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
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 recipe for a delightful breakfast treat is perfect for the entire family and is courtesy of viewer Terry Coulter of Virginia. Terry also recommends serving this recipe as a dessert, simply by doubling...
Author: Martha Stewart
Pull a fast one on the kids: In just 10 minutes, whip up the dough for these sweet, crunchy treats made with whole-wheat flour. Many recipes for baked goods can be tweaked to use equal parts whole-wheat...
Author: Martha Stewart
You'll need twelve cream-horn molds or four-inch wooden cake dowels to make these horns. For a delicious alternative, add almond extract, raspberry puree, or mini chocolate chips to the whipped cream.
Author: Martha Stewart
These paper-thin crepes can be filled with just about anything. For this rendition, a handful of blueberries is blended into a velvety mixture that's spooned into golden, delicate pancakes.
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
The creamy lemon tart recipe takes advantage of peak lemon season.
Author: Martha Stewart
This rich, fudgy frosting is every chocolate lover's dream. Use it when making our Glazed Chocolate Cake or Chocolate Cupcakes.
Author: Martha Stewart
Roasting sweet potatoes at a high oven temperature makes the skin delicious and extra crackly.
Author: Martha Stewart
Make this Roast Leg of Lamb with Garlic and Herbs for a flavorful main no matter the time of year.
Author: Martha Stewart
Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.
Author: Riley Wofford
On gameday, queso is an undisputed MVP but it often loses steam (and silkiness) by halftime. To combat the cooldown issue, this recipe calls for making the queso in a slow cooker, which you can keep plugged...
Author: Riley Wofford
Chicken breasts are pounded thin, wrapped around ham and cheese, breaded, and pan-fried in this classic Swiss dish. Make it a balanced meal by serving with a lightly dressed salad of winter chicories.
Author: Martha Stewart
Apples spiced with cinnamon and nutmeg serve as the filling for this double-crust Thanksgiving pie. A generous sprinkling of sanding sugar before baking makes the top sparkle.
Author: Martha Stewart
Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness.
Author: Martha Stewart
At their sweetest in fall and winter, these spuds make a crowd-pleasing side dish. Use the basic version without flavorings to make pie, biscuits, or souffles.
Author: Martha Stewart
This wild rice stuffing recipe is an unexpected addition to your Thanksgiving meal. It's delicious alongside a roast turkey.
Author: Martha Stewart
This simple white cracker recipe will be your new snacktime staple. You'll have to discard any scraps, since this dough can't be rolled again.
Author: Martha Stewart
Stock your freezer with these healthy single-serving dinners (or hearty lunches).
Author: Martha Stewart
Yukon Golds are mashed with plenty of butter and your choice of milk or cream, then simply seasoned with salt and pepper for this traditional Thanksgiving side dish.
Author: Martha Stewart
With a sunny arrangement of peak peaches, this dessert is summer in a pie plate. Make a ring of foil to protect the crust from browning too quickly: Cut a piece twice the size of the pie, fold it in half,...
Author: Martha Stewart
The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.
Author: Martha Stewart
These mini pancakes are so much more than a delicious breakfast. Use these silver dollar pancakes as the base for a variety of sweet or savory appetizers or desserts.
Author: Martha Stewart
Inspired by the flavors of Asian cooking, this pan-seared tuna burger has garlic and ginger mixed right into the juicy yellowfin. A crisp, acidic coleslaw balances the rich meatiness of the tuna. Serve...
Author: Martha Stewart
These pork ribs are rubbed with a blend of earthy spices and brushed with a slowly simmered sauce that has a slight kick. They come off the grill tender yet pleasingly chewy, with just the right hit of...
Author: Martha Stewart
Dark, sweet-tart balsamic vinegar adds tangy depth to roasted vegetables.
Author: Martha Stewart
This wonderful recipe for basic shortbread can be used to make Black-and-White Triangles, and Candied Ginger Shortbread Wedges.
Author: Martha Stewart
This couscous salad incorporates carrots, onions, and peas for a vegetable-filled dish.
Author: Martha Stewart
Having salsa on hand is a must in summer. This homemade version is so easy, why even bother with store-bought? We love the deep, slightly smoky flavors in this version.
Author: Martha Stewart
A traditional Pennsylvania Dutch dessert, these apple pastries are spiced with cinnamon and studded with raisins. Martha made this recipe on episode 708 of Martha Bakes.
Author: Martha Stewart
Lemon zest and juice add sunny flavor to this moist olive-oil cake. A slice is lovely as is, but a topping of fresh berries and whipped mascarpone cream really makes it sing.
Author: Martha Stewart
Loosely translated from Italian, osso buco means "bone with a hole." The meat that circles the bone is sweet and tender; the marrow inside the bone is creamy and rich.
Author: Martha Stewart
Use just about any fruit -- we like watermelon, grapefruit, kiwi, or pomegranate -- to make these simple, refreshing treats.
Author: Martha Stewart
Beer, traditionally found in this dish, ferments the batter and adds flavor to these delicious crepes suzettes.
Author: Martha Stewart
This simple recipe for delicious tomato soup is part of the Kirkland Signature Martha Stewart product line, available at Costco. It makes for a delicious lunch, and pairs perfectly with our Grilled Cheese...
Author: Martha Stewart
Napa cabbage, with its long crinkled leaves, is more delicate in flavor than green or red cabbage.
Author: Martha Stewart
You can make the ham broth and shred the ham hocks a day ahead. The next day, reheat to simmering, and cook the potatoes and green beans.
Author: Martha Stewart
A New England staple, this wholesome bread uses three different kinds of flour and is baked in a can. Martha made this recipe on episode 706 of Martha Bakes.
Author: Martha Stewart
Author: Martha Stewart
If you end up with leftover champagne after a party, use it to make champagne vinegar -- the base for a tasty vinaigrette.
Author: Martha Stewart
Salmon is a versatile, ultra heart-healthy superfood, and its preparation possibilities are endless. Here, a skinless roasted fillet creates a simple but swanky dinner when paired with Steamed Potatoes...
Author: Martha Stewart