During the holidays, everything you make deserves a little dressing up -- including humble but hearty root vegetables.
Author: Martha Stewart
Author: Martha Stewart
Our seared lamb loin chops are simply delicious. Enjoy them alongside fresh asparagus for a delectable springtime meal.
Author: Martha Stewart
Mash the beans, and use them to thicken the broth; leave some whole for added texture.
Author: Martha Stewart
Smaller and thinner than their American counterparts, Swedish pancakes are quite tender and comparable in texture to French crepes. If you don't have a...
Author: Martha Stewart
To ensure your cookies come out just right, follow a couple of basic rules: Space them at least 1 inch apart during baking, rotate the sheet pan half way...
Author: Martha Stewart
This moist and delicious Pumpkin Spice Cake with Honey Frosting is a nice alternative to pumpkin pie.
Author: Martha Stewart
A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough...
Author: Martha Stewart
Easy prep cuts stress in the kitchen. Here, corkscrew pasta is tossed with oven-roasted vegetables and topped with toasted breadcrumbs.
Author: Martha Stewart
For a classic pot roast-a tough cut of beef braised until succulent and tender-we start with a well-marbled chuck. Pair it with familiar carrots and potatoes...
Author: Martha Stewart
Use this recipe to prep enough chicken to use it in wraps and salads all week; you can even cook two at once. To make Asian-Style Chicken Wraps, leave...
Author: Martha Stewart
This eggplant ricotta bake satisfies a craving for simple comfort food.
Author: Martha Stewart
Looking for a healthy version of everyone's favorite comfort food? Try this recipe for turkey meatloaf, which is delicious on its own or served in between...
Author: Martha Stewart
This devilishly delicious, light and airy, all-occasion cake recipe was adapted from "Martha Stewart's Baking Handbook," and the frosting recipe is courtesy...
Author: Martha Stewart
Don't let the name fool you-this classic dessert is in fact a cake layered with custard and topped with chocolate glaze. We replaced the custard with our...
Author: Martha Stewart
Tart icebox cookies make an easy and satisfying dessert or snack.
Author: Martha Stewart
Serve this sweet sauce with breakfast breads or on top of oatmeal. If you prefer a chunkier sauce, start with slightly smaller pieces of pear, and don't...
Author: Martha Stewart
Cumin, coriander, and cinnamon give this easy soup an exotic Moroccan flavor. With bits of tender chicken and carrots, it makes a satisfying lunch.
Author: Martha Stewart
Chop your favorite fiery red peppers in the food processor along with an onion, then stir in a sugar-and-apple cider vinegar solution for a tangy, spicy...
Author: Martha Stewart
The deep flavor of cherries and wine pairs perfectly with pork tenderloin in this sweet-and-savory dinner.
Author: Martha Stewart
This Thanksgiving-inspired quick bread recipe comes from Jane Kraemer of Manchester, Connecticut. The mixture of tart cranberry and salty nuts will have...
Author: Martha Stewart
This colorful pasta dish is easy to make and kid-friendly.
Author: Martha Stewart
This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than...
Author: Martha Stewart
Chicken thighs are seared until golden, then simmered with beer and an easy homemade BBQ until irresistibly tender. To assemble these hearty sandwiches,...
Author: Martha Stewart
Don't bother with a box mix -- make homemade pudding that's way better and still so easy with our foolproof recipe.
Author: Martha Stewart
The sweetness of the lobster and tomatoes is balanced by a light but flavorful lemon-orange dressing. Tarragon adds a fresh zing.
Author: Martha Stewart
Use our shortcut version of the classic French sauce to spruce up steamed artichokes.
Author: Martha Stewart
This dense cake offers an intense chocolate experience, complete with fudgy frosting.
Author: Martha Stewart
Make this cheesy mashed potato dish through step 3 the night before, and save the final baking for Thanksgiving day.
Author: Martha Stewart
This tasty marinade-hot but not punishing-is so easy and so flavorful that it will quickly make its way into your regular rotation. Shrimp is marinated...
Author: Martha Stewart
Skip the store-bought cake mix and impress guests with a vanilla-flavored cake recipe that's easier than it looks. Top off this cake with our Whipped Frosting....
Author: Martha Stewart
Salads aren't just about greens! This refreshing and light pasta salad with corn, leeks, tomatoes, lemon and ricotta is sure to satisfy.
Author: Martha Stewart
Author: Martha Stewart
This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe...
Author: Martha Stewart
Unsweetened chocolate, molasses, and ground caraway seeds give this bread its unmistakable depth of flavor.
Author: Martha Stewart
Rhubarb is a vegetable, though the stalks are typically used in jams and desserts; its tart flavor makes it the perfect companion for strawberries.
Author: Martha Stewart
Fresh ingredients, some quick prep, and a hot skillet or wok are all you need for a great stir-fry dinner.
Author: Martha Stewart
The combination of rich, buttery cake and caramelized pineapples in this classic dessert will transport guests to the good ol' days. It's traditionally...
Author: Martha Stewart
This chicken stew uses the flavor of the whole chicken and tangy tomatillos and traditional Mexican enhancements such as cilantro, garlic, and onion to...
Author: Martha Stewart
This roast pork has the depth of a slow-simmering supper but doesn't take long to prepare.
Author: Martha Stewart
Instead of making ribbons, thinly slice your asparagus on a strong bias -- this gives the raw vegetable a crisp-tender bite, and it isn't as stringy.
Author: Martha Stewart
Our take on this classic Greek casserole uses a mixture of ricotta and feta cheeses instead of the conventional white sauce, which is made from butter,...
Author: Martha Stewart
High-quality canned and jarred tuna in olive oil lends fresh-from-the-sea flavor to these cakes.
Author: Martha Stewart
Slice this sweet and rich tart as thinly as possible. For best results, use tart pans that have removable bottoms.
Author: Martha Stewart
Roast beef is classic British fare. It's the centerpiece of a traditional Sunday dinner, and the hearty main course for a holiday celebration. Chef Anne...
Author: Martha Stewart