A good-quality jarred tapenade -- a salty olive paste -- makes these hors d'oeuvres a breeze to put together.
Author: Martha Stewart
Individual pineapple upside-down cakes sitting in a pool of decadent rum caramel are a guaranteed crowd-pleaser. Martha made this recipe on "Martha Bakes" episode 710.
Author: Martha Stewart
Madhur Jaffrey shares the easiest way to cook basmati rice, also known as saaday basmati chawal. Salt is generally not added, as it is meant to be eaten with well-seasoned food, such as Jaffrey's Chicken...
Author: Martha Stewart
Brightened with navel orange segments and fresh ginger, this traditional cranberry sauce is the perfect accompaniment to our Classic Brined and Roasted Turkey.
Author: Martha Stewart
This brunch favorite is sweet, savory, and a little spicy.
Author: Martha Stewart
This eggplant ricotta bake satisfies a craving for simple comfort food.
Author: Martha Stewart
Shake up your dinner rut with this PM-play on shrimp and grits. Here, smoky Andouille sausage and juicy shrimp are seared in the skillet and then arranged on top of a comforting bowl of cheesy grits. A...
Author: Lauryn Tyrell
Inspired by gribiche, the French sauce traditionally served with steamed asparagus, this salad takes a modern approach by grilling the spears then piling them on a platter with sliced hard-cooked eggs....
Author: Lauryn Tyrell
Thick with blueberries, this streusel-encrusted cake is delicious for breakfast or dessert.
Author: Martha Stewart
This simple-to-make, hearty appetizer features goat cheese and wild mushrooms atop crisp baguette rounds.
Author: Martha Stewart
This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest. Martha made this recipe on episode 706 of Martha Bakes.
Author: Martha Stewart
As the pie bakes, the filling separates into a silky, creamy custard base with a featherlight souffleed pumpkinlayer on top.
Author: Martha Stewart
Using three kinds of cheese -- extra-sharp cheddar, Gruyere, and cream cheese -- is the key to this dip's deep flavor and perfectly gooey texture.
Author: Martha Stewart
The bite of lemon, arugula, and onion cuts through the richness of these crisp cutlets.
Author: Martha Stewart
In this easy sheet-pan supper, sweet Italian sausages are teamed with wedges of cabbage and kabocha squash, then the whole thing is drizzled with a mustardy apple-cider vinaigrette. Because cabbage releases...
Author: Martha Stewart
Corn's natural sweetness lets these simple muffins veer in to sweet or savory territory with ease.
Author: Martha Stewart
An omelet, especially one with lots of veggies and lean meat, is a satisfying solution for time-strapped nights -- particularly when you're only cooking for one or two. Complete the meal with a green salad...
Author: Martha Stewart
Chicken breasts are rolled with a tasty filling of broccoli rabe and low fat ricotta.
Author: Martha Stewart
We love this recipe when made with pecans, but any firm nuts, such as cashews or walnuts, will work well.
Author: Martha Stewart
This prime rib roast is a perfect Sunday dinner, with leftovers for sandwiches.
Author: Martha Stewart
Cashews, hazelnuts, walnuts, almonds, or pecans are all fine substitutes for the macadamia nuts.
Author: Martha Stewart
After months of outdoor barbecuing, grilling moves indoors with this stove-top sandwich. It's piled high with thinly sliced flank steak, charred onions, and melted Gruyere.
Author: Martha Stewart
Amp up the flavor of mild turkey patties with ginger, garlic, soy sauce, and sesame oil, and top them with buttery Havarti cheese and slivers of tangy pineapple hot off the grates. Sandwich the stack in...
Author: Martha Stewart
The pasta-bilities are endless with this recipe that yields a supple, springy fresh egg pasta dough that's so easy to work with, you won't even need a pasta maker-a rolling pin will do just fine. A combination...
Author: Greg Lofts
This hearty one-pot meal is perfect for weekend dinners when you have time to let the dish cook.
Author: Martha Stewart
We've hatched some delicious flavor combinations for deviled eggs recently, but this classic recipe is always on our must-make list for entertaining.
Author: Martha Stewart
Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.
Author: Martha Stewart
This baked pudding is also called kugel. It's made with noodles and often eaten during Jewish holidays. Serve it as a side dish with meat and vegetables.
Author: Martha Stewart
The combination of tender leaks and carrots make for a tasty side dish.
Author: Martha Stewart
This tangy shrimp dish served over rice comes courtesy of Annette Osterlund of Boulder, Colorado.
Author: Martha Stewart
Here's a recipe so easy you can memorize it, just combine cubes of frozen mango with maple syrup or agave and lemon juice and freeze. This frozen treat is a boon for those looking to get more use out of...
Author: Lauryn Tyrell
The vibrant colors of this green bean, corn, and tomato salad come from an artful blend of late-summer vegetables.
Author: Martha Stewart
This easy hearty cornbread dish is great during the holidays when you need to feed a crowd quickly and easily. It's a little like a Tex-Mex riff on lasagna with a filling of shredded chicken (leftover...
Author: Lauryn Tyrell
Chopped scallions are sprinkled on a potato salad made with Yukon golds.
Author: Martha Stewart
Spice-rubbed chicken breasts are grilled gently until they turn mahogany.
Author: Martha Stewart
Transform the classic cake into an equally crowd-pleasing pie with a buttery crust and rich chocolate, pecan, and coconut filling.
Author: Martha Stewart
Butter is swapped out for coconut oil in this oh-so-simple seafood dish. Make sure your scallops are nice and dry before searing -- this is key to achieving a golden crust.
Author: Martha Stewart
Pepper jelly makes a spicy-sweet match for soft cheeses, such as goat or Camembert (or even cream cheese) -- especially when served atop crackers or crostini. You can also use the jelly as a glaze for...
Author: Martha Stewart
This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.
Author: Martha Stewart
Our icebox pie has multiple delightful layers: a graham-cracker crust, a raspberry-vanilla custard filling, whipped cream, and fresh berries.
Author: Martha Stewart
For a quick sauerkraut, we cooked packaged coleslaw mix with cider vinegar, onion, and caraway seeds. These flavors pair nicely with the pork and potatoes.
Author: Martha Stewart
Brushing the cake layers with a simple syrup before frosting keeps the cake from crumbling and drying out.
Author: Martha Stewart
The crispy iceberg lettuce and creamy blue cheese dressing make this steak-house style salad a no-brainer side dish with your steak and potatoes dinner.From the book "Mad Hungry," by Lucinda Scala Quinn...
Author: Martha Stewart
This simple and light shrimp dish is great when served with crusty bread, pasta, or polenta. For an extra kick, season shrimp with a pinch of cayenne.
Author: Martha Stewart
An easy spice rub takes roasted chicken legs to the next level. Cinnamon is the star ingredient while ground cumin and fresh ginger play supporting roles.
Author: Martha Stewart
Even nonbakers will find this traditional Passover cookie an easy-to-make dessert. With just four ingredients, the macaroons can be whipped up in under 20 minutes. Feel free to dip cooled macaroons in...
Author: Martha Stewart