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
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
This garlic mayonnaise recipe courtesy of Scott Peacock will be a great addition to any soft-shelled crab dish.
Author: Martha Stewart
This recipe is from "Martha Stewart's Menus for Entertaining" (Clarkson Potter, 1994)
Author: Martha Stewart
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 simple sandwich spread from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" to make their classic Coleslaw.
Author: Martha Stewart
You can indulge in this light, airy French treat without feeling feel weighed down.
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
This homemade mayonnaise recipe is a delicious condiment to keep on-hand for your mid-day sandwich.
Author: Martha Stewart
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 homemade pasta dough from Corton chef Paul Liebrandt to make his spectacular Lobster Ravioli with Lobster Vinaigrette.
Author: Martha Stewart
Use quick-cooking ramen and store-bought chicken broth to get this hearty rendition of the Chinese-restaurant classic on the table in a jiffy. Fortune cookies optional.
Author: Martha Stewart
Use this recipe to make our 8-Layer Lasagna.
Author: Martha Stewart
A delicious and easy frittata that is perfect for breakfast, lunch, or dinner
The delicate sweetness of carrot is complimented by freshly grated nutmeg in these pillowy souffles.
This simple lemon meringue recipe is used to make Scott Bieber's Lemon Meringue Cake.
Author: Martha Stewart
This mayonnaise is a perfect condiment for crispy Belgian frites. This recipe was shared with us by chef Michael Formichella.
Author: Martha Stewart
This Mediterranean-inspired dessert is a good source of two types of fiber -- soluble, from the oranges, and insoluble, thanks to the hazelnuts. Look for orange-flower water at specialty grocers. This...
Author: Martha Stewart
Serve this delicious dipping sauce with Chicken and Shrimp Egg Rolls, two recipes courtesy of Michael Schulson.
Author: Martha Stewart
This tater tot breakfast bake will make your morning.
Excerpted from the COOLHAUS ICE CREAM BOOK © 2014 by Natasha Case, Freya Estreller with Kathleen Squires. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Author: Martha Stewart
A traditional Spanish dish, tortilla is a thick omelet composed of potato, onions, and egg. Our version also features spicy chorizo sausage and sauteed red peppers.
Author: Martha Stewart
Author: Martha Stewart
Use this homemade mayonnaise to make Esca chef David Pasternack's Grainy Mustard Sauce.
Author: Martha Stewart