Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.
Author: Martha Stewart
This simple slaw is great for picnics or backyard barbecues. Fennel updates the classic recipe by adding a sweet licorice flavor.
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
The classic combination of beets and goat cheese gets tossed with peppery arugula and bitter frisee for a light meal.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
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
This simple and light shrimp dish is great when served with crusty bread, pasta, or polenta. For an extra kick, season shrimp with a pinch of cayenne.
Author: Martha Stewart
This recipe calls for chicken, but veal, pork, and turkey work just as well.
Author: Martha Stewart
Everyday ingredients - bacon, onion, vinegar, and sugar - beget sophisticated results from a one-skillet recipe, submitted here by Suzanne Jenuleson of Medina, Ohio.
Author: Martha Stewart
Anchovies are the surprise ingredient, adding another layer of umami to this savory tart.
Author: Martha Stewart
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
Serve this citrus-infused Israeli Couscous side with our Slow-Cooked Lamb with Prunes and Dried Apricots.
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
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
This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Rum Raisin and Cashew drop cookies.
Author: Martha Stewart
This easy weeknight roasted chicken breasts dish features the sweet flavors of roasted carrots, onions, and prunes. Peel carrots with a vegetable peeler; trim ends. Use a sharp knife to halve carrots lengthwise....
Author: Martha Stewart
This roasted jumbo prawn recipe is courtesy of chef Jim Botscaos and can be found in his cookbook, " The New Greek Cuisine."
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
Serve this sauce with Commander's Palace Bread Pudding Souffle.
Author: Martha Stewart
Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Pepper Jack cheese and a combination of black beans and corn tortillas give this meatless...
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
This old-fashioned American cake is baked in a cast-iron skillet. Peaches give the cake a moist texture; the almond topping makes it crunchy
Author: Martha Stewart
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
Caramelized apples top a cake spiced with ginger, cinnamon, and nutmeg.
Author: Martha Stewart
Coddling is a gentle steaming method that yields a tender egg. The eggs are cooked individually in coddling cups-ceramic cups with screw-on lids available at kitchen-supply stores. Four-ounce baby-food...
Author: Martha Stewart
Create two delicious dishes in one. Reinvent the classic duo by baking fluffy mashed potatoes into the middle of meatloaf.
Author: Martha Stewart
Cook this simple poached salmon at the beginning of the week and use it in salads and sandwiches or as a main course on busy weeknights.
Author: Martha Stewart
Use this recipe when making our Orange and Jicama Salad.
Author: Martha Stewart
Try this steak with our Rosemary Potatoes and Steamed Green Beans.
Author: Martha Stewart
These stewed apples go well with whole-grain waffles, pancakes, oatmeal or other hot breakfast cereals.
Author: Martha Stewart
Freshly squeezed orange juice adds another layer of flavor and sets this otherwise classic margarita apart.
Author: Martha Stewart
Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.
Author: Martha Stewart
This meringue is used for our Pavlova with Fresh Red Fruits. It will produce a meringue that is crisp on the outside and chewy on the inside.
Author: Martha Stewart
Dim the lights when you flambé this strawberry-brown-sugar-rum sauce over crepes tableside. It makes for one spectacular and delicious dessert.
Author: Martha Stewart
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
Here's a new take on cheesecake, only easier and in tart form. The no-bake cream-cheese filling floats on a crisp and buttery press-in crust. Top it with thin peach wedges (peeled for a luxurious finish)...
Author: Martha Stewart
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
This warm and comforting dish is the epitome of fall flavors.
Author: Martha Stewart
These tart squares use lemon and dried cranberries instead of fresh, so you can make them for dessert any time of year.
Author: Martha Stewart
This mouthwatering Italian recipe for gnocchi with tomato sauce was adapted from Martha Stewart Living, February 2004.
Author: Martha Stewart
Ready for a risotto master class? Our test kitchen's foolproof recipe turns out perfectly al dente rice with a rich, creamy sauce every time. Lemon zest and juice, plus plenty of fresh parsley, give it...
Author: Martha Stewart
This recipe comes to us courtesy of chef Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts.
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