Marinara sauce replaces ketchup in this Italian twist on the American comfort food classic.
Author: Martha Stewart
Author: Martha Stewart
This nourishing turkey sandwich recipe is a genius use of Thanksgiving leftovers. Sliced roasted turkey is stacked between slices of cheddar, tart apple,...
Author: Martha Stewart
Swapping coconut milk in for cream in a standard chocolate-ganache recipe yields a rich dairy-free topping. Because of the high ratio of coconut milk to...
Author: Martha Stewart
Not a fan of raw zucchini? This salad with fresh dill, lemon juice, and a generous sprinkling of salty feta is sure to make you a convert.
Author: Martha Stewart
If you can boil water, then making pasta carbonara is just a hop, skip, and a jump away. A quick dinner made from six everyday kitchen staples, carbonara...
Author: Riley Wofford
This stuffing is a great stuffing to serve alongside a Deep Fried Turkey.
Author: Martha Stewart
Frozen French-cut green beans can be used in place of fresh to save time. Make sure to thaw them first, drain well, and pat dry with paper towels.
Author: Martha Stewart
Use to make Northern Fried Chicken from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."
Author: Martha Stewart
Ripe peaches and honeydew are the stars of this cool summer punch. It can be made a day in advance and stored in the refrigerator; just leave out the seltzer...
Author: Martha Stewart
A new take on the French classic, this one-pot dinner calls for white wine instead of the traditional red, uses bone-in, skin-on chicken thighs, and best...
Author: Martha Stewart
This cornbread is baked-and served-in a cast-iron skillet, giving it a crunchy crust.
Author: Martha Stewart
Author: Martha Stewart
After much experimentation, we've discovered that this recipe for intensely-scented and sturdy gingerbread makes the finest building blocks your gingerbread...
Author: Martha Stewart
In this no-fuss recipe from chef Chris Schlesinger, toss littleneck clams directly onto the grill, cook until they open, and serve with a wine-butter sauce....
Author: Martha Stewart
Chipotles in adobo are a great way to add intense heat and a rich, sweet, smoky flavor to sauces and other dishes.
Author: Martha Stewart
A cross between a cake-like cobbler and a traditional fruit crumble, a buckle is the perfect way to showcase juicy summer peaches.
Author: Martha Stewart
This healthy dessert utilizes fresh figs -- a nutrient-rich fruit popular in Europe and brought to California in the late 18th Century by Spanish Franciscan...
Author: Martha Stewart
Pumpkin pie is a must on Thanksgiving, and this recipe makes it easy.
Author: Martha Stewart
Serve this fig-and-apricot-sweetened dish with a side of our Green Beans with Caramelized Shallots.
Author: Martha Stewart
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Cherry Espresso Biscotti, Rum-Soaked...
Author: Martha Stewart
This English pastry is noteworthy for its slick of jam topped with fragrant frangipane. Martha made this recipe on Martha Bakes episode 605.
Author: Martha Stewart
This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and...
Author: Martha Stewart
In this rustic tart, sweetly fragrant plums and raspberries are crowded into a thick crust made of hazelnuts, brown sugar, and butter; rich custard binds...
Author: Martha Stewart
This ham-and-cheese panini is a delicious and filling sandwich sure to please the whole family.
Author: Martha Stewart
A giant hotel-silver punch bowl holds Martha's signature eggnog, rich with cream and laced with rum, bourbon, and Cognac.
Author: Martha Stewart
Beer, sausage, and potatoes are a classic combination. We simmer everything together to make a satisfying one-pot meal.
Author: Martha Stewart
Serve this side dish with our Macaroni and Three Cheeses.
Author: Martha Stewart
Serve this fresh-tasting spread with wedges of our Herb-Scented Flatbread.
Author: Martha Stewart
The main ingredient in this good-for-you savory porridge is yellow mung dal, split mung beans that break down and thicken as they cook.
Author: Martha Stewart
You can have the slaw on the side or you might want to put it on top of your sandwich.
Author: Martha Stewart
This piquant open-face sandwich gets its kick from best-quality jarred salsa.
Author: Martha Stewart
These sandwiches were cooked on a grill, but a skillet would work just as well. Choose your favorite kind of cheese. We prefer a variety that melts easily,...
Author: Martha Stewart
Author: Martha Stewart
This delicious recipe is courtesy of Amy Scherber and Toy Kim Dupree and can be found in "The Sweeter Side of Amy's Bread."
Author: Martha Stewart
An Asian-flavored marinade also serves as a sauce for this fish.
Author: Martha Stewart
A delicious shallot sauce with balsamic vinegar and parsley elevates this simple steak dish.
Author: Martha Stewart
The essential Russian dressing is used for Martha's Reuben recipe.
Author: Martha Stewart
This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.
Author: Martha Stewart
Graham crackers are the key to this easy and delicious no-bake cake.
Author: Martha Stewart
Everyone knows how delicious Chicken Parmesan can be, but I decided to do a spin-off with pork. Your friends and family will be astonished at how quickly...
Author: Martha Stewart
Need an on-the-go lunch idea? This simple salad, topped with fruit, walnuts and low-fat plain yogurt, is a perfect option.
Author: Martha Stewart
This hearty dish served family style, offers a grown-up twist on macaroni and cheese. We like the flavor and melting qualities of fontina or Taleggio cheese,...
Author: Martha Stewart
For an All-American cookout, be sure to put some chicken wings on the grill.
Author: Martha Stewart
This recipe can be used as the basis for any crepe creation. The buckwheat variation has a slightly heartier texture and a more robust flavor. It's best...
Author: Martha Stewart