Easy and elegant, this four-ingredient shrimp recipe comes together in a flash. Marinate the shrimp for 15 minutes, grill, and add to a bright summer salad for a delicious lunch.
Author: Martha Stewart
Two morning favorites get even better when combined into one delicious -- and healthy! -- smoothie.
Author: Martha Stewart
Author: Martha Stewart
These spicy chicken wings have a citrus flavor that's slightly sweet with some heat.
Author: Martha Stewart
The thinner the potatoes are cut, the crispier they'll become in the oven.
Author: Martha Stewart
Designer Elie Tahari's lamb recipe is from the "American Fashion Cookbook," a collection from the Council of Fashion Designers of America.
Author: Martha Stewart
Milk and heavy cream form the base for this egg-free ice cream recipe, while rhubarb and strawberries work in tandem for a delectable late-spring dessert. Kirsch, a sour cherry liqueur, enhances the tart,...
Author: Martha Stewart
Convert those at your Thanksgiving table who are staunch canned cranberry jelly fans with this fresh version that you can make up to a week before.
Author: Martha Stewart
Each tender cookie has a gooey marshmallow lodged inside, plus it's all covered in chocolate. The cookies are perfect for sharing at holidays and events or for selling at bake sales.
Author: Martha Stewart
Everyone will love munching on these all-natural fruit pops when the weather turns steamy.
Author: Martha Stewart
Swapping coconut milk in for cream in a standard chocolate-ganache recipe yields a rich dairy-free topping. Because of the high ratio of coconut milk to chocolate, the frosting will take longer to thicken,...
Author: Martha Stewart
The perfect size for an appetite-whetting first course at supper, the quail also make an elegant lunch.
Author: Martha Stewart
Nothing but fruit: These thin slices will need a couple of hours in the oven to dry out and firm up, but it's mostly hands-off -- you'll just need to flip them halfway through.
Author: Martha Stewart
Stuffing turns a standard roast chicken into something special. Tying the legs helps the bird cook evenly and keep its shape, so it looks gorgeous when you bring it to the table.
Author: Martha Stewart
A pan of warm bread pudding transforms day-old bread -- plus eggs and cream -- into an indulgence. This version has Creole roots, with cubes of baguette and a sauce that's flavored by a healthy dose of...
Author: Martha Stewart
Give this popular Spanish drink time to sit-the longer the fruits and wine get to know each other the better.
Author: Martha Stewart
Paired together with a chocolate drizzle, the texture of this cake turns out a decadent bite not unlike that of a candy bar. Martha made this recipe in episode 506 of Martha Bakes
Author: Martha Stewart
For the ultimate chocolate lover, make this rich, dense chocolate cake with an equally intense, chocolatey frosting.
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
Use this recipe for macerated strawberries to finish off our Almond Biscuits with Sweetened Ricotta. The strawberries are also delicious served over ice cream or yogurt.
Author: Martha Stewart
Both Scotch bonnet and habanero chiles work in this recipe. The habanero has a straight-up heat, while that of Scotch bonnets tends to be sweeter and more floral. It's wise to wear rubber gloves when chopping...
Author: Martha Stewart
Souvlaki is usually served with tzatziki, a yogurt sauce with cucumbers. This version has more cucumber than yogurt, for a dish with crunch and freshness but few calories.
Author: Martha Stewart
The olive topping on our cod was inspired by tapenade; it includes olives, anchovies, capers, olive oil, and lemon juice. Use a ceramic or glass baking dish; an aluminum dish could react with the acidic...
Author: Martha Stewart
Dumpling wrappers-Chinese wonton or Japanese gyoza skins-are widely available in the frozen-food section of most markets. They're the base for these savory, delicious pot stickers that you can make at...
Author: Martha Stewart
This simple pork chop recipe is the perfect dish to serve for a weeknight dinner. Add a side of Spring Peas with Mint and you're ready to go.
Author: Martha Stewart
Author: Martha Stewart
Salmon is assertive in flavor and will hold its own superbly combined with robust ingredients like bitter greens, sharp cheese, garlic, and red-pepper flakes.
Author: Martha Stewart
We used a mixture of smooth and grainy mustards, but you may choose either.
Author: Martha Stewart
Applesauce is hidden beneath paper-thin, petal-like slices of Empire apples. The fluted pastry shell is filled with the rosy sauce that's spiked with Calvados. More Calvados and a glaze of red currant...
Author: Martha Stewart
This recipe is a great side dish to any meal. For breakfast, try it piled on a plate with a fried egg on top.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Roasted garlic and Pecorino Romano add flavor to this rich, creamy sauce that will satisfy just about anyone at your dinner table.
Author: Martha Stewart
This sandwich upgrades the ordinary BLT to extraordinary by replacing tomatoes with shredded rotisserie chicken (from the supermarket) and slices of creamy avocado.
Author: Martha Stewart
You can also simmer beans in a slow cooker after soaking them and adding aromatics.
Author: Martha Stewart
No cloying mayonnaise for our outdoor-friendly potato salad. Just apple-cider vinegar, olive oil, and plenty of fresh parsley and basil.
Author: Martha Stewart
This delicious recipe, perfect for Easter gatherings, is courtesy of sisters Gerry DiSanto and Nina Scavone.
Author: Martha Stewart
This recipe for grilled halloumi cheese with preserved lemons and olives is courtesy of Jeremy Meltzer.
Author: Martha Stewart
We all need more pumpkin spice in our lives! Start your weekend right with these fragrant, tender waffles.
Author: Martha Stewart
This classic Thanksgiving recipe comes from Jean Clapp of Ipswich, Massachusetts.
Author: Martha Stewart
The ginger-butter-maple syrup glaze is used in the last half hour of cooking for best flavor.
Author: Martha Stewart
Filled with roasted chestnuts and sweet Italian sausage, this recipe is the ideal stuffing for a Thanksgiving feast.
Author: Martha Stewart
Dress up an arugula salad with colorful oranges and beets, using this simple recipe from "Everyday Food: Fresh Flavor Fast."
Author: Martha Stewart
This ham-and-cheese panini is a delicious and filling sandwich sure to please the whole family.
Author: Martha Stewart
While it's unclear whether the origin of this Thai curry dish is Muslim, Indian, or Malaysian, one thing is for sure: it's absolutely delicious. Massaman curry paste is chock-full of fragrant spices, from...
Author: Martha Stewart
This "jelly" does not require the sterilizing and sealing process commonly used for jams and preserves. Simply keep it refrigerated in an airtight container, and enjoy for up to 2 weeks.
Author: Martha Stewart
To keep them crisp, the green beans are cooked separately, then quickly stir-fried in a hot skillet with the peppers, pork, and sauce.
Author: Martha Stewart
Club soda gives the batter a lighter texture so this tempura fries up extra crisply.
Author: Martha Stewart
Pickled onions add a puckery punch to a staple tomato and cucumber salad.
Author: Martha Stewart
Don't be put off by a celery root's appearance; this vegetable, also called celeriac, will win you over with its creamy texture and mild celery flavor.
Author: Martha Stewart
No beans in this hearty ground beef-based chili! The meat is cooked with aromatics, then amped up with fire-roasted tomatoes, chili powder, and cocoa.
Author: Riley Wofford