Cube steak is an affordable option for this classic dish, though Lucinda prefers using flavorful sirloin in her version.
Author: Martha Stewart
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 eggplant ricotta bake satisfies a craving for simple comfort food.
Author: Martha Stewart
Freshly brewed espresso amps up the rich pastry cream that's piped into these delicate puffs. Martha made this recipe on episode 611 of Martha Bakes.
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
The combination of tender leaks and carrots make for a tasty side dish.
Author: Martha Stewart
Nothing screams summer quite like a pretty pink watermelon cocktail.
Author: Martha Stewart
Spreading good cheer is easy -- greet guests with a citrusy twist on punch.
Author: Martha Stewart
Brushing the cake layers with a simple syrup before frosting keeps the cake from crumbling and drying out.
Author: Martha Stewart
These are classic pot pies, with veggies, chicken, and golden crust. No one will resist them.
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
Satisfy your sweet tooth with this recipe that pairs gooey chocolate with salty, crunchy pretzels.
Author: Martha Stewart
The perfect make-ahead brunch, this casserole has the flavors of a blintz in French toast form. Instead of the more traditional cottage cheese, creamy ricotta goes into the custard poured on top of the...
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
Author: Martha Stewart
A red-wine sauce made with dried fruits imparts dramatic color and a pleasing tartness to this pork-chop dish.
Author: Martha Stewart
These scones are light yet hearty. Fresh apple keeps them moist, buttermilk contributes tenderness, and oats add a pleasantly toothsome texture.
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
Spice-rubbed chicken breasts are grilled gently until they turn mahogany.
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
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
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
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
This rich and creamy pasta dish is the epitome of satisfying Italian comfort food. Since it's a quick 35 minutes to make, why not make it for dinner tonight?
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
Fresh cranberries bring a pleasing tartness and beautiful ruby color to basic applesauce.
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
Chefs Julia Child and Jacques Pepin shared their recipe for this mouthwatering cake, a log-shaped cake made from a souffle-like mixture.
Author: Martha Stewart
Cashews, hazelnuts, walnuts, almonds, or pecans are all fine substitutes for the macadamia nuts.
Author: Martha Stewart
These little cookies showcase a perfect pairing of peanut butter and chocolate.
Author: Martha Stewart
This prime rib roast is a perfect Sunday dinner, with leftovers for sandwiches.
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
Use these glistening candied fruits to garnish the Hummingbird Cake.
Author: Martha Stewart
Chevy Chase helps Martha make a healthy school lunch for kids using seasonal fruit: apple butter.
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 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
This Sweet-and-Sour Cucumber Salad is spiced with a little dry mustard.
Author: Martha Stewart
Author: Martha Stewart
Fold this Mexican-style mixture into corn tortillas for our Beef Tacos, or try it in our Classic Taco Salad, on top of sweet potatoes, or as a hearty addition to stews.
Author: Martha Stewart
Deviling quail eggs is almost as easy as chicken eggs, and the result is infinitely cuter! Here, the filling is simply flavored with mayonnaise, Dijon, and a touch of fresh lemon juice.
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
With a few simple seasonings, these potatoes are a delicious option when served with dinner or breakfast.
Author: Martha Stewart
This vegetarian dish is satisfyingly warm and nourishing on a winter's day.
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
Two types of pork -- bacon and spareribs -- and cabbage -- Savoy and sauerkraut -- are the stars in our version of the hearty Polish soup known as kapusniak.
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
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
This hearty soup is perfect for lunch or a light supper.
Author: Martha Stewart