This recipe for sweet and spicy popcorn is a delicious snack perfect for parties.
Author: Martha Stewart
Author: Martha Stewart
Everyone loves banana splits. But, hey, when the bananas are grilled to caramelized perfection and then topped with goodies -- watch out! This recipe is...
Author: Martha Stewart
Rather than sizzling on the stove, these leeks nestle into a roasting pan with white wine, vegetable broth, a few sprigs of thyme, and a scattering of...
Author: Greg Lofts
To make one of Martha's favorite sandwiches, serve leftover bread with slices of liverwurst and a slathering of Homemade Mayonnaise.
Author: Martha Stewart
Joan Nathan, author of "Jewish Cooking in America," prepares several different versions of haroset-a traditional sweet paste made with nutsand fruit-each...
Author: Martha Stewart
When you're in the mood for a salty snack, enjoy this dairy-free and gluten-free treat. Instead of butter, popcorn is heated with safflower oil for flavor...
Author: Martha Stewart
Here's an eye-catching garnish. When used together, Concord and black grapes can turn into delightfully eerie eyeballs for Halloween beverages-boozy or...
Author: Martha Stewart
In addition to cheese, blintzes may also be filled with ground meat, potato, or fruit. Danielle Dolinsky, MSLO ad sales coordinator, shares her family's...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Martha's take on this classic BBQ sauce has a lengthy ingredient list including apple cider vinegar, molasses, and ketchup. Each element adds to the sweetness...
Author: Martha Stewart
Author: Martha Stewart
Zalabia, or rather a type of fried dough similar to that of a doughnut, is a tasty dessert to serve at any holiday party. This recipe has been adapted...
Author: Martha Stewart
What to do with leftovers after your seder? This unleavened twist on lasagna is a great way to use leftover matzo. Substitute layers of matzo for the noodles,...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Create a festive, fruity dessert in 15 minutes. These creamy red, white, and blue bites are just right for the Fourth of July or a summer picnic.
Author: Martha Stewart
Faced with the usual pile of apple peels after baking a pie, our food editors came up with this clever snack. Toss apple with cinnamon sugar and bake for...
Author: Martha Stewart
Joan Nathan, author of "Jewish Cooking in America," prepares several different versions of haroset each Passover. This dessert recipe is loaded with fruit,...
Author: Martha Stewart
Noted chef and author Diane Kochilas prepares a delicious Greek Easter feast that includes this Greek Easter bread. Mahlepi is a fruity spice available...
Author: Martha Stewart
Turn everyday radishes into eerie eyeballs for Halloween. Also try:Grape Eyeballs, Lychee and Blueberry or Cranberry Eyeballs
Author: Martha Stewart
Use this easy recipe to make a batch of horseradish cream to top Matzo Latkes or Red Cabbage and Shaved Brussels Sprout Salad, two crowd-pleasing side...
Author: Martha Stewart
Sharon Lebewohl, author of "The 2nd Ave Deli Cookbook" shares her family's applesauce recipe. Serve with potato latkes and sour cream.
Author: Martha Stewart
Flaky cream cheese dough, sweet raspberry-walnut filling, and a touch of cinnamon come together in these classic rolled rugelach from Cookie Couture.
Author: Martha Stewart
This traditional Yemeni relish is served throughout the year at lunch or dinner, as an accompaniment to roasted meats and vegetables and as a spread for...
Author: Martha Stewart
This delicious breakfast recipe, which appeared in the New York Times on December 6, 2006, is courtesy of Alex Witchel.
Author: Martha Stewart