Spice up canned tomatoes with garlic, onions, and red-pepper flakes for a superb quick tomato sauce.
Author: Martha Stewart
Author: Martha Stewart
Orange, grapefruit, and apple join crunchy jicama and cucumber in a salad.
Author: Martha Stewart
Powdered peanut butter is the secret to this flavorful buttercream. Use it to frost Vanilla Cupcakes or any dessert you fancy, then garnish with chopped roasted peanuts.
Author: Martha Stewart
Serve these peaches with a scoop of vanilla ice cream and your favorite shortbread cookie.
Author: Martha Stewart
Whether you'd like to use up leftover bread or have a new loaf on hand, this rich, comforting bread pudding dessert is a chocolate lover's delight.
Author: Martha Stewart
The perfect party food, these two-bite treats are easy to make--no cooking involved!--and guaranteed to be popular with adults and kids alike.
Author: Martha Stewart
This quick, uncomplicated skillet dessert makes the most of fresh peaches.
Author: Martha Stewart
Martha's recipe is inspired by one she tasted from Naomi Duguid and Jeffery Alford, authors of Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia.
Author: Martha Stewart
Tortillasand otherMexican ingredients form the architecture for a savory oven-toasted pie. Each wedge reveals layers of spinach, spicedblack beans, and queso fresco.
Author: Martha Stewart
Celebrate summer with this portable pressed sandwich that features all the flavors of your favorite Italian ingredients.
Author: Martha Stewart
Your go-to sandwich just became your new favorite cupcake.
Author: Martha Stewart
A simple salad of bitter greens-escarole, frisee, and radicchio-mixed with oil and vinegar makes a zesty crowd-pleasing first course.
Author: Martha Stewart
Toss these vegetables in the grill wok make for a quick and satisfying side dish.
Author: Martha Stewart
A salty-sweet dish of oven-roasted carrots and parsnips is a quick, healthy alternative to traditional French fries.
Author: Martha Stewart
End brunch on a sweet note by slicing into a loaf of this rich, babka-inspired swirl bread. Enriching the yeasted dough with eggs and milk produces a super tender crumb once baked, but not before becoming...
Author: Greg Lofts
Author: Martha Stewart
Sweet-tart and spiced with cardamom and cloves, this chutney is delicious with any type of poultry or game bird, including duck and quail.
Author: Martha Stewart
A big pot of this full-flavored chili will serve a crowd or keep you in leftovers all week. It's packed with bacon, ground turkey, pinto beans, and a touch of molasses for richness.
Author: Martha Stewart
These are delicious eaten on their own, or used to make our Roasted Free-Range Turkey with Pear and Chestnut Stuffing.
Author: Martha Stewart
A natural affinity exists between salmon and mustard. In this dinner recipe, a sauce of fresh lemon juice and herbs temper the heat of the mustard, but its flavor remains strong enough to stand up to the...
Author: Martha Stewart
Bake a batch of these rich chocolate brownie muffins as fast as you can. They're so delicious, you'll want to eat them just as quickly.
Author: Martha Stewart
Warm up on a cool evening with this nutritious -- and delicious -- recipe for carrot soup, courtesy of Martha's personal chef, Tony Esnault.
Author: Martha Stewart
No child (or adult) can resist these goodies made with semisweet chocolate and peanut-butter chips.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Serve with Roasted Pork Loin with Balsamic Gravy and Broccoli Rabe for an Italian-style meal that mixes flavors and textures.
Author: Martha Stewart
Fresh figs and strawberries are baked together with a hazelnut-infused cream to make a sweet, slightly crunchy filling.
Author: Martha Stewart
Molasses adds sweetness and color to these rich sandwich cookies and their buttery filling. Try them with a glass of milk or a cup of tea.
Author: Martha Stewart
Vegetables are the secret to making this soup sing -- sauteed garlic, onions, and mushrooms create a savory base, and broccoli rabe and parsley add verve. This recipe is from Lya Christie of Franklin,...
Author: Martha Stewart
It may seem counterintuitive, but a little salt is one of the best things you can sprinkle on fruit before eating because it amplifies its flavor, highlighting sweetness and masking any hint of bitterness....
Author: Shira Bocar
This Passover dish, sent to us by Rise Landsman of Teaneck, New Jersey, is usually served for breakfast drizzled with maple syrup or sprinkled with sugar. It also makes a quick and easy savory side dish...
Author: Martha Stewart
Our yogurt-and-sour-cream dip is a tangy complement to our Curried Chicken Turnovers.
Author: Martha Stewart
Serve one of these croutons with our Creamy Tomato Soup.
Author: Martha Stewart
This spinach dish is rich in heart-protective folate; the nuts help lower "bad" cholesterol.
Author: Martha Stewart
The Napoleon is best eaten the same day. Martha made this recipe on episode 507 of Martha Bakes.
Author: Martha Stewart
These easy peanut-and-coconut-laced fudge brownies are sure to become your go-to recipe for chocolate cravings.
Author: Martha Stewart
This chocolate-glazed shortbread uses the Basic Shortbread recipe as its base.
Author: Martha Stewart
New potatoes are naturally sweet, so they need no more than a light toss in melted butter and a handful of herbs.
Author: Martha Stewart
Try these turnovers for breakfast or as a snack anytime; they're filled with fruit and jam and can be eat on the run, without a fork.
Author: Martha Stewart
We've come up with a home-cook-friendly recipe for intensely spicy, crisp-skinned jerk chicken that's steeped in authentic flavor. Scotch bonnets are traditional, but you can use habaneros, which are similar...
Author: Martha Stewart
Layers of ice cream are molded in a bowl to make this impressive ice-cream cake. A pistachio "rind" is lined with vanilla and filled with watermelon sorbet. The seeds are an improvement on nature: They're...
Author: Martha Stewart
This goat cheese is almost light as air, thanks to the food processor.
Author: Martha Stewart
The vinaigrette and hard-cooked eggs can be made ahead to cut down on day-of prep time.
Author: Martha Stewart
Author: Martha Stewart
Sweet potatoes give the classic French sliced-and-layered potato dish pommes Anna a fall twist. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).
Author: Martha Stewart
Couscous, widely used in North Africa, is a tiny, grainlike pasta made from semolina flour that cooks very quickly.
Author: Martha Stewart
Even lettuce can be grilled. Romaine stands up beautifully to heat and develops a nice sweetness. The salad, served with pickled radishes and shallots and buttermilk dressing, is best when still hot.
Author: Martha Stewart
In the traditional baklava, nuts are layered between buttered paper-thin sheets of phyllo. Instead, to save time, we rolled up the sheets and cut them crosswise into ribbons, which we then tossed with...
Author: Martha Stewart