A touch of smoky bacon turns frozen peas into a sumptuous side dish.
Author: Martha Stewart
Generous chunks of swordfish and salmon line up with cherry tomatoes in this easy seafood dinner recipe. Basil oil provides the extra flavor for the grilled kebobs.
Author: Martha Stewart
This American-style vegetarian frittata uses cheddar instead of Parmesan and is spiced up with a dash of mustard and hot-pepper sauce.
Author: Martha Stewart
Dress up pizza dough with a topping of Pecorino Romano cheese and caramelized onions to create this crowd-pleasing onion focaccia.
Author: Martha Stewart
A sweet and savory puree of corn, Parmesan cheese, garlic, and olive oil stands in for tomato sauce on this pizza.
Author: Martha Stewart
A modest portion of smoked salmon yields a luxurious spread when blended with sour cream and a touch of lemon juice.
Author: Martha Stewart
Most granola is packed with lots of fat and little nutrition. This version has goodness in every bite and is low in fat. Serve with a dollop of plain yogurt and sliced fresh fruit for a healthy breakfast....
Author: Martha Stewart
Inspired by Korean-style fried chicken, we tossed ours in rice flour, dipped it in batter, and fried it not once but twice for extra crunch and an even, golden color.
Author: Martha Stewart
A chocolate cake enjoys an exalted presence when frosted with an irresistibly sweet, buttery spread. A garnish of shaved coconut takes the cake from diner counter to dinner-party finale.
Author: Martha Stewart
Author: Martha Stewart
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
This substantial frittata is an all-in-one breakfast that includes eggs, potatoes, and sharp cheddar cheese.
Author: Martha Stewart
This is a delicious side dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming),...
Author: Martha Stewart
Blueberry lovers, rejoice! The filling for this easy crumble calls for a whopping two pounds of fresh blueberries. Served in bowls with scoops of vanilla ice cream, it's the ultimate summer dessert. If...
Author: Martha Stewart
This tasty Moroccan fish tagine comes from chef Paula Wolfert, author of " Mediterranean Clay Pot Cooking."Photo courtesy of Ed Anderson.
Author: Martha Stewart
This recipe for vegan Worcestershire sauce makes a fresher alternative to store-bought sauce. Try using it to make Colin Quinn's Irish Lamb Stew.
Author: Martha Stewart
Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.
Author: Martha Stewart
These crunchy cookies get a flavorful kick from black pepper and cinnamon.
Author: Martha Stewart
Pork works well with many kinds of fruit, but the subtle sweetness of fresh figs (plus port wine) makes for an especially seductive combination.
Author: Martha Stewart
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
Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.
Author: Martha Stewart
This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest. Martha made this recipe on episode 706 of Martha Bakes.
Author: Martha Stewart
This crispy, cheesy, meaty croissant showcases Dijonnaise (equal parts mayonnaise and Dijon mustard), one of the test kitchen's favorite condiments. It's also an easy way to enjoy leftover ham.
Author: Martha Stewart
This deceptively simple loaf is inspired by the Portuguese bread known as pao de milho or broa. Sprinkling the top of the bread with water just before baking creates steam and ensures a crisp, toothsome...
Author: Martha Stewart
Spaetzle -- a German dish of tiny noodles -- is often made by forcing dough through thelarge holes of a colander into boiling water;we like to use a potato ricer.
Author: Martha Stewart
Ever-popular sweet potatoes team up with an underrated root vegetable in this silky mash: peppery rutabaga. Garlic and sage cooked in butter, plus a generous dose of cream, make the side dish sing. Serve...
Author: Martha Stewart
This dessert can also be baked in an eight-inch square dish; the cooking time will be the same. Serve it warm, at room temperature, or chilled.
Author: Martha Stewart
In this vegetarian lasagna with no-boil noodles, silky eggplant and umami-rich cremini mushrooms take the place of the meat and serve as delicious foils for three kinds of cheese: mozzarella, ricotta,...
Author: Martha Stewart
Broccoli, garlic, and olive oil add nutrients to a dish of pasta that's easy to whip up on a busy weeknight.
Author: Martha Stewart
This is the perfect sauce for our grilled salmon with citrus sauce.
Author: Martha Stewart
Chocolate and cherries are a match made in sweets heaven. A touch of kirsch -- brandy made from cherries -- enhances the filling for a more pronounced cherry flavor.
Author: Martha Stewart
Whipping up this Thai-inspired curry is faster than waiting for takeout. The secret? Teaming quick-cooking ingredients including fresh shrimp, frozen peas, and couscous with the flavor bomb that is red...
Author: Martha Stewart
This dish is traditionally served with white rice and chutney, and tastes even better the day after its made. Try adding 1/2 cup of shredded coconut before serving for a twist.From the book "Lucinda's...
Author: Martha Stewart
Serve these easdy potatoes with Parsley alongside our Beef Bourguignon.
Author: Martha Stewart
A handful of tweaks turn this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low-fat milk in the filling, and a lighter crust. Brushing the phyllo with just a small amount...
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with blueberries, sour cream, and a lemon-cream topping.
Author: Martha Stewart
Applesauce makes these muffins extra-tender. Fresh diced apple adds a refreshing pop of flavor.
Author: Martha Stewart
This warm satisfying potato leek soup gets fresh flavor from rosemary and parsley.
Author: Martha Stewart
Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. Some slow cookers have a stovetop-safe insert, so you can do all the cooking in one pot....
Author: Martha Stewart
This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites.
Author: Martha Stewart
When you make this juicy chicken recipe, use the leg quarters for dinner tonight and save the breast portions to make Chicken Salad with Lemon-Yogurt Dressing tomorrow.
Author: Martha Stewart
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
A crack or crevice along the top of a pound cake is a good thing-especially when it's filled with a sweet Meyer lemon glaze.
Author: Martha Stewart
Try this steak with our Rosemary Potatoes and Steamed Green Beans.
Author: Martha Stewart
Use this recipe when making our Orange and Jicama Salad.
Author: Martha Stewart
Author: Martha Stewart
A classic bisque is prepared by pureeing the shells with the soup. It creates an intense flavor and also acts as a thickening agent.
Author: Martha Stewart
This recipe is gluten-free. However, it can also be prepared with regular all-purpose and bread flours if you prefer.
Author: Martha Stewart