Slavic peasants created this stew using three basic ingredients: equal parts beef and onions, and a healthy dose of paprika. Whether you use sweet or spicy Hungarian paprika, it should be fresh, with a...
Author: Martha Stewart
The crust on this apple pie is full of white cheddar cheese, a classic mate for apples.
Author: Martha Stewart
This reinterpretation of meatballs combines breakfast sausage, cheddar cheese, and onion for a very flavorful holiday appetizer, enough for a crowd of hungry folks.
Author: Martha Stewart
Follow our step-by-step croissant recipe to make a classic baked good worthy of a French pastry shop.
Author: Martha Stewart
The bacon and the pecans add crunch to this delicious salad. You can substitute baby spinach in this recipe for a more tender bite, but we like how the flat-leaf wilts.
Author: Martha Stewart
Cooling and thirst-quenching, this spicy-sweet frozen margarita is well-worth lugging out the blender for. Using reposado tequila in the refreshing cocktail lends a subtle smokiness that really enhances...
Author: Greg Lofts
Bay scallops may be sweet, but they're not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger.
Author: Martha Stewart
Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad.
Author: Martha Stewart
Use our shortcut version of the classic French sauce to spruce up steamed artichokes.
Author: Martha Stewart
Rhubarb is a vegetable, though the stalks are typically used in jams and desserts; its tart flavor makes it the perfect companion for strawberries.
Author: Martha Stewart
A creamy, cheesy, comfort-food take on enchiladas. The name of this dish means "Swiss enchiladas," not because it's a Swiss recipe but because of the generous use of dairy as compared to the more traditional...
Author: Martha Stewart
Have the butcher trim as much fat from the lamb as possible. This will help to keep the rub crisp.
Author: Martha Stewart
Peach nectar, mint, and lemon give strong-brewed tea a special zing.
Author: Martha Stewart
The old-fashioned version of this soup takes hours to prepare. Here, we've cut down the cooking time by using canned broth and boneless, skinless chicken thighs for an easy, family-friendly soup perfect...
Author: Martha Stewart
Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.
Author: Martha Stewart
This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese.
Author: Martha Stewart
This sweet chutney provides a great balance to a rich, spicy curry. Serve it cool; if you don't want to eat it right away, it can be stored in glass jars in the refrigerator for up to six months.From the...
Author: Martha Stewart
Gouda and sour cream lend richness to this comforting casserole, while umami-rich Worcestershire sauce adds depth of flavor.
Author: Martha Stewart
This delicious and freezer-friendly quiche shows how easy it is to lasso the power of your freezer. The recipe comes from It's Always Freezer Season: How to Freeze Like a Chef With 100 Make-Ahead Recipes...
Author: Martha Stewart
The ingredients and flavors in this dish can be adjusted to suit your own personal taste. Serve with vanilla ice cream or fresh whipped cream.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda...
Author: Martha Stewart
Author: Martha Stewart
On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.
Author: Martha Stewart
These cookies are very chewy and not overly sweet. Chopped dried apricots add a surprising fruity taste and go well with the oats and almonds.
Author: Martha Stewart
A couple slices of bacon add just the right amount of richness to this sweet-and-savory side dish.
Author: Martha Stewart
Pumpkin's not just for pies. Mix up these cupcakes with canned pumpkin and lots of spice, then top them with tangy cream cheese frosting and the cutest mini marzipan pumpkins.
Author: Martha Stewart
This dense cake offers an intense chocolate experience, complete with fudgy frosting.
Author: Martha Stewart
Serve with a spoonful of tartar sauce and a lemon wedge on the side of each plate.
Author: Martha Stewart
Serve this colorful side with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.
Author: Martha Stewart
Hamantaschen cookies are popular treats for the feast of Purim, which joyfully celebrates the Jews' deliverance from the detested Haman. Make sure the cookie dough is well chilled before you roll it out...
Author: Martha Stewart
This easy-to-make cake, bursting with chunks of apple and pecans, is delicious with coffee or tea.
Author: Martha Stewart
Plunge asparagus into rapidly boiling water, then refresh in ice water to keep them crisp-tender and bright green.
Author: Martha Stewart
Pretty pink whipped cream is an irresistible filling and frosting in this delicate raspberry layer cake that comes together in just one hour. It's a light and cheerful dessert to serve at a baby shower,...
Author: Martha Stewart
This simple Asian-style gingery seafood dish goes well with Spicy Sesame Eggplant.
Author: Martha Stewart
Instead of simmering them on the stove, roast the ingredients together in the oven for a roasted tomato sauce with a rich, smoky taste.
Author: Martha Stewart
These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream...
Author: Martha Stewart
This Glazed Lemon Pound Cake doesn't rise very much, so don't be surprised if it's shorter than you might expect.
Author: Martha Stewart
Orange sweet potatoes give a soft texture and a beautiful golden color to these fluffy biscuits, perfect to serve with Thanksgiving dinner.
Author: Martha Stewart
This satisfying vegetarian stew is ready in about an hour-and more than half that time is hands-off. Opting for canned beans instead of dried put this recipe on the fast-track, and velvety, earthy sweet...
Author: Greg Lofts
A food processor makes easy work of fish cakes, although they can also be made by hand.
Author: Martha Stewart
This delicious recipe is courtesy of Amy Scherber and Toy Kim Dupree and can be found in "The Sweeter Side of Amy's Bread."
Author: Martha Stewart
Scalloped potatoes with sautéed leeks can be assembled a day in advance in a casserole that travels from refrigerator to oven to table.
Author: Martha Stewart
The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make one of the best-tasting pasta sauces.
Author: Martha Stewart
Submitted by Tina Ireland of Arkadelphia, Arkansas. This bar-cookie recipe was handed down to Tina by her mother, Bette.
Author: Martha Stewart
Shiitake mushrooms and barley make this a very nutritious soup.
Author: Martha Stewart
A tomato tart, layered with roasted garlic and fontina cheese, is a perfect way to use the garden's bounty.
Author: Martha Stewart
The vegetables in this crunchy, satisfying Thai Cucumber Salad can be tossed together with the tangy rice vinegar dressing a week in advance, leaving nothing more to do before serving than to scatter roasted...
Author: Martha Stewart
This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for poultry, meat, fish, or as a dressing for potato...
Author: Martha Stewart