The custards are based on French pots de creme ("potted custards"), which are baked in individual cups or ramekins.
Author: Martha Stewart
An American-born beauty, the cheesecake gets upgraded with a triple dose of chocolate. It's in the crust, in the filling, and over the top. To help prevent cracks, turn off the oven and let the cheesecake...
Author: Martha Stewart
This warming potato gratin, a great addition to the holiday table, is so simple that you'll want to make it all year long.
Author: Martha Stewart
Choose best-quality tuna that's packed in olive oil for this dish. Even after draining it, you'll get moister, richer results than if you used water-packed tuna.
Author: Martha Stewart
These colorful peppers are great on sandwiches, in pasta dishes, or as part of an antipasto platter. The recipe can easily be doubled, and the peppers can be stored in an airtight container in the refrigerator...
Author: Martha Stewart
A whole chicken is an easy, efficient weeknight meal when roasted at high heat on a bed of vegetables. Mustard adds a welcome tang to the recipe.
Author: Martha Stewart
Add any spring vegetables to this dish, but make sure to choose fresh and tender ones that will cook in a flash.
Author: Martha Stewart
Layer these earthy pancakes with sausage patties and fried eggs for a hearty, crowd-pleasing breakfast. Or go lighter and top with yogurt and fresh fruit. Either way, don't skimp on the maple syrup!
Author: Martha Stewart
This batter is thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake will not form, so flip when the edges start to set.
Author: Martha Stewart
If you don't have a grill, you can cook the chicken, asparagus, and onion slices on a grill pan or under the broiler. You'll need to increase the cooking time slightly for this Grilled Chicken and Asparagus...
Author: Martha Stewart
This cream is the perfect filling for mini Boston Cream Pie Cupcakes that will please any crowd.
Author: Martha Stewart
Remember Mom's heavenly angel food cake? Ours has the same ethereal texture (due to egg whites) but with a bright burst of lemon flavor, thanks to fresh juice and zest. Fluffy citrus cream frosting and...
Author: Martha Stewart
This brightly colored salsa is highlighted by the peppers, radishes and red onions
Author: Martha Stewart
Using Gruyere cheese makes this sauce a little richer and it blends well with cauliflower.
Author: Martha Stewart
Equal parts buttermilk, sour cream, and mayonnaise give this blue cheese dressing its richness. Serve with Jalapeno Poppers.
Author: Martha Stewart
Nothing says home cooking like meatloaf, all the better when it's an old family recipe, like this one.
Author: Martha Stewart
In a French-inspired dish, fish fillets arewrapped around a spinach filling, which helpskeep them moist during baking.
Author: Martha Stewart
Don't be fooled by this simply dressed cupcake. We hid its sweet secret inside: a creamy, fluffy peanut butter filling.
Author: Martha Stewart
Mango sauce is a wonderful and healthy alternative to typical waffle condiments like butter and syrup.
Author: Martha Stewart
While we love bulgur in a traditional tabbouleh, this high-fiber, quick-cooking grain can do so much more. Try it in our California-Style Veggie Burgers or serve it as a tasty, healthy side dish with dinner...
Author: Martha Stewart
Nutty Gruyere cheese and crunchy toasted breadcrumbs take the classic steakhouse side to the next level. It'll quickly become a family favorite.
Author: Martha Stewart
Author: Martha Stewart
This classic Thanksgiving recipe comes from Jean Clapp of Ipswich, Massachusetts.
Author: Martha Stewart
Author: Martha Stewart
Traditionally baked for Christmas and Easter festivities, these buttery shortbread cookies call for a trio of classic Greek ingredients: almonds, honey, and a special liqueur made from the resin of the...
Author: Martha Stewart
Overworking the dough will make the scones tough, so handle it as little as possible. The dough should come together into a rough mound and should feel slightly sticky.
Author: Martha Stewart
This lovely dessert, homemade toffee-chocolate matzah, offers a sweet take on the usual recipe and is a crowd-pleaser at Passover seders. Recipe is courtesy of Phillip Guttmann.
Author: Martha Stewart
This basic marinade imparts a bright flavor and keeps meats moist. It's perfect for grilling and also enhances the flavors of fresh vegetables, tofu, and soft cheeses. The marinade doesn't work well as...
Author: Martha Stewart
This is the perfect sauce for our grilled salmon with citrus sauce.
Author: Martha Stewart
Moist cake is topped with three layers of ice cream and fluffy meringue in this old-fashioned dessert.
Author: Martha Stewart
Serve as a sweet finish to a meal; dip into melted semisweet chocolate, let set, then pack as a gift; or finely chop and stir into muffin batter or scone dough.
Author: Martha Stewart
Affordable chuck roast is a great choice for stews because it becomes tender and flavorful as it simmers. Cutting the meat into small pieces shortens the cooking time.
Author: Martha Stewart
Use this crisp topping when making Emeril's Apple and Cranberry Crisp.
Author: Martha Stewart
This simple, hearty pasta recipe is courtesy of Scott Conant.
Author: Martha Stewart
This cake is a sweet addition to any breakfast or brunch menu. This recipe was first published in "Martha Stewart's Baking Handbook."
Author: Martha Stewart
This new take on spaghetti is baked with fresh mozzarella, canned tomatoes, and aromatic basil for a crispy casserole main dish.
Author: Martha Stewart
This simple turnip side dish goes well with steak, burgers, pork, or chicken.
Author: Martha Stewart
Celebrate warmer breezes by sharing a tropical combo: fruity rum drinks and Chicken Satay Skewers with a spicy peanut sauce.
Author: Martha Stewart
Diced potatoes tossed with salt, pepper, and chives make a homey, quick side dish suitable for breakfast or dinner.
Author: Martha Stewart
Prepare this traditional ham the night before serving. Serve with Beaten Biscuits.
Author: Martha Stewart
Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.
Author: Martha Stewart
Author: Martha Stewart
One basic dough can make very different but equally delectable cookies -- Spritz Butter Cookies, Cut-Out Butter Cookies, and Icebox Butter Cookies.
Author: Martha Stewart
This is the easiest cheesecake to make-it takes just 15 minutes to assemble and doesn't require a water bath. When berries are in season, you can serve them instead of the compote.
Author: Martha Stewart
The long, relatively thin cut known as hanger steak may be labeled "butcher's steak," "bistro cut," or, if already cut lengthwise into two pieces, "steak strips." To prevent an overly chewy texture, hanger...
Author: Martha Stewart
This quick and easy treat is ideal for a warm summer night.
Author: Martha Stewart