This classic Hungarian dish will fill you up and keep you warm on a chilly fall night. A healthy dose of paprika gives this dish its deep brick-red color....
Author: Martha Stewart
Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato...
Author: Martha Stewart
This creamy tomato soup recipe is adapted from "Martha Stewart's Cooking School." It's simply delicious and full of flavor.
Author: Martha Stewart
Seasonal fruit is the perfect starting point for a memorable meal-ender.
Author: Martha Stewart
This homemade pizza crust comes together quickly-give the dough time to rise and a couple of kneads, and it's done! Use it as a base for your favorite...
Author: Martha Stewart
You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful...
Author: Martha Stewart
Follow our foolproof recipe for a restaurant-quality pan-fried steak in under 10 minutes. Serve with a simple steak sauce and a classic side like roasted...
Author: Martha Stewart
Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.
Author: Martha Stewart
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti,...
Author: Martha Stewart
The summery flavors of cherry tomatoes and fresh basil pair perfectly with sautéed shrimp in this light pasta dish.
Author: Martha Stewart
A beautifully poached piece of salmon is clean tasting and light. There's only one rule: Don't overcook.
Author: Martha Stewart
You'll like the convenience of this comforting dish. Unlike other shepherd's pie recipes, this one calls for frozen vegetables instead of fresh and can...
Author: Martha Stewart
Ground beef and sweet Italian sausage enrich the sauce for this beloved baked pasta, while no-boil lasagna noodles speed up the process. Check out our...
Author: Martha Stewart
Sugar cookies are a buttery classic that make a delicious anytime treat. Enjoy your sugar cookies plain, or decorate them with icing to make them festive....
Author: Martha Stewart
Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.
Author: Martha Stewart
Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are,...
Author: Martha Stewart
Whip up this three-ingredient healthy smoothie recipe with just three ingredients-nonfat plain yogurt, banana, and frozen blueberries. Feel free to substitute...
Author: Martha Stewart
A great way to use up leftover chicken! It's teamed with garlicky sauteed spinach and a rich Gruyere bechamel for the filling of these hearty crepes.
Author: Martha Stewart
Studding chewy oatmeal cookies with cranberries gives them a bit of bright color and a slight tang. Any dried fruit can be substituted.
Author: Martha Stewart
Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites....
Author: Martha Stewart
Macintosh apples and a double dose of oats add a boost of nutrition to these crowd-pleasing muffins.
Author: Martha Stewart
Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.
Author: Martha Stewart
The batter for this easy-to-make banana bread is enriched with sour cream, which gives it a subtle tang and super moist texture. In order to avoid this...
Author: Martha Stewart
Make this jelly in the fall, when crab apples are plentiful. It can then be canned and enjoyed throughout the year.
Author: Martha Stewart
Try this side with seared steak, roasted lamb or chicken.
Author: Martha Stewart
This hearty ratatouille is a country dish from the Provence region of France that's an easy mix of seasonal vegetables, garlic, and olive oil.
Author: Martha Stewart
Not your average blue-plate special, this meatloaf recipe brings three ground meats together with a sweet-and-sour glaze to form a tender and moist mealtime...
Author: Martha Stewart
This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of which offer bright counterpoints to the thick layer...
Author: Martha Stewart
The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice...
Author: Martha Stewart
Buttermilk is best for this banana cake recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone in this dessert.From...
Author: Martha Stewart
Adding more granulated sugar gives this classic thin and crispy cookie its crunch.
Author: Martha Stewart
This spring brunch dish is made richer with Gruyere, an aged Swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime...
Author: Martha Stewart
This is a great way to make jam because it's simple, lower in sugar, and lets the flavor of ripe fruit shine. Our method makes it a cinch to save the last...
Author: Martha Stewart
These stuffed jalapenos make a great party appetizer. The recipe can easily be doubled for a crowd.
Author: Martha Stewart
Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.
Author: Martha Stewart
Assembling pork sausages is a snap and, as always, if you use best-quality ingredients, it's hard to beat homemade.From the book "Mad Hungry," by Lucinda...
Author: Martha Stewart
While beef broth might seem like an unexpected ingredient, it's a must for authentic German potato salad. Mixed with sauteed onions, it gives the vinegary...
Author: Martha Stewart
These classic sweets aren't fancy; they're just plain good and full of memories. Flaky biscuits are filled with our macerated sweetened strawberries and...
Author: Martha Stewart
Chicken breasts with a crunchy breadcrumb-and-almond-sliver coating are a light and satisfying springtime entree. Serve them with Orzo with Peas and Mint...
Author: Martha Stewart
This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab...
Author: Martha Stewart
This is a quick and flavorful one-pan dish blending shrimp, parsley, lemon juice, and tomatoes. Red pepper flakes give this family-friendly weeknight dinner...
Author: Martha Stewart
Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at...
Author: Martha Stewart
These warm, buttery rolls only take a little hands-on prep (the yeast does all the work), kids love to help shape them, and they fill the house with a...
Author: Martha Stewart
Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack.
Author: Martha Stewart
This nostalgic dish evokes the Old School casseroles your grandmother used to make-but in easy mode to make it quick, delicious, and great for a weeknight....
Author: Martha Stewart
This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.
Author: Martha Stewart
Stuffed cabbage is not only filling, but it's also simple to prepare. Our hearty stuffed cabbage recipe calls for meat, veggies, and more. Serve stuffed...
Author: Martha Stewart