This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.
Author: Martha Stewart
5 minutes of prep for a rich, wholesome stew? You can't beat that.
Author: Martha Stewart
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
Georgian home cook Louise Brescia of Atlanta shares an herbed potato salad that's great with burgers and barbecue.
Author: Martha Stewart
Nothing says fall like a pumpkin dessert, and this one features a light, fluffy mousse layered over a sweet gingersnap crust. It's no ordinary pumpkin pie-in fact, it's even better.
Author: Martha Stewart
If you're decorating cookies using our royal icing for sugar cookies and have a compromised immune system, we recommend instead using meringue powder, found in the baking aisle of most markets, instead...
Author: Martha Stewart
Lining the pan isn't busywork; it makes it easy to remove the brownies.
Author: Martha Stewart
Equal parts creamy and tart, this spin on the classic Key lime pie works just as well with traditional limes as it does with the smaller, sweeter variety.
Author: Martha Stewart
Salad greens should be crisp, with firm outer leaves. They should also smell sweet, not bitter, for the freshest dish.
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 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
Herbs give the sauce a savory flavor, a nice complement to the tartness of the berries.
Author: Martha Stewart
If you're a gazpacho fan try this, its verdant cousin, packed with refreshing cucumbers, cilantro, and scallions, plus avocados for dairy-free creaminess. Pop the ingredients in the blender, chill, and...
Author: Shira Bocar
The mushrooms in this dish can also be served alone or with creamy polenta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
The best complement to this traditional German pot-roast dish is Perfect Mashed Potatoes.
Author: Martha Stewart
This stunning main course is just the thing to serve for a special occasion or holiday dinner. Turkey breast is pounded thin and rolled up with a stuffing made from rye bread, cranberries, chopped pistachios,...
Author: Martha Stewart
This streamlined side dish involves only 5 ingredients, but its light flavors are sophisticated. Blanched baby carrots are heated in butter with ginger, take a turn in a few tablespoons of honey, and are...
Author: Martha Stewart
Roasting sweet potatoes at a high oven temperature makes the skin delicious and extra crackly.
Author: Martha Stewart
Put flatbread on the grill while cooking other meats and veggies.
Author: Martha Stewart
Layers of ingredients yield layers of flavor in this iconic casserole from southwestern France. From start to finish, this dish takes about 18 hours to prepare, although most of it is unattended.
Author: Martha Stewart
Nothing compares to the juiciness of summer tomatoes. Go beyond the expected with this showstopping salad.
Author: Martha Stewart
This marmalade can be made with navel or blood oranges, or tangerines.
Author: Martha Stewart
Beouf Bourguignon is a classic French-style stew that simmers slowly for several hours, so it's perfect for a weekend feast.
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
A moist, decadent brownie gets topped with the classic combo of caramel and vanilla ice cream. Martha made this recipe on Martha Bakes episode 609.
Author: Martha Stewart
You'll need pop molds and time for freezing. But the payoff will be delicious.
Author: Martha Stewart
This savory, double-crusted pie is delicious served warm or chilled.
Author: Martha Stewart
The only thing better than a hearty meatloaf dinner is the sandwich you can make with the leftovers.
Author: Martha Stewart
This baked brie is a delicious addition to any party hors d'oeuvres.
Author: Martha Stewart
Fluffy parsley-speckled dumplings soak up the flavorful liquid of this chicken stew, the ultimate comfort food that's ideal for dinner on a chilly winter night.
Author: Martha Stewart
This blend of lemon juice, herbs, and olive oil improves almost any ingredient, although it's especially effective with rich lamb. Truly versatile, this classic marinade adds a finishing touch when simmered...
Author: Martha Stewart
For this big-batch drink, mix everything but the vodka together ahead of time and allow the flavors to mingle. Let guests customize their Bloody Marys with black pepper and skewers with caperberries, okra,...
Author: Martha Stewart
Chock-full of chocolate and raisins, these oatmeal cookies won't disappoint. And by using oats in place of wheat flour, everyone can get in on the fun.
Author: Martha Stewart
These delicious treats were inspired by mugs of hot chocolate topped with marshmallows.
Author: Martha Stewart
A cup of quick-cooking oats makes these moist muffins even more substantial. A touch of spicy cinnamon in the batter pairs nicely with the sweet, juicy blueberries.
Author: Martha Stewart
These ethereal chocolate souffles are made as individual portions. Pop them in the oven as you're finishing dinner and they'll be perfectly timed for dessert.
Author: Martha Stewart
If you prefer to make an extra-wide lattice-top crust for this blueberry pie, roll out dough to 1/8 inch thick, and cut four 3-inch-wide strips. Chill the strips until firm. Weave the strips over the filling,...
Author: Martha Stewart
This whimsical pie sets the bar high for taste and appearance: It has a zesty lemon filling -- Martha's favorite -- a flaky pate brisee base, and a glossy Swiss meringue crown.
Author: Martha Stewart
This meringue is used for our Pavlova with Fresh Red Fruits. It will produce a meringue that is crisp on the outside and chewy on the inside.
Author: Martha Stewart
This nourishing fall meal is a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred it and enjoy in a salad or slaw.
Author: Martha Stewart
Coated in a glistening sweet-and-spicy sauce, navy beans cook to a creamy consistency while still holding their shape. A bit of bacon lends a rich smokiness to the dish.
Author: Martha Stewart
Each time we made this delicious dish, with its savory sauce, in our test kitchen, it disappeared within minutes -- we think the same thing will happen at your party.
Author: Martha Stewart
The creamy lemon tart recipe takes advantage of peak lemon season.
Author: Martha Stewart
Consider a pavlova bar for your next party, with individual meringue shells, whipped cream, and fresh seasonal fruit (here, we've used blueberries brightened with a touch of lemon zest). Your guests will...
Author: Martha Stewart
A breadcrumb topping goes perfectly with this creamy and quick turkey tetrazzini casserole, which combines turkey, noodles, peas, and mushrooms.
Author: Martha Stewart
Finding the exquisite variety of wild mushrooms featured in this soup used to require a special trip to a gourmet market. Now, virtually any large supermarket offers a good selection.
Author: Martha Stewart
Apple pie can keep its blue-ribbon status-the apple galette is easier to make than pie, has rustic good looks, and a delicious flavor. Just roll the dough; pile on fruit; fold the edges over in a lovely,...
Author: Martha Stewart