Apple tones down the tart cranberries and orange zest provides zip to the sauce in this fresh, no-cook cranberry relish.
Author: Martha Stewart
To fast-track this recipe, substitute 5 3/4 cups of coleslaw mix for the cabbage and carrots.
Author: Martha Stewart
The perfect dessert: traditional Passover sweets that are crunchy on the outside, moist and chewy on the inside. And did we mention they're easy to make?
Author: Martha Stewart
An added bonus of making your own dough: pizza any night of the week! Prep it on Sunday, and it'll keep in the fridge for up to three days. The flavor actually gets better over time with the slow fermentation,...
Author: Martha Stewart
This bubbly and cheesy dish makes for a delicious dinner party side. Serve with Salt and Pepper Crusted Rack of Lamb and Wilted Mustard Greens.
Author: Martha Stewart
Who can resist an attractive assortment of freshly baked holiday cookies? Use our All-in-One Cookie Dough when making these.
Author: Martha Stewart
Author: Martha Stewart
The name of this classic soup comes from its two main ingredients: egg (avgo)and lemon juice (lemoni).
Author: Martha Stewart
The balsamic glaze on these pearl onions lends a sweetness to this side dish that's perfect for Thanksgiving dinner, but easy enough for a weeknight. Serve with our Salt and Pepper Turkey.
Author: Martha Stewart
Our quick version of pizzaiola is brimming with Italian flavors: tomatoes, mozzarella, and oregano. Serve it with a side of your favorite pasta.
Author: Martha Stewart
Vegetable cakes (such as carrot and zucchini) are the perfect platform for swoops of this tangy Perfect Cream Cheese Frosting.
Author: Martha Stewart
Bread sticks make delicious, fuss-free snacks and hors d'oeuvres, and they're surprisingly simple to make.
Author: Martha Stewart
A good Pan-Fried Steak can stand on its own, but sometimes a sauce gives it that extra oomph. To make this quick and easy pan sauce, you need just two ingredients: a liquid and a thickener, such as red...
Author: Martha Stewart
For an All-American cookout, be sure to put some chicken wings on the grill.
Author: Martha Stewart
This rosy winter crisp is bursting with pears and cranberries.
Author: Martha Stewart
This salad sounds simple, but the flavors meld together perfectly, making it a go-to recipe.
Author: Martha Stewart
Chef Lidia Bastianich's simple marinara sauce from her book "Lidia's Italy in America" puts the finishing touch on her Baked Gnocchi and Gnocchi with Marinara recipes.
Author: Martha Stewart
For chicken with tender meat and a crisp, golden brown skin in about an hour, roasting it in a high-heat oven, along with carrots, leeks, and potatoes, is the way to go for a tasty one-pot dinner.
Author: Martha Stewart
English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream.
Author: Martha Stewart
This creamed corn gets its Southwestern flavor from cilantro and a jalapeno chile.
Author: Martha Stewart
The mustard and breadcrumbs give the pork chops a crust that becomes crunchy without frying.
Author: Martha Stewart
Our version of the Italian classic Spaghetti with Bolognese Sauce includes ground pork. If you'd like to skip the pork; just use an additional pound of ground beef for this pasta dish.
Author: Martha Stewart
Broccolini is delicious when used in place of broccoli or asparagus in recipes. This side dish goes well with broiled fish or roasted or sauteed chicken.
Author: Martha Stewart
To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.
Author: Martha Stewart
This maple pecan pie is a classic dessert recipe for a reason. Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
This warm and comforting dish is the epitome of fall flavors.
Author: Martha Stewart
This Asian-inspired salty-sweet dish is will get even the pickiest eaters interested in fish.
Author: Martha Stewart
Whenever possible, use all-butter puff pastry, such as Trader Joe's or Dufour, for the best flavor and texture. For even thawing, let it sit in the refrigerator overnight, rather than on the counter, which...
Author: Martha Stewart
This pretty-in-pink salad becomes light and mousse-like when refrigerated overnight. Delicious as a refreshing side for a potluck picnic or served with roasted ham or turkey during the holidays, this easy...
Author: Martha Stewart
Author: Martha Stewart
Candied ginger brings a sweet heat to these crisp, golden cookies, while lemon gives the glaze a distinct zing.
Author: Martha Stewart
Try these oatmeal and dried-cherry biscuit scones for a tasty snack. For more delicious recipes featuring Quaker Oats, visit quakeroats.com.
Author: Martha Stewart
Author: Martha Stewart
This delicious angel biscuits recipe is from the November 2001 issue of Martha Stewart Living. These light as air biscuits will go fast, trust us.
Author: Martha Stewart
Use this quick-and-easy dough recipe to make our Chicken with Cornmeal Dumplings.
Author: Martha Stewart
These make-ahead custards are infused with vanilla bean and nutmeg for a simple, delicious dessert.
Author: Martha Stewart
For a dainty take on our Classic Caramel Apples, use Lady apples; for an artistic rendition, substitute twigs for the craft sticks.
Author: Martha Stewart
Cobbled together from staples, this dish pays homage to tasty and thrifty Sicilian cuisine. Caramelized onions and anchovies marry sweet and salty, and garlic-laced breadcrumbs contribute a pleasingly...
Author: Martha Stewart
For a fast, low-calorie dinner, try this Tex-Mex classic. It uses top round steak, which is a very lean cut of beef, plus it packs plenty of fresh flavor. Other lean cuts of beef, like eye of round or...
Author: Martha Stewart
For a hearty dinner of fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list. This chicken recipe appears in our cookbook...
Author: Martha Stewart
For a fluffy cake, it's important to use milk that's at room temperature -- it keeps the butter from curdling.
Author: Martha Stewart
This traditional shortcake is a classic for a reason -- just about everyone loves the play of tart, juicy berries, airy whipped cream, and layers of delicate cake.
Author: Martha Stewart
A whole salmon fillet is a dish all your guests, including non-meat-eaters, will ooh and aah over.
Author: Martha Stewart
This is a delicious open-faced sandwich to serve for dinner.
Author: Martha Stewart
The perfect summer dish, this chicken is even better served cold the next day.
Author: Martha Stewart
Upgrade your basic breakfast with this creamy egg recipe from chef Eric Ripert of Le Bernadin.
Author: Martha Stewart