Author: Martha Stewart
With a little love and the right recipe, the humble rice pudding can be positively romantic. Our pudding gets a mousse-like fluff from folding in whipped cream, while toppings such as berries, chopped...
Author: Greg Lofts
This meringue buttercream holds its shape particularly well, making it good for decorating. If the buttercream becomes too soft while piping, stir it over an ice-water bath until it stiffens.This recipe...
Author: Martha Stewart
Light, airy, and delicious, these classic Swedish treats are ideal for Valentine's Day.
Author: Martha Stewart
If things don't turn out exactly as planned when cooking an omelet, don't fret. Broken omelets make great scrambled eggs.
Author: Martha Stewart
Try this layered ice cream trifle for an indulgent treat.
Author: Martha Stewart
Author: Martha Stewart
Finely chopping the chocolate results in small shards that won't sink in the batter. Use a spring-loaded ice cream scoop to transfer batter to muffin cups with ease.
Author: Martha Stewart
Inspired by the traditional Southern dessert, these individual cobblers will be a hit at your next gathering.
Author: Martha Stewart
No churning required for these better-for-you "ice cream" cones! Freeze pureed ripe mangoes, bananas, or kiwi, then serve the sorbet-like treat on sugar cones dipped in chocolate and embellished with candy...
Author: Martha Stewart
Often used in Thai, Vietnamese, and Indian cooking, lemongrass adds a fresh, clean, citrus note to nutty-tasting soba noodles, a perfect soup for lunch or dinner.
Author: Martha Stewart
This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also delicious when paired with roast chicken and pork, which benefit from its tartness.
Author: Martha Stewart
This savory pie has a simple, quick crust made of crushed cracker crumbs; there's no need to make a pie crust.
Author: Martha Stewart
Quick and simple, these crunchy breadsticks wrapped in salty prosciutto are perfect for cocktail parties -- guests only need one hand to enjoy these treats.
Author: Martha Stewart
This dessert is a masterful blending of everybody-loves-ice-cream with we're-all-grown-up-espresso. Layers of sponge cake soaked in a liqueur-espresso syrup are separated by layers of coffee ice cream...
Author: Martha Stewart
Sweet shrimp and plump mussels may not be traditional gazpacho ingredients, but they turn this spicy tomato-based soup into a hearty meal.
Author: Martha Stewart
This Pissaladiere recipe yields delicious, mouthwatering results that make for the perfect lunch.
Author: Martha Stewart
Transform Three-Cheese Macaroni into a sophisticated pasta dish, with the addition of sweet Italian sausages and baby spinach.
Author: Martha Stewart
If not eaten warm from the oven, scones are best split, toasted, and spread with butter or clotted cream and jam.
Author: Martha Stewart
Making piecrust can leave a cook feeling like a magician. Combine flour, water, and butter with just a bit of sugar and salt and -- presto! -- the result is a tender, flaky pastry that elevates just about...
Author: Martha Stewart
Use this recipe to make our Cream Puffs with Lemon Mousse and Blueberry Sauce.
Author: Martha Stewart
This may become the new most-requested recipe in your house: Cheddar-buttermilk biscuits are dropped and baked over turkey chili for a guaranteed hit. The recipe comes from Martha's book "One Pot: 120+...
Author: Martha Stewart
Upgrade a basic shortbread cookie recipe with yellow cornmeal and orange zest, which add brightness and a subtle yellow color. Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely...
Author: Martha Stewart
This twist on the classic meringue recipe calls for almonds and brown sugar, producing a golden-brown cookie that is crunchy on the outside, deliciously chewy on the inside.
Author: Martha Stewart
Fruitcakes are the quintessential holiday treat. Individual cakes are ideal for a buffet-style party.
Author: Martha Stewart
Cannellini beans provide protein and fiber in this fragrant, steaming broth with Kale, White Bean, and Farro Soup. It's loaded with vegetables, grains, and herbs.
Author: Martha Stewart
Serve this unique side of stewed lentils with our Sausage with Sauteed Red Onions and Thyme.
Author: Martha Stewart
Dried hominy (hulled and dried kernels of corn) adds an incomparable corn flavor to this soup, but canned hominy is commonly used as a substitute.
Author: Martha Stewart
Pack this crisp Cucumber and Celery Salad with Tuna full of summery flavor in to a pita pocket for a quick and easy lunch that will cool you down when it's far too hot to turn on your stove.
Author: Martha Stewart
Start the morning off right with these pancakes made from quinoa, an ancient grain that is high in protein and dietary fiber.
Author: Martha Stewart
Coconut crepes, dusted with confectioners' sugarand served with mango, arean Indian dessert similar tothe French classic. They canbe prepared a day in advance.
Author: Martha Stewart
This moist cake -- inspired by the Rosh Hashanah traditions of eating honey cake and honey-dipped fruit to represent hope for a sweet year ahead -- is made luscious with a warm topping of pears in a honey...
Author: Martha Stewart
Water or stock can be substituted for any or all of the milk. The more milk you use, the creamier the polenta will be.
Author: Martha Stewart
Topping cheesecake with shimmering fruit is nothing new, but we spun this one in two fresh directions: We swapped out the expected cherries for ruby-red rhubarb-raspberry gelee, and we baked the whole...
Author: Martha Stewart
This healthy quick bread makes a hearty breakfast or snack with a scoop of yogurt or cottage cheese.
Author: Martha Stewart
Only four ingredients are used to make the rich filling for our Haunted Black Forest Layer Cake-frozen black cherries, sugar, kirsch, and cornstarch. It comes together in just 10 minutes and can be made...
Author: Martha Stewart
Author: Martha Stewart
Eggs make a great anytime meal. Here, poached eggs sit on a bed of sauteed spinach and nutty quinoa. When using cooked quinoa, this cozy, healthy meal takes just 15 minutes from start to finish.
Author: Martha Stewart
This simple watermelon sorbet with a hint of mint is a light and refreshing way to end a meal.
Author: Martha Stewart
Dried pineapple gives these cookies their tropical flavor.
Author: Martha Stewart
This delicious soup recipe is courtesy of Patrick O'Connell from the Inn at Little Washington and can also be made with lobster and orange.
Author: Martha Stewart
Take a peek inside your cauldron and see what candy is leftover from Halloween. Chop it up and mix it in these decadent and delightful cookies, which extend the holiday by a few extra days.
Author: Martha Stewart
These whole-wheat waffles -- recipe courtesy of art director Anduin Havens -- are an irresistible family breakfast you'll want to make again and again.
Author: Martha Stewart
Author: Martha Stewart
As the lime juice and brown sugar sit together, they create a delicate syrup that's perfect for the fruit salad.
Author: Martha Stewart
Spring onions look like scallions but have a larger, rounder bulb. If they are unavailable, use yellow onions.
Author: Martha Stewart
These cookies get their intense flavor from bittersweet chocolate and cocoa; dried cherries lend an unexpected tartness.
Author: Martha Stewart
Martha's favorite brownie recipe eschews the more traditional nuts in favor of a generous amount of chocolate chunks.
Author: Martha Stewart
This is a simple elegant pasta side dish that pairs nicely with seafood, such as our Baked Shrimp with Tomatoes and Feta.
Author: Martha Stewart
A teaspoon of black food coloring added to homemade caramel sauces gives these carnival sweets a dark twist for Halloween. They take just 10 minutes to prepare, so this bewitching bite is just around the...
Author: Martha Stewart