There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.
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 crumbly baked tomato dish goes well with roasted chicken, grilled steak, or pan-roasted fish.
Author: Martha Stewart
This recipe for Martha's Favorite Tuna Salad Sandwich makes a healthy meal for lunch or dinner.
Author: Martha Stewart
A classic, the slow braise renders beef stew meat mouth-wateringly tender.
Author: Martha Stewart
Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.
Author: Martha Stewart
Sweet potatoes are spiced with cinnamon and nutmeg and enriched with cream, brown sugar, and maple syrup for the flavorful filling of this pie. A candied...
Author: Martha Stewart
You can have your cake and eat it too. In this exceptionally rich, moist dessert, eggs and butter are replaced by oil and water, resulting in a cholesterol-free...
Author: Martha Stewart
Tart rhubarb and sweet raspberries are the seasonal jam pairing you never knew you needed. Make a batch while the produce is ripe and store it in your...
Author: Sarah Carey
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
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
This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil,...
Author: Martha Stewart
The old-fashioned version of this soup takes hours to prepare. Here, we've cut down the cooking time by using canned broth and boneless, skinless chicken...
Author: Martha Stewart
Lining the pan isn't busywork; it makes it easy to remove the brownies.
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
Tart, spicy, and creamy -- this delicious soup is warming on a crisp fall day.
Author: Martha Stewart
This whimsical pie sets the bar high for taste and appearance: It has a zesty lemon filling -- Martha's favorite -- a flaky pate brisee base, and a glossy...
Author: Martha Stewart
Combine breakfast favorites oatmeal and pancakes for the perfect start to your day. Rolled oats give these pancakes a hearty, nutty flavor. Serve your...
Author: Martha Stewart
Use this recipe to make Pickled Green Tomatoes and Shrimp Toast.
Author: Martha Stewart
This new take on spaghetti is baked with fresh mozzarella, canned tomatoes, and aromatic basil for a crispy casserole main dish.
Author: Martha Stewart
Make this simple salad in just minutes, and take it to work with a slice or two of bread or a pita.
Author: Martha Stewart
The combination of dark brown sugar, vanilla, and pecans in these muffins make them taste just like pecan pie.
Author: Martha Stewart
The vegetables in this crunchy, satisfying Thai Cucumber Salad can be tossed together with the tangy rice vinegar dressing a week in advance, leaving nothing...
Author: Martha Stewart
This sweet and spicy dish is like an instant tropical vacation, especially since your slow cooker does all the work.
Author: Martha Stewart
This delicious pan-roasted chicken recipe is from "Martha Stewart's Cooking School." You'll love the juicy, tender meat and flavorful taste.
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
Letting garlic-stuffed beef pot roast simmer a long time with rosemary gives it a lot of flavor in this Italian rendition.
Author: Martha Stewart
All barley is high in fiber, but hulled barley is the most nutrient-dense. If you make this soup with pearl barley, use 2 cups water in step 4 and cook,...
Author: Martha Stewart
Grate some zucchini for surprisingly delicious cupcakes. This recipe was submitted by reader Ian Young of Oakland, California.
Author: Martha Stewart
Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables, such as broccoli rabe.
Author: Martha Stewart
These handheld pies can go directly from the freezer to the oven to bake. From frozen, place on a baking sheet, brush with egg wash, and bake according...
Author: Martha Stewart
Boneless center-cut pork chops are topped with a sweet-and-spicy apple chutney.
Author: Martha Stewart
Ingredients placed in the cavity of the chicken flavor it from the inside out during roasting. Experiment with onion, other citrus fruit, and your favorite...
Author: Martha Stewart
Fish and lemon are a natural pairing: The tart citrus enlivens the flavor of a delicate sauteed halibut topped with a reduced lemon sauce and slices of...
Author: Martha Stewart
A long, gentle simmer slowly breaks down tougher cuts like lamb shank, leaving the meat flavorful, succulent, and tender.
Author: Martha Stewart
The classic flavor combination of fennel and orange makes a wonderful winter salad.
Author: Martha Stewart
The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its...
Author: Martha Stewart
Marinating in an orange-rosemary mixture before going under the broiler makes these bone-in pork chops sweet-and-savory.
Author: Martha Stewart
Author: Martha Stewart
These chocolately shortbread wedges are even more enticing with a splash of colorful icing.
Author: Martha Stewart
This familiar fruit-filled dessert is a close cousin to classic apple pie. We started with a standard all-butter piecrust and our favorite cooking apples,...
Author: Martha Stewart
Sliced almonds lend crunch to every bite of this classic seafood dinner. Besides being flavorful, trout is full of omega-3 fatty acids, which are beneficial...
Author: Martha Stewart
All you need with this one-pot dish is a quick salad. Toss sliced cucumber and tomato with a squeeze of fresh lemon juice and salt and pepper.
Author: Martha Stewart
This recipe for delicious braised short ribs is from the October 2007 issue of Everyday Food. To make this dish a complete meal, serve it with creamy polenta...
Author: Martha Stewart
Sweet and delicious, figs make the perfect pairing for a thin slice of Prosciutto di Parma -- which, by the way, is nitrate-free and low in saturated fat....
Author: Martha Stewart