Turn fresh shrimp into burger-worthy patties after giving them a spin in a food processor and binding them together with breadcrumbs and mayonnaise. Serve with lettuce and tartar sauce on top.
Author: Martha Stewart
An Italian favorite that can be found at many trattoria's, saltimbocca is pretty easy to make at home, too. We opted for chicken breasts over the more traditional veal, but still kept them wrapped up in...
Author: Shira Bocar
Frisee has a slightly bitter taste and crisp, curly leaves. Pair it with a tangy vinaigrette for an easy side dish.
Author: Martha Stewart
A classic raspberry sorbet is just the thing to enjoy on a warm summer day. Make two batches of this recipe if needed for double the dessert.Get the recipe for Vanilla Ice Cream.
Author: Martha Stewart
Chickpeas, once roasted, take on the flavor and texture of nuts, making them a fun snack with drinks. Prepare the simple appetizer in under 15 minutes for any holiday cocktail party.
Author: Martha Stewart
One of Martha's favorite entertaining strategies is to serve a pared-down-but still special feeling-menu. Her classic shrimp cocktail is a perfect example: it's an easy but elegant starter that shines...
Author: Martha Stewart
A whole head of cabbage is cooked with brown sugar, Creole seasoning, and cider vinegar in the same pot as the kielbasa until it strikes the perfect balance between crisp and tender.
Author: Martha Stewart
Nothing screams summer quite like a pretty pink watermelon cocktail.
Author: Martha Stewart
Usually served in savory side dishes, quinoa -- a high-protein seed -- also makes a wonderful hot cereal.
Author: Martha Stewart
Vichyssoise is a creamy and smooth soup made from potatoes and leeks. Traditionally served chilled, it can be enjoyed hot too if the season calls for a warming soup instead. Serve it as the first course...
Author: Riley Wofford
Orange sweet potatoes give a soft texture and a beautiful golden color to these fluffy biscuits, perfect to serve with Thanksgiving dinner.
Author: Martha Stewart
Make this Chicken Marsala recipe for a delicious and satisfying dish. Serve it up alongside some pasta or a side salad for a well-rounded meal.
Author: Martha Stewart
This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Author: Martha Stewart
Making this classic Chinese soup is a lot of fun and easier than you might think -- it's the perfect snow-day activity.
Author: Martha Stewart
Flavors, colors, and textures combine harmoniously in this elegant ice-cream dessert.
Author: Martha Stewart
Apricot jam crust gives the pork chop a little sweeter taste.
Author: Martha Stewart
This easy-to-make cake, bursting with chunks of apple and pecans, is delicious with coffee or tea.
Author: Martha Stewart
Sharp white cheddar and chives add extra flavor to these simple drop biscuits.
Author: Martha Stewart
Roasting chicken thighs with tomatoes and olives couldn't be simpler. The resulting tender meat and crisp skin are set off by mint for freshness and briny feta. Serve with crusty bread.
Author: Martha Stewart
Whether the stuff's jazzing up pie, dripping with fudge, or simply solo, we all scream for this old-fashioned vanilla ice cream.
Author: Martha Stewart
This is a scrumptious appetizer for a weekend dinner.
Author: Martha Stewart
A buttery-vanilla batter is the base of a cake that brims with a pound of strawberries. We promise that you'll want to eat this berry dessert all summer long.
Author: Martha Stewart
The sweetness of the parsnips is balanced by adding potatoes. If your parsnips are very large, cut out the woody core before cooking them.
Author: Martha Stewart
Napa cabbage, with its long crinkled leaves, is more delicate in flavor than green or red cabbage.
Author: Martha Stewart
While you're making these, grill other vegetables, such as portobello mushrooms, zucchini, and fennel, as well. Brush with oil and season with salt and pepper before grilling. Serve them all on a platter...
Author: Martha Stewart
This protein-packed grilled fish is delicious on its own or with a Spring Wheat Berry Salad.
Author: Martha Stewart
We love the combination of smoky roasted peppers and garlicky sauteed eggplant in this pasta dish that can be served hot, warm, or at room temperature.
Author: Martha Stewart
This savory breakfast pudding looks a little like a pizza when it comes out of the oven. It can be prepared the night before through step 2 and baked the next morning.
Author: Martha Stewart
This maple pecan pie is a classic dessert recipe for a reason. Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
Serve with a spoonful of tartar sauce and a lemon wedge on the side of each plate.
Author: Martha Stewart
These paper-thin crepes can be filled with just about anything. For this rendition, a handful of blueberries is blended into a velvety mixture that's spooned into golden, delicate pancakes.
Author: Martha Stewart
This is cold-weather dining at its best. Generous pieces of fresh fish floating in a creamy broth with root vegetables make for a hearty and satisfying dinner.This recipe is from Lucinda Scala Quinn, and...
Author: Martha Stewart
The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork.
Author: Martha Stewart
Take advantage of your tomato haul and create this simple -- and simply delicious -- summer salad.
Author: Martha Stewart
In this classic French recipe, the juices released by the mussels help create a flavorful sauce that is perfect for sopping up with a piece of crusty bread.
Author: Martha Stewart
Flavorful rosemary-lemon oil is great for the turkey-it helps create crispy, golden-brown and an aromatic, earthy flavor. You can also use it to season vegetables before roasting or after steaming, or...
Author: Martha Stewart
Dark, sweet-tart balsamic vinegar adds tangy depth to roasted vegetables.
Author: Martha Stewart
Serve alongside our Baked Cod with Olives and Rosemary Lentils.
Author: Martha Stewart
The German town of Nuremberg has been famous for its lebkuchen since the late 1300s. The soft, cakey cookies are traditionally made with several spices, candied citrus peel, hazelnuts, and almonds.
Author: Martha Stewart
An Italian remix on pasta salad that's sure to be the star of the party. Short, curly gemelli or fusilli noodles are perfect in this summery dish, as they leave room for other ingredients in every forkful,...
Author: Martha Stewart
Author: Martha Stewart
If you like, spice up this robust chili by adding chopped fresh hot chile peppers. You can also replace the canned beans with cooked dried beans; if you do so, use the bean cooking liquid to replace half...
Author: Martha Stewart
Got a bumper crop of cucumbers? Make a batch of these easy pickles and stash them in the freezer -- you're going to love having the tangy treats in your back pocket in the months to come.
Author: Martha Stewart
A thinly pounded breast works as well for sauteing as it does for grilling. It cooks quickly but stays moist. Dredging the chicken in flour before cooking gives it a golden exterior and leaves bits in...
Author: Martha Stewart
The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.
Author: Martha Stewart
These scones get their light, flaky texture from the butter that is layered into the dough.
Author: Martha Stewart
A giant hotel-silver punch bowl holds Martha's signature eggnog, rich with cream and laced with rum, bourbon, and Cognac.
Author: Martha Stewart
Author: Martha Stewart
Pantry staples, chicken, and fast-cooking pasta add up to an impressive 25-minute meal.
Author: Martha Stewart