Place this spread in decorative jars for gifts, but save some for yourself -- it's great on toast or pancakes.
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
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
Dark, sweet-tart balsamic vinegar adds tangy depth to roasted vegetables.
Author: Martha Stewart
This cheesecake is a fresh take on a familiar combination. It's not too sweet and has a voluptuous consistency. The glossy chocolate glaze goes on like...
Author: Martha Stewart
This simple cooked cabbage dish goes well with steak, pork tenderloin, or egg noodles.
Author: Martha Stewart
Nutty Gruyere cheese and crunchy toasted breadcrumbs take the classic steakhouse side to the next level. It'll quickly become a family favorite.
Author: Martha Stewart
This white bread recipe is the starting point for our Multigrain, Rye, and Cinnamon-Raisin breads. See our Classic White Bread how-to for step-by-step...
Author: Martha Stewart
Serve this hearty egg dish at breakfast, lunch, or dinner.
Author: Martha Stewart
This dish exemplifies simplicity at its best. This recipe is from"Emeril at the Grill" by Emeril Lagasse.
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
These colorful fruit jellies are simple to make and fun to eat.
Author: Martha Stewart
This pie, which contains both dark and golden raisins, makes a traditional, delicious dessert for Thanksgiving or anytime.
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
Add a pecan crumble topping for a new twist on traditional pumpkin pie this Thanksgiving.
Author: Martha Stewart
Cooking steak longer on one side gives you a nice, flavorful sear without overcooking. You'll also get great results in a wok.
Author: Martha Stewart
Layers of ingredients yield layers of flavor in this iconic casserole from southwestern France. From start to finish, this dish takes about 18 hours to...
Author: Martha Stewart
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
Store-bought puff pastry makes easy work of this seasonal tart recipe from "Martha Stewart's Dinner at Home." For the most flavorful (and flaky) results,...
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
This cake is a sweet addition to any breakfast or brunch menu. This recipe was first published in "Martha Stewart's Baking Handbook."
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
A filling of custardy pastry cream is layered within the Mocha Bubble Cake. Ultra-smooth buttercream adds a rich finishing touch.
Author: Martha Stewart
Use very ripe bananas for moist cookies with lots of banana flavor.
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
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
If you're looking for a hearty one-pot meal for dinner, this is it. Listed as coq au vin in cookbooks and on restaurant menus, this French dish has a name...
Author: Martha Stewart
A touch of dried rosemary gives sweet glazed carrots some herbal depth.
Author: Martha Stewart
These individual mac-and-cheese casseroles call for pungent Parmesan and extra-sharp cheddar, which means the noodles get away with less-than-usual amounts...
Author: Martha Stewart
This Chicken, Corn, and Lima-Bean Stew is rich and satisfying and jam-packed with colorful vegetables.
Author: Martha Stewart
Roasting sweet potatoes at a high oven temperature makes the skin delicious and extra crackly.
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
Our smooth and creamy pudding is spiked with scraped vanilla beans and topped off with shaved milk chocolate.
Author: Martha Stewart
This healthy side dish features a trio of Asian flavors -- garlic, ginger, and soy.
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
Here, the polenta is already made -- just bake this flavorful blend of sausage, artichokes and onions with it, and serve like a lasagna.
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
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
Serve this lively sauce alongside our Butterflied, Rolled, and Roasted Leg of Lamb.
Author: Martha Stewart
Use this quick-and-easy dough recipe to make our Chicken with Cornmeal Dumplings.
Author: Martha Stewart
No shaking necessary -- these breaded pork chops are quick dinner option for any weeknight.
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
Smoky, sweet, tangy, and tender: North Carolina-style pulled pork is perfect for sharing with friends at backyard barbecues. The deep flavor comes from...
Author: Martha Stewart
Crisp Sugar Snap Peas, lemony Rice Salad, and an arugula garnish offset the richness of this salmon with creamy leek sauce.
Author: Martha Stewart
This whimsical pie sets the bar high for taste and appearance: It has a zesty lemon filling -- Martha's favorite -- a flaky pate brisee base, and a glossy...
Author: Martha Stewart
This condiment is a blend of tomatoes and spices; make a jar and keep it in your refrigerator to add flavor to all of your sandwiches.
Author: Martha Stewart
Try serving this Classic Chicken Salad on a bed of mixed greens or on whole-grain bread.
Author: Martha Stewart