The cream-cheese dough and the variety of jellies make these cookies very appealing and delicious.
Author: Martha Stewart
This refreshing salad really perks up winter lunches and dinners.
Author: Martha Stewart
Eggs and Parmesan cheese are whisked into this classic Italian soup to make it smooth and creamy, while spinach makes it healthy and filling.
Author: Martha Stewart
Large portobello mushrooms take the place of meat in the hearty vegetarian dish.
Author: Martha Stewart
Author: Martha Stewart
This absolutely classic dessert starts with a Pâte à Choux made from flour, eggs, butter, and sugar. The mixture is piped and baked into individual cream puffs, then the real sweetness starts. Lightened...
Author: Martha Stewart
Simple salad dressing takes on flavor that's unexpected-and delicious-when sweetened with honey.
Author: Martha Stewart
This pizza stars 3 cheeses melted on a crisp crust. Top with peppery arugula for a better-than-delivery dinner.
Author: Martha Stewart
Whip up our easy beef chili in advance, and you can get this giant pan of nachos on the table in just 20 minutes. It's all about layering the meat with tortilla chips, cheese, and beans.
Author: Riley Wofford
These crisp sauteed soft-shell crabs go perfectly with Israeli Couscous Salad with Grilled Summer Vegetables, two recipes from chef Alfred Portale.
Author: Martha Stewart
Mashed Parsnips and Potatoes make a fine side dish to our Roasted Chicken with Onion Gravy. The potatoes soak up the extra gravy.
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
We love our greens, but in this salad they are more of an accent to the tender white beans and sweet, meaty roasted red peppers.
Author: Martha Stewart
Roasting the radicchio mellows its slightly bitter flavor; balsamic vinegar adds a touch of sweetness. You can use either of the popular varieties of radicchio-round Verona or slender Treviso-in this recipe,...
Author: Martha Stewart
Karen Averitt, Ted Turner's personal chef, shared this hearty yet lean bison meatloaf recipe.
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
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Unlike the gluely topping you find in a can, this one is made with fresh berries that are cooked down to a syrup; a touch of lemon juice cuts the sweetness. Use this recipe when making our Cheesecake with...
Author: Martha Stewart
No mayo here! Boiled new potatoes are smashed and tossed with red-wine vinegar, lemon, and olive oil while still warm, then finished with parsley and oregano for a fresh, herby take on the classic.
Author: Martha Stewart
Author: Martha Stewart
The technique of spatchcocking requires splitting and flattening the chicken. It exposes more skin, which really crisps up at high temperatures. See our step-by-step guide to spatchcocking a chicken, then...
Author: Martha Stewart
Onion jam, which is reason enough to try this sandwich, is simple to make (see the recipe for BLAAK Onion Jam at beekman1802.com, which also sells the jam by the jar). Although any blue cheese is delicious...
Author: Martha Stewart
No biscuit cutter or pastry blender necessary for this hassle-free recipe! Just clean hands and a few staple ingredients.
Author: Martha Stewart
A bowl of simple boiled red potatoes -- dressed up by a peeled center strip, a little butter, and a handful of chopped fresh flat-leaf parsley -- rounds out a hearty meal.
Author: Martha Stewart
Celebrate warmer breezes by sharing a tropical combo: Thai-inspired chicken skewers and a Pineapple-Rum Cocktail.
Author: Martha Stewart
Make this wonderful seafood chowder recipe for a delicious hearty meal.
Author: Martha Stewart
The recipe for this delicious caramel syrup, which is a great addition to caramel cake, is courtesy of Dr. Maya Angelou and can be found in her new cookbook, "Hallelujah."
Author: Martha Stewart
Cocoa and brown sugar lend this meringue a denser, moister, creamier texture than usual.
Author: Martha Stewart
These moon-shaped almond cookies covered in vanilla-scented sugar are traditional Austrian treats.
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
Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy.
Author: Martha Stewart
The tartness of a simple Cuban mojo, or sauce, is a wonderful match for tender pork.
Author: Martha Stewart
This sauce is for Emeril Lagasse's recipe for Grilled Banana Splits.
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
These lemon sandwich cookies are sophisticated, delicious, and very easy to make.
Author: Martha Stewart
Follow this simple recipe to give chicken wings a spooky touch for Halloween. The meat is tossed with a combination of soy sauce, oyster sauce, black bean sauce, brown sugar, and black food coloring. Try...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
You'll rely on this hearty chicken dinner again and again: It takes only 15 minutes of prep to pull together.
Author: Martha Stewart
Iced tea with orange and lemon slices is one of Martha's favorite summer drinks.
Author: Martha Stewart
Summer peaches are roasted atop these cakes, which are made in baking pans and then cut into generous squares.
Author: Martha Stewart
Move over salted caramel, there's a new dessert sauce in town! This rich, velvety maple cream makes an excellent gift. It also serves as the filling for our Maple-Pistachio Thumbprints.
Author: Martha Stewart
A relish made with your favorite fresh herbs adds quick flavor to a variety of foods.
Author: Martha Stewart
Sautéed until tender, these porcini mushrooms will retain their bold personality and produce mega mushroom flavor. In a rich butter-and-garlic sauce mingling with fresh tagliatelle, their essence is further...
Author: Greg Lofts
Sweet, chewy and crunchy, all at the same time -- these bite-size treats go perfectly with a cup of coffee after a meal.
Author: Martha Stewart
Par-boiling and sauteing kale makes it tender and delicious.
Author: Martha Stewart
Think of ramps as wild onions or wild leeks, a perfect option for a vegetable side dish. Grill them quickly to make the most of their earthy flavor.
Author: Martha Stewart
These cookies are truly flavorful and make wonderful gifts.
Author: Martha Stewart