This dish is based on classic moules mariniere, with a bit of cream added.
Author: Martha Stewart
Gnocchi should be made in one continuous process: cook the potatoes, make the dough, form the gnocchi. For more gnocchi serving suggestions, see our Gnocchi...
Author: Martha Stewart
Pretty pink whipped cream is an irresistible filling and frosting in this delicate raspberry layer cake that comes together in just one hour. It's a light...
Author: Martha Stewart
In a departure from the standard pizza toppings, grilled dough is spread with basil pesto and scattered with shrimp, sliced tomatoes, and shaved Parmesan....
Author: Martha Stewart
Fresh ginger adds spicy-sweet zing to the marinade for this simple pork-chop dish. Garlicky bok choy completes the meal.
Author: Martha Stewart
You'll be surprised by what a natural pairing soothing lavender and lively citrus make in this refreshing brew.
Author: Martha Stewart
Five-spice powder is a pungent seasoning mix used widely in Chinese cooking. It is made of equal parts ground cloves, cinnamon, fennel seed, star anise,...
Author: Martha Stewart
Instead of dousing popcorn in butter, give plain kernels heat and zing by sprinkling them with chili powder and lime zest. The snack will be just as tasty...
Author: Martha Stewart
Fennel gives this salad its signature crunch and lends a sweetness to balance the red onions and parsley.
Author: Martha Stewart
Grilling bok choy in this savory sauce gives it a delicious twist.
Author: Martha Stewart
When the centerpiece is an easy entrée like this gorgeously marbled ham, your Easter menu is just a few sides short of an amazing feast. The ham is glazed...
Author: Greg Lofts
Author: Martha Stewart
Use this homemade granola as a topping for yogurt, enjoy it as a cereal with milk, or simply snack as is. It's easy to make and is more economical than...
Author: Martha Stewart
An array of aromatic spices-including ground cinnamon, mace, and black pepper-make this molasses cake perfect for a fall dessert. It's frosted with a rich...
Author: Martha Stewart
These English muffins are made with a mix of whole-wheat and white flours, along with rolled oats and a sprinkling of flaxseed and caraway seeds. Low-fat...
Author: Martha Stewart
Halving the yams before roasting greatly reduces the cooking time and gives them a nice golden crust.
Author: Martha Stewart
Salads aren't just about greens! This refreshing and light pasta salad with corn, leeks, tomatoes, lemon and ricotta is sure to satisfy.
Author: Martha Stewart
This chowder comes from Jasper White, chef and proprietor of numerous restaurants, including Summer Shack in Cambridge, Massachusetts. Use the freshest...
Author: Martha Stewart
Toasted pine nuts add crunch to this combo of fettuccine and asparagus.
Author: Martha Stewart
This salad dressing is a delicious, non-fat alternative to mayonnaise-based dressings. Serve it with vegetable crudites, or with hearty greens like endive...
Author: Martha Stewart
Crisp matchsticks of slightly peppery kohlrabi and sweet apple are tossed with a lively lime dressing, fresh herbs, and for just a hint of heat, sliced...
Author: Martha Stewart
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
This wonderful recipe for basic shortbread can be used to make Black-and-White Triangles, and Candied Ginger Shortbread Wedges.
Author: Martha Stewart
The mushrooms in this dish can also be served alone or with creamy polenta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
This is a delicious side dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly...
Author: Martha Stewart
Serve as an alternative to or in addition to traditional cranberry relish.
Author: Martha Stewart
Nothing but fruit: These thin slices will need a couple of hours in the oven to dry out and firm up, but it's mostly hands-off -- you'll just need to flip...
Author: Martha Stewart
Longing for homemade chocolate chip cookies in a snap? Nut butter does double duty by replacing both flour and regular butter in these five-ingredient,...
Author: Martha Stewart
This savory "cake" is packed with pasta, meaty tomato sauce, and cheese. A springform pan allows it to hold its shape. It takes only a few minutes to pack...
Author: Martha Stewart
This classic American dessert from the 19th century is "dowdied" up when dough is cut into pieces instead of being left whole.
Author: Martha Stewart
A handful of tweaks turn this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low-fat milk in the filling, and a lighter...
Author: Martha Stewart
Thinly pounded pork tenderloin slices can be a remarkably economical cut of meat that pair nicely with the sweet-tart sauce.
Author: Martha Stewart
When assembling the cake, use a new doll and wrap it in plastic before putting it in the center of the cake. Candles should absolutely not be used, because...
Author: Martha Stewart
This simple, not-too-sweet cookie recipe comes from author Elizabeth Gilbert's "At Home on the Range," a republication of her great-grandmother's 1947...
Author: Martha Stewart
Use Emeril's homemade Worcestershire sauce in his Beef Tenderloin With Fresh Horseradish And Black-Pepper Crust recipe -- both have been adapted from "Emeril's...
Author: Martha Stewart
Chef Jasper White freezes the bacon before preparing the chowder, making it easier to cut.
Author: Martha Stewart
Beneath the crisp, brittle crust of a baguette is an airy crumb and a rich, nutty flavor, making it the perfect accompaniment to any meal -- or, in the...
Author: Martha Stewart
A simple and refreshing summer starter, this soup only takes minutes to make.
Author: Martha Stewart
Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini -- kale goes with everything!
Author: Martha Stewart
Author: Martha Stewart
Use this lobster stock as a base for dishes such as seafood chowder, bisque, stew, and risotto.
Author: Martha Stewart
These bite-size dumplings are called spaetzle and originated in Germany.
Author: Martha Stewart
The brisket in this Homemade Corned Beef with Vegetables needs to brine for two weeks, so plan ahead. Pink curing salt develops flavor and while the brisket...
Author: Martha Stewart
Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic dessert. Thought to be a cross of a lemon and a mandarin, the fruit...
Author: Martha Stewart
Icebox cookies are really just extra-pretty sugar cookies. Before baking, the dough is flattened, rolled into logs, chilled, and sliced-steps kids can...
Author: Martha Stewart
An elegant French-inspired tart to showcase delicate sour cherries. Its almond-flour shortbread crust tastes nutty (and doesn't require any rolling) and...
Author: Anna Kovel
Author: Martha Stewart
These crunchy cookies get a flavorful kick from black pepper and cinnamon.
Author: Martha Stewart