Bake these brandy-spiked bars up to two days ahead, and cut just before serving.
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
Skip the preservatives in store-bought cereal bars by making these delicious homemade treats. They're a perfect addition to a school lunchbox.
Author: Martha Stewart
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Bread-and-butters are tart, sweet, and slightly addictive-making for a great side to any burger or sandwich.
Author: Martha Stewart
This recipe, which is perfect for a vegetarian brunch, makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates.
Author: Martha Stewart
The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.
Author: Martha Stewart
Author: Martha Stewart
You can make this tart ruby-red relish up to three days ahead of the feast.
Author: Martha Stewart
Butternut squash, cherry tomatoes, merguez sausage, and shallots are roasted together to make a spectacular sweet-and-savory sauce. Don't forget to deglaze the sheet pan with pasta water for even more...
Author: Martha Stewart
This crispy, cheesy, meaty croissant showcases Dijonnaise (equal parts mayonnaise and Dijon mustard), one of the test kitchen's favorite condiments. It's also an easy way to enjoy leftover ham.
Author: Martha Stewart
This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful...
Author: Martha Stewart
When brisket is braised, it becomes extraordinarily juicy and tender. For a springtime spin on the classic recipe, we used a dry white wine instead of the usual heavier red.
Author: Martha Stewart
Mix a fizzy, refreshing drink with tart grape juice, club soda, and vodka. Also try:Basil Lillet Slush
Author: Martha Stewart
Celery root refines homey mashed potatoes in this tasty side dish.
Author: Martha Stewart
This decadent vanilla cream makes the perfect filling for Cream-Filled Chocolate Sandwiches.
Author: Martha Stewart
Pork tenderloin is juicier than most other cuts of pork and is quick-cooking and lean. Browning the meat in butter and honey before roasting gives it a hint of sweetness.
Author: Martha Stewart
We love the way the Instant Pot or pressure cooker promotes silky, falling-off-the-bone texture for braise-worthy cuts like short ribs. Here, the ribs are paired with an inspired combination of ingredients...
Author: Martha Stewart
The recipe for the "glass" is essentially one for caramel. The trick is to cook it for a shorter amount of time than usual so it stays clear.
Author: Martha Stewart
Molasses provides a touch of sweetness these rich beans.
Author: Martha Stewart
Use this candied lemon zest to decorate our Frozen Lemon Mousse.
Author: Martha Stewart
This orange glaze is the perfect addition to the pumpkin spice cake recipe by viewer Donnell Chambers.
Author: Martha Stewart
Like a peach pie but easier to share and transport! These bars with a press-in shortbread crust are just the thing for a summer potluck or picnic.
Author: Martha Stewart
These rich, crisp, delicate cookies owe their crumbly texture to confectioners' sugar. Pecans enhance their buttery flavor.
Author: Martha Stewart
This rustic tart takes its inspiration from the French tarte tatin. Use our Pie Dough recipe for the crust.
Author: Martha Stewart
This updated version of the classic Philadelphia float is flavored with mandarin oranges and a dash of vanilla for a simple, fuss-free dessert.
Author: Martha Stewart
This easy-to-make beverage is sure to please any crowd-it's made with brandy, orange and apple slices, orange juice, club soda, and of course red wine. Choose a dry wine such as a red Zinfandel and make...
Author: Martha Stewart
Use your broiler instead of the outdoor grill to make these cheeseburger sliders and get your summer fix any time of year.
Author: Martha Stewart
Tart green tomatillos, which are relatives of tomatoes, cut the sweetness of pineapple in this lively salsa spiked with serrano chiles.
Author: Martha Stewart
Whether for the picnic basket or the dinner table, this easy bean salad fits right in.
Author: Martha Stewart
These nutrient-dense oat bars are packed with dried fruit, cherries, blueberries, and papaya, as well as nuts, and flaxseed. And there's no refined sugar, they're sweetened with pureed dates and honey...
Author: Martha Stewart
The mild cream cheese perfectly balances the salty, intense flavors of the capers and salmon.
Author: Martha Stewart
Green peas shine in a soup that gets tang from buttermilk, depth from vermouth, and body from a Yukon Gold potato. Delicate pea tendrils are a fitting garnish, but optional.
Author: Martha Stewart
Balsamic gets a brief blitz in the blender with rosemary, mustard, and garlic in this quick-to-make dressing that doubles as a marinade.
Author: Martha Stewart
In this sweet-and-salty Palestinian tapenade recipe from Zaitoun cookbook author Yasmin Khan, a handful of pantry ingredients come together to create something exquisite: black olives, walnuts, capers,...
Author: Martha Stewart
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
Boiling the broccoli rabe beforehand reduces its bitterness. Toss in the pan with sauteed garlic and almonds to reheat.
Author: Martha Stewart
The bacon and capers in the cream sauce break up the richness of the calves liver.
Author: Martha Stewart
Torie Hallock makes these everything-but-the-kitchen-sink cookies at Skylands, Martha's house in Maine. They are full of oats, dried cherries, chocolate chips, and bits of toffee candy.
Author: Martha Stewart
Not only does the salmon take mere minutes to cook, but a refreshing seasonal topping also turns it into a sophisticated supper.
Author: Martha Stewart
Cookbook author (and Martha's former colleague!) Virginia Willis always brings a Southern touch to her baking. Here, she takes a traditional chess pie to decadent new heights with the addition of dark...
Author: Martha Stewart
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
Pair this garlicky shrimp recipe with Corn Pancakes for a satisfying, easy-to-make meal.
Author: Martha Stewart
A bowl of this comfort-food chicken chili for dinner will leave even the most dedicated meat eater satisfied. The recipe was featured on "Mad Hungry" TV.
Author: Martha Stewart
Using a nonstick skillet to make this dish will help the tofu brown evenly with less oil. Wiping the skillet with a paper towel after step 2 will keep the broccoli green.Tofu will take on the taste of...
Author: Martha Stewart
This sweet treat with a taste of the tropics can be savored all year long.
Author: Martha Stewart