Rich but mild, ricotta can be used in appetizers, as a spread and in main dishes like this pizza with artichokes and onions.
Author: Martha Stewart
This easy ganache is used to glaze the Milk-Chocolate Pudding Cupcakes. Martha made this recipe on Martha Bakes episode 603.
Author: Martha Stewart
This classic no-cook appetizer is a simple yet elegant summer offering that can be varied using whichever fruits are ripe and tempting at the market. When preparing the melon, use a wooden spoon to remove...
Author: Martha Stewart
We filled our cream puffs with either espresso- or berry-flavored creme. Use this to make our Glazed Profiteroles.
Author: Martha Stewart
This pretty tart is enriched with creme fraiche and glazed with orange marmalade.
Author: Martha Stewart
Full of the flavors of rum-raisin ice cream, this dessert is creamy and delicious; use our Vanilla Pudding as a base.
Author: Martha Stewart
The sweet, earthy flavor of brussels sprouts pairs well with braised chicken in this one-skillet meal.
Author: Martha Stewart
As far as chiles go, poblano peppers rank among the more mild varieties, though they still offer a nice zing. Here, they are stuffed with a hearty mixture of quinoa, mushrooms, corn, and goat cheese. To...
Author: Martha Stewart
A scoop of ice cream is always improved by a drizzle of hot fudge -- make your own in minutes in the microwave.
Author: Martha Stewart
Salmon steaks are brushed generously with a homemade barbecue sauce, then grilled. They are served on top of brown-rice pilaf, which is flavored with white wine and vegetables and spiced with paprika,...
Author: Martha Stewart
Author: Martha Stewart
Quick-cooking chicken thighs are a great value and full of flavor. Just add a bright, cool pineapple-cucumber salad, and you've got a perfect weekday dinner.
Author: Martha Stewart
Black and white come together in the layers of these bars: A rich chocolate base and generous chocolate crumbles surround a layer of creamy cheesecake.
Author: Martha Stewart
These tartines -- ham and cheese; tomato, olive, and chevre; and Nicoise with tuna and egg -- are made with toasted sourdough bread, which can stand up to the toppings. This recipe works equally well with...
Author: Martha Stewart
Swiss chard abounds in vitamins and minerals, including calcium, iron, and vitamin E. Quinoa has a nutty taste and more protein than most grains, while the mushroom offers up an earthy taste in this savory...
Author: Martha Stewart
When you don't have time to whip up hollandaise and poach eggs -- make this shortcut version of eggs florentine.
Author: Martha Stewart
These sangria-inspired gelees, infused with sweet wines and subtly undercut with citrus flavors, are for sophisticated palates.
Author: Martha Stewart
You can serve this mint pesto alongside or on top of chicken or poached or grilled fish, such as cod, bass, or halibut; as a condiment in cold-cut sandwiches; or with roasted or grilled lamb or beef.
Author: Martha Stewart
Use this Raspberry Whipped Cream recipe when making our Sugar Cream Pie.
Author: Martha Stewart
A multilayered masterpiece in a cast-iron skillet, this one-pan meal calls for simmering creamy bacon orzo on the stove-top, then nestling lemon-coriander salmon fillets on top and baking in the oven.
Author: Martha Stewart
Smoked haddock, known as finnan haddie after the Scottish village Findon, is available in some fish markets. Salt cod makes a good substitute and is generally easier to find.
Author: Martha Stewart
Take advantage of sweet summer corn with this classic American side dish. Grill corn on the cob until the husks are slightly charred and corn is tender.
Author: Martha Stewart
Now that's a spectacular side of salmon! The fish gets its jewel-like color and deep flavor from a marinade of grated beets, fresh dill, horseradish, and lemon zest. It's roasted in the same dish as the...
Author: Martha Stewart
Sauteed leeks, carrots, fennel,celery, stock, and herbs form the base for thissalmon soup; fresh spinach wilts and thefish gently poaches in the flavorful liquid.
Author: Martha Stewart
This rhubarb and apple cobbler is perfect for kids to make on Mother's Day: The steps are few and easy to follow, and it is attractive yet requires no real decorating-you just drop the dough over the top,...
Author: Sarah Carey
Using an inverted baking sheet in the oven helps give the tart an extra-crisp crust.
Author: Martha Stewart
Traditionally, this French bistro classic involves braising chicken slowly in red wine. But when coq au vin is made in the Instant Pot or pressure cooker, the deeply satisfying flavor is equal to that...
Author: Martha Stewart
A twist on the traditional tandoori marinade, this cumin- and coriander-flecked yogurt paste remains on the chicken during roasting, ensuring that the skin crisps, while keeping the underlying meat moist...
Author: Martha Stewart
Toasting small pieces of angel hair pasta gives this rice pilaf dish a nutty flavor. Serve this with our Mediterranean Chicken.
Author: Martha Stewart
Combine chicken cutlets and spinach into an appetizing meal sparked by tangy olives and sweet raisins.
Author: Martha Stewart
Simmering potatoes in vinegar imparts a pleasant tang reminiscent of salt-and-vinegar potato chips. Grilling, a healthier technique than frying, gives the potatoes a nice charred flavor.
Author: Martha Stewart
Cookie crust is the sweetest tart-shell dough of all, and is flavored with vanilla.
Author: Martha Stewart
Fresh chives and shallot give this cream cheese-based dip a subtle bite.
Author: Martha Stewart
This cornbread highlights the natural sweetness of corn with dark brown sugar.
Author: Martha Stewart
This simple and satisfying dish is a quick version of a traditional Italian dish.
Author: Martha Stewart
Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).
Author: Martha Stewart
A gluten-free hazelnut crust is teamed with a no-bake lemon curd filling and a toasted meringue topping in this bright, tangy dessert.
Author: Martha Stewart
This recipe adapted from Nobuyuki Matsuhisa's "Nobu Now" (Clarkson Potter, 2005)
Author: Martha Stewart
A spring-loaded scoop makes quick work of forming meatballs.
Author: Martha Stewart
Galettes are perfect as a side dish or topped with creme fraiche and caviar. Each one requires about ten minutes to cook. We suggest making two at a time, to minimize time at the stove. Once you have started...
Author: Martha Stewart
The only thing better than a juicy steak straight from the grill is a selection of zesty toppings to go along with it. Invite guests to take their pick!
Author: Martha Stewart
Buttercream frosting and a steady hand with the piping bag are all you need to turn chocolate cupcakes into the greatest minds.
Author: Martha Stewart
This easy, dressed-up chicken has its roots in North African cooking. Its flavorful warmth comes from cinnamon, turmeric, and chili powder.
Author: Martha Stewart
Use this recipe when making our Beef Bourguignon.
Author: Martha Stewart
Blend mild farmer's cheese with sugar, raisins, and lemon zest to make the traditional filling for Cheese Danish. Martha made this recipe on Martha Bakes episode 502.
Author: Martha Stewart
This aioli recipe adds garlicky flavor to chef Dan Kluger's Peekytoe Crab Toast.
Author: Martha Stewart