Search results
Results from the WOW.Com Content Network
Martha Stewart's Deviled Eggs by Martha Stewart From Easter and Mother’s Day brunch to game day, deviled eggs are a must-have appetizer. Pro tip: slice a very thin piece off the bottom of each ...
Martha Stewart's Deviled Eggs by Martha Stewart. ... Martha Stewart's Creamy Benedictine Dip by Martha Stewart. This dip creates a beautiful balance of fresh, bright flavors and rich, creamy ...
8 ounces cream cheese, softened. 1/2 cup heavy cream. 1/4 cup sour cream. 3 scallions, very finely chopped. 1/2 teaspoon Worcestershire sauce. 1/4 cup grated gruyere cheese
The sauce is made from mayonnaise with vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet). [2] It is commonly served as céleri remoulade, a mustard-flavored remoulade variation with shredded raw celeriac.
Just some of the cooking queen's greatest hits. Home & Garden. Lighter Side
Basil often comes in large bunches, so make a big batch of pesto during meal prep and use it throughout the week in a variety of ways, such as a sandwich spread, on top of roasted meat, or in ...
How to Make Martha Stewart’s Classic Stuffing. Butter a large baking dish and preheat the oven to 400°. In a skillet, melt butter over medium heat, then cook onions and celery for 10 minutes ...
$28 at Amazon. In her 100th book, Martha shares 100 of her favorite recipes and invaluable lessons from her personal life and from the kitchen. The recipes range from breakfast and brunch to ...