Use the leftover caramel from this rich, sweet-and-salty frosting to give your cake or cupcakes (like our One-Bowl Chocolate Cupcakes) an extra-special swirl effect.
Author: Martha Stewart
The finished pie is golden brown and especially crisp, thanks to a sprinkling of sugar. Filled with pears, figs, and nuts, it's traditional yet surprising.
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
Grill any extra eggplant slices and use them for making dips or spreads (such as baba ghanoush), or add them to salads.
Author: Martha Stewart
Author: Martha Stewart
Don't turn on the oven for this all-American dessert (traditionally called a grunt). The berries and biscuitlike dumplings cook right on the stove.
Author: Martha Stewart
Brighten your winter with this bright, lively soup that tastes like spring. It comes together in a flash, especially if you use store-bought broth, rotisserie chicken, and pesto.
Author: Martha Stewart
This recipe makes cookies perfect for decorating with Royal Icing or any simple glaze.
Author: Martha Stewart
Mummified cakes come alive with green jelly-bean eyes and gaping gummy-candy mouths. It's the perfect Halloween dessert for kids and adults alike.
Author: Martha Stewart
Spread this coconut buttercream frosting over the Coconut Cake from Cheryl and Griffith Day of Back in the Day Bakery in Savannah.
Author: Martha Stewart
Although kale is available year-round, it's typically sweetest from midwinter through spring. Related to broccoli and cauliflower, kale is loaded with many of the same cancer-fighting phytochemicals. Potatoes...
Author: Martha Stewart
Intensely flavorful ginger marries well with the strong curry powder seasoning in this Indian-style lentil soup.
Author: Martha Stewart
Layers of streusel and frangipane, an almond-based pastry filling, top this rich coffee cake. Martha made this recipe on Martha Bakes episode 605.
Author: Martha Stewart
Pair this Latin take on pepper and onions with steak, or fill out the saute with wedges of potatoes, such as red bliss, or a cup of corn kernels.
Author: Martha Stewart
Cranberry sauce adds a welcome touch of sweetness to the wonderful combination of ingredients found in a traditional Cobb salad. This iteration includes turkey for added protein.
Author: Martha Stewart
Golden raisins, parsley leaves, and ruby-red pomegranate seeds add color to this fiber-rich bulgur salad.
Author: Martha Stewart
Our recipe for homemade granola "bars," which are actually chunks of the baked mixture, is easy to make and a wonderful snack. These ingredients are an excellent combination for an energy boost.
Author: Martha Stewart
There's no alcohol in our recipe for a cucumber drink flavored with mashed mint leaves and lime, but this lightly sweet beverage is more refreshing than any cocktail.
Author: Martha Stewart
This sauce uses yogurt in place of some of the mayo to lower the calories without sacrificing taste.
Author: Martha Stewart
Try this fall-inspired version of the Southern American classic as an alternative to a pumpkin pie at your next Thanksgiving dinner.
Author: Martha Stewart
Cream cheese and crème fraîche give this chocolate frosting its nuanced flavor. It's delicious on any cake, no matter the flavor, but it pairs especially well with fresh raspberries.
Author: Martha Stewart
Author: Martha Stewart
Make this one-pot dish with leftover dark meat from our Simple Chicken Noodle Soup.
Author: Martha Stewart
Citrus and nuts, two traditional holiday ingredients, come together in these easy-to-make cookies.
Author: Martha Stewart
To make thesehandsome crescents, roll out the dough,trim it, andthen cut into triangles. Stretch each, and roll up,startingat thewide end.
Author: Martha Stewart
While it's best known as a pie filling, there's a place for pumpkin in savory dishes, too. Here, rigatoni shares a bowl with a satisfying sauce made from pumpkin, bacon, cream, and sage.
Author: Martha Stewart
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Author: Martha Stewart
Pepper jelly adds a bit of sweetness and subtle heat to these petite corn cakes topped with fresh, tangy goat cheese. Look for it at farmers' markets and in gourmet shops.
Author: Martha Stewart
Our comforting menu of lean sirloin meatloaf and low-fat buttermilk mashed potatoes is as hearty as the diner original - but better for you.
Author: Martha Stewart
Steamed fish needn't be boring: Here salmon fillets and blanched cabbage are rolled in cabbage leaves. The little packages are steamed, then served over mellow rice noodles with a tangy soy, sesame, and...
Author: Martha Stewart
When cans of coconut milk are chilled in the refrigerator, the cream congeals at the top. Whipped with sugar, the cream makes a decadent nondairy topping that's perfect for Passover desserts.
Author: Martha Stewart
These tamales from the Mexican region of Oaxaca are full of rich, vibrant flavors.
Author: Martha Stewart
Whether they're paired in a casserole or a pie, sweet potatoes and marshmallows are a classic Thanksgiving combination. Here, roasted sweet potatoes are enriched with eggs, half-and-half, and warming spices...
Author: Martha Stewart
A hearty but not-too-heavy, one-skillet summer dinner that's vegetarian too. Storebought gnocchi cook atop an eggplant and tomato sauce. Red pepper flakes give the dish a touch of heat that's tempered...
Author: Shira Bocar
In about half an hour, sit down to a high-style, low-country, crowd-pleasing dinner of chicken and sausage worthy of the bayou's best restaurant.
Author: Martha Stewart
On their own, Boston lettuce and olives might be a tad ho-hum. But toss them with Lemon Vinaigrette, and you've got a stellar side to sample. Keep a jar of the dressing in the fridge, and let it upgrade...
Author: Martha Stewart
Bundles of lightly fried eggplant slices are filled with ricotta and smothered in tomato sauce for a bubbly, cheesy Eggplant Rollatini.
Author: Martha Stewart
Have a romantic night in, and toast each other with a colorful cocktail. Stir pomegranate juice into vodka, add simple syrup, and pour over ice. Topped off with sparkling wine and a sprinkling of jewel-like...
Author: Martha Stewart
A stir-fry is great for a quick weeknight dinner -- to make the meal even speedier, cut the cauliflower and bok choy ahead of time, devein and peel the shrimp, and have it all ready to go in the refrigerator....
Author: Martha Stewart
The classic flavor combination of peas and mint comes together in this light pasta dish that's perfect for a first course.
Author: Martha Stewart
We used cheddar cheese in these sandwiches, but any type of cheese that oozes when it melts, such as Swiss, will produce just as delicious a sandwich.
Author: Martha Stewart
You'll be surprised by what a natural pairing soothing lavender and lively citrus make in this refreshing brew.
Author: Martha Stewart
A double dose of spice flavors these refrigerated sweets: Chopped crystallized ginger is mixed into the filling, and crushed gingersnaps make up the crust.
Author: Martha Stewart
A versatile, creamy pesto dip works wonderfully as the centerpiece on a plate full of crisp, seasonal vegetables. It takes only a few minutes to make and can also be a beautiful spread on sandwiches, such...
Author: Martha Stewart
Simple yet substantial, this warming soup combines vegetables with whole-grain bulgur and fiber-rich lentils for a hearty main course.
Author: Martha Stewart
Pureed cottage cheese is the secret behind the velvety smooth texture of this protein-packed dip.
Author: Martha Stewart
A Parmesan rind is the secret ingredient in this hearty white-bean chili-it adds tremendous richness and depth of flavor. If you don't have one, substitute the water in the recipe for homemade or store-bought...
Author: Martha Stewart
This recipe is courtesy of Rob Crespi and Nick Kenner of Just Salad.
Author: Martha Stewart
Cornmeal adds a nice crunchand hint of sweetness to thesedunkers. The salted macadamianuts balance out the richness ofthe white chocolate.
Author: Martha Stewart
These tartlets make a versatile first course, complementing a variety of menus, from elaborate to informal; like many successful first courses, they taste good either warm or at room temperature.Pate brisee,...
Author: Martha Stewart