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
These recipes have been adapted from "Jeremiah Tower Cooks: 250 Recipes from an American Master" by Jeremiah Tower. Text copyright 2002 by Jeremiah Tower. Paintings copyright by Donald Sultan. Reprinted...
Author: Martha Stewart
This dish owes its inspiration to our Louisiana neighbors on two sides: the incredible sweet corn that is grown in Indianola, Mississippi, where some of my wife's family is from, and also the wonderful...
Author: Martha Stewart
Author: Martha Stewart
These recipes have been adapted from "Cooking by Hand" by Paul Bertolli.
Author: Martha Stewart
Use to make GILT chef Justin Bogle's Spring Salad with Mushroom ''Dirt''.
Author: Martha Stewart
Author: Martha Stewart
Chef Gavin Kaysen of Cafe Boulud in New York City prepared this heartwarming civet, a type of French stew, on "The Martha Stewart Show. The recipe comes from "Daniel Boulud's Cafe Boulud Cookbook."
Author: Martha Stewart
Your family will love this no-fuss gravy for Thanksgiving. For a turkey how-to, see Turkey 101.
Author: Martha Stewart
This recipe for pommes safranee comes from chef Marco Pierre White.
Author: Martha Stewart
Author: Martha Stewart
Martha Stewart Living commissary chef Margot Olshan shares her family's recipe for this holiday favorite. Use matzo balls, which are flavored with fresh dill, to make Margot's Matzo Ball Soup.
Author: Martha Stewart
This recipe comes to us from Martha Stewart Living TV facility manager Lynn Goodwin; it was passed down to her by her grandmother, Jean Cooper.
Author: Martha Stewart
This delicious recipe is courtesy of Elizabeth Falkner and is a perfect addition to her Citizen Steak with Blue Cheese Ice Cream recipe.
Author: Martha Stewart
This delicious tangerine pie recipe, which is actually caramelized pineapple turnovers, can be found in "The Sweet Spot" by Pichet Ong.
Author: Martha Stewart
This recipe comes courtesy of Anissa Helou, a journalist, author, and expert on Moroccan and Mediterranean cooking. It was featured on "Martha Stewart Living Television".
Author: Martha Stewart
This recipe comes from chef Chris Santos from the Stanton Social in New York City.
Author: Martha Stewart
The meaty artichoke hearts provide a nice balance to the light and creamy ricotta cheese. Take premade dough out of the fridge a few hours before you plan on using it to let it rise.
Author: Martha Stewart
Serve the hens with roasted sweet potatoes: Prick four sweet potatoes all over with a fork and rub the skins with extra-virgin olive oil. Place a large ovenproof skillet, preferably cast iron, on the floor...
Author: Martha Stewart
Author: Martha Stewart
Use only the best-quality olive oil on these baked potatoes.
Author: Martha Stewart
Pair this easy Roasted Radicchio recipe with any one of our delicious mains, or include it in one of our delicious pasta recipes.
Author: Martha Stewart
Roasted eggplant meets garlicky sauteed chard and gooey provolone cheese in this irresistible pan pizza. Other combinations of roasted vegetables and greens would also be wonderful here -- plan to use...
Author: Martha Stewart
Use these crispy mushroom strips in Twitter cofounder Biz Stone's Seitan Bourguignon recipe.
Author: Martha Stewart
Try this recipe any night of the week for a simple and delicious pasta meal. Photo credit: "Pasta Sfoglia," by Ron and Colleen Suhanosky (Wiley)
Author: Martha Stewart
Crumbles of toasted homemade cornbread make a base for this stuffing. Woodsy wild mushrooms cooked with shallots and herbs give the mixture its depth. Pecans give the stuffing gentle sweetness and bits...
Author: Martha Stewart
This challenging recipe requires three days to make and precise measurements, but it's worth the effort.
Author: Martha Stewart
Serve these sauteed peppers with our ginger-glazed cod for a healthy and satisfying dinner.
Author: Martha Stewart
Hearty and bold, these pizzas have assertive and mouth-watering ingredients like broccoli rabe, pepperoni, manchego cheese, and -- yes, on a pizza -- potatoes for a dish that'll satisfy any hunger.
Author: Martha Stewart
Try Wolfgang Puck's veggie-packed pizza for a flavorful meat-free meal.
Author: Martha Stewart
The spicy tang of kimchi (sometimes spelled kimchee) gives a delicious Korean twist to fried rice. Top each bowl with a sesame oil-fried egg to make it a complete meal.
Author: Martha Stewart
Author: Martha Stewart
Chef Pasquale Martinelli uses this tomato sauce for his recipe for Baccala (cod baked in spicy tomato sauce).
Author: Martha Stewart
Shredded cauliflower steps in to make a crave-worthy low-carb version of fried rice. To make paleo fried rice, just sub the soy sauce with coconut aminos and nix the peas.
Author: Martha Stewart
Pears, in peak season from late summer through January, become a truly sophisticated dessert when served poached with a slice of Stilton blue cheese. This recipe is adapted from "Entertaining."Also Try:Breaded...
Author: Martha Stewart
This simple recipe for sautéed cabbage only uses four ingredients for an easy and delicious side dish.
Author: Martha Stewart
This recipe for maple vanilla gastrique, courtesy of chef Tom Colicchio, is an ideal addition to Cornish game hen.
Author: Martha Stewart