In this classic French recipe, the wine in coq au vin mellows into a luxuriously rich, velvety sauce punctuated by smoky bacon. Earthy mushrooms envelope...
Author: Martha Stewart
While it may only take four everyday ingredients, the idea of making fresh pasta dough like this can intimidate even experienced cooks. Here's a way to...
Author: Martha Stewart
This tasty, simple salmon recipe is from Anne Ford, of Palo Alto, California.
Author: Martha Stewart
A bold herb paste rubbed under the skin lends allover flavor to this classic roasted chicken. It makes for a delicious weeknight meal.
Author: Martha Stewart
Author: Martha Stewart
The bacon gives a nice salty crunch and flavor to this side dish of spinach.
Author: Martha Stewart
There's a reason angel food cake is a favorite dessert-it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses...
Author: Martha Stewart
Wholesome broccoli pairs with irresistible sausage in this one-pot dinner that will please kids and adults alike. Anchovies are the secret ingredient in...
Author: Martha Stewart
Drizzle fruity extra-virgin olive oil over thin slices of potato, zucchini, and tomato for a low-fat summery potato gratin. A sprinkling of cheese provides...
Author: Martha Stewart
In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg. A sprinkling of grated...
Author: Martha Stewart
For the ultimate chocolate lover, make this rich, dense chocolate cake with an equally intense, chocolatey frosting.
Author: Martha Stewart
With an Instant Pot or pressure cooker, the classic Sunday afternoon pot roast can be on the table in under two hours -- without ever turning on your oven....
Author: Martha Stewart
Kids won't even notice the zucchini is this delicious spice bread from Mary Bodor of Patterson, New York.
Author: Martha Stewart
In the height of tomato season, making a fresh salsa to go with those tortilla chips is a must.
Author: Martha Stewart
For the true lemon lover, these crisp cookies are the perfect treat.
Author: Martha Stewart
When simply flavored with a touch of butter and lemon, fresh vegetables can really shine.
Author: Martha Stewart
Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles. But this cake is just as suitable for...
Author: Martha Stewart
This roast duck recipe, courtesy of Emeril Lagasse, is part of his Duck and Pumpkin Risotto with Spicy Roasted Pumpkin Seeds, which is a delicious dinner...
Author: Martha Stewart
This simple, flavorful vinaigrette is an ideal dressing for any green salad.
Author: Martha Stewart
Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.
Author: Martha Stewart
Is anything better than a decadent potato gratin? Yes: a potato gratin with asparagus and prosciutto. The sweet, grassy undertones of goat cheese and sharp...
Author: Martha Stewart
English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream.
Author: Martha Stewart
Serve these raspberry scones at breakfast or with tea for an afternoon snack.
Author: Martha Stewart
Crisp bacon and Gouda instantly infuse the classic comfort-food dish with rich, smoky flavor. The best part? Everything is made in one pot. Try our four...
Author: Martha Stewart
These tasty burgers incorporate shredded Gruyère cheese and Dijon mustard in the patty, rather than on top, which prevents the bun from getting soggy....
Author: Martha Stewart
This warm and creamy side dish is perfect with our Braised Chicken with Mushrooms.
Author: Martha Stewart
With a little advance preparation, the components for this tasty Chicken Caesar Salad can be stored in the fridge and then assembled and served within...
Author: Martha Stewart
Traditional lasagna goes vegetarian when you substitute the meat for vegetables like spinach and zucchini. Layer this spinach lasagna with 3 types of cheese...
Author: Martha Stewart
In this healthy rendition of the classic salad, nonfat yogurt replaces mayonnaise. It also includes fewer walnuts -- and these are toasted to bring out...
Author: Martha Stewart
This side pairs well with London broil, lamb burgers, or grilled chicken.
Author: Martha Stewart
What's gooey on the inside, crackly on top, and supremely delicious all over?Our fresh take on this crowd-pleasing dessert. Unsweetened chocolate and brown...
Author: Martha Stewart
Butter, white wine, capers, and fresh rosemary and sage make an unbelievable pan sauce for tender pork loin in this traditional Roman dish.
Author: Martha Stewart
Tangy creme fraiche and fragrant vanilla bean perk up the whipped cream sandwiched between layers of puff pastry and strawberries in this towering summer...
Author: Martha Stewart
Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while...
Author: Martha Stewart
Large bok choy can also be used: Just trim the stem ends and cut the heads into 2-inch pieces. Try serving alongside our Soy-Honey-Glazed Arctic Char.
Author: Martha Stewart
This technique for washing and sauteing mushrooms provides a different texture and deep flavor to our sautéed mushroom recipe. Our method ensures your...
Author: Martha Stewart
This mac and cheese is a fantastic one-dish meal -- it's so rich and creamy and cheesy, all you'll need is a simple green salad to serve alongside, and...
Author: Martha Stewart
The delicious cream cheese buttercream frosting recipe is a great addition to Angie Dudley's Cupcake Pops.
Author: Martha Stewart
For this all-American classic that's great for lunch or dinner, use a great homemade sauce and pick your method: Slow-cook a whole bird for the juiciest...
Author: Martha Stewart
The next time your crew craves pancakes, serve something new and exciting: a Dutch baby. This baked pancake requires whirring a few basic ingredients in...
Author: Greg Lofts
This cornbread strikes the right balance between tender and crumbly. To use it in a Thanksgiving stuffing, reduce the sugar to 2 tablespoons.
Author: Martha Stewart
Don't wait until the holidays to enjoy the honeyed flavor and velvety texture of this colorful root vegetable. Serve mashed sweet potatoes as a side dish...
Author: Martha Stewart
We know them as sweet spreads for toast. But jams and jellies, like this apricot spread, can do so much more.
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
Stir in the sour cream just before serving this hearty Russian-style Beef Stroganoff. We chose tenderloin, but you can substitute trimmed rib-eye, which...
Author: Martha Stewart
Apples and walnuts add crunch to this chicken salad that makes for the perfect midday meal.
Author: Martha Stewart