomato sauce was adapted from Martha Stewart Living, February 2004.
Author: Martha Stewart
A true Maryland crab cake contains as few fillers as possible, within only the freshest crabmeat in the mix.
Author: Martha Stewart
Using vinegar and mustard in addition to the usual mayonnaise is the secret to a perfectly balanced potato salad. To save time, chop the celery, scallions, and cornichons for the dressing while the spuds...
Author: Martha Stewart
Two types of pork -- bacon and spareribs -- and cabbage -- Savoy and sauerkraut -- are the stars in our version of the hearty Polish soup known as kapusniak.
Author: Martha Stewart
Author: Martha Stewart
A new take on the French classic, this one-pot dinner calls for white wine instead of the traditional red, uses bone-in, skin-on chicken thighs, and best of all, cooks in just one hour.
Author: Martha Stewart
This fresh take on a family favorite makes a delicious dinner tonight and, later in the week, stars in a savory filling for Spinach-and-Turkey Hand Pies. A combination of white and dark ground turkey meat...
Author: Martha Stewart
This lighter version of fondue Bourguignonne pan-sears the meat as opposed to the traditional method of frying beef cubes in oil. You can substitute chicken or peeled shrimp for the beef and cook it in...
Author: Martha Stewart
Achiote paste can be found in specialty-food stores and Mexican markets. This recipe can be easily doubled to feed a crowd.
Author: Martha Stewart
Unlike most pancakes, this cardamom-scented version hailing from Finland is baked rather than fried or grilled, giving it a soft, puffed-up interior and a delicately crisp crust.
Author: Martha Stewart
Crumbly, buttery almond bars are the perfect treat for snacks or school lunches. Layer in any variety of jam that you like. We used cherry.
Author: Martha Stewart
This baked pudding is also called kugel. It's made with noodles and often eaten during Jewish holidays. Serve it as a side dish with meat and vegetables.
Author: Martha Stewart
Three types of flour go into these hearty loaves: whole-wheat, bread, and rye. Cocoa and coffee add color and depth of flavor.
Author: Martha Stewart
Replacing vanilla with strawberry reinvents the ice-cream sandwich. Our recipe yields the requisite dense, fudgy chocolate wafer; use heart-shaped cookie cutters, and pierce the dough with a fork for a...
Author: Martha Stewart
Barley or orzo can stand in for rice from one batch to the next in our tasty and Quick Turkey and Rice Soup.
Author: Martha Stewart
Served in a beurre rouge, or red-wine butter sauce, this elegant potato-wrapped halibut is worthy of any dinner party. Also Try:Balsamic-Glazed Cipollini Onions, Sauteed Spinach
Author: Martha Stewart
This rice pudding made with grains of creamy Arborio rice is flavored by orange juice, lemon zest, vanilla, and heavy cream.
Author: Martha Stewart
Whether you've got a stovetop or electric waffle iron at home, this recipe will have everyone begging for more. Try creating your own topping, too; Lucinda's middle son likes to mix 1 part honey and 3...
Author: Martha Stewart
Cut down on your cook time with this simple, spatchcocked version of a Thanksgiving classic.
Author: Martha Stewart
This is a perfect topping for our Pulled Pork Sandwiches.
Author: Martha Stewart
These Valentine's treats make will make everyone feel special.
Author: Martha Stewart
Here's how Martha makes a steakhouse-worthy baked potato, replete with crispy skin and fluffy interior. Her favorite topping? A classic combination of bacon, Cheddar, sour cream, and chives.
Author: Martha Stewart
Don't relegate a stuffed bird to Thanksgiving only; this turkey recipe, which roasts over a bed of parsnips, onion, celery, carrots, celeriac, and white turnip, is delicious year-round.
Author: Martha Stewart
This is a hearty Indian-style stew without meat but chock full of protein.
Author: Martha Stewart
Despite its forty cloves of garlic, this soup is satisfyingly mellow.
Author: Martha Stewart
Refrigerate the dressing base in an airtight container, up to 2 weeks, before adding mix-ins. For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
Broccolini is delicious when used in place of broccoli or asparagus in recipes. This side dish goes well with broiled fish or roasted or sauteed chicken.
Author: Martha Stewart
A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried. Our version features cheese and cooked vegetables. Sour cream, shredded lettuce, sliced...
Author: Martha Stewart
Maple syrup is an easy, delicious glaze for this quick-cooking bird. Instead of hens, you can substitute a whole chicken; just cook it a bit longer.
Author: Martha Stewart
This porridgelike soup has Scottish roots. Barley makes it thick, and prunes give it a slightly sweet note; white wine and vegetables, includung leeks, add flavor. It's a popular lunch bowl that hits the...
Author: Martha Stewart
Fried fish is the traditional filling of Baja tacos. They are simply garnished with shredded cabbage, pico de gallo, and sour cream.
Author: Martha Stewart
Pineapple and soy sauce combine to give this pork stir-fry dish its sweet-sour flavor.
Author: Martha Stewart
This sauce is delicious tossed with pasta and a handful of Parmesan. You can also spoon it onto toasted baguette slices and serve as a crostini.
Author: Martha Stewart
Fresh herbs and vegetables are the focal point of this Greek-inspired meal that includes this spinach pie made with flaky store-bought phyllo dough.
Author: Martha Stewart
Greek yogurt imparts a silky texture to this hummus without tahini.
Author: Martha Stewart
This summer-fresh big-bath salad of corn and zucchini orzo makes enough salad for two meals. Save 4 cups to use in our Corn, Zucchini, and Pasta Frittata.
Author: Martha Stewart
In this hearty lasagna, an herbed ricotta mixture and Bolognese sauce, thick with ground sirloin and veal, are layered with noodles and baked. This lasagna was designed for a deep-dish baking pan. You...
Author: Martha Stewart
This recipe's quickness depends on getting all the sauce ingredients and cooking equipment ready before you start cooking. Then, when the water's boiling, start the pasta, and saute the sauce at the same...
Author: Martha Stewart
A good Pan-Fried Steak can stand on its own, but sometimes a sauce gives it that extra oomph. To make this quick and easy pan sauce, you need just two ingredients: a liquid and a thickener, such as red...
Author: Martha Stewart
The earthy flavor of mushrooms is offset by a luscious Gorgonzola cheese sauce. It is important not to substitute another type of blue cheese in this dish; the creamy quality of genuine Gorgonzola is necessary...
Author: Martha Stewart
A taco bar lets guests select their favorite fillings and fixings, choosing from chicken, pork, lettuce, radishes, cilantro, cheese, sour cream, salsas, and a squeeze of lime.
Author: Martha Stewart
Use any fully cooked German-style sausage, such as bratwurst, flavored with ginger, nutmeg, and other spices; smoked knockwurst, made with beef or pork; and mild weisswurst, containing cream, lemon, and...
Author: Martha Stewart
Our cheese souffle has a bechamel -- a classic French sauce -- as its base. It makes a delectable brunch, lunch, or first course for dinner.
Author: Martha Stewart
If pumpkin pie married caramel custard, their offspring would look like this pumpkin flan. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used...
Author: Martha Stewart