A one-skillet dinner, this vegetable-packed take on Swiss enchiladas makes a delicious and slightly decadent dinner. Crema and cheese are the "Swiss" parts...
Author: Greg Lofts
Carrot, celery, and onion infuse this couscous with loads of flavor.
Author: Martha Stewart
Take taco night to the next level with this weeknight spin on cheesy, crunchy flautas. After stuffing them with a smoky, spicy ground chicken-chipotle...
Author: Lauryn Tyrell
Beans, a good-quality pantry staple, make this meal healthy, delicious, and affordable.
Author: Martha Stewart
During the months when the produce aisle seems a bit bare (no locally grown tomatoes or piles of fresh corn in sight), take advantage of the ever-growing...
Author: Martha Stewart
Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.
Author: Martha Stewart
This simple yet rich Alfredo sauce lets the flavors of the toppings shine on our Roman Thin-Crust Pizzas. You can also try it tossed with cooked pasta,...
Author: Martha Stewart
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
This Glazed Lemon Pound Cake doesn't rise very much, so don't be surprised if it's shorter than you might expect.
Author: Martha Stewart
Only the chocolate crust requires baking in this luscious pie -- the rich ganache filling and fresh raspberry topping set in the refrigerator.
Author: Martha Stewart
In this hearty dish, a piquant yogurt sauce not only offsets the robustness of the lamb, but also helps bind the citrusy herbed breadcrumbs. What pops...
Author: Martha Stewart
Homemade salsa picante can dress up tacos or serve as a table sauce for chips.
Author: Martha Stewart
These delicious treats were inspired by mugs of hot chocolate topped with marshmallows.
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
Cocoa powder and melted chocolate give this classic Chocolate Sheet Cake with Vanilla Buttercream deep, well-rounded flavor. Inspired by devil's food cake,...
Author: Martha Stewart
When we crave foods that are hearty and satisfying, pureed vegetable soups fit the bill on both counts. Pick your vegetable -- almost any will do -- and...
Author: Martha Stewart
The aspic's bright color and glassy sheen will make a radiant addition to your table. Serve it topped with our Chiffonade Dressing.
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
Whether the stuff's jazzing up pie, dripping with fudge, or simply solo, we all scream for this old-fashioned vanilla ice cream.
Author: Martha Stewart
Lemon and dill are the perfect compliment to the sweet, grassy flavor of asparagus. Roasting asparagus intensifies its sweetness.
Author: Martha Stewart
In this one-dish dinner, fennel and apple are roasted until caramelized and tender.
Author: Martha Stewart
It takes just 30 minutes to make and keeps for at least one month. Brush this sauce on our Pork Ribs or whatever else you may be barbecuing.
Author: Martha Stewart
Different kinds of beans cook at different rates, so it's best to prepare them in separate pans (working in batches if necessary). The salad can be made...
Author: Martha Stewart
Fresh rosemary gives plenty of flavor to both potatoes and sausage in this roasted chicken, sausage, and potatoes dish. Rosemary is a very aromatic herb,...
Author: Martha Stewart
Barley or orzo can stand in for rice from one batch to the next in our tasty and Quick Turkey and Rice Soup.
Author: Martha Stewart
Fragrant jasmine rice is made even sweeter by the addition of a little sugar; grated fresh ginger adds heat.
Author: Martha Stewart
Freshly roasted peppers give this hearty pasta a smoky taste. If you like, you can use jarred peppers, thinly sliced, instead of making your own, and skip...
Author: Martha Stewart
This recipe is also delicious served the next day fried until golden in a bit of olive oil.
Author: Martha Stewart
This recipe is part of the Mad Hungry: TV Dinners menu. See the article for freezing instructions.
Author: Martha Stewart
Serve these savory biscuits with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.
Author: Martha Stewart
Besides fish and chicken, this marinade is also good with steak, tofu, and vegetables.
Author: Martha Stewart
This delicious coconut layer cake has lemon curd which adds tartness to the filling in this decadent dessert.
Author: Martha Stewart
Bake these brandy-spiked bars up to two days ahead, and cut just before serving.
Author: Martha Stewart
Author: Martha Stewart
Everyone will love munching on these all-natural fruit pops when the weather turns steamy.
Author: Martha Stewart
These tart squares use lemon and dried cranberries instead of fresh, so you can make them for dessert any time of year.
Author: Martha Stewart
This is a tasty twist on classic pasta with pesto sauce.
Author: Martha Stewart
Buttery biscuits and freshly whipped cream are a delicious way to showcase summer strawberries. Martha made this recipe on "Martha Bakes" episode 709.
Author: Martha Stewart
Everyone will ask for seconds of this casserole made with mashed sweet potatoes and a marshmallow topping that's a perfect combination of gooey and crunchy....
Author: Martha Stewart
Fennel gives this salad its signature crunch and lends a sweetness to balance the red onions and parsley.
Author: Martha Stewart
Fresh mint tames the heat of the jalapenos in this sweet-and-spicy jelly. Use it to cut the richness of meats and fishes like salmon and swordfish.
Author: Martha Stewart
Author: Martha Stewart
The secret to making delicate scones is handling the dough as little as possible. Another tip: If you don't have buttermilk, you can substitute 1/2 cup...
Author: Martha Stewart
A combination of nuts and dried fruits with a rich chocolate coating makes these cookies, from Gramercy Tavern pastry chef Claudia Fleming, a delectable...
Author: Martha Stewart
No special sauce needed for these pears; just mix a little vanilla ice cream with the pear juice.
Author: Martha Stewart
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
This marinade is perfect for our Mushrooms, Red Peppers, and Beef with Balsamic-Rosemary Marinade kebabs.
Author: Martha Stewart