Everyone loves banana splits. But, hey, when the bananas are grilled to caramelized perfection and then topped with goodies -- watch out! This recipe is from"Emeril at the Grill" by Emeril Lagasse.
Author: Martha Stewart
Author: Martha Stewart
This recipe for sweet and spicy popcorn is a delicious snack perfect for parties.
Author: Martha Stewart
To make one of Martha's favorite sandwiches, serve leftover bread with slices of liverwurst and a slathering of Homemade Mayonnaise.
Author: Martha Stewart
When you're in the mood for a salty snack, enjoy this dairy-free and gluten-free treat. Instead of butter, popcorn is heated with safflower oil for flavor and coated with sugar for swetness. The recipe...
Author: Martha Stewart
Author: Martha Stewart
Joan Nathan, author of "Jewish Cooking in America," prepares several different versions of haroset-a traditional sweet paste made with nutsand fruit-each Passover. This is one of her favorites.
Author: Martha Stewart
Rather than sizzling on the stove, these leeks nestle into a roasting pan with white wine, vegetable broth, a few sprigs of thyme, and a scattering of cubed butter. An hour or so later, you shower them...
Author: Greg Lofts
Author: Martha Stewart
Zalabia, or rather a type of fried dough similar to that of a doughnut, is a tasty dessert to serve at any holiday party. This recipe has been adapted from "The Book of Jewish Food: An Odyssey From Samarkand...
Author: Martha Stewart
Martha's take on this classic BBQ sauce has a lengthy ingredient list including apple cider vinegar, molasses, and ketchup. Each element adds to the sweetness and complexity of the sauce. And it's quick...
Author: Martha Stewart
Author: Martha Stewart
Faced with the usual pile of apple peels after baking a pie, our food editors came up with this clever snack. Toss apple with cinnamon sugar and bake for about two-and-a-half hours until the peels have...
Author: Martha Stewart
Author: Martha Stewart
Create a festive, fruity dessert in 15 minutes. These creamy red, white, and blue bites are just right for the Fourth of July or a summer picnic.
Author: Martha Stewart
Here's an eye-catching garnish. When used together, Concord and black grapes can turn into delightfully eerie eyeballs for Halloween beverages-boozy or not.
Author: Martha Stewart
What to do with leftovers after your seder? This unleavened twist on lasagna is a great way to use leftover matzo. Substitute layers of matzo for the noodles, then spread with a mixture of spinach and...
Author: Martha Stewart
Noted chef and author Diane Kochilas prepares a delicious Greek Easter feast that includes this Greek Easter bread. Mahlepi is a fruity spice available at Greek markets.
Author: Martha Stewart
Author: Martha Stewart
Use this easy recipe to make a batch of horseradish cream to top Matzo Latkes or Red Cabbage and Shaved Brussels Sprout Salad, two crowd-pleasing side dishes often served at Passover meals.
Author: Martha Stewart
Turn everyday radishes into eerie eyeballs for Halloween. Also try:Grape Eyeballs, Lychee and Blueberry or Cranberry Eyeballs
Author: Martha Stewart
Joan Nathan, author of "Jewish Cooking in America," prepares several different versions of haroset each Passover. This dessert recipe is loaded with fruit, including pears, apples, and prunes, and is one...
Author: Martha Stewart
Flaky cream cheese dough, sweet raspberry-walnut filling, and a touch of cinnamon come together in these classic rolled rugelach from Cookie Couture.
Author: Martha Stewart
Sharon Lebewohl, author of "The 2nd Ave Deli Cookbook" shares her family's applesauce recipe. Serve with potato latkes and sour cream.
Author: Martha Stewart
This traditional Yemeni relish is served throughout the year at lunch or dinner, as an accompaniment to roasted meats and vegetables and as a spread for falafel and other sandwiches.
Author: Martha Stewart
This delicious breakfast recipe, which appeared in the New York Times on December 6, 2006, is courtesy of Alex Witchel.
Author: Martha Stewart