In restaurants, stir-frying is done in extra-large woks over very high heat. To approximate the effect at home, don't crowd the meat in the pan, and make sure the wok and oil are nice and hot before you...
Author: Martha Stewart
Serve this peppery replacement for mashed potatoes alongside seared steak.
Author: Martha Stewart
This white bread recipe is the starting point for our Multigrain, Rye, and Cinnamon-Raisin breads. See our Classic White Bread how-to for step-by-step instructions.
Author: Martha Stewart
Thick pineapple wedges are caramelized in the oven with dark rum, brown sugar, and vanilla bean, and topped with a scoop of snowy vanilla ice cream.
Author: Martha Stewart
Wild rice marries with pecans and dried cranberries in an updated pilaf.
Author: Martha Stewart
Use this sweet, buttery crumble topping on Rhubarb Pie or any other fruit pie in place of a top crust.
Author: Martha Stewart
This recipe comes to us courtesy of chef and author James Peterson.
Author: Martha Stewart
Try chef Mike Maroni's family recipes when you're craving classic Italian fare.
Author: Martha Stewart
This frosting recipe from Jennifer Shea of Trophy Cupcakes is used for delicious Chocolate Graham Cracker Cupcakes with Toasted Marshmallow.
Author: Martha Stewart
The two types of cranberries mix with apples in this recipe to create a sweet and tart pie.
Author: Martha Stewart
Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.
Author: Martha Stewart
A classic recipe for oysters, said to be "as rich as Rockefeller," gets an update from chef Alex Guarnaschelli, Food Network host and executive chef at The Darby.
Author: Martha Stewart
Whipped egg whites are the secret behind this airy, moist cake. Decorate each layer with our Chocolate Frosting for a spectacular birthday or special-occasion dessert.
Author: Martha Stewart
While you're making these, grill other vegetables, such as portobello mushrooms, zucchini, and fennel, as well. Brush with oil and season with salt and pepper before grilling. Serve them all on a platter...
Author: Martha Stewart
Add a little Italian flavor to your seared tuna with tomatoes and basil, which create a well-seasoned natural sauce.
Author: Martha Stewart
Extra cranberry sauce adds holiday pizzazz to our Easy Basic Pancakes.
Author: Martha Stewart
Making marinara sauce with fresh tomatoes is a game-changer. Our secret to infusing it with big flavor? Simmering with sprigs of basil, then finishing with Parmesan and pasta water.
Author: Martha Stewart
Buttermilk gives the chocolate cookies a subtle tanginess that offsets the rich buttercream filling beautifully. Martha made this recipe on episode 708 of Martha Bakes.
Author: Martha Stewart
Use this recipe for sugar cookie cutouts, adapted from "Martha Stewart's Cookies," to make adorable Santa Cookies (pictured) or charming One-Piece Cookies, a perfect treat for baby showers.
Author: Martha Stewart
Peppery broccoli rabe is blanched before going into a hot skillet with a liberal amount of garlic. Lemon wedges and red-pepper flakes complete the quick side dish. It's also delicious tucked into our Italian...
Author: Martha Stewart
Take a trip to the tropics for dessert with this delicious roasted pineapple recipe. This great recipe is courtesy of "The Martha Stewart Show" TV kitchen.
Author: Martha Stewart
These light, flourless cookies, from TV chef Nikki Elkins, are made with everyday ingredients that you probably already have in your pantry.
Author: Martha Stewart
Author: Martha Stewart
With a savory blend of meats, flavorful cheese, and garlic, these meatballs are sure to be an instant favorite. The meatballs can be cooked without the sauce: Just reduce the heat to medium once they've...
Author: Martha Stewart
This recipe for cherry scones is from Lauren Bank Deen's "Kitchen Playdates" cookbook.
Author: Martha Stewart
Creamy, tangy, and oh so sweet, this New York-Style Cheesecake will become an instant favorite.
Author: Martha Stewart
This wild rice side dish goes well with roasted chicken, turkey, or braised pork shoulder.
Author: Martha Stewart
A pinch of brilliant burnt-orange saffron, the stigmas of small purple crocuses, gives a dish a slightly bitter and floral flavor. Saffron is traditionally used to perfume bouillabaisse, but it can add...
Author: Martha Stewart
Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns...
Author: Martha Stewart
Cornmeal gives biscuits a slight crunchiness and a golden hue.
Author: Martha Stewart
Serve these elegant, thyme-seasoned potato slices with our Striped Sea Bass with Blood Oranges and Olives.
Author: Martha Stewart
This comforting classic is so easy to make, you'll never eat the store-bought version again.
Author: Martha Stewart
Coconut-cream pie, a spin-off of custard-cream pie, is a traditional Southern favorite that has moved far beyond the lower regions of the country to more widespread appreciation. This recipe is Martha's...
Author: Martha Stewart
This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.
Author: Martha Stewart
Drizzle these pancakes with maple syrup or your favorite fruit sauce. They can also be served with fresh fruit and a dusting of confectioners' sugar.
Author: Martha Stewart
For the ultimate whole-wheat sandwich bread, this loaf relies on 100 percent whole-grain flour and equal amounts of honey and butter to keep it soft. This recipe is adapted from Ben Butler at Hayden Flour...
Author: Martha Stewart
Feta, oregano, and fresh mint make this succulent shrimp dish feel decidedly Mediterranean.
Author: Martha Stewart
The sweetness of the lobster and tomatoes is balanced by a light but flavorful lemon-orange dressing. Tarragon adds a fresh zing.
Author: Martha Stewart
You can enjoy these cookies on their own or crumble them up to make the Gingersnap Pie Crust recipe from "The Craft of Baking," by pastry chef Karen Demasco.
Author: Martha Stewart
This quick-cooking New Orleans classic is spicy and hearty-and turns any meal into a festive occasion. It's chockful of green bell peppers, whole plum tomatoes, and Cajun seasoning.
Author: Martha Stewart
Instead of making ribbons, thinly slice your asparagus on a strong bias -- this gives the raw vegetable a crisp-tender bite, and it isn't as stringy.
Author: Martha Stewart
This chocolate-centric creme brulee retains the creaminess and caramelized-sugar topping of the classic version. Though caramel and chocolate are considered sweets, the real secret to their allure is an...
Author: Martha Stewart
Add chocolate to everything from cupcakes to brownies with this handy chocolate frosting recipe. Fudgy frosting is the ideal accompaniment to Martha's Ultimate Chocolate Cake. With only five ingredients,...
Author: Martha Stewart
No tricks, only treats here! This classic kid-friendly snack is made with just four ingredients-popcorn, melted buttered, marshmallows, and light brown sugar. Feel free to mix in additional sweet ingredients...
Author: Martha Stewart
These delicious mini quiches are a time-saving party dish because they can be made in advance and then simply reheated before serving.
Author: Martha Stewart
For breakfast or for dinner, there's nothing like a simple cheese omelet. This American diner style-omelet recipe is quick and easy to make and very satisfying.
Author: Martha Stewart
The earthiness of the asparagus really comes through when paired with salty richness of the prosciutto.
Author: Martha Stewart