You can make the ham broth and shred the ham hocks a day ahead. The next day, reheat to simmering, and cook the potatoes and green beans.
Author: Martha Stewart
Use this graham cracker crust recipe to make our Summer Fruit Cream Pie.
Author: Martha Stewart
A bowl of cereal, s'more, and cookie all rolled into one, this recipe from Christina Tosi's "Momofuku Milk Bar" cookbook is guaranteed to please.
Author: Martha Stewart
This dense cake offers an intense chocolate experience, complete with fudgy frosting.
Author: Martha Stewart
Is anything better than a decadent potato gratin? Yes: a potato gratin with asparagus and prosciutto. The sweet, grassy undertones of goat cheese and sharp Pecorino Romano compliment this side-turned-dinner...
Author: Martha Stewart
These light, flourless cookies, from TV chef Nikki Elkins, are made with everyday ingredients that you probably already have in your pantry.
Author: Martha Stewart
Light on effort, heavy on flavor, pound cake has earned its centuries-long popularity. Learn how to make this traditional, crowd-pleasing dessert.
Author: Martha Stewart
A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.
Author: Martha Stewart
A pinch of brilliant burnt-orange saffron, the stigmas of small purple crocuses, gives a dish a slightly bitter and floral flavor. Saffron is traditionally used to perfume bouillabaisse, but it can add...
Author: Martha Stewart
"After baking countless cakes over the past 11 years for our pages, I've come back around to appreciating the versatility of a sponge cake," says Jennifer Aaronson, editorial director of food and entertaining....
Author: Martha Stewart
Don't wait until the holidays to enjoy the honeyed flavor and velvety texture of this colorful root vegetable. Serve mashed sweet potatoes as a side dish to your favorite main dish, and you'll have them...
Author: Martha Stewart
Cafe au lait and a croissant or buttered toast is a simple, scrumptious breakfast.
Author: Martha Stewart
Our seared lamb loin chops are simply delicious. Enjoy them alongside fresh asparagus for a delectable springtime meal.
Author: Martha Stewart
A variegated pattern of deep dark chocolate and pure white powdered sugar makes these crinkly cookies a striking study in contrast. Roll balls of the rich dough first in granulated sugar, then in confectioners'...
Author: Martha Stewart
Use this rich frosting to decorate Magnolia Bakery Vanilla Cupcakes. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."
Author: Martha Stewart
Roasting a whole pork shoulder takes time, but it's worth the wait. It yields a lion's share of rich, tender meat that you can prepare in diverse ways.
Author: Martha Stewart
An outstanding quiche relies on a few simple elements: a creamy egg custard, buttery homemade crust, and flavorful cheese and vegetables. This family-friendly brunch recipe delivers all three.
Author: Martha Stewart
Corn relish, a southern condiment and dip, has more sweetness and more bite than coleslaw. Spoon it onto a burger or scoop it up with blue corn chips.
Author: Greg Lofts
Note: These recipes have been adapted from "Lobster Rolls and Blueberry Pie" by Rebecca Charles of Pearl Oyster Bar and Deborah DiClementi. Text copyright 2003 by Rebecca Charles. Reprinted by permission...
Author: Martha Stewart
Making your own strawberry jam is as easy as one-two-three. The only ingredients you need to make this recipe are whole, hulled strawberries, sugar, and lemon juice. For a quick breakfast or snack, toast...
Author: Martha Stewart
A stir-in of cilantro and lime juice transforms plain cooked rice into a lively side that's an ideal accompaniment for Mexican main dishes, such as Chicken Fajita Tostadas.
Author: Martha Stewart
Serve this tender, fall-off-the-bone meat with bread, polenta, or sauteed Swiss chard. You can also present it as a "sauce" by shredding the meat, mixing it with the leftover tomatoes from the pan, and...
Author: Martha Stewart
With a nod to the north, these buttery sugar cookies pack a delicate crumb and a pure-maple oomph. Package them inside maple-leaf boxes for a great fall gift.
Author: Martha Stewart
Short ribs get a lot of their flavor from their fat; as the meat cooks, the fat melts away and infuses the sauce, making it rich, smooth, and absolutely delicious.From the book "Mad Hungry," by Lucinda...
Author: Martha Stewart
Garlic and red-pepper flakes give this protein- and fiber-rich pasta dish a kick.
Author: Martha Stewart
Use this recipe to make Pickled Green Tomatoes and Shrimp Toast.
Author: Martha Stewart
We love this diminutive grain for its gentle nutty flavor, speedy preparation time, and exceptional nutritional profile. Whether you choose white, red, black, or a rainbow blend, our basic recipe turns...
Author: Martha Stewart
Foods with a high sugar content, such as peanut brittle, tend to draw moisture from the air, so try to make this candy when the weather is sunny and dry rather than humid or rainy.
Author: Martha Stewart
The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. Serve this in a big bowl as part of an antipasti spread or as individual...
Author: Martha Stewart
Get a taste of the French countryside: chicken with mild, buttery roasted garlic -- yes, 40 cloves of it -- and a few sprigs of thyme. C'est tout!
Author: Martha Stewart
Boneless center-cut pork chops are topped with a sweet-and-spicy apple chutney.
Author: Martha Stewart
You'll want to put these pickles on every sandwich and burger you make.
Author: Martha Stewart
Covering the cooked meatloaf with chili sauce then returning it to the oven for a few minutes gives a slightly sweet, mildly spicy glaze on top.
Author: Martha Stewart
Nothing pleases party guests like a hot artichoke dip. We upgraded our recipe by adding extra veggies and subtracting the extra fat so you can scoop up this indulgence guilt-free.
Author: Martha Stewart
This mac and cheese is a fantastic one-dish meal -- it's so rich and creamy and cheesy, all you'll need is a simple green salad to serve alongside, and your menu is set. Lobster works well in this recipe,...
Author: Martha Stewart
This eggplant ricotta bake satisfies a craving for simple comfort food.
Author: Martha Stewart
This simple Asian-style gingery seafood dish goes well with Spicy Sesame Eggplant.
Author: Martha Stewart
In this one-pan dinner, lemon, garlic, and fresh thyme infuse the chicken and potatoes as they roast.
Author: Martha Stewart
When the garden is overflowing with zucchini, pickle them and put them on burgers, sandwiches, or enjoy one by itself. Make sure to not skip the step of salting and then submerging them in ice water: It's...
Author: Greg Lofts
This side goes well with grilled steak, meatloaf, lamb chops, or roasted lamb.
Author: Martha Stewart
This quick-cooking New Orleans classic is spicy and hearty-and turns any meal into a festive occasion. It's chockful of green bell peppers, whole plum tomatoes, and Cajun seasoning.
Author: Martha Stewart
Coating the meat in flour dries the surface so it can get a nice crust and helps thicken the sauce. Feel free to try this recipe with chicken cutlets, or turkey cutlets, halved horizontally.
Author: Martha Stewart
Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.
Author: Martha Stewart
A family favorite, this recipe makes one baking dish for now and one to freeze for a ready-made dinner when you're pressed for time.
Author: Martha Stewart
Add these chunky, sweet treats to your holiday dessert menu.
Author: Martha Stewart
An enduring Italian favorite, this simple pie needs nothing more than tomato sauce, fresh mozzarella, Parmesan, and basil to shine.
Author: Martha Stewart
Our pro tip for making roasted asparagus with parmesan? Give familiar vegetables an unexpected flavor by cooking them with a few basic seasonings.
Author: Martha Stewart
This supremely simple dish is rich with the flavor of maple. Although it requires last-minute preparation, the recipe is easy enough to tackle no matter how many items are on your holiday menu.
Author: Martha Stewart