Three types of ground meat, aged cheese, and fresh herbs converge for a meatball that's light yet super flavorful, especially when paired with fresh tomato sauce.
Author: Martha Stewart
This vegetarian dish is satisfyingly warm and nourishing on a winter's day.
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
Delicately battered onion rings can be made at home without fuss; seltzer, or carbonated water, is the secret ingredient. Fried parsley adds a steakhouse flourish.
Author: Martha Stewart
Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. This dish will warm you on chilly fall and winter nights.
Author: Martha Stewart
Roasting halved papayaswith brown sugar and gingerdeepens the fruit's naturalsugars; a dash of cayenneand a squeeze of lime furtherenliven the dish.
Author: Martha Stewart
This cinnamon-spiced French toast is a delicious make-ahead recipe to serve a crowd at your next brunch.
Author: Martha Stewart
These little cookies showcase a perfect pairing of peanut butter and chocolate.
Author: Martha Stewart
Chicken breasts are rolled with a tasty filling of broccoli rabe and low fat ricotta.
Author: Martha Stewart
This mix will keep all winter if stored in an airtight container. A dollop of fresh whipped cream is a perfect complement to a mug of cocoa, but you can also add a pinch of cinnamon for Mexican hot chocolate...
Author: Martha Stewart
Author: Martha Stewart
Dollops of peanut butter filling are spooned onto brownie batter; pulling a knife back and forth through both results in a marbleized look.
Author: Martha Stewart
Use this lush white sauce to make our Lasagna Bolognese.
Author: Martha Stewart
Honeycrisp apples have a firm texture that holds up well during baking; Macoun, Empire, or Fuji are other good choices. Fresh (or frozen) cranberries contribute flavor as well as some juice; do not substitute...
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
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
Martha's made many versions of these cookies over the years. Her latest, greatest recipe boasts crisp edges, chewy centers, and best of all, lots and lots of chocolate chips -- a whopping 4 1/2 cups go...
Author: Martha Stewart
Spreading good cheer is easy -- greet guests with a citrusy twist on punch.
Author: Martha Stewart
Top round roast is low in fat but has great flavor, enhanced here by a rosemary-garlic rub.
Author: Martha Stewart
Serve this fennel and olive salad alongside our potato and onion frittata for a delicious breakfast or brunch menu.
Author: Martha Stewart
Stuffing that is to be cooked inside turkey should be warm or at room temperature; it should not be refrigerated. Be sure you are ready to stuff the turkey soon after stuffing is made.
Author: Martha Stewart
This jellylike sweet is traditionally flavored with rose water. When pouring the syrup into the cornstarch mixture, be careful not to let the mixture coat the sides of the pan.
Author: Martha Stewart
This moist and delicious Pumpkin Spice Cake with Honey Frosting is a nice alternative to pumpkin pie.
Author: Martha Stewart
This English pastry is noteworthy for its slick of jam topped with fragrant frangipane. Martha made this recipe on Martha Bakes episode 605.
Author: Martha Stewart
Add this zesty pork-chop recipe to your weeknight rotation.
Author: Martha Stewart
Reminiscent of baked potatoes topped with bacon and chives, this side dish envelops vibrant red potatoes in a tangy blue cheese and buttermilk dressing.
Author: Martha Stewart
Looking for a one-of-a-kind appetizer to serve at your next party? Try these mouthwatering bacon-wrapped water chestnuts, sure to have your guests coming back for seconds.
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
The vibrant colors of this green bean, corn, and tomato salad come from an artful blend of late-summer vegetables.
Author: Martha Stewart
This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites.
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
We skipped the cream on top to let the tropical custard filling be the star.
Author: Martha Stewart
Sprigs of rosemary add a beautiful aroma to these simple roasted potatoes.
Author: Martha Stewart
Author: Martha Stewart
What goes into a traditional bouillabaisse? That depends on whom you ask. But a pot typically includes at least four kinds of fish -- some firm and some soft -- as well as fennel, garlic, olive oil, onion,...
Author: Martha Stewart
Puffy Yorkshire pudding is a classic English accompaniment to roasted meats. This version comes from author Molly Stevens's cookbook "All About Roasting."
Author: Martha Stewart
These are classic pot pies, with veggies, chicken, and golden crust. No one will resist them.
Author: Martha Stewart
Use this recipe to make our Peanut Butter Whoopie Pies.
Author: Martha Stewart
Brushing the cake layers with a simple syrup before frosting keeps the cake from crumbling and drying out.
Author: Martha Stewart
We love egg-based challah (or brioche) for its golden color and rich texture, but you can use Italian or white sandwich bread instead.
Author: Martha Stewart
White-wine vinaigrette brings out the delicate flavor of watercress without overwhelming it in this quick side salad.
Author: Martha Stewart
Author: Martha Stewart
This oven-roasted asparagus and leek recipe is simply delicious. If thick asparagus is unavailable, use thin spears, and adjust the cooking time; thin asparagus will cook faster.
Author: Martha Stewart
For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated. If you'd like to try a variation, see what ingredients to add: Spice Cookie Dough, Chocolate Cookie Dough, Citrus...
Author: Martha Stewart
A New York classic, these iconic cookies are more like flat cakes coated with chocolate icing on one half and vanilla on the other. Martha made this recipe on episode 702 of Martha Bakes.
Author: Martha Stewart
For a just-right side dish, mix up our Basic Potato Salad, replacing the mayo with 1/2 cup olive oil and 1 tablespoon Dijon mustard.
Author: Martha Stewart
Layering pecans between sheets of store-bought phyllo adds a nice crunch to this tart's flaky foundation.
Author: Martha Stewart
In this method adapted from Giuilano Bugialli's "Classic Techniques of Italian Cooking," dry pasta such as penne or rigatoni bakes with fresh or canned tomatoes. The result: Deeply flavorful, tender, authentic...
Author: Martha Stewart
This wonderful and hearty recipe for old-fashioned chicken and dumplings is courtesy of Scott Peacock.
Author: Martha Stewart