Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish. Get the recipe.
Author: Shelley Wiseman
Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables separately-the leeks are braised in butter, the spuds...
Author: Lillian Chou
Make use of an abundance of fresh, seasonal raspberries with this jam recipe. Pro tip: liquid pectin can be substituted for the powdered pectin with no difference in results. Simply reverse the order in...
Author: Martha Stewart
This updated take on the classic corned beef dinner features extra-crispy roasted cabbage and potato wedges instead of boiled. Serve it drizzled in a dill vinaigrette bursting with all the spices used...
Author: Anna Stockwell
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the best of both textures. This duck is delicious with...
Author: Lillian Chou
Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time.
Author: Alison Roman
Serve this raspberry sauce with Red Currant and Lemon Tartlets.
Author: Martha Stewart
This sweet-tart jam is great on scones and toast and mixed into oatmeal. Try it on our Strawberry Layer Cake.
Author: Martha Stewart
Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.
Author: Anna Stockwell
For this cookout-ready dinner, grilled chicken gets glazed with a sweet and tangy South Carolina-ish barbecue sauce. The simple salad of grilled onions, raw tomatoes, and pickled green beans provides a...
Author: Kat Boytsova
Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.
Author: Anna Stockwell
Served alongside boozy martinis, this is the classic cheese ball of yesteryear, perfect for retro-chic parties.
Pots de crème are little baked custards with a fancy name. A pinch of salt in these custards heightens the caramel flavor. Cover the baking pan of custard cups with aluminum foil; it makes for the most...
Author: Curtis Stone
You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting when you garnish it with lots of salty/saucy/creamy...
Author: Tara O'Brady
You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.
Author: Anna Stockwell
This is a great steak alternative for vegetarians, in addition to being a delicious side dish at any type of dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Author: Rick Martinez
This refreshing recipe for pink lemonade is the perfect drink to serve at any summertime celebration.
Author: Martha Stewart
Weighting the puff pastry with an extra sheet pan while it blind-bakes is a classic way to get the crackle without the height and also gives the pastries a sleek, modern look.
Author: Lillian Chou
This meltingly tender pork shoulder is the ultimate make-ahead dinner party main. A chimichurri-style fresh basil sauce balances the rich pork with bright zesty flavors.
Author: Anna Stockwell
Here the garlic- and lemon-infused pan dripping are mixed with citrusy za'atar and spooned over the fall-apart meat.
Author: Aaron Crowder
Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Author: Ochre Bakery, Detroit, MI
Grilled corn always elicits oohs and aahs, even though it only takes minutes to make. Imagine, then, how doubly impressed your friends will be when you toss the corn with a spicy seasoning.
Author: Martha Stewart
A basket of unusual breadsticks will vanish in no time. The fact that you scatter the strips of dough on baking sheets rather like pick-up sticks results in great texture: they're chewy where the strips...
Author: Lillian Chou
Anyone torn between their salt-loving and sweet-craving sides will love these blue-cheese pastry puffs that are dipped in caramel and sprinkled with coarse salt.
Author: Martha Stewart
Quickly charred shishito peppers and mixed mini sweet peppers flavored with just salt, pepper, and olive oil are a sweet and smoky topping for grilled strip steaks.
Author: Anna Stockwell
Choose cherries or apricots or a mix of both for this classic French baked custard. And no special equipment needed means this is the best summer vacation rental house dessert we know.
Author: Anna Stockwell
Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you're not a fan, you can go with whatever canned bean you like.
Author: Andy Baraghani
This recipe for homemade ginger cordial, courtesy of Allen Katz, is used in his delicious cocktail, Eli's Elixir.
Author: Martha Stewart
The easiest way to extend tomato season! Simply blanch, peel, crush, and freeze.
Author: Martha Stewart
For the ultimate easy, boozy summer dessert, pair different melons with different liquors and top with fresh herbs. We like watermelon with tequila and mint, honeydew with gin and tarragon, and cantaloupe...
Author: Riley Wofford
So you want to eat all the seasonal greens but can't face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin incorporates three whole bunches of greens; we...
Author: David Tamarkin
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and...
Author: Andy Baraghani
Use this recipe for blackberry puree to make a Cranberry Sparkler, a festive holiday drink.
Author: Martha Stewart
Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted at a very high temperature. It never quite crisps, but it browns and caramelizes while the reset of it turns to the texture of...
Author: Alison Roman
Use this lime-tinged simple syrup to make Summer Margaritas from chef Rick Bayless.
Author: Martha Stewart
Elevate the simple summer peach with light grill marks and just a drizzling of olive oil, honey, and mascarpone cheese in this dessert from chef Emeril Lagasse.
Author: Martha Stewart
This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.
Author: Anna Stockwell
Does this cassoulet recipe seem daunting? Don't worry. We give you plenty of road signs along the way so you can break it up into several manageable steps.
Author: Claire Saffitz
Author: Martha Stewart
Use these drunken cranberries to make Danny Meyer's delicious Cranberry Daiquiri.
Author: Martha Stewart
Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd.
Author: Alison Roman
Use this recipe to make Eberhard's Alpine Strawberry Napoleon.
Author: Martha Stewart
This delicious and simple recipe will add the perfect touch to all your desserts. Use it to make Profiteroles with Vanilla Gelato and Raspberry Coulis.
Author: Martha Stewart
Author: Martha Stewart
Bourbon infused with sour cherries and orange zest takes the classic cocktail to the next level.
Author: Martha Stewart
A vinegary red bell pepper mixture cuts through the richness of the bacon for a bite that's salty, smoky, and sweet.
Author: Dawn Perry