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
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
Pull together this quick tangy sauce for serving with Salmon Coulibiacs.
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
Author: Martha Stewart
Pumpkin-spice scones are the perfect fall brunch pastry. Redolent of ginger, cinnamon, and nutmeg, and finished with a maple glaze, the buttery treats...
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
Author: Martha Stewart
A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature...
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
Submitted by Tina Ireland of Arkadelphia, Arkansas. This bar-cookie recipe was handed down to Tina by her mother, Bette.
Author: Martha Stewart
These roasted browned onions get an added kick from the balsamic vinegar.
Author: Martha Stewart
Using a nonstick skillet to make this dish will help the tofu brown evenly with less oil. Wiping the skillet with a paper towel after step 2 will keep...
Author: Martha Stewart
This is a quick and healthy side dish to any Sunday dinner.
Author: Martha Stewart
Author: Martha Stewart
Inspired by pasta alla carbonara, this dish features bacon instead of pancetta, while shallots and peas give the sauce texture.
Author: Martha Stewart
Shopping for shortbread cookie ingredients couldn't be easier. In fact, you probably already have most of these on hand. Shortbreads are most popular around...
Author: Martha Stewart
Repurpose leftover steak in this cheesesteak-inspired sandwich.
Author: Martha Stewart
Penuche boldly proffers its characteristic butterscotch and maple overtones and its comforting fudgy texture. Get the packaging how-to for the Penuche...
Author: Martha Stewart
In this classic roast chicken recipe, we've infused the rich flavor of roasted garlic.
Author: Martha Stewart
The combination of tender leaks and carrots make for a tasty side dish.
Author: Martha Stewart
This quick dinner side dish made with matzo has a humble look but a rich flavor, thanks to duck fat. Serve with roast meats.
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
A cup of strawberries adds intrigue to this party-ready summer cobbler, but feel free to use all apricots and let the stone fruit shine on its own.
Author: Martha Stewart
Every ladleful of this hearty colorful soup brims with turkey, sweet potato, escarole, and tomato in a soothing broth. It comes together in under one hour,...
Author: Martha Stewart
When lining the pan, press the foil neatly into the corners, and smooth the bottom and sides. If necessary, brush sides of pan with butter to help foil...
Author: Martha Stewart
This delicious recipe for an almond tart comes courtesy of Jesse James. Make this sweet recipe for a unique dessert.
Author: Martha Stewart
This classic is perfect to serve at Thanksgiving but easy enough for any night. It goes well with seared pork chops, meatloaf, and lamb.
Author: Martha Stewart
Tapioca is made from the root of the cassava plant; it's used as a thickening agent in puddings, soups, and fruit-pie fillings. Look for it in the pudding...
Author: Martha Stewart
Cornflakes in the coating means "fried" chicken turns extra-crisp-and stays that way for hours after cooking. Serve with Buttermilk Oat Waffles for an...
Author: Martha Stewart
The long, relatively thin cut known as hanger steak may be labeled "butcher's steak," "bistro cut," or, if already cut lengthwise into two pieces, "steak...
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
This recipe calls for chicken, but veal, pork, and turkey work just as well.
Author: Martha Stewart
This dish sizzles with flavor long after summer is over.
Author: Martha Stewart
Ricotta and pureed Butternut squash add extra creaminess to this new Macaroni and Cheese-a favorite comfort-food.
Author: Martha Stewart
The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. Serve this in a...
Author: Martha Stewart
This delicious dessert recipe for Molten Chocolate Cake comes from Everyday Food's book, "Great Food Fast."
Author: Martha Stewart
Chicken breasts are pounded thin, wrapped around ham and cheese, breaded, and pan-fried in this classic Swiss dish. Make it a balanced meal by serving...
Author: Martha Stewart
An elegant option for when a crowd-pleasing classic entree is the way to go.
Author: Martha Stewart
Thick pineapple wedges are caramelized in the oven with dark rum, brown sugar, and vanilla bean, and topped with a scoop of snowy vanilla ice cream.
Author: Martha Stewart
We love this diminutive grain for its gentle nutty flavor, speedy preparation time, and exceptional nutritional profile. Whether you choose white, red,...
Author: Martha Stewart
Martha's favorite kielbasa is "chunky, meaty, slightly garlicky, with natural casing and not too much fat." Her two favorite purveyors are Sikorski Meat...
Author: Martha Stewart
Use this recipe when making our Almond Custard Cake.
Author: Martha Stewart
Serve the steaks with an assortment of red and green lettuces dressed with a simple vinaigrette.
Author: Martha Stewart
For the best bagels with a chewy interior and crisp outer crust, we use the traditional method of boiling the bagels briefly before baking.
Author: Martha Stewart
Store-bought puff pastry makes these pies extra easy. Serve them with a green salad.
Author: Martha Stewart
This deceptively simple loaf is inspired by the Portuguese bread known as pao de milho or broa. Sprinkling the top of the bread with water just before...
Author: Martha Stewart