A mustard vinaigrette gives this Mediterranean-inspired dish its tangy flavor. Drizzle some over a leafy-green salad, and serve it on the side.
Author: Martha Stewart
You don't have to cook anything to make this sandwich -- pick up a rotisserie chicken, or substitute leftover Thanksgiving turkey.
Author: Martha Stewart
There are many ways to roast a turkey. Our preparation becomes very aromatic as it cooks, thanks to roasted garlic and herbs.
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
Looking for a special main for a holiday meal? You found it. This herb-stuffed pork roast will impress everyone at the table (and you'll be impressed with how easy it is to pull off).
Author: Martha Stewart
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
These simple gnocchi are made from russet potatoes, flour, and egg. Serve them tossed with butter as a side dish or with a more substantial sauce for a main course.
Author: Martha Stewart
These elegant confections make a perfect base for toppings like our Caramelized Pineapple or Warm Chocolate Sauce.
Author: Martha Stewart
The recipe for this savory side dish comes from Norm Matthews of Junction City, Kansas.
Author: Martha Stewart
Serve this quick-cook sauce over your favorite pasta with a dusting of freshly grated Parmesan cheese.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Author: Martha Stewart
Stone-ground grits ensure nicely textured (never mushy!) results. Here, they're simmered with chicken broth until thick and creamy and finished with butter and cheese. They're the cornerstone of our Make-Ahead...
Author: Martha Stewart
Pave, the French word for "paving stones," is a term chef Thomas Keller uses to describe any such rectangular or square food preparation. Try his recipe -- a slightly more refined version of scalloped...
Author: Martha Stewart
Striking stripes of vanilla and chocolate hide beneath a thick coating of glossy chocolate frosting in this dramatic cake. Best of all, it's surprisingly simple to pull off; the pattern is created by alternating...
Author: Martha Stewart
Beouf Bourguignon is a classic French-style stew that simmers slowly for several hours, so it's perfect for a weekend feast.
Author: Martha Stewart
Cooking carrots in a bit of water, butter, and sugar brings out their delicate flavor and coats them with a thin glaze. Instead of baby carrots, you can substitute medium carrots, cut into thin slices....
Author: Martha Stewart
Add these sweet and crunchy candied hazelnut confections to a salad, sprinkle some over ice cream, or eat them on their own.
Author: Martha Stewart
This Southwestern corn chowder is lighter than most and it makes a perfect lunch.
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
With a fresh and spicy homemade broth and an array of colorful and crunchy toppings, here's a soup to warm up even the chilliest of evenings. This recipe uses a whole bird, making it not only a satisfying...
Author: Shira Bocar
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 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 salsa goes well with grilled or broiled chicken, pork, seafood, or beef.
Author: Martha Stewart
Carrot, celery, and onion infuse this couscous with loads of flavor.
Author: Martha Stewart
Plump shrimp are cooked with aromatic fennel, sweet fresh corn, smoky chipotles in adobo, and a splash of cream for good measure in this flavor-packed pasta dinner.
Author: Martha Stewart
This Sprinkles' Strawberry Frosting recipe is the perfect topper for Candace Nelson's Strawberry Cupcakes.
Author: Martha Stewart
This delicious fall salad is full of dramatic colors, bright flavors, and contrasting textures.
Author: Martha Stewart
In this cleverly customizable cookie, peanuts, almonds, and cashews work equally well for the nut and nut-butter components of the recipe. (It's best to stick to one type of nut per batch.) To amp up the...
Author: Martha Stewart
You can use any assortment of farmers' market and tropical fruits for this impressive brunch spread. Bonus: you can make all the accompaniments in advance: juicy poached peaches, creamy ricotta flavored...
Author: Martha Stewart
Fresh cranberries are available from October through December. Ripe berries are deep red and very firm. Before using them, rinse in a bowl of cold water; discard any unripe ones that float to the top.
Author: Martha Stewart
Serve this tangy dip with an artful array of vegetables.
Author: Martha Stewart
These crispy breadsticks pair perfectly with our Hummus Dip.
Author: Martha Stewart
These versatile legumes are full of protein, fiber, and iron. Roast them up for a snack you can keep handy for up to a week.
Author: Martha Stewart
A combination of puréed corn and whole corn kernels make up this creamy side dish recipe. If you don't want this dish too spicy, use only the flesh of the jalapeños and discard the seeds, which hold...
Author: Martha Stewart
Honey, soy sauce, and a splash of water make a simple sticky glaze. Lining the pan with aluminum foil eases after-dinner clean-up. Serve these lightly sweetened drumsticks with our Warm Potato-Veggie Salad...
Author: Martha Stewart
Rich and fruity, this fudge takes its flavor cues from the classic Italian Christmas bread panettone. It also requires minimal work--just mix the ingredients, pour into a loaf pan, and let set in the refrigerator....
Author: Martha Stewart
The homemade version of this classic candy is considerably better than what you used to get in your trick-or-treat bucket.
Author: Martha Stewart
Use this recipe in the sauce for our Normandy-Style Chicken and Leeks. Leftover creme fraiche makes a delicious accompaniment to fruit desserts.
Author: Martha Stewart
Canned tuna is good for more than just sandwiches. Italians use it to give substance to their pasta dishes.
Author: Martha Stewart
Dry-brining a turkey ensures a moist and seasoned bird that also takes up less space in the refrigerator than a wet-brined one. Don't dry-brine a kosher (previously salted) turkey; the result will be too...
Author: Martha Stewart
To feed a hungry crowd, try this sweet glaze on four pounds of chicken wings. Whether you're serving them for game day or as an extra-special dinner, their flavor packs a punch thanks to orange juice concentrate,...
Author: Martha Stewart
Flageolet, pale-green kidney beans, are prevalent in French cooking. Their delicate flavor is well suited for simple preparations and is particularly good with lamb. We served them with Mint and Pistachio...
Author: Martha Stewart
To prolong the taste of spring, enjoy the earthy flavor of our roast chicken with some oil-packed artichokes.
Author: Martha Stewart
You can use frozen blueberries in these hearty cornmeal muffins. They're perfectly moist, thanks to the addition of buttermilk, and lightly sweetened with a touch of brown-rice syrup in the batter and...
Author: Martha Stewart
The chipotle chiles in this stovetop casserole lend an earthy, subtle heat to the dish. This make-ahead meal is perfect for dinner on a cool fall night.
Author: Martha Stewart
Dried fruits like apricots, prunes, and golden raisins are plumped with brandy and flavored with a vanilla bean.
Author: Martha Stewart
White asparagus, which is grown without sunlight, to keep it from becoming green, is the preferred form for the vegetable in Europe. This recipe makes an excellent first course, with the mildly nutty flavor...
Author: Martha Stewart
These vegetables, roasted with garlic, are a scintillating side dish.
Author: Martha Stewart