This traditional Mediterranean dessert is made with layers of phyllo dough, chopped nuts, and honey.
Author: Martha Stewart
Use these sweet blooms to decorate our Chocolate-Zucchini Sheet Cake with Cream-Cheese Frosting or any summer dessert you please. The flavor is reminiscent of candied pumpkin.
Author: Martha Stewart
By first steaming then lightly frying cauliflower, you get crisp, flavorful florets that benefit from an umami-packed sauce of garlic, white wine, mint, and anchovies.
Author: Martha Stewart
This snack only takes a few minutes to prepare and it keeps for a month.
Author: Martha Stewart
Stir up this spicy spread, season with salt and pepper, and use on your favorite sandwich or burger.
Author: Martha Stewart
Pounding veal results in a tender meat that cooks upin minutes. Grapefruit brightens the rich butter sauce.
Author: Martha Stewart
Zucchini gives a different spin to this Mediterranean dip traditionally made with eggplant. Serve the dip as part of a mezze platter, alongside pita, crudite and olives.
Author: Martha Stewart
Because confectioners' sugar contains cornstarch, it is not kosher for Passover. This clever recipe makes a fine substitute to top dessert.
Author: Martha Stewart
Trying to work meatless meals into your routine? A pot of hearty, healthy Cuban Black Beans makes a satisfying dish -- and enough leftovers for this recipe.
Author: Martha Stewart
Confit comes from the French word for "preserve," confire. For tomatoes, that means baking them at a low temperature with basil, garlic, and olive oil.
Author: Martha Stewart
This refreshing bite blends feta cheese and oregano with cucumber for a quick, make-ahead appetizer .
Author: Martha Stewart
Try this vinaigrette with different fresh herbs each time you make it.
Author: Martha Stewart
This sauce comes out bright with a bite, thanks to sweet steamed beets and fiery fresh horseradish root. Dab it on to favorites like corned beef, roasted salmon, or even these cheesy scalloped potatoes....
Author: Martha Stewart
Serve these sweet and tart pickles with Five-Spice Pork Tenderloin. We like the relish best the day it is made, but it will keep for up to two days in an airtight container in the refrigerator.
Author: Martha Stewart
Thanks to a puddinglike batter, this stunning carrot-souffle appetizer won't deflate. A supporting cast -- sauteed baby carrots and sugar snap peas with their shoots -- reflects the season's vibrant colors...
Author: Martha Stewart
The next time pumpkin-carving season rolls around and you're left with a bunch of seeds, this Italian take on the classic (and resourceful!) fall-time snack is a great way to use them up. For seasoning,...
Author: Riley Wofford
This is brushed on rice noodles or grilled meats, or used as a topping for rice dishes. Try it with our Grilled Shrimp Paste on Sugarcane.
Author: Martha Stewart
Use this clever technique to create whimsical nests filled with candy eggs and other adorable Easter treats. Jacques Torres prepared these on Episode 501 of "Martha Bakes."
Author: Martha Stewart
You can use any assortment of firm vegetables, such as a mix of brussels sprouts, turnips, cabbages, and shallots, for this recipe.
Author: Martha Stewart
Glazed in a salty-sweet blend of sesame seeds, honey, and olive oil and roasted until crunchy, the humble beans make a nicely adult, tree-nut and peanut-free alternative to the typical candied nuts.
Author: Martha Stewart
Use this roasted cherry tomatoes recipe to top our Ricotta with Roasted Cherry Tomatoes on Crostini.
Author: Martha Stewart
Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
Author: Martha Stewart
The flavor of romesco improves with time; you can store it in the refrigerator for up to three days before serving, at room temperature.
Author: Martha Stewart
Author: Martha Stewart
Whether you're a full-time vegetarian or just looking to incorporate more meatless Mondays to your routine, mushrooms are a great stand-in for meat like bacon. Here, the oven coaxes out their deep umami...
Author: Lauryn Tyrell
Long used for healing in Asia, meaty shiitakes are one of the best foods to eat for health, boasting a special combination of antioxidants that boost immune function and lower oxidative stress in the body....
Author: Martha Stewart
When you're craving falafel, make your own and serve it up in pitas with all the usual toppings.
Author: Martha Stewart
Delicata squash -- typically a sweeter winter squash -- is rendered more explosive in flavor thanks to the garlic and hot pepper jelly.
Author: Martha Stewart
This recipe was published in Entertaining in 1982--and Martha has been making it ever since! It's named for a woman who worked with Martha in her catering days.
Author: Martha Stewart
Greens and stems are sauteed with onion and garlic in this recipe.
Author: Martha Stewart
Serve this spicy butter with our Shrimp Boil with Corn and Potatoes.
Author: Martha Stewart
This French-inspired sauce adds garlicky depth to chef Todd English's Bouillabaisse.
Author: Martha Stewart
This version of the traditional pate de coing (quince paste) was formed in a classic French mold, the results frost-encrusted with sugar.
Author: Martha Stewart
Use this recipe to make Potato Galettes and Rosti Potatoes. Because this butter has no milk solids, it can withstand higher cooking temperatures without burning.
Author: Martha Stewart
The substitution of a cocktail onion for an olive or a lemon twist turns a martini into a Gibson. These citrusy orbs are especially wonderful with gin.
Author: Martha Stewart
To make grilled corn really pop, brush on one of our secret sauces: masala-lime butter or minty chili oil. Both come together with a few simple ingredients and elevate even the sweetest ears. Slather one...
Author: Riley Wofford
Olive oil, salt, and high heat are all you need to transform these green peppers into an addictive side dish. They also make a great bar snack alongside Mezcal with Sage Ice Cubes.
Author: Martha Stewart
Best of both worlds: Leftover creamy polenta from tonight turns into crisp pan-fried polenta cakes tomorrow. Portobellos add meatiness and depth to this vegetarian dish.
Author: Martha Stewart
You can also use red grapes for this salsa -- just make sure they're seedless.
Author: Martha Stewart
Whip up this easy pesto, and you have instant sauce for pasta, fish, chicken, or even pizza.
Author: Martha Stewart
Try a flavorful combination of dried bay leaves, allspice, coriander seeds, mustard seeds, dill seeds, and red pepper flakes when you boil your favorite shellfish. Use it to make our One-Pot Shrimp Boil...
Author: Martha Stewart
Our take on the classic creamed spinach side dish uses fresh spinach and cream cheese as a thickener. It's a crowd pleasing recipe that's popular with both young and old.
Author: Martha Stewart
French pistou sauce is like a nut-free version of Italian pesto. This Southern take comes from chef Sean Brock, and it's served with his Crispy Soft-Shell Crab.
Author: Martha Stewart