Go the full eight minutes when creaming the butter and sugar-it helps incorporate air and will give these berry and cream cupcakes a light and fluffy texture.
Author: Martha Stewart
A satisfying salad is all about a combination of textures: here, crisp greens, juicy citrus, silky salmon, and rich avocado.
Author: Martha Stewart
Frozen cherries become juicy and intense when baked into this tender cake. Your freezer aisle is the best place to savor summer fruit any time of year. Frozen blueberries, blackberries, raspberries --...
Author: Martha Stewart
For a grown-up lemonade, turn to this vodka-spiked version.
Author: Martha Stewart
Use day-old bread in this decadent dessert recipe from Cheryl and Griffith Day, owners of Savannah's Back in the Day Bakery, for best results. If you don't have any on hand, dry out fresh bread in the...
Author: Martha Stewart
A comforting dinner of pork chops served with apples and savoy cabbage takes advantage of seasonal fall produce and, best of all, can be made in about half an hour. The slight bitterness of savoy cabbage,...
Author: Martha Stewart
Pot Roast with Bacon and Vegetables featuring a hearty braise is perfect comfort food. Fresh herbs and flavorful liquids, combined with long, slow cooking, transform inexpensive cuts of beef and humble...
Author: Martha Stewart
This delicious recipe for orange-pumpkin spice cake comes from viewer Donnell Chambers, and is a simple and delectable dessert.
Author: Martha Stewart
Sweet potatoes are more versatile than you might gather from the holiday-only treatment many people give them. Looking for an unexpected twist? Try lime with these spicy sweet potatoes.
Author: Martha Stewart
This light Artichoke Pasta Salad makes a perfect portable lunchtime meal.
Author: Martha Stewart
This easy weeknight riff on pasta alla Norma upgrades store-bought cheese ravioli by tossing it with a mix of roasted eggplant, cherry tomatoes, shallots, and capers.
Author: Riley Wofford
This delicious pan-roasted chicken recipe is from "Martha Stewart's Cooking School." You'll love the juicy, tender meat and flavorful taste.
Author: Martha Stewart
The prunes and spices are what makes this Moroccan dish.
Author: Martha Stewart
If you like spicy-sweet, this cayenne-specked pineapple is for you.
Author: Martha Stewart
This slightly spicy sauce is referred to as all'acqua pazza in Italian, which means "crazy water."
Author: Martha Stewart
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Author: Martha Stewart
This recipe for the kid-friendly pasta bake lets you freeze individual portions and bake them off whenever you need them.
Author: Martha Stewart
This pasta softens the bitterness of broccoli rabe with salty bacon and crunchy-sweet walnuts for a quick supper.
Author: Martha Stewart
Serve with grilled shrimp, fish, or pork.
Author: Martha Stewart
This decidedly adult snack puts the "cocktail" back into fruit cocktail. The mix of ripe fruit and alcohol reminds us of sangria -- but eaten with a spoon.
Author: Martha Stewart
Rich coconut takes center stage in this sweet treat. Martha made this recipe in episode 506 of Martha Bakes.
Author: Martha Stewart
Our stovetop-to-oven method means you can skip the butter and still get a crispy, gooey grilled cheese.
Author: Martha Stewart
Fresh, ripe raspberries nestled in a custard pie may be the ultimate summer dessert.
Author: Martha Stewart
Cranberries arrive at market to help kick off the holidays with a festive hue and lively flavor.
Author: Martha Stewart
Because only some of the berries are cooked and just a small amount of thickener is used, this pie has a fresh, true strawberry flavor.
Author: Martha Stewart
This is a delicious and filling dinner pie; use mild curry powder if you're afraid of too much heat.
Author: Martha Stewart
Using light mayonnaise and lime juice in the dressing considerably reduces the calories and fat in this salad. Chili powder adds spice to the shrimp. This recipe is featured in the "Everyday Food: Light"...
Author: Martha Stewart
Each of this dish's main ingredients is delicious when eaten all by itself. But together, accented by lemon, mint, and almonds, they make an especially memorable and satisfying salad.This recipe was featured...
Author: Martha Stewart
This recipe is courtesy of Lisa Wagner. Download theSpiced Pecans Tag.
Author: Martha Stewart
Created at Brown Derby Restaurant in Hollywood, this bulked up California Cobb salad is a flavorful and satisfying iteration of the classic dish.
Author: Martha Stewart
The beauty of this chilled flan dessert reveals itself in the final step: When turned out onto a serving plate, it is automatically glazed and sauced with the caramel in the mold.
Author: Martha Stewart
This feta- and cilantro-specked salad is particularly good with poached chicken, grilled steak, or burgers.
Author: Martha Stewart
These savory toasts go perfectly with our Clams in Rich Broth with Orzo.
Author: Martha Stewart
In this savory gratin, layers of acorn squash and kale are baked beneath a topping of bread crumbs and freshly grated Parmesan.
Author: Martha Stewart
In this quick and easy weeknight dinner, the famously punchy puttanesca sauce is poured over tender slices of precooked polenta and thin chicken cutlets. Topped with creamy mozzarella, the result is a...
Author: Martha Stewart
Ready for a risotto master class? Our test kitchen's foolproof recipe turns out perfectly al dente rice with a rich, creamy sauce every time. Lemon zest and juice, plus plenty of fresh parsley, give it...
Author: Martha Stewart
Since the spinach in this dish is only lightly steamed, it is very important to make sure it is washed thoroughly. The leaves should still be wet for cooking.
Author: Martha Stewart
A strata -- literally, "layers" -- is a savory bread casserole. Essentially, you pour an egg mixture over bread and cheese and let soak in overnight.
Author: Martha Stewart
An array of aromatic spices-including ground cinnamon, mace, and black pepper-make this molasses cake perfect for a fall dessert. It's frosted with a rich cream cheese buttercream, then finished with a...
Author: Martha Stewart
Don't be tempted to use juice from a bottle -- with so few ingredients, every one really counts.
Author: Martha Stewart
Yes, you can create bakery-level bread in your own oven! Here's how Martha makes the classic round loaf known as a boule.
Author: Martha Stewart
A fresh-tasting sauce made with lemon, sesame oil, and ginger perks up stir-fried chicken breast and green beans in this weeknight-friendly dinner.
Author: Martha Stewart
Whole-roasting works well for any one-to-three-pound round fish such as snapper, perch, cod,Arctic char, bass, sea bream, and haddock. Add five to eight minutes to the roasting time for two-to-three-pound...
Author: Martha Stewart
This Tuscan salad is a wonderful way to use up day-old bread: Use coarse-textured, good-quality bread. You can improvise by adding olives, anchovies, or canned tuna.
Author: Martha Stewart
Pair lentils with your favorite vegetables to make this flavorful, hearty soup.
Author: Martha Stewart
This recipe for a nutty flavored cheese dip comes from Linda Devine, of White Plains, New York.
Author: Martha Stewart
As the weather warms, you'll want to eat lighter and more fresh produce -- this salad is perfect for a spring dinner.
Author: Martha Stewart
Each of these charming tea cakes is baked with a whole cherry inside -- stem, pit, and all. Be sure to warn guests about the pits, or remove the stems and pits before baking.
Author: Martha Stewart