The hazelnuts add both flavor and crunch to this classic side dish.
Author: Martha Stewart
This is not as sweet as commercial ketchup; but it's great with our Vegetarian Burger.
Author: Martha Stewart
Author: Martha Stewart
Fragrant with cinnamon and enriched with a cream-cheese glaze, these morning buns make an unforgettable breakfast. Mashed potato is the secret behind their light texture, while bread flour provides structure...
Author: Martha Stewart
Rethink your burger with ground chicken. Then add tomatoes and fragrant pesto to give this sandwich a delicious twist.
Author: Martha Stewart
A delicate honey -- like acacia or fireweed -- won't overpower the basil or ricotta, but even an everyday honey varietal such as wildflower or clover help give this bruschetta its sweetness.
Author: Martha Stewart
Every morning Martha drinks this immune-boosting cocktail of nutritious fruits and vegetables. Her refreshing green juice recipe allows for plenty of substitutions. Don't have pears on hand? Add an apple...
Author: Martha Stewart
Using just a few flavorful ingredients and a quick-cooking cut of meat shaves time off your mealtime efforts.
Author: Martha Stewart
Fava beans mingle with snap peas and mint in this showcase of spring vegetables.
Author: Martha Stewart
This is a classic French butter cookie, lightly flavored with orange. Dust the tops with powdered sugar.
Author: Martha Stewart
This simple cracker-crumb squash dish comes from reader Joanne Dotson of Dallas.
Author: Martha Stewart
The Southern counterpart to pumpkin, this sweet potato pie (pictured on the left) comes topped with a sugary cloud of meringue for extra crowd-pleasing appeal. Keep in mind, the baked pie needs plenty...
Author: Martha Stewart
The distinct, rich flavor and fantastic crunch of hazelnuts add a delicious twist to this recipe for scallops.
Author: Martha Stewart
Savory corn pudding is a traditional Thanksgiving dish in many parts of the country. This one, from Lewis Morris of Princeton, New Jersey, is slightly sweet and seasoned with fresh chives.
Author: Martha Stewart
Nearly a meal in itself, a bowl of white-cheddar corn chowder has surprising creaminess and heft, despite being low in fat. Ground coriander, cumin, and cayenne add a dash of spiciness.
Author: Martha Stewart
Braising lamb shanks makes them meltingly tender. Serve with Polenta for a hearty meal.
Author: Martha Stewart
To save time, the asparagus in this bright salad can be cooked, cooled, dried, and then wrapped up and refrigerated up to a day in advance.
Author: Martha Stewart
Cheddar cheese, crisp bacon, creamy avocado, and a juicy tomato slice sandwiched between these corn and zucchini fritters make a wonderful breakfast or brunch.
Author: Martha Stewart
Butter flavored with mustard and capers adds to salmon's lusciousness.
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 make it not only easier but faster too.
Author: Martha Stewart
These crunchy cookies are wonderful on their own or when paired with your favorite ice cream.
Author: Martha Stewart
A custardy navy bean puree is generously spiced with cinnamon for the filling of this fall-friendly pie. Martha made this recipe on episode 703 of Martha Bakes.
Author: Martha Stewart
Serve this decadent bread pudding as a Thanksgiving side, or as breakfast the day after.
Author: Martha Stewart
Cutting chorizo on the bias ensures even cooking and a flavorful, charred bite. Pair it with shrimp for a summer recipe on skewers, which instantly becomes the perfect for outdoor dinner.
Author: Martha Stewart
To make this pie for 6 to 8 people, simply halve the recipe and make it in a 9-inch pie plate.
Author: Martha Stewart
Simple sugar cookies serve as the canvas for these elegant "cherry blossoms." Use pink royal icing to create the "petals" and brown luster dust to form the "branches."
Author: Martha Stewart
This simple recipe is courtesy of Cokie Roberts and is featured in her new book, "Ladies of Liberty: The Women Who Shaped Our Nation."
Author: Martha Stewart
Roasting fresh plum tomatoes makes for a rich, thick soup -- it's our go-to dish as the season transitions from summer to fall.
Author: Martha Stewart
Tart cranberries are mellowed by the addition of pears in this pie filling. An oatmeal-streusel topping adds sweet crunch.
Author: Martha Stewart
We seasoned the gravlax with coriander and white peppercorns, but you may use juniper berries, caraway seeds, or grated lemon peel. Serve with salmon roe, snipped chives, and a dollop of creme fraiche...
Author: Martha Stewart
No seafood in this paella! Recipes for the iconic Spanish rice dish differ from region to region, and in Valencia, it's all about ingredients that come from the land. Our version calls for pimenton-spiced...
Author: Martha Stewart
Because fish fillets, unlike dense cuts of meat, cook quickly, the braising liquid is infused with flavor first, as in this dish, which blends tomatoes, fennel, garlic, and lemon.
Author: Martha Stewart
Simmered cabbage leaves are rolled around a ground turkey filling spiced with ground cumin and cayenne pepper. Tomato sauce keeps the rolls moist while they cook.
Author: Martha Stewart
Sweet and spicy corn salad is the perfect foil for grilled pork medallions flavored with chili and lime.
Author: Martha Stewart
This soup is delicious warm or chilled. If it's served warm, the frico bowls will soften and melt into the soup.
Author: Martha Stewart
Fontina is especially good on this burger. When heated, its texture becomes remarkably creamy and luscious.
Author: Martha Stewart
Any firm, ripe plum will work well in this rustic, elongated, rectangular tart. If you prefer, you can make the same recipe in a nine-inch-round tart ring.
Author: Martha Stewart
Bursting with fresh strawberry flavor, these muffins make a delightful treat. Eat them for breakfast, a snack, or dessert -- they give their blueberry siblings a run for their money.
Author: Martha Stewart
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
Fresh lime zest and juice are best for this tart. If you can't get Key limes (sometimes called West Indian or Mexican limes), use regular (Persian) limes, or even lemons!
Author: Martha Stewart
Chopping peas slightly prevents them from rolling off the pasta in this dish of pappardelle -- long, flat, wide noodles -- with crab and basil.
Author: Martha Stewart
Use this orange zest recipe when making our Cranberry Trifle.
Author: Martha Stewart
No white potatoes here! Just sweet potatoes and cauliflower mashed until silky and amped up with milk, butter, and a touch of nutmeg and cayenne.
Author: Martha Stewart
To add more protein to this vegetarian dish, fold drained and rinsed canned black beans into the rice mixture. Or serve it with Soupy Black Beans.
Author: Martha Stewart
Emeril Lagasse lightened up a traditional Italian Bolognese sauce by using turkey instead of the usual pork and beef. Layer it in lasagna, or toss with pasta and top with Parmesan.
Author: Martha Stewart
This classic quick bread, provided by Raymond Forker of Savannah, Georgia, is a great way to use bananas that are just past their prime. The chocolate chips go well with the banana flavor.
Author: Martha Stewart
Anise-flavored fennel pairs nicely with sweet apples and earthy carrots for a crunchy slaw.
Author: Martha Stewart