This simple weeknight supper gets a sunny lift from lemon and fresh oregano and a crunch from hazelnuts.
Author: Martha Stewart
Looking for an easy fruit dessert? Let apples fill your kitchen with the sweet smell of the fall harvest as you make this betty with its buttery breadcrumb...
Author: Martha Stewart
When you bake fish and vegetables in parchment, you are steaming them in their own juices. It preserves nutrients and requires little added fat. Serve...
Author: Martha Stewart
These cupcakes will bring back fond memories of sweets Mom used to make.
Author: Martha Stewart
Ganache-a smooth mixture of chocolate and cream-is one of the richest, most luscious of all chocolate frostings. This recipe is from "Martha Stewart's...
Author: Martha Stewart
Brisket is often the star of a traditional Passover meal. This crowd-pleasing rendition is oven-braised low and slow with red wine and aromatics. Root...
Author: Martha Stewart
Hot ears of fresh corn rolled in chilled chive butter are the perfect companion to any grilled burger.
Author: Martha Stewart
An Asian-flavored marinade also serves as a sauce for this fish.
Author: Martha Stewart
The richness of bacon and the bite of scallions complement the sweetness of corn kernels in this hearty side dish.
Author: Martha Stewart
Stewing the collard greens a few hours ahead of time allows their flavor to deepen.
Author: Martha Stewart
Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup.
Author: Martha Stewart
The bite of lemon, arugula, and onion cuts through the richness of these crisp cutlets.
Author: Martha Stewart
In this sandwich, slow-cooked pork is dressed in sauce (use any of the four varieties). Pickled vegetables make a piquant addition.
Author: Martha Stewart
Flavors, colors, and textures combine harmoniously in this elegant ice-cream dessert.
Author: Martha Stewart
This recipe for delicious caramel cake is courtesy of Dr. Maya Angelou and can be found in her cookbook, "Hallelujah."
Author: Martha Stewart
Serve this dessert in the height of summer, when peaches are fresh and juicy.
Author: Martha Stewart
Enjoy an easy but elegant dinner by topping a juicy pork chop with caramelized apple slices.
Author: Martha Stewart
Author: Martha Stewart
Caramel is sugar that has been taken just to the edge of burning. Caramel's color reveals the extent to which it is cooked. The palest form is just concentrated...
Author: Martha Stewart
If you need to get dinner on the table fast but you're tight on time, you can make this restorative, immunity-boosting soup with store-bought broth and...
Author: Martha Stewart
The secret to making these peanuts is to carefully follow the visual cues at each step of the recipe. You want to achieve just the right balance between...
Author: Martha Stewart
These smooth and creamy custards are infused with coffee and topped with satisfyingly-sweet candy lids.
Author: Martha Stewart
A combination of puréed corn and whole corn kernels make up this creamy side dish recipe. If you don't want this dish too spicy, use only the flesh of...
Author: Martha Stewart
Use just about any fruit -- we like watermelon, grapefruit, kiwi, or pomegranate -- to make these simple, refreshing treats.
Author: Martha Stewart
This is an excellent accompaniment to roasted pork, duck, or turkey.
Author: Martha Stewart
Author: Martha Stewart
This wonderful recipe for stuffed turkey breast is from "Martha Stewart's Cooking School" and makes a delicious dinner.
Author: Martha Stewart
Simplicity is king in this make-ahead, fresh-tasting pizza sauce. Just four ingredients go into the food processor: garlic, canned tomatoes, olive oil,...
Author: Martha Stewart
Swapping coconut milk in for cream in a standard chocolate-ganache recipe yields a rich dairy-free topping. Because of the high ratio of coconut milk to...
Author: Martha Stewart
Creamy ricotta cheese is the secret to keeping these meatballs tender and moist.
Author: Martha Stewart
This old-fashioned dessert from master baker Rose Levy Beranbaum's cookbook, "Rose's Heavenly Cakes," contains no butter or oil; instead, whipped cream...
Author: Martha Stewart
Large portobello mushrooms take the place of meat in the hearty vegetarian dish.
Author: Martha Stewart
Homemade marinara sauce surrounds a colorful array of vegetables in this sensational soup from Everyday Food associate food editor Lesley Stockton.
Author: Martha Stewart
Is it a dressing or a dip? Who cares? Green goddess dressing, the beloved California creation, doubles as a dip for a summertime crudite platter. The creamy...
Author: Martha Stewart
Known as zimtsterne in Germany, these festive star-shaped cookies are made from a nut meringue that's rolled and cut, then iced with a mixture of egg white...
Author: Martha Stewart
Using store-bought frozen hash browns cuts the prep time and the high vegetable content cuts the fat, making this convenient and healthy meatloaf recipe...
Author: Martha Stewart
This traditional Tuscan Panzanella summer salad is a mix of bright flavors and textures-tomatoes, bocconcini, red onion, basil, and crusty bread.
Author: Martha Stewart
Frozen French-cut green beans can be used in place of fresh to save time. Make sure to thaw them first, drain well, and pat dry with paper towels.
Author: Martha Stewart
This may be a little more work than the average cookie, but these divine Apricot-Walnut rugelach are truly worth it.
Author: Martha Stewart
When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try all these delicious variations: Classic,...
Author: Martha Stewart
The filling in this variation on our Classic Chicken Potpie is spiced up with curry powder.
Author: Martha Stewart
Skin the high-fat snacks at your next party. Instead make these healthy homemade chips.
Author: Martha Stewart
Make this Roast Chicken With Lemon and Rosemary for a mouth full of flavor with every bite.
Author: Martha Stewart
This dough can also be used for Coconut-Lime Oatmeal, Peanut Butter and Cherry, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.
Author: Martha Stewart
A rich-but-worth-it appetizer, with prosciutto tucked under a blanket of bechamel sauce.
Author: Martha Stewart
Enjoy these fluffy buttermilk biscuits with our Quick Jambalaya and Iceberg Salad with Creamy Honey Dressing.
Author: Martha Stewart
This richly layered bee sting cake gets its name (bienenstich, in German) from a honey glaze that's applied to the dough before baking.
Author: Martha Stewart