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
This easy-to-make sauerkraut is a tasty hot dog topping. Use it to make our Classic Reubens and Pierogi with Sauerkraut and Mushrooms.
Author: Martha Stewart
Take advantage of fresh cranberries while they're plentiful. This homey creation takes just minutes to make and would be a festive treat throughout the...
Author: Martha Stewart
The technique of spatchcocking requires splitting and flattening the chicken. It exposes more skin, which really crisps up at high temperatures. See our...
Author: Martha Stewart
No special sauce needed for these pears; just mix a little vanilla ice cream with the pear juice.
Author: Martha Stewart
This garlic-infused olive oil adds a kick to marinades and dressings and is perfect as a simple dip for warm bread.
Author: Martha Stewart
A sweet surprise awaits in the center of this cupcake -- no messy extra steps required, thanks to the genius addition of a store-bought cream-filled chocolate...
Author: Martha Stewart
If a parfait and an ice cream bar got together, the logical conclusion would be this refreshing frozen treat. Greek yogurt, honey, and puréed fruit (we...
Author: Riley Wofford
Fresh rosemary gives plenty of flavor to both potatoes and sausage in this roasted chicken, sausage, and potatoes dish. Rosemary is a very aromatic herb,...
Author: Martha Stewart
Author: Martha Stewart
On a cool fall day, enjoy a mug of warm apple cider. Cinnamon stick stirrers add spice and extra flavor to our favorite seasonal beverage.
Author: Martha Stewart
In this hearty dish, a piquant yogurt sauce not only offsets the robustness of the lamb, but also helps bind the citrusy herbed breadcrumbs. What pops...
Author: Martha Stewart
The aspic's bright color and glassy sheen will make a radiant addition to your table. Serve it topped with our Chiffonade Dressing.
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
Serve these savory biscuits with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.
Author: Martha Stewart
Martha came across the recipe for these incredibly moist and delicious brownies in a cookbook. As it turns out, the recipe was developed by Elisabeth Luard,...
Author: Martha Stewart
No ordinary roast, this boneless leg of lamb is fit for both Easter and Passover feasts. The lamb meat is studded with slivers of garlic, marinated overnight...
Author: Martha Stewart
The familiar flavors of flambeed bananas take beautifully to the elegant embrace of a crepe, giving this New Orleans icon a touch of sophistication.
Author: Martha Stewart
Author: Martha Stewart
This comforting classic is so easy to make, you'll never eat the store-bought version again.
Author: Martha Stewart
Curried sweet potatoes and spinach make a dish that is hearty enough to be a meal.
Author: Martha Stewart
These delicious treats were inspired by mugs of hot chocolate topped with marshmallows.
Author: Martha Stewart
A classic bisque is prepared by pureeing the shells with the soup. It creates an intense flavor and also acts as a thickening agent.
Author: Martha Stewart
In this easy version of a classic Cuban dish, red kidney beans are seasoned with onion, bell pepper, garlic, cumin, and oregano. If you prefer black beans,...
Author: Martha Stewart
Crystallized ginger elevates the flavor of this not-too-sweet cranberry tea bread. Spread a warm slice with cream cheese for the perfect breakfast.
Author: Martha Stewart
Also known as a "Mexican potato," jicama's flavor is often described as a cross between a potato and an apple -- it's the perfect crunchy, juicy addition...
Author: Martha Stewart
This fresh-tasting shrimp pasta dish can also be chilled and served for lunch. The recipe can be made with many different pastas, including penne or shells....
Author: Martha Stewart
Bake these brandy-spiked bars up to two days ahead, and cut just before serving.
Author: Martha Stewart
This recipe is also delicious served the next day fried until golden in a bit of olive oil.
Author: Martha Stewart
This recipe for Mrs. Milman's Chocolate Frosting is one of our all-time favorites. Make it with our recipe for Moist Devil's Food Cake.
Author: Martha Stewart
Lemon and dill are the perfect compliment to the sweet, grassy flavor of asparagus. Roasting asparagus intensifies its sweetness.
Author: Martha Stewart
Eli Zabar, owner of The Vinegar Factory in New York City, believes that with only a few fresh ingredients, you can achieve a full-flavored sandwich. This...
Author: Martha Stewart
For a fluffy cake, it's important to use milk that's at room temperature -- it keeps the butter from curdling.
Author: Martha Stewart
Put a light, fresh spin on Thanksgiving leftovers with a speedy riff on avgolemono, the classic Greek chicken soup. Egg yolks add creaminess to turkey...
Author: Riley Wofford
Freshly roasted peppers give this hearty pasta a smoky taste. If you like, you can use jarred peppers, thinly sliced, instead of making your own, and skip...
Author: Martha Stewart
Dashes of olive brine give the classic extra-dirty martini a salty edge.
Author: Martha Stewart
Use these candied grapefruit and orange slices to garnish our Brown Sugar Angel Food Cake.
Author: Martha Stewart
Sweet, edible ribbons wrap this cream-cheese frosted two-tiered carrot cake. They're made from thinly sliced carrot strips, cooked in sugar and water until...
Author: Martha Stewart
This torte is both dairy- and gluten-free. Toasted pecans lend a nutty flavor. Serve this simple dessert with lemon curd and berries for a sweet finish...
Author: Martha Stewart
Orange juice and zest adds citrus brightness to rich, buttery poundcake.
Author: Martha Stewart
Author: Martha Stewart
This great brandy alexander drink recipe is courtesy of Ti Adelaide Martin and Lally Brennan, and it can be found in their recipe book, "In the Land of...
Author: Martha Stewart
Fried, baked, or raw, onions enhance many dishes; or they can play a starring role as a delicious main ingredient.
Author: Martha Stewart
Fold this Mexican-style mixture into corn tortillas for our Beef Tacos, or try it in our Classic Taco Salad, on top of sweet potatoes, or as a hearty addition...
Author: Martha Stewart
The sweetness of fresh corn makes it an excellent flavor base for homemade ice cream.
Author: Martha Stewart
Tabbouleh is a grain- and vegetable-based salad traditionally made with bulgur wheat. In this recipe, quinoa is first toasted to deepen its flavor, then...
Author: Martha Stewart