Although carrot cake didn't appear in U.S. cookbooks until the second half of the twentieth century, today it is indisputably a classic and beloved American...
Author: Martha Stewart
A longtime party favorite, this dip contains a number of assertive seasonings that balance the richness of the cheeses and the crab. The recipe comes from...
Author: Martha Stewart
Put a twist on classic pound cake with an underrated pantry ingredient: sweetened condensed milk. It does double duty here: it goes into the batter and...
Author: Martha Stewart
Author: Martha Stewart
This dish is full of ingredients that you can store in your pantry, such as noodles, soy sauce, and tahini (sesame paste). After you toss the cool noodles...
Author: Martha Stewart
Moist cake is topped with three layers of ice cream and fluffy meringue in this old-fashioned dessert.
Author: Martha Stewart
This cookie was popularized by World War I care packages sent to soldiers of the Australia New Zealand Army Corps (ANZAC), since they could be made without...
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
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
Roasting the strawberries with vanilla for the filling softens them and draws out their sweetness.
Author: Martha Stewart
Roasting sweet potatoes at a high oven temperature makes the skin delicious and extra crackly.
Author: Martha Stewart
The richness of this baked vegetable dish is just right with a grilled or roasted chicken or meat main.
Author: Martha Stewart
No shaking necessary -- these breaded pork chops are quick dinner option for any weeknight.
Author: Martha Stewart
The vibrant colors of this green bean, corn, and tomato salad come from an artful blend of late-summer vegetables.
Author: Martha Stewart
Pineapple isn't only for fruit salads and upside-down cakes. In Hawaii, shrimp and pineapple are a natural pair; thread them on skewers and toss them on...
Author: Martha Stewart
As part of our Best Bakers series, Mark McGough shared his recipe for pecan rolls.
Author: Martha Stewart
Perfection is not required with this souffle. Even if it rises unevenly or deflates after baking, it will still taste delicious.
Author: Martha Stewart
Sent in by reader Jeanne Kersting of Bethesda, Maryland. For richer texture and a little tang, garnish with a dollop of sour cream or plain yogurt.
Author: Martha Stewart
Try serving this Classic Chicken Salad on a bed of mixed greens or on whole-grain bread.
Author: Martha Stewart
Place this spread in decorative jars for gifts, but save some for yourself -- it's great on toast or pancakes.
Author: Martha Stewart
Give tomato sauce a Greek twist by adding Kalamata olives, feta cheese, capers, and oregano.
Author: Martha Stewart
Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds...
Author: Riley Wofford
Georgian home cook Louise Brescia of Atlanta shares an herbed potato salad that's great with burgers and barbecue.
Author: Martha Stewart
The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms'...
Author: Martha Stewart
The longer those cook, the sweeter and more caramelized they will become. A little balsamic vinegar is a nice touch to add.
Author: Martha Stewart
Serve this delicious side with our Honey-Glazed Chicken.
Author: Martha Stewart
Add a pecan crumble topping for a new twist on traditional pumpkin pie this Thanksgiving.
Author: Martha Stewart
This healthy side dish features a trio of Asian flavors -- garlic, ginger, and soy.
Author: Martha Stewart
Use this quick-and-easy dough recipe to make our Chicken with Cornmeal Dumplings.
Author: Martha Stewart
Tomato paste, red onion, and fresh basil add a hint of sweetness to this quick-cooking marinara. Pile our meatballs on spaghetti and you have a familiar...
Author: Martha Stewart
This update to the old-fashioned tuna casserole is just as delicious as you remember: It gets a fresh taste from spinach and a fun shape from shells.
Author: Martha Stewart
This easy homemade cranberry relish beats the canned version any day.
Author: Martha Stewart
Serve this lively sauce alongside our Butterflied, Rolled, and Roasted Leg of Lamb.
Author: Martha Stewart
These rich, chewy cookies were inspired by black forest cake, a classic German dessert that combines chocolate and cherries.
Author: Martha Stewart
Serve these baked chicken wings as an appetizer; their sweet glaze of honey is counterbalanced by soy sauce and vinegar. Garlic and ginger add a welcome...
Author: Martha Stewart
Serve this hearty egg dish at breakfast, lunch, or dinner.
Author: Martha Stewart
This recipe for citrus-soy glazed black cod makes a light and satisfying meal.
Author: Martha Stewart
Joan Nathan, author of "Jewish Cooking in America" and "The Jewish Holiday Kitchen," shares her recipe for vegetable kugel, one of her most popular Passover...
Author: Martha Stewart
Use very ripe bananas for moist cookies with lots of banana flavor.
Author: Martha Stewart
Sweet raisins and nutty chickpeas add taste and texture to this 10-minute summer side.
Author: Martha Stewart
Salad greens should be crisp, with firm outer leaves. They should also smell sweet, not bitter, for the freshest dish.
Author: Martha Stewart
Tender spinach tastes even better when topped with crumbled pancetta.
Author: Martha Stewart
We love how balanced this tart is-the custard filling has a subtle almond flavor, isn't overly sweet, and pairs beautifully with the crunchy oat crust....
Author: Martha Stewart
This Chicken, Corn, and Lima-Bean Stew is rich and satisfying and jam-packed with colorful vegetables.
Author: Martha Stewart
Celebrate the end of summer with a New Orleans-style shrimp boil. In this traditional one-pot dish, the shrimp, corn, and potatoes are cooked together...
Author: Martha Stewart