Celery root refines homey mashed potatoes in this tasty side dish.
Author: Martha Stewart
Add a pecan crumble topping for a new twist on traditional pumpkin pie this Thanksgiving.
Author: Martha Stewart
A bakery classic in Eastern Europe, these lip-smacking treats combine a sweet yeast-based dough with a jam filling and a sugary glaze. They're usually...
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
Whipped egg whites are the secret behind this airy, moist cake. Decorate each layer with our Chocolate Frosting for a spectacular birthday or special-occasion...
Author: Martha Stewart
Fruitcake bars are very forgiving. You can bake them months ahead, and substitute almost any fruit or nut you like for one you don't. Aim for a balance...
Author: Martha Stewart
Moist cake is topped with three layers of ice cream and fluffy meringue in this old-fashioned dessert.
Author: Martha Stewart
A favorite spring vegetable, asparagus is often boiled or steamed but roasting asparagus is easy, as this three-ingredient recipe shows. All you need is...
Author: Martha Stewart
Get a healthy start with lean protein from milk and yogurt, plus fiber from oats and banana.
Author: Martha Stewart
This easy homemade cranberry relish beats the canned version any day.
Author: Martha Stewart
Place this spread in decorative jars for gifts, but save some for yourself -- it's great on toast or pancakes.
Author: Martha Stewart
A bowl of cereal, s'more, and cookie all rolled into one, this recipe from Christina Tosi's "Momofuku Milk Bar" cookbook is guaranteed to please.
Author: Martha Stewart
A longtime party favorite, this dip contains a number of assertive seasonings that balance the richness of the cheeses and the crab. The recipe comes from...
Author: Martha Stewart
Diced potatoes tossed with salt, pepper, and chives make a homey, quick side dish suitable for breakfast or dinner.
Author: Martha Stewart
Brown sugar highlights the natural nuttiness of the oats in these toothsome tea cakes. Martha made this recipe on Martha Bakes episode 609.
Author: Martha Stewart
Leftover shallots will keep for several days in the refrigerator and can be used in omelets, pizzas, sautes, and sandwiches.
Author: Martha Stewart
The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms'...
Author: Martha Stewart
Tabbouleh is a grain- and vegetable-based salad traditionally made with bulgur wheat. In this recipe, quinoa is first toasted to deepen its flavor, then...
Author: Martha Stewart
Bursting with fresh strawberry flavor, these muffins make a delightful treat. Eat them for breakfast, a snack, or dessert -- they give their blueberry...
Author: Martha Stewart
This French sauce (one of the so-called 5 Mother Sauces) is made from butter, milk, flour and salt. It's the base for a range of homey, comforting recipes,...
Author: Martha Stewart
This classic meatloaf uses coarsely ground beef for a juicer bite. It's brushed with the essential brown sugar-ketchup glaze and baked on a sheet pan,...
Author: Martha Stewart
Our macaroon-cookie confection joins coconut and fudgy dough in mouthwatering matrimony; roasted almonds seal the deal. The fact that these treats are...
Author: Martha Stewart
Think baked fish is boring? One taste of this catch of the day, and you'll be hooked. Thinly slice the squashes so they cook as swiftly as the cod or halibut,...
Author: Shira Bocar
Buttermilk gives this cheesy quick bread a subtle tang and keeps it nice and moist. Serve with plenty of butter. Martha made this recipe on "Martha Bakes"...
Author: Martha Stewart
For a just-right side dish, mix up our Basic Potato Salad, replacing the mayo with 1/2 cup olive oil and 1 tablespoon Dijon mustard.
Author: Martha Stewart
Inspired by a 1960s classic, this side dish calls for Arborio rather than conventional rice, resulting in a chewy and creamy texture.
Author: Martha Stewart
Broiled pork tenderloin gets tender and tasty in the blink of an eye; a side of cooked apples is gussied up with leeks, sherry vinegar, and honey.
Author: Martha Stewart
The creaminess of risotto makes it an instant comfort food, but the addition of sautéed summer squash and gently cooked, pencil-thin asparagus, and chicken...
Author: Martha Stewart
The yogurt makes a cool, creamy counterpoint to this mildly spicy soup made with protein-packed dried lentils. As a budget bonus, this recipe makes enough...
Author: Martha Stewart
Everything's nice about Mexican hot chocolate, which is why we dreamed up a cookie that showcases its signature qualities: deep cocoa flavor, a melt-in-your-mouth...
Author: Martha Stewart
An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip.
Author: Martha Stewart
Peppery arugula and toasted pine nuts add grown-up flavors to a kid-friendly pasta dish. The bowties (farfalle) are always popular with kids, but you could...
Author: Martha Stewart
The longer those cook, the sweeter and more caramelized they will become. A little balsamic vinegar is a nice touch to add.
Author: Martha Stewart
In this neo-casserole, a crisp crust of Parmesan and rice stands in for pastry, and luscious ricotta -- rather than cream -- cushions sauteed basil, spinach...
Author: Martha Stewart
The creamy lemon tart recipe takes advantage of peak lemon season.
Author: Martha Stewart
This American-style vegetarian frittata uses cheddar instead of Parmesan and is spiced up with a dash of mustard and hot-pepper sauce.
Author: Martha Stewart
Crisp Sugar Snap Peas, lemony Rice Salad, and an arugula garnish offset the richness of this salmon with creamy leek sauce.
Author: Martha Stewart
These flavorful carrots go well with roasted chicken, pork, or fish.
Author: Martha Stewart
This unbeatable blondie recipe combines the buttery flavor and chocolate chips from everyone's favorite cookies with the appealing texture of the best...
Author: Martha Stewart
A sprinkling of herbs or spices will make your favorite vegetables even more delicious.
Author: Martha Stewart
This superfood salad uses the ancient whole grain farro as its base, it has a nutty flavor and satisfying chew (not to mention eight grams of fiber per...
Author: Lauryn Tyrell
Sent in by reader Jeanne Kersting of Bethesda, Maryland. For richer texture and a little tang, garnish with a dollop of sour cream or plain yogurt.
Author: Martha Stewart
Bring the bistro home with this classic recipe for steak tartare. The key to serving a restaurant-quality appetizer at your kitchen table is two-fold:...
Author: Riley Wofford
It takes only 20 minutes to get this tasty chicken dinner on the table. Oranges and balsamic vinegar come together in the sticky sauce that beautifully...
Author: Martha Stewart
Traditional pumpkin pie gains depth of flavor with roasted fresh pumpkin and just the right amount of warming spices.
Author: Martha Stewart