Uncooked patties can be stored in the freezer and go straight into the oven when ready to use; they bake in just 15 minutes.From the book "Lucinda's Authentic...
Author: Martha Stewart
A classic ham and Swiss tastes even better served on a buttered baguette.
Author: Martha Stewart
A super-flavorful dry rub infuses these ribs with spice, while the barbecue sauce adds a hint of sweetness.
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
These sweet orange-laced beets go well with arugula and goat cheese salad or a roast beef 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
When the garden is overflowing with zucchini, pickle them and put them on burgers, sandwiches, or enjoy one by itself. Make sure to not skip the step of...
Author: Greg Lofts
This tasty, simple salmon recipe is from Anne Ford, of Palo Alto, California.
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
In the height of tomato season, making a fresh salsa to go with those tortilla chips is a must.
Author: Martha Stewart
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
Pair this Moroccan-spiced chicken from the February 2009 issue of Martha Stewart Living with Olive, Apricot, and Pistachio Couscous for a mouthwatering...
Author: Martha Stewart
Skip artificially flavored gelatin in favor of this super-simple homemade version using any fruit juice you like.
Author: Martha Stewart
Don't wait until the holidays to enjoy the honeyed flavor and velvety texture of this colorful root vegetable. Serve mashed sweet potatoes as a side dish...
Author: Martha Stewart
Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs.
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
Apples and walnuts add crunch to this chicken salad that makes for the perfect midday meal.
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
Roasted with orange, lemon, garlic, and fresh sage and thyme in its cavity, this simple citrus and herb turkey makes a spectacular Thanksgiving centerpiece....
Author: Martha Stewart
Apricot jam crust gives the pork chop a little sweeter taste.
Author: Martha Stewart
Sheet-pan dinners are all the rage, and come clean up time you'll see why. Want to know our secret for getting these spicy glazed pork chops to cook perfectly...
Author: Martha Stewart
If you're a fan of fig bars, these sweet treats will surely hit the spot.
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
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
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
Serve these raspberry scones at breakfast or with tea for an afternoon snack.
Author: Martha Stewart
Lobster, clams, shrimp, and chorizo star in this classic clambake that cooks indoors on the stovetop in a large stockpot. Adding the ingredients in the...
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
Pork chops can be substituted for the veal.
Author: Martha Stewart
Not for the faint of heart, our version of devil's food cake is infused with melted chocolate (in addition to the usual cocoa powder) and sour cream to...
Author: Martha Stewart
This side pairs well with London broil, lamb burgers, or grilled chicken.
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
Tired of just peas and butter? The mint and lemon zest give these peas a flavor boost.
Author: Martha Stewart
Serve this flavorful side dish with our Trout Grenobloise.
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
Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.
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
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
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
For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.
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
No one can resist these cloud-like cookies studded with chocolate chips.
Author: Martha Stewart
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
The crust on this apple pie is full of white cheddar cheese, a classic mate for apples.
Author: Martha Stewart
A food processor makes easy work of fish cakes, although they can also be made by hand.
Author: Martha Stewart
These tasty and convenient Latin-American-style turnovers can be frozen for up to three months, individually wrapped in plastic and placed in resealable...
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