This crunchy pressed sandwich is filled with a flavorful combination of prosciutto, pesto, peppers, tapenade, and cheese. If you have a sandwich press, you can use it to grill the panini.
Author: Martha Stewart
This rich custard, like the filling for a traditional pumpkin pie, is baked in a hollowed-out 'SmallSugar Pie' pumpkin and topped with a drizzle of maple syrup and a large spoonful of whippedcream.
Author: Martha Stewart
This family-friendly lasagna recipe comes from White House executive chef Cristeta Comerford. Also try:Winter Green Salad with Honey-Apple Cider Vinaigrette
Author: Martha Stewart
Whenever possible, make your own stock; it tastes far better than the canned version. Always serve this dish with a fork and soup spoon.
Author: Martha Stewart
Dried fruit and nuts may be the ingredients for traditional fruitcake, but here they shine in Allison Hedges' lusciously dense cookies. The secret is in the prep work: Cherries are soaked in sherry with...
Author: Martha Stewart
Use this crumb topping for our Classic Crumb Cake. For a fruity variation, stir blueberries into the batter, and sprinkle over the top along with the crumb topping.
Author: Martha Stewart
This refreshing summertime fruit salad is made with plums, peaches, watermelon, raspberries, and mint.
Author: Martha Stewart
Baking rather than frying the tortillas gives these a crispier texture.
Author: Martha Stewart
Bittersweet chocolate adds a layer of sophistication to this classic cookie.
Author: Martha Stewart
In this easy-but-bold aperitif cocktail (pictured in the center), the straight forward bitterness of Campari liqueur balances the sweetness of orange juice, while fragrant citrus bitters round it out.
Author: Martha Stewart
Pastry chef Judy Roll and baker Rebecca Martin make traditional Jewish rugelach with Martha.
Author: Martha Stewart
Our version of the classic sandwich becomes a hearty meal perfect for lunch or a light dinner.
Author: Martha Stewart
Sweet, tangy, and packing a spicy Thai kick, you can drizzle this perfectly balanced mayo over anything from hot dogs to fried rice.
Author: Martha Stewart
When it comes to easy desserts, it's hard to beat the French country classic known as clafoutis. Baked until puffed and golden, the custard-like cake works well with almost any seasonal fruit. This version...
Author: Martha Stewart
The good news is that the least expensive tequila makes the best margaritas, but you must use freshly squeezed lime juice.
Author: Martha Stewart
This recipe from chefs Lee Hanson and Riad Nasr (Minetta Tavern) is used to make their Roast Farmers Chicken.
Author: Martha Stewart
An expert trick makes simple work of rolling these meatballs into shape. The meatballs are used in Patsy's Meatball Lasagna.
Author: Martha Stewart
This butterscotch sauce makes a great topping for ice cream or frozen yogurt. It can also be used as a sweet dip for sliced apples or pears.
Author: Martha Stewart
Try adding a tablespoon of liqueur, like Kahlua or Baileys, to the filling for a more adult treat.
Author: Martha Stewart
This is a quick, easy way to add sweetness to cold beverages.
Author: Martha Stewart
CRISP \'krisp\ a baked concoction of sweetened fruit with a crumbly topping. Ours has more than a pound and a half of pitted sour cherries. Some debate whether the topping should include oats. Ours does,...
Author: Martha Stewart
Tired of pizza to go? Bake up pies that rival your local pizzeria's when you keep this easily made dough on hand. Try this versatile base in our recipe for individual pizzas.
Author: Martha Stewart
Use strawberry jam, not preserves, for this nutty and buttery shortbread cookie recipe. The smooth texture of seedless jam makes for neat sandwich cookies.
Author: Martha Stewart
Use our Whole Roasted Tomatoes and Simple White Rice as the base for this New Orleans-style dish.
Author: Martha Stewart
Stir orange pieces into waffle batter, where they'll caramelize during cooking. Top the waffles with orange segments, and serve with a syrup infused with orange juice and cinnamon.
Author: Martha Stewart
Once you try this zesty corn recipe from south of the border, you may never go back to basic salt and butter. Just spread one tablespoon of mayonnaise over corn kernels, then sprinkle queso fresco over...
Author: Martha Stewart
A taco bar lets guests select their favorite fillings and fixings, choosing from chicken, pork, lettuce, radishes, cilantro, cheese, sour cream, salsas, and a squeeze of lime.
Author: Martha Stewart
This stir-fry of beef and vegetables is quick enough for a weeknight supper.
Author: Martha Stewart
Make and freeze the pecan- and dried fruit-studded cornbread up to a month in advance, and all you have to do on Thanksgiving is add a few more ingredients and bake.
Author: Martha Stewart
Nutritious pomegranate seeds give this healthy green salad a burst of flavor.
Author: Martha Stewart
This is a terrific light dessert. If you leave off the cream-cheese topping, it becomes a lovely accompaniment to roast chicken or pork.
Author: Martha Stewart
Create two different cocktails using our Cranberry Simple Syrup as a base. Make one with vodka and the other with white or sparkling wine. Pair them with Spinach, Bacon, and Onion Dip for a simple appetizer...
Author: Martha Stewart
Use brown rice to make these delicious stuffed grape leaves, a traditional Greek appetizer.
Author: Martha Stewart
This thinly-sliced beef dish is reminiscent of Japanese favorite, negimaki.
Author: Martha Stewart
The perfect topper for almost any dessert, including our 1-2-3-4 Lemon Cake.
Author: Martha Stewart
These light cheesecake brownies get their rich taste from reduced-fat cream cheese, reduced-fat sour cream, and unsweetened cocoa powder.
Author: Martha Stewart
Roasted chicken gets a stylish French makeover with herbs, carrots, and olives.
Author: Martha Stewart
This sweet treat makes the perfect snack for a tea party or brunch.
Author: Martha Stewart
There are many varieties of grapes to choose from when making this elegant dessert. Create a pattern with the colors. We made alternating circles of seedless red and green.
Author: Martha Stewart
No guest will be able to resist this bite-size ball of gooey goodness.
Author: Martha Stewart
The key to this delicious roast chicken recipe? Using a broiler pan to bake the chicken on top of vegetables. Everyone will be asking for seconds if this tasty meal.
Author: Martha Stewart
Author: Martha Stewart
Use this fragrant mix of spices to make Martha's Beef Biryani.
Author: Martha Stewart
Author: Martha Stewart
The mouthwatering texture of these short ribs renders the long marinating followed by slow braising worth the time and patience needed.
Author: Martha Stewart
Broccoli is at its peak from October through April-that's the best time to puree it in a soup like this one.
Author: Martha Stewart