A base of small crabmeat with larger pieces folded in saves money invisibly. For a splurge, use all backfin and lump when making these Maryland style crab cakes.
Author: Martha Stewart
This pear galette is a tasty treat that will have everyone standing in line for seconds, so make sure you make double.
Author: Martha Stewart
Whether the stuff's jazzing up pie, dripping with fudge, or simply solo, we all scream for this old-fashioned vanilla ice cream.
Author: Martha Stewart
Don't wait until the holidays to enjoy the honeyed flavor and velvety texture of this colorful root vegetable. Serve mashed sweet potatoes as a side dish to your favorite main dish, and you'll have them...
Author: Martha Stewart
This classic Italian recipe from chef Daniel Mancini is sure to become a favorite in your home.
Author: Martha Stewart
Chili sauce and honey are all you need to build major flavor in this shrimp recipe. The glaze caramelizes on the grill for even more complexity. Feel free to try it with bone-in chicken pieces or beef...
Author: Martha Stewart
This chicken with white wine and herb sauce is a delicious dish sure to please the whole family, and goes wonderfully with Roasted Barley Pilaf and Sauteed Spring Vegetables.
Author: Martha Stewart
All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese...
Author: Sarah Carey
Add a sweet note to savory bacon with a glaze of pure maple syrup.
Author: Martha Stewart
Author: Martha Stewart
Roast beef is classic British fare. It's the centerpiece of a traditional Sunday dinner, and the hearty main course for a holiday celebration. Chef Anne Willan has drawn on her own family's techniques...
Author: Martha Stewart
Rich, lightly sweetened cream biscuits top a luscious filling of fresh blueberries in one of Martha's favorite desserts. The filling is made with fresh berries, cornstarch, lemon juice, and a hint of cinnamon...
Author: Martha Stewart
Blueberry muffins are a breakfast staple in most homes. This recipe from "Martha's Entertaining" features two options to finish: make a crumb topping, or sprinkle granulated sugar and freshly grated mace...
Author: Martha Stewart
Cookie people take sides. You're either a soft-and-chewy fan or a lover of thin and crisp. But everyone goes for these chocolate chip treats. They're soft in the middle, slightly crunchy at the edges,...
Author: Martha Stewart
Deliciously caramelized and juicy peaches with a hint of cinnamon and bourbon (or rum) make the dreamiest ice cream topping. Martha made this recipe on Martha Bakes episode 505.
Author: Martha Stewart
Large bok choy can also be used: Just trim the stem ends and cut the heads into 2-inch pieces. Try serving alongside our Soy-Honey-Glazed Arctic Char.
Author: Martha Stewart
Look for moist, translucent tuna that's shiny pink or red; avoid fish with any hint of browning.
Author: Martha Stewart
Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.
Author: Martha Stewart
This simple soup highlights the flavor of watercress: clean and slightly bitter but not overwhelming. The potato gives this soup enough extra body to make it a satisfying lunch or light dinner.
Author: Martha Stewart
Store-bought puff pastry makes easy work of this seasonal tart recipe from "Martha Stewart's Dinner at Home." For the most flavorful (and flaky) results, look for all-butter brands of frozen puff pastry,...
Author: Martha Stewart
A perfectly layered napoleon is a showstopping dessert; slicing it, however, can be a tricky matter. Don't be discouraged if yours doesn't cut neatly into serving pieces; even if it's slightly flattened...
Author: Martha Stewart
Use this recipe to prep enough chicken to use it in wraps and salads all week; you can even cook two at once. To make Asian-Style Chicken Wraps, leave the chicken whole; if a recipe calls for shredded...
Author: Martha Stewart
This dessert treat combines the healthy benefits of bananas and chocolate.
Author: Martha Stewart
Stir in the sour cream just before serving this hearty Russian-style Beef Stroganoff. We chose tenderloin, but you can substitute trimmed rib-eye, which is less expensive.
Author: Martha Stewart
Ask any pastry chef about frostings and they'll tell you that there's nothing like a good basic vanilla buttercream. This American-style vanilla buttercream from chef Billy Reece of Billy's Bakery in NYC...
Author: Martha Stewart
The words "apple pie" conjure warmth, aroma, taste, and togetherness. This apple pie recipe is filled with Granny Smith apples and is tucked into a buttery pie crust. To make this apple pie recipe even...
Author: Martha Stewart
Disrupt your chicken rotation with this one-pot meal of braised breasts with asparagus and potatoes.
Author: Martha Stewart
In this one-pan dinner, lemon, garlic, and fresh thyme infuse the chicken and potatoes as they roast.
Author: Martha Stewart
This sweet and spicy recipe comes from Lee Durels of Tulsa, Oklahoma.
Author: Martha Stewart
Tired of just peas and butter? The mint and lemon zest give these peas a flavor boost.
Author: Martha Stewart
A super-flavorful dry rub infuses these ribs with spice, while the barbecue sauce adds a hint of sweetness.
Author: Martha Stewart
What better way to enjoy spring's bounty than with a dish packed with asparagus? This gourmet take on mac and cheese will have the whole family excited about in-season fare.
Author: Martha Stewart
Make your own Philly-style cheese steak sandwich at home. Thinly sliced rib-eye and onion are cooked, then topped with provolone to melt before being placed in a hoagie roll.
Author: Martha Stewart
When musician John Legend visited Martha Stewart, he shared this recipe for his favorite Southern comfort food. Learn how to make the singer's delicious, creamy macaroni and cheese at home.
Author: Martha Stewart
These colorful fruit jellies are simple to make and fun to eat.
Author: Martha Stewart
Getting a great-tasting turkey on the Thanksgiving table is easier than you might think. Here, the bird is rubbed with a flavorful mixture of butter and fresh rosemary, sage, and thyme before going into...
Author: Martha Stewart
Get a taste of the French countryside: chicken with mild, buttery roasted garlic -- yes, 40 cloves of it -- and a few sprigs of thyme. C'est tout!
Author: Martha Stewart
One of Martha's favorite entertaining strategies is to serve a pared-down-but still special feeling-menu. Her classic shrimp cocktail is a perfect example: it's an easy but elegant starter that shines...
Author: Martha Stewart
These crisp, sugar-dusted Polish cookies made with twists of dough quickly fried in hot oil are also known as angels' wings or bow ties. Martha likes to stack a tower of chrusciki on a pressed-glass cake...
Author: Martha Stewart
Poppy seeds lend a pleasant crunch to these aromatic, lemony muffins.
Author: Martha Stewart
This hearty make-ahead breakfast is infused with Dijon mustard and bakes up to a fluffy, golden finish.
Author: Martha Stewart
A variety of vegetables, a rich tomato base, and just the right amount of spice make this vegetarian chili a satisfying option in only 35 minutes. Vegetarians will ask for this chili again and again. You...
Author: Martha Stewart
Use this lemon glaze with our Glazed Lemon Pound Cake.
Author: Martha Stewart
Pork chops can be substituted for the veal.
Author: Martha Stewart
This recipe uses a lower-fat version of a Chinese cooking technique called dry sauteeing.
Author: Martha Stewart
Use this recipe to garnish our Almond-Orange Financier. Candied peel can be made up to three weeks ahead; store it with the syrup in an airtight container in the refrigerator.
Author: Martha Stewart
Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat for up to two days in the fridge. It makes party...
Author: Martha Stewart
Thanks to storebought helpers like pre-peeled shrimp, prepped pineapple, and apricot jam, this tangy stir-fry takes just twenty minutes to make.
Author: Martha Stewart