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
Toasted coconut balances the tart sweetness of pineapple and provides a crunchy topping for this buttery cake. Not too delicate, it's a treat just right...
Author: Martha Stewart
Hot-chocolate mix is a wintertime staple. A homemade version is delicious and natural-containing only cocoa, sugar, and salt-and especially economical...
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
This recipe for mushroom and asparagus risotto is courtesy of Martha's personal chef, Pierre Schaedelin.
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 this sweet, buttery crumble topping on Rhubarb Pie or any other fruit pie in place of a top crust.
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
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
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
"After baking countless cakes over the past 11 years for our pages, I've come back around to appreciating the versatility of a sponge cake," says Jennifer...
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
Because bowtie pasta (farfalle) holds the creamy sauce well, they are ideal for this hearty dish.
Author: Martha Stewart
Mini marshmallows are melted into this dark chocolate fudge, giving it the smoothest, creamiest texture.
Author: Martha Stewart
Serve this all-American classic with all the toppings you love -- cheese, lettuce, pickles, and onion.
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
Buttermilk replaces some of the usual butter in this recipe, producing a lighter texture. Before using buttermilk, always shake it well.
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
Where there's smoke, there's flavor. Smoking fish at home may sound intimidating, but it's no more complicated than grilling. Just add aromatic wood to...
Author: Martha Stewart
All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and...
Author: Sarah Carey
Stuffing the roast chicken with fresh herbs infuses it with flavor; the high oven temperature yields crisp skin and juicy meat. Throw carrots and other...
Author: Martha Stewart
Made from a combination of beef and pork, these meatballs are a Scandinavian favorite that goes from appetizer to main in a flash (just add noodles). It's...
Author: Martha Stewart
This cozy casserole is a super easy solution to the question of what's for dinner. The savory mixture of sautéed onions, ground beef, and mushrooms get...
Author: Greg Lofts
Coconut-cream pie, a spin-off of custard-cream pie, is a traditional Southern favorite that has moved far beyond the lower regions of the country to more...
Author: Martha Stewart
Baking, simplified: One pan and two steps create this soft, gooey, giant cookie.
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
These delicious corn fritters are crunchy, crispy, and oh so satisfying. They make for a tasty appetizer or side dish.
Author: Martha Stewart
Depending on which roast you're making, the green beans can be sauteed with garlic and shallots to serve with the crown roast of pork or with chili garlic...
Author: Martha Stewart
Drizzle these pancakes with maple syrup or your favorite fruit sauce. They can also be served with fresh fruit and a dusting of confectioners' sugar.
Author: Martha Stewart
Start filling up your cookie jar with those popular treats.
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
This one-bowl Asian meal is spicy, salty, sour, and sweet-all at once. The secret's in the sauce, made from fragrant kitchen standbys. The salad has terrific...
Author: Martha Stewart
You can serve this cake warm with a dollop of applesauce or lightly sweetened sour cream.
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
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
The pan juices that are released from baking the scallops mix with creme fraiche and white wine to create a delicious garlicky sauce. Serve this gratin...
Author: Martha Stewart
In this diner-style delight, a chocolate-wafer crust anchors a silky-smooth peanut butter and whipped cream filling. Drizzles of melted chocolate and peanut...
Author: Martha Stewart
This Mexican casserole layered with tortillas has the heft of Italian lasagna and is just as tasty.
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
Spoon bread, a classic Southern side dish, is actually more like a pudding than a bread. It's so soft, it can be served -- and eaten -- with a spoon.
Author: Martha Stewart
Try this recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook for a simple, family-friendly way to serve delicious roast chicken. It's just one of our...
Author: Martha Stewart
We skipped the cream on top to let the tropical custard filling be the star.
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