Earthy fresh mushrooms combine with the tang of balsamic vinegar and the crunch of wild rice in this simple, hearty dish.
Author: Martha Stewart
Loaded with fall flavor, apple brownies mix up as quickly as the chocolate version -- just the thing for a school bake sale. Any sweet, firm variety of...
Author: Martha Stewart
Seasoning the pork in the morning means you're all set for a speedy supper of Spice-Rubbed Pork Chops with Grilled Zucchini.
Author: Martha Stewart
Open ajar of this sweet and sour condiment when the cool weather setsin and its aroma will transport you back to late summer. Serve it as a condimentwith...
Author: Martha Stewart
Beouf Bourguignon is a classic French-style stew that simmers slowly for several hours, so it's perfect for a weekend feast.
Author: Martha Stewart
If you can't find wild rice, a wild-rice blend also works well -- just omit any seasoning packet in favor of the mushroom-parsley blend.
Author: Martha Stewart
Special occasions demand equally momentous meals, and few dishes are as elegant -- or delicious -- as this flavorful rack of lamb. It's far easier to make...
Author: Martha Stewart
These crumbly, sandy, nut-rich cookies are nearly always rolled twice in confectioners' sugar after baking, which is why there's so little sugar in the...
Author: Martha Stewart
This recipe for whole roasted sea bass is courtesy of Sam Hayward of Fore Street.
Author: Martha Stewart
With a nod to the north, these buttery sugar cookies pack a delicate crumb and a pure-maple oomph. Package them inside maple-leaf boxes for a great fall...
Author: Martha Stewart
Use this base to make Fresh-Fig and Chocolate-Chunk Ice Cream, Caramelized Peach Ice Cream, and Black Plum, Port, and Cinnamon Ice Cream.
Author: Martha Stewart
These teatime treats come courtesy of Letty Hampton of Oxford, Michigan, whose mother made them back home in Scotland.
Author: Martha Stewart
This lush dessert tastes like a lemon meringue pie without the crust.
Author: Martha Stewart
For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated. If you'd like to try a variation, see what ingredients to add:...
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
Broccoli is used two ways in this kid-friendly dish: it's simmered until tender for the soup base and roasted for the garnish.
Author: Martha Stewart
This soup is comfort food in the late fall and over a long winter.
Author: Martha Stewart
Half of this rich and creamy soup is puréed, leaving some delicious chunks of tomato.
Author: Martha Stewart
No-bake, vegan, gluten-free-this decadent dessert has a lot going for it. Dark chocolate is layered with a crunchy-chewy mixture of walnuts, dates, and...
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
These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar.
Author: Martha Stewart
A touch of scallions balances out the rich, gooey Monterey Jack in this fluffy omelet.
Author: Martha Stewart
Collard greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic...
Author: Martha Stewart
Many hours of cooking over low heat brings complexity to the flavor of baked beans. Some home cooks shy away from baking beans, wary of the long cooking...
Author: Martha Stewart
Pan-fried pork cutlets are lightly flavored with citrus and Parmesan.
Author: Martha Stewart
Make this moist quick bread all autumn long. The ginger and pumpkin flavors blend together nicely in this sweet dessert bread.
Author: Martha Stewart
Super simple to make, this healthy side dish packs a crunchy, flavorful punch. Try serving the roasted wedged alongside our Slow-Cooker Corned Beef.
Author: Martha Stewart
This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.
Author: Martha Stewart
The great thing about stuffing is that it's almost impossible to mess up: A little more of this or less of that won't affect your results too much. The...
Author: Martha Stewart
Serve this chunky applesauce alongside Talia's Favorite Latkes.
Author: Martha Stewart
This easy-to-make cake, bursting with chunks of apple and pecans, is delicious with coffee or tea.
Author: Martha Stewart
These paper-thin crepes can be filled with just about anything. For this rendition, a handful of blueberries is blended into a velvety mixture that's spooned...
Author: Martha Stewart
Our version of the Italian classic Spaghetti with Bolognese Sauce includes ground pork. If you'd like to skip the pork; just use an additional pound of...
Author: Martha Stewart
Upgrade chicken salad with dried apricots for a little sweetness and toasted almonds for crunch in our easy recipe.
Author: Martha Stewart
These cookies look like little snow-covered mountains. Roll each ball in confectioners' sugar twice to make sure it's thoroughly coated and no dark dough...
Author: Martha Stewart
Serve this side dish with our Macaroni and Three Cheeses.
Author: Martha Stewart
Use this recipe for sugar cookie cutouts, adapted from "Martha Stewart's Cookies," to make adorable Santa Cookies (pictured) or charming One-Piece Cookies,...
Author: Martha Stewart
Raise a glass to sunny days and balmy nights with this refreshing champagne-and-fruit cocktail.
Author: Martha Stewart
This is a delicious open-faced sandwich to serve for dinner.
Author: Martha Stewart
Serve these flavor-packed pork chops with Shaved Beets with Orange or French Potato Salad.
Author: Martha Stewart
Keep a bag of frozen dumplings on hand and mix our tasty dipping sauce while you heat them -- they make fine hors d'oeuvres for last-minute holiday visitors,...
Author: Martha Stewart
A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to...
Author: Martha Stewart
Serve with a spoonful of tartar sauce and a lemon wedge on the side of each plate.
Author: Martha Stewart
Author: Martha Stewart
Equally delicious hot or cold, this aromatic soup gets its vivid orange color from carrots and sweet potato.
Author: Martha Stewart
Halving some of the tomatoes gives this side a range of textures.
Author: Martha Stewart
This baked brie is a delicious addition to any party hors d'oeuvres.
Author: Martha Stewart
This satisfying Irish Lamb Stew, filled with tender meat and vegetables, is just the thing for a cold winter's night.
Author: Martha Stewart