Serve these pork chops with our Sauteed Green Apples and Leeks.
Author: Martha Stewart
This sweet, creamy dessert uses only the solid coconut cream found at the top of canned unsweetened coconut milk.
Author: Martha Stewart
We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.
Author: Martha Stewart
Tangy jarred artichokes from the pantry are brightened up with fresh ingredients for this make-ahead pasta salad: green beans, parsley, lemon, and red...
Author: Martha Stewart
The rich flavor, delicate texture, and versatility of pate brisee have made it the standard at Martha Stewart Living and in our Pies & Tarts book, where...
Author: Martha Stewart
Everyone will love munching on these all-natural fruit pops when the weather turns steamy.
Author: Martha Stewart
These are a treat for all seasons. Sprinkle a few on ice cream or eat on their own as a midday snack.
Author: Martha Stewart
The next time your bunch of beets come with fresh greens attached, put them to work in this super-quick side dish. While beets will always have that signature...
Author: Martha Stewart
As summer winds down, combine cucumbers with a taste of fall -- apples and fennel -- in this crunchy salad. Cottage cheese makes it substantial enough...
Author: Martha Stewart
To garnish this creamy side dish, saute a few sliced cauliflower florets in a bit of butter until tender and lightly golden.
Author: Martha Stewart
This dip is what bagels dream about. With a kick of horseradish, this smoked salmon dip packs all the flavors of your favorite New York deli in to one...
Author: Martha Stewart
When asparagus stalks are at peak-season freshness in the spring, asparagus with Hollandaise sauce is a classic pairing worth revisiting. In Martha's easy-to-make...
Author: Martha Stewart
Your kids may not like pumpkin pie, but these moist pumpkin bars studded with chocolate chips are simply irresistible.
Author: Martha Stewart
This lemon bundt cake is the perfect addition to any springtime dinner party.
Author: Martha Stewart
A giant hotel-silver punch bowl holds Martha's signature eggnog, rich with cream and laced with rum, bourbon, and Cognac.
Author: Martha Stewart
Made with dark chocolate and almond flour, this special occasion-worthy cake is surprisingly light and airy thanks to the addition of egg whites and just...
Author: Martha Stewart
Growing up in Nutley, New Jersey, Martha used to help her neighbors Mr. and Mrs. Maus, who owned a bakery, make these delicious, buttery cakes filled with...
Author: Martha Stewart
This easy weeknight roasted chicken breasts dish features the sweet flavors of roasted carrots, onions, and prunes. Peel carrots with a vegetable peeler;...
Author: Martha Stewart
The bulgur in this protein-fiber side dish is toasted to bring out its deep, nutty flavor before being simmered in chicken stock.
Author: Martha Stewart
As part of our Best Bakers series, Mark McGough shared his recipe for pecan rolls.
Author: Martha Stewart
Besides fish and chicken, this marinade is also good with steak, tofu, and vegetables.
Author: Martha Stewart
Author: Martha Stewart
On a cool fall day, enjoy a mug of warm apple cider. Cinnamon stick stirrers add spice and extra flavor to our favorite seasonal beverage.
Author: Martha Stewart
This tasty salad can marinate for up to a day, which lets the cauliflower soak up the dressing. It's delicious chilled or at room temperature.
Author: Martha Stewart
After months of outdoor barbecuing, grilling moves indoors with this stove-top sandwich. It's piled high with thinly sliced flank steak, charred onions,...
Author: Martha Stewart
Don't ruin your salad by drowning it in dressing, especially the fat, sodium, and preservative-laden versions found on most salad bars. For the healthiest...
Author: Martha Stewart
Grated Pecorino Romano's intense, peppery flavor emboldens this simple spaghetti dish.
Author: Martha Stewart
These two salad greens are on the bitter side and benefit from the honey in the dressing.
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
Common pantry items really bring flavor to simple chicken breasts.
Author: Martha Stewart
This lightly sweet, no-mixer-required cake gets a its touch of sophistication from sweetened segmented oranges and strips of zest.
Author: Martha Stewart
This chicken soup is loaded with kale, zucchini, chickpeas and carrots for a hearty meal.
Author: Martha Stewart
This blend of lemon juice, herbs, and olive oil improves almost any ingredient, although it's especially effective with rich lamb. Truly versatile, this...
Author: Martha Stewart
Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds...
Author: Riley Wofford
A classic bisque is prepared by pureeing the shells with the soup. It creates an intense flavor and also acts as a thickening agent.
Author: Martha Stewart
These mini pancakes are so much more than a delicious breakfast. Use these silver dollar pancakes as the base for a variety of sweet or savory appetizers...
Author: Martha Stewart
Colorful endive leaves are drizzled with an easy, no-cook dressing.
Author: Martha Stewart
Pantry staples, chicken, and fast-cooking pasta add up to an impressive 25-minute meal.
Author: Martha Stewart
An easy freezer-friendly dish, this elevated TV dinner reheats beautifully in the microwave or oven.
Author: Martha Stewart
This is a very simple salad to go with a big pasta or steak meal.
Author: Martha Stewart
Take Christmas to the next level with this highly detailed Yule log cake, complete with wood-grain pattern and chocolate pinecones.
Author: Martha Stewart
This streamlined side dish involves only 5 ingredients, but its light flavors are sophisticated. Blanched baby carrots are heated in butter with ginger,...
Author: Martha Stewart
In a gratin, savory ham and mild Gruyere cheese help to balance endive's slight bitterness.
Author: Martha Stewart
Treat these parsnips like oven fries and top with a drizzle of honey.
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
Simply boiled and then dressed with a fruity extra-virgin olive oil and fresh parsley, new potatoes complement Grilled Chili-Rubbed Chicken Thighs perfectly....
Author: Martha Stewart
The tips of roasted asparagus should be just crisp and the stalks golden brown and tender.
Author: Martha Stewart
It doesn't get simpler or more refreshing than a classic caipirinha, which is the national cocktail of Brazil. The sweet-tart drink calls for just three...
Author: Martha Stewart
Sub processed flour with whole grains and you can indulge in bread again -- guilt free.
Author: Martha Stewart