If you have any leftover cooked rice, use it for this dish-it won't stick together in the skillet and it's an economical, tasty supper.
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
This tangy shrimp dish served over rice comes courtesy of Annette Osterlund of Boulder, Colorado.
Author: Martha Stewart
Beef simmered with garlic and peppers in a thick tomato sauce makes for a warm and satisfying dinner. A slow cooker turns a less expensive cut of meat...
Author: Martha Stewart
Try serving this easy, hearty kale soup recipe as the main course of a light meal.
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
This easy-to-make beverage is sure to please any crowd-it's made with brandy, orange and apple slices, orange juice, club soda, and of course red wine....
Author: Martha Stewart
Since this flavorful dip calls for chopped shrimp, choosing a bag of smaller-size frozen shrimp is cost-effective.
Author: Martha Stewart
Author: Martha Stewart
Some classics are best left as is, like this perfect chicken salad recipe served on a sandwich, from "Mad Hungry," by Lucinda Scala Quinn.
Author: Martha Stewart
A classic Key lime pie gets upgraded for the holidays with coconut milk in the filling. The dessert is gilded with toasted shredded coconut sprinkled on...
Author: Martha Stewart
Tomatoes are at their peak in the summer -- toss them with mozzarella cheese, vinegar, olive oil, and parsley for a quick pasta sauce.
Author: Martha Stewart
Nothing screams summer quite like a pretty pink watermelon cocktail.
Author: Martha Stewart
The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork.
Author: Martha Stewart
Eggplant can be roasted whole or in slices, like zucchini; toss slices on a baking sheet with olive oil, salt, and pepper before roasting. The flesh can...
Author: Martha Stewart
You'll only taste wild trout if you catch them yourself-all others are farm raised. Wherever you get it, trout that you panfry with lemon will be a delicious...
Author: Martha Stewart
The vibrant colors of this green bean, corn, and tomato salad come from an artful blend of late-summer vegetables.
Author: Martha Stewart
These turnovers make a great weeknight dinner. Just pop them straight from the freezer into the oven, and serve with your favorite tomato sauce.
Author: Martha Stewart
Just like the ones sold in those iconic blue tins but Martha's are even tastier! The secret is using the best-quality salted butter you can find.
Author: Martha Stewart
Crisp and chewy at the same time, these Southern delicacies are simple to make, and they keep well in an airtight container.
Author: Martha Stewart
This is a hearty Indian-style stew without meat but chock full of protein.
Author: Martha Stewart
Tender spinach tastes even better when topped with crumbled pancetta.
Author: Martha Stewart
Use this rich frosting to decorate Magnolia Bakery Vanilla Cupcakes. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and...
Author: Martha Stewart
Use this light, fluffy vanilla frosting to top our Confetti Cake.
Author: Martha Stewart
This recipe for these early-American pancakes comes to us from Richard Donnelly of Kenyon's Mill in South Kingston, Rhode Island.
Author: Martha Stewart
This is a very tasty sweet glaze for a holiday ham that is already cooked. Apricot and mustard come together for a tasty flavor that's sure to delight...
Author: Martha Stewart
A traditional Pennsylvania Dutch dessert, these apple pastries are spiced with cinnamon and studded with raisins. Martha made this recipe on episode 708...
Author: Martha Stewart
Make an irresistible dinner (or three!) with a slow-cooked pork shoulder that has the perfect flavors for a cool evening. Use this recipe to make Open-Faced...
Author: Martha Stewart
Here, the polenta is already made -- just bake this flavorful blend of sausage, artichokes and onions with it, and serve like a lasagna.
Author: Martha Stewart
This basic marinade imparts a bright flavor and keeps meats moist. It's perfect for grilling and also enhances the flavors of fresh vegetables, tofu, and...
Author: Martha Stewart
Using sirloin and sausage makes this chili especially hearty. Garnish with shredded Monterey Jack cheese, pickled jalapenos, and thinly sliced red onion,...
Author: Martha Stewart
This is a very versatile dish; it can be cooked in advance, in the oven or in a slow cooker. If you use a slow cooker, brown pork on stovetop first then...
Author: Martha Stewart
Pineapple and soy sauce combine to give this pork stir-fry dish its sweet-sour flavor.
Author: Martha Stewart
Rich with molasses, hermit bars are spicy, old-fashioned treats that keep for days. Martha made this recipe on episode 706 of Martha Bakes.
Author: Martha Stewart
A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried. Our version features cheese and cooked...
Author: Martha Stewart
For a stronger anchovy taste, use the oil from the tin in place of some of the olive oil.
Author: Martha Stewart
Serve as a sweet finish to a meal; dip into melted semisweet chocolate, let set, then pack as a gift; or finely chop and stir into muffin batter or scone...
Author: Martha Stewart
Dark, sweet-tart balsamic vinegar adds tangy depth to roasted vegetables.
Author: Martha Stewart
A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part...
Author: Martha Stewart
Fresh cranberries bring a pleasing tartness and beautiful ruby color to basic applesauce.
Author: Martha Stewart
This is the easiest cheesecake to make-it takes just 15 minutes to assemble and doesn't require a water bath. When berries are in season, you can serve...
Author: Martha Stewart
This recipe from Priscilla Lukens of Devon, Pennsylvania is not your average chicken salad-it combines sweet mango chutney with creamy sour cream and mayonnaise,...
Author: Martha Stewart
This chicken with white wine and herb sauce is a delicious dish sure to please the whole family, and goes wonderfully with Roasted Barley Pilaf and Sauteed...
Author: Martha Stewart
Can't decide between a quiche Lorraine or Florentine for your next brunch? Add bacon and spinach to the basic filling for the best of both worlds.
Author: Martha Stewart
Packed with omega-3 fatty acids, walnuts add richness to this light breading; the coating keeps the chicken moist.
Author: Martha Stewart