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
This wonderful recipe for Persian rice is from "The Joy of Cooking."
Author: Martha Stewart
Use leftovers from our Spiced Steak Kebabs to make this hearty soup.
Author: Martha Stewart
This recipe for risotto alla Milanese comes from "Cucina & Famiglia: Two Italian Families Share Their Stories, Recipes, and Traditions," by Joan Tropiano Tucci and Gianni Scappin.
Author: Martha Stewart
With a candy-bar-inspired top and a crumbly cookie base, each of these rich squares packs a double dose of that perfect pairing: chocolate and peanut butter.
Author: Martha Stewart
These cookies can be left flat or rolled into cones or cylinders. They can also be dipped in chocolate.
Author: Martha Stewart
We coated our butter crunch with a layer of melted chocolate. You can leave the candy covered and simply cut it into squares or break it into pieces when cool.
Author: Martha Stewart
There'r no more spring-like dish than fresh asparagus paired with warm goat cheese.
Author: Martha Stewart
These tea sandwiches are a delicate and delicious answer to high tea any time of year.
Author: Martha Stewart
We cut calories in this Italian dish by reducing the amount of pasta, but bumped up the flavor by using extra-virgin olive oil, vinegar, and a generous amount of broccoli rabe.
Author: Martha Stewart
Try this recipe from chef Jim Lahey's "My Bread" cookbook for a fun fall treat.
Author: Martha Stewart
At your next dinner party, serve Moroccan chicken pie, an aromatic comfort food that defines "crowd-pleasing entree." Martha made this recipe on Martha Bakes episode 407.
Author: Martha Stewart
Nothing goes better with an Italian feast than a slice of this crusty bread.
Author: Martha Stewart
Choose mixed loose or packaged mushrooms; we used oyster, cremini, chanterelle, and shiitake mushrooms, but any combination will taste delicious alongside the lamb.
Author: Martha Stewart
Cooking canned tomatoes at high heat is an easy way to bring out their sweet flavor. The result: a versatile condiment, sauce, or spread.
Author: Martha Stewart
Your favorite flavor of potato chip translates seamlessly in to a scene-stealing side dish that would pair well with steak, roasted chicken, and even fish.
Author: Martha Stewart
This dressing from White House executive chef Cristeta Comerford tastes great on her Winter Green Salad.
Author: Martha Stewart
Author: Martha Stewart
Passion fruit puree simplifies the process of preparing this souffle, but the addition of fresh pulp just before serving adds a bright, crisp-crackly crunch unique to the seeds of this resplendent tropical...
Author: Martha Stewart
Fill your cookie jar with these perfect holiday treats.
Author: Martha Stewart
An easy recipe for warm, buttery rolls is reinvented into super cinnamon buns. You can easily adjust the filling to suit your taste. Skip the chocolate chips and use more nuts, or substitute another sweet...
Author: Martha Stewart
Caramelize an onion on the grill and pile the slices atop steak for a slightly sweeter take on a summertime favorite.
Author: Martha Stewart
Use up leftover beef brisket in this tasty linguine with beef ragu.
Author: Martha Stewart
This homey dessert is a cross between bread pudding and French toast. To create an elegant presentation, cut the Pain Perdu neat rounds with a biscuit cutter or a drinking glass.
Author: Martha Stewart
Author: Martha Stewart
For a lighter version of this classic dish, use crumbled turkey or chicken sausage in place of Italian sausage.
Author: Martha Stewart
Author: Martha Stewart
Country bread layered with Artichoke-Basil Spread is the base for these tasty sandwiches.
Author: Martha Stewart
Also known as Devils on Horseback, these sinful bacon-wrapped bites are perfect for a Halloween party hors d'oeuvre. With just two ingredients and about five minutes of prep work, they couldn't be easier...
Author: Martha Stewart
Serve this light, bright salad for lunch with a piece of grilled chicken or fish.
Author: Martha Stewart
Sauteed wild mushrooms are delicious served with grilled bread brushed with olive oil. White button mushrooms can be substituted for the wild mushrooms.
Author: Martha Stewart
Everything you love about the Mediterranean salad-salty feta, briny olives, juicy tomatoes, and crisp cucumbers-but heartier, thanks to the addition of nutty quinoa.
Author: Martha Stewart
Ripe peaches and honeydew are the stars of this cool summer punch. It can be made a day in advance and stored in the refrigerator; just leave out the seltzer until you're ready to serve.
Author: Martha Stewart
Author: Martha Stewart
These cute critters will delight children of all ages -- try inviting the kids into the kitchen to lend a helping hand during baking.
Author: Martha Stewart
This cream liqueur is equal parts delicious and indulgent--serve it on the rocks or alongside your next round of after-dinner coffees for use as milk and sweetener with an extra kick.
Author: Martha Stewart
Think of this as Mexico in a glass: the vivid flavor of fresh lime juice plus beer and salt. For a traditional finish, add a dash of hot sauce.
Author: Martha Stewart
A one-skillet dinner that borrows flavors from chile verde. The couscous gets tang and heat from the salsa, and earthy notes from canned green chiles.
Author: Sarah Carey
Scallops are rich and sweet and can be substituted for shrimp in most dishes. When buying, choose scallops that are similar in size and are pink or ivory (not white).
Author: Martha Stewart
In this patriotic confection, three classic treats are combined into one delicious dessert. First, bake two thin cake layers in sheet pans, then spread softened vanilla ice cream onto one cake, swirling...
Author: Riley Wofford
Tangy Dijon-mustard vinaigrette is the perfect complement to the mellow flavor of leeks.
Author: Martha Stewart
Get your fry fix with only four teaspoons of oil. These make-at-home versions of the restaurant favorite are better (and better for you) than their fast food counterparts.
Author: Martha Stewart
Artichokes aren't as prickly to prepare as they may seem. Let veggies take center stage and serve these as the main event.
Author: Martha Stewart
There's nothing like a grilled-cheese-and-bacon sandwich. When you add slices of crisp apple and fresh-tasting sprouts to balance the richness, why, you have yourself a new instant classic.
Author: Martha Stewart