This maple pecan pie is a classic dessert recipe for a reason. Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality...
Author: Martha Stewart
This baked brie is a delicious addition to any party hors d'oeuvres.
Author: Martha Stewart
This sweet chutney provides a great balance to a rich, spicy curry. Serve it cool; if you don't want to eat it right away, it can be stored in glass jars...
Author: Martha Stewart
Peppery arugula and bright lemon zest lift this simple dish of pasta to refreshing heights.
Author: Martha Stewart
Layer cake, cupcakes, or loaf cake? One basic batter makes all these and more. Raspberry-Cream Layer Cake, Cappuccino-Chocolate Cupcakes, and Chocolate-Vanilla...
Author: Martha Stewart
Pan-fried pork cutlets are lightly flavored with citrus and Parmesan.
Author: Martha Stewart
A lean cut of tender beef pairs well with roasted peppers, onions, and potatoes for a hearty and satisfying meal.
Author: Martha Stewart
What better way to enjoy spring's bounty than with a dish packed with asparagus? This gourmet take on mac and cheese will have the whole family excited...
Author: Martha Stewart
This wonderful recipe for oatmeal raisin cookies-New York Mayor Michael Bloomberg's favorite-is courtesy of the Gracie Mansion. Enjoy these with a glass...
Author: Martha Stewart
Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.
Author: Martha Stewart
This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.
Author: Martha Stewart
Author: Martha Stewart
Broccoli enhances this healthy soup with crunch, while a bit of bacon lends a salty richness.
Author: Martha Stewart
These can be a quick breakfast treat or a mid-afternoon snack.
Author: Martha Stewart
These deep-fried Israeli delicacies symbolize the miracle of the burning oil lamps in the ancient Holy Temple in Jerusalem celebrated during Hanukkah....
Author: Martha Stewart
These delicate French cookies are known for their distinctive shape. Dorie Greenspan, cookbook author and owner of CookieBar in New York City, offers her...
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
Tart, creamy and luscious lemon curd can be used on scones, muffins, toast, and so many desserts.
Author: Martha Stewart
The great thing about stuffing is that it's almost impossible to mess up: A little more of this or less of that won't affect your results too much. The...
Author: Martha Stewart
Usually served in savory side dishes, quinoa -- a high-protein seed -- also makes a wonderful hot cereal.
Author: Martha Stewart
This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Author: Martha Stewart
This side pairs well with Tuna Casserole, pasta, or steak.
Author: Martha Stewart
Based on a Mexican classic, this recipe can be made as mild or as spicy as you like. Serve with plain white rice; stir in some chopped cilantro for added...
Author: Martha Stewart
These fluffy doughnuts are filled with a fruit jam, then topped with a simple glaze for a deep-fried sweet that is simply irresistible. Martha made this...
Author: Martha Stewart
These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar.
Author: Martha Stewart
A thinly pounded breast works as well for sauteing as it does for grilling. It cooks quickly but stays moist. Dredging the chicken in flour before cooking...
Author: Martha Stewart
Essentially crustless pumpkin pie, this custard relies on nonfat evaporated milk for its silky texture and rich flavor.
Author: Martha Stewart
Author: Martha Stewart
If pumpkin pie married caramel custard, their offspring would look like this pumpkin flan. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009,...
Author: Martha Stewart
For a hearty dinner of fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient...
Author: Martha Stewart
This classic meringue-and-custard dessert originated in the American South around the turn of the twentieth century. The bottom layer of chocolate pastry...
Author: Martha Stewart
Author: Martha Stewart
Our version of the Italian classic Spaghetti with Bolognese Sauce includes ground pork. If you'd like to skip the pork; just use an additional pound of...
Author: Martha Stewart
Today's prepared mincemeat fillings rarely include suet or meat, as they did in the seventeenth century, and can be found in grocery stores around the...
Author: Martha Stewart
Collard greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic...
Author: Martha Stewart
If you are lucky enough to find a fresh bunch of beets with big green leaves, don't waste them-beet greens are just as delicious as beets themselves. Serve...
Author: Martha Stewart
This winning holiday dish is almost a dessert before you get to the pie.
Author: Martha Stewart
The extra starch in Arborio rice gives risotto its creamy texture; here Parmesan cheese makes it even creamier.
Author: Martha Stewart
This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and...
Author: Martha Stewart
In this fresh take on tabbouleh, trade bulgur for brown rice, then toss with heirloom tomatoes, cucumbers, parsley, mint, and feta. A couple spoonfuls...
Author: Martha Stewart
Snow angels make an appearance on the dessert table with a light-as-air angel food cake covered with drifts of fluffy coconut and topped with angel-shaped...
Author: Martha Stewart
This sauce can be used on pasta or pizza and spooned over vegetables, rice, or fish. It's perfect in our Vegetable Lasagna.
Author: Martha Stewart
Rich, buttery, and made with lots of vanilla, these cookies are simple to make. Use a cookie press-a hollow tube fitted with a decorative nozzle at one...
Author: Martha Stewart
Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.
Author: Martha Stewart
The classic flavor combination of fennel and orange makes a wonderful winter salad.
Author: Martha Stewart
To serve these bacon-wrapped potatoes as an appetizer, simply leave in the toothpicks they were secured and baked with. Remove them to serve as a side...
Author: Martha Stewart
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