Try substituting green beans with haricots verts or wax beans in this recipe, depending on what's available at the market.
Author: Martha Stewart
Tapioca is made from the root of the cassava plant; it's used as a thickening agent in puddings, soups, and fruit-pie fillings. Look for it in the pudding...
Author: Martha Stewart
Repurpose leftover steak in this cheesesteak-inspired sandwich.
Author: Martha Stewart
Using a nonstick skillet to make this dish will help the tofu brown evenly with less oil. Wiping the skillet with a paper towel after step 2 will keep...
Author: Martha Stewart
Serve Brussels Sprouts with Vinegar-Glazed Onions with this holiday bird.
Author: Martha Stewart
A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature...
Author: Martha Stewart
Olive oil and garlic add extra flavor to traditional roasted asparagus.
Author: Martha Stewart
When lining the pan, press the foil neatly into the corners, and smooth the bottom and sides. If necessary, brush sides of pan with butter to help foil...
Author: Martha Stewart
This delicious recipe for an almond tart comes courtesy of Jesse James. Make this sweet recipe for a unique dessert.
Author: Martha Stewart
The recipe for these delicious lime meltaways made on "The Martha Stewart Show" is from "Martha Stewart's Cookies."
Author: Martha Stewart
Prepare mashed potatoes, omitting herbs, up to 1 day ahead; refrigerate. Reheat in a bowl set over a pot of simmering water; stir in herbs.
Author: Martha Stewart
Pumpkin-spice scones are the perfect fall brunch pastry. Redolent of ginger, cinnamon, and nutmeg, and finished with a maple glaze, the buttery treats...
Author: Martha Stewart
To feed a hungry crowd, try this sweet glaze on four pounds of chicken wings. Whether you're serving them for game day or as an extra-special dinner, their...
Author: Martha Stewart
Author: Martha Stewart
Every ladleful of this hearty colorful soup brims with turkey, sweet potato, escarole, and tomato in a soothing broth. It comes together in under one hour,...
Author: Martha Stewart
Meltingly tender brisket is the centerpiece of a family-friendly meal; leftovers make a tasty pasta ragu. If you plan to make Linguine with Beef and Onions,...
Author: Martha Stewart
Cornflakes in the coating means "fried" chicken turns extra-crisp-and stays that way for hours after cooking. Serve with Buttermilk Oat Waffles for an...
Author: Martha Stewart
Inspired by pasta alla carbonara, this dish features bacon instead of pancetta, while shallots and peas give the sauce texture.
Author: Martha Stewart
Penuche boldly proffers its characteristic butterscotch and maple overtones and its comforting fudgy texture. Get the packaging how-to for the Penuche...
Author: Martha Stewart
These simple gnocchi are made from russet potatoes, flour, and egg. Serve them tossed with butter as a side dish or with a more substantial sauce for a...
Author: Martha Stewart
Submitted by Tina Ireland of Arkadelphia, Arkansas. This bar-cookie recipe was handed down to Tina by her mother, Bette.
Author: Martha Stewart
Author: Martha Stewart
This quick dinner side dish made with matzo has a humble look but a rich flavor, thanks to duck fat. Serve with roast meats.
Author: Martha Stewart
No one will be sleeping in when they get a fragrant whiff of this easy to make breakfast of Oven-Baked French Toast.
Author: Martha Stewart
This recipe calls for chicken, but veal, pork, and turkey work just as well.
Author: Martha Stewart
If you are lucky enough to find a fresh bunch of beets with big green leaves, don't waste them-beet greens are just as delicious as beets themselves. Serve...
Author: Martha Stewart
Despite its name, the boiled egg shouldn't be boiled throughout the cooking process-a method that yields a rubbery result-but rather brought to a boil...
Author: Martha Stewart
A cup of strawberries adds intrigue to this party-ready summer cobbler, but feel free to use all apricots and let the stone fruit shine on its own.
Author: Martha Stewart
This is a quick and healthy side dish to any Sunday dinner.
Author: Martha Stewart
An elegant option for when a crowd-pleasing classic entree is the way to go.
Author: Martha Stewart
To keep them crisp, the green beans are cooked separately, then quickly stir-fried in a hot skillet with the peppers, pork, and sauce.
Author: Martha Stewart
In this classic roast chicken recipe, we've infused the rich flavor of roasted garlic.
Author: Martha Stewart
This classic is perfect to serve at Thanksgiving but easy enough for any night. It goes well with seared pork chops, meatloaf, and lamb.
Author: Martha Stewart
Serve this colorful side with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.
Author: Martha Stewart
This dish sizzles with flavor long after summer is over.
Author: Martha Stewart
Shopping for shortbread cookie ingredients couldn't be easier. In fact, you probably already have most of these on hand. Shortbreads are most popular around...
Author: Martha Stewart
The summer treat to end all summer treats, this cherry tomato and feta salad will satisfy you at snack time like no vending machine fare ever could.
Author: Martha Stewart
This delicious dessert recipe for Molten Chocolate Cake comes from Everyday Food's book, "Great Food Fast."
Author: Martha Stewart
The long, relatively thin cut known as hanger steak may be labeled "butcher's steak," "bistro cut," or, if already cut lengthwise into two pieces, "steak...
Author: Martha Stewart
Ricotta and pureed Butternut squash add extra creaminess to this new Macaroni and Cheese-a favorite comfort-food.
Author: Martha Stewart
This freshwater fish has been a food staple in Africa for centuries. It is prepared like flounder or snapper.
Author: Martha Stewart
Thick pineapple wedges are caramelized in the oven with dark rum, brown sugar, and vanilla bean, and topped with a scoop of snowy vanilla ice cream.
Author: Martha Stewart
Chicken breasts are pounded thin, wrapped around ham and cheese, breaded, and pan-fried in this classic Swiss dish. Make it a balanced meal by serving...
Author: Martha Stewart
The cranberries and spicy almonds give this salad a sweet, spicy kick.
Author: Martha Stewart
Use this recipe when making our Almond Custard Cake.
Author: Martha Stewart