This holiday, revamp the classic Italian standout by adding pumpkin puree to the mix. You can serve the dessert on the same day it's made, but it's best when refrigerated overnight.
Author: Martha Stewart
Kerry Simon, executive chef at Jean-Georges; Prime Steakhouse at the Bellagio Hotel in Las Vegas, shares his recipe for this classic sauce that is often served as an accompaniment to steak. Because of...
Author: Martha Stewart
Drizzle this sweet, spicy vinaigrette over our Pork Tenderloin with Molasses Glaze and Couscous.
Author: Martha Stewart
Slices of focaccia are topped with a fresh relish of grilled tomatoes, oregano, salt, and pepper before the links are rolled into their places.
Author: Martha Stewart
For the sweetest corn possible, keep just-bought ears at room temperature; refrigeration causes the natural sugars to convert to starch.
Author: Martha Stewart
This dressing can be made the night before; assemble the salad just before serving.
Author: Martha Stewart
This iconic, lip-staining treat matures into a creamy dessert-on-a-stick. Simply blend your favorite berries into vanilla ice cream.
Author: Martha Stewart
The earthy sweetness of parsnips goes well with this sage-tinged cream sauce.
Author: Martha Stewart
Nutritious salmon, whole grains, and a side of greens will fill you up with the good stuff.
Author: Martha Stewart
Dip tasty Black and White Pepper Shrimp in this simple sauce for a little extra flavor.
Author: Martha Stewart
This nostalgia-inducing flavor combo is perfect for making new memories.
Author: Martha Stewart
Author: Martha Stewart
A popular dessert at Passover, this fruity cake, courtesy of Roni Black of New York City, gets its light, airy texture from the use of matzo meal instead of flour.
Author: Martha Stewart
This lemony vegetable side dish goes well with roasted or grilled chicken, steak, or fish.
Author: Martha Stewart
Serve this broccoli as a side dish or as a first course in place of a salad.
Author: Martha Stewart
A medley of greens -- zucchini, snap peas, baby spinach, scallions -- combines with a simple mustard vinaigrette to create this appealing pasta salad.
Author: Martha Stewart
The crab cakes can be formed and chilled a day ahead, and can be fried up to an hour ahead; reheat them in a 250-degree oven on a baking sheet lined with a wire rack just until warmed through, 8 to 10...
Author: Martha Stewart
Author: Martha Stewart
This dairy-free take on a classic compromises nothing in taste and can be made with any soy, rice, or nut milk.
Author: Martha Stewart
This spicy drink -- with the flavors of tomato juice, tequila, fresh cilantro, and hot pepper sauce -- is the perfect refresher for summer. It's equally good paired with tortilla chips at cocktail hour...
Author: Martha Stewart
This delicious dessert recipe is courtesy of Chef Curtis Stone.
Author: Martha Stewart
Our riff on the popular finger food devils on horseback swaps out the traditional prunes and bacon for dried figs and prosciutto and ups the ante with goat cheese. Cut into hearts, the no-cook appetizer...
Author: Martha Stewart
This alternative to store-bought varieties is easy to make and irresistible spread on French bread or between cookies. It can also be used as a cake filling.
Author: Martha Stewart
This simple side dish works well alongside our Radicchio and Mushroom Roulade.
Author: Martha Stewart
Grilled tomatoes and jalapeno make a spicy, smoky dip for chips.
Author: Martha Stewart
This compote livens up angel food cake and is delicious on ice cream, yogurt, oatmeal, or pancakes.
Author: Martha Stewart
This rich Italian spaghetti carbonara favorite is flavored with a sauce of pancetta, cream, eggs, and Parmesan.
Author: Martha Stewart
Serve this robust coffee with Turkish Delight and Homemade Baklava.
Author: Martha Stewart
Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with pork and vegetables.
Author: Martha Stewart
Recipe from "The Martha Stewart Show" TV kitchen.
Author: Martha Stewart
Rolled oats give these pancakes a hearty, nutty flavor. Serve them with butter and maple syrup or powdered sugar and bananas.
Author: Martha Stewart
To pit the olives in this Cucumber, String Bean, and Olive Salad, place them on a cutting board, and press firmly with your thumb. The olives will split, and the pits can be easily removed.
Author: Martha Stewart
Decadent indeed, this frosting is a chocolate lover's dream come true. Creme fraiche offsets some of the richness. Use it to frost vanilla cake (or chocolate if you're a chocoholic).
Author: Martha Stewart
Stirring in peanut butter at the end rounds out the spiciness and adds body to this Thai soup, but fish sauce is the real secret here, used for its savory-salty punch.
Author: Martha Stewart
Relatively lean Canadian bacon is essential to the brunch classic EggsBenedict.
Author: Martha Stewart
Foul gellaba, a spicy herb-packed dip that hails from Saudi Arabia, is customarily served for breakfast but can also make an appearance at lunch or dinner.
Author: Martha Stewart
This classic dark hot chocolate contains just bittersweet chocolate, milk, cream, sugar, and a hint of nutmeg. The combination of milk and cream strikes the perfect balance of creaminess.
Author: Martha Stewart
This garlicky and cheesy pierogi is the perfect comfort food to accompany our Pork Chops with Onion Compote.
Author: Martha Stewart
For extra flavor, add a splash of lemon juice or a sprinkling of fresh dill or parsley just before serving.
Author: Martha Stewart
Author: Martha Stewart
Turn any gathering into happy hour with this refreshing drink. Pair it with our Open-faced Shrimp Quesadilla when the occasion calls for an appetizer.
Author: Martha Stewart
Toasting walnuts enhances their flavor. Other than that, this delicious pasta sauce requires no cooking, just a few seconds in the food processor.
Author: Martha Stewart
Serve this rich beef stew over egg noodles on day two.
Author: Martha Stewart
Grill up a big batch of these kebabs and you'll have enough food for for two meals.
Author: Martha Stewart
Cinnamon sugar, pecans, and fresh and dried blueberries are rolled inside the dough for this yeasted coffee cake. The recipe comes from longtime Martha Stewart contributor Jason Schreiber, it's adapted...
Author: Jason Schreiber
The Nutcracker is a gingerbread cookie handsomely clad in royal icing.
Author: Martha Stewart
Adding the eggs after the water is at a boil is our key to keeping the yolks slightly soft in the center for perfect eggs, everytime.
Author: Martha Stewart
Serve this easy-to-prepare dish right from the pan: Cut it into wedges, and spoon a little of the piquant sauce over each piece. The garnish of cilantro and chopped chiles adds color and heat.
Author: Martha Stewart