Drizzle our sweet, spicy Serrano Vinaigrette over the pork and couscous to complete this dish.
Author: Martha Stewart
This sauce is perfectly paired with our Wasabi Spring Rolls with Warm Asparagus and Shiitake Mushrooms.
Author: Martha Stewart
Quinoa with parsley and cucumber forms a fresh take on tabbouleh in this healthy salad.
Author: Martha Stewart
Simmer herbed meatballs with escarole and kidney beans for a soothing soup. Stir in some of our Parsley-Walnut Pesto for added flavor.
Author: Martha Stewart
Warm, buttery, and flaky, these Parker House Rolls make for the perfect addition to any number of meals.
Author: Martha Stewart
This rich and creamy pie has reduced fat, thanks to Neufchatel cheese and Greek yogurt.
Author: Martha Stewart
An update of the Italian-American caffé Romano, an espresso served with a bit of lemon peel, this fizzy incarnation blends tart lemon soda with a cool...
Author: Martha Stewart
The chocolate chip dough is used twice here: in the cookies, which are layered with ganache, and in the ice cream filling.
Author: Martha Stewart
Skirt steak marinated in balsamic vinegar with rosemary, garlic, and olive oil is broiled, then served with a refreshing Cucumber, String Bean, and Olive...
Author: Martha Stewart
Apricots andchopped pistachios top a layerofrich pistachio cream on a rectangle of puff pastry.
Author: Martha Stewart
Pull these cornmeal treats out of the oven, and you have a satisfying snack.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
A spicy smoked-paprika marinade gives skin-on butterflied chicken a robust flavor. To give the chicken even more flavor, loosen the skin with your hand...
Author: Martha Stewart
A few basic seasonings give these familiar vegetables an unexpected flavor.
Author: Martha Stewart
A popular street food in Mexico and Venezuela, a pepito is a torta that's typically filled with steak and beans. Here, they're sandwiched between seeded...
Author: Martha Stewart
These savory biscuits can be served at breakfast, lunch, and dinner.
Author: Martha Stewart
Fishing for a fast seafood supper? Turn a salmon steak and a handful of green beans into a prize catch.
Author: Martha Stewart
This stuffing recipe -- a perfect Thanksgiving side dish -- is courtesy of chef Emeril Lagasse and goes well with his Roasted Turkey Breast.
Author: Martha Stewart
Seasonal vegetables and healthy orzo take center stage in this family-friendly casserole dish.
Author: Martha Stewart
Baking (rather than frying) an egg-in-a-hole means you can make many at once -- perfect for serving a group. An array of toppings lets everyone customize...
Author: Martha Stewart
Unlike traditional Caesar salad, ours uses no oil in the dressing. Instead, it relies on tangy low-fat buttermilk. Multigrain croutons also help save on...
Author: Martha Stewart
Myriad flavors combine to create this tasty slaw, which can be served atop our Chorizo con Queso Tortas.
Author: Martha Stewart
To make this Northeastern interpretation of an old-fashioned upside-down cake, cranberries and toasted pecans are topped with buttery batter, and then...
Author: Martha Stewart
There are many good-quality regional root beers. Buy the best one you can find in your area.
Author: Martha Stewart
Author: Martha Stewart
Creamy polenta serves as an excellent canvas for hearty beef chili and garlicky sauteed spinach and mushrooms. If you make the chili in advance, the rest...
Author: Riley Wofford
Here, we've jazzed up the basic recipe for Orange Compote with a few pantry staples, creating a tangy chutney to top tender chops.
Author: Martha Stewart
Named for how they literally melt in your mouth when you bite into them, these cookies can be found at cafes all over Australia and New Zealand. Also known...
Author: Martha Stewart
Use this great recipe for Brazilian vinaigrette when making Margot Olshan's Seared Salmon on Rice with Brazilian Vinaigrette.
Author: Martha Stewart
This simple pasta highlights the great taste of affordable button mushrooms.
Author: Martha Stewart
A warm brown-butter vinaigrette ties all the flavors in this hearty salad together.
Author: Martha Stewart
Grab a beer to make these potatoes; it will steam them while imparting a yeasty flavor. You can drink the leftovers as dinner cooks.
Author: Martha Stewart
Heating olives with herbs, spices, and oil is a quick way to elevate the humble pantry staple to star appetizer status.
Author: Martha Stewart
Sunshine-hued cupcakes come into full bloom around a central cake covered in berries that mimic sunflowers' familiar seeds. You'll need about 75 mini cupcakes...
Author: Martha Stewart
Give caramel the eggnog treatment by spiking the chewy candies with brandy, nutmeg, allspice, and cloves.
Author: Martha Stewart
Huge, craggy, chewy, and delicious, these cookies are guaranteed to become classics in your kitchen. The whole-wheat flour gives them a rich nuttiness;...
Author: Martha Stewart
The tartness of a simple Cuban mojo, or sauce, is a wonderful match for tender pork.
Author: Martha Stewart
This smooth goat-cheese spread is perfect atop our Crostini.
Author: Martha Stewart
The snack mix can be made one week ahead and stored at room temperature.
Author: Martha Stewart
Rolling the cookie dough in confectioners' sugar twice builds the marbled appearance of these crackled cookies.
Author: Martha Stewart
Pretty-in-pink melon, all grown up, energizes this spirited salad.
Author: Martha Stewart
Always serve with some combination of fixings, such as grated cheese, sour cream, sliced avocados, tomatoes, onions or scallions, or cilantro. Garnish...
Author: Martha Stewart
When cooked, tiny new potatoes hold their shape beautifully and readily absorb the flavor and aroma of a light lemon vinaigrette and fresh herbs.
Author: Martha Stewart
This crowd-pleasing recipe makes use of all the leftover carrots in your crisper.
Author: Martha Stewart
Warm weather calls for light and delicious main-course salads like this one with chicken, zucchini, and homemade croutons.
Author: Martha Stewart
Consider this your master recipe for baked rigatoni, one of the ultimate Italian-American comfort foods. Start by making your own marinara sauce using...
Author: Martha Stewart