This roast duck recipe, courtesy of Emeril Lagasse, is part of his Duck and Pumpkin Risotto with Spicy Roasted Pumpkin Seeds, which is a delicious dinner...
Author: Martha Stewart
There is something about eggplant that I really love, and when you grill it, an amazing thing happens to the taste and texture that is truly delicious....
Author: Martha Stewart
Author: Martha Stewart
Serve this delicious stuffing to complement our Roasted Dry-Brined Turkey.
Author: Martha Stewart
Tender pearl onions melt in a flavorful sauce; reduced chicken stock and white wine, flavored with roasted garlic and thyme, take the place of cream.
Author: Martha Stewart
Stuffing that is to be cooked inside turkey should be warm or at room temperature; it should not be refrigerated. Be sure you are ready to stuff the turkey...
Author: Martha Stewart
The base for these stuffings is the same, making it easy to serve both vegetarian and meat versions (for a full batch of meat stuffing, use an additional...
Author: Martha Stewart
Use this marinade when grilling steaks -- bone-in rib eye, skirt, flank, and hanger are four of our favorites.
Author: Martha Stewart
Tangy orange-butter sauce gives Brussels sprouts a wake-up call in this recipe from "Fast, Fresh & Green," by Susie Middleton.Also try:Vanilla and Cardamom-Glazed...
Author: Martha Stewart
If you'd like to bake this savory bread pudding as the pork roasts, plan on removing it before raising the oven temperature to 425 degrees for the pork's...
Author: Martha Stewart
Author: Martha Stewart
This applesauce is prepared with spices to produce a flavor that resembles the inside of an apple pie.
Author: Martha Stewart
Use to make Brucie chef Zahra Tangorra's Roasted Roma Tomato Lasagna.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Serve this delicious spinach recipe from Repast restaurant's Joe Truex with his Repast-Style Crab Cakes for an unforgettable meal.
Author: Martha Stewart
Everyone loves creamed spinach, but check out this version of the dish made with mustard greens and you'll be an instant convert. It's from Emeril's new...
Author: Martha Stewart
For the black-bean topping variation, top the potatoes with the yogurt and scallions after removing them from the oven. The sour-cream version requires...
Author: Martha Stewart
Country bread layered with Artichoke-Basil Spread is the base for these tasty sandwiches.
Author: Martha Stewart
To ensure evenly roasted vegetables, preheat your pan before placing the ingredients on it.
Author: Martha Stewart
Author: Martha Stewart
This one-of-a-kind dessert recipe from chef Eric Snow of The Oak Room is the perfect sweet treat for Valentine's Day.
Author: Martha Stewart
Use to make the Cauliflower Gratin with Roasted Chestnuts and Parmesan Cream from Chris and Idie Hastings's "Hot and Hot Fish Club Cookbook."
Author: Martha Stewart
This delicious and nutritious recipe comes from Donnie Yance, an herbalist, nutritionist, and author. With it he likes to serve Sauteed Cabbage. To maximize...
Author: Martha Stewart
This tasty brussels sprouts recipe is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Grill any extra eggplant slices and use them for making dips or spreads (such as baba ghanoush), or add them to salads.
Author: Martha Stewart
First prepared by Martha's mother, this classic was a regular on the holiday menu in the Kostyra home. Martha made this recipe on Cooking School episode...
Author: Martha Stewart
A sweet-and-spicy glaze offsets the richness of pork belly in this hearty dish. Pair with Cheddar-Chile Waffles, if desired.
Author: Martha Stewart
Serve up this satisfying meal of Panko-Crusted Chicken with Watercress Salad and Buttermilk Dressing for under $20 with a bit of creativity (make your...
Author: Martha Stewart