We used flavorful sweet potatoes instead of white potatoes, baked them, and topped them with a drizzle of sour cream and a small amount of crumbled bacon.
Author: Martha Stewart
Oysters on the half shell are baked with spinach, and a rich, buttery sauce flavored with champagne and shallots.
Author: Martha Stewart
Succulent lobster is teamed with clams, cod, and the Portuguese sausage known as linguica in this luxurious take on the traditional Spanish rice dish. This recipe comes from the cookbook Mad Hungry by...
Author: Martha Stewart
A purée of bourbon and plump Medjool dates suffuses this divinely intense dessert; it gets swirled into both the batter and the caramel glaze. This recipe comes from Martha Stewart's Cake Perfection:...
Author: Martha Stewart
This light cake filled with delicious Green Tea Pastry Cream is best assembled on the day it is being served. Refrigerate, assembled and uncovered, up to 1 day. Martha made this recipe on episode 508 of...
Author: Martha Stewart
Treat Easter guests to an elegant and easy-to-make roasted lamb dinner from Osterio Del Circo chef Michael Galata. Complete the meal with his savory Stuffed Artichokes.
Author: Martha Stewart
Debra Satterthwaite of Carmel, Indiana, put a twist on a classic sugar-cookie recipe with the addition of lemon zest, ginger, and fresh mint.
Author: Martha Stewart
With a few healthy swaps, classic summer dishes like sautéed corn can pack outsize nutritional benefits. Quinoa offers a boost of fiber and protein to the caramelized corn and scallion mixture. Instead...
Author: Lauryn Tyrell
You'll love this tasty pasta dish from Carol McElheney of Elk Grove, California. This recipe calls for cauliflower, anchovies, and red-pepper flakes, a trio of ingredients often combined in classic Italian...
Author: Martha Stewart
Warm weather calls for light and delicious main-course salads like this one with chicken, zucchini, and homemade croutons.
Author: Martha Stewart
Toss this broccoli in lime juice and soy sauce, and finish it with a topping of toasted chopped cashews. Enjoy it with teriyaki chicken, ribs, or our Sriracha-Glazed Chicken.
Author: Martha Stewart
We may tell you the vanilla ice cream on top of this pie is optional, but you'll know what to do.
Author: Martha Stewart
For the velvety filling in these cinnamon-and-allspice whoopie pies, a caramel sauce is folded into buttercream. A rim of pink rock salt brings it all together so every bite has a delicate balance of sweet...
Author: Martha Stewart
Give the idea of breaking bread a whole new meaning with this festive reimagining of classic Parker House Rolls. Place this stunner on the table and let family pull pieces off in a rustic fashion, or cut...
Author: Sarah Carey
Our Jewish-Deli strata features garnishes like capers, red onion, and lemon add freshness to this bagels-and-lox-inspired strata.
Author: Martha Stewart
This grown-up sundae melds cream sherry and honey into a syrupy sauce that plumps up driedfall fruits, turning an everyday scoop into an extravagance. Cream sherry is a rich, sweet, dark version of sherry,...
Author: Martha Stewart
A tangy and sweet cocktail complements a savory vegetarian Italian dish such as Eggplant Parm Stacks.
Author: Martha Stewart
One measure of a healthy menu is a palette of colors. Salads don't get much more colorful than this one, which features yellow and red baby beets and sugar snap peas lightly tossed in vinaigrette.
Author: Martha Stewart
Author: Martha Stewart
Chickpeas and Parmesan cheese add a layer of nuttiness when incorporated into the dough of these crackers. Serve them alongside your favorite dip for a simple appetizer.
Author: Martha Stewart
This colorful and delicious tart is stacked with fresh sliced strawberries. The puff-pastry crust couldn't be simpler to make, but pistachios give it an eye-catching, elevated appearance.
Author: Martha Stewart
Bolstered by oats, whole-wheat flour, and wheat germ, these easy-to-bake muffins make satisfying treats any time of day.
Author: Martha Stewart
Scented geraniums lend their perfume and subtle flavor to this rich dessert.
Author: Martha Stewart
We're addicted to this simple, sophisticated pressed sandwich. The buttery pear plays beautifully off the tangy mustard.
Author: Martha Stewart
Vary the sauce with any tender herbs you have on hand. Top the pasta with our Grilled Sea Scallops and Fennel.
Author: Martha Stewart
Because mustard greens are on the cusp of chewy, it's a good idea to let the salad stand for a few minutes once you've tossed everything together. This will give the leaves a chance to soften.
Author: Martha Stewart
While the kale is cooking, start preparing the pork chop so that both are ready at the same time.
Author: Martha Stewart
Rounds of green zucchini and yellow squash top off this classic frittata with a mosaic of color.
Author: Martha Stewart
These flaky, cheesy appetizers are the perfect addition to any occasion.
Author: Martha Stewart
This recipe comes to us courtesy of chef Riad Nasr, of Balthazar restaurant in New York City.
Author: Martha Stewart
A mix of Dijon mustard, briny capers, chopped cucumber, and dill brings unexpected flavor and crunch to deviled eggs. It's easy to forget that these cocktail snacks are low in fat -- not to mention high...
Author: Martha Stewart
The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. Use a vegetable peeler to shave the Pecorino Romano.
Author: Martha Stewart
This stuffing was adapted from a recipe by Dennis and Judy Mareb of Windy Hill Farm in Massachusetts. They have been featured before in our magazine and on our television show.
Author: Martha Stewart
Lemon zest brightens brightens up these oatmeal cookies for a delicious wintry treat.
Author: Martha Stewart
Maple syrup not only flavors this luscious cheesecake, but it also is brushed on thinly sliced pears that are broiled to create a very unique decoration atop this festive dessert.
Author: Martha Stewart
Author: Martha Stewart
Stir or shake up a round of these festive drinks to get the party started.
Author: Martha Stewart
Roasted sugar pumpkin is tossed with pasta and creamy cheese for a comforting main dish.
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
Eggs baked atop individual pizzas withthinly sliced prosciutto add a ham-and-egg heartiness to a family favorite.
Author: Martha Stewart
Use this recipe to make Mint Chocolate-Chip Cake and Swirly Cupcakes.
Author: Martha Stewart
Try serving this healthy sautéed broccoli rabe side dish with our Garlic-Roasted Chicken Breasts.
Author: Martha Stewart
The recipe for this bread, also known as schacciata in Italian, comes to us from Jim Lahey of the Sullivan Street Bakery in New York City.
Author: Martha Stewart
Charring half the cabbage in a dry skillet lends a subtle char that contrasts nicely with the fresh crunch of the raw leaves.
Author: Martha Stewart
Use this recipe to make our Blackberry Buttermilk Cake.
Author: Martha Stewart
Author: Martha Stewart
Layers of phyllo dough make a quick crust for this savory pie. For the filling, fresh spinach is sauteed with onion and garlic, then stirred into a combination of ricotta and Parmesan cheeses, fresh dill,...
Author: Martha Stewart
This is a spicy marinade for the salmon. The lemon zest gives a flavorful boost to the couscous.
Author: Martha Stewart
The trick to this dish is to bake it much longer than you might expect and keep pushing down the mixture with a spatula to release the moisture.From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan...
Author: Martha Stewart
You can try any combination of dried fruits and nuts to make delicious variations of this cookie. Bananas, mangoes, and macadamias lend a tropical note; hazelnuts and pecans go well with figs, pears, and...
Author: Martha Stewart