A buttery-vanilla batter is the base of a cake that brims with a pound of strawberries. We promise that you'll want to eat this berry dessert all summer...
Author: Martha Stewart
This rich, creamy stew is best made with freshly shucked oysters.
Author: Martha Stewart
This recipe for pavlova, a light meringue dessert, comes courtesy of actor Geoffrey Rush.
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
The underrated dried fruit takes center stage in these chewy, irresistible bars. Martha made this recipe on "Martha Bakes" episode 710.
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
Cooking small whole fish, as opposed to fillets, optimizes flavor and juiciness, because the skin and a thin layer of (healthy) fat insulate the meat --...
Author: Martha Stewart
The mushrooms in this dish can also be served alone or with creamy polenta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
This quick-cooking New Orleans classic is spicy and hearty-and turns any meal into a festive occasion. It's chockful of green bell peppers, whole plum...
Author: Martha Stewart
Buttermilk replaces some of the usual butter in this recipe, producing a lighter texture. Before using buttermilk, always shake it well.
Author: Martha Stewart
Use a 13-inch round serving plate with a rim to accommodate the caramel. Martha made this recipe on "Martha Bakes" episode 711.
Author: Martha Stewart
Cocoa powder plus semisweet chocolate chunks provide a double-dose of chocolate in these dunkable, giftable cookies. Martha prepared this recipe in Episode...
Author: Martha Stewart
Shiitake mushrooms and barley make this a very nutritious soup.
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
Fill big chef shoes: Julia Child and Jacques Pepin shared this recipe for Chateaubriand, beef tenderloin cooked between two thin steaks (which are then...
Author: Martha Stewart
Start filling up your cookie jar with those popular treats.
Author: Martha Stewart
Serve this classic Southern stuffing recipe from Hot and Hot Fish Club chef Chris Hastings with his Heritage Turkey.
Author: Martha Stewart
A perfectly layered napoleon is a showstopping dessert; slicing it, however, can be a tricky matter. Don't be discouraged if yours doesn't cut neatly into...
Author: Martha Stewart
You can serve this cake warm with a dollop of applesauce or lightly sweetened sour cream.
Author: Martha Stewart
Buttermilk lends moist tenderness to lean meat; rosemary adds herby depth. Serve with Tomato Bread Salad with Olives and Mint.
Author: Martha Stewart
Red onion adds color and tanginess to this sauteed green-bean side dish.
Author: Martha Stewart
A simple, sweet barbecue sauce will please even finicky eaters.
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 vibrant salad is good with grilled or broiled salmon or sea bass, or roasted chicken.
Author: Martha Stewart
Transform a bag of cranberries into an irresistible sweet-and-savory chutney by including them in your cooking. The best part? This condiment can easily...
Author: Martha Stewart
Lemon squares combine the wonderful flavor of freshly squeezed lemon juice with just a few staples such as sugar, flour, eggs, and milk in this simple...
Author: Martha Stewart
A classic, the slow braise renders beef stew meat mouth-wateringly tender.
Author: Martha Stewart
This meat sauce has slow-cooked flavor (without requiring hours at the stove). Use it in our Famous Lasagna or atop some spaghetti for dinner tonight.
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
This foolproof dough recipe can be used to make a delicious homemade pizza on the grill or in the oven. Try the following topping variations: Grilled Asparagus...
Author: Martha Stewart
This recipe for mushroom and asparagus risotto is courtesy of Martha's personal chef, Pierre Schaedelin.
Author: Martha Stewart
Author: Martha Stewart
Broccoli is used two ways in this kid-friendly dish: it's simmered until tender for the soup base and roasted for the garnish.
Author: Martha Stewart
On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.
Author: Martha Stewart
Serve this all-American classic with all the toppings you love -- cheese, lettuce, pickles, and onion.
Author: Martha Stewart
Author: Martha Stewart
Layer these earthy pancakes with sausage patties and fried eggs for a hearty, crowd-pleasing breakfast. Or go lighter and top with yogurt and fresh fruit....
Author: Martha Stewart
A spicy British classic made with fresh and dried ginger, this cake is just right for teatime. The recipe comes from chef April Bloomfield's book "A Girl...
Author: Martha Stewart
Named for the way the indentation in the center is made with your thumb, these popular thumbprint cookies are filled with a pool of melted chocolate.
Author: Martha Stewart
Despite its name, the boiled egg shouldn't be boiled throughout the cooking process-a method that yields a rubbery result-but rather brought to a boil...
Author: Martha Stewart
These delicious corn fritters are crunchy, crispy, and oh so satisfying. They make for a tasty appetizer or side dish.
Author: Martha Stewart
It's a bold claim, but this mac and cheese from Kurt Beecher Dammeier's "Pure Flavor" cookbook is that good. Three types of cheese-cheddar, Gruyere, and...
Author: Martha Stewart
Here we've used leftover Cornbread Stuffing to make another meal. The flavor combination of pork chops and cornbread is a classic in the South.
Author: Martha Stewart