With this recipe, you make the main dish and the side dish all in one pan. For the butter sauce, an equal amount of water can be substituted for the dry white wine. The butter sauce will keep for no more...
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
Mushrooms and fresh herbs have been added to this traditional breakfast treat, making it a satisfying addition to the Passover menu.
Author: Martha Stewart
We called these cornbread puddings -- not muffins -- because they're far moister and more tender than what you might expect, thanks to sour cream in the batter.
Author: Martha Stewart
Perfect for brunch-or any meal, reallly-this easy recipe makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates.
Author: Martha Stewart
Gather around the table for a sumptuous dinner, Italian style.
Author: Martha Stewart
The recipe for the make-ahead fresh tomato sauce came from a Neapolitan farmer. He readies it before dawn to "cook" before heading out to the fields; throughout the day, the flavors of the garlic, tomatoes,...
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
Make this salad just before serving to avoid extracting excess moisture from the celeriac and producing a watery dressing. Celeriac is also sold as celery root or celery knob. Use a mandoline to produce...
Author: Martha Stewart
Making your family's favorite take-out Indian food is easier than you think -- and much healthier.
Author: Martha Stewart
Carrot cake, a perennial favorite, gets the cupcake treatment, complete with orange-ginger frosting.
Author: Martha Stewart
This cold-weather winner is nothing more than red wine infused with spices, but the right flavor combinations can produce spectacular results. Here, a big-bodied red Zinfandel takes on a heady whiff of...
Author: Martha Stewart
Serve this antipasto dish as part of an appetizer table at your next gathering.
Author: Martha Stewart
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.
Author: Martha Stewart
This is a very sweet dessert to end a hearty meal.
Author: Martha Stewart
A juicy rib roast with rosemary-garlic seasoned potatoes cook at the same temperature to help you get this elegant meal on the table faster.
Author: Martha Stewart
The most beautiful ruby-red grapefruit is available in December; use it to make this jewel-like salad. In other seasons, the grapefruit will be smaller and you will need more.
Author: Martha Stewart
This recipe for delicious butterscotch cookies is courtesy of Judith Jones.
Author: Martha Stewart
You'll use the clay-rolling skills you learned as a child while making this simple yet impressive Palmiers cookie recipe, adapted from "Entertaining."
Author: Martha Stewart
Aromatic herbs and a pinch of spicy red-pepper flakes enliven the subtle, creamy flavor of fresh mozzarella.
Author: Martha Stewart
A mini-muffin tin lets you turn out multiple crowd-pleasers with ease.
Author: Martha Stewart
It's a dessert! It's breakfast! Either way, this rich, buttery loaf is laden with chocolate.
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
All you have to do to assemble this "layer cake" is whip some cream and slice some peaches, arrange them on pieces of store-bought pound cake, and then pop the whole thing in the freezer to set.
Author: Martha Stewart
This sweet dessert is a perfect ending to a bistro-inspired meal. You can prepare prunes anytime from two weeks in advance, for maximum flavor, to the evening of the dinner. To play up the French theme,...
Author: Martha Stewart
These bite-size dumplings are called spaetzle and originated in Germany.
Author: Martha Stewart
Sweet potatoes are wonderful in salads, especially when tossed with a ginger-and-scallion dressing.
Author: Martha Stewart
This impressive dessert reminds Jo-Ann Zador of South Surrey, British Columbia, of baking with her grandmother.
Author: Martha Stewart
Grease sometimes gives this dish a bad rap. The trick is to fry the breaded eggplant quickly over high heat, so it doesn't absorb too much oil, then drain on paper towels to remove any excess.
Author: Martha Stewart
Apple tarts deliver a more concentrated apple flavor than the more common double-crust pies, and you don't have to wait hours for them to cool. Using different apple varieties pays off in both taste and...
Author: Martha Stewart
Searedtuna with an orange-peel-and-fennel-seed crust sits atop red-leaf lettuce. Orange vinaigrette complements the tuna's spices.
Author: Martha Stewart
Layers of different-colored dough are rolled into a log for these slice-and-bake rainbows. They're baked and halved into arcs while warm, then the lucky pots of gold are added. Allow time for chilling...
Author: Martha Stewart
The beets turn these traditional latkes into a modern and festive shade of red, while carrots add a note of sweetness.
Author: Martha Stewart
Martha made this recipe on episode 709 of Martha Bakes and paired it with Virginia Peanut Pie.
Author: Martha Stewart
Enhanced with eggs and butter, brioche gives a rich flavor to this pudding while producing a lighter texture than regular white bread.
Author: Martha Stewart
The blood-orange juice turns what would ordinarily be a mimosa into a lovely ruby-tinted cocktail.
Author: Martha Stewart
Serve these with Cornflake-Fried Chicken for our take on the savory-sweet soul-food specialty.
Author: Martha Stewart
This mouthwatering recipe for grilled cheese with pulled short ribs and pickled red onions comes courtesy of chef Govind Armstrong's cookbook, "Small Bites, Big Nights."
Author: Martha Stewart
This pretty composed salad is oh so very spring. It's a tumble of asparagus, peas, and Little Gem lettuces, which have the crunch of romaine but small enough leaves that you can serve them whole. The make-ahead...
Author: Martha Stewart
Onion, ginger, and garlic -- a classic flavor trio in Indian cuisine -- form the base of this soup, which takes on a pleasing spiciness when finished with cumin, coriander, and chile. A squeeze of orange...
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
Armenian rice pilaf is a perfect rice side dish for any number of dishes.
Author: Martha Stewart
This easy to assemble salad will transport you to the Mediterranean thanks to vibrant flavors of lemon, mint, and oil-packed tuna.
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
Use this streusel recipe when making our Cherry-Streusel Coffee Cake. It was first published in "Martha Stewart's Baking Handbook."
Author: Martha Stewart
If you prefer not to use the raw egg yolk in this classic caesar salad recipe, substitute 1 tablespoon of store-bought mayonnaise. The croutons are best made as close to serving time as possible.
Author: Martha Stewart
Drinks that quench the whole crowd, kids included, are a hot commodity on a summer day. This fruity, iced green-tea is pretty enough to serve at a nice brunch or sip casually by the pool. It's also a cinch...
Author: Riley Wofford
Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.
Author: Martha Stewart