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
This tea can be made up to five days ahead and stored in an airtight container in the refrigerator.
Author: Martha Stewart
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations.
Author: Martha Stewart
Nutty and delicious, these pecan logs are a great conclusion to any meal.
Author: Martha Stewart
Use this sweet, creamy filling in our Coconut Sandwich Cookies. This recipe also appears on the Martha Stewart Makes Cookies app for iPad.
Author: Martha Stewart
Try serving this Classic Chicken Salad on a bed of mixed greens or on whole-grain bread.
Author: Martha Stewart
In the North of England, it is traditional to serve lardy cake on holidays and special occasions.
Author: Martha Stewart
This is a great way to use up leftover cooked greens. Serve alongside warm buttermilk biscuits.
Author: Martha Stewart
This Warm Tomato Pasta Salad is a caprese-inspired dish is perfect for feeding a crowd.
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
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
Make this your go-to barbecue sauce when you're in a time crunch. With just five ingredients and needing only fifteen minutes to cook, it's a clear winner in the race to a quick chicken dinner.
Author: Shira Bocar
Use any combination of nuts you like, or just one kind, to make this sweet and crunchy nut brittle dessert.
Author: Martha Stewart
Hearty and satisfying, these root veggies stand up to roasted meats and are a great side for big holiday meals (but are just as easy to whip up for a healthy weeknight dinner, too).
Author: Martha Stewart
Here's a new summer staple: a quick, healthy take on a French classic. Try it and enjoy the bounty.
Author: Martha Stewart
This delectable recipe comes from Aubrey Cook, a finalist in the "Martha" show "Best Bakers in America"series. Hints of almond and lemon extract balance the pound cake's buttery flavor, and a sweet maple...
Author: Martha Stewart
The combination of bacon and avocado is a winner at breakfast.
Author: Martha Stewart
For a gift that will impress any foodie, prepare a jar of this savory appetizer spread from TV chef Nora Singley.
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
Try serving this aromatic side dish with Tandoori Chicken Kebabs.
Author: Martha Stewart
Serve up this lively (with or without rum) red tea to guests at an elegant luncheon.
Author: Martha Stewart
This statuesque cake hides a sweet secret underneath its pecan sheath: brown-butter frosting and butterscotch-soaked layers spiked with rum, both of which make familiar flavors seem sophisticated.
Author: Martha Stewart
This recipe for rib roast of beef with beets, potatoes, and horseradish makes for the perfect meal, and is from chef Jamie Oliver's book "Cook with Jamie."
Author: Martha Stewart
When this pasta salad arrived on the picnic table, and where it came from, is a mystery. It may have been an offshoot of another creamy summer salad, the potato kind. Crisp celery, peas, and scallions...
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
These dainty tea sandwiches are spread with chive butter and layered with prosciutto and cucumber slices. They make a nice match with our Spiked Berry Half-and-Half.
Author: Martha Stewart
This recipe makes enough lasagna for five to six people -- including seconds! When this dish comes out of the oven, let it rest for a few minutes to ensure beautiful, clean slices. You can also reheat...
Author: Martha Stewart
Use this recipe when making our Rich Chocolate Cake with Ganache Frosting and Truffle Egg Nest.
Author: Martha Stewart
Homemade fish sticks are far superior to frozen ones -- the whole family will enjoy them.
Author: Martha Stewart
Even people who dash off most mornings without breakfast will sit with family during the holidays to linger over a warm muffin and a steaming cup of coffee. These delicious raspberry muffins are quick...
Author: Martha Stewart
Sweet and savory sweet potatoes and squash make this warm salad a perfect side dish.
Author: Martha Stewart
To ensure a crispy, golden coating and well-cooked meat, keep an eye on the temperature of the oil; it needs to come back up to 350 degrees before adding the second batch of chicken.
Author: Martha Stewart
Freekeh is an ancient grain made from roasting the young, green grains of durum wheat, and it has been a staple in Middle-Eastern and North African cuisines for centuries. It's a nutritional powerhouse...
Author: Riley Wofford
Chocolate and pumpkin make a delightfully gooey pair in these creamy pumpkin-swirl brownies. Pure pumpkin purèe and vegetable oil are the secret to creating a very moist bite.
Author: Martha Stewart
Parsley-flecked sauteed shrimp and orzo makes for a quick, tasty meal.
Author: Martha Stewart
Tangy buttermilk balances this rich coconut cake. It's also used to make the thick glaze.
Author: Martha Stewart
Author: Martha Stewart
This herbed couscous dish is ready to go in 10 minutes.
Author: Martha Stewart
John Derian's dining table can always handle one more guest. So can his menu: He sticks to easy recipes, such as corn-and-tomato soup, which can feed a big group.
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 recipe for spicy, refreshing Bloody Marys is a perfect accompaniment to Eggs Benedict or other brunch favorites.
Author: Martha Stewart
This sundae melds together all the flavors you crave -- sweet, salty, nutty, chocolaty.
Author: Martha Stewart
Plantains aren't meant for eating right out of the peel, but they are transformed into a gently sweet dessert when caramelized. If you can't find plantains, bananas are just as delicious.
Author: Martha Stewart
Layer cake, cupcakes, or loaf cake? One basic batter makes all these and more. Raspberry-Cream Layer Cake, Cappuccino-Chocolate Cupcakes, and Chocolate-Vanilla Marble Cakes each use this entire batch of...
Author: Martha Stewart
Cooling creme fraiche and fresh herbs liven up this vegetarian frittata studded with asparagus, potatoes, and two rich cheeses (goat and Gruyere). Big enough to feed a crowd, it's just the thing for Easter...
Author: Martha Stewart
Make crowd-pleasing fried chicken fast with this recipe from chef Carla Hall. Keep the skin on the chicken thighs to allow the flavor of the sweet paprika and spicy cayenne in the batter to sink in for...
Author: Martha Stewart
These tasty little cod cakes are terrific to have on hand in the freezer. You can take out and cook as many or as few as you need. Defrost them overnight in the refrigerator, and they'll be ready to cook...
Author: Martha Stewart
Freshly squeezed orange juice adds another layer of flavor and sets this otherwise classic margarita apart.
Author: Martha Stewart