Rich, lightly sweetened cream biscuits top a luscious filling of fresh blueberries in one of Martha's favorite desserts. The filling is made with fresh...
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
Can't choose between a crisp, refreshing salad and a satisfying BLT sandwich? This recipe combines the two for a crowd-pleasing side or meal.
Author: Martha Stewart
The egg-rich batter to this French-inspired dessert becomes custard-like when baked, while the peaches become soft and bursting with sweetness once exposed...
Author: Martha Stewart
A thick stew made with Le Puy lentils and kielbasa makes ahearty, no-fuss meal. Its aroma, reminiscent of French country cooking, comes from a blend of...
Author: Martha Stewart
These leafy, mild-flavored veggies get at the heart of spring. Our method for steaming artichokes could not be easier, but the result is an impressive,...
Author: Martha Stewart
These salty-sweet-crunchy confections make the best snack.
Author: Martha Stewart
Fried capers and parsley cut through the richness of these mini crab puffs.
Author: Martha Stewart
Enjoy this simple roast turkey recipe for Thanksgiving or an extra-special dinner during the week. Make sure you use a bone-in turkey breast for this recipe-it's...
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
These carrot cupcakes will surely become a favorite in your baking repertoire.
Author: Martha Stewart
Raw cider vinegar is unheated and unpasteurized. Look for it at health-food stores.
Author: Martha Stewart
We serve the fillets over our Corn and Clam Chowder Sauce, but they are also delicious on their own, with just a sprinkling of lemon juice.
Author: Martha Stewart
Unlike stove-top risottos, this oven-baked version requires hardly any stirring. Grate some additional Parmesan cheese to sprinkle on top of the individual...
Author: Martha Stewart
Thick, creamy chowders brimming with seafood, potatoes, and corn are the pride of lunch spots throughout the Northeast. This one has rich flavor and comes...
Author: Martha Stewart
These scones are light yet hearty. Fresh apple keeps them moist, buttermilk contributes tenderness, and oats add a pleasantly toothsome texture.
Author: Martha Stewart
The underrated dried fruit takes center stage in these chewy, irresistible bars. Martha made this recipe on "Martha Bakes" episode 710.
Author: Martha Stewart
Fresh rosemary complements the earthy taste of roasted red potatoes in this simple but satisfying side dish.
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
Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple...
Author: Martha Stewart
This classic French butter sauce makes a simple and elegant finish to poached fish and seafood. This recipe is adapted from Martha Stewart Living. Also...
Author: Martha Stewart
Leave the frozen stuff on the shelf -- chef Nick Malgieri's fresh puff pastry recipe is tasty and easy to make in your food processor. It appears in his...
Author: Martha Stewart
This sweet and spicy recipe comes from Lee Durels of Tulsa, Oklahoma.
Author: Martha Stewart
Serve these elegant, thyme-seasoned potato slices with our Striped Sea Bass with Blood Oranges and Olives.
Author: Martha Stewart
Our simplified version of the classic layered pastry calls for store-bought phyllo dough.
Author: Martha Stewart
This old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867, has become popular...
Author: Martha Stewart
In restaurants, stir-frying is done in extra-large woks over very high heat. To approximate the effect at home, don't crowd the meat in the pan, and make...
Author: Martha Stewart
This deep, dark, satiny frosting (thanks to the addition of melted semisweet chocolate) is a favorite of our food editors, since it has just the right...
Author: Martha Stewart
Irresistible desserts don't need a mile-long ingredient list or an elaborate prep -- and this tempting crisp proves it.
Author: Martha Stewart
Peas straight from the freezer retain their crisp exterior and soft, creamy interior in this simple-to-make salad. For a subtler onion flavor, soak onion...
Author: Martha Stewart
This recipe for pavlova, a light meringue dessert, comes courtesy of actor Geoffrey Rush.
Author: Martha Stewart
Bay scallops may be sweet, but they're not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger.
Author: Martha Stewart
Walnuts add a nutty dimension to this rich, decadent dessert. This maple-walnut cake with brown sugar frosting is perfect for any fall occasion.
Author: Martha Stewart
Don't rush the cooking of the chopped onions. Keep them on the stove until the natural sugars are caramelized, yielding a deep, rich, sweet flavor.
Author: Martha Stewart
This recipe comes to us courtesy of chef and author James Peterson.
Author: Martha Stewart
This recipe for bread pudding is courtesy of Chef Vitaly Paley and can be found in "The Paley's Place Cookbook."
Author: Martha Stewart
Chickpeas, once roasted, take on the flavor and texture of nuts, making them a fun snack with drinks. Prepare the simple appetizer in under 15 minutes...
Author: Martha Stewart
Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go...
Author: Martha Stewart
A breadcrumb topping goes perfectly with this creamy and quick turkey tetrazzini casserole, which combines turkey, noodles, peas, and mushrooms.
Author: Martha Stewart
These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.
Author: Martha Stewart
This easy vinaigrette is made with a handful of pantry-friendly ingredients and comes together with just a few shakes of a mason jar! The possibilities...
Author: Martha Stewart
Flavorful rosemary-lemon oil is great for the turkey-it helps create crispy, golden-brown and an aromatic, earthy flavor. You can also use it to season...
Author: Martha Stewart
The creamy, bittersweet-chocolate "bottom" of this early-twentieth-century icebox pie rests on a graham cracker crust. The pile of ethereal meringue on...
Author: Martha Stewart
This zucchini nut bread is a favorite of Spigolo chef Scott Fratangelo.
Author: Martha Stewart