This sweet, creamy dessert uses only the solid coconut cream found at the top of canned unsweetened coconut milk.
Author: Martha Stewart
Be sure to let the meat rest before slicing into pieces; allowing it to sit helps to retain the juices and flavor.
Author: Martha Stewart
This is a hearty dish for a crowd that satisfies vegetarians as well as carnivores.
Author: Martha Stewart
This delicious fall salad is full of dramatic colors, bright flavors, and contrasting textures.
Author: Martha Stewart
Nothing compares with the juiciness of summer tomatoes; celebrate their flavor and color in this tomato-centric salad.
Author: Martha Stewart
Our rendition of this classic combination gives it a more sophisticated flavor, but one that will still satisfy kids who want cheese on everything.
Author: Martha Stewart
In this no-fuss recipe from chef Chris Schlesinger, toss littleneck clams directly onto the grill, cook until they open, and serve with a wine-butter sauce. Also try:Barbecued Oysters with Bacon and Garlic...
Author: Martha Stewart
Let nothing go to waste. Use the juice from your roasted lamb, along with a few key ingredients, to make a delicious gravy.
Author: Martha Stewart
Ginger and chiles give this Southeast Asian rendition its aroma and spice, while lemongrass lends the soup a seductive floral note. By swapping the traditional seasonings for more exotic ones, you achieve...
Author: Martha Stewart
Yeast makes these biscuits light and airy. Add a smear of Brooke's Mustard Dip and a slice of country ham for a delicious breakfast sandwich.
Author: Martha Stewart
Nutritious spinach gets a protein boost from walnuts and eggs.
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
Applesauce makes these muffins extra-tender. Fresh diced apple adds a refreshing pop of flavor.
Author: Martha Stewart
This recipe for moist Cornish hens with apricot sauce comes from Janet Reynolds of Leesburg, Virginia.
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
Artichokes can be steamed and chilled in advance and served with tarragon-flecked mayonnaise as a simple starter.
Author: Martha Stewart
Pecans work well in this recipe, but you can substitute your favorite nut.
Author: Martha Stewart
Pears mixed with cranberries and sweetened with brown sugar create a juicy crimson filling that gently bubbles up around the faux lattice brushed with apricot jam. You will need a 3/4-inch square cutter...
Author: Martha Stewart
Check our recipe for Roast Beef with Caramelized Shallots and use leftovers for this sandwich.
Author: Martha Stewart
This recipe for strawberry meringue buttercream from "Martha Stewart's Baking Handbook" is the perfect frosting for White Cupcakes.
Author: Martha Stewart
Old-fashioned yet quietly innovative, this custard pie juxtaposes two ordinarily opposing forces -- satisfyingly creamy and ethereally light -- within a single filling. It's also unsparing with the spice...
Author: Martha Stewart
Inspired by pasta alla carbonara, this dish features bacon instead of pancetta, while shallots and peas give the sauce texture.
Author: Martha Stewart
This rich, fudgy frosting is every chocolate lover's dream. Use it when making our Glazed Chocolate Cake or Chocolate Cupcakes.
Author: Martha Stewart
These easy-to-make pork chops are sweet, spicy, and smoky.
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
Ranch dressing pairs up well with sturdy lettuces, not delicate ones, which droop under its heft. Ours also makes a refreshing dip for blanched vegetables such as these mixed beans.
Author: Martha Stewart
This crunchy, spicy side is perfect with our Honey-Teriyaki Chicken.
Author: Martha Stewart
Juicy pork tenderloin is filled with sauteed mushrooms and spinach, then wrapped in store-bought puff pastry lined with a layer of prosciutto. The resulting dish is a true showstopper, inside and out--it's...
Author: Martha Stewart
Serve a scoop of Spice Ice Cream alongside this upside-down cake for a delicious fall dessert.
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
A modest portion of smoked salmon yields a luxurious spread when blended with sour cream and a touch of lemon juice.
Author: Martha Stewart
If the head of escarole is large, use half for the salad and store half in a resealable bag in the refrigerator for another recipe.
Author: Martha Stewart
Our quick version of pizzaiola is brimming with Italian flavors: tomatoes, mozzarella, and oregano. Serve it with a side of your favorite pasta.
Author: Martha Stewart
This warm satisfying potato leek soup gets fresh flavor from rosemary and parsley.
Author: Martha Stewart
No biscuit cutter or pastry blender necessary for this hassle-free recipe! Just clean hands and a few staple ingredients.
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
Ripe, juicy tomatoes are tossed with green olives, capers, and garlic, then finished with Pecorino Romano cheese in this fresh take on the classic Italian pasta dish.
Author: Martha Stewart
For the ultimate chocolate lover, make this rich, dense chocolate cake with an equally intense, chocolatey frosting.
Author: Martha Stewart
Newburg is a traditional New England dish of shellfish in a rich butter sauce flavored with sherry.
Author: Martha Stewart
These elegant confections make a perfect base for toppings like our Caramelized Pineapple or Warm Chocolate Sauce.
Author: Martha Stewart
Crunchy, chewy, buttery, salty, and sweet, these addictive treats satisfy every last corner of your palate.
Author: Martha Stewart
Cube steak is an affordable option for this classic dish, though Lucinda prefers using flavorful sirloin in her version.
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
Using a potato variety that's high in starch, like Yukon gold, will give you fluffier mashed potatoes.
Author: Martha Stewart