By adding cheese (such as Parmesan), sugar, or spices to the batter, popovers can be suited to any occasion. For ease of use, a popover pan with a nonstick...
Author: Martha Stewart
White-wine vinaigrette brings out the delicate flavor of watercress without overwhelming it in this quick side salad.
Author: Martha Stewart
This roast duck recipe, courtesy of Emeril Lagasse, is part of his Duck and Pumpkin Risotto with Spicy Roasted Pumpkin Seeds, which is a delicious dinner...
Author: Martha Stewart
Foods with a high sugar content, such as peanut brittle, tend to draw moisture from the air, so try to make this candy when the weather is sunny and dry...
Author: Martha Stewart
It's one of our most popular recipes and for good reason. This is our original one-pot pasta recipe, inspired by a dish one of our food editors ate in...
Author: Martha Stewart
Tart apples, sweet raisins, and a crumb topping make for a blue-ribbon dessert. Pack the apples in tightly to minimize gaps between filling and crust once...
Author: Martha Stewart
You may have tasted a version of this Asian-style dish at a local restaurant; now you can make it at home.
Author: Martha Stewart
This earthy, satisfying stir-fry of shiitake mushrooms, asparagus, and toasted sesame seeds can serve as a colorful side dish or a light lunch.
Author: Martha Stewart
In this classic French recipe, the wine in coq au vin mellows into a luxuriously rich, velvety sauce punctuated by smoky bacon. Earthy mushrooms envelope...
Author: Martha Stewart
Potato chips are the natural accompaniment to our Tuna Nicoise Sandwiches; ours are sliced russets that are baked, not fried.
Author: Martha Stewart
Serve these raspberry scones at breakfast or with tea for an afternoon snack.
Author: Martha Stewart
Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles. But this cake is just as suitable for...
Author: Martha Stewart
Nothing hits the spot quite like a simple roast chicken with vegetables. Nestled on a bed of fingerling potatoes, carrots, shallots, and fragrant lemons,...
Author: Shira Bocar
Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.
Author: Martha Stewart
This side pairs well with London broil, lamb burgers, or grilled chicken.
Author: Martha Stewart
Serve this brothy dish in shallow bowls over steamed jasmine or basmati rice.
Author: Martha Stewart
This technique for washing and sauteing mushrooms provides a different texture and deep flavor to our sautéed mushroom recipe. Our method ensures your...
Author: Martha Stewart
Apples and walnuts add crunch to this chicken salad that makes for the perfect midday meal.
Author: Martha Stewart
If you're a fan of fig bars, these sweet treats will surely hit the spot.
Author: Martha Stewart
The next time your crew craves pancakes, serve something new and exciting: a Dutch baby. This baked pancake requires whirring a few basic ingredients in...
Author: Greg Lofts
Ground cumin adds a smoky Tex-Mex taste to this savory beef-and-corn pie.
Author: Martha Stewart
This cornbread strikes the right balance between tender and crumbly. To use it in a Thanksgiving stuffing, reduce the sugar to 2 tablespoons.
Author: Martha Stewart
Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.
Author: Martha Stewart
This chocolate bread pudding can be served warm, room temperature, or cold. To chill, let the dessert cool completely, then cover with plastic wrap, and...
Author: Martha Stewart
These sweet orange-laced beets go well with arugula and goat cheese salad or a roast beef dinner.
Author: Martha Stewart
Serve this Southern-style buttermilk cornbread with Red Beans with Andouille Sausage.
Author: Martha Stewart
From here on, this cozy classic will become Your Famous Lasagna, sure to star at weekend parties and weeknight meals for years to come. The noodles are...
Author: Martha Stewart
Eggplant, tomatoes, and mozzarella fill up a hungry bunch without breaking the bank. Fresh basil is the perfect way to brighten up rich flavors.
Author: Martha Stewart
Whenever you make breaded and fried chicken, it disappears almost immediately. Try our foolproof three-step method for perfect results every time, then...
Author: Martha Stewart
Garlicky sautéed shrimp and a last-minute sprinkle of Parmesan cheese completes any meal. Serve over pasta, a salad, or alongside crusty bread.
Author: Martha Stewart
Nothing pleases party guests like a hot artichoke dip. We upgraded our recipe by adding extra veggies and subtracting the extra fat so you can scoop up...
Author: Martha Stewart
The delicious cream cheese buttercream frosting recipe is a great addition to Angie Dudley's Cupcake Pops.
Author: Martha Stewart
For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.
Author: Martha Stewart
A food processor makes easy work of fish cakes, although they can also be made by hand.
Author: Martha Stewart
This tangle of cabbage and carrot is dressed with a balance of tangy mustard, mayonnaise, and creamy sour cream to create the standard slaw.
Author: Martha Stewart
Our recipe is a variation on classic American-style potato salad. Warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled...
Author: Martha Stewart
With an Instant Pot or pressure cooker, the classic Sunday afternoon pot roast can be on the table in under two hours -- without ever turning on your oven....
Author: Martha Stewart
This 20-minute shrimp pasta recipe is sure to become a favorite. All you need for the sauce is a flavorful and fragrant combination of butter, garlic,...
Author: Martha Stewart
Author: Martha Stewart
A classic ham and Swiss tastes even better served on a buttered baguette.
Author: Martha Stewart
Tired of just peas and butter? The mint and lemon zest give these peas a flavor boost.
Author: Martha Stewart
Although this dish is a great way to use up old bread, it can also be made with fresh bread. Serve it with a scoop of mango ice cream.From the book "Lucinda's...
Author: Martha Stewart
The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures...
Author: Martha Stewart
These crisp, sugar-dusted Polish cookies made with twists of dough quickly fried in hot oil are also known as angels' wings or bow ties. Martha likes to...
Author: Martha Stewart
Note: These recipes have been adapted from "Lobster Rolls and Blueberry Pie" by Rebecca Charles of Pearl Oyster Bar and Deborah DiClementi. Text copyright...
Author: Martha Stewart
Large bok choy can also be used: Just trim the stem ends and cut the heads into 2-inch pieces. Try serving alongside our Soy-Honey-Glazed Arctic Char.
Author: Martha Stewart
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it...
Author: Martha Stewart