Serve a scoop of Spice Ice Cream alongside this upside-down cake for a delicious fall dessert.
Author: Martha Stewart
The store-bought puff pastry crust makes prep time shorter and still produces a quality tart.
Author: Martha Stewart
Orange juice, hoisin sauce, and cider vinegar give this pasta its sweet-and-sour flavor. The vegetables are quickly cooked so they stay crisp.
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
If you could bottle a winter evening by the fire, it would look and taste like our anisette liqueur. Coriander and fennel seeds and star anise turn into a spicy digesif that you can enjoy on its own or...
Author: Martha Stewart
By adding an egg, sugar, caraway seeds, and butter to a traditional Irish soda bread recipe, you create a loaf that's moist with more flavor, perfect for a Sunday breakfast or brunch. Wrapped well with...
Author: Martha Stewart
Good for cooler weather meals and for any time you aren't feeling well.
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
On the hottest of summer days, it's best to leave the oven off as much as possible. This salad for dinner recipe has you use the stovetop just once-to simmer potatoes and cook green beans. Other than that,...
Author: Sarah Carey
Author: Martha Stewart
For a healthy dessert option, try this yogurt panna cotta recipe from The Harrison chef Amanda Freitag.
Author: Martha Stewart
Cumin and cayenne give this bright orange salad its bite.
Author: Martha Stewart
Serve these apples with Bette's Chicken-Liver Pate.
Author: Martha Stewart
This salsa goes well with grilled or broiled chicken, pork, seafood, or beef.
Author: Martha Stewart
Everyone will want to dip into this classic cheese fondue. It's made with three Swiss cheeses (raclette, Emmental, and Gruyere), and is rich, gooey, and delicious. We use cubed French bread and pickled...
Author: Martha Stewart
Author: Martha Stewart
The richness of bacon and the bite of scallions complement the sweetness of corn kernels in this hearty side dish.
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 unbeatable blondie recipe combines the buttery flavor and chocolate chips from everyone's favorite cookies with the appealing texture of the best brownies.
Author: Martha Stewart
Often the most favorite holiday side dishes are the simplest. This recipe combines roasted sweet potatoes with butter and maple syrup in the food processor with very little effort.
Author: Martha Stewart
No barbecue is complete without the classic side dish of baked beans. Although they are almost synonymous with Southern barbecue, baked beans actually originated in New England as a traditional Sunday...
Author: Martha Stewart
Ready-made horseradish can be bought in any supermarket, but when fresh horseradish root is available in early spring, prepare it yourself -- the fresher the root, the sharper the bite.
Author: Martha Stewart
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
Everyone loves old-fashioned macaroni and cheese, and this one comes together in no time flat. Grating cheeses, whisking eggs and milk, and stirring everything together are easy tasks that children will...
Author: Martha Stewart
When you're in the mood for something deliciously sweet, try these "Everything but the Kitchen Sink" cookies.
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
A chocolate cake enjoys an exalted presence when frosted with an irresistibly sweet, buttery spread. A garnish of shaved coconut takes the cake from diner counter to dinner-party finale.
Author: Martha Stewart
Two kinds of persimmons are recruited for steamed pudding; soft, ripe hachiyas are used in the batter, and oven-dried slices of fuyu -- resembling orange flowers -- form a ring around the dessert. The...
Author: Martha Stewart
Easy and summery, this Three-Bean Pasta Salad is a side that's great for your next cookout or picnic.
Author: Martha Stewart
Although impressive-looking, these potatoes couldn't be simpler. The finishing touch? A coating of sage butter.
Author: Martha Stewart
These pancakes are great with syrup, sliced bananas, a smear of almond butter, or a dollop of part-skim ricotta.
Author: Martha Stewart
Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt.
Author: Martha Stewart
This dense fruitcake makes a delightful gift. The addition of alcohol means that fruitcakes can be tucked away for long periods of time.
Author: Martha Stewart
A crumble is the British name for a blend of berries or other fruit with a textured sugary topping, often with oats; the result is all but synonymous with a crisp. Our individual servings include rhubarb,...
Author: Martha Stewart
These zesty melt-in-your-mouth ravioli combine a classic ricotta filling with lump crabmeat. The fresh acidity of lemon adds to the delicacy of this dish.
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
This recipe comes courtesy of Diane Rasberry of Baton Rouge, Louisiana. She says the chocolate filling of this pie is balanced out by the not-too-sweet meringue topping.
Author: Martha Stewart
This quick-cooking, whole-grain side is good with beef short ribs, grilled chicken, hamburgers.
Author: Martha Stewart
A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.
Author: Martha Stewart
This great brandy alexander drink recipe is courtesy of Ti Adelaide Martin and Lally Brennan, and it can be found in their recipe book, "In the Land of Cocktails."
Author: Martha Stewart
This homemade layer cake is dense with flavors of dark-amber syrup and fresh, crushed walnuts.
Author: Martha Stewart
Nutty pearl barley stands in seamlessly for rice in this hearty risotto starring garlicky sauteed mushrooms and a generous dose of fresh dill.
Author: Martha Stewart
Fresh cranberries are available from October through December. Ripe berries are deep red and very firm. Before using them, rinse in a bowl of cold water; discard any unripe ones that float to the top.
Author: Martha Stewart
Vanilla and chocolate are tastefully intertwined in the yin and yang-inspired design of these buttery cookies. Enjoy a bite of pure vanilla or rich chocolate, or try a combination of both.
Author: Martha Stewart