As common as it is today, pecan pie is a relatively recent addition to the American table. No one knows exactly when it was invented, but since the 1940s -- when it was first popularized in "Joy of Cooking"...
Author: Martha Stewart
Sriracha mayo is the perfect partner for this protein-packed alternative to french fries.
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
Broiling showcases the tender flesh and natural butteriness of sea scallops, which are a good low-cholesterol alternative to shrimp.
Author: Martha Stewart
Best used for quick-cooking boneless cuts, sauteing is all about temperature. Start with a hot pan, and cook the chicken in batches so that it browns easily. You can also make a sauce in the same pan.
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
Nothing says "I love you" like a warm mug of chocolate with floating marshmallow hearts.
Author: Martha Stewart
Use up leftover beef brisket in this tasty linguine with beef ragu.
Author: Martha Stewart
Summertime meals just got easier thanks to this warm spinach salad.
Author: Martha Stewart
In this recipe, Granny Smith apples are folded into a crostata and finished with a buttery crumb topping, turning an apple pie into apple crumb crostata.
Author: Martha Stewart
This tasty recipe for shrimp shau mai comes courtesy of Michael Eisner.
Author: Martha Stewart
This delicately dressed salad includes shaved Parmesan, celery, baby lettuce, and oyster and chanterelle mushrooms.
Author: Martha Stewart
Creamy cannellini beans, sauteed with rosemary and lemon zest, provide a fragrant and delicious bed for steamed salmon in this easy and delicious weeknight meal.
Author: Martha Stewart
Liven up your next party with this distinctive cheese recipe from "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor," by chefs Matt and Ted Lee.Also try:-Black Pepper Buttermilk Fresh Cheese-...
Author: Martha Stewart
These veggie burgers get their rich, earthy flavor from mushrooms and nutty quinoa, and are topped with sharp radish sprouts and cool cucumbers. Greek yogurt is a zesty Mediterranean replacement for ketchup....
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
Onions, caramelized with butter, sugar, and balsamic vinegar, are served over abaked sweet potato, rich in beta-carotene. The bite of a Parmesan-cheese toppingbalances the vegetables' sweetness.
Author: Martha Stewart
This cream is an ingredient in our Winter Herb and Ricotta Cannelloni.
Author: Martha Stewart
Any small round white or red potato, or any of the fingerling varieties, works well for this dish. If you use large potatoes, cut them into bite-size pieces.
Author: Martha Stewart
This delicious one-pan meal is convenient and makes dishwashing easy.
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
This simple sandwich is a classic for a reason-it's crispy, crunchy, and totally delicious. Layer bacons strips, deli turkey, lettuce, tomato slices, and mayonnaise.
Author: Martha Stewart
Enjoy a savory barbecue sandwich with this recipe from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."Photo credit: Quentin Bacon
Author: Martha Stewart
Use leftovers from our Spiced Steak Kebabs to make this hearty soup.
Author: Martha Stewart
As sweet and delicious as summer's cherry tomatoes are raw, they become even more so when baked in this easy cobbler-style dish. Caramelized onion, garlic, and hot pepper reinforce the dish's savory side....
Author: Martha Stewart
Serve these spicy, brothy mussels with rice for a quick, satisfying weeknight meal.
Author: Martha Stewart
For extra heat, replace one can or all of the mild Ro-Tel with the original variety. This dish pairs well with black beans.
Author: Martha Stewart
Kirsch brings out the sweet, juicy flavor of fresh Bing cherries in this sophisticated tart. Martha made this recipe on episode 611 of Martha Bakes.
Author: Martha Stewart
Canned tuna and prepared pesto along with radicchio and cucumber make up this Mediterranean-style picnic sandwich made on an English muffin.
Author: Martha Stewart
A sprinkling of homemade chile-lime salt and grated Parmesan brings the summertime classic of grilled corn with butter to a sublime new level.
Author: Martha Stewart
This wonderful recipe for Persian rice is from "The Joy of Cooking."
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
Roasting carrots, rutabagas, turnips, and parsnips (here with fresh sage and garlic) highlights their richness and varying intensities of sweetness.
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
Simple cheese enchiladas are the perfect vehicle to show off a mouthwatering sauce. Try this bright green sauce on our Cheese Enchilada Casserole.
Author: Martha Stewart
Traditionally used for fajitas, this skirt steak is also delicious with a spice rub such as this.
Author: Martha Stewart
Meringue can be colored with extract or cocoa powder to make confections like these chocolate-meringue cookies.
Author: Martha Stewart
Transform your basic burger with this herby, garlicky sauce -- a traditional Argentinian condiment for beef.
Author: Martha Stewart
Canned beans and puree help make this recipe quick and easy.
Author: Martha Stewart
For a more concentrated maple flavor, use grade B maple syrup and brush with additional syrup when warm, if desired.
Author: Martha Stewart
Make sure you use pure maple syrup, not "maple-flavored" or "pancake" syrup. Martha made this recipe on episode 701 of Martha Bakes.
Author: Martha Stewart
Author: Martha Stewart
When potato wedges are tossed on the grill, they take on a crisp, smoke-infused exterior and fluffy, french-fry-like interior -- a fresh side for crowd-pleasing flank steak.
Author: Martha Stewart
While the rest of the meal is on the grill, toss together this cool steakhouse salad.
Author: Martha Stewart
Grilling fish is easy -- just follow our pointers and you're sure to get great results. For a meal that's ready in minutes, serve the fish in a simple, summery sandwich.
Author: Martha Stewart