This delicious souffle is from chef Sam Beall's " The Blackberry Farm Cookbook."Also Try: Skillet SlawPhoto courtesy of beall + thomas photography.
Author: Martha Stewart
Garlic Scalloped Potatoes make for a decadent side dish for the holidays, or even a special weeknight dinner.
Author: Martha Stewart
Use spoonfuls of this tomato-and-olive salad to top a fresh serving of tuna.
Author: Martha Stewart
Smoked paprika and bacon lend loads of flavor to this easy pasta dish.
Author: Martha Stewart
Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.
Author: Martha Stewart
Best used for quick-cooking boneless cuts, sauteing is all about temperature. Start with a hot pan, and cook the chicken in batches so that it browns easily. You can also make a sauce in the same pan.
Author: Martha Stewart
Broccolini looks like baby broccoli, but it's actually a natural hybrid of broccoli and Chinese kale. (If you can't find it, broccoli rabe can be used in its place.) The tender stalks are blanched first...
Author: Martha Stewart
These crispy squares can also be lightly fried for a delicious appetizer or side dish.
Author: Martha Stewart
A chili rub precedes the barbecue sauce as these drumsticks get a full flavor treatment.
Author: Martha Stewart
Use our three tips to ace a taste test without adding fat: Start with well-trimmed chops, brush on a spicy glaze instead of oil, and broil the meat instead of sauteing.
Author: Martha Stewart
Start braising anywhere from 2 days to 2 hours before serving; as the meat stands in the rich sauce, the flavors have more time to develop.
Author: Martha Stewart
This easy Indian-inspired weeknight dinner comes together in under an hour. Save leftovers for lunch the next day, as the flavor only gets better.
Author: Martha Stewart
To make this pie for 6 to 8 people, simply halve the recipe and make it in a 9-inch pie plate.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
You can keep everything you need for this dish on hand -- sausage and collards in the freezer, canned beans, onion, and vinegar in the pantry.
Author: Martha Stewart
Cheesy mashed potatoes are great when served with Classic Meatloaf.
Author: Martha Stewart
A longer cousin of the common string bean, Chinese long beans add color and flavor to chef Pierre Schaedelin's braised short ribs from "Martha's Entertaining."
Author: Martha Stewart
This delicious salsa recipe is courtesy of chef Emeril Lagasse, and makes a wonderful topping for his Grilled Pork Tenderloin.
Author: Martha Stewart
Sauteed mushrooms, cooked black beans, and store-bought salsa are layered with corn tortillas in a baking dish to create this Tex-Mex-inspired casserole.
Author: Martha Stewart
A poached egg on a pile of tender steamed asparagus is a fine meal; a shaving of hard aged cheese, such as Parmesan, is an added treat -- and don't forget freshly ground pepper.
Author: Martha Stewart
Serve this stir-fry with rice, or try it over a bed of shredded Napa cabbage.
Author: Martha Stewart
Author: Martha Stewart
Picadillo is a dish consisting of ground beef, onions, garlic, and tomatoes.
Author: Martha Stewart
Squash filling and peppery greens are placedinthe center of sheets of pasta, which are rolled into thetubular cannelloni shape, sealing the vegetables inside. Servethe finished dish with red wine and rustic...
Author: Martha Stewart
This moist and flavorful cornbread dressing from Alabama chef Scott Peacock uses a homemade buttermilk cornbread and adds celery, onions, sage, and roasted pecans that get stirred in right before baking...
Author: Martha Stewart
Lightly caramelized fruit makes for a great, healthy start to your day.
Author: Martha Stewart
Hailing from the Abruzzo region of central Italy, these wafer cookies get their intricate shape by cooking a waffle-like batter between two hot iron plates. Martha flavors hers with toasted anise seeds...
Author: Martha Stewart
Toss that mix; it's just as easy to make flavored gelatin from scratch with a few ingredients.
Author: Martha Stewart
This herbed couscous dish is ready to go in 10 minutes.
Author: Martha Stewart
Cutting chorizo on the bias ensures even cooking and a flavorful, charred bite. Pair it with shrimp for a summer recipe on skewers, which instantly becomes the perfect for outdoor dinner.
Author: Martha Stewart
You can't go wrong with this classic flavor pairing.
Author: Martha Stewart
This recipe for oatmeal-raisin squares is a delicious snack perfect for after school.
Author: Martha Stewart
Craving some down-home Southern fare? Serve this perfect combo any time of the day.
Author: Martha Stewart
Package some of these buttery, nut-edged cookies in a pretty jar as a gift.
Author: Martha Stewart
The flavor of pears is wonderful with earthy squash. Another great combo? This soup plus a grilled cheese sandwich make a cozy, comforting lunch.
Author: Martha Stewart
Author: Martha Stewart
Puffy Yorkshire pudding is a classic English accompaniment to roasted meats. This version comes from author Molly Stevens's cookbook "All About Roasting."
Author: Martha Stewart
Although impressive-looking, these potatoes couldn't be simpler. The finishing touch? A coating of sage butter.
Author: Martha Stewart
This simple shortbread recipe is patted firmly into a baking pan; shapes are cut with a cookie cutter.
Author: Martha Stewart
Show your love with these adorable sugar cookies! They're cut out in heart shapes and decorated with royal icing and edible luster dust.
Author: Martha Stewart
Juicy, ripe peaches star in this easy-to-make dessert, but you can also substitute other stone fruits like nectarines or plums -- or even combine several.
Author: Martha Stewart
Cilantro can be polarizing, but many cooks around the world rely on it for the fresh, citrusy element it adds to an array of dishes -- like this pasta dish with Southeast Asian flair.
Author: Martha Stewart
This recipe is adapted from Jamie Oliver's cookbook, "The Naked Chef Takes Off" (Hyperion, 2001).
Author: Martha Stewart
This dish comes together in a flash, making it ideal for weeknight dinners. Serve it with our Roasted Sesame Asparagus and some rice or couscous.
Author: Martha Stewart
Chef Todd English's recipe is a classic souffle made with pumpkin puree. Enhanced with pumpkin pie spices, the subtle flavor melds well with the airy texture of the egg-based souffle.
Author: Martha Stewart
In Spain, tortilla refers to a hearty egg-and-potato dish that's eaten warm or cold any time of day. Red bell pepper gives this version another layer of flavor.
Author: Martha Stewart
These tangy lemon desserts are baked in a hot-water bath, which helps them to stay creamy and custardy beneath their golden, cakey tops.
Author: Martha Stewart
For a dainty take on our Classic Caramel Apples, use Lady apples; for an artistic rendition, substitute twigs for the craft sticks.
Author: Martha Stewart