Serve this colorful side with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.
Author: Martha Stewart
Serve this savory side dish inspired by France's Provence region with baked eggs or roasted chicken, pork, or fish.
Author: Martha Stewart
Broiled pork tenderloin gets tender and tasty in the blink of an eye; a side of cooked apples is gussied up with leeks, sherry vinegar, and honey.
Author: Martha Stewart
In this salmon dinner recipe, Dijon mustard gives the topping a nice kick and balances the richness of the fresh fish fillets. Lemon juice in the spinach...
Author: Martha Stewart
Author: Martha Stewart
You can also make these creamsicle-inspired pops in small disposable paper cups -- simply peel away the paper to unmold.
Author: Martha Stewart
A sprinkling of herbs or spices will make your favorite vegetables even more delicious.
Author: Martha Stewart
This is an easy and bright addition to the Thanksgiving menu that doesn't require any cooking.
Author: Martha Stewart
Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.
Author: Martha Stewart
Dry mustard, ground pepper, and cayenne give these crackers some kick. For variation, try Gruyere cheese in place of cheddar.
Author: Martha Stewart
Fruitcake bars are very forgiving. You can bake them months ahead, and substitute almost any fruit or nut you like for one you don't. Aim for a balance...
Author: Martha Stewart
Butter is a must for Chicago-style deep-dish pizza dough. Use it as the base for Vegetable Lovers' Deep-Dish Pizza, and the skillet variation for Skillet...
Author: Martha Stewart
For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky...
Author: Martha Stewart
These pork chops are bathed in a chicken-broth-based sauce and given a fiber boost with the cannellini beans.
Author: Martha Stewart
This colorful salad is a healthy and tasty side dish.
Author: Martha Stewart
Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar.
Author: Martha Stewart
This wonderful recipe for basic shortbread can be used to make Black-and-White Triangles, and Candied Ginger Shortbread Wedges.
Author: Martha Stewart
Banana cream pie is a classic dessert for so many reasons. Its creamy, texture, nutrient-packed bananas, and crowd-pleasing whipped topping are sure to...
Author: Martha Stewart
We love the way the Instant Pot or pressure cooker promotes silky, falling-off-the-bone texture for braise-worthy cuts like short ribs. Here, the ribs...
Author: Martha Stewart
The citrus marinade for the shrimp is spiked with tequila, which makes for a very flavorful grilled appetizer, or serve over rice for a quick and easy...
Author: Martha Stewart
Make your own Philly-style cheese steak sandwich at home. Thinly sliced rib-eye and onion are cooked, then topped with provolone to melt before being placed...
Author: Martha Stewart
A soulful, satisfying main that's inexpensive, relies on basic pantry staples, and is relatively hands-off-now that's a winner. Our Italian-esque chicken...
Author: Greg Lofts
With the addition of zucchini, this hash becomes something more adventurous than the de rigueur hash you may get in diners. Try this quick-cooking meal...
Author: Martha Stewart
You'll want to put these pickles on every sandwich and burger you make.
Author: Martha Stewart
The store-bought puff pastry crust makes prep time shorter and still produces a quality tart.
Author: Martha Stewart
Mussels, cockles, shrimp, and squid are combined in this crowd-pleasing paella. Paella is also the name of the two-handled pan used to make this dinner...
Author: Martha Stewart
Red Thai chile peppers give pickled corn a kick. Simply slice raw corn into thick coins, let it soak in the pickling liquid for 24 hours, and serve it...
Author: Martha Stewart
Crisp romaine, pepper-and-butter croutons, and grated Parmesan are tossed with traditional Caesar dressing.
Author: Martha Stewart
This sweet pickleled watermelon rind makes an unusual addition to a relish tray for a deliciously surprising snack.
Author: Martha Stewart
Serve these feta-and-vegetable boats with our Greek-style dinner of Roasted Lamb with Garlic and Oregano and White Bean Salad.
Author: Martha Stewart
This easy chili recipe makes eight one-cup servings; if you reserve half, you'll also have enough for four servings of our Cheesy Hash-Brown Bake, a stick-to-your-ribs...
Author: Martha Stewart
You can serve this quick sauté of shrimp, arugula, cherry tomatoes, and garlic over rice, or toss it with your favorite pasta.
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
These sausage patties are great with eggs or pancakes.
Author: Martha Stewart
Somewhat sweet and a bit savory, kugels can be served as side dish or a breakfast treat.
Author: Martha Stewart
Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Pepper Jack cheese and a combination of...
Author: Martha Stewart
Cooking the halibut in parchment paper creates in a deeply flavorful dish, since the steam created stays within the parchment packet.
Author: Martha Stewart
Maureen Kirk, of Malvern, Pennsylvania, sent us a recipe for her family's favorite crispy, chewy treats. She says, "These simple cookies are delicious...
Author: Martha Stewart
Warm up with a bowl of soup that's brimming with healthy grains and bright vegetables.
Author: Martha Stewart
You can substitute bass, hake, or haddock for the cod in this one-pot casserole.
Author: Martha Stewart
Think of this finger food as mini loaded baked potatoes. Peewee potatoes are boiled, smashed, and roasted until crispy and golden, then finished with a...
Author: Martha Stewart
Leftover shallots will keep for several days in the refrigerator and can be used in omelets, pizzas, sautes, and sandwiches.
Author: Martha Stewart
Get kids helping out in the kitchen with this great starter recipe. Serve these tasty treats cool and sliced into squares.From the book "Mad Hungry," by...
Author: Martha Stewart
This easy pasta dish satisfies everyone and it's ready so quickly.
Author: Martha Stewart
Ready in half an hour: tender chicken cutlets, served with green beans, herbed mushrooms, and a buttery sauce.
Author: Martha Stewart
Roasted red peppers give spinach some much-needed sweetness.
Author: Martha Stewart
These tiny fruitcakes will bring joy to everyone on your list. We used dried apples, pears, apricots, and golden raisins, but you can also use dried cherries,...
Author: Martha Stewart
Martha's textbook cranberry sauce teams whole berries with bright orange (zested and juiced) and spicy cinnamon. Use any leftovers to make Cranberry Swirl...
Author: Martha Stewart