Mandarin oranges, toasted almonds, and celery enliven chicken salad with bursts of wonderful color and flavor.
Author: Martha Stewart
Colorful endive leaves are drizzled with an easy, no-cook dressing.
Author: Martha Stewart
Fresh cucumber juice makes classic lemonade even more refreshing.
Author: Martha Stewart
Kirsch brings out the sweet, juicy flavor of fresh Bing cherries in this sophisticated tart. Martha made this recipe on episode 611 of Martha Bakes.
Author: Martha Stewart
If you need to get dinner on the table fast but you're tight on time, you can make this restorative, immunity-boosting soup with store-bought broth and...
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
This recipe, courtesy of Amy Scherber and Toy Kim Dupree, can be found in "The Sweeter Side of Amy's Bread."
Author: Martha Stewart
Pecans work well in this recipe, but you can substitute your favorite nut.
Author: Martha Stewart
Like a peach pie but easier to share and transport! These bars with a press-in shortbread crust are just the thing for a summer potluck or picnic.
Author: Martha Stewart
Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.
Author: Martha Stewart
A blanket of ripe apricots makes this dessert extra alluring. For ease, make the filling and tart shell in advance; store separately. Once assembled, refrigerate...
Author: Martha Stewart
Toasting the orzo (rice-shaped pasta) in olive oil before cooking it in water gives it a nutty taste and a golden color.
Author: Martha Stewart
Turning a tough cut of meat into a hearty, succulent meal involves only a couple of hours of slow simmering. Many recipes call for a simple stock or red...
Author: Martha Stewart
Author: Martha Stewart
These lasagnas are light yet substantial. Best of all, you don't have to turn on the oven.
Author: Martha Stewart
Caramel is sugar that has been taken just to the edge of burning. Caramel's color reveals the extent to which it is cooked. The palest form is just concentrated...
Author: Martha Stewart
A great dinner for the whole family, this one-pot meal is a smart way to use up any vegetables you probably already have on hand.
Author: Martha Stewart
This citrusy loaf gets a thorough coating of an intoxicating glaze that helps keep this pound cake moist.
Author: Martha Stewart
Lime juice and fresh basil brightenpork and noodles in a red curry.
Author: Martha Stewart
These savory herb-buttermilk biscuits have dill, chives, and rosemary baked right inside.
Author: Martha Stewart
This summer salad is ideal for a picnic. Just prepare, chill, and go.
Author: Martha Stewart
This deli-type salad is made without mayonnaise; simmering the carrots and raisins with vinegar and spices brings out their sweetness.
Author: Martha Stewart
Refrigerate the dressing base in an airtight container, up to 2 weeks, before adding mix-ins. For a lower-fat version, replace the sour cream with low-fat...
Author: Martha Stewart
Use this recipe to make our Peanut Butter Whoopie Pies.
Author: Martha Stewart
A cappuccino makes a great start to the day -- or a wonderful afternoon pick-me-up.
Author: Martha Stewart
Is it a dressing or a dip? Who cares? Green goddess dressing, the beloved California creation, doubles as a dip for a summertime crudite platter. The creamy...
Author: Martha Stewart
Anne Feldman's grand prize-winning recipe in our Cookie of the Week contest was a gift from her grandmother Ivyle Phinney Morrow.
Author: Martha Stewart
This simple-to-make pear tart is sure to become a staple in your baking repertoire.
Author: Martha Stewart
These easy-to-make pork chops are sweet, spicy, and smoky.
Author: Martha Stewart
Stewing is a three-step process: Brown the meat, add aromatics, seasonings, and a generous amount of liquid, and then simmer on the top of the stove until...
Author: Martha Stewart
Sesame seeds, called benne seeds in the South, were brought to this country from Africa.
Author: Martha Stewart
Use this recipe from "Martha Stewart's Cooking School" to prepare fluffy rice pilaf.
Author: Martha Stewart
Author: Martha Stewart
For guests who prefer rice dressings to bread stuffings, this version, studded with toasted walnuts and dried cranberries, is a welcome addition to the...
Author: Martha Stewart
Fresh ginger adds spicy-sweet zing to the marinade for this simple pork-chop dish. Garlicky bok choy completes the meal.
Author: Martha Stewart
This rich, thick frosting is the perfect topper for our Fudgy Devil's Food Cake. Martha made this recipe on Martha Bakes episode 603.
Author: Martha Stewart
Pick dry vermouth or a crisp, herbal white, such as Sauvignon Blanc for this flavorful roast chicken. Tarragon, a traditional partner with these ingredients,...
Author: Martha Stewart
This easy Crock-Pot chili recipe is courtesy of comedian Jimmy Fallon.
Author: Martha Stewart
The delicious recipe is courtesy of Alice Waters and can be found in her cookbook, "The Art of Simple Food."
Author: Martha Stewart
This richly layered bee sting cake gets its name (bienenstich, in German) from a honey glaze that's applied to the dough before baking.
Author: Martha Stewart
A classic dusting of confectioners' sugar tops this strawberries-and-cream-filled crepe.
Author: Martha Stewart
This savory Southern hors d'oeuvre can be made up to a week in advance, giving you more time to enjoy your guests on Thanksgiving Day.
Author: Martha Stewart
Tender heads of baby bok choy with a delicious ginger-and-garlic glaze can be served warm or at room temperature.
Author: Martha Stewart
Transform the classic cake into an equally crowd-pleasing pie with a buttery crust and rich chocolate, pecan, and coconut filling.
Author: Martha Stewart
Author: Martha Stewart
Karen Averitt, Ted Turner's personal chef, shared this hearty yet lean bison meatloaf recipe.
Author: Martha Stewart
These cookies were always the first thing to sell out at the Barefoot Contessa, Ina Garten's gourmet store in East Hampton, New York.
Author: Martha Stewart
With its pie-or-cookie personality, this familiar yet exotic dessert has something for everyone: There are cookies, custard, cream, and coconut in every...
Author: Martha Stewart
This parsley sauce is a riff on basil-and-Parmesan pesto.
Author: Martha Stewart