The name of this delicate dessert comes from the small lidded porcelain pots in which the desserts are traditionally baked.
Author: Martha Stewart
Fontina cheese adds a lot of flavor, but if you can't find it, use whole-milk mozzarella.
Author: Martha Stewart
Try this classic sauce on our Fudgy Brownie Sundaes.
Author: Martha Stewart
Tender sauteed garlic cloves make a flavorful filling for this quiche-like tart from chef Yotam Ottolenghi; the recipe appears in his cookbook, "Plenty."Photo credit: Jonathan Lovekin
Author: Martha Stewart
A refreshing salad rolled up in rice paper is one of Vietnam's culinary treasures.
Author: Martha Stewart
Serve this side dish with our Macaroni and Three Cheeses.
Author: Martha Stewart
Skip the artificial flavors and instead try cucumber water with this easy and simple recipe. Cucumber adds more zest to your water, making it easier to get the hydration you need. Serve cucumber water...
Author: Martha Stewart
Leftover rice serves as the base of this deconstructed tuna-and-cucumber sushi roll. It makes a satisfying packed lunch and takes just 10 minutes to prepare.
Author: Martha Stewart
Disguise your favorite fruit as a sweet, relatively healthy treat.
Author: Martha Stewart
This heart-shaped chocolate chip cookie makes a sweet treat for your special someone.
Author: Martha Stewart
These delicious slow-roasted tomato slices can be paired with hearty Macaroni and Cheese -- both recipes are adapted from "Martha Stewart's Cooking School."
Author: Martha Stewart
This dough can be turned into a simplified lattice crust for our Sweet Cherry Pie.
Author: Martha Stewart
Bacon is a fundamental ingredient in many slow-cooked recipes, imparting richness to otherwise one-dimensional dishes. Mild applewood-smoked bacon enhances the subtle flavors of this soup of beans and...
Author: Martha Stewart
Rye isn't just for baking! Cooked like pasta in a pot of boiling salted water, the whole berries strike the perfect balance between chewy and tender, not to mention boast an impressive roster of nutrients....
Author: Martha Stewart
These zucchini muffins are moist, nutrient-rich, and make for the perfect snack.
Author: Martha Stewart
Author: Martha Stewart
These biscuits are just as good for brunch as they are alongside a fried-chicken dinner.
Author: Martha Stewart
Hot Italian turkey or pork sausage also works great here.
Author: Martha Stewart
Send a caring message this Valentine's Day by giving chocolaty, sugar-dusted hugs and kisses to someone you love. This recipe appears on the Martha Stewart Makes Cookies App.Also try:Hugs and Kisses Sugar...
Author: Martha Stewart
Chocolate and mint are a classic pairing, but try swapping pure almond extract for the peppermint.
Author: Martha Stewart
Layered seasonal vegetables are baked until they are meltingly tender.
Author: Martha Stewart
This cream of celery soup is garnished with toasted baguette and celery leaf.
Author: Martha Stewart
Author: Martha Stewart
Persimmon trees have long been prized by the nation's gardeners for ornamental landscaping, but the fruit's tart, mellow-sweet flavor is also a rare treat for cooks.
Author: Martha Stewart
Can't decide between baking brownies or cookies? With this delicious recipe, you don't have to.
Author: Martha Stewart
Make this butternut squash purée for a deliciously sweet autumnal side dish everyone will love.
Author: Martha Stewart
This salad is a go-with-everything summer side that packs bold, Mexican-inspired flavors that any crowd will love.
Author: Martha Stewart
These flavorful roasted vegetables can be added to soups, salads, or sandwiches, or served as a side dish.
Author: Martha Stewart
This delicious recipe is the ideal dressing for a Carrot Salad.
Author: Martha Stewart
This delicious, most elegant lemon tart is as light as a feather. It's made with a simple pâte sucrée dough and a quick homemade lemon curd. The finished results are impressive-and there are plenty of...
Author: Greg Lofts
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
If you prefer some other dried fruit, such as cranberries, you can add them to this mix.
Author: Martha Stewart
Be prepared to be wowed when you take your Pithiviers out of the oven: From the golden-brown sheen of its decorative top to the intoxicating almond aroma emanating from its frangipane center-this cake...
Author: Martha Stewart
Using the pan drippings from our Rolled Rib-Eye Roast imparts a rich flavor to these potatoes: First, remove the fat from the pan, leaving the browned bits; then proceed with step 2 (enter duck fat!)....
Author: Martha Stewart
If your grill is large enough, you can cook everything at once. Give the hamburgers about a two-minute head start so that everything is ready to come off the grill at the same time.
Author: Martha Stewart
These round cornmeal tea cakes are drizzled with honey for a simply sweet treat.
Author: Martha Stewart
This delicious recipe is courtesy of Jennifer Shea, owner of Trophy Cupcakes.
Author: Martha Stewart
Pork tenderloin is flavored with grainy and Dijon mustards, then roasted with apricots,shallots, fennel, and cognac. Servewith our Herbed Wild Rice and Roasted Squash Wedges.
Author: Martha Stewart
Before making this dish, read our handy instructions on how to make paillards. Veal is often sold as cutlets. Pound them if they need to be thinner or more even. For oven fries: Cut russet potatoes into...
Author: Martha Stewart
These hulled pumpkin seeds are tossed with lime juice for zing and chili powder for spice (we like arbol for its extra kick), and then toasted into a crunchy-and addictive- appetizer or snack. Counter...
Author: Martha Stewart
Our Indian-tinged chutney enlivens simple chicken breasts.
Author: Martha Stewart
This fresh citrus blend is a big step up from store-bought versions and takes only a few minutes to make. Use it in any cocktail that calls for sour mix.
Author: Martha Stewart
Author: Martha Stewart
Heartier than the chilled version, this borscht makes for a satisfying dish, thanks to an addition of short ribs.
Author: Martha Stewart
These mini-balls of fresh mozzarella cheese are even better when marinated and are delicious hors d'oeuvres.
Author: Martha Stewart
Morels, edible wild mushrooms that are prized for their smoky, nutty flavor, will need thorough washing, since they are riddled with nooks and crannies. The wild variety is usually available from April...
Author: Martha Stewart
Lightly steamed broccoli retains more nutrients than boiled. Serve it with a simple vinaigrette for a quick, healthy side dish.
Author: Martha Stewart
This light and flavorful dish would also work well with tilapia.
Author: Martha Stewart
This salsa goes well with grilled or broiled chicken, pork, seafood, or beef.
Author: Martha Stewart