This update to the old-fashioned tuna casserole is just as delicious as you remember: It gets a fresh taste from spinach and a fun shape from shells.
Author: Martha Stewart
You'll swear this chicken, lower in fat and calories but still crunchy and delicious, was made in the frying pan. Using skinless chicken lowers the fat...
Author: Martha Stewart
Pierogi were traditionally served as a meatless dish during Lent, but evolved into a popular side dish. Pierogi bob to the surface of the cooking water...
Author: Martha Stewart
Forget deli-style pasta salad, and try this version with shrimp, cucumber, dill, and a bright lemon dressing. You can even make it up to a day ahead.
Author: Martha Stewart
Author: Martha Stewart
These rustic tomatoes deliver a similar sweet-savory fix. We particularly love the way the eggs soak up the juices.
Author: Martha Stewart
Give tomato sauce a Greek twist by adding Kalamata olives, feta cheese, capers, and oregano.
Author: Martha Stewart
Quart-size jars work best for packing a lot of peppers. Use the pint-size jar to put up a small batch to serve over cheese.
Author: Martha Stewart
Some dishes are so adjustable, they're more a concept than a recipe. Exhibit A: this grilled-steak salad. The trick is to drizzle on a little vinaigrette...
Author: Shira Bocar
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
This pancake is also delicious without the berries, which can be served alongside instead.This recipe is one of our Better Basics: 10 New Takes on Family...
Author: Martha Stewart
Half of the ganache is used for the glaze, which should be cool to the touch but pourable. If necessary, warm it over a pan of simmering water.
Author: Martha Stewart
Sometimes the best salad is the simplest one -- this dish features buttery Boston lettuce, shaved Parmesan, and a classic vinaigrette.
Author: Martha Stewart
Peanuts are the star of this hearty plant-based stew that's inspired by the cuisine of West Africa. Featuring superfoods like sweet potatoes, collard greens,...
Author: Greg Lofts
No matter how you slice it, this turkey can be used in a variety of ways. Serve it for Thanksgiving, sliced over salad, or thinly sliced and pressed between...
Author: Martha Stewart
Our smooth and creamy pudding is spiked with scraped vanilla beans and topped off with shaved milk chocolate.
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 roasted browned onions get an added kick from the balsamic vinegar.
Author: Martha Stewart
A top tip for this Tuna Macaroni Salad, soaking raw onions in cold water for 15 minutes helps mellow their flavor.
Author: Martha Stewart
Can't decide which is your favorite, chocolate or peanut butter fudge? Solve the conundrum with this deluxe, double-layer treat.
Author: Martha Stewart
This savory, double-crusted pie is delicious served warm or chilled.
Author: Martha Stewart
Wild rice marries with pecans and dried cranberries in an updated pilaf.
Author: Martha Stewart
Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe...
Author: Martha Stewart
Use this recipe to make our Meringue Cupcakes with Stewed Rhubarb and Raspberries.
Author: Martha Stewart
Pull together this quick tangy sauce for serving with Salmon Coulibiacs.
Author: Martha Stewart
Cookie people take sides. You're either a soft-and-chewy fan or a lover of thin and crisp. But everyone goes for these chocolate chip treats. They're soft...
Author: Martha Stewart
If small acorn squashes are unavailable, use larger ones and cut them into wedges.
Author: Martha Stewart
A soulful, satisfying main that's inexpensive, relies on basic pantry staples, and is relatively hands-off-now that's a winner. Our Italian-esque chicken...
Author: Greg Lofts
This side pairs well with seared steak, shrimp, or fish.
Author: Martha Stewart
Serving rosemary bread with rosemary-flecked olive oil rather than butter is a nod to the Mediterranean diet, in which olive oil is the primary fat.
Author: Martha Stewart
Cooking a few ingredients together is an easy route to a great supper. This one delivers robust flavor at its best.
Author: Martha Stewart
This simple turnip side dish goes well with steak, burgers, pork, or chicken.
Author: Martha Stewart
Roasting these veggies with lemon and garlic brings out their natural sweetness.
Author: Martha Stewart
A maple syrup-balsamic vinegar glaze is coated onto this pork tenderloin.
Author: Martha Stewart
This recipe for a delightful breakfast treat is perfect for the entire family and is courtesy of viewer Terry Coulter of Virginia. Terry also recommends...
Author: Martha Stewart
Roasting these winter vegetables simply with olive oil and herbs brings out their natural sweetness.
Author: Martha Stewart
Author: Martha Stewart
Sweet, plump mussels are steamed in a sauce made with tomatoes, garlic, red chile flakes, and wine; chorizo, a Spanish sausage, adds extra heat.
Author: Martha Stewart
A handful of tweaks turn this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low-fat milk in the filling, and a lighter...
Author: Martha Stewart
Bite into one of these extra-juicy burgers to reveal a delicious surprise: a gooey melted-cheese center.
Author: Martha Stewart
Based on Tortilla Espanola, this Spanish dish is traditionally accompanied by garlic mayo, but it is also delicious on its own.
Author: Martha Stewart
Roast two stars of the autumn harvest -- apples and sweet potatoes -- alongside pork for a satisfying meal in a single pan. You won't lose a drop of flavor...
Author: Martha Stewart
To save last-minute prep time -- and allow the flavors to develop even more -- make these tangy mushrooms a day ahead. Serve them with store-bought olives...
Author: Martha Stewart
Baste your Thanksgiving turkey with a sweet-and-savory mixture of maple syrup, Dijon mustard, and fresh thyme-the glaze yields a super-flavorful bird....
Author: Martha Stewart
Serve these crunchy biscotti as a complement to Drunken Cherries with Mascarpone Cream. Recipe adapted from Mindy Fox, author of A Bird in the Oven and...
Author: Martha Stewart
Summer wouldn't be summer without fresh corn. And you won't heat up the kitchen when you make it in the microwave.
Author: Martha Stewart
Use this crisp topping when making Emeril's Apple and Cranberry Crisp.
Author: Martha Stewart