When sautéed in olive oil, escarole needs little more than a bit of garlic and a touch of salt and pepper to make a satisfying side dish.
Author: Martha Stewart
Knockwurst can be boiled or steamed but is at its best when lightly grilled and served with good pretzels, yellow or Dijon mustard, and a pale ale; a "hobo pack" of cremini mushrooms and garlic, also cooked...
Author: Martha Stewart
A simple balsamic-glaze turns semisweet cipollini onions into a sophisticated side dish. Also Try:Potato-Wrapped Halibut, Sauteed Spinach
Author: Martha Stewart
It's a new twist on the classic lemon bar: A light, extra-tart Key lime filling on a shortbread crust laced with coconut and white chocolate.
Author: Martha Stewart
These hulled pumpkin seeds are tossed with lime juice for zing and chili powder for spice (we like arbol for its extra kick), and then toasted into a crunchy-and addictive- appetizer or snack. Counter...
Author: Martha Stewart
Some simple ingredients plus a little bit of planning can turn a great dinner into two. Use the leftover chicken half to make Pasta with Chicken and Peas the next day.
Author: Martha Stewart
Instead of potatoes, try these baked root-vegetable fries -- they're slightly sweet.
Author: Martha Stewart
This delicious recipe for Rob Morrison's meat loaf is the perfect dinner your entire family will love.
Author: Martha Stewart
Keep the waffles warm in a 200-degree oven while making the chicken.
Author: Martha Stewart
This Mexican casserole layered with tortillas has the heft of Italian lasagna and is just as tasty.
Author: Martha Stewart
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can lift the skins out of the cooked jam with a fork.
Author: Martha Stewart
To make four individual pancakes, you will need four little cast-iron skillets, 6 1/4 inches to 6 1/2 inches in diameter. You can use one 12-inch cast-iron skillet instead; it will take about 20 minutes...
Author: Martha Stewart
These chocolate truffles have a subtle coffee flavor. Use them to top the Mocha Bubble Cake, or make an extra batch and serve them on their own.
Author: Martha Stewart
An omelet cooks in a matter of seconds, so have your ingredients ready to go. Tarragon, chives, parsley, and chervil make up the classic quartet known as fines herbes.
Author: Martha Stewart
To give them a light crust, which makes them easier to pick up, meatballs can be rolled in a breadcrumb-and-flour mixture before frying.
Author: Martha Stewart
This classic baked potato dish goes well with roasted chicken, beef, or pork.
Author: Martha Stewart
Sauteed spinach is a simple and healthy side. This version is seasoned with garlic and coarse salt.
Author: Martha Stewart
This recipe features dried figs, which can be found year-round, poached in wine, for a delicious winter dessert.
Author: Martha Stewart
The aroma of a roasting leg of lamb will entice you with delicious promise long before you sit down to eat. This classic preparation-smothered with Dijon mustard and herbs, surrounded by spring vegetables,...
Author: Martha Stewart
This recipe for basic snap peas is from Chef David Waltuck of Chanterelle restaurant.
Author: Martha Stewart
This easy pasta dish satisfies everyone and it's ready so quickly.
Author: Martha Stewart
For the best results, choose sugar snap peas with plump, smooth-looking pods and a bright green color; select English peas in crisp, brittle pods for shelling.
Author: Martha Stewart
The perfect make-ahead brunch, this casserole has the flavors of a blintz in French toast form. Instead of the more traditional cottage cheese, creamy ricotta goes into the custard poured on top of the...
Author: Martha Stewart
Other mix-ins include sliced black olives, chopped fresh parsley, chopped fresh chives, walnut pieces, chopped dill pickles, and capers.
Author: Martha Stewart
A sprinkling of fresh mint turns a simple side into a superstar.
Author: Martha Stewart
For the sweetest corn possible, keep just-bought ears at room temperature; refrigeration causes the natural sugars to convert more quickly to starch. This recipe for corn on the cob with herbed butter...
Author: Martha Stewart
What goes into a traditional bouillabaisse? That depends on whom you ask. But a pot typically includes at least four kinds of fish -- some firm and some soft -- as well as fennel, garlic, olive oil, onion,...
Author: Martha Stewart
You can substitute bass, hake, or haddock for the cod in this one-pot casserole.
Author: Martha Stewart
In this marvelous make-ahead dessert for two, airy chocolate mousse is layered with crushed store-bought spice cookies and topped with generous dollops of whipped cream.
Author: Martha Stewart
Use this vanilla Fluffy Vanilla Buttercream Frosting when making any of your favorite cupcakes.
Author: Martha Stewart
Canned chicken soup has nothing on this delicious chicken soup recipe. Chicken and hearty vegetables come together to make a family-friendly soup that's sure to become one of your go-to recipes on cold...
Author: Martha Stewart
Author: Martha Stewart
Steak-and-cheese quesadillas, served with a side of black-bean salsa, make a quick, delicious dinner.
Author: Martha Stewart
Steam your pudding in a deep pot with a tight-fitting lid so the steam has room to circulate. Keep a kettle of hot water on hand to refill the pot if necessary. Do not allow the pudding to cool much longer...
Author: Martha Stewart
Simmering horseradish in cream tempers its pungency; that's the first step in making this distinctive version of mashed potatoes, which nicely complements a sumptuous main course.
Author: Martha Stewart
These healthy tacos are easy to prepare and filled with flavorful cilantro.
Author: Martha Stewart
Balsamic gets a brief blitz in the blender with rosemary, mustard, and garlic in this quick-to-make dressing that doubles as a marinade.
Author: Martha Stewart
For this all-American classic, use a great homemade sauce and slow-cook a whole bird for the juiciest results.
Author: Martha Stewart
Sea salt gives these roasted nuts a clean, salty flavor.
Author: Martha Stewart
A bright side dish featuring spring seasonal produce like carrots and snap peas will perk up any Easter dinner table or buffet. The fact that it can serve a crowd while taking only 30 minutes from start...
Author: Greg Lofts
Serve this pork alongside Dried Fruit Compote, then use leftovers to make our Roasted Pork Loin Sandwich with Warm Fruit Chutney.
Author: Martha Stewart
Seafood is a must for the Feast of the Seven Fishes, an Italian Christmas Eve tradition. This salad with squid, shrimp, mussels, and crab is a delicious way to kick off the meal.
Author: Martha Stewart
These delicious baked polenta fries can be made using tubes of prepared polenta found in the refrigerated section of local supermarkets.
Author: Martha Stewart
Chicken breasts are rolled with a tasty filling of broccoli rabe and low fat ricotta.
Author: Martha Stewart
This sauce is for Emeril Lagasse's recipe for Grilled Banana Splits.
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
Tangerine juice adds zest to the batter and glaze of this festive Bundt cake. Thin skins make tangerines a breeze to squeeze by hand. For smooth, pulp-free juice (great in this glaze), strain juice through...
Author: Martha Stewart
Two morning favorites get even better when combined into one delicious -- and healthy! -- smoothie.
Author: Martha Stewart