This delicious whoopie pie filling is courtesy of Cranberry Island Kitchens.
Author: Martha Stewart
To prime everyone's palate for creative comfort food, serve this hearty roasted garlic-infused soup garnished with cauliflower florets for your first course at Thanksgiving or a fall dinner party.
Author: Martha Stewart
This Southern side dish pairs well with fried chicken or grilled pork and shrimp.
Author: Martha Stewart
Hoisin, which is a blend of soybeans, garlic, chiles, and spices, makes a sweet-and-tangy glaze for roasted Cornish game hens.
Author: Martha Stewart
Flavored with onion, garlic, and thyme, these savory mini souffles get their cheesy, crusty tops from melted Gruyere cheese. Serve them warm.
Author: Martha Stewart
Heat up your holiday meal -- or any occasion -- with our spiced apple drink.
Author: Martha Stewart
The curry and tomato sauce here is made from the liquid the shrimp are poached in.
Author: Martha Stewart
Beet roots can be cooked in a variety of ways (or even eaten raw), but roasting best brings out their natural sweetness.
Author: Martha Stewart
This is one of the quickest, most efficient suppers on the planet. Creamy goat cheese makes its own sauce, but it needs the fresh brightness of lemon to really pop.
Author: Martha Stewart
Author: Martha Stewart
Roast two stars of the autumn harvest -- apples and sweet potatoes -- alongside pork for a satisfying meal in a single pan. You won't lose a drop of flavor when you use the pan drippings to make a quick...
Author: Martha Stewart
This old-fashioned no-bake cake has just three components: store-bought cookies, homemade mint whipped cream, and chocolate chips.
Author: Martha Stewart
Baby potatoes get a coating of mashed peas and mint that brings out their inner earthiness.
Author: Martha Stewart
This quick and easy recipe comes from chef Eberhard Mueller of Bayard's in New York City. The chicken gets its aromatic flavor from the combination of fresh rosemary, lemon juice, and freshly squeezed...
Author: Martha Stewart
Lime juice and fresh basil brightenpork and noodles in a red curry.
Author: Martha Stewart
This is a perfect topping for our Pulled Pork Sandwiches.
Author: Martha Stewart
Green beans are tossed with a mustard vinaigrette and raisin-nut croutons. Sweet and sour never tasted so garden-fresh!
Author: Martha Stewart
An impressive but easy Spanish-inspired supper that's just right for a dinner party. This one-pan main dish is flavored with Spanish smoked paprika, saffron, and dried chorizo.
Author: Martha Stewart
A filling of custardy pastry cream is layered within the Mocha Bubble Cake. Ultra-smooth buttercream adds a rich finishing touch.
Author: Martha Stewart
You can use any assortment of farmers' market and tropical fruits for this impressive brunch spread. Bonus: you can make all the accompaniments in advance: juicy poached peaches, creamy ricotta flavored...
Author: Martha Stewart
This mouthwatering fruit crisp is lower in fat and calories, but not in flavor.
Author: Martha Stewart
Soba noodles tossed with spinach and mushrooms provide a flavorful bed for gingery grilled scallops in this light dish perfect for a weeknight meal.
Author: Martha Stewart
This recipe for a delicious Italian simple supper is courtesy of actor Joe Pantoliano.
Author: Martha Stewart
You only need three ingredients-plus salt and pepper-to create this perfect roast turkey. The secret is placing the bird over a buttered loaf of ciabatta bread, which helps the meat to cook evenly in the...
Author: Martha Stewart
This easy lamb stew comes together in just 45 minutes. Using dried fruit in savory dishes is traditional in Moroccan and Middle-Eastern cooking and adds a rich, sweet taste.
Author: Martha Stewart
During the months when the produce aisle seems a bit bare (no locally grown tomatoes or piles of fresh corn in sight), take advantage of the ever-growing variety of root vegetables that are showing up...
Author: Martha Stewart
This flavorful chilled fish dish from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg is a favorite of both their mother and grandmother. Serve this Cold-Poached Salmon with Cucumber Salad for...
Author: Martha Stewart
These croquettes are formed from turkey and mashed potatoes and served with cranberry sauce on the side. It's the perfect Thanksgiving appetizer.
Author: Martha Stewart
You can freeze any leftover dough to use later, but you may not be able to resist making the whole batch of these chocolatey wafers.
Author: Martha Stewart
Author: Martha Stewart
This is our go-to recipe for royal icing. We use it for decorating cookies and cakes. To make it especially glossy, mix in a three drops of glycerin (available at drugstores).
Author: Martha Stewart
Refrigerating the glazed cakes will help them set more quickly, but they will lose some of their shine. If there's time and you prefer a shiny glaze, let the cakes set at room temperature.
Author: Martha Stewart
Stuffing turns a standard roast chicken into something special. Tying the legs helps the bird cook evenly and keep its shape, so it looks gorgeous when you bring it to the table.
Author: Martha Stewart
This quick strawberry jam will put you off the store-bought stuff for good.
Author: Martha Stewart
Light the oven, get out the brown sugar, and you are in for a special (roasted) pineapple treat.
Author: Martha Stewart
Author: Martha Stewart
This is a hearty pasta bake dish serves a crowd and has very little active prep time.
Author: Martha Stewart
Stewing the collard greens a few hours ahead of time allows their flavor to deepen.
Author: Martha Stewart
The parsley-and-thyme-flecked bread stuffing helps keep these pork chops moist.
Author: Martha Stewart
Red Thai chiles turn up the volume on this one-pot weeknight wonder that's faster (and tastier!) than takeout.
Author: Martha Stewart
This sandwich upgrades the ordinary BLT to extraordinary by replacing tomatoes with shredded rotisserie chicken (from the supermarket) and slices of creamy avocado.
Author: Martha Stewart
This crunchy, spicy side is perfect with our Honey-Teriyaki Chicken.
Author: Martha Stewart
This recipe for horseradish sauce comes from chef Anne Willan. It pairs well with any number of our steak dinner recipes.
Author: Martha Stewart
The herbs in this dish can be changed to best complement whatever your main course is; try mint if served with lamb, dill with fish, and basil with roast chicken.From the book "Mad Hungry," by Lucinda...
Author: Martha Stewart
Ground dark turkey meat has a more bold flavor than its white meat counterpart and is ready to stand up to sharp cheddar in these deliciously classic cheeseburgers with a twist.
Author: Martha Stewart