Author: Martha Stewart
Spoon into these lemon pudding cakes and find a surprise in your dessert: There's a delicate and tart sauce at the bottom.
Author: Martha Stewart
Using egg whites instead of whole eggs (or yolks) in the batter creates a crispier coating; cooking the shrimp in batches (so as not to crowd the pan)...
Author: Martha Stewart
Buttery biscuits and freshly whipped cream are a delicious way to showcase summer strawberries. Martha made this recipe on "Martha Bakes" episode 709.
Author: Martha Stewart
In this one-dish dinner, fennel and apple are roasted until caramelized and tender.
Author: Martha Stewart
This is a tasty twist on classic pasta with pesto sauce.
Author: Martha Stewart
Everyone will ask for seconds of this casserole made with mashed sweet potatoes and a marshmallow topping that's a perfect combination of gooey and crunchy....
Author: Martha Stewart
This Asian-style pork recipe comes from Michele Hoffnung of Mount Carmel, Connecticut.
Author: Martha Stewart
This may become your go-to vegetarian main course for summer. For this salad, use the ripest tomatoes you can find.
Author: Martha Stewart
Using whole-wheat pasta and breadcrumbs boosts the fiber content of this crowd-pleaser and gives it an appealing nuttiness. Fat-free milk, part-skim ricotta,...
Author: Martha Stewart
Different kinds of beans cook at different rates, so it's best to prepare them in separate pans (working in batches if necessary). The salad can be made...
Author: Martha Stewart
During the months when the produce aisle seems a bit bare (no locally grown tomatoes or piles of fresh corn in sight), take advantage of the ever-growing...
Author: Martha Stewart
Greek yogurt imparts a silky texture to this hummus without tahini.
Author: Martha Stewart
Soba noodles tossed with spinach and mushrooms provide a flavorful bed for gingery grilled scallops in this light dish perfect for a weeknight meal.
Author: Martha Stewart
This blend of lemon juice, herbs, and olive oil improves almost any ingredient, although it's especially effective with rich lamb. Truly versatile, this...
Author: Martha Stewart
This Glazed Lemon Pound Cake doesn't rise very much, so don't be surprised if it's shorter than you might expect.
Author: Martha Stewart
Steeped hibiscus flowers make a tart, fruity tea. You can also brew store-bought hibiscus tea bags as strong as you like.
Author: Martha Stewart
These tart squares use lemon and dried cranberries instead of fresh, so you can make them for dessert any time of year.
Author: Martha Stewart
As summer winds down, combine cucumbers with a taste of fall -- apples and fennel -- in this crunchy salad. Cottage cheese makes it substantial enough...
Author: Martha Stewart
Besides fish and chicken, this marinade is also good with steak, tofu, and vegetables.
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
The secret ingredient in these quick and tangy grilled shrimp skewers is orange-juice concentrate, which brings a sweet-tart intensity to the basting mixture...
Author: Martha Stewart
Whether the stuff's jazzing up pie, dripping with fudge, or simply solo, we all scream for this old-fashioned vanilla ice cream.
Author: Martha Stewart
This delicious coconut layer cake has lemon curd which adds tartness to the filling in this decadent dessert.
Author: Martha Stewart
A touch of smoky bacon turns frozen peas into a sumptuous side dish.
Author: Martha Stewart
A good Pan-Fried Steak can stand on its own, but sometimes a sauce gives it that extra oomph. To make this quick and easy pan sauce, you need just two...
Author: Martha Stewart
These potatoes taste just like French fries -- but they're not deep-fried.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see...
Author: Martha Stewart
Beets may take a while to roast, but it's worth the wait. (For a tasty side dish, saute the green tops.) Garlic and leeks add delicious flavor and dimension...
Author: Martha Stewart
Barley or orzo can stand in for rice from one batch to the next in our tasty and Quick Turkey and Rice Soup.
Author: Martha Stewart
Yukon Golds are mashed with plenty of butter and your choice of milk or cream, then simply seasoned with salt and pepper for this traditional Thanksgiving...
Author: Martha Stewart
Inspired by the flavors of Asian cooking, this pan-seared tuna burger has garlic and ginger mixed right into the juicy yellowfin. A crisp, acidic coleslaw...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Plums and red onion create a sweet-tart sauce for thin slices of pork tenderloin in this one-pan dish.
Author: Martha Stewart
Roasted asparagus and carrots make for a delicious accompaniment to our Brisket with Dried Fruits.
Author: Martha Stewart
Serve these easdy potatoes with Parsley alongside our Beef Bourguignon.
Author: Martha Stewart
Use this basic bechamel sauce to make our Rich Chicken and Squash Lasagna, Rich Beef and Eggplant Lasagna, Rich Artichoke and Mushroom Lasagna, or our...
Author: Martha Stewart
Here's the test kitchen's favorite recipe for a classic pound cake. If you prefer your pound cake with a slightly less dense texture, follow our instructions...
Author: Martha Stewart
This tender pork would also be wonderful over pasta or polenta.
Author: Martha Stewart
Grilled onions, a fried egg, and canned beet slices are key ingredients in the sky-high Aussie burger.
Author: Martha Stewart
Cocoa powder and melted chocolate give this classic Chocolate Sheet Cake with Vanilla Buttercream deep, well-rounded flavor. Inspired by devil's food cake,...
Author: Martha Stewart
Pork shoulder is an inexpensive cut of meat, and since it cooks slowly at a low temperature, it is also relatively hands-off.From the book "Mad Hungry,"...
Author: Martha Stewart
These beans are simmered in chicken broth. They are a good side dish for hanger steak, roast chicken, or shrimp.
Author: Martha Stewart
When asparagus stalks are at peak-season freshness in the spring, asparagus with Hollandaise sauce is a classic pairing worth revisiting. In Martha's easy-to-make...
Author: Martha Stewart
This marinade is perfect for our Mushrooms, Red Peppers, and Beef with Balsamic-Rosemary Marinade kebabs.
Author: Martha Stewart
Serve this pork alongside Dried Fruit Compote, then use leftovers to make our Roasted Pork Loin Sandwich with Warm Fruit Chutney.
Author: Martha Stewart
Looking for a one-of-a-kind appetizer to serve at your next party? Try these mouthwatering bacon-wrapped water chestnuts, sure to have your guests coming...
Author: Martha Stewart