Raise a glass to sunny days and balmy nights with this refreshing champagne-and-fruit cocktail.
Author: Martha Stewart
This pasta softens the bitterness of broccoli rabe with salty bacon and crunchy-sweet walnuts for a quick supper.
Author: Martha Stewart
There's beauty (and big, bold flavors) in simplicity. Make this mouthwatering meal tonight--no slaving over the stove required.
Author: Martha Stewart
This pie crust recipe works well with almost any type of filling. Try it with this Veggie Goat Cheese Tart from Jenny Park, a member of the L.A. Ladies' Choir and owner of Trails Cafe in Los Angeles.
Author: Martha Stewart
Packing all of the comforting flavors of apple pie without any of the fruit, this pioneer pie harkens back to a time when produce was scarce but ingenuity was in full supply. This dessert gets its apple-pie-like...
Author: Martha Stewart
Enjoy a side of our Braised Endive in Mustard Vinaigrette alongside the pasta.
Author: Martha Stewart
This Southern side dish pairs well with fried chicken or grilled pork and shrimp.
Author: Martha Stewart
Author: Martha Stewart
A dash of seasonal cinnamon ensures this refreshing rum punch recipe from Locanda Verde bartender Naren Young will be a welcome addition to any holiday party. Also Try: Horse and Carriage Punch
Author: Martha Stewart
This soup is the essence of carrots, but a sprinkling of breadcrumbs sauteed in olive oil adds crunch and just a hint of richness.
Author: Martha Stewart
The warm cookies can be formed into ice-cream cones; or let them cool flat, and serve alongside a dish of fresh berries with whipped cream or ice cream.
Author: Martha Stewart
This yeast dough recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company.Use the dough to makeSugar Buns, Sticky Buns,...
Author: Martha Stewart
Covered with white-chocolate ganache, this strawberry-mousse cake makes a delightful sweet ending to a summer party.
Author: Martha Stewart
Sugary, nutty shortbread is a sure sign of the holidays.
Author: Martha Stewart
This mustard sauce contrasts nicely against the sweet flavor of fresh crab claws.
Author: Martha Stewart
The sweetness of the onions is a nice contrast to the strong taste of the Brussels sprouts. Garnish with toasted hazelnuts, if desired.
Author: Martha Stewart
Syrian Aleppo pepper is mildly spicy, smoky, and complex. This recipe calls for a generous amount because most of it ends up in our gravy recipe, giving it a mysterious richness.
Author: Martha Stewart
No white potatoes here! Just sweet potatoes and cauliflower mashed until silky and amped up with milk, butter, and a touch of nutmeg and cayenne.
Author: Martha Stewart
Our tasty version of a classic Nicoise salad can also be turned into a sandwich.
Author: Martha Stewart
Not as famous as Pad Thai but just as delicious, this classic Thai dish calls for stir-frying rice noodles with soy sauce. The unique flavor comes from browning the ingredients and allowing the sauce to...
Author: Martha Stewart
Here, vegetables, aromatic herbs, and wine combine to make a savory broth that infuses salmon fillets with a wholesome flavor and leaves out added fats and oils.
Author: Martha Stewart
A tea sandwich becomes breakfast or lunch-worthy thanks to hard-boiled eggs and bacon.
Author: Martha Stewart
Try this cool and crunchy vegetable side dish on a warm day.
Author: Martha Stewart
Closely related to potato pancakes, the potato waffle has one advantage -- it reheats exceptionally well and therefore can be made in advance. Serve with your favorite brunch foods, such as soft-boiled...
Author: Martha Stewart
When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try all these delicious variations: Classic, Mushroom-Artichoke, Spinach-Cheese, Chicken-Pear,...
Author: Martha Stewart
The chocolate filling rolled into these chewy Christmas pinwheel cookies creates a fudgy, brownie-like swirl that's completely irresistible.
Author: Martha Stewart
This traditional wine reduction tops the cote du boeuf shared with us by chefs Lee Hanson and Riad Nasr, of New York City's Balthazar and Pastis restaurants.
Author: Martha Stewart
Instead of being rubbed on the skin, spicy ginger-chile butter is spread under the skin, giving the roasted chicken a more intense flavor.
Author: Martha Stewart
Be careful when transferring the fish from the baking dish to the plate -- flounder is a fragile fish that falls apart easily. The lemons will be tender enough to eat, rind and all.
Author: Martha Stewart
Cranberries get a boost from wild Maine blueberries, fresh ginger, orange (zest and juice), and sage in this superlative sauce that deserves a spot on your Thanksgiving table.
Author: Martha Stewart
Sweet and spicy corn salad is the perfect foil for grilled pork medallions flavored with chili and lime.
Author: Martha Stewart
This recipe for hard-shell blue crabs comes from Rob Cernak, owner of Obrycki's Crab House in Baltimore. It's best to keep the crabs on ice. If you are unable to do so, make certain to wet them before...
Author: Martha Stewart
These cheerful nibbles are inspired by Martha's signature lemon meringue pie. Martha made this recipe on Martha Bakes episode 308.
Author: Martha Stewart
Make this stuffing for our Roast Turkey with Rosemary and Lemon. Pan-fry leftover stuffing and serve with eggs for a post-holiday brunch.
Author: Martha Stewart
Turkey isn't just for serving on Thanksgiving! This is a super simple roast turkey recipe that's delicious any night of the week. Serve with a gravy made from flavorful fortified Madeira wine.
Author: Martha Stewart
Pair lentils with your favorite vegetables to make this flavorful, hearty soup.
Author: Martha Stewart
Caramel apples are a favorite autumnal dessert for a reason. Take your pick: Crisp, tart, juicy, sweet, crunchy. Apples are in season and perfect in these glazed desserts.
Author: Martha Stewart
Not only is pork shoulder roast more budget-friendly than pork chops or a pork loin, but it also has rich flavor and is very versatile. Braising, roasting, or stewing all result in moist, tender meat.
Author: Martha Stewart
Take our Classic Shortbread to the next level by covering it in melted chocolate-toffee bars and sprinkling shards of candy on top.
Author: Martha Stewart
This Korean dish, which comes from Norm Matthews of Junction City, Kansas, features paper-thin slices of meat marinated in a salty-sweet sauce. It is served over rice or wrapped in lettuce leaves.
Author: Martha Stewart
With all the richness of a traditional potato gratin, this vegetable rendition is just as satisfying, but it's healthier.
Author: Martha Stewart
You can stuff anything into a poblano chile and fry it, and it will taste good. Serve this rendition with sour cream as a side dish or as a vegetarian main dish. Recipe copyright 2012 by Eugenia Bone.
Author: Martha Stewart
This recipe comes to us from Jorjett Strumme of Seaside, Oregon, one of the runners-up in our Cookie of the Week contest.
Author: Martha Stewart
Author: Martha Stewart
The brisket in this Homemade Corned Beef with Vegetables needs to brine for two weeks, so plan ahead. Pink curing salt develops flavor and while the brisket can be made without it, the result won't be...
Author: Martha Stewart