Fresh fava beans and buttermilk add texture as well as flavor these mashed potatoes.
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 403.
Author: Martha Stewart
Simple flavors of butter, lemon, and fresh herbs are used in this elegant French side dish.
Author: Martha Stewart
After a bite of this colorful dish, you'll know why it's a staple of Southern dining.
Author: Martha Stewart
Sharon Lebewohl, author of "The 2nd Ave Deli Cookbook," shares her family's recipe for potato latkes. Served with cranberry-apple sauce and sour cream, these crispy, golden-brown pancakes taste best when...
Author: Martha Stewart
This recipe for herbed bread crumbs is used to make Roast Chicken from chef Shannon Bennett's "My French Vue" cookbook.
Author: Martha Stewart
This basic tomato sauce recipe is as easy as it gets, and it's a wonderful way to use frozen tomatoes.
Author: Martha Stewart
This King Crab Legs recipe shows you how to prepare crab legs steamed, baked, grilled, or pressure cooked. Alaskan king crab legs are the perfect seafood dinner for special occasions and holidays.
Author: Traci The Kitchen Girl
Author: Martha Stewart
This Air Fryer Rotisserie Chicken recipe makes roasting your whole chicken so much easier! In under an hour, you'll have a perfectly tender, juicy chicken with crispy skin that rivals any grocery...
Author: Angela
Spare, cool melon and pineapple prepared sushi-style is a graceful finish to a simple, elegant meal.
Author: Martha Stewart
This wonderful recipe is courtesy of David Tanis and can be found in his cookbook, "A Platter of Figs and Other Recipes."
Author: Martha Stewart
This meatless main course has eye appeal to spare -- and gets nice boosts of flavor and texture from smoky, broiled-tender eggplant and a variety of tomatoes.
Author: Martha Stewart
Author: Martha Stewart
This wonderfully exotic recipe for duck breasts with ancho chile dulce de leche glaze is courtesy of chef Aaron Sanchez.
Author: Martha Stewart
Mark Strausman, owner of Campagna in New York City, enjoys nothing more than a delicious meal made slowly, a meal that fills the house with the wonderful aromas he associates with home. Osso Buco is a...
Author: Martha Stewart
This delicious asparagus is courtesy of chef Jimmy Bradley and goes perfectly with his recipe for Halibut with Grapefruit.
Author: Martha Stewart
Get ready to eat more than your fill when you make these crispy tacos, Tacos Dorados, or 'Golden Tacos'! The taco shell is so amazing, that you will never buy hard taco shells again!
Author: Angela
Author: Martha Stewart
A pinch of red pepper flakes, a thin layer of soppressata, and handfuls of broccoli and cheddar become something magical when paired with a deep-dish crust.
Author: Martha Stewart
The flavorful beef and cabbage stuffed in a fluffy roll makes German Bierocks the perfect hand-held food to go along with your Oktoberfest beer.
Author: Sarah | Curious Cuisiniere
Author: Martha Stewart
This recipe has been adapted from "Daniel's Dish: Entertaining at Home with a Four Star Chef" by Daniel Boulud.
Author: Martha Stewart
We admit souffles are temperamental -- give yourself a pep talk before conquering this showpiece, from Anne Willan's "From My Chateau Kitchen."
Author: Martha Stewart
This recipe has been adapted from "Craft of Cooking" by Tom Colicchio.
Author: Martha Stewart
Since it opened its doors in October1999, Artie's Deli in New York City has sold traditional Jewish food. One of its most popular dishes during Passover is tzimmes, a sweet stew made with carrots, potatoes,...
Author: Martha Stewart
Salt, pepper, and a pinch of red pepper flakes are all you need to season this tender broccoli rabe from chef Eric Ripert. Serve with his Whole Roasted Beef Tenderloin with Red-Wine Butter Sauce for an...
Author: Martha Stewart
Author: Martha Stewart
Liven up traditional spaghetti with this tomato-filled recipe from A Voce chef Missy Robbins.
Author: Martha Stewart
This easy, flaky puff pastry tart, smeared with creamy ricotta and layered with roasted asparagus, is the perfect way to squeeze in a serving of veggies.
Simple seasoning allows the flavors of the string beans and carrots to really stand out.From the book "Jamaican Cooking" by Lucinda Scala Quinn (Macmillan).
Author: Martha Stewart
Cindy Pawlcyn serves this dish alongside Mongolian Pork Chops as well as Lemon-Garlic Chicken at her Mustards Grill restaurant in Yountville, California.
Author: Martha Stewart
A one-dish (vegetarian!) dinner doesn't get more satisfying than baked eggs over juicy mushrooms and toasty croutons.
Author: Martha Stewart
Known as a cheese heart, the coeur a la creme fraiche is a fitting end to a romantic dinner. Traditionally, the coeur is served with whole strawberries and a strawberry sauce.
Author: Martha Stewart
My super easy crock pot chicken & gravy is the perfect dinner of creamy, tender shredded chicken in tasty chicken gravy! Juicy chicken is cooked down with luscious cream of chicken and flavorful chicken...
Author: Angela
Barbecue Turkey Tenderloin - Grilled turkey tenderloin seasoned with a smokey rub and grilled to perfection. Coated in your favorite barbecue sauce for the perfect summer meal.
Author: Erin S
Cooking this stronger version of broccoli properly will ease much of its natural bitterness and yield an unusual and satisfying flavor. Try serving it with grilled Italian sausages and crusty bread.From...
Author: Martha Stewart
This creamed spinach recipe is courtesy of chef Jean-Georges Vongerichten and goes well with his roasted chicken and potatoes.
Author: Martha Stewart
This recipe for spinach-and-cheese pizza is courtesy of chef Jim Lahey from the new restaurant, Co.
Author: Martha Stewart
To ensure crisp, golden skin, steam the goose before roasting to render some of its fat. How to Carve a Goose.
Author: Martha Stewart
Covering the cooked meatloaf with chili sauce, then returning it to the oven for a few minutes gives a slightly sweet, mildly spicy glaze on top. This recipe makes two loaves. Freeze one for later in the...
Sultan's delight, hunkar begendi, layers a tender lamb stew in a gently herby tomato sauce with the smooth, rich eggplant-bechamel sauce for a satisfying dish fit for royalty.
Author: Caroline Williams
A capon is a large bird bred to have more white meat; it may have to be special-ordered from your butcher. To make it a chicken dinner, substitute a 7- to 8-eight-pound roaster; if you're not making a...
Author: Martha Stewart
This garlicky sautéed kale makes for a delicious, and nutritious, side dish.
Author: Martha Stewart
Author: Martha Stewart
This is one of the more popular items on the menu at Napa Valley's Mustards Grill. Note: These recipes have been adapted from "Mustards Grill Napa Valley Cookbook" by Cindy Pawlcyn with Brigid Callinan....
Author: Martha Stewart
A charlotte is dessert assembled in a mold. In this one, two ladyfinger disks sandwich a cream filling, and a band of ladyfingers surrounds the edge. As you bite into this cake, you're in for a few surprises:...
Author: Martha Stewart
This easy compote is made from whole berries with thyme, red pepper flakes, and orange zest mixed in. It's tart and sweet and the flakes give it zip.
Author: Martha Stewart