Succulent spaghetti in a bracing clam sauce is the heart of a rustic Italian supper to usher in spring.
Author: Martha Stewart
Sour cherries are a time-honored choice for pies -- they lend a lovely tartness that their sweet cousins Bing and Rainier cherries just can't offer.
Author: Martha Stewart
An enduring Italian favorite, this simple pie needs nothing more than tomato sauce, fresh mozzarella, Parmesan, and basil to shine.
Author: Martha Stewart
Oysters take very little time to cook. Our pan-broiled hors d'oeuvre, which consists of oysters tossed with herbs and showered with olive oil and Parmesan,...
Author: Martha Stewart
These buttery pecan bars are made with an easy press-in-the-pan shortbread crust, making them the ultimate sweet and salty dessert.
Author: Martha Stewart
The most popular flavor at the celebrated New York City bakery is vanilla for a reason! With a moist, tender crumb and rich buttercream frosting, these...
Author: Martha Stewart
Adapted from "Commander's Kitchen," by Ti Martin and Jamie Shannon,Copyright 2000by Commander's Palace, Inc. Used by Permission of Broadway Books, a Division...
Author: Martha Stewart
This easy pasta dish satisfies everyone and it's ready so quickly.
Author: Martha Stewart
This updated, slimmed-down version of classic pork chops will chase away the winter chill every time.
Author: Martha Stewart
Celery root refines homey mashed potatoes in this tasty side dish.
Author: Martha Stewart
Cinnamon and ginger complement the sweet potatoes in this simple but exotic-tasting chicken stew that makes a hearty dinner. Fluffy couscous absorbs the...
Author: Martha Stewart
The main components of this dish, the sauce and the chicken, can be prepared in advance. When you're ready to eat, simply assemble and bake this classic...
Author: Martha Stewart
Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight....
Author: Martha Stewart
Ricotta makes this pasta rich and delicious. Use any extra in place of cream cheese on toast or as a substitute for cottage cheese anytime.
Author: Martha Stewart
Gray sole is a delicately flavored white fish. You can substitute flounder, turbot, or another type of sole.
Author: Martha Stewart
Impress your friends and family by making this fabulous flan recipe for dessert courtesy of "Martha Stewart's Cooking School."
Author: Martha Stewart
Swapping out lettuce for crunchy sprouts and addinga layer of creamy avocado turns this lunch classic intoa more substantial meal.
Author: Martha Stewart
With just salt, pepper, a bit of oil and garlic, and a hot oven, nearly every vegetable becomes sublime.
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
Martha's textbook cranberry sauce teams whole berries with bright orange (zested and juiced) and spicy cinnamon. Use any leftovers to make Cranberry Swirl...
Author: Martha Stewart
We love egg-based challah (or brioche) for its golden color and rich texture, but you can use Italian or white sandwich bread instead.
Author: Martha Stewart
Serve these flavor-packed steaks with Tomato Salad with Olives and Lemon Zest or Marinated Zucchini with Mint.
Author: Martha Stewart
This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.
Author: Martha Stewart
Ground oats replace flour in this easy delicious dessert. Use gluten-free oats to make it suitable for those with celiac.
Author: Martha Stewart
It is important to wring all excess moisture from potatoes to ensure a crisp pancake. If you are uncomfortable flipping the pancake, you may invert it...
Author: Martha Stewart
If you love the apple-cider doughnuts often sold at farmers' markets, you'll love this cake! Baked in a Bundt pan, it's essentially a giant cakey doughnut,...
Author: Martha Stewart
A stash of this flavorful Spanish sauce means you're always one step ahead. The only thing easier than making it is finding ways to use it. Try it in Shrimp...
Author: Martha Stewart
Roasting zucchini enhances their delicate flavor while giving them a slightly charred, crisp exterior.
Author: Martha Stewart
This crunchy chocolate-chip cookie is enhanced by rolled oats, salted peanuts and natural peanut butter.
Author: Martha Stewart
This light ad airy orange chiffon cake is simply delicious. This recipe for orange chiffon cake packs plenty of orange flavor using zest and juice and...
Author: Martha Stewart
A basic beer braise gives this quick-cooking bratwurst from Niman Ranch farmer Paul Willis its down-home flavor.
Author: Martha Stewart
Inspired by the traditional game pies that were staples on tables across Britain, this savory dinner showstopper calls for a unique hot-water crust that's...
Author: Martha Stewart
This dish combines the best of the sweet, smoky, and savory flavors.
Author: Martha Stewart
Ripe mangoes and tomatoes make this simple salsa shine.
Author: Martha Stewart
You can buy chocolate that has already been chunked, or you can just cut up your favorite chocolate.
Author: Martha Stewart
Empanadas are a popular street food and fun to re-create in your own kitchen. These empanadas have a hearty beef and vegetable filling encased in tender...
Author: Martha Stewart
This French-style potato salad is traditionally made with white wine; we've used lemon juice and zest instead, lending the results a tangy freshness.
Author: Martha Stewart
Roasted red peppers give spinach some much-needed sweetness.
Author: Martha Stewart
Use leftover Thanksgiving turkey to make this spicy, fragrant stew. A dollop of yogurt tempers the heat of the Thai chile perfectly.
Author: Martha Stewart
Serve this rich braided sweet bread with salted butter, fruity jam, and lots of hot coffee. Spiced with cardamom and sprinkled with pearl sugar and almonds,...
Author: Martha Stewart
Finish off salmon leftovers with this easy-to-prepare pasta dish which gets its spice from crushed red pepper flakes.
Author: Martha Stewart
Quickly pickled sliced cucumbers and red onion make a cooling side salad for lamb burgers or fried fish.
Author: Martha Stewart
Brown rice is less processed and more nutritious than its white counterpart. The trick to steaming it is to use less water than called for on the package....
Author: Martha Stewart
Par-boiling and sauteing kale makes it tender and delicious.
Author: Martha Stewart
Plant a delicious surprise on your guests with these springtime delights. Our chocolate cakes, baked in small pots, create the illusion of new growth....
Author: Martha Stewart
Blueberry lovers, rejoice! The filling for this easy crumble calls for a whopping two pounds of fresh blueberries. Served in bowls with scoops of vanilla...
Author: Martha Stewart
We love the way the Instant Pot or pressure cooker promotes silky, falling-off-the-bone texture for braise-worthy cuts like short ribs. Here, the ribs...
Author: Martha Stewart