You may have tasted a version of this Asian-style dish at a local restaurant; now you can make it at home.
Author: Martha Stewart
The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork.
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
If you're a fan the juicy flavor of roasted tomatoes, this easy brunch dish is for you.
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 rich side is a crowd-pleaser that can share the oven with your roasting bird (try pairing it with our Turkey with Brown-Sugar Glaze) at Thanksgiving.
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
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
Don't be afraid to brown the rice in this recipe! The crispy, caramelized parts are the best.
Author: Martha Stewart
An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip.
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
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
This is a great option for a vegetarian dinner; the eggs, cheese, and milk provide plenty of protein.
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
A top tip for this Tuna Macaroni Salad, soaking raw onions in cold water for 15 minutes helps mellow their flavor.
Author: Martha Stewart
This peach-packed pie is a summer treat that will please any crowd. The crunchy crumble adds to the pie's mouthwatering texture.
Author: Martha Stewart
Cayenne pepper gives these slightly sweet walnuts a piquant kick.
Author: Martha Stewart
Letting garlic-stuffed beef pot roast simmer a long time with rosemary gives it a lot of flavor in this Italian rendition.
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
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
Thanks to an abundance of limes in Jamaica, limeade is a common drink. Unsweetened bottled lime juice can be swapped instead of fresh for an even quicker limeade. From the book "Lucinda's Authentic Jamaican...
Author: Martha Stewart
In this Garlic-Roasted Chicken Breasts dish, roasting softens and mellows the garlic. The garlic tops serve as a rack for the chicken. Garlic bottoms are flipped halfway through to soak up juices. Leftover...
Author: Martha Stewart
A modest portion of smoked salmon yields a luxurious spread when blended with sour cream and a touch of lemon juice.
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
Plump shrimp and fresh spring peas make a delicious duo in this lemony risotto, while a pinch of saffron gives it a striking golden hue.
Author: Martha Stewart
With a nod to the north, these buttery sugar cookies pack a delicate crumb and a pure-maple oomph. Package them inside maple-leaf boxes for a great fall gift.
Author: Martha Stewart
A checkerboard of vanilla and chocolatesquares nestled in papercandy cups in contrastingcolors is a gift that's bothbeautiful and delicious.
Author: Martha Stewart
This side pairs well with seared steak, shrimp, or fish.
Author: Martha Stewart
Author: Martha Stewart
Can't decide which is your favorite, chocolate or peanut butter fudge? Solve the conundrum with this deluxe, double-layer treat.
Author: Martha Stewart
Chicken thighs are seared until golden, then simmered with beer and an easy homemade BBQ until irresistibly tender. To assemble these hearty sandwiches, layer the meats and our Shredded-Carrot-and-Cabbage...
Author: Martha Stewart
Delight picnic-goers with a portable version of summer berry crumble: a perfect marriage of tart fruit and tender cake, capped with a slightly crunchy topping.
Author: Martha Stewart
Chicken thighs are packed with moist dark meat and plenty of flavor. The wine sauce and spices bring out even more flavor in this slow-cooking supper.
Author: Martha Stewart
Like your favorite dip reinvented as a meal, and made healthier to boot! Sauteed chicken cutlets cook fast, and cream cheese provides a little richness with less fat than heavy cream.
Author: Martha Stewart
This one-pot recipe features turmeric, which is related to ginger and gives the dish and other curries their distinctive yellow color. It's a hearty meal with an exotic fragrance to consider for your next...
Author: Martha Stewart
This winning holiday dish is almost a dessert before you get to the pie.
Author: Martha Stewart
For an extra hint of sweetness, drizzle the soup with a bit of honey just before serving.
Author: Martha Stewart
You may not have considered cucumbers for a vegetable sauté, but these will change your mind.
Author: Martha Stewart
A crumbly graham cracker crust and silky cream cheese filling make this New York-style cheesecake a winner.
Author: Martha Stewart
Crunchy vegetables pickled in white-wine vinegar, known as Giardiniera, can be served as a garnish or a side dish.
Author: Martha Stewart
Cumin, coriander, and cinnamon give this easy soup an exotic Moroccan flavor. With bits of tender chicken and carrots, it makes a satisfying lunch.
Author: Martha Stewart
Turn fresh shrimp into burger-worthy patties after giving them a spin in a food processor and binding them together with breadcrumbs and mayonnaise. Serve with lettuce and tartar sauce on top.
Author: Martha Stewart
This great marinara sauce recipe is from "Rao's Cookbook," by Frank Pellegrino. It's delicious atop penne, angel hair, and even eggplant parmesan.
Author: Martha Stewart
Succulent spaghetti in a bracing clam sauce is the heart of a rustic Italian supper to usher in spring.
Author: Martha Stewart
It's important to set up direct and indirect heat zones when grilling this beef tenderloin. You want to sear the outside so that it has a nice crust without overcooking the meat. See our tips on setting...
Author: Martha Stewart
Simply boiled and then dressed with a fruity extra-virgin olive oil and fresh parsley, new potatoes complement Grilled Chili-Rubbed Chicken Thighs perfectly. Choose similarly sized potatoes so they will...
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
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