Ask your fishmonger to clean soft-shell crabs for you. Crabs should be cooked no more than six hours after they are cleaned.
Author: Martha Stewart
The starch in Arborio rice -- typically used for risotto -- makes this pudding extra creamy.
Author: Martha Stewart
For these five-ingredient truffles, it takes only a few minutes to whip up a batch of rich ganache from heavy cream and semisweet chocolate. After pouring...
Author: Martha Stewart
While cake donuts are traditionally fried, they're just as delicious baked in the oven, with far less cleanup. Toss in powdered sugar or finish with a...
Author: Martha Stewart
The holidays wouldn't be complete without a jar of these spice cookies.
Author: Martha Stewart
McIntosh apples make a traditional applesauce, but using a mix of varieties gives dimension. You can stir in up to three tablespoons dark-brown sugar,...
Author: Martha Stewart
Roasting is a popular cooking method for a reason. See our step-by-step guides to Preparing a Leg of Lamb and Carving a Leg of Lamb at the Table.
Author: Martha Stewart
Sweet beets temper fierce horseradish while adding bright color to a traditional Passover condiment.
Author: Martha Stewart
Applesauce makes this cake exceptionally moist. It's delicious on its own or served with a scoop of vanilla ice cream. If you decide to use store-bought...
Author: Martha Stewart
These fresh green beans help balance out the richness of the rest of the Thanksgiving meal.
Author: Martha Stewart
We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon...
Author: Martha Stewart
Bacon and scallops are a classic combination. Here, the smoky-and-sweet pairing is used as a savory topping for our Sauteed Zucchini and Wax Beans.
Author: Martha Stewart
Making your own strawberry jam is as easy as one-two-three. The only ingredients you need to make this recipe are whole, hulled strawberries, sugar, and...
Author: Martha Stewart
This is a quick, healthy and tasty side dish for chicken and steak dishes.
Author: Martha Stewart
These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be...
Author: Martha Stewart
Begin with our basic batter and add your choice of mix-ins from our list of variations below to make blueberry, chocolate chip, bran-raisin, cherry-pecan,...
Author: Martha Stewart
Sweetened whipped cream is the perfect accompaniment to this slightly spicy dessert. The topping is made by simply baking cranberries placed in a layer...
Author: Martha Stewart
No pasta's more iconic than spaghetti and meatballs, and now, it's a breeze to make -- the meatballs simmer right in the sauce.
Author: Martha Stewart
This quickly made pasta dish relies on the tang of lemons with the richness of cream sauce for its flavor.
Author: Martha Stewart
You can make these classic latkes a couple of hours in advance and reheat them when the guests arrive. Serve with sour cream and applesauce.
Author: Martha Stewart
Poppy seeds lend a pleasant crunch to these aromatic, lemony muffins.
Author: Martha Stewart
Author: Martha Stewart
This chicken has the satisfying crust of its fried cousin, but it's baked instead, making it a healthier dinner alternative.
Author: Martha Stewart
If you like, use just one type of cheddar or mix with another melting cheese, such as pepper Jack, Muenster, Swiss, or mozzarella.
Author: Martha Stewart
For an even sweeter summer, take advantage of the season's perfectly ripe peaches.
Author: Martha Stewart
Skip artificially flavored gelatin in favor of this super-simple homemade version using any fruit juice you like.
Author: Martha Stewart
This beloved Italian soup isn't just hearty and healthy -- it's really flexible. Minestrone typically includes lots of leafy greens, other veggies, and...
Author: Martha Stewart
Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.
Author: Martha Stewart
This Blueberry-Lemon Bundt Cake is the perfect addition to any brunch. For best results, coat the inside of the Bundt pan with cooking spray just before...
Author: Martha Stewart
Prosciutto -- air-dried Italian ham -- combined with peas and Parmesan cheese is a classic pasta topping.
Author: Martha Stewart
With in-season produce like zucchini, tomatoes, and bell peppers, all you need is a little seasoning to bring out their fresh flavors.
Author: Martha Stewart
Greek potatoes are roasted with lemon juice and dried Greek oregano; lemon is so central to Greek cooking that the term a la grecque (French for "in the...
Author: Martha Stewart
Drop the candy thermometer! Making melt-in-your-mouth butter mints is as simple as sculpting Play-Doh (which means the kids can help). Whip up the four-ingredient...
Author: Martha Stewart
Sometimes there's nothing better than a good old-fashioned oatmeal-raisin cookie.
Author: Martha Stewart
One of Martha Stewart's favorites, creme brulee's seductive secret lies in the contrast between the brittle caramelized topping and the smooth, creamy...
Author: Martha Stewart
Rediscover homemade pudding's comforting simplicity, then see how versatile it can be. Choose one or the other, or make them both! Use this basic recipe...
Author: Martha Stewart
This quick meal will give the whole family a satisfying meal.
Author: Martha Stewart
Everyone needs a delicious coffee cake recipe in their repertoire, and this cinnamon streusel coffee cake recipe is the perfect option. Meaning "something...
Author: Martha Stewart
From your kitchen, tested and approved in ours. One of our Danish fans, Henrik Dan Jensen, perfected this classic meal and says, "White wine, my special...
Author: Martha Stewart
Potato chips are the natural accompaniment to our Tuna Nicoise Sandwiches; ours are sliced russets that are baked, not fried.
Author: Martha Stewart
Candy apples are a classic fall dessert that family and friends are sure to love. Use your apple-picking haul to make the ultimate Halloween treat, complete...
Author: Martha Stewart
Bosc pears, available through April, become tender yet hold their shape well when poached. A spice-infused syrup gives them a pie-like flavor.
Author: Martha Stewart
Spinach is the star of this vegetable lasagna recipe. The veggie-based recipe makes one large lasagna (9 by 13 inches) or two smaller ones (8 by 8). For...
Author: Martha Stewart
The char of a hot grill brings out the bold beef flavors of these steaks, which are simply seasoned with salt and pepper.
Author: Martha Stewart
This deliciously messy chicken is brushed with simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted.
Author: Martha Stewart
How sweet it is-pound cake from scratch in three simple steps! We've added vanilla to our recipe for an extra hint of flavor!
Author: Martha Stewart
Guaranteed to satisfy any chocolate craving, this is an excellent cake to keep in mind when you have a houseful of guests. The ganache glaze makes it dressy...
Author: Martha Stewart