This recipe has been adapted from "Good Food, No Fuss" by Anne Willan.
Author: Martha Stewart
Steamed carrots are pureed with cumin, ginger, cinnamon, cayenne, and tahini to create a robustly flavored appetizer.
Author: Martha Stewart
A basic buttercream gets an earthy infusion with the addition of fragrant matcha powder. Martha made this recipe on episode 508 of Martha Bakes.
Author: Martha Stewart
This zesty little appetizer is going to have everybody at the party guessing the secret ingredient. It doesn't get that creaminess from avocado, or that...
Author: Riley Wofford
The peppermints can be crushed in a food processor or placed in a plastic bag, covered with a kitchen towel, and smashed using the flat side of a mallet...
Author: Martha Stewart
This delicious reciepe for fettuccine with swordfish is courtesy of Lidia Bastianich.
Author: Martha Stewart
Author: Martha Stewart
Everyone will love munching on these all-natural fruit pops when the weather turns steamy.
Author: Martha Stewart
These irresistible carrot-cake mini cupcakes are simple to make and are sure to please everyone's sweet tooth.
Author: Martha Stewart
Nothing welcomes guests for an outdoor party like a spritzer. Made with or without wine, they make refreshing, elegant coolers.
Author: Martha Stewart
Lime juice, garlic, and fresh mint come together in a lively dual-purpose dressing here. Half is used to marinate the chicken breasts, while the other...
Author: Martha Stewart
Keep the waffles warm in a 200-degree oven while making the chicken.
Author: Martha Stewart
Make these biscuits, adapted from Zingerman's Irish Oatmeal, for a tasty breakfast the whole family will enjoy. Or, serve alongside tea for a delicious...
Author: Martha Stewart
Work on the orzo and salad while the chicken roasts-the whole meal will hit the table in about a half hour. When cut into small pieces and roasted at high...
Author: Martha Stewart
Paired together with a chocolate drizzle, the texture of this cake turns out a decadent bite not unlike that of a candy bar. Martha made this recipe in...
Author: Martha Stewart
This is an adult alternative to sweet kettle corn or caramel corn.
Author: Martha Stewart
Serve up these bite-size twice-baked potatoes for an easy and unique side dish.
Author: Martha Stewart
Panfried fingerling potatoes are accented with thyme and lemon.
Author: Martha Stewart
Here's a sure-fire way to up your rice bowl game for an easy weeknight dinner. Umami, the fifth flavor we can't get enough of shows up in both the sautéed...
Author: Lauryn Tyrell
Meyer lemons add a bit of floral sweetness you don't always find in marmalades, balancing out the bitterness. The preserves make a sensational glaze for...
Author: Martha Stewart
Turn the traditional Italian dessert on its head by serving it as a cupcake.
Author: Martha Stewart
These cookies are studded with dried currants, which are tiny raisins made from Zante grapes. The currants must be soaked overnight, so you'll need to...
Author: Martha Stewart
Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with vegetables.
Author: Martha Stewart
Scallops, sauteed with leeks and shallots, rest on a bed of spaghetti squash.
Author: Martha Stewart
You can serve these cheese hearts alone or as part of a cheese board including other varieties and crackers or bread.
Author: Martha Stewart
Grilling these vegetables brings out their natural sweetness.
Author: Martha Stewart
Author: Martha Stewart
Skinless chicken breasts get a potent coating of orange juice and molasses before baking.
Author: Martha Stewart
Take advantage of fresh stone fruit and berries in season with this summertime treat.
Author: Martha Stewart
This rich, slightly sweet pasta pairs nicely with parmesan cheese and cracked pepper.
Author: Martha Stewart
Cozy up with this warming, Southeast-Asian-inspired soup that features a lemongrass-scented broth, silken tofu, and tender noodles. To ward away any sign...
Author: Martha Stewart
From first bite to last slurp, you won't be able to get enough of this French bistro-style soup, made entirely in one pot.
Author: Martha Stewart
Our homage to the savory Indian pastries calls for a cumin-studded dough and a hearty potato-and-pea filling. Serve fresh out of the fryer with a duo of...
Author: Martha Stewart
Couscous, widely used in North Africa, is a tiny, grainlike pasta made from semolina flour that cooks very quickly.
Author: Martha Stewart
Cooked lettuce absorbs the broth's flavor and makes a silky side dish -- all in one pot.
Author: Martha Stewart
Lemon on a pizza? Teamed with red onion and two Italian cheeses (Piave and fontina), it makes a uniquely delicious topping. Martha made this recipe on...
Author: Martha Stewart
Calvados, an apple brandy, adds a sweet finish to this gravy. The neck and giblets roasted alongside the turkey add flavor to the drippings -- discard...
Author: Martha Stewart
This recipe for caramel frosting, which goes with Dr. Maya Angelou's caramel cake, can be found in her new cookbook, "Hallelujah."
Author: Martha Stewart
There's nothing tricky about rolling sushi, but you'll need an inexpensive bamboo sushi roller to make these.
Author: Martha Stewart
You may substitute other fresh or frozen berries, such as blueberries or raspberries, for the frozen strawberries.
Author: Martha Stewart
Lacy, green-flecked zucchini-potato pancakes are a pefect complement to any meat dish; they're also delicious served with a dollop of sour cream.
Author: Martha Stewart
Immersing vegetables briefly in boiling water brightens their colors and makes them crisp-tender; it also lets you cook them partially to use in recipes...
Author: Martha Stewart
Bolstered by oats, whole-wheat flour, and wheat germ, these easy-to-bake muffins make satisfying treats any time of day.
Author: Martha Stewart
The secret ingredient that adds a nutty flavor to our Classic Truffles? Lightly browned hazelnuts and Nutella.
Author: Martha Stewart
These sweet, crunchy morsels are perfect to give as gifts over the holidays.
Author: Martha Stewart