Plenty of people have their own go-to muffin recipe, but this light, moist rendition from Ellen O'Hara of Westwood, Massachusetts is hard to beat. They're...
Author: Martha Stewart
Simmering horseradish in cream tempers its pungency; that's the first step in making this distinctive version of mashed potatoes, which nicely complements...
Author: Martha Stewart
Author: Martha Stewart
Crisp romaine, pepper-and-butter croutons, and grated Parmesan are tossed with traditional Caesar dressing.
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
Use this fluffy orange cream-cheese frosting recipe with our Carrot-Ginger Layer Cake.
Author: Martha Stewart
Why wait for the weekend to enjoy French toast when you can whip up this irresistible banana enriched breakfast in practically no time.
Author: Martha Stewart
This creamy dish gets tangy flavor from the buttermilk.
Author: Martha Stewart
This side dish goes well with fish or seared steak.
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
These perfect pork chops are prepped in a mere 5 minutes, followed by hands-off chilling and broiling.
Author: Martha Stewart
In this easy version of a classic Cuban dish, red kidney beans are seasoned with onion, bell pepper, garlic, cumin, and oregano. If you prefer black beans,...
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
Our fresh Basil Pesto brings summery flavor to this homemade pizza.
Author: Martha Stewart
This budget-friendly Southern supper is just right for fall. Andouille is a spicy Cajun pork sausage. As an alternative, you can use kielbasa or another...
Author: Martha Stewart
This is a very simple salad to go with a big pasta or steak meal.
Author: Martha Stewart
Of all the Polish dishes Martha loves, her very favorite is cabbage pierogi. The sweet cabbage filling is time-consuming to make, but well worth the effort....
Author: Martha Stewart
Bearnaise sauce must be kept at a constant temperature. Make it no more than 20 minutes before serving; keep warm near stove.
Author: Martha Stewart
Dandelions' sawtooth leaves bring a pleasant bitterness to the table. They're best picked when tender, before the plant blooms, and they can be served...
Author: Martha Stewart
Light and airy cake is layered with rich chocolate filling and drizzled with glossy chocolate glaze for a dessert that will satisfy and delight no matter...
Author: Martha Stewart
Caramelized apples top a cake spiced with ginger, cinnamon, and nutmeg.
Author: Martha Stewart
Peppermint-flavored icing gives this easy chocolate cake a seasonal flavor.
Author: Martha Stewart
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
This Quick Cucumber and Red-Onion Pickled Salad is best when served very cold.
Author: Martha Stewart
If not serving this Cucumber and Watermelon Salad immediately, leave out the salt. Refrigerate salad, covered, up to four hours; just before serving, toss...
Author: Martha Stewart
This pasta softens the bitterness of broccoli rabe with salty bacon and crunchy-sweet walnuts for a quick supper.
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
Chicken breasts are rolled with a tasty filling of broccoli rabe and low fat ricotta.
Author: Martha Stewart
Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add...
Author: Martha Stewart
This shrimp appetizer couldn't be easier to make. Simply poach the shrimp in water, then tossed them with butter and Old Bay Seasoning, which provides...
Author: Martha Stewart
This simple cake is terrific on its own, but feel free to up the ante with lightly sweetened whipped cream or vanilla-bean ice cream. Try other frozen...
Author: Martha Stewart
Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.
Author: Martha Stewart
Both sweet and savory, this make-ahead brunch entree is stuffed with ham and Gruyere cheese and served with maple syrup. This family-friendly dish goes...
Author: Martha Stewart
Serve this simple side of sauteed radicchio with grilled steak, chicken, or Italian sausages.
Author: Martha Stewart
This bread is good right out of the oven or stored for several days and used for toast.
Author: Martha Stewart
Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar.
Author: Martha Stewart
Capture the sweetness of fresh corn in this four-ingredient soup. Freeze portions for up to six months, and then heat them straight from the freezer.
Author: Martha Stewart
Broccoli, garlic, and olive oil add nutrients to a dish of pasta that's easy to whip up on a busy weeknight.
Author: Martha Stewart
This recipe is a great side dish to any meal. For breakfast, try it piled on a plate with a fried egg on top.From the book "Mad Hungry" by Lucinda Scala...
Author: Martha Stewart
This protein-packed grilled fish is delicious on its own or with a Spring Wheat Berry Salad.
Author: Martha Stewart
This warm satisfying potato leek soup gets fresh flavor from rosemary and parsley.
Author: Martha Stewart
Author: Martha Stewart
A mustard vinaigrette gives this Mediterranean-inspired dish its tangy flavor. Drizzle some over a leafy-green salad, and serve it on the side.
Author: Martha Stewart
No holiday cookie tin would be complete without at least a few Noel nut balls, rich nut-and-butter domes, rolled in confectioners' sugar to resemble miniature...
Author: Martha Stewart