First I cracked two eggs into a small bowl, sprinkled some salt on top, and gave them a quick whisk. I added some of the clarified butter to my pan. In another "Martha Stewart's Cooking School ...

For many diners, and cooks, truffle oil is a more cost efficient way of replicating the unique taste of the rarified fungi in dishes such as pasta, or even popcorn. However, Martha Stewart ...

One of my favorite new holiday tips that I learned from Martha Stewart is what she brings when visiting other people’s parties: a carton of eggs. The dozen she brings are farm fresh from her own ...