These can be assembled a day ahead and refrigerated. Remove them from the refrigerator 30 minutes before baking.
Author: Martha Stewart
Poaching in olive oil gives fish a buttery texture. We flavor the oil with fennel, cherry tomatoes, and olives and use some of the poaching oil to finish the mashed potatoes that the fish and vegetables...
Author: Martha Stewart
Author: Martha Stewart
This Italian lemon zest condiment, best used as soon as possible, is traditionally made with garlic, but here is also flavored with shallots. Use this mixture when making our Lemon Chicken.
Author: Martha Stewart
Author: Martha Stewart
This fresh citrus blend is a big step up from store-bought versions and takes only a few minutes to make. Use it in any cocktail that calls for sour mix.
Author: Martha Stewart
Vegetables can be caramelized on the stove or in the oven. Carrots and parsnips are oven-roasted until tender with bacon, thyme, and maple syrup, marrying sweet elements with savory ones.
Author: Martha Stewart
Chef Marcus Samuelsson shares this taco recipe, saying it's the freshest fish you can find that works the best and that you need a very hot grill for optimum success. Put the spicy slaw on top of each...
Author: Martha Stewart
Roasting is the easiest way to cook a chicken. For maximum browning, use a rimmed baking sheet instead of a high-sided roasting pan. Create a complete family-friendly meal by cooking vegetables like fennel...
Author: Martha Stewart
Hoisin, which is a blend of soybeans, garlic, chiles, and spices, makes a sweet-and-tangy glaze for roasted Cornish game hens.
Author: Martha Stewart
Roasting pork tenderloin in the same pan as carrots and onion allows the drippings to infuse the underlying vegetables with flavor. It also means one less pan to clean.
Author: Martha Stewart
A touch of honey mellows the fresh ginger and lemon in this refreshing fizzy drink. If you make the base in advance, the soda comes together in mere seconds.
Author: Martha Stewart
This medley owes its substantial texture to sturdy little grains of pearl barley, wheat berries, and millet, as well as to a hearty helping of wild rice. Fragrant garlic, onion, and assorted mushrooms...
Author: Martha Stewart
Roasting gives these little grape tomatoes extra flavor when tossed with the olive oil and spices for a quick appetizer or side dish.
Author: Martha Stewart
It's as easy as pie to make bars from smooth, tangylemon filling and fluffy meringue atop a buttery zest-flecked crust.
Author: Martha Stewart
A tangy buttermilk marinade infuses loads of flavor into these healthy chicken breasts. This delicious main dish comes together fast-less than 45 minutes.
Author: Martha Stewart
Crispy on the outside, light and moist in the center, this cheese souffle cooked in an enormous copper pot, and accompanied by nothing more than a green salad and a crusty baguette, is an excellent choice...
Author: Martha Stewart
The only thing better than a slice of chocolate kugelhopf is one that's been toasted and spread with sweet butter.
Author: Martha Stewart
Corned beef-a St. Patrick's Day standby-is made from brisket that has been cured and preserved with salt, sugar, and various spices. That's right: salt and a little time are all you need to transform a...
Author: Martha Stewart
In this no-fuss recipe from chef Chris Schlesinger, toss littleneck clams directly onto the grill, cook until they open, and serve with a wine-butter sauce. Also try:Barbecued Oysters with Bacon and Garlic...
Author: Martha Stewart
There is fall flavor in every bite of this seasonal bundt. An apple-cider glaze and caramelized apples in the batter set this spice cake apart.
Author: Martha Stewart
Everything cooks in the same pan in this easy Thanksgiving side dish: first the bacon, followed by the Brussels sprouts, along with garlic, thyme, brown sugar, and turkey stock.
Author: Martha Stewart
White-wine vinaigrette brings out the delicate flavor of watercress without overwhelming it in this quick side salad.
Author: Martha Stewart
Treat game-day guests to grilled sandwiches adapted from Tom Colicchio's 'wichcraft restaurant. Photo Credit: Bill Bettencourt
Author: Martha Stewart
This recipe for frutti di mare sauce is from Sal Scognamillo of Patsy's Italian Restaurant.
Author: Martha Stewart
This bright breakfast is loaded with vegetables, so you get an early start on eating well.
Author: Martha Stewart
Broiled pork tenderloin gets tender and tasty in the blink of an eye; a side of cooked apples is gussied up with leeks, sherry vinegar, and honey.
Author: Martha Stewart
This savory spaghetti squash casserole gets an umami boost from anchovies and Parmesan. The creamy sauce is surprisingly low in fat, so go ahead and have a second helping!
Author: Martha Stewart
A tender pie crust plus a savory filling add up to a delicious and classic ham-and-cheese quiche for brunch. The key to this gluten-free recipe is the easy-to-work-with dough. Since there's no gluten,...
Author: Martha Stewart
We mixed leeks with equal amounts of red and white pearl onions and cipollini (flat little Italian onions), but you can use any combination of small, sweet onions.
Author: Martha Stewart
You can make the chocolate-wafer crust and custardy chocolate filling up to a day in advance. Spread with whipped cream and garnish with chocolate curls just before serving. Martha made this recipe on...
Author: Martha Stewart
Try something new alongside roast pork or chicken, or with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
For super-flavorful gravy, scatter cut oranges, onion, and garlic, along with a few rosemary and sage sprigs, in the bottom of the pan before you begin roasting the turkey. This recipe for upside-down...
Author: Martha Stewart
This Japanese appetizer makes a great bite-size hors d'oeuvre for parties.
Author: Martha Stewart
Extend the life of leftover holiday ham beyond sandwiches and toss the salty meat with some mushrooms, cheese, and parsley for a quick and satisfying pasta dish anyone will love.
Author: Martha Stewart
This delicious cobbler recipe is courtesy of Virginia Willis and can be found in her cookbook, "Bon Appetit, Y'all."
Author: Martha Stewart
Author: Martha Stewart
Thanks to mild-mannered baby spinach and silky sautéed leeks, this weeknight-friendly broccoli soup not only gets an extra boost of nutrients like iron and vitamins B and C-it also takes on a most vibrant...
Author: Martha Stewart
The blackberries and oat bran make this a fiber-rich snack.
Author: Martha Stewart
With juicy berries and zesty lemon, these tiny cakes pack big flavors. For a blue-ribbon presentation, print these gift labels and attach to wax paper-wrapped loaves.
Author: Martha Stewart
Use to make Marque chef Mark Best's "Risotto" with Squid, Shrimp, and Curry Leaves.
Author: Martha Stewart
Anise-flavored fennel pairs nicely with sweet apples and earthy carrots for a crunchy slaw.
Author: Martha Stewart
Fresh raspberry-and-white-chocolate cream is a lofty alternative tofrosting or jam filling. Using a small icecream scoop to form the vanilla sugarcookies will ensure a uniform size.
Author: Martha Stewart
Say goodbye to an hour spent hovering over the stove perfecting sweet, buttery onions. This recipe uses an Instant Pot to speed up the process and paves the way for French onion soup, omelets, sandwiches...
Author: Riley Wofford
This classic cocktail that dates back to 1800s London is perfect for sipping on a warm day.
Author: Martha Stewart
Sweet lychees add a delicious twist to a traditional vodka martini for a noteworthy cocktail.
Author: Martha Stewart
This delicious Southern recipe for creamy grits comes from chef Frank Stitt's cookbook, Frank Stitt's Southern Table.
Author: Martha Stewart