This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
Author: Martha Stewart
This recipe for sweet-potato bourbon bundt cake is from "Bundt Classics" by Dorothy Dalquist.
Author: Martha Stewart
Use this nutty buttercream to fill layers of our Three-Nut Torte.
Author: Martha Stewart
Chef Jeremiah Tower's beef filet is worthy of a special occasion. His Montpelier Butter and Oven-Dried Vegetables are rich and elegant accompaniments to the roast.
Author: Martha Stewart
We unmolded the pie onto a serving platter. For a less formal presentation, you can simply cut wedges directly from the baking dish.
Author: Martha Stewart
This is a quick and delicious side dish for any season, since chicory is available year-round. Radicchio, a red-leaf chicory, adds a contrasting bitter note as well as a splash of color.
Author: Martha Stewart
Packed with protein in the form of edamame, this watercress chopped salad has a satisfying crunch thanks to ingredients like cucumber, celery, and apple, and provides a serving of healthy, brain-boosting...
Author: Greg Lofts
When you're prepping a Tex-Mex feast, this classic combination is a must.
Author: Martha Stewart
Ears of corn, cut into small pieces, make a perfect summer side dish. Plan on one whole ear per person.
Author: Martha Stewart
These cool Vietnamese summer rolls are filled with rice noodles, avocado, carrots, and cucumber. Enjoy them as a vegetarian appetizer or light summer main course.
Author: Martha Stewart
Potato pancakes make for festive starters at any party. Serve them with toppers like creme fraiche, trout roe, smoked trout, and lingonberry jam.
Author: Martha Stewart
Scallops, sauteed with leeks and shallots, rest on a bed of spaghetti squash.
Author: Martha Stewart
This delicious cupcake recipe is courtesy of Amy Berman from Vanilla Bake Shop.
Author: Martha Stewart
Chocolate-hazelnut spread and sliced bananas are a classic crepe filling that every sweet tooth will crave.
Author: Martha Stewart
The frosting for these cupcakes is tinted a pretty pale shade of pink with pureed raspberries (not food coloring), which also adds flavor. Martha made this recipe on "Martha Bakes" episode 808.
Author: Martha Stewart
We replaced chickpeas with beets in this colorful take on hummus -- they deliver a lighter dip with a similarly smooth texture.
Author: Martha Stewart
Serve sausages and cheeses with crackers, grainy mustard, cornichons, apricot jam, and olives.
Author: Martha Stewart
A little preserved lemon goes a long way -- just a quarter adds plenty of complex flavor to this summer thirst-quencher.
Author: Martha Stewart
Fancy something cold instead? This recipe is also the base for our Rich Frozen Hot Chocolate.
Author: Martha Stewart
Commonly referred to as bobotie in its native South Africa, this everyday dish is typically served over rice, with assorted accompaniments.
Author: Martha Stewart
Jazz up a mundane plate of broccoli with garlic, ginger, and a squeeze of lemon juice at the end.
Author: Martha Stewart
A duxelles is a thick paste of mushrooms, shallots, and herbs.
Author: Martha Stewart
Simple, sublime, and virtually fat-free, this billowy souffle calls for just six ingredients.
Author: Martha Stewart
Thinly sliced and grilled, this chicken dish is perfect for a light meal. Serve it with our peppery Arugula Salad.
Author: Martha Stewart
Add this spicy olive oil to linguine with clams, two recipes that are from "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn
Author: Martha Stewart
Orange-scented cranberries -- usually a seasonal relish -- get a spot on the dessert table in these two-bite cookies. The crunchy yellow cornmeal crust, brightened with orange zest, is a fitting match....
Author: Martha Stewart
The addition of protein-rich tofu makes a tasty fruit drink even more nutritious.
Author: Martha Stewart
Author: Martha Stewart
These cookies -- a mix of gingerbread and chocolate -- were cut to fit the woodland theme of Martha's holiday decor.
Author: Martha Stewart
A sprinkling of dried dill and lemon juice turns a simple side into a superstar.
Author: Martha Stewart
A sprinkle of thyme and drizzle of honey make this simple side dish from chef Emeril Lagasse's "Emeril 20-40-60" cookbook a standout at the Thanksgiving table.
Author: Martha Stewart
Follow the recipe for Roast Turkey to cook the stuffing in the turkey cavity, or bake it separately as directed below. If you prefer to avoid peeling the chestnuts yourself, buy ones that have been cooked...
Author: Martha Stewart
Stewing the chicken on the bone makes it tender and juicy.
Author: Martha Stewart
Paprika and cured ham lend smokiness to this rustic Mediterranean-style soup, and red bell pepper imparts color--and the benefit of vitamin C--to the divine broth. Make sure to have good Italian bread...
Author: Martha Stewart
Use this marinade to make Craigie on Main chef Tony Maw's Moroccan Haroseth-Braised Lamb Shanks.
Author: Martha Stewart
Traditional coleslaw seasonings--sweetened vinegar and celery seed--are tossed with thinly sliced radicchio and scallions for this new rendition of a familiar favorite.
Author: Martha Stewart
This simple sandwich is Martha's favorite way to enjoy leftover Thanksgiving turkey.
Author: Martha Stewart
These easy-to-assemble skewers are delicious with couscous and hummus for a Mediterranean-inspired dinner.
Author: Martha Stewart
This recipe goes with Zucchini Bundt Cake with Orange Glaze.
Author: Martha Stewart
This yolkless omelet packed with spinach and low-fat cottage cheese is a healthy start to the day.
Author: Martha Stewart
This moist apple cake features a sweet, crackly golden topping.
Author: Martha Stewart
This dessert is triply indulgent. The cocoa shell forms a crisp foundation for two decadent fillings: creamy, tangy mascarpone cheese and rosettes of silky-smooth espresso-flavored chocolate ganache.
Author: Martha Stewart
Spoon warmed lavender honey over Figs and Raspberries for a fragrant dessert.
Author: Martha Stewart
Sweet-and-spicy basil is the main ingredient in pesto. For an appetizer, spread pesto over toasted or grilled slices of baguette.
Author: Martha Stewart
Pour this berry-infused maple syrup over your breakfast pancakes or waffles. Use any combination of berries and any grade of maple syrup.
Author: Martha Stewart
With simple ingredients, fish tacos are a light and easy meal. The creamy red-cabbage slaw can also be served on sandwiches or as a side for any Mexican dish.
Author: Martha Stewart
A main course and a salad in one: polenta, arugula, and portobellos with a warm balsamic sauce.
Author: Martha Stewart
Turn leftover fried buttermilk chicken into a delicious salad with just a few ingredients. The dressing in this Honey-Mustard Chicken Salad is a classic combination of mayonnaise, Dijon and yellow mustard,...
Author: Martha Stewart