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Explore 7 projects, 266 articles, 42 galleries, 41 videos, and more

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Pairing the right pasta with the right sauce creates the ultimate balance of flavor and texture. Sturdy pastas with tubes, ridges, or folds trap chunky sauces; delicate strands are ideal with a light coating of sauce; and long noodles are fabulous with just about anything. This guide will help you make the best match.

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When you grill, you hardly need a recipe. Knowing the right technique is what's important. The key to success, whether with a gas or a charcoal grill, often involves creating two zones: one for high, direct heat and another for low, indirect heat. The direct-heat area is where you begin, searing the meat with the lid open. Thicker cuts are then moved to the indirect-heat zone to finish cooking, with the lid closed; the meat won't burn, and it will stay moist.

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Brisket is often part of a traditional Passover meal. This rendition is oven-braised low and slow with red wine and aromatics; the meal is completed by a head of garlic and tender root vegetables.

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Which oils are best for sauteing, frying, or baking? Which ones should be used exclusively for salad dressings? Use this guide to help you choose the oils that fit your cooking needs.

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Although the origins of chili are murky, the two basic elements of the dish, beef and hot chile peppers, have long been prevalent in the plains of the American Southwest. The historical record has Texas cowboys cooking chili over campfires in the early 1800s, and even today the Lone Star State remains the spiritual home of chili culture.