These loaded burritos use cost-conscious ingredients and can be prepared in 30 minutes.
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
This dressing from White House executive chef Cristeta Comerford tastes great on her Winter Green Salad.
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
Here's a sure-fire way to up your rice bowl game for an easy weeknight dinner. Umami, the fifth flavor we can't get enough of shows up in both the sautéed shiitake mushrooms and the miso paste that is...
Author: Lauryn Tyrell
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
The sweetest way to give Dad some sugar this Father's Day: Bake him these poppy seed-speckled treats, personalized with our easy templates.
Author: Martha Stewart
The texture and flavor in this salad will work for any fall feast.
Author: Martha Stewart
Prepare this sweet and savory Thanksgiving side ahead of time. The bacon, Brussels sprouts, and apples are roasted in batches on the same baking sheet, then finished with a splash of red-wine vinegar.
Author: Martha Stewart
Yes, you can make a showstopping no-bake cake! Whip up a stack of crepes in advance, then layer with two whipped-cream fillings: white chocolate-raspberry and dark chocolate-hazelnut.
Author: Martha Stewart
This is a very sweet dessert to end a hearty meal.
Author: Martha Stewart
To serve, nestle the baked squash into a handful of mache or other tender salad greens.
Author: Martha Stewart
Easy to prepare, this vibrant pink fruit salad can be served on its own or spooned over a scoop of vanilla ice cream or your favorite sorbet.
Author: Martha Stewart
This frosting is used on our Coconut Layer Cake but it can be used with many different kinds of cake.
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
We're calling this the ultimate autumnal dinner. Turkey thighs are braised in a combination of apple cider and cider vinegar along with Granny Smith apples and shallots. This dish is quick to prepare and...
Author: Martha Stewart
These exceptionally moist Ginger Pumpkin Pudding Cakes combine the flavors of two holiday favorites: pumpkin pie and gingerbread.
Author: Martha Stewart
This delicious one-pan dinner simplifies classic paella: It has fewer ingredients but keeps the essence of Spain.
Author: Martha Stewart
Slightly sweet, with a tender crumb thanks to the buttermilk, this is not only good on its own, but perfect when combined with savory ingredients for the ultimate Thanksgiving dressing.
Author: Martha Stewart
A hot oven and a citrusy-sweet mustard sauce are all you need for these fryer-free-but just as delicious-baked chicken wings.
Author: Shira Bocar
The game-changing glaze on these roasted sprouts is comprised of powerhouse pantry ingredients like honey, chipotle chiles, and soy sauce-giving them a jolt of sweet-and-smoky heat and an addictive umami...
Author: Shira Bocar
You can make fluffy omelets in less time (and with much less effort) than you may think. This hearty version has a filling of green pepper, onion, and diced ham.
Author: Martha Stewart
You'll find pistachios everywhere in this dessert -- embedded in the crust, in a paste layered beneath the milk-chocolate filling, and in a dusted coating on top. Martha prepared this recipe in Episode...
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
Mushrooms and fresh herbs have been added to this traditional breakfast treat, making it a satisfying addition to the Passover menu.
Author: Martha Stewart
This relish would also be good on roast chicken, or pork, or even as a topping for steamed broccoli.
Author: Martha Stewart
Frangipane, an almond-flavored filling, was named after the 16th-century Marquis Muzio Frangipani, who invented a bitter-almond scent for perfuming gloves. Parisian pastry chefs were so enthusiastic, they...
Author: Martha Stewart
Seasoned with poblano chiles, cumin, and cilantro, this chowder honors corn's Southwestern roots.
Author: Martha Stewart
You can also try these tarts with firm, ripe pears instead of apples.
Author: Martha Stewart
Often enjoyed deep-fried, okra's magic can shine through in multiple other preparations. Here, it is pickled with delicate rice vinegar and dill, which makes for a cool and tangy counterpoint to richer...
Author: Martha Stewart
Anise-flavored fennel pairs nicely with sweet apples and earthy carrots for a crunchy slaw.
Author: Martha Stewart
Seared sea scallops are served over Moroccan couscous (instead of rice) infused with the flavors of its cooking liquid: sherry, chicken stock, saffron, thyme, and butter.
Author: Martha Stewart
A simple paste of maple syrup and two mustards is all you need for these savory-sweet baked chicken legs. Just add carrots, potatoes, and shallots (they all caramelize in their juices) for a great one-dish...
Author: Martha Stewart
Roasted potatoes are perfectly suited to summer when tossed with peppery arugula to offset their richness. Served warm or at room temperature, this salad is a substantial side that can double as a light...
Author: Martha Stewart
Coating a simple pork roast with an herb-and-spice rub turns it into a truly special dish. Save any pan juices for a tasty sauce.
Author: Martha Stewart
This filling, protein-packed meal takes just minutes to prepare.
Author: Martha Stewart
This impressive dessert reminds Jo-Ann Zador of South Surrey, British Columbia, of baking with her grandmother.
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
Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.
Author: Martha Stewart
Smoky spices heat up the crispy meat at the center of this chicken recipe. A toss of hominy, tomatoes, and scallions provides a cool counterpoint to this flavorful dinner.
Author: Martha Stewart
Ginger ale makes watermelon sparkle with a crisp, clean taste.
Author: Martha Stewart
Roll, turn, chill, repeat. Making your own puff pastry for any number of sweets and treats, requires a bit of a time commitment, but the actual steps are quite simple, and the results-729 tender, flaky...
Author: Martha Stewart
Buttery toasted pine nuts, salty Pecorino Romano, and fragrant basil add intrigue to this simple summer side dish.
Author: Martha Stewart
This pie crust recipe works well with almost any type of filling. Try it with this Veggie Goat Cheese Tart from Jenny Park, a member of the L.A. Ladies' Choir and owner of Trails Cafe in Los Angeles.
Author: Martha Stewart
These bite-size dumplings are called spaetzle and originated in Germany.
Author: Martha Stewart
Using sphere-shaped molds creates the look of snowballs, but these cakes can also be made in standard muffin tins.
Author: Martha Stewart