Martha's recipe was inspired by a potato puree from the restaurant Eleven Madison Park.
Author: Martha Stewart
This white chocolate mousse is a key component of the impressive Birch de Noel cake.
Author: Martha Stewart
Cook this simple poached salmon at the beginning of the week and use it in salads and sandwiches or as a main course on busy weeknights.
Author: Martha Stewart
The yogurt makes a cool, creamy counterpoint to this mildly spicy soup made with protein-packed dried lentils. As a budget bonus, this recipe makes enough to have a cup or two for lunch the next day.
Author: Martha Stewart
Good for cooler weather meals and for any time you aren't feeling well.
Author: Martha Stewart
It takes only 30 minutes to make a steaming bowl of this satisfying and comforting chili. Cannellini beans and ground white turkey meat are two healthy sources of protein.
Author: Martha Stewart
Crisp, thin chocolate wafers are key to this no-bake dessert, layered with chocolate pudding and banana slices.
Author: Martha Stewart
Serve sabayon with fresh berries or topped with whole roasted chestnuts. Chocolate Straws make an elegant garnish.
Author: Martha Stewart
Filet mignon is best cooked rare to medium rare and the pepper enhances the meat's flavor.
Author: Martha Stewart
These simple green beans strike the perfect balance between salty and tart. Blanch beans up to a day ahead, then saute just before dinner for a fresh side dish that comes together in a flash.
Author: Martha Stewart
Not only do snickerdoodles taste delicious, but they also have a fun name! Finish off this classic snickerdoodles cookie recipe with a cinnamon-sugar dusting. After rolling the balls of dough in the cinnamon...
Author: Martha Stewart
Braising in a slow cooker turns a tough, less-expensive cut of beef into a flavorful, hearty meal that's ideal for Passover and sure to become a family favorite.
Author: Martha Stewart
Pineapple and soy sauce combine to give this pork stir-fry dish its sweet-sour flavor.
Author: Martha Stewart
A chipotle sauce gives these oven-roasted ribs a smoky flavor. Once they're tender, finish them on the grill with a honey glaze.
Author: Martha Stewart
Author: Martha Stewart
Cooking carrots in a bit of water, butter, and sugar brings out their delicate flavor and coats them with a thin glaze. Instead of baby carrots, you can substitute medium carrots, cut into thin slices....
Author: Martha Stewart
We love how balanced this tart is-the custard filling has a subtle almond flavor, isn't overly sweet, and pairs beautifully with the crunchy oat crust. It makes an excellent healthy Easter dessert and...
Author: Martha Stewart
The combination of dark brown sugar, vanilla, and pecans in these muffins make them taste just like pecan pie.
Author: Martha Stewart
A dab of butter and fresh dill turns plain-old green beans into a dish worthy of Sunday dinner.
Author: Martha Stewart
A crack or crevice along the top of a pound cake is a good thing-especially when it's filled with a sweet Meyer lemon glaze.
Author: Martha Stewart
Chipotles in adobo are a great way to add intense heat and a rich, sweet, smoky flavor to sauces and other dishes.
Author: Martha Stewart
Chocolate biscotti -- full of pistachios and chocolate chips -- are paired with pistachio ice cream. Softer than traditional biscotti, these are baked for a shorter time.
Author: Martha Stewart
This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.
Author: Martha Stewart
On a cool fall day, enjoy a mug of warm apple cider. Cinnamon stick stirrers add spice and extra flavor to our favorite seasonal beverage.
Author: Martha Stewart
Tender heads of baby bok choy with a delicious ginger-and-garlic glaze can be served warm or at room temperature.
Author: Martha Stewart
This recipe for pastry cream, from the "Martha Stewart Baking Handbook," is used to make delicious Heart-Shaped Raspberry Napoleons.
Author: Martha Stewart
Blueberries and lemon are a dynamic duo when it comes to flavor and in this coffee Bundt cake, they also make for a bright display.
Author: Martha Stewart
Thinly sliced lemons-whether slipped beneath the skin of a chicken or scattered around it in a pan-emit an incomparable aroma when roasted, taking on a honeyed overtone without losing any of their sassy...
Author: Martha Stewart
The recipe for this savory side dish comes from Norm Matthews of Junction City, Kansas.
Author: Martha Stewart
The chutney can be made up to three days ahead and stored in an airtight container in the refrigerator.
Author: Martha Stewart
Forget the boxed mix! Making a white cake from scratch is so worth it. Our easy version has a moist, tender crumb and pairs well with any frosting.
Author: Martha Stewart
When sautéed in olive oil, escarole needs little more than a bit of garlic and a touch of salt and pepper to make a satisfying side dish.
Author: Martha Stewart
This butter is delicious spread over toast or on top of pancakes, waffles, and French toast.
Author: Martha Stewart
Use our Whole Roasted Tomatoes when making this family favorite.
Author: Martha Stewart
This traditional Russian dessert is similar to a no-bake cheesecake. Dried-pineapple cutouts embellish this cake, but Martha sometimes uses jelly beans instead.
Author: Martha Stewart
This sauce is delicious tossed with pasta and a handful of Parmesan. You can also spoon it onto toasted baguette slices and serve as a crostini.
Author: Martha Stewart
Pizzelle batter is cooked on a special iron (cialde iron), which gives them decorative patterns. Pizzelles can also be made into edible dessert cups -- fill these with berries and ice cream.
Author: Martha Stewart
This chili is good the day it's made and even better reheated the next day for lunch. We use dark chicken meat rather than white, so it will remain tender.
Author: Martha Stewart
Wrap up the day by sitting down to heart-healthy fish "en papillote," a fancy-sounding method that's so simple.
Author: Martha Stewart
This classic meatloaf uses coarsely ground beef for a juicer bite. It's brushed with the essential brown sugar-ketchup glaze and baked on a sheet pan, not in a loaf pan, so it has more caramelized crust...
Author: Martha Stewart
Serve this moist, slightly tangy cake with a swirl of lightly sweetened whipped cream and your favorite berry compote.
Author: Martha Stewart
A mustard vinaigrette gives this Mediterranean-inspired dish its tangy flavor. Drizzle some over a leafy-green salad, and serve it on the side.
Author: Martha Stewart
This cheesecake boasts a velvety texture with less fat than the original, thanks to lighter versions of cream cheese and sour cream, plus plenty of cottage cheese.
Author: Martha Stewart
Invented in 1950s Taiwan by chef Peng Chang-Kuei, this crowd-pleasing fried chicken dish was adapted for American palates with a chile-spiked sweet-and-sour sauce and has since become a Chinese takeout...
Author: Martha Stewart
Use this mascarpone frosting recipe to make delicious Tiramisu Cupcakes.
Author: Martha Stewart
Author: Martha Stewart
Apples and grapes, which shine at this time of year, take center stage in this mayo-free reinterpretation of Waldorf salad. Toasted pecans offer some crunch.
Author: Martha Stewart