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
Made from 2 small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe,...
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
These cookies are very chewy and not overly sweet. Chopped dried apricots add a surprising fruity taste and go well with the oats and almonds.
Author: Martha Stewart
Napa cabbage, with its long crinkled leaves, is more delicate in flavor than green or red cabbage.
Author: Martha Stewart
The delicious cream cheese buttercream frosting recipe is a great addition to Angie Dudley's Cupcake Pops.
Author: Martha Stewart
German stollen is dense bread that is traditionally oblong, like a swaddled baby. In this version, from Martha's mother, the dough is braided, letting...
Author: Martha Stewart
Marinated leg of lamb is elegant enough for a special occasion, but easy enough to make any night of the week.
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
This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. To serve, reheat...
Author: Martha Stewart
This side dish pairs well with pan-roasted fish or roasted beef or chicken.
Author: Martha Stewart
Crab sandwiches are delicate, so we prefer thin brioche toast with just crab, soft lettuce, a bit of creme fraiche, and some avocado.
Author: Martha Stewart
Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad.
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
Canned pumpkin puree isn't only good for pie; here, it becomes a creamy sauce for penne, topped with deliciously crunchy fried rosemary.
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
A crumbly graham cracker crust and silky cream cheese filling make this New York-style cheesecake a winner.
Author: Martha Stewart
Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.
Author: Martha Stewart
Viewer Dorothy Mae Brown's recipe for Apple Spice Cake continues to be one of the most popular cakes featured on marthastewart.com.
Author: Martha Stewart
Whether you prepare a batch for yourself or for holiday festivities, fresh baked regulach makes the perfect addition to any dessert table.
Author: Martha Stewart
Plump shrimp and fresh spring peas make a delicious duo in this lemony risotto, while a pinch of saffron gives it a striking golden hue.
Author: Martha Stewart
Simple and wholesome, this warm side dish can be easily matched with any main course.
Author: Martha Stewart
The words "apple pie" conjure warmth, aroma, taste, and togetherness. This apple pie recipe is filled with Granny Smith apples and is tucked into a buttery...
Author: Martha Stewart
With a touch of lemon zest and juice, these green beans will take center stage.
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
Roasting asparagus at a high temperature concentrates its flavor and guarantees a tender-but not mushy-texture. To ensure crunchy crumbs, sprinkle them...
Author: Martha Stewart
Serve this Southern-style buttermilk cornbread with Red Beans with Andouille Sausage.
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
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
Juicy roast chicken thighs are paired with our take on moros y cristianos, the Cuban version of rice and beans, in this easy dinner recipe.
Author: Martha Stewart
Tzimmes is a traditional stew for Passover, made from a combination of sweet potatoes and dried fruit. This crowd-pleasing side dish is easy to make so...
Author: Martha Stewart
Author: Martha Stewart
What's gooey on the inside, crackly on top, and supremely delicious all over?Our fresh take on this crowd-pleasing dessert. Unsweetened chocolate and brown...
Author: Martha Stewart
Pork and fennel are a distinctive Italian pairing of sweet and mild. Roasted side by side on a single baking sheet, they get deliciously caramelized.
Author: Martha Stewart
This one-pot wonder that takes its inspiration from paella will impress friends and family and satisfy even the hungriest diners.
Author: Martha Stewart
Creamy, tangy, and oh so sweet, this New York-Style Cheesecake will become an instant favorite.
Author: Martha Stewart
A quick and easy homemade lobster stock is the base for this rich, creamy soup. Each bowl is finished with buttery, succulent lobster meat and delicate...
Author: Riley Wofford
Memories of childhood birthday cakes will be evoked by this sweet and Fluffy Vanilla Frosting, made quickly with just three ingredients and a handheld...
Author: Martha Stewart
Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior.
Author: Martha Stewart
Cauliflower and cheese are a match made in heaven. Serve this soup with crusty bread for a satisfying lunch.
Author: Martha Stewart
This wild rice side dish goes well with roasted chicken, turkey, or braised pork shoulder.
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
Lining the pan isn't busywork; it makes it easy to remove the brownies.
Author: Martha Stewart
This is cold-weather dining at its best. Generous pieces of fresh fish floating in a creamy broth with root vegetables make for a hearty and satisfying...
Author: Martha Stewart
Tangy creme fraiche and fragrant vanilla bean perk up the whipped cream sandwiched between layers of puff pastry and strawberries in this towering summer...
Author: Martha Stewart
A variegated pattern of deep dark chocolate and pure white powdered sugar makes these crinkly cookies a striking study in contrast. Roll balls of the rich...
Author: Martha Stewart