The ingredients and flavors in this dish can be adjusted to suit your own personal taste. Serve with vanilla ice cream or fresh whipped cream.From the...
Author: Martha Stewart
Bake these brandy-spiked bars up to two days ahead, and cut just before serving.
Author: Martha Stewart
This recipe is part of the Mad Hungry: TV Dinners menu. See the article for freezing instructions.
Author: Martha Stewart
This delicious coconut layer cake has lemon curd which adds tartness to the filling in this decadent dessert.
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
If your beets are large, cut them down to size so that they roast more evenly--and more quickly.
Author: Martha Stewart
This batter is thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake will not form, so flip...
Author: Martha Stewart
This torte is both dairy- and gluten-free. Toasted pecans lend a nutty flavor. Serve this simple dessert with lemon curd and berries for a sweet finish...
Author: Martha Stewart
Everyone will love munching on these all-natural fruit pops when the weather turns steamy.
Author: Martha Stewart
Saltine cracker crumbs replace the usual breadcrumbs in this family-friendly meatloaf with a sweet glaze.
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
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
This side pairs well with broiled fish, fried chicken, and Apricot-Bourbon Glazed Ham.
Author: Martha Stewart
It's easy to transform frozen cheese tortellini into a real meal--just toss the pasta with garlicky broccoli, ripe tomatoes, and a touch of butter.
Author: Martha Stewart
Extra-virgin olive oil yields a flavorful, rich vinaigrette. If you prefer a lighter-tasting vinaigrette, try using vegetable or canola oil.
Author: Martha Stewart
For a fanciful holiday dessert that's guaranteed to impress, try these beautiful but easy-to-make peach-shaped cakes from Rosetta Costantino's "My Calabria"...
Author: Martha Stewart
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
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
A New England staple, this wholesome bread uses three different kinds of flour and is baked in a can. Martha made this recipe on episode 706 of Martha...
Author: Martha Stewart
These rich cookies should seem a bit soft when you take them out of the oven. They firm up as they cool, so be careful not to overbake them.
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 refreshing salad really perks up winter lunches and dinners.
Author: Martha Stewart
Based on chimichurri, a staple of Argentinean steakhouses, this zesty sauce can be served with just about any cut of meat. It is also great drizzled over...
Author: Martha Stewart
This marinade is perfect for our Mushrooms, Red Peppers, and Beef with Balsamic-Rosemary Marinade kebabs.
Author: Martha Stewart
For really vibrant flavor, marinate your garlic and chili flakes in olive oil in advance of cooking. To complement the meal, serve this classic Italian...
Author: Martha Stewart
This sauce is for Emeril Lagasse's recipe for Grilled Banana Splits.
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
These elegant mixed nuts perk up a plate of seasonal snacks.
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
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
Shallots, butter, thyme, and white wine give classic flavor to this easy, casual -- and traditional -- dish. Serve with a crusty baguette to soak up the...
Author: Martha Stewart
With their vitamin K, cukes will help keep your bones strong, while protein in the eggs and shrimp energize you until dinner.
Author: Martha Stewart
Deep, dark chocolate, rich caramel, and a sprinkling of fleur de sel atop a shortbread crust make a contemporary combination with timeless appeal. Martha...
Author: Martha Stewart
Sweet, edible ribbons wrap this cream-cheese frosted two-tiered carrot cake. They're made from thinly sliced carrot strips, cooked in sugar and water until...
Author: Martha Stewart
Serve these easdy potatoes with Parsley alongside our Beef Bourguignon.
Author: Martha Stewart
The crispy iceberg lettuce and creamy blue cheese dressing make this steak-house style salad a no-brainer side dish with your steak and potatoes dinner.From...
Author: Martha Stewart
Relish adds a sweet, tangy kick to the classic deviled egg.
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
Fragrant jasmine rice is made even sweeter by the addition of a little sugar; grated fresh ginger adds heat.
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
A little spicy crab goes a long way in a sweet and spicy chilled salad, with fresh corn and minced hot red pepper.
Author: Martha Stewart
This feast of earthy flavors will make guests feel welcome. Serve it with grainy mustard, crusty bread, and bottles of dark beer.
Author: Martha Stewart
Try these spicy vegetarian burgers with your favorite buns, layered with sliced tomato and red onion and drizzled with tangy yogurt sauce.
Author: Martha Stewart