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
Use this candied lemon zest to decorate our Frozen Lemon Mousse.
Author: Martha Stewart
Sub processed flour with whole grains and you can indulge in bread again -- guilt free.
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
Miso is a fermented soybean paste. The lighter, or "white," version is milder and less salty than brown miso, and is sometimes referred to as sweet miso....
Author: Martha Stewart
This couscous can be treated like wild rice as an accompaniment to a main course.
Author: Martha Stewart
Author: Martha Stewart
This unbeatable blondie recipe combines the buttery flavor and chocolate chips from everyone's favorite cookies with the appealing texture of the best...
Author: Martha Stewart
Don't let summer go by without making this strawberry sauce. It's a key component in our Strawberry Shortcake Sundaes.
Author: Martha Stewart
Celery root refines homey mashed potatoes in this tasty side dish.
Author: Martha Stewart
The berries' mild flavor is enhanced by fruity wine in a dessert soup; buttermilk adds a tang along with a swirl of elegance.
Author: Martha Stewart
These scones get their light, flaky texture from the butter that is layered into the dough.
Author: Martha Stewart
This is our go-to recipe for royal icing. We use it for decorating cookies and cakes. To make it especially glossy, mix in a three drops of glycerin (available...
Author: Martha Stewart
Spread the love and pass around the holiday sweet bread. Cranberries and oranges go perfectly together.
Author: Martha Stewart
Rumor has it, this crowd-pleasing Hummingbird cake got its name because every bite makes you hum with delight.
Author: Martha Stewart
Serve this stir-fry with rice, or try it over a bed of shredded Napa cabbage.
Author: Martha Stewart
These mounds of soft, buttery spuds with crisp golden crusts have indented centers made to hold pools of gravy.
Author: Martha Stewart
Fresh lasagna sheets are worth it for this specialty lasagna, which includes enrobing the layers of meatballs and sausage in a parcel of pasta sheets before...
Author: Martha Stewart
This dessert can also be baked in an eight-inch square dish; the cooking time will be the same. Serve it warm, at room temperature, or chilled.
Author: Martha Stewart
This baked riff on ratatouille may look sophisticated, but it's surprisingly simple. Serve it for brunch or at dinner parties -- and save leftovers to...
Author: Martha Stewart
Sour cherries are a time-honored choice for pies -- they lend a lovely tartness that their sweet cousins Bing and Rainier cherries just can't offer.
Author: Martha Stewart
This classic Italian recipe from chef Daniel Mancini is sure to become a favorite in your home.
Author: Martha Stewart
Got a bumper crop of cucumbers? Make a batch of these easy pickles and stash them in the freezer -- you're going to love having the tangy treats in your...
Author: Martha Stewart
Braising in a slow cooker turns a tough, less-expensive cut of beef into a flavorful, hearty meal that's ideal for Passover and sure to become a family...
Author: Martha Stewart
This smooth square summertime dessert combines rich, lemony cheesecake and a sweet graham-cracker crust.
Author: Martha Stewart
Swapping out lettuce for crunchy sprouts and addinga layer of creamy avocado turns this lunch classic intoa more substantial meal.
Author: Martha Stewart
Olive oil and garlic add extra flavor to traditional roasted asparagus.
Author: Martha Stewart
Plum pudding can be made anywhere from a few weeks to a year in advance and allowed to ripen in a cool place. It must be steamed 2 hours before serving....
Author: Martha Stewart
What could make traditional red velvet cake even better? Chocolate, of course!
Author: Martha Stewart
This updated, slimmed-down version of classic pork chops will chase away the winter chill every time.
Author: Martha Stewart
Gray sole is a delicately flavored white fish. You can substitute flounder, turbot, or another type of sole.
Author: Martha Stewart
These pancakes are great with syrup, sliced bananas, a smear of almond butter, or a dollop of part-skim ricotta.
Author: Martha Stewart
The next time your bunch of beets come with fresh greens attached, put them to work in this super-quick side dish. While beets will always have that signature...
Author: Martha Stewart
Succulent spaghetti in a bracing clam sauce is the heart of a rustic Italian supper to usher in spring.
Author: Martha Stewart
This dish combines the best of the sweet, smoky, and savory flavors.
Author: Martha Stewart
Molasses provides a touch of sweetness these rich beans.
Author: Martha Stewart
These classic French cookies have a crisp exterior and a slightly chewy center. Make all three versions for a festive dessert buffet.
Author: Martha Stewart
Celebrate warmer breezes by sharing a tropical combo: Thai-inspired chicken skewers and a Pineapple-Rum Cocktail.
Author: Martha Stewart
This delicious seasonal vegetable becomes sweet and nutty when browned. For the best flavor and texture, make the dish just before serving.
Author: Martha Stewart
Nutritious spinach gets a protein boost from walnuts and eggs.
Author: Martha Stewart
Cinnamon and ginger complement the sweet potatoes in this simple but exotic-tasting chicken stew that makes a hearty dinner. Fluffy couscous absorbs the...
Author: Martha Stewart
Chef Dan Kluger's Parmesan vinaigrette is a lovely dressing for any salad, especially his Shaved Raw Summer Squash.
Author: Martha Stewart
Author: Martha Stewart
This French-style potato salad is traditionally made with white wine; we've used lemon juice and zest instead, lending the results a tangy freshness.
Author: Martha Stewart
Author: Martha Stewart
Mango sauce is a wonderful and healthy alternative to typical waffle condiments like butter and syrup.
Author: Martha Stewart
You'll need pop molds and time for freezing. But the payoff will be delicious.
Author: Martha Stewart