Author: Martha Stewart
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
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
Cutting the mayonnaise brings out the sweet flavor of Napa cabbage and makes this slaw low in fat. Substitute malt vinegar for rice vinegar in this side dish, if you like.
Author: Martha Stewart
This simple, but satisfying, Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley dish is colorful and easy to prepare.
Author: Martha Stewart
These pastries make a stunning first course when filled with a seafood stew, soft scrambled eggs, or creamed mushrooms. For best results, use a vol-au-vent cutter, although round cookie cutters can also...
Author: Martha Stewart
Make this Roast Chicken With Lemon and Rosemary for a mouth full of flavor with every bite.
Author: Martha Stewart
Serve this lively sauce alongside our Butterflied, Rolled, and Roasted Leg of Lamb.
Author: Martha Stewart
Use this light, fluffy vanilla frosting to top our Confetti Cake.
Author: Martha Stewart
For an even sweeter summer, take advantage of the season's perfectly ripe peaches.
Author: Martha Stewart
When you prepare crisp, golden cutlets in advance and stockpile them in your freezer, you open up all kinds of options for speedy dinners. To kick off our new food column about shortcuts and time-savers,...
Author: Martha Stewart
This creamy potato gratin benefits from a subtle blend of spices. Cinnamon, ginger, and cayenne pepper take it from ordinary to out-of-this-world.
Author: Martha Stewart
For an irresistible one-pan Sunday dinner, roasted lemon-tarragon chicken-left untrussed for the crispiest skin-rests atop a bed of onions with carrots, potatoes, celery, and garlic.
Author: Martha Stewart
Baste your Thanksgiving turkey with a sweet-and-savory mixture of maple syrup, Dijon mustard, and fresh thyme-the glaze yields a super-flavorful bird. Turn the neck and giblets into a stock and use to...
Author: Martha Stewart
No pot stickers or dumplings are complete without this soy-ginger dipping sauce.
Author: Martha Stewart
Serve this not-too-sweet strawberry butter atop hot biscuits for a delicious brunch. Just a little bit of table salt heightens the flavor of the berries.
Author: Martha Stewart
Cayenne pepper gives these slightly sweet walnuts a piquant kick.
Author: Martha Stewart
Think baked fish is boring? One taste of this catch of the day, and you'll be hooked. Thinly slice the squashes so they cook as swiftly as the cod or halibut, and combine them with capers, thyme, and olive...
Author: Shira Bocar
The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork.
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 simple yet rich Alfredo sauce lets the flavors of the toppings shine on our Roman Thin-Crust Pizzas. You can also try it tossed with cooked pasta, or as a sandwich spread in place of mayonnaise.
Author: Martha Stewart
A top tip for this Tuna Macaroni Salad, soaking raw onions in cold water for 15 minutes helps mellow their flavor.
Author: Martha Stewart
If you're a fan the juicy flavor of roasted tomatoes, this easy brunch dish is for you.
Author: Martha Stewart
Martha's traditional Bolognese sauce recipe is not as heavily based on tomatoes as typical Italian-American meat sauces. In fact, the meat is cooked with white wine, milk, and chicken stock in addition...
Author: Martha Stewart
Upgrade the classic American breakfast from basic to impressive in a few simple steps.
Author: Martha Stewart
Don't fear the risotto; this creamy restaurant favorite is easy enough, if you follow our simple steps.
Author: Martha Stewart
This makes a great side, either warm or at room temperature, for steaks and chicken.
Author: Martha Stewart
Named for the way the indentation in the center is made with your thumb, these popular thumbprint cookies are filled with a pool of melted chocolate.
Author: Martha Stewart
Lemon slices help keep the fish moist during cooking. For a simple sauce, we combined lemon juice, white wine, and butter.
Author: Martha Stewart
Less is more in this quick and easy weeknight dinner. It calls for just five main ingredients (penne, broccoli, garlic, lemon, and Parmesan) and requires minimal cleanup.
Author: Martha Stewart
These rum-infused brownie balls are perfectly-sized treats for adults.
Author: Martha Stewart
Roasting a whole pork shoulder takes time, but it's worth the wait. It yields a lion's share of rich, tender meat that you can prepare in diverse ways.
Author: Martha Stewart
Roasting these veggies with lemon and garlic brings out their natural sweetness.
Author: Martha Stewart
Author: Martha Stewart
A crumbly graham cracker crust and silky cream cheese filling make this New York-style cheesecake a winner.
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
Your guests don't need to know you whipped up this elegant autumnal soup in a blender and stashed it in the freezer.
Author: Martha Stewart
For an extra hint of sweetness, drizzle the soup with a bit of honey just before serving.
Author: Martha Stewart
The egg-rich batter to this French-inspired dessert becomes custard-like when baked, while the peaches become soft and bursting with sweetness once exposed to the heat of the oven.
Author: Martha Stewart
Author: Martha Stewart
This is a great option for a vegetarian dinner; the eggs, cheese, and milk provide plenty of protein.
Author: Martha Stewart
This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.
Author: Martha Stewart
This recipe for barbecue sauce is from Ollie Gates, owner of Gates Bar-B-Q in Kansas City.
Author: Martha Stewart
Fill big chef shoes: Julia Child and Jacques Pepin shared this recipe for Chateaubriand, beef tenderloin cooked between two thin steaks (which are then tossed).
Author: Martha Stewart
Rolling these classic Christmas cookies in powdered sugar once while they're still warm and again when they're completely cooled ensures their snowball-like appearance.
Author: Martha Stewart
This chocolate bread pudding can be served warm, room temperature, or cold. To chill, let the dessert cool completely, then cover with plastic wrap, and refrigerate at least one hour or overnight.
Author: Martha Stewart