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
Aromatic rosemary and garlic add depth to roasted potatoes.
Author: Martha Stewart
Can't choose between a crisp, refreshing salad and a satisfying BLT sandwich? This recipe combines the two for a crowd-pleasing side or meal.
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
A food processor makes easy work of fish cakes, although they can also be made by hand.
Author: Martha Stewart
Ground cumin adds a smoky Tex-Mex taste to this savory beef-and-corn pie.
Author: Martha Stewart
Our simplified version of the classic layered pastry calls for store-bought phyllo dough.
Author: Martha Stewart
Chef Dan Kluger's Parmesan vinaigrette is a lovely dressing for any salad, especially his Shaved Raw Summer Squash.
Author: Martha Stewart
We serve the fillets over our Corn and Clam Chowder Sauce, but they are also delicious on their own, with just a sprinkling of lemon juice.
Author: Martha Stewart
Fresh corn kernels give these pancakes their sweet taste and robust texture.
Author: Martha Stewart
A traditional cottage pie is made with ground beef and topped with mashed potatoes. We used potato slices, which saves time and looks good, too. For a shepherd's pie, use lamb. Or, try a turkey twist:...
Author: Martha Stewart
This wickedly delicious salsa comprises an assortment of flavorful and festively hued ingredients: black beans, yellow corn, an orange mango, and a hot red pepper. For best results, let the salsa stand...
Author: Martha Stewart
Pull together this quick tangy sauce for serving with Salmon Coulibiacs.
Author: Martha Stewart
Warm spices and a burst of citrus breathe new life into a simple roasted chicken.
Author: Martha Stewart
Frozen dark sweet cherries may be substituted for fresh sour cherries. Let frozen cherries thaw before using.
Author: Martha Stewart
Stuffing the roast chicken with fresh herbs infuses it with flavor; the high oven temperature yields crisp skin and juicy meat. Throw carrots and other vegetables in and it becomes a one-pot dinner!
Author: Martha Stewart
Irresistible desserts don't need a mile-long ingredient list or an elaborate prep -- and this tempting crisp proves it.
Author: Martha Stewart
No one will be sleeping in when they get a fragrant whiff of this easy to make breakfast of Oven-Baked French Toast.
Author: Martha Stewart
Create two delicious dishes in one. Reinvent the classic duo by baking fluffy mashed potatoes into the middle of meatloaf.
Author: Martha Stewart
Pineapple isn't only for fruit salads and upside-down cakes. In Hawaii, shrimp and pineapple are a natural pair; thread them on skewers and toss them on the grill for a fun luau-inspired dish.
Author: Martha Stewart
When lining the pan, press the foil neatly into the corners, and smooth the bottom and sides. If necessary, brush sides of pan with butter to help foil stay in place.
Author: Martha Stewart
Canned pumpkin puree isn't only good for pie; here, it becomes a creamy sauce for penne, topped with deliciously crunchy fried rosemary.
Author: Martha Stewart
All it takes is a sprinkling of salt and pepper to enhance the earthy flavors of the carrots in this simple side dish.
Author: Martha Stewart
These delicious corn fritters are crunchy, crispy, and oh so satisfying. They make for a tasty appetizer or side dish.
Author: Martha Stewart
This cobbler is topped with simple biscuit dough that lets the berries shine. Use blackberries or raspberries; a dash of cinnamon rounds out their flavor. Martha made this recipe on episode 704 of Martha...
Author: Martha Stewart
This hearty, rustic version of the classic American dessert puts all the focus on the texture and flavor of the apple filling.
Author: Martha Stewart
Roasting the eggplant in its skin steams the flesh, turning it soft and silky-great for a dip to serve with pita wedges as an appetizer.
Author: Martha Stewart
Use this base to make Fresh-Fig and Chocolate-Chunk Ice Cream, Caramelized Peach Ice Cream, and Black Plum, Port, and Cinnamon Ice Cream.
Author: Martha Stewart
A sprinkling of herbs or spices will make your favorite vegetables even more delicious.
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
Birthday? Anniversary? Going-away party? This super-easy, one-bowl layer cake is the perfect dessert for any gathering of chocolate buffs.
Author: Martha Stewart
This satisfying meal is a perfect cold-weather warm-up. Serve it with our Carrot Slaw with Yogurt Dressing.
Author: Martha Stewart
Littleneck clams are simmered in a broth of garlic, shallots, saffron, and white wine. The clams are served in the broth, which is also a dipping sauce for crusty bread.
Author: Martha Stewart
This easy-to-make sauerkraut is a tasty hot dog topping. Use it to make our Classic Reubens and Pierogi with Sauerkraut and Mushrooms.
Author: Martha Stewart
Shiitake mushrooms and barley make this a very nutritious soup.
Author: Martha Stewart
A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part of our Make-Ahead Southern Brunch Menu.
Author: Martha Stewart
Make this Roast Chicken With Lemon and Rosemary for a mouth full of flavor with every bite.
Author: Martha Stewart
Lemon and dill are the perfect compliment to the sweet, grassy flavor of asparagus. Roasting asparagus intensifies its sweetness.
Author: Martha Stewart
These melt-in-your mouth pecan sandies are way better than their store-bought cookie counterparts.
Author: Martha Stewart
This sticky-sweet cake is a St. Louis specialty -- every bakery in Missouri has its own version. Martha made this recipe on episode 703 of Martha Bakes.
Author: Martha Stewart
The recipe for these extra-large biscuits comes from Virginia Willis, the author of "Secrets of the Southern Table." A phrase her grandfather once used, the name indicates that it's a biscuit as big as...
Author: Martha Stewart
You can make this no-knead herbed garlic bread a day in advance, but the pillowy loaves are even better warm from the oven. For an illustrated how-to on the process, see our step-by-step photos.
Author: Martha Stewart
This 20-minute shrimp pasta recipe is sure to become a favorite. All you need for the sauce is a flavorful and fragrant combination of butter, garlic, white wine, and lemon juice.
Author: Martha Stewart
Author: Martha Stewart
The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart