German Zwiebelkuchen is almost a meal in itself and is relatively fast to make. It has a slightly sweet base, with a savory topping made from eggs, sour cream, onions, bacon, caraway seeds, and salt. The...
Author: Martha Stewart
This hearty fall salad is full of flavor and studded with crispy homemade croutons.
Author: Martha Stewart
Dinner from the grill is what summer is all about -- the whole family will love this easy and super-healthy meal.
Author: Martha Stewart
Created for composer Gioachino Rossini, this haute French dish is not for the faint of heart. It combines a thick, bone-in rib steak with a rich truffle sauce, sauteed mushrooms and peas, stuffed marrow...
Author: Martha Stewart
The filling for these berry cobblers is made with basic ingredients like fresh strawberries, cornstarch for thickness, sugar for sweetness, and a touch of lemon juice. It's transferred to a baking dish...
Author: Martha Stewart
A cross between a cookie, scone, and pancake, these intriguing treats are cooked on a griddle, not baked (despite its other name, Welsh bakestones). Martha's version is spiced with cinnamon and nutmeg...
Author: Martha Stewart
Sage gives these biscuits a nice, clean herbal flavor.
Author: Martha Stewart
In this quick five-ingredient dish, Dijonnaise (a flavorful mixture of mustard and mayo) binds panko crumbs to the shrimp and also adds creaminess to the dressing.
Author: Martha Stewart
For a hearty lunch or dinner, make this Passover holiday classic with a twist-no meat!-with this family lunch or dinner recipe from Jonathan Safran Foer, author of "New American Haggadah."
Author: Martha Stewart
Turn up the heat on spaghetti alle vongole with a generous dose of red-pepper flakes. Serve it on Valentine's Day, or better yet, make it a date -- and make it together.
Author: Martha Stewart
Here's a perfect dinner for the garlic devotee: pasta with garlic three ways -- raw, roasted, and fried.
Author: Martha Stewart
Author: Martha Stewart
Rich, earthy carrots get a hint of tang from crumbled feta, and a sweet touch from fresh parsley.
Author: Martha Stewart
Greek yogurt imparts a silky texture to this hummus without tahini.
Author: Martha Stewart
Author: Martha Stewart
The base for these stuffings is the same, making it easy to serve both vegetarian and meat versions (for a full batch of meat stuffing, use an additional 1 1/2 pounds of sausage). This can accompany our...
Author: Martha Stewart
Savory, sweet, and nutty all at once, this is a salad that can be enjoyed warm or chilled.
Author: Martha Stewart
Creamy, crunchy, sweet, and salty come together in a breakfast like the ones Mom used to make. Finish up this Apricot-Stuffed French Toast with a side of Tropical Fruit Salad.
Author: Martha Stewart
This gratin combines two comforting ingredients to their mutual advantage --and ours. Sliced potatoes encircle a casserole dish, with assorted wild mushrooms, such as chanterelle and oyster, taking spots...
Author: Martha Stewart
Slicing the rib-eye into a spiral is easier than it sounds (and a great way to flavor the entire roast, not just the outside). For the butterflying technique, see our step-by-step photos. You can also...
Author: Martha Stewart
Layer pulled pork sandwiches with coleslaw and cucumber, both of which provide crisp, cool counterpoints to the rich meat.
Author: Martha Stewart
This sweet, astringent red-grapefruit relish gets a bit of heat from red-pepper flakes. A perfect foil for salmon, it also works with chicken or pork.
Author: Martha Stewart
Marag dal is a popular Arabian Gulf stew that's typically made with red lentils, potatoes, and spices. Martha's version is even heartier, thanks to the addition of butternut squash, sweet onion, chickpeas,...
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
A pair of these baked jumbo shells (conchiglioni) -- filled with three cheeses and spinach -- makes a great kid-size portion.
Author: Martha Stewart
Strawberries and rhubarb are summer's best friends -- cook them up together in this quintessential dessert.
Author: Martha Stewart
The lemon zest perks up this earthy, salty pasta dish.
Author: Martha Stewart
This flan is best when chilled overnight in the pie dish and served the next day.
Author: Martha Stewart
"I was raised in a Jewish family in Los Angeles, so I didn't celebrate a white Christmas," Elizabeth Colling says. But there was always eggnog. She worked the holiday drink into cheesecake bars, dense...
Author: Martha Stewart
Use this stock to make Matzo Ball Soup with Carrots and Dill. Leaving the skins on the onions adds to the rich golden color of the stock.
Author: Martha Stewart
Author: Martha Stewart
This flavorful pasta dish gets a protein boost from the tuna and added nutritional benefits from parsley and olives.
Author: Martha Stewart
Cranberries are one of the few fruits native to the northeastern United States, growing wild in bogs and swamps. Cranberries have become a staple at holiday meals, especially Thanksgiving. This is my kicked-up...
Author: Martha Stewart
This ginger beer is very spicy. Adjust the amount of lime juice and sugar to your taste.
Author: Martha Stewart
Reader Julie Sun from New York City takes lentils beyond the soup bowl with this healthy dish, which is perfect to pack for lunch.
Author: Martha Stewart
Add this dough recipe to your gluten-free baking arsenal -- it can be used for sweet and savory pies alike.
Author: Martha Stewart
Quick-cooking pork tenderloin, stuffed with a sweet-and-savory mixture of dried apricots, apricot jam, and shallot, roasts in half an hour. Here, your baking sheet serves double duty: The shallow surface...
Author: Martha Stewart
This festive punch will get your party started and keep it rolling all night.
Author: Martha Stewart
Fresh ginger and lemon juice bring a shot of brightness to this simple, seasonal cider-bourbon cocktail. It's just the thing for celebrating fall.
Author: Martha Stewart
This dessert practically qualifies as a party game with all the tasty toppings guests can pile on. Set out stacks of crepes -- some flavored with vanilla and rum, others with chocolate -- along with bowls...
Author: Martha Stewart
Glaceed orange goes with the bittersweet chocolate in the fondue. It can also turn a simple dish of ice cream into a special occasion.
Author: Martha Stewart
Author: Martha Stewart
A bracing squirt of lime -- a culinary touch borrowed from Latin American and Southeast Asian soup makers -- brightens the whole bowl.
Author: Martha Stewart
Roasted potatoes make for a classic side dish, and pair well with any number of mains.
Author: Martha Stewart
You can prepare the sausage breakfast casserole up to a day ahead and let the bread soak overnight in the refrigerator. (If it is refrigerated overnight, it may need to cook a few minutes longer.)
Author: Martha Stewart
We've taken the guesswork out of making this classic French cookie, so you can prepare the dessert at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and follow the step-by-step...
Author: Martha Stewart
Everything is cooked in batches in this one-pan dish that works equally well for breakfast or dinner: the bacon first, followed by the herbed potatoes, garlicky greens, and scrambled eggs.
Author: Martha Stewart
The mustard dressing and basil leaves perk up this potato-and-green-bean salad.
Author: Martha Stewart