A meaty, cheesy, deep-dish lasagna is always worth the wait, and you can enjoy the leftovers all week.
Author: Martha Stewart
To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.
Author: Martha Stewart
This racchette pasta recipe, adapted from the "Everyday Food" cookbook, is a delicious dinner dish.
Author: Martha Stewart
The eye-catching nature of red flannel hash belies its sturdily economical roots as the way to use up vegetables leftover from a New England boiled dinner. Beets are the key ingredient, and we added pastrami...
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
All you need to make this simple autumn meal is a single pot, a hot stovetop, and someone to set the table.
Author: Martha Stewart
This syrup has multiple uses. Try it on ice cream or mixed with seltzer.
Author: Martha Stewart
Enjoy this fish supper while it's still warm outside. If you can't find salmon with the skin on, skinless will work, too.
Author: Martha Stewart
This easy-to-follow recipe creates a blank canvas for your pizza, allowing you to personalize it any way you want. The dough produces a thin, cracker-like crust that is slightly chewy and, most of all,...
Author: Martha Stewart
Put a savory spin on sweet acorn squash with cumin, coriander, and sesame seeds.
Author: Martha Stewart
The cranberry-onion relish is a hybrid of two classic Yankee turkey accompaniments: cranberry sauce and creamed pearl onions.
Author: Martha Stewart
This delicious recipe is courtesy of Jennifer Shea, owner of Trophy Cupcakes.
Author: Martha Stewart
To achieve the most volume, whisk egg whites in a metal bowl set over a pot of simmering water until just warm to the touch.
Author: Martha Stewart
Potato pancakes, also called latkes, are a traditional Hanukkah treat. For sweetness and color, this version adds carrots.
Author: Martha Stewart
A wrapping of pancetta (Italian bacon) keeps roast pork loin moist and imparts delicious flavor and crunch.
Author: Martha Stewart
Author: Martha Stewart
A glass of milk is the ideal accompaniment to these drop cookies. Besides white chocolate, the cookies are also chockablock with oats, coconut, golden raisins, and walnuts.
Author: Martha Stewart
Rich cookies become richer with cashew butter. Cookies can be baked so they are either soft or crisp.
Author: Martha Stewart
When cooked, tiny new potatoes hold their shape beautifully and readily absorb the flavor and aroma of a light lemon vinaigrette and fresh herbs.
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
This blend of bold flavors adds speedy savor. Make a double batch and give half to a lucky recipient.
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with chocolate chips and a decadent sauce.
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
Pizza, meet the sandwich: When the best of both come together to form a handheld pocket of Italian flavors, it's sure to be love at first sight.
Author: Martha Stewart
Grilling plum tomatoes gives them a smoky flavor -- ideal for use in many recipes, including our Grilled Tomato Linguine.
Author: Martha Stewart
When you want a Bloody Mary kick, but can do without the vodka, this spicy tomato juice has your back.
Author: Martha Stewart
This delicious salsa recipe is courtesy of chef Emeril Lagasse, and makes a wonderful topping for his Grilled Pork Tenderloin.
Author: Martha Stewart
A small amount of ground lamb adds a lot of flavor to this dish, which is further enhanced by the meatiness of the eggplant.
Author: Martha Stewart
Homemade biscuits are delicious with butter and preserves or honey. Or serve them as cocktail sandwiches, with thin shavings of ham and a dab of mustard. We love the idea of using homemade baking powder,...
Author: Martha Stewart
Summer tomatoes are a thing of beauty, but what if you're wanting to take a (short) break from all those caprese salads? Try this Spanish-inspired-side that braises chopped fresh tomatoes alongside sturdy...
Author: Martha Stewart
Baking (rather than frying) an egg-in-a-hole means you can make many at once -- perfect for serving a group. An array of toppings lets everyone customize their own.
Author: Martha Stewart
These savory potpies have the leaves and fronds of whole herbs rolled into the dough that tops them -- the result is as pleasing to the eye as it is to the palate.
Author: Martha Stewart
Author: Martha Stewart
This warmly spiced dish is quick and satisfying. Who knew vibrant flavor could be such a cinch? Try adding cubed extra-firm tofu or chicken breast along with the vegetables if you like.
Author: Martha Stewart
Who needs French fries when you've got Italian fries? A twist on a recipe created by Lucinda's Italian relatives, these oven-baked fries are tossed in olive oil, grated cheese, and a medley of dried herbs....
Author: Martha Stewart
Try cod, tilapia, or shredded chicken breast instead of the shrimp in this quick and delicious soup.
Author: Martha Stewart
Creamy Gorgonzola tops fresh figs and crostini with prosciutto.
Author: Martha Stewart
Slowly caramelized fennel and onion make a simple pizza topper (try the on our Fontina, Fennel, and Onion Pizza) or a condiment on their own.
Author: Martha Stewart
Use this crust to make Alexis's Sweet Potato Pie -- it makes a sensational Thanksgiving dessert.
Author: Martha Stewart
This side dish is packed with whole grains and fresh herbs. Serve it alongside roasted chicken or Seared Fish with Beets and Broccoli.
Author: Martha Stewart
You can use any firm-fleshed fish for this recipe. Scattering salt in the skillet prevents the fish from sticking without adding fat, and also seasons it. This dish is delicious at any temperature.
Author: Martha Stewart
The meringue topping is just right for the tangy, cool lemon filling (and provides a way to use the whites from the separated eggs). You can easily skip it in favor of whipped cream.
Author: Martha Stewart
The simple, intense mushroom sauce is also delicious as a chunky topping for toasted slices of country bread.
Author: Martha Stewart
Steamed spinach, cooked in mere minutes, is tossed with heart-healthy olive oil in this easy side dish.
Author: Martha Stewart
This savory quiche makes for a satisfying supper. Serve it with our Spaghetti Squash with Cherry Tomatoes and Ricotta for a heartier meal.
Author: Martha Stewart
Ground turkey, carrots, and green beans-with a little cream -conjure pot pie; a food processor brings the dough together quickly. These hand pies are a surefire pick-me-up when you're on the go; the recipe...
Author: Martha Stewart
These rolls are best served warm but can be made one day ahead and stored in an airtight container at room temperature.
Author: Martha Stewart
To make this crowd-pleasing dessert, measure the coconut oil in its solid state (do not melt it), and blend the cream of coconut until smooth before measuring. Martha made this recipe in episode 506 of...
Author: Martha Stewart