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Shrimp In Coconut Curry

Basmati rice makes an excellent complement to this spicy curry dish. You can flavor the rice by adding a bay leaf, a cinnamon stick, and cardamom pods to the pot.

Author: Martha Stewart

Neapolitan Coconut Strips

Prepare for an unparalleled (and unorthodox) blast of flavors in these stratified little candies. The exquisitely tender treats are emboldened with vanilla, chocolate, and coconut. Get the packaging how-to...

Author: Martha Stewart

Salted Caramel Six Layer Chocolate Cake

If you don't own a candy thermometer, this cake offers a good excuse to buy one. It sounds a little nitpicky, but the caramel should reach exactly 238 degrees. (Any less and the cake layers won't hold...

Author: Martha Stewart

Spicy Pecans

These pecans are great to nibble on along with some eggnog.

Author: Martha Stewart

Egg White Omelet

This egg white omelet is an easy and healthy way to kick-start your day.

Author: Martha Stewart

Carrot, Miso, and Ginger Salad Dressing

We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame.

Author: Martha Stewart

Hummus Without Tahini

Greek yogurt imparts a silky texture to this hummus without tahini.

Author: Martha Stewart

Sabayon

Serve sabayon with fresh berries or topped with whole roasted chestnuts. Chocolate Straws make an elegant garnish.

Author: Martha Stewart

Arugula, Beet, and Goat Cheese Salad

The classic combination of beets and goat cheese gets tossed with peppery arugula and bitter frisee for a light meal.

Author: Martha Stewart

Bacon Wrapped Asparagus Bundles with Spicy Dipping Sauce

Wrapping strips of bacon around fresh asparagus seasons and bastes the spears during cooking. The resulting bundles make an attention-getting appetizer or side dish.

Author: Martha Stewart

Savory Shortbread

For an extra indulgent hors d'oeuvre, top this cheddar cheese shortbread with smoked salmon and caviar, and serve with glasses of champagne.

Author: Martha Stewart

Warm Chocolate Pudding Cakes with Caramel Sauce

These rich chocolate cakes have a soft center that partners well with the caramel topping. For the best texture, don't overbake the cakes.

Author: Martha Stewart

Chocolate Pecan Tart

This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.

Author: Martha Stewart

Black Bread

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

Caramelized Onion Tart with Olives

Anchovies are the surprise ingredient, adding another layer of umami to this savory tart.

Author: Martha Stewart

Tomato and Shrimp Pasta with Feta

Give tomato sauce a Greek twist by adding Kalamata olives, feta cheese, capers, and oregano.

Author: Martha Stewart

Perfect Mustard Vinaigrette

Extra-virgin olive oil yields a flavorful, rich vinaigrette. If you prefer a lighter-tasting vinaigrette, try using vegetable or canola oil.

Author: Martha Stewart

Potato and Zucchini Hash

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Author: Martha Stewart

Grilled Merguez with Herbed Couscous

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Author: Martha Stewart

Sweet and Sour Brisket

When Sarah Carey, our editorial director of food and entertaining, was a kid, holiday visits to her grandparents' house often included her grandma's sweet-and-sour version of classic beef brisket. She...

Author: Martha Stewart

Pigs in a Blanket

This tasty recipe for pigs in a blanket is a Super Bowl party favorite -- and great everyday snack.

Author: Martha Stewart

Grilled Pork and Pineapple Tacos

Our at-home version of the Mexican classic tacos al pastor pairs spicy pork tenderloin with sweet pineapple on the grill.

Author: Martha Stewart

Grammy's Chocolate Cookies

Anne Feldman's grand prize-winning recipe in our Cookie of the Week contest was a gift from her grandmother Ivyle Phinney Morrow.

Author: Martha Stewart

Cuban Style Pork Roast

Pork shoulder is an inexpensive cut of meat, and since it cooks slowly at a low temperature, it is also relatively hands-off.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Author: Martha Stewart

Tuscan Biscotti (Cantucci)

Otherwise known as biscotti di Prato, cantucci are twice-baked almond cookies from Tuscany. Martha ups the ante by adding pistachios and two kinds of dried fruit-apricots and cherries.

Author: Martha Stewart

Raisin Pie

This pie, which contains both dark and golden raisins, makes a traditional, delicious dessert for Thanksgiving or anytime.

Author: Martha Stewart

Lemony Angel Food Cake

Remember Mom's heavenly angel food cake? Ours has the same ethereal texture (due to egg whites) but with a bright burst of lemon flavor, thanks to fresh juice and zest. Fluffy citrus cream frosting and...

Author: Martha Stewart

Baba au Rhum

Author: Martha Stewart

Steaks with Balsamic Mustard Sauce

Try this steak with our Rosemary Potatoes and Steamed Green Beans.

Author: Martha Stewart

Candied Ginger

This confection can be used as a garnish for our Fresh Ginger Cake, or served alone at the end of a meal.

Author: Martha Stewart

Quick Spanakopita

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

Mile High Apple Pie

Resist the urge to cut into this pie before it has cooled completely so the juices have time to thicken. This pie tastes even better the day after it has been baked.

Author: Martha Stewart

Crunchy Asian Chicken Salad

This crunchy salad is ready in 10 minutes.

Author: Martha Stewart

Cool Cucumber and Dill Soup

Author: Martha Stewart

Butternut Squash and Sage Lasagna

Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.

Author: Martha Stewart

Jell O Mold

Author: Martha Stewart

Divinity Candy

Making this traditional Southern candy works best on a dry day; too much humidity prevents it from setting. For best texture, work quickly when scooping the candy. If it's setting too quickly, stir in...

Author: Martha Stewart

Zucchini Quesadillas

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

Steamed Asparagus

This member of the lily family has been cultivated for more than 2,000 years. Asparagus is at its peak from February through June and is a good source of fiber, folic acid, and potassium.

Author: Martha Stewart

Chicken Milanese

This recipe calls for chicken, but veal, pork, and turkey work just as well.

Author: Martha Stewart

Cucumber Salad with Radish and Dill

Cucumbers and radishes are a good pair, each offering distinctive texture, flavor, and color. This Cucumber Salad with Radish and Dill is a refreshing side dish.

Author: Martha Stewart

Simple Steak Sauce

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

Honey Caramelized Figs with Yogurt

Meet your new go-to breakfast. A light dusting of cinnamon adds just the right finish.

Author: Martha Stewart

Dirty Mint Chocolate Chip Ice Cream

We have news for you. That supermarket mint chip ice cream with the nuclear-green color? It doesn't have any mint leaves in it. It has mint oil or fake mint flavoring, and that nasty color comes from artificial...

Author: Martha Stewart

White Wine Poached Pears

Author: Martha Stewart

Flourless Chocolate Espresso Cake

This stunner is a naturally gluten-free cake that has a smooth, ultra-rich texture. Packed with decadent dark chocolate and espresso, it's like the mocha latte of your dreams in dessert form. And we haven't...

Author: Martha Stewart

Shredded Carrot and Cabbage Coleslaw

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Author: Martha Stewart

Horseradish Crusted Salmon

To make this dish, a horseradish-and-breadcrumb crust is patted on top of each fillet; the fillets are then broiled until golden brown.

Author: Martha Stewart

Baked Apricots with Almond Topping

A short time in the oven softens sweet apricots and intensifies their flavor. The buttery almond-and-brown-sugar topping turns golden after baking, adding a nutty crunch.

Author: Martha Stewart

Almond Coconut Macaroons

These traditional Passover cookies couldn't be easier to make--just stir and bake--and they require only a handful of ingredients, including crunchy almonds. The result? Coconut treats that are crisp and...

Author: Martha Stewart