Author: Martha Stewart
Roasting the peppers before use brings out their natural sweetness and removes their thin waxy skin. Martha made this recipe on Martha Bakes episode 608.
Author: Martha Stewart
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
This sweet-and-syrupycompote of apricots and figs is flavoredwith cardamom, fennel, and ginger, andserved with Greek yogurt.
Author: Martha Stewart
This recipe for delicious butterscotch cookies is courtesy of Judith Jones.
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
Before making this dish, read our handy instructions on how to make pork paillards. This pan sauce is enriched with sour cream instead of butter. Serve the pork and sauce over egg noodles tossed with butter...
Author: Martha Stewart
This dessert combines the texture of grated carrots and the moistness of pumpkin puree into a great cake. Feel free to substitute your favorite cream cheese frosting for the citrus glaze.
Author: Martha Stewart
Fit for Dracula himself! Sweet homemade grenadine serves as the "blood" in this inspired Halloween cocktail made with vodka, grapefruit juice, and fresh lime juice.
Author: Martha Stewart
Take your taste buds on a trip to New Orleans where the Po'boy sandwich originated. Crispy cornmeal-coated fried shrimp are paired with shredded iceberg lettuce, tomato, and creamy tartar sauce in a soft...
Author: Martha Stewart
Although 3 pounds may seem like too much spinach, the leaves wilt quickly when heated. For best results, toast sesame seeds in a dry skillet over medium-high heat until fragrant and starting to turn golden,...
Author: Martha Stewart
The French black raspberry liqueur is what gives this festive cocktail its distinctive flavor and pink hue.
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
Ancho chile powder and coffee combine for a spectacularly flavorful rub ideal for steak, pork, or chicken.
Author: Martha Stewart
Brussels sprouts are a classic at Thanksgiving; they have great texture when used raw in a slaw.
Author: Martha Stewart
The bread cubes can be toasted up to three days ahead, then stored in an airtight container at room temperature. The dressing itself can be prepared a day ahead and stored in the baking dish, covered,...
Author: Martha Stewart
Frozen layers of airy chocolate mousse and chocolate angel food cake makes this dish easy-to-make and satisfying no matter what the weather.
Author: Martha Stewart
This classic recipe starts with four pints of fresh strawberries, which macerate in sugar and lemon juice until they release their sweet juices. The filling is then layered with homemade vanilla whipped...
Author: Martha Stewart
These grown-up versions of gumdropsare tart and chewy citrus cubes.
Author: Martha Stewart
It is much healthier, and just as flavorful, to wilt the spinach in a salad with a warm beet dressing instead of hot bacon dressing.
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
With only 350 calories, this recipe from The Cheesecake Factory's new SkinnyLicious Menu makes a light and healthy lunch option.
Author: Martha Stewart
Savor summer with a pleasantly pink cocktail of pineapple and grapefruit juice with gin.
Author: Martha Stewart
This spin on pecan pie adds walnuts to the mix and features maple syrup instead of corn syrup, lending deeper, richer flavor to an of-the-season treat.
Author: Martha Stewart
You can also simmer beans in a slow cooker after soaking them and adding aromatics.
Author: Martha Stewart
Pickling this cabbage gives you a fresh twist on sauerkraut.
Author: Martha Stewart
Some claim cowboy cookies hail from Texas, a state many cowboys call home. Others say the treats were named for their ability to withstand long days in a saddlebag. Whatever its origin, the combination...
Author: Martha Stewart
Homemade quick pickles add crunch and cut the richness of pastrami and cheese.
Author: Martha Stewart
Get a healthy start in the morning with this flavorful mix of rolled oats, nuts, fruit, and milk.
Author: Martha Stewart
These easy and elegant napoleon pastries feature layers of sliced bananas, store-bought dulce de leche, whipped cream, and toasted coconut.
Author: Martha Stewart
It's worth it to make a big batch of barbecue sauce. Freeze it in small or large containers to give quick flavor to chicken anytime.
Author: Martha Stewart
These portobellos are stuffed with garlic-and-Parmesan-infused mashed potatoes, making a hearty vegetarian dish.
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
A cruciferous family member, Brussels sprouts have long been considered cancer-fighting superstars thanks in part to the presence of compounds called indoles.
Author: Martha Stewart
Hailing from the Abruzzo region of central Italy, these wafer cookies get their intricate shape by cooking a waffle-like batter between two hot iron plates. Martha flavors hers with toasted anise seeds...
Author: Martha Stewart
Chocolate and mint are a classic pairing, but try swapping pure almond extract for the peppermint.
Author: Martha Stewart
Signora Adorni gave Martha her recipe for tomato soup using red, ripe tomatoes from the August garden. Martha uses her home-canned tomatoes all winter with excellent results.
Author: Martha Stewart
This recipe is from Entertaining with Emeril, episode 2.
Author: Martha Stewart
The blood-orange juice turns what would ordinarily be a mimosa into a lovely ruby-tinted cocktail.
Author: Martha Stewart
Jack and Jill should have gone up the hill to fetch a pail of this iced tea. The light floral notes of jasmine and the sweetness of the simple syrup make a refreshing combination.
Author: Martha Stewart
This delicious recipe for malted milk chocolate ice cream is courtesy of Michael Laiskonis.
Author: Martha Stewart
This delicious and healthy flax seed bread recipe is courtesy of natural beauty expert Susan Ciminelli.
Author: Martha Stewart
Serve up a succulent turkey that has a balance of moist white and dark meat using chef Chris Schlesinger's technique for preparing and roasting a bird.
Author: Martha Stewart
The classic combination of grilled kielbasa and sauerkraut fits neatly into a hollowed loaf that has been toasted until crisp.
Author: Martha Stewart
Acorn squash rings get the sweet treatment in this buttery recipe from "Fast, Fresh & Green," by Susie Middleton.Also try:Roasted Turnips and Pears with Rosemary-Honey Drizzle, Roasted Brussels Sprouts...
Author: Martha Stewart
Bits of crisp bacon offset tender rigatoni and brussels sprouts in this main dish. Sauteeing the sprouts before braising them adds flavor and helps preserve their texture.
Author: Martha Stewart
Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred sauce) for a biscuit-topped Italian rendition of shepherd's pie.
Author: Martha Stewart
Try this classic sauce on our Fudgy Brownie Sundaes.
Author: Martha Stewart