Just like the ones sold in those iconic blue tins but Martha's are even tastier! The secret is using the best-quality salted butter you can find.
Author: Martha Stewart
When it comes to radiating warmth at the dinner table, nothing beats a one-pot casserole. What's more, this dish can be assembled a day ahead, goes straight from the oven to the table, and offers help-yourself...
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
Savor the plummiest of jams on toast, spooned over thick Greek yogurt, or as a chutneylike partner for sliced turkey.
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
Creamy ricotta cheese is the secret to keeping these meatballs tender and moist.
Author: Martha Stewart
Here we've used leftover Cornbread Stuffing to make another meal. The flavor combination of pork chops and cornbread is a classic in the South.
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
If you're a fan the juicy flavor of roasted tomatoes, this easy brunch dish is for you.
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
Cayenne pepper gives these slightly sweet walnuts a piquant kick.
Author: Martha Stewart
No pot stickers or dumplings are complete without this soy-ginger dipping sauce.
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
Quart-size jars work best for packing a lot of peppers. Use the pint-size jar to put up a small batch to serve over cheese.
Author: Martha Stewart
Serve this lively sauce alongside our Butterflied, Rolled, and Roasted Leg of Lamb.
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
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
Use this light, fluffy vanilla frosting to top our Confetti Cake.
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 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
Don't fear the risotto; this creamy restaurant favorite is easy enough, if you follow our simple steps.
Author: Martha Stewart
Roasting these veggies with lemon and garlic brings out their natural sweetness.
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
Roasted garlic is also good spread on bread and stirred into sauces or vinaigrettes. Make an extra head or two; it will keep, tightly wrapped, in the refrigerator for up to three days.
Author: Martha Stewart
Author: Martha Stewart
This makes a great side, either warm or at room temperature, for steaks and chicken.
Author: Martha Stewart
These rich cookies should seem a bit soft when you take them out of the oven. They firm up as they cool, so be careful not to overbake them.
Author: Martha Stewart
A crumbly graham cracker crust and silky cream cheese filling make this New York-style cheesecake a winner.
Author: Martha Stewart
Upgrade the classic American breakfast from basic to impressive in a few simple steps.
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
Chocolate and coffee are perfect partners in these decadent, dense brownies, made with layers of chocolate mocha cake that are topped with rich chocolate ganache.
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
Author: Martha Stewart
For an even sweeter summer, take advantage of the season's perfectly ripe peaches.
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
These rum-infused brownie balls are perfectly-sized treats for adults.
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
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
Making this classic Chinese soup is a lot of fun and easier than you might think -- it's the perfect snow-day activity.
Author: Martha Stewart
Rumor has it, this crowd-pleasing Hummingbird cake got its name because every bite makes you hum with delight.
Author: Martha Stewart
This hearty dinner recipe combines beef with bell pepper, carrots, chickpeas, and Ethiopian berbere seasoning-a spice blend of up to twenty ingredients including chile, paprika, ginger, and garlic. The...
Author: Martha Stewart
This homemade version of the noodle favorite will make you forget about the boxed orange variety. A sauce made with three kinds of cheeses and a crunchy breadcrumb topping really separate this mac and...
Author: Martha Stewart
Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe on Martha Bakes episode 603.
Author: Martha Stewart
What's gooey on the inside, crackly on top, and supremely delicious all over?Our fresh take on this crowd-pleasing dessert. Unsweetened chocolate and brown sugar impart a rich, well-rounded flavor, while...
Author: Martha Stewart
Author: Martha Stewart
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