A quick turn on the grill brings out the natural sweetness of bell peppers. Here, they're tossed with cherry tomatoes, capers, red-wine vinegar, olive oil to top crostini.
Author: Martha Stewart
This easy weeknight roasted chicken breasts dish features the sweet flavors of roasted carrots, onions, and prunes. Peel carrots with a vegetable peeler; trim ends. Use a sharp knife to halve carrots lengthwise....
Author: Martha Stewart
Use this Honey-Cinnamon Frosting recipe when making our Banana Cupcakes.
Author: Martha Stewart
This is a tasty twist on classic pasta with pesto sauce.
Author: Martha Stewart
This recipe has been adapted from "Good Food, No Fuss" by Anne Willan.
Author: Martha Stewart
Nothing says Thanksgiving like roast turkey and cranberries. The bird is stuffed with a hearty cranberry stuffing, which infuses the pan gravy with tart, fruity flavor.
Author: Martha Stewart
This knockout dessert was inspired by the legendary chocolate-caramel tart created by the equally legendary pastry chef Claudia Fleming. To impart citrus flavor, we used the syrup leftover from candying...
Author: Martha Stewart
Late of "Saturday Night Live," Ana Gasteyer joined Martha to make a red lettuce salad with roasted shallot vinaigrette.
Author: Martha Stewart
This easy-to-cook roast chicken dish will fill your kitchen with an enticing aroma.
Author: Martha Stewart
Serve this recipe for cornbread with chili or even ribs. The addition of whole corn kernels makes the texture a little more interesting, but you can leave them out with no problem. Ditto the pickled jalapenos;...
Author: Martha Stewart
Author: Martha Stewart
This healthy ginger-glazed cod is a simple and satisfying dish that you can serve for dinner.
Author: Martha Stewart
These Valentine's treats make will make everyone feel special.
Author: Martha Stewart
This healthy dessert utilizes fresh figs -- a nutrient-rich fruit popular in Europe and brought to California in the late 18th Century by Spanish Franciscan missionaries.
Author: Martha Stewart
Topped with mozzarella, greens, corn, and torn bread, these halved tomatoes are hearty enough to serve as a vegetarian main course.
Author: Martha Stewart
Use this sauce to make our Raspberry Surf cooler. The sauce can also be served over ice cream and with other desserts.
Author: Martha Stewart
Try this cool and crunchy vegetable side dish on a warm day.
Author: Martha Stewart
These cookies are made with three types of chocolate for a rich, deep flavor.
Author: Martha Stewart
Honey, soy sauce, and a splash of water make a simple sticky glaze. Lining the pan with aluminum foil eases after-dinner clean-up. Serve these lightly sweetened drumsticks with our Warm Potato-Veggie Salad...
Author: Martha Stewart
Forget the standard marinara. This grilled pie combines savory and sweet with caramelized peaches, oozing mozzarella, salty prosciutto, and fragrant basil.
Author: Martha Stewart
With such a short list of ingredients, each one counts. This shrimp stir-fry's chili-garlic sauce here adds deep, complex flavor-not just heat.
Author: Martha Stewart
Warm up a cold winter night with a pot these flavorful beans and vegetables.
Author: Martha Stewart
Here's a bright, fresh lunch that's ideal if, perhaps, you've overindulged (and delicious even if you haven't). A bit of lemony mayonnaise binds together roast turkey, apples, celery, and raisins. You...
Author: Martha Stewart
The combination of bacon and avocado is a winner at breakfast.
Author: Martha Stewart
Black or red raspberries (or both!) are tossed into a rich cake batter for the base of this fruit dessert. A buttery crumb topping is generously sprinkled on top and the whole thing is baked until golden...
Author: Martha Stewart
These candied walnuts are the perfect complement to our Walnut-Olive-Oil Cake.
Author: Martha Stewart
Try serving this Classic Chicken Salad on a bed of mixed greens or on whole-grain bread.
Author: Martha Stewart
Sweet and soft as air, meringue is what gives this show-stopper of a pie its fluffy, bouffant appearance. Looks aside, the meringue serves an important purpose in balancing the easy lemon curd filling....
Author: Greg Lofts
For juicy meat and a great crust, choose a thicker cut such as rib eye. Because this type of steak takes longer to cook, it will have time to develop a nice sear.
Author: Martha Stewart
Eggplant can be roasted whole or in slices, like zucchini; toss slices on a baking sheet with olive oil, salt, and pepper before roasting. The flesh can be used in recipes such as baba ghanoush and eggplant...
Author: Martha Stewart
Use this recipe when making our Rich Chocolate Cake with Ganache Frosting and Truffle Egg Nest.
Author: Martha Stewart
A cobbler is a fruit dessert with a thick top layer of crust. In this version of the classic, spiced apricot wedges are arranged atop a toasted-almond batter. Baking puffs up the cake, so only bits of...
Author: Martha Stewart
Malted-milk powder adds a rich component to both these cookies and their filling. A double dose of chocolate (chopped semisweet and lots of cocoa powder) makes these sandwich cookies extra decadent.
Author: Martha Stewart
Extend the life of leftover holiday ham beyond sandwiches and toss the salty meat with some mushrooms, cheese, and parsley for a quick and satisfying pasta dish anyone will love.
Author: Martha Stewart
Flourless chocolate cake is a crumbly and dense classic everyone loves. This version gets subtle coffee flavor from espresso powder used in the batter and in a rich, creamy dark-chocolate glaze served...
Author: Martha Stewart
This herbed couscous dish is ready to go in 10 minutes.
Author: Martha Stewart
The filling in this variation on our Classic Chicken Potpie is spiced up with curry powder.
Author: Martha Stewart
No roast beef is complete without a tangy, spicy horseradish sauce to cut through its deep flavor. Serve this with our Standing Rib Roast with Roasted Potatoes.This recipe was also featured on "Mad Hungry...
Author: Martha Stewart
Inspired by the traditional game pies that were staples on tables across Britain, this savory dinner showstopper calls for a unique hot-water crust that's sturdy enough to holds its own against Martha's...
Author: Martha Stewart
Serve these topped with your favorite salsa and a dollop of sour cream, just like traditional nachos.
Author: Martha Stewart
Paired together with a chocolate drizzle, the texture of this cake turns out a decadent bite not unlike that of a candy bar. Martha made this recipe in episode 506 of Martha Bakes
Author: Martha Stewart
You'll have more than enough mint butter for the tender asparagus. Try melting a bit over lamb chops or fresh peas -- classic partners for the herb.
Author: Martha Stewart
Author: Martha Stewart
Turn out a hearty, chewy-crusted loaf worthy of the best bakeries -- all without breaking a sweat. This no-knead, no-fuss oat and wheat bread is packed with pumpkin, flax, poppy, and sesame seeds. Martha...
Author: Martha Stewart
A cross between a sour cherry pie and a cheese Danish, these flaky pastries are the perfect way to showcase the ephemeral summer fruit.
Author: Martha Stewart
The shredded coconut and orange zest will help you bid farewell to the winter blues.
Author: Martha Stewart
Easy and elegant, this four-ingredient shrimp recipe comes together in a flash. Marinate the shrimp for 15 minutes, grill, and add to a bright summer salad for a delicious lunch.
Author: Martha Stewart
Straight out of central casting: a savory, slender patty on a deliciously squishy bun.
Author: Martha Stewart
When she published this recipe in her first book, Entertaining, Martha wrote that this eggnog was "so rich it needs no accompaniment." This original recipe is made with plenty of bourbon, cognac, dark...
Author: Martha Stewart