Use this recipe to garnish our Almond-Orange Financier. Candied peel can be made up to three weeks ahead; store it with the syrup in an airtight container...
Author: Martha Stewart
Use this basic bechamel sauce to make our Rich Chicken and Squash Lasagna, Rich Beef and Eggplant Lasagna, Rich Artichoke and Mushroom Lasagna, or our...
Author: Martha Stewart
Yukon Golds are mashed with plenty of butter and your choice of milk or cream, then simply seasoned with salt and pepper for this traditional Thanksgiving...
Author: Martha Stewart
This porridgelike soup has Scottish roots. Barley makes it thick, and prunes give it a slightly sweet note; white wine and vegetables, includung leeks,...
Author: Martha Stewart
This recipe for Mrs. Milman's Chocolate Frosting is one of our all-time favorites. Make it with our recipe for Moist Devil's Food Cake.
Author: Martha Stewart
The technique of spatchcocking requires splitting and flattening the chicken. It exposes more skin, which really crisps up at high temperatures. See our...
Author: Martha Stewart
This tender pork would also be wonderful over pasta or polenta.
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
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
Use these candied grapefruit and orange slices to garnish our Brown Sugar Angel Food Cake.
Author: Martha Stewart
This recipe for roasted chicken serves four, and there's enough leftover meat to have chicken salad the following day.
Author: Martha Stewart
Serve these easdy potatoes with Parsley alongside our Beef Bourguignon.
Author: Martha Stewart
This fresh-tasting shrimp pasta dish can also be chilled and served for lunch. The recipe can be made with many different pastas, including penne or shells....
Author: Martha Stewart
Delicious cheese is easier to make at home than you might think. Try this appetizer recipe from Lisa Schwartz's "Over the Rainbeau" book-it's surprisingly...
Author: Martha Stewart
When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try all these delicious variations: Classic,...
Author: Martha Stewart
Whip up this savory spread, season with salt and pepper, and use on your favorite sandwich or morning bagel.
Author: Martha Stewart
Bell-shaped noodles are an elegant base for this simple, rustic sauce. Other short pasta, such as penne or gemelli, would also be good choices.
Author: Martha Stewart
Using whole-wheat pasta and breadcrumbs boosts the fiber content of this crowd-pleaser and gives it an appealing nuttiness. Fat-free milk, part-skim ricotta,...
Author: Martha Stewart
The addition of frozen corn gives this sweet and savory bread some texture.
Author: Martha Stewart
Steeped hibiscus flowers make a tart, fruity tea. You can also brew store-bought hibiscus tea bags as strong as you like.
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
Serve this pork alongside Dried Fruit Compote, then use leftovers to make our Roasted Pork Loin Sandwich with Warm Fruit Chutney.
Author: Martha Stewart
Spicy gingersnaps stand in for the more traditional graham crackers in the crust of this Pumpkin-Cheesecake Pie, and make an excellent foil for the rich...
Author: Martha Stewart
Greek yogurt imparts a silky texture to this hummus without tahini.
Author: Martha Stewart
Looking for a one-of-a-kind appetizer to serve at your next party? Try these mouthwatering bacon-wrapped water chestnuts, sure to have your guests coming...
Author: Martha Stewart
Grilled onions, a fried egg, and canned beet slices are key ingredients in the sky-high Aussie burger.
Author: Martha Stewart
Perhaps nothing so perfectly captures the sweet, salty essence of the sea as an oyster on the half shell. The Hog Island Oyster Company in Marshall, California,...
Author: Martha Stewart
Martha came across the recipe for these incredibly moist and delicious brownies in a cookbook. As it turns out, the recipe was developed by Elisabeth Luard,...
Author: Martha Stewart
Beets may take a while to roast, but it's worth the wait. (For a tasty side dish, saute the green tops.) Garlic and leeks add delicious flavor and dimension...
Author: Martha Stewart
Pork shoulder is an inexpensive cut of meat, and since it cooks slowly at a low temperature, it is also relatively hands-off.From the book "Mad Hungry,"...
Author: Martha Stewart
A good Pan-Fried Steak can stand on its own, but sometimes a sauce gives it that extra oomph. To make this quick and easy pan sauce, you need just two...
Author: Martha Stewart
A sweet surprise awaits in the center of this cupcake -- no messy extra steps required, thanks to the genius addition of a store-bought cream-filled chocolate...
Author: Martha Stewart
The juice from the lemon moistens and flavors the chicken as it roasts; rubbing the skin with the smashed garlic gives it additional flavor.
Author: Martha Stewart
Making homemade pasta may seem arduous, but this dish is worth the extra work. The sheets, which are layered between the sage and butternut squash filling,...
Author: Martha Stewart
Crystallized ginger elevates the flavor of this not-too-sweet cranberry tea bread. Spread a warm slice with cream cheese for the perfect breakfast.
Author: Martha Stewart
These beans are simmered in chicken broth. They are a good side dish for hanger steak, roast chicken, or shrimp.
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
A meaty, cheesy, deep-dish lasagna is always worth the wait, and you can enjoy the leftovers all week.
Author: Martha Stewart
Grape tomatoes are smaller than cherry tomatoes and less juicy, so they won't water down the ravioli. They're as colorful as candy, too (and almost as...
Author: Martha Stewart
This side dish goes well with fish or seared steak.
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
This creamy dish gets tangy flavor from the buttermilk.
Author: Martha Stewart
Warm spices and a burst of citrus breathe new life into a simple roasted chicken.
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
Here's the test kitchen's favorite recipe for a classic pound cake. If you prefer your pound cake with a slightly less dense texture, follow our instructions...
Author: Martha Stewart