This recipe is from "Martha Stewart's Menus for Entertaining" (Clarkson Potter, 1994)
Author: Martha Stewart
Thislemony rice salad with dill offsetsthe richness of our Seared Salmon with Creamy Leek Sauce.
Author: Martha Stewart
Author: Martha Stewart
This rum-raisin pie is the perfect unexpected dessert. With a custardy center and flaky crust, it's a decadent sweet treat.
Author: Martha Stewart
Make Eileen Yin-Fei Lo's Steamed Pork Buns for a satisfying meal that will have everyone asking for the recipe.
Author: Martha Stewart
The addition of hot pepper jelly really kicks this classic sandwich up a notch.
Author: Martha Stewart
Sharp cheddar cheese and piquant jalapeno stud these soft, fluffy dinner rolls. Martha made this recipe on episode 606 of Martha Bakes.
Author: Martha Stewart
Spread small radish canapes with a pungent olive butter.
Author: Martha Stewart
Use this sweet Blue Ribbon Barbecue Sauce to make a Barbecued Pork Sandwich from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."Photo credit: Quentin Bacon
Author: Martha Stewart
Make this Cucumber Salad for a refreshing appetizer or summer side dish.
Author: Martha Stewart
This sandwich is one of the most popular on the menu at Campanile restaurant in Los Angeles.
Author: Martha Stewart
Layers of bread hold this multilevel vegetable sandwich together. To transport: Place it on a round board or flat plate, and wrap tightly in plastic. Unwrap and slice just before serving.
Author: Martha Stewart
An Indian-inspired entrée that will give you a newfound love for chicken halves. They take on the same juiciness and smoky flavor as a whole or spatchcocked bird, but are much easier to move around the...
Author: Martha Stewart
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
A batch of warm pull-apart dinner rolls will guarantee that "pass the bread basket" is a refrain around your table.
Author: Martha Stewart
Skewered shrimp is easy to turn during cooking; you can also saute shrimp on their own. These shrimp are perfect with buttered rice or noodles and sauteed greens. Regular or sugar snap peas would also...
Author: Martha Stewart
This moist and flavorful heritage turkey is a family favorite of Hot and Hot Fish Club chef Chris Hastings. Serve with his Giblet Gravy, if desired.
Author: Martha Stewart
In this Indian-inspired vegetarian main, top-notch jarred tomato sauce and canned lentils save hours of work. When chosen well, jarred tomato sauce can rival your own. The best ones include tomatoes and...
Author: Martha Stewart
These hand pies are easy to transport, making them perfect for picnics and hostess gifts.
Author: Martha Stewart
Put a new spin on macaroni and cheese with pasta wagon wheels (rotelle). Spoon into little paper cups to serve a crowd.
Author: Martha Stewart
Serve this Mediterranean-inspired dip at your next get-together. Just as creamy as hummus but with a touch of creamy ricotta and bright lemon zest, it's sure to be a hit.
Author: Martha Stewart
A caffe latte (a coffee drink made with frothed milk and espresso) is traditionally enjoyed in the morning in Italy -- but it makes a wonderful afternoon pick-me-up, too.
Author: Martha Stewart
Millet flour gives these grown-up fig bars the perfect crumbly texture. Martha made this recipe on episode 704 of Martha Bakes.
Author: Martha Stewart
This is a tasty dip you can pair with a few crudites and take it with you for a snack on the go.
Author: Martha Stewart
Cardamom and orange zest flavor these Swedish-inspired sticky buns baked in jumbo muffin tins. They're glazed with honey butter and finished with a generous sprinkling of sanding sugar.
Author: Martha Stewart
Dig into this vegetarian version of the classic party starter straight from the oven -- the double-cheese, double-chile dip is bubbling and delicious after only 10 minutes.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
This tasty quinoa recipe is adapted from Joan Nathan's "New American Cooking."
Author: Martha Stewart
Author: Martha Stewart
This sweet and velvety favorite is more than a satisfying dinner -- it's a winter elixir.
Author: Martha Stewart
Serve these with a side of Caramel Applesauce and a dollop of sour cream.
Author: Martha Stewart
Jalapenos range from mild to strong -- in either case, they make fantastic pickles.
Author: Martha Stewart
Creamy cannellini beans, acidic tomatoes, fragrant garlic, and bright lemon juice help balance broccoli rabe's natural bitterness for a side that serves roast chicken beautifully.
Author: Martha Stewart
Use this recipe to make our Pavlova with Vanilla-Poached Oranges.
Author: Martha Stewart
This Dungeness Crab Salad showcases the colorful, interesting varieties of vegetables available at farmers' markets during fall and winter.
Author: Martha Stewart
Rich, meaty mushrooms add a filling and satisfying element to a bowl of pasta tossed in a creamy alfredo sauce that will keep you warm on those chilly fall and winter nights.
Author: Martha Stewart
Rose-geranium leaves infuse this ice cream with a wonderful floral aroma and citrus-herb flavor.
Author: Martha Stewart
A big pot of quick-cooking seafood turns a weeknight meal into a party. This recipe uses Creole seasoning and Worcestershire sauce for an easy-going New Orleans-style take on barbecue shrimp. Let the good...
Author: Martha Stewart
Once the garlic has been roasted, guests can squeeze the cloves directly onto a piece of crusty baguette and spread them like butter. Serve the baguette with shavings of Parmesan on the side.
Author: Martha Stewart
A tart cranberry-orange curd offsets the sweetness of the crisp meringue shell in this striking winter dessert. Serve with a billow of whipped cream and segments of your favorite citrus.
Author: Martha Stewart
Drizzle this rich and sinfully delicious sauce over your favorite ice cream flavor for a treat that's truly decadent.
Author: Martha Stewart
This nutty shortcrust pastry becomes the perfect base for our favorite Blueberry Jam Tartlets.
Author: Martha Stewart
The golden caramelized top gives this cake its distinctive look and taste.
Author: Martha Stewart
New potatoes grilled in a foil pouch equal an easy summer side with no clean-up required.
Author: Martha Stewart
Made with half beef and half shredded zucchini and cooked millet or quinoa, these flexitarian meatballs come together in just 30 minutes. Serve them with marinara sauce over roasted spaghetti squash or...
Author: Martha Stewart