Yogurt turns surprisingly velvety when cooked with cornstarch and egg yolks. Serve it over meatballs seasoned with cinnamon, cumin, and cilantro-and you've got an updated Turkish kofta for your beef dinner....
Author: Martha Stewart
Author: Martha Stewart
This sweet pastry dough recipe makes the perfect base for any one of our delicious pastries or tarts.
Author: Martha Stewart
Serve these with chef Eric Ripert's mouthwatering Coq au Vin.
Author: Martha Stewart
You can indulge in this light, airy French treat without feeling feel weighed down.
Author: Martha Stewart
Serve the aioli with our Flash Fried Squid. This recipe has been adapted from "Tom Douglas' Seattle Kitchen" by Tom Douglas with Denis Kelly, Shelley Lance, and Duskie Estes. Copyright 2001 by Tom Douglas....
Author: Martha Stewart
Use this egg recipe from chef David Chang's "Momofuku" cookbook to make his Slow-Poached Eggs with Shrimp and Grits. Photo courtesy of Gabriele Stabile.
Author: Martha Stewart
Making wasabi mayonnaise is a simple way to add an extra kick of flavor to burgers and sandwiches. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly,...
Author: Martha Stewart
Use this simple sandwich spread from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" to make their classic Coleslaw.
Author: Martha Stewart
Use this homemade pasta dough from Corton chef Paul Liebrandt to make his spectacular Lobster Ravioli with Lobster Vinaigrette.
Author: Martha Stewart
Author: Martha Stewart
Use this recipe to make our 8-Layer Lasagna.
Author: Martha Stewart
Serve this delicious dipping sauce with Chicken and Shrimp Egg Rolls, two recipes courtesy of Michael Schulson.
Author: Martha Stewart
Author: Martha Stewart