This recipe is one of Martha's favorites for savoring the mid-summer berry. A duo of fresh lemon juice and grated orange zest perk up the raspberry jam with bright, citrus flavor.
Author: Martha Stewart
Oyster sauce, garlic, and ginger deliver big flavor to succulent sautéed shrimp in this speedy takeout-inspired supper. Roasted cashews and sliced celery add a pleasing crunch.
Author: Martha Stewart
Gelatin is the key to a glistening chocolate glaze that stays put on your cake. Jacques Torres prepared this recipe with Martha on Episode 501 of "Martha Bakes."
Author: Martha Stewart
Kick off any gathering with a refreshing summer sip -- this colorful lemonade-stand upgrade is sure to hit the spot.
Author: Martha Stewart
Serve these plums over country-style toast or vanilla ice cream for an easy fall dessert.
Author: Martha Stewart
Garlic and sage, rubbed into the pork ahead of time,impart an earthy, aromatic flavor. The meat is thenmoistened by a beer marinade. The pork chops arebasted on the grill with a thick, tangy tomato-basedsauce...
Author: Martha Stewart
The frozen peaches go straight into the oven without thawing; cooked with onions, ginger, and chicken, they turn into a flavorful compote.
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers,...
Author: Martha Stewart
Author: Martha Stewart
This delicious recipe can be found in "The Balthazar Cookbook" by Keith McNally, Riad Nasr, and Lee Hanson.
Author: Martha Stewart
Flaky, sticky, and sweet, this delectable baklava from baker Umber Ahmad of Mah-Ze-Dahr is studded with cloves to anchor the pastry layers and infuse them with warm flavor. Lemon is mixed into the traditional...
Author: Martha Stewart
This soup with lots of shredded kale makes great use of leftover turkey. If you've already frozen the carcass, there's no need to thaw it out before using it in this recipe.
Author: Martha Stewart
Tossing hot-off-the-grill halibut steaks and vegetables with an herb vinaigrette infuses them with tons of flavor. A colorful assortment of olives adds a briny kick throughout, while peppery arugula and...
Author: Martha Stewart
This recipe for tropical fruit salsa comes from "Martha Stewart's Hors d'Oeuvres Handbook."
Author: Martha Stewart
Keep your cool this summer with this simple, fast, and fresh chicken dinner.
Author: Martha Stewart
Chad Robertson of San Francisco's celebrated Tartine Bakery loves to dunk pieces of freshly baked bread into this vinaigrette, made with shallots and herbs.Recipe and image reprinted with permission from...
Author: Martha Stewart
Serve this colorful salad along with our Bay-Leaf-Crusted Pork Roast.
Author: Martha Stewart
Every meatball-lover will adore this deep dish pizza. A pie plate and store-bought dough are all the keys you need to have a great pizza night at home.
Author: Martha Stewart
Heirloom tomatoes are sliced and drizzled with toppings that hit the notes of a Bloody Mary in this game-changing salad. Lemon juice and Worcestershire are whisked with oil for the dressing, and celery...
Author: Greg Lofts
This soup is smooth and creamy with a dash of spice.
Author: Martha Stewart
Dancing with the flavors of the tropics is simple when mangoes are on hand. This upside-down cake offers a dazzling showcase -- the ripe fruit nestles in a simple caramel, its golden hues and honeyed taste...
Author: Martha Stewart
You could substitute veal, chicken, or turkey for the pork.
Author: Martha Stewart
Try using this easy lemon vinaigrette to upgrade all sorts of veggies, such as our Green Salad with Olives or Green Beans Vinaigrette.
Author: Martha Stewart
Say goodbye to an hour spent hovering over the stove perfecting sweet, buttery onions. This recipe uses an Instant Pot to speed up the process and paves the way for French onion soup, omelets, sandwiches...
Author: Riley Wofford
The flavor of fresh sage counterbalances the sweetness of apricots.
Author: Martha Stewart
When tomatoes are cooked in a healthy fat like olive oil, it increases our absorption of the phytochemical lycopene, which may lower the risk of heart disease.
Author: Martha Stewart
Fresh cucumber juice makes classic lemonade even more refreshing.
Author: Martha Stewart
This recipe for baccala salad is courtesy of Sal Scognamillo, owner of Patsy's.
Author: Martha Stewart
The chicken is oven-fried, removing stove-top heat and mess from a steamy August kitchen while still producing an extra-crunchy crust.
Author: Martha Stewart
A classic French sauce starring hard-boiled eggs, gribiche gets its briny kick from cornichons and capers. It's great over steamed new potatoes or poached leeks or asparagus, and on bagels with lox.
Author: Martha Stewart
These sesame-kale crisps are a nutritious, delightfully crunchy snacking option.
Author: Martha Stewart
Peppermint marshmallows are easy to make; they get their red swirl from a quick marbleizing technique.
Author: Martha Stewart
Dress up succulent roasted beets with a simple mint-yogurt sauce. A hint of ground cumin brings out the vegetable's earthiness.
Author: Martha Stewart
Yes, you can make this flaky, buttery puff pastry dough at home! Once you get the hang of the technique, you'll never go back to store-bought.
Author: Martha Stewart
Garam masala -- a blend of Indian spices -- gives these succulent lamb chops a lovely flavor and aroma.
Author: Martha Stewart
Turn leftover farm-stand pretzels into simple candies. Peanut butter helps the crumbled pretzels stick together, and melted chocolate is the finishing touch.
Author: Martha Stewart
Author: Martha Stewart
These classic potato skins, baked until crisp, are the perfect easy-to-make side.
Author: Martha Stewart
Yogurt turns surprisingly velvety when cooked with cornstarch and egg yolks. Serve it over meatballs seasoned with cinnamon, cumin, and cilantro-and you've got an updated Turkish kofta for your beef dinner....
Author: Martha Stewart
For a delicious fish dish, try this roasted trout recipe from chef Frank Stitt's "Bottega Favorita" cookbook. Serve with his Butter Bean-and-Mint Pilaf for an unforgettable dinner.
Author: Martha Stewart
This minestrone recipe adds pesto for a unique and slightly nutty take on the classic soup.
Author: Martha Stewart
Two Halloween must-haves-candy corn and cereal treats-make one festive sweet. The trick? Spike the orange and yellow layers with citrus zest to add bright, unexpected flavor.
Author: Martha Stewart
Serve this appetizer with Yukon Gold Potato Blini from chef Thomas Keller's "The French Laundry Cookbook."
Author: Martha Stewart
This applesauce is delicious served with our Potato Latkes.
Author: Martha Stewart
Author: Martha Stewart
Toss this mix with two pounds of potatoes before grilling. Once they have finished cooking, sprinkle the potatoes with fresh lime juice, if desired.
Author: Martha Stewart
Sauteed escarole is great paired with our recipe for Spice-Rubbed Turkey Breast with Sweet Potatoes.
Author: Martha Stewart