I love garlicky mashed potatoes, but seldom make them because I can't be bothered to roast the cloves. Thanks to Martha Stewart, author of this week's Cook the Book selection and the genius behind the concept of boiling the garlic... More
If seasons were paired with regional cuisines, summer's partner would be Latin, with its bright ceviches and piquant salsas. Cool weather calls for slow-cooked Nordic flavors, like Martha Stewart's braised red cabbage dish with caramelized apples. The traditional Thanksgiving table... More
Today's Cook the Book recipe isn't intended for Thanksgiving, but the day after. As a vehicle for leftover turkey, Martha Stewart's tortilla soup couldn't be further away from the turkey and cranberry sandwiches that can seem neverending in the last... More
The following recipe is from the November 19th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The many-colored stalks of rainbow chard have always looked better to me than they tasted. That... More
This recipe is the drop-cookie of chocolate cakes: an effortless chocolate batter that makes crowd-pleasing cupcakes, but is easily adapted to produce layer cakes, too. It's so easy, in fact, that Martha Stewart admits it hardly belongs on her Cooking... More
