This is the kind of classic, all-American layer cake that birthday memories are made of. It's guaranteed to please a crowd. To make an 8-inch layer cake, as featured on"Martha Bakes," use 1 teaspoon salt...
Author: Martha Stewart
To make cookie-size chocolate waffles, spoon a tablespoon of batter in the middle of each waffle grid. Bake the waffles on the iron's lowest setting so they don't burn before fully cooking.
Author: Martha Stewart
One smooth, tangy base can be transformed into 6 different dressings. Use our mix-in ideas to create your favorite salad topper.
Author: Martha Stewart
Strawberries, blackberries, and blueberries at their peak make for the most spectacular sweets. A few sprigs of mint give this salad a refreshing twist.
Author: Martha Stewart
Our Italian-style baked chicken parmesan, served with a simple salad, gets its flavor from two cheeses. Along with Parmesan and Romano, the coating consists or oregano, parsley, olive oil, red-wine vinegar,...
Author: Martha Stewart
We recommend serving this dish with a crumbling of gorgonzola cheese as a first course; it would also make a wonderful light supper for four.
Author: Martha Stewart
Author: Martha Stewart
Cinnamon is commonly used to spice carrot cake but we recommend using cardamom here.
Author: Martha Stewart
The filling for this pie is covered with a thin layer of superfine sugar, which turns into a beautiful, brittle sheet of caramel when bruleed, or burned, with a small kitchen blowtorch (available at amazon.com)....
Author: Martha Stewart
This wonderfully delicious cranberry ginger jelly is perfect for holiday meals.
Author: Martha Stewart
You don't have to cook anything to make this sandwich -- pick up a rotisserie chicken, or substitute leftover Thanksgiving turkey.
Author: Martha Stewart
The chorizo sausage nestled in the center of the meatloaf really sets this dish apart. If you cannot find fresh chorizo, substitute any fresh, spicy sausage.
Author: Martha Stewart
There's no need to perfect your piping skills to create beautiful flower-topped cupcakes. Instead, sprinkle them with a few fresh edible flowers that speak to the season.
Author: Martha Stewart
Make-ahead and mayo-free, this potluck-friendly salad combines raw green beans, which are softened by the vinaigrette, with creamy white and pink beans and wilt-proof parsley.
Author: Martha Stewart
The better the quality of chocolate used in these caramels, the more delicious the result. Caramels should be individually wrapped in cellophane or waxed paper the moment they are cut or they will absorb...
Author: Martha Stewart
Use this recipe when making our Mussels Remoulade or other shellfish dishes.
Author: Martha Stewart
Use this tangy recipe with chicken fish, or other seafood.
Author: Martha Stewart
A quick homemade crust makes this decadent white pizza pie achievable for a weeknight dinner. The elemental combination of toppings like cream, garlic, lemon zest, ricotta cheese, and pepperoni make it...
Author: Martha Stewart
Use this recipe when making our Mixed Greens Salad with Sugared Walnuts, Blackberries, and Feta.
Author: Martha Stewart
Our take on the beloved mini-marshmallow-topped casserole calls for baking and mashing sweet potatoes, then returning them to their jackets and baking again with pecans and marshmallows. Everyone will...
Author: Martha Stewart
These buttery pecan bars are made with an easy press-in-the-pan shortbread crust, making them the ultimate sweet and salty dessert.
Author: Martha Stewart
In just a few minutes, scallops are seared and served over garlicky arugula and spinach.
Author: Martha Stewart
A Kentucky Derby tradition, chocolate-pecan pie gets an extra kick from bourbon mixed into the filling.
Author: Martha Stewart
A popular street food in Mexico and Venezuela, a pepito is a torta that's typically filled with steak and beans. Here, they're sandwiched between seeded rolls, along with juicy tomato and creamy avocado,...
Author: Martha Stewart
Roasting gives these little grape tomatoes extra flavor when tossed with the olive oil and spices for a quick appetizer or side dish.
Author: Martha Stewart
Tomatoes are roasted and then layered with the other traditional ingredients of a caprese salad -- mozzarella and basil -- over mushrooms.
Author: Martha Stewart
This spicy mix of eggs and potatoes is a fun dish for breakfast or brunch.
Author: Martha Stewart
Serve beef tenderloin the Argentine way with this recipe from chef Francis Mallmann's "Seven Fires" cookbook.
Author: Martha Stewart
We made this homey dessert with yellow cornmeal, which produces a rich, golden color, but you could use white cornmeal instead.
Author: Martha Stewart
Beef Wellington is the culinary equivalent of a thoughtfully wrapped gift -- a pastry "package" filled with delightful flavors. Ideally, this dish should be presented on the table whole and sliced only...
Author: Martha Stewart
Seasonal sweet cherries bedeck this clafouti, a surprisingly simple-to-make French dessert of fruit nestled in custardy batter.
Author: Martha Stewart
For extra flavor, add a few green olives or capers along with the orange segments.
Author: Martha Stewart
My wife, Alden, is a big fan of fish prepared this way. It's a perfect method for grilling fragile fillets, and with the vegetables you've got an all-in-one meal!
Author: Martha Stewart
Serve this Chicken Salad with Mango and Mint for a refreshing meal. When buying jicama, look for smooth, relatively unblemished roots with thin skin and juicy flesh. To peel the ginger, use the edge of...
Author: Martha Stewart
Heritage turkeys have more dark meat and a gamier, richer flavor than broad-breasted factory birds; try one this holiday with a slow-roasted recipe from Canlis chef Jason Franey. For a complete meal, pair...
Author: Martha Stewart
Serve this fresh-tasting spread with wedges of our Herb-Scented Flatbread.
Author: Martha Stewart
You can make vegetable soups rich and smooth without using flour or cream. Puree half of the cooked vegetables in your blender or food processor, then add to the soup.
Author: Martha Stewart
Herbs and Dijon mustard provide brightness and bite in this barley dish. Use any type of tender green herbs you have on hand, such as basil, mint, chives, parsley, or dill.
Author: Martha Stewart
Use these candied flowers to embellish our Spring Cupcakes or any dessert you like.
Author: Martha Stewart
French for "crust," a croustade is usually made with flaky pastry. Here, the buttery dough is filled with fruit jam for the ultimate breakfast treat.
Author: Martha Stewart
Briny anchovies and Castelvetrano olives temper the bitterness of escarole in this lively salad, while julienned strips of lemon zest add brightness.
Author: Martha Stewart
Author: Martha Stewart
Adding the peach skins to the poaching liquid helps to infuse it with flavor and creates a pretty rose-colored sauce. Serve the peaches with your favorite chocolate bar.
Author: Martha Stewart
Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!
Author: Martha Stewart
This simple tart is loaded with golden and dark raisins and flavored with a hint of lemon. Martha made this recipe on episode 509 of Martha Bakes.
Author: Martha Stewart
Italian sausage, pickled cherry peppers, and umami-rich shiitake mushrooms take this pan pizza into bold territory. The pie is made with a fast-rising dough so it's almost as fast-and twice as delicious-as...
Author: Martha Stewart
Read the soy milk label, and choose one that is low in sugar and fortified with calcium.
Author: Martha Stewart
This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Rum Raisin and Cashew drop cookies.
Author: Martha Stewart