This is a spicy Mexican twist on your typical chicken soup, with strips of tortillas floating inside.
Author: Martha Stewart
This spiced pumpkin cake is enhanced by layers of a delectably rich frosting that features cream cheese and goat cheese. Quince, available in the fall, has a fragrant, apple-like flavor. If you can't find...
Author: Martha Stewart
These cupcakes are adapted from a recipe by ChikaLicious Dessert Bar in New York City. Martha made this recipe on episode 508 of Martha Bakes.
Author: Martha Stewart
Serve this hearty vegetarian dish over rice, couscous, or quinoa.
Author: Martha Stewart
Seafood is a must for the Feast of the Seven Fishes, an Italian Christmas Eve tradition. This salad with squid, shrimp, mussels, and crab is a delicious way to kick off the meal.
Author: Martha Stewart
These pancakes are crisp outside and fluffy inside; thanks to the addition of cottage cheese, they have more protein than most.
Author: Martha Stewart
Preparing Trout Genobloise -- a classic French bistro dish with a lively mix of lemon, capers, and parsley -- provides the cook with an opportunity to practice several knife cuts.
Author: Martha Stewart
Whip these up for picky eaters, or add one of our favorite fillings: Orange-Braised Pork or Chipotle Chicken.
Author: Martha Stewart
Don't forget dessert! A fudgy, gooey ice cream cake is not only impressive to look at, but it's also easier to make than you might think.
Author: Martha Stewart
It couldn't be easier to whip up this Italian ice with a crystalline texture. All you need are simple syrup and fresh fruit juice -- try watermelon, grapefruit, or apple.
Author: Martha Stewart
Lots of spice adds a layer of warmth to this turkey chili that you can make in a slow-cooker. This recipe calls for boneless, skinless turkey thighs, serrano chiles, chipotle chile in adobo, whole peeled...
Author: Martha Stewart
These light and delicate sponge-cake cookies are often used to accompany desserts such as sherbet and puddings, and are an important component when making fruit charlottes and tiramisu. Finding them in...
Author: Martha Stewart
This Cream Cheese Frosting goes perfectly with our Red Velvet Cake.
Author: Martha Stewart
Chocolate and mint are a classic combination in this refined dessert.
Author: Martha Stewart
Coddling is a gentle steaming method that yields a tender egg. The eggs are cooked individually in coddling cups-ceramic cups with screw-on lids available at kitchen-supply stores. Four-ounce baby-food...
Author: Martha Stewart
Ripe passion fruit has a dark purple color and slightly dimpled appearance, and is heavy for its size. Showcase its spicy-sweet flavor with this dessert recipe from TV chef Thomas Joseph.
Author: Martha Stewart
Be sure to choose crisp apples whose texture will stand up nicely as they are cooked. We used Mutsu, but Granny Smith also work well.
Author: Martha Stewart
Chilled espresso is topped with a fluffy crown of foamed milk. Sprinkle cinnamon on top for an attractive finish.
Author: Martha Stewart
Martha recreates the iconic dessert from Blum's Bakery in San Francisco. It teams a light sponge cake with rich coffee frosting and crunchy shards of coffee-flavored candy. Martha made this recipe on "Martha...
Author: Martha Stewart
Milk and heavy cream form the base for this egg-free ice cream recipe, while rhubarb and strawberries work in tandem for a delectable late-spring dessert. Kirsch, a sour cherry liqueur, enhances the tart,...
Author: Martha Stewart
Stacking fish and vegetables in a multilevel steamer lets you cook everything simultaneously. Red snapper or trout are good alternatives to black bass.
Author: Martha Stewart
Rice and beans are reimagined as a summer salad, with smoky poblano chile, sweet corn, and a zesty lime dressing. Enjoy this alongside our Turkey Burgers.
Author: Martha Stewart
This salsa recipe is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.
Author: Martha Stewart
The cheddar and sage bring a distinctive flavor to these biscuits.
Author: Martha Stewart
These classic Open-Faced Egg Salad Sandwiches are a filling and economical lunch.
Author: Martha Stewart
Crisp green Cerignola olives from southern Italy impart earthy flavor to this stewlike chicken dish. Serve over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth.
Author: Martha Stewart
Greens and garlic make a great pair, especially when cooked in a little oil. This versatile master recipe works for any type of tender green.
Author: Martha Stewart
This date-studded dessert derives its intoxicating flavor from chunks of dark chocolate and a jigger of brandy. A chocolate-enhanced sticky toffee glaze makes the cake even more enticing.
Author: Martha Stewart
Cream cheese is the secret to the silky sauce in this vegetarian baked pasta dish, while mozzarella and Parmesan create a golden bubbling crust on top.
Author: Martha Stewart
Pairing mint and peas signals that spring's in full swing. Use fresh mint, but skip the work of shelling peas: You'll get good results with frozen ones swapped in for fresh.
Author: Martha Stewart
Our classic mango chutney has all the wonderful tropical ingredients you'd expect -- fruit, hot pepper, ginger, lime, and spices.
Author: Martha Stewart
This pound cake is all about the earthy sweetness of maple syrup and the nutty crunch of toasted pecans.
Author: Martha Stewart
This tart is unapologetically rich-there is puff pastry, Gruyere, goat cheese, and cream-yet the overall effect is one of lightness. It's a handy make-ahead addition to a festive spring brunch spread,...
Author: Martha Stewart
Roasted eggplants and chickpeas bring lots of texture and flavor to this hearty soup. For a vegetarian version, use water instead of chicken broth.
Author: Martha Stewart
When feeding a crowd, a large simple salad like this one is always a good idea.
Author: Martha Stewart
Even beginner-level bakers will have no trouble making these fluffy rolls; the dough can be prepped, put in the pan, and chilled up to a day ahead.
Author: Martha Stewart
Mint adds a nice bright flavor to our take on Hawaiian pizza.
Author: Martha Stewart
The warm cookies can be formed into ice-cream cones; or let them cool flat, and serve alongside a dish of fresh berries with whipped cream or ice cream.
Author: Martha Stewart
A topping of caramelized diced apples makes a beautiful presentation, but also works wonderfully with the flavor of the sweet mash -- so well that nobody will miss the standard mini marshmallows.
Author: Martha Stewart
A winner at potlucks and picnics and all summer long, this farfalle pasta salad features chickpeas, crisp green beans, sharp red onion, basil, and salty capers in a delicate, creamy mayo-based dressing...
Author: Martha Stewart
You may need to make these popovers in batches. If not serving immediately, poke a small hole in each to release steam. The popovers hold up surprisingly well; reheat just before serving.
Author: Martha Stewart
Chewy caramel, toasted pecans, bittersweet chocolate -- you'd be hard-pressed to find a store-bought version that's as superlative as this easy homemade rendition. Did we mention the rum? Get the packaging...
Author: Martha Stewart
Spread the love and pass around the holiday sweet bread. Cranberries and oranges go perfectly together.
Author: Martha Stewart
A layer of glossy ganache gives these brownies an air of sophistication (but kids will still clamor for a slice).
Author: Martha Stewart
This heavy-duty cheese pasta sauce with parsley will be a hit with the whole family.
Author: Martha Stewart
The recipe for these elegant hors d'oeuvres is from "Entertaining."
Author: Martha Stewart
This stuffing features fennel sausage and, for special effect, is spooned into a biscuit pan to make individual portions.
Author: Martha Stewart