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Tomato, Cucumber, and Pickled Onion Salad

Pickled onions add a puckery punch to a staple tomato and cucumber salad.

Author: Martha Stewart

Dried Cranberry and Apricot Compote

A vibrant sauce is the finishing touch on any Thanksgiving plate. This showstopping compote requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed Turkey with Cider Gravy.

Author: Martha Stewart

Chocolate Black Pepper Cookies

These crunchy cookies get a flavorful kick from black pepper and cinnamon.

Author: Martha Stewart

Orange Cream Cheese Frosting

Use this fluffy orange cream-cheese frosting recipe with our Carrot-Ginger Layer Cake.

Author: Martha Stewart

Deli Reuben Sandwich

Make this fuss-free version of the deli favorite easily at home.

Author: Martha Stewart

Brined and Fried Chicken

To ensure a crispy, golden coating and well-cooked meat, keep an eye on the temperature of the oil; it needs to come back up to 350 degrees before adding the second batch of chicken.

Author: Martha Stewart

Rhubarb Berry Crumbles

A crumble is the British name for a blend of berries or other fruit with a textured sugary topping, often with oats; the result is all but synonymous with a crisp. Our individual servings include rhubarb,...

Author: Martha Stewart

Roast Pork Sandwiches with Garlic Mayo

This recipe uses leftovers from the roast pork with fennel, chiles, and olives, so be sure to save both recipe cards.

Author: Martha Stewart

Creamy Orange Pops

You can also make these creamsicle-inspired pops in small disposable paper cups -- simply peel away the paper to unmold.

Author: Martha Stewart

Frittata with Asparagus, Goat Cheese, and Herbs

Serve this vegetarian egg dish any time of day -- just add salad and crusty bread to complete the meal.

Author: Martha Stewart

Coconut Bread Pudding

This dessert can also be baked in an eight-inch square dish; the cooking time will be the same. Serve it warm, at room temperature, or chilled.

Author: Martha Stewart

Roasted Jumbo Prawns with Hot Pepper and Spiced Tomato Saltsa

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

Lemon Rosemary Marinade

This blend of lemon juice, herbs, and olive oil improves almost any ingredient, although it's especially effective with rich lamb. Truly versatile, this classic marinade adds a finishing touch when simmered...

Author: Martha Stewart

Roasted Chicken Breasts with Carrots and Onions

This easy weeknight roasted chicken breasts dish features the sweet flavors of roasted carrots, onions, and prunes. Peel carrots with a vegetable peeler; trim ends. Use a sharp knife to halve carrots lengthwise....

Author: Martha Stewart

French Dip Classic

Despite its Francophile trappings, this sandwich of shredded roast chuck and melted Swiss on a toasty baguette is an American invention.

Author: Martha Stewart

Roasted Garlic Soup

Despite its forty cloves of garlic, this soup is satisfyingly mellow.

Author: Martha Stewart

Broccolini with Sesame and Ginger

Broccolini is delicious when used in place of broccoli or asparagus in recipes. This side dish goes well with broiled fish or roasted or sauteed chicken.

Author: Martha Stewart

Chicken Barley Soup

Warm up with a bowl of soup that's brimming with healthy grains and bright vegetables.

Author: Martha Stewart

Easy Italian Grilled Sandwiches

Assemble this muffuletta-inspired pressed sandwich late-morning, then wrap it in foil and put it under a heavy skillet for at least an hour to let the flavors meld. After a spell on the grill or in the...

Author: Shira Bocar

Cabbage and Fennel Slaw

This simple slaw is great for picnics or backyard barbecues. Fennel updates the classic recipe by adding a sweet licorice flavor.

Author: Martha Stewart

Whoopie Pie Filling

This delicious whoopie pie filling is courtesy of Cranberry Island Kitchens.

Author: Martha Stewart

Fall Salad with Maple Vinaigrette

This salad is highlighted by different greens, a bit of real maple syrup and crumbled blue cheese.

Author: Martha Stewart

Berry Grunt

A classic grunt is a dumpling-topped fruit dessert that's cooked on the stove. Ours is made with blackberries and raspberries and dollops of ginger-spiked dumpling batter.

Author: Martha Stewart

Rolled Flank Steak

Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.

Author: Martha Stewart

Momma Reiner's Chocolate Covered Marshmallows

This wonderful recipe for sweet chocolate-covered marshmallows is courtesy of Kimberly Reiner of Momma Reiner's Fudge.

Author: Martha Stewart

Mint Tea

Once you sip a cup of your own home-brewed mint tea, you may never go back to tea bags. If you're drinking it hot, add a squeeze of lemon. Or pour cooled tea over ice cubes, and garnish with a sprig of...

Author: Martha Stewart

Raspberry Coulis

Use this recipe when making our Fig Holiday Roll.

Author: Martha Stewart

Classic Cheese Omelet

For breakfast or for dinner, there's nothing like a simple cheese omelet. This American diner style-omelet recipe is quick and easy to make and very satisfying.

Author: Martha Stewart

Fried Chicken Seasoning

Use to make Northern Fried Chicken from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."

Author: Martha Stewart

Apple Upside Down Cake

Caramelized apples top a cake spiced with ginger, cinnamon, and nutmeg.

Author: Martha Stewart

Peach and Blueberry Cobbler

Fresh peaches and blueberries are sugared, spiced with cinnamon, and then topped with cobbler crust and baked until golden brown.

Author: Martha Stewart

Pork and Cabbage Soup

Two types of pork -- bacon and spareribs -- and cabbage -- Savoy and sauerkraut -- are the stars in our version of the hearty Polish soup known as kapusniak.

Author: Martha Stewart

Couscous Salad with Black Beans, Mushrooms, and Corn

A simple and healthy vegetarian salad of Israeli couscous makes a great weeknight meal. You won't miss the meat in this filling vegetarian dish. Black beans add protein, and avocado is rich in heart-healthy...

Author: Martha Stewart

French Potato Salad

Georgian home cook Louise Brescia of Atlanta shares an herbed potato salad that's great with burgers and barbecue.

Author: Martha Stewart

Sweet and Sour Green Beans

Everyday ingredients - bacon, onion, vinegar, and sugar - beget sophisticated results from a one-skillet recipe, submitted here by Suzanne Jenuleson of Medina, Ohio.

Author: Martha Stewart

Eggs Baked in Toast

Author: Martha Stewart

Classic Seville Orange Marmalade

Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.

Author: Martha Stewart

Steamed Cranberry Pudding

Author: Martha Stewart

Rosemary and Garlic Lamb Chops

...

Author: Martha Stewart

Stewed Collard Greens and White Beans

Cannellini beans are full of fiber and protein. Collards, rich in vitamins A and K and calcium, are in the cancer-fighting cruciferous family. Parmesan rind -- don't toss it! -- lends an incredibly rich...

Author: Martha Stewart

Creamy Scalloped Potatoes

This is a delicious side dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming),...

Author: Martha Stewart

One Pot Chicken and Rice with Swiss Chard

To change up the flavors in this dish, try using parsnips in place of the carrots and an equal amount of spinach instead of the Swiss chard.

Author: Martha Stewart

Neapolitan Coconut Strips

Prepare for an unparalleled (and unorthodox) blast of flavors in these stratified little candies. The exquisitely tender treats are emboldened with vanilla, chocolate, and coconut. Get the packaging how-to...

Author: Martha Stewart

Chickpea and Butternut Squash Stew

Cooking your own chickpeas heightens the flavor of this dish. Cooking 3/4 cup of dried beans will yield enough for the stew. If you use canned, be sure to drain and rinse them.

Author: Martha Stewart

Cranberry Cornmeal Quick Bread

Sauteed cranberries add a tasty surprise to this cornbread. They go into the baking pan first and are covered with batter. When the bread is turned out, the berries make a glistening topping. Candied ginger...

Author: Martha Stewart

Easy Poached Salmon

Cook this simple poached salmon at the beginning of the week and use it in salads and sandwiches or as a main course on busy weeknights.

Author: Martha Stewart

Shrimp In Coconut Curry

Basmati rice makes an excellent complement to this spicy curry dish. You can flavor the rice by adding a bay leaf, a cinnamon stick, and cardamom pods to the pot.

Author: Martha Stewart

Egg White Omelet

This egg white omelet is an easy and healthy way to kick-start your day.

Author: Martha Stewart