The classic flavor combination of fennel and orange makes a wonderful winter salad.
Author: Martha Stewart
Serve these turnip oven fries with roasted chicken, burgers, or mussels.
Author: Martha Stewart
Inspired by a 1960s classic, this side dish calls for Arborio rather than conventional rice, resulting in a chewy and creamy texture.
Author: Martha Stewart
One of Martha's all-time favorite gelatin desserts, blancmange is like a large-format panna cotta. In French, 'blanc' means white and 'manger' means to eat. Martha ups the ante by making hers with cinnamon-steeped...
Author: Martha Stewart
This Greek-style dish can be assembled and then frozen for up to three months. When you're ready to bake, it can go straight from the freezer into the oven.
Author: Martha Stewart
Cookinghalibut in lemon-and-thyme-infused broth imparts a delicatetaste. The poaching liquid is delicious, too, so serve thisdish with a spoon.
Author: Martha Stewart
This firm, short-grain rice gets its name from the Italian town of Arborio and goes well with Chicken Livornese.
Author: Martha Stewart
These tasty meatloaves are just right for a busy family; serve them hot from the oven, at room temperature, or even chilled.
Author: Martha Stewart
Espresso powder intensifies the chocolatey taste of these elegant little cookies.
Author: Martha Stewart
This healthy recipe for oven-roasted salmon is courtesy of chef Eric Ripert. Serve it with his Tarragon Sabayon.
Author: Martha Stewart
What could make traditional red velvet cake even better? Chocolate, of course!
Author: Martha Stewart
The secret to making delicate scones is handling the dough as little as possible. Another tip: If you don't have buttermilk, you can substitute 1/2 cup plain yogurt whisked with 2 tablespoons milk.
Author: Martha Stewart
Dress up pizza dough with a topping of Pecorino Romano cheese and caramelized onions to create this crowd-pleasing onion focaccia.
Author: Martha Stewart
For a handheld treat that takes the cake, try these cute confections -- they combine the flavor of classic banana bread with a creamy spiced frosting.
Author: Martha Stewart
Try these vegetarian quesadillas on your next meatless Monday. Serve them with your favorite salsa.
Author: Martha Stewart
This traditional Tuscan Panzanella summer salad is a mix of bright flavors and textures-tomatoes, bocconcini, red onion, basil, and crusty bread.
Author: Martha Stewart
The kransekake, which translates to "wreath cake", is the signature cake of Norway and a showstopping confection that is made for special occasions. And as impressive as a tall tower made out of eighteen...
Author: Martha Stewart
A soulful, satisfying main that's inexpensive, relies on basic pantry staples, and is relatively hands-off-now that's a winner. Our Italian-esque chicken supper combines juicy chicken legs with the bold...
Author: Greg Lofts
In this summery salad, sweet watermelon is the perfect foil for tangy feta cheese.
Author: Martha Stewart
With three shades of chocolate, these cakes are as pleasing to the eye as they are to the sweet tooth.
Author: Martha Stewart
Other mix-ins include sliced black olives, chopped fresh parsley, chopped fresh chives, walnut pieces, chopped dill pickles, and capers.
Author: Martha Stewart
A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried. Our version features cheese and cooked vegetables. Sour cream, shredded lettuce, sliced...
Author: Martha Stewart
This Moroccan chicken recipe serves four-making it just the thing to serve at your next small dinner party.
Author: Martha Stewart
Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.
Author: Martha Stewart
A delicious Dijon vinaigrette brings all the ingredients together in this simple salad.
Author: Martha Stewart
Grate some zucchini for surprisingly delicious cupcakes. This recipe was submitted by reader Ian Young of Oakland, California.
Author: Martha Stewart
This sweet and simple sheet cake marries two great flavors that just plain belong together: rich and tender chocolate cake, and creamy peanut-butter frosting. For maximum fluff, go for a classic smooth...
Author: Martha Stewart
Almonds, walnuts, pecans, cashews, and hazelnuts come together with caramel for this crunchy, nutty tart that satisfies.
Author: Martha Stewart
These individual mac-and-cheese casseroles call for pungent Parmesan and extra-sharp cheddar, which means the noodles get away with less-than-usual amounts of cheese. Low-fat milk, chicken stock, and olive...
Author: Martha Stewart
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
Ricotta and pureed Butternut squash add extra creaminess to this new Macaroni and Cheese-a favorite comfort-food.
Author: Martha Stewart
Luscious flourless chocolate cake is a staple dessert for people who follow a gluten-free diet. Many of these cakes rely on butter for richness, but the secret to this dairy-free recipe is coconut oil....
Author: Martha Stewart
Stuff this homemade Italian bread with cured meats and cheeses, or simply dip it in olive oil.
Author: Martha Stewart
Our version of the limoncello-lemon-infused Italian liqueur-is bright and refreshing.
Author: Martha Stewart
A stir-in of cilantro and lime juice transforms plain cooked rice into a lively side that's an ideal accompaniment for Mexican main dishes, such as Chicken Fajita Tostadas.
Author: Martha Stewart
Use this recipe from "Martha Stewart's Cooking School" to prepare fluffy rice pilaf.
Author: Martha Stewart
This lemon bundt cake is the perfect addition to any springtime dinner party.
Author: Martha Stewart
These cheerful nibbles are inspired by Martha's signature lemon meringue pie. Martha made this recipe on Martha Bakes episode 308.
Author: Martha Stewart
Our fresh Basil Pesto brings summery flavor to this homemade pizza.
Author: Martha Stewart
When asparagus stalks are at peak-season freshness in the spring, asparagus with Hollandaise sauce is a classic pairing worth revisiting. In Martha's easy-to-make version, the normally fussy sauce comes...
Author: Martha Stewart
Although Herbes de Provence can be found in most grocery stores, it is easy to prepare your own mixture. The combinations can vary, but thyme and savory are generally used; rosemary is included for lamb...
Author: Martha Stewart
This soup combines the fiber and protein of the lentil with the high vitamin K in the chard.
Author: Martha Stewart
Use this fluffy orange cream-cheese frosting recipe with our Carrot-Ginger Layer Cake.
Author: Martha Stewart
This Chinese-inspired favorite comes together even faster when you use leftover cooked noodles. This recipe makes for a delicious lunch.
Author: Martha Stewart
This sweet pickleled watermelon rind makes an unusual addition to a relish tray for a deliciously surprising snack.
Author: Martha Stewart
This luminous gelled ring alludes to the canned cranberries of midcentury holiday tables. We've amplified the flavor with cherries.
Author: Martha Stewart
Arguably, this is the best idea for a combination anyone has ever had.
Author: Martha Stewart
Here's the easy way to prepare moist, tender chicken breasts in the oven. Use for sandwiches, salads, tacos, soups, and casseroles, or simply serve with vegetables and potatoes for a complete meal.
Author: Martha Stewart