Author: Martha Stewart
This salad sounds simple, but the flavors meld together perfectly, making it a go-to recipe.
Author: Martha Stewart
Everyday ingredients - bacon, onion, vinegar, and sugar - beget sophisticated results from a one-skillet recipe, submitted here by Suzanne Jenuleson of...
Author: Martha Stewart
Use this candied lemon zest to decorate our Frozen Lemon Mousse.
Author: Martha Stewart
This salsa goes well with grilled or broiled chicken, pork, seafood, or beef.
Author: Martha Stewart
Sweet raisins and nutty chickpeas add taste and texture to this 10-minute summer side.
Author: Martha Stewart
This all-American Garlic Lover's Pot Roast recipe is courtesy of Emeril Lagasse. Pair it with Emeril's creamy Mashed Potatoes for a complete meal.
Author: Martha Stewart
Serve this vegetarian egg dish any time of day -- just add salad and crusty bread to complete the meal.
Author: Martha Stewart
Clafouti, a rustic French dessert, is made of fresh fruit and thick batter, baked until the batter forms a golden, puffy top. Cherries are the fruit most...
Author: Martha Stewart
Unlike the gluely topping you find in a can, this one is made with fresh berries that are cooked down to a syrup; a touch of lemon juice cuts the sweetness....
Author: Martha Stewart
This easy riff on a Thai staple gets big flavor from four basic ingredients: curry paste, coconut milk, yellow bell pepper, and bok choy. It's even heartier...
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
The pasta-bilities are endless with this recipe that yields a supple, springy fresh egg pasta dough that's so easy to work with, you won't even need a...
Author: Greg Lofts
Despite its forty cloves of garlic, this soup is satisfyingly mellow.
Author: Martha Stewart
The juice from the lemon moistens and flavors the chicken as it roasts; rubbing the skin with the smashed garlic gives it additional flavor.
Author: Martha Stewart
After a brief time in a 450-degree oven, this pie bakes at 350 degrees. You'll want to use an oven thermometer to monitor the temperature. Because of the...
Author: Martha Stewart
Named after the jam-filled linzertorte that inspired them, these beautiful heart-shaped cookies are ideal for a wedding dessert buffet, Valentine's Day,...
Author: Martha Stewart
Don't let the sinister name throw you -- these bacon-wrapped dates couldn't be more delicious. Martha takes them to the next level by stuffing the dried...
Author: Martha Stewart
This version of the popular vodka-sauce pasta dish comes from Meg Oliver of Providence, Rhode Island.
Author: Martha Stewart
This delicious dessert recipe is courtesy of Rebecca Beaton.
Author: Martha Stewart
Leavened with yeast and gently fried in hot vegetable oil, these donuts are puffy, golden, and light as a feather. Give them a quick dip in our lemon,...
Author: Martha Stewart
This simple, hearty pasta recipe is courtesy of Scott Conant.
Author: Martha Stewart
Using Gruyere cheese makes this sauce a little richer and it blends well with cauliflower.
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
A checkerboard of vanilla and chocolatesquares nestled in papercandy cups in contrastingcolors is a gift that's bothbeautiful and delicious.
Author: Martha Stewart
These sausage patties are great with eggs or pancakes.
Author: Martha Stewart
It might not be traditional to bake donuts, but that doesn't mean you shouldn't! Cocoa powder and chocolate chips enrich the batter for these baked beauties,...
Author: Martha Stewart
Cooking the pasta and the broccoli together makes this easy salad even simpler.
Author: Martha Stewart
For a handheld treat that takes the cake, try these cute confections -- they combine the flavor of classic banana bread with a creamy spiced frosting.
Author: Martha Stewart
This recipe for roasted chicken serves four, and there's enough leftover meat to have chicken salad the following day.
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
There is something about eggplant that I really love, and when you grill it, an amazing thing happens to the taste and texture that is truly delicious....
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
Using a ricer yields mashed potatoes with an especially light, fluffy texture. Garlic and chives give them a resonant flavor.
Author: Martha Stewart
Plant a delicious surprise on your guests with these springtime delights. Our chocolate cakes, baked in small pots, create the illusion of new growth....
Author: Martha Stewart
This pie, which contains both dark and golden raisins, makes a traditional, delicious dessert for Thanksgiving or anytime.
Author: Martha Stewart
Use this quick-and-easy dough recipe to make our Chicken with Cornmeal Dumplings.
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
The robust flavor of turkey breast goes particularly well with a mustardy pan sauce made with dry white wine and lots of freshly chopped parsley. Serve...
Author: Martha Stewart
This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.
Author: Martha Stewart
For the most succulent schnitzel, pound the tenderloin as thin as possible without tearing it. Toasting the panko ensures a golden brown crust without...
Author: Martha Stewart
A tomato tart, layered with roasted garlic and fontina cheese, is a perfect way to use the garden's bounty.
Author: Martha Stewart
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for...
Author: Martha Stewart
Ready-made horseradish can be bought in any supermarket, but when fresh horseradish root is available in early spring, prepare it yourself -- the fresher...
Author: Martha Stewart
Stuffing that is to be cooked inside turkey should be warm or at room temperature; it should not be refrigerated. Be sure you are ready to stuff the turkey...
Author: Martha Stewart
Cook this simple poached salmon at the beginning of the week and use it in salads and sandwiches or as a main course on busy weeknights.
Author: Martha Stewart
The recipe for these extra-large biscuits comes from Virginia Willis, the author of "Secrets of the Southern Table." A phrase her grandfather once used,...
Author: Martha Stewart
Whip up this savory spread, season with salt and pepper, and use on your favorite sandwich or morning bagel.
Author: Martha Stewart
A dietary staple in Italian cuisine, cannellini beans bring tremendous flavor to this soup. Make it a day ahead of time -- it will taste even better when...
Author: Martha Stewart