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 make the best pizzas, you'll need a pizza stone, which is placed on an oven rack and heats up while you prepare the dough, and a pizza peel, a flat board with a long handle that lets you deposit the...
Author: Martha Stewart
A soft-boiled egg goes well with steamed spinach on toast, steamed asparagus, or sliced ham on a toasted English muffin.
Author: Martha Stewart
Adorned with peppers, onions, broccolini, and artichokes, this hearty, colorful pizza is built in the traditional style of Chicago deep-dish, with butter in the dough, mozzarella on the bottom, and sauce...
Author: Martha Stewart
This caramelized leek quiche is an ideal make-ahead recipe for a brunch or picnic.
Author: Martha Stewart
Crisp on the outside, creamy on the inside, these Fried Mashed Potato Croquettes make tasty hors d'oeuvres.
Author: Martha Stewart
Showcase autumn's quintessential fruit -- the apple -- with this tart.
Author: Martha Stewart
You can serve this recipe as a side (try it with roasted chicken) or as a crostini topping.
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
The cupcakes here, inspired by the squiggly-topped childhood favorite, are plumped up with a chocolaty pudding filling, topped with a ganache glaze, and crowned with elegant chocolate curls. Martha made...
Author: Martha Stewart
Perciatelli, also called bucatini, is like thick round spaghetti with a hole down the center. Liguine or spaghetti can be used instead.
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
Author: Martha Stewart
A mini-muffin tin lets you turn out multiple crowd-pleasers with ease.
Author: Martha Stewart
With the addition of ham and hard-cooked eggs, this simple spinach salad becomes a hearty and delicious full meal.
Author: Martha Stewart
A milk chocolate ganache serves as the filling in these sandwich cookies boosted by a grown-up addition of ground espresso. Martha made this recipe on episode 507 of Martha Bakes.
Author: Martha Stewart
Gather around the table for a sumptuous dinner, Italian style.
Author: Martha Stewart
The secret behind this classic, light-as-air cake is one dozen egg whites. Place the finished cake in a bed of white cotton candy for an angelic presentation. Serve slices of the confection with fluffy...
Author: Martha Stewart
Classic sugar cookies take baking back to basics. But in their simplicity lies their perfection: It's hard to beat the delicate flavor of cookies with only the most elemental of ingredients. We veered...
Author: Martha Stewart
The flavors of summer come together wonderfully in this savory salad recipe. Also try:Broiled Lobster
Author: Martha Stewart
What kid doesn't love a good fish stick? Parents will be nibbling at these as well.
Author: Martha Stewart
This delicious -- and simple to make -- Cuban sandwich is sure to become a family favorite.
Author: Martha Stewart
Different fresh or dried herbs can be used to suit your taste or the time of year.
Author: Martha Stewart
Dijon mustard helps the coating of panko breadcrumbs and shredded coconut stick to the shrimp in this tropical-inspired dish.
Author: Martha Stewart
Pair leftover pie dough and cranberry sauce for a tasty post-turkey-sandwich dessert.
Author: Martha Stewart
Aromatic simmered chicken hits the right notes for dinner on a cold evening. Grape tomatoes, peas, and some lemon juice offer welcome brightness.
Author: Martha Stewart
Dessert doesn't need to be really sweet to seem indulgent. Broiling apricots with a touch of brown sugar intensifies the fruit's flavor without adding too many calories.
Author: Martha Stewart
Panko is the key to these delicious baked chicken sandwiches. Try ranch dressing in place of the blue cheese and mayonnaise if you like.
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
Would you, could you, for a party? These deviled eggs will be delicious. Use frozen peas--oh, so nutritious! Creamy, cool, they taste like spring. Pea shoots on top give fresh-picked zing. Add cooked pancetta...
Author: Martha Stewart
These easy, do-ahead puffs can go directly into the oven from the freezer. The same profiteroles recipe can also be used to prepare eclairs, gougeres (puffs filled with cheese), and cream puffs.From the...
Author: Martha Stewart
Fast-track a tropical vacation with this refreshing classic tiki drink. Umbrella optional.
Author: Martha Stewart
Calling all coconut lovers: These cupcakes get intense flavor from shredded coconut and coconut milk in the batter, billowy seven-minute frosting, and a garnish of coconut flakes.
Author: Martha Stewart
The Instant Pot or pressure cooker makes quick work of dried beans. The best part? No presoaking required. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter). Use...
Author: Martha Stewart
Dijon mustard perks up mellow potato gratin for a side dish that's sure to wow.
Author: Martha Stewart
Try any fresh or frozen fruit for these handheld pies (we used blueberries). A little cinnamon is great with apples and pears. If using frozen fruit, increase sugar to 1/2 cup.
Author: Martha Stewart
Caramelizing the garlic mellows and sweetens its flavor, so you can use more than you might expect.
Author: Martha Stewart
Cooking shrimp with their shells on gives them so much more flavor. Here, they're paired with sherry-steamed clams, garlicky beans, romesco, and fresh dandelion greens.
Author: Martha Stewart
Tender oven-roasted beets and potatoes tossed with toasted walnuts make an ideal picnic side dish.
Author: Martha Stewart
No matter how little time you have for cooking, you needn't sacrifice taste or nutrition in the name of convenience. This delicious one-dish meal, which combines succulent roasted chicken with assorted...
Author: Martha Stewart
Mario Bosquez, host of "Living Today" on Martha Stewart Living Radio (Sirius channel 112) shares a recipe from Ron Bechtol and Cynthia Guido for stuffed ancho chiles.
Author: Martha Stewart
This filling and frosting are perfect with our Chocolate and Yule Nut Log.
Author: Martha Stewart
These light, tender gnocchi are a great use for leftover mashed potatoes.
Author: Martha Stewart
Chopped up in a salad, avocado adds a creamy texture without the saturated fat of cheese or dairy-based dressings. It is delicious here with shrimp, apple, and cucumber.
Author: Martha Stewart
Pasta with asparagus and creamy sauce is a delicious springdish.
Author: Martha Stewart
Jazz up a store-bought Chinese condiment with vinegar and chili sauce to create a tart and spicy sauce fit for dipping. (Try it with our Summer Rolls.)
Author: Martha Stewart