This Mediterranean tuna salad, a variation on salad nicoise, includes spinach, roasted red pepper, and wedges of roasted potatoes, along with the traditional...
Author: Martha Stewart
Inverting this dessert shows off the layers of tart apples.
Author: Martha Stewart
Author: Martha Stewart
To make the sauce for these Thai-inspired kebabs, simply pulse cashews and curry paste together with water. Consider using other nuts, too, like peanuts...
Author: Martha Stewart
Serve this dipping sauce with our Coconut Almond Rice and grilled shrimp.
Author: Martha Stewart
Protein-packed natural peanut butter and oats form the base of these chewy retro treats drizzled with dark chocolate. They're delicious, gluten-free, and...
Author: Martha Stewart
Glogg is essentially a warmed punch made with an infused distilled spirit such as vodka or aquavit as well as fortified wine-that is, wine that's had extra...
Author: Martha Stewart
In this rustic tart, sweetly fragrant plums and raspberries are crowded into a thick crust made of hazelnuts, brown sugar, and butter; rich custard binds...
Author: Martha Stewart
Parfait means "perfect" in French, and a slice of this dreamy dessert is just that. Cream and egg whites are the base; orange-flower water, orange zest,...
Author: Martha Stewart
These tasty stuffed mushrooms, from Elizabeth Schoonover of Vienna, Virginia, are ideal appetizers for holiday parties.
Author: Martha Stewart
Sara Foster, owner of Foster's Market in Durham, North Carolina, puts a new twist on the traditional breakfast burrito. For a no-fuss brunch, Sara recommends...
Author: Martha Stewart
Author: Martha Stewart
Toss together a light but satisfying post-Thanksgiving lunch by teaming leftover turkey and cranberry sauce with peppery watercress and nutty farro for...
Author: Martha Stewart
A popular dish in Japan, tonkatsu, or pork cutlets, are typically sliced into bite-size pieces and served with a side of shredded cabbage.
Author: Martha Stewart
Served in individual porcelain bowls, this pudding makes a lovely addition to a dessert buffet.
Author: Martha Stewart
This recipe is based on a Mexican classic. Make it as mild or as spicy as you like.
Author: Martha Stewart
Frozen phyllo dough is available in most supermarkets. To keep it from drying out while you work, cover the dough you're not using with a damp kitchen...
Author: Martha Stewart