This rich, creamy stew is best made with freshly shucked oysters.
Author: Martha Stewart
In restaurants, stir-frying is done in extra-large woks over very high heat. To approximate the effect at home, don't crowd the meat in the pan, and make...
Author: Martha Stewart
Use a 13-inch round serving plate with a rim to accommodate the caramel. Martha made this recipe on "Martha Bakes" episode 711.
Author: Martha Stewart
The underrated dried fruit takes center stage in these chewy, irresistible bars. Martha made this recipe on "Martha Bakes" episode 710.
Author: Martha Stewart
A buttery-vanilla batter is the base of a cake that brims with a pound of strawberries. We promise that you'll want to eat this berry dessert all summer...
Author: Martha Stewart
This vibrant salad is good with grilled or broiled salmon or sea bass, or roasted chicken.
Author: Martha Stewart
Buttermilk replaces some of the usual butter in this recipe, producing a lighter texture. Before using buttermilk, always shake it well.
Author: Martha Stewart
This recipe for pavlova, a light meringue dessert, comes courtesy of actor Geoffrey Rush.
Author: Martha Stewart
Use this recipe to make Pickled Green Tomatoes and Shrimp Toast.
Author: Martha Stewart
The mushrooms in this dish can also be served alone or with creamy polenta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Made from a combination of beef and pork, these meatballs are a Scandinavian favorite that goes from appetizer to main in a flash (just add noodles). It's...
Author: Martha Stewart
Cooking small whole fish, as opposed to fillets, optimizes flavor and juiciness, because the skin and a thin layer of (healthy) fat insulate the meat --...
Author: Martha Stewart
This blueberry crisp has a loose and juicy filling. If you would prefer a thicker filling, add an extra teaspoon of cornstarch.
Author: Martha Stewart
Serve this classic Southern stuffing recipe from Hot and Hot Fish Club chef Chris Hastings with his Heritage Turkey.
Author: Martha Stewart
Cocoa powder plus semisweet chocolate chunks provide a double-dose of chocolate in these dunkable, giftable cookies. Martha prepared this recipe in Episode...
Author: Martha Stewart
A perfectly layered napoleon is a showstopping dessert; slicing it, however, can be a tricky matter. Don't be discouraged if yours doesn't cut neatly into...
Author: Martha Stewart
Slice this sweet and rich tart as thinly as possible. For best results, use tart pans that have removable bottoms.
Author: Martha Stewart
The pan juices that are released from baking the scallops mix with creme fraiche and white wine to create a delicious garlicky sauce. Serve this gratin...
Author: Martha Stewart
This meat sauce has slow-cooked flavor (without requiring hours at the stove). Use it in our Famous Lasagna or atop some spaghetti for dinner tonight.
Author: Martha Stewart
Disrupt your chicken rotation with this one-pot meal of braised breasts with asparagus and potatoes.
Author: Martha Stewart
Start filling up your cookie jar with those popular treats.
Author: Martha Stewart
You can serve this cake warm with a dollop of applesauce or lightly sweetened sour cream.
Author: Martha Stewart
This easy lamb stew comes together in just 45 minutes. Using dried fruit in savory dishes is traditional in Moroccan and Middle-Eastern cooking and adds...
Author: Martha Stewart
It's important to set up direct and indirect heat zones when grilling this beef tenderloin. You want to sear the outside so that it has a nice crust without...
Author: Martha Stewart
Fill big chef shoes: Julia Child and Jacques Pepin shared this recipe for Chateaubriand, beef tenderloin cooked between two thin steaks (which are then...
Author: Martha Stewart
This recipe for mushroom and asparagus risotto is courtesy of Martha's personal chef, Pierre Schaedelin.
Author: Martha Stewart
A simple, sweet barbecue sauce will please even finicky eaters.
Author: Martha Stewart
Author: Martha Stewart
Roast beef is classic British fare. It's the centerpiece of a traditional Sunday dinner, and the hearty main course for a holiday celebration. Chef Anne...
Author: Martha Stewart
Serve this all-American classic with all the toppings you love -- cheese, lettuce, pickles, and onion.
Author: Martha Stewart
Transform a bag of cranberries into an irresistible sweet-and-savory chutney by including them in your cooking. The best part? This condiment can easily...
Author: Martha Stewart
This quick-cooking New Orleans classic is spicy and hearty-and turns any meal into a festive occasion. It's chockful of green bell peppers, whole plum...
Author: Martha Stewart
On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.
Author: Martha Stewart
Don't rush the cooking of the chopped onions. Keep them on the stove until the natural sugars are caramelized, yielding a deep, rich, sweet flavor.
Author: Martha Stewart
Buttermilk lends moist tenderness to lean meat; rosemary adds herby depth. Serve with Tomato Bread Salad with Olives and Mint.
Author: Martha Stewart
Baking, simplified: One pan and two steps create this soft, gooey, giant cookie.
Author: Martha Stewart
Layer these earthy pancakes with sausage patties and fried eggs for a hearty, crowd-pleasing breakfast. Or go lighter and top with yogurt and fresh fruit....
Author: Martha Stewart
Drizzle these pancakes with maple syrup or your favorite fruit sauce. They can also be served with fresh fruit and a dusting of confectioners' sugar.
Author: Martha Stewart
Stuffing the roast chicken with fresh herbs infuses it with flavor; the high oven temperature yields crisp skin and juicy meat. Throw carrots and other...
Author: Martha Stewart
This cozy casserole is a super easy solution to the question of what's for dinner. The savory mixture of sautéed onions, ground beef, and mushrooms get...
Author: Greg Lofts
This foolproof dough recipe can be used to make a delicious homemade pizza on the grill or in the oven. Try the following topping variations: Grilled Asparagus...
Author: Martha Stewart
A classic, the slow braise renders beef stew meat mouth-wateringly tender.
Author: Martha Stewart