Make this Chicken Marsala recipe for a delicious and satisfying dish. Serve it up alongside some pasta or a side salad for a well-rounded meal.
Author: Martha Stewart
If your idea of the perfect brownie is dense, fudgy, and loaded with chocolate, then this is the recipe for you!
Author: Martha Stewart
The recipe for this fruit-swirled quick bread comes from Debbie Cascio-van Hees, a reader from the Netherlands. It calls for fresh strawberries, but you can substitute thawed frozen berries. Softened cream...
Author: Martha Stewart
Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!
Author: Martha Stewart
Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for 20 minutes...
Author: Martha Stewart
At your next family dinner, serve shrimp cocktail with not one but three easy, crowd-pleasing dipping sauces-mango-basil, remoulade, and tomato-horseradish.
Author: Martha Stewart
This family recipe for sweet potato pie comes courtesy of actor Danny Glover.
Author: Martha Stewart
Dashes of olive brine give the classic extra-dirty martini a salty edge.
Author: Martha Stewart
This wonderful raisin pie is a favorite family recipe of online editor Kristen Aiken. To space out the hearts, Kristen uses a paper circle with a diameter of 2 to 3 inches.
Author: Martha Stewart
A white cake is an all-American classic recipe. This white cake recipe will become your favorite for celebrations and holidays -- and it tastes just like the white cake you'd find in your local bakery....
Author: Martha Stewart
Nothing hits the spot quite like a simple roast chicken with vegetables. Nestled on a bed of fingerling potatoes, carrots, shallots, and fragrant lemons, this one-and-done dish is an excellent candidate...
Author: Shira Bocar
We mixed sour cream into the batter to add moistness and a subtle tang. Silky smooth ganache makes a rich topping; other options include seven-minute frosting and cream-cheese frosting. The chocolate curls...
Author: Martha Stewart
No one can resist these cloud-like cookies studded with chocolate chips.
Author: Martha Stewart
These handheld pies can go directly from the freezer to the oven to bake. From frozen, place on a baking sheet, brush with egg wash, and bake according to the recipe but for a few extra minutes.
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
Here's how to bake banana nut bread in quick and easy individual portions. Stash some in the freezer so you always have breakfasts and snacks ready to go.
Author: Martha Stewart
A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.
Author: Martha Stewart
Marinated leg of lamb is elegant enough for a special occasion, but easy enough to make any night of the week.
Author: Martha Stewart
Lobster, clams, shrimp, and chorizo star in this classic clambake that cooks indoors on the stovetop in a large stockpot. Adding the ingredients in the right order is the secret to this recipe's success;...
Author: Martha Stewart
Serve these at dinner or alongside scrambled eggs for breakfast. You can also use them when making our Winter-Vegetable Potpie with Cheddar-Biscuit Topping.
Author: Martha Stewart
Begin with our basic batter and add your choice of mix-ins from our list of variations below to make blueberry, chocolate chip, bran-raisin, cherry-pecan, or corn muffins.
Author: Martha Stewart
This hearty ratatouille is a country dish from the Provence region of France that's an easy mix of seasonal vegetables, garlic, and olive oil.
Author: Martha Stewart
German stollen is dense bread that is traditionally oblong, like a swaddled baby. In this version, from Martha's mother, the dough is braided, letting icing pool in the loaf's crevices.
Author: Martha Stewart
Extra cranberry sauce adds holiday pizzazz to our Easy Basic Pancakes.
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 jelly, as it may not set up well.
Author: Martha Stewart
It's very lean, so flank steak requires tenderizing; marinate in this Asian-infused sauce before cooking, and thinly slice against the grain before serving.
Author: Martha Stewart
Bittersweet chocolate and cocoa powder give a classic cereal bar a devilish twist. With only five ingredients and 10 minutes of prep work, who could resist baking one of these batty bars?
Author: Martha Stewart
Delicate spinach becomes a stand-out side dish when tossed with bursting cherry tomatoes and golden brown shallots.
Author: Martha Stewart
Martha likes to use a rustic boule with a bit of rye in it for a denser, moister crumb. It toasts up beautifully without drying out and makes the ideal canvas for meltingly tender garlic confit, juicy...
Author: Martha Stewart
Serve this flavorful side dish with our Trout Grenobloise.
Author: Martha Stewart
A signature Christmastime sweet, our tiny almond-flavored cookies bear the print of the baker's thumb, which is gently pressed into the partially baked cookie to create a well. A dollop of apricot, red...
Author: Martha Stewart
Here, beets are boiled and dressed with cider vinaigrette.
Author: Martha Stewart
This recipe for baked corn dogs uses chicken sausage, a new and improved take on a state-fair snack. Serve with Speedy "Baked" Beans and Tangy Coleslaw.
Author: Martha Stewart
Caramelized seasonal fruit and fresh thyme give allure to an all-American staple.
Author: Martha Stewart
This cozy casserole is a super easy solution to the question of what's for dinner. The savory mixture of sautéed onions, ground beef, and mushrooms get some added bulk with a bag of frozen mixed vegetables...
Author: Greg Lofts
Forget deli-style pasta salad, and try this version with shrimp, cucumber, dill, and a bright lemon dressing. You can even make it up to a day ahead.
Author: Martha Stewart
Author: Martha Stewart
These two-cheese (Gruyere and Parmesan) bites-originally from France-are a great appetizer to include on your dinner table for any occasion.
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 their flavor.
Author: Martha Stewart
Author: Martha Stewart
Rosti potatoes are a Swiss favorite. Peeled potatoes are grated then formed into a cake in a frying pan.
Author: Martha Stewart
This recipe is inspired by the one in "Julia and Jacques Cooking at Home" (copyright Julia Child and Jacques Pepin, published by Alfred A. Knopf). Ask your fishmonger to clean the fish for you.
Author: Martha Stewart
In England, many desserts-such as this date-flecked cake soaked with a buttery, toffee-filled, gooey sauce-are called puddings.
Author: Martha Stewart
These fluffy doughnuts are filled with a fruit jam, then topped with a simple glaze for a deep-fried sweet that is simply irresistible. Martha made this recipe on Martha Bakes episode 602.
Author: Martha Stewart
Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.
Author: Martha Stewart
You'll swear this chicken, lower in fat and calories but still crunchy and delicious, was made in the frying pan. Using skinless chicken lowers the fat content by almost half and the calories by about...
Author: Martha Stewart
Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white...
Author: Martha Stewart
Baking pasta with cheese on top creates a chewy and crispy topping kids will love. You can assemble the dish ahead and refrigerate it, then bake it right before dinner.
Author: Martha Stewart
This blueberry crisp has a loose and juicy filling. If you would prefer a thicker filling, add an extra teaspoon of cornstarch.
Author: Martha Stewart