This recipe is adapted from Martha's first book, Entertaining.
Author: Martha Stewart
There's nothing more gratifying than a bowl of chicken soup. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
Author: Martha Stewart
This kid's classic and favorite leaves time for the family to enjoy summer evenings together. The recipe for the flavorful meat sauce can easily be doubled. Feel free to make a bigbatch of it over the...
Author: Martha Stewart
Adding cornmeal to the spice coating gives the fish a crisp crust in the broiler, without having to fry in oil.
Author: Martha Stewart
In this flavorful recipe, prepared by chef Rick Bayless, dry masa harina can be substituted for the fresh masa, if need be. For optimum taste and consistency, make the masa dough 30 to 60 minutes before...
Author: Martha Stewart
This chunky and crunchy salad is served more as a condiment than a separate course.
Author: Martha Stewart
This speedy sauce puts a new spin on our simple Sauteed Pork Chops.
Author: Martha Stewart
Chopped eggplant and mushrooms give a rich flavor and meaty texture to this Mediterranean-style vegetable dish. Serve it with some steamed or boiled rice for a well-balanced meal.
Author: Martha Stewart
Author: Martha Stewart
This whole roast chicken is flavored with a pomegranate-juice glaze and decorated with thyme and pomegranate seeds.
Author: Martha Stewart
There's nothing more thirst-quenching than a watermelon cooler.
Author: Martha Stewart
Look for salmon fillets that are the same size. We found that 6-inch-long fillets work well, leaving the perfect amount of phyllo to wrap the fish on all sides.
Author: Martha Stewart
It's a new twist on the classic lemon bar: A light, extra-tart Key lime filling on a shortbread crust laced with coconut and white chocolate.
Author: Martha Stewart
Pureed dates add complexity to the sticky-sweet filling for this otherwise traditional pecan pie.
Author: Martha Stewart
Choose spears that are smooth and vibrant, with trim, tight tips.
Author: Martha Stewart
This salad also tastes great with grilled chicken added.
Author: Martha Stewart
These sweet, crunchy morsels are perfect to give as gifts over the holidays.
Author: Martha Stewart
Anise seeds add a hint of licorice to these pretty lace cookies made of ground almonds. Orange zest adds a citrus aroma.
Author: Martha Stewart
A new take on a classic nosh: These olives are stuffed with creamy blue cheese and fried.
Author: Martha Stewart
We've spiced up our Classic Pound Cake recipe with cinnamon and raisins.
Author: Martha Stewart
These giant ravioli are filled with a seasoned ricotta mixture, and then topped with an egg yolk before being sealed up in a homemade pasta dough. Draped over a bed of pancetta-studded sauteed greens,...
Author: Greg Lofts
This cornbread is baked-and served-in a cast-iron skillet, giving it a crunchy crust.
Author: Martha Stewart
The turkey is roasted with parsley and sage leaves tucked under its skin for extra flavor.
Author: Martha Stewart
Stir-frying relies on intense heat to sear proteins and cook vegetables quickly. The combination of earthy chard, bracing garlic, and sweet ginger requires hardly any sauce; a squeeze of citrus pulls it...
Author: Martha Stewart
This cookie is always the first thing to sell out at the Barefoot Contessa, Ina Garten's gourmet store in East Hampton, New York.
Author: Martha Stewart
Thai red curry paste imparts simmered-all-day depth to this easy soup that takes less than half an hour to make from start to finish.
Author: Martha Stewart
This Roasted Potato Hash side dish goes beyond breakfast-you can serve these potatoes with just about anything.
Author: Martha Stewart
Store-bought chicken, a lime-juice-mustard sauce, tomatoes, cabbage, and pineapple make this a colorful and delicious salad.
Author: Martha Stewart
Capture the flavors of Morocco in this simple, delicious meal.
Author: Martha Stewart
These cheesy and easy four-ingredient appetizers will remind you of brie baked 'en croûte'-which is the French term for anything baked in pastry. Here, the delicious handheld parcels are made from storebought...
Author: Greg Lofts
This chicken is pounded and left to marinate in a spicy, citrus sauce. Then it's ready for the grill.
Author: Martha Stewart
Author: Martha Stewart
Our version of spicy Chicago-style hot dogs are sure to be a hit at your next picnic.
Author: Martha Stewart
This fruit dessert has a caramelized topping like that of classic creme brulee -- no kitchen torch required.
Author: Martha Stewart
On their own, green beans might be a tad ho-hum. But toss them with Lemon Vinaigrette, and you've got a stellar side to sample.
Author: Martha Stewart
A vegetable peeler shaves carrots into crisp ribbons, ideal for this elegant salad.
Author: Martha Stewart
Here's a meal elegant enough for any special occasion -- but don't wait for one to try it. Yukon Golds are the best spuds to use because they hold their shape as they roast.
Author: Martha Stewart
For a quick, lively side, green beans are tossed with harissa, a fiery North African chile paste, which adds a smoky, earthy element to this oven roasted dish.
Author: Shira Bocar
These smooth and creamy custards are infused with coffee and topped with satisfyingly-sweet candy lids.
Author: Martha Stewart
Borscht originated in Eastern Europe and is an incredibly versatile soup. This variation, served cold, is fantastic in hot weather.
Author: Martha Stewart
Lean and quick-cooking, pork tenderloin also scores points for versatility. Here, a tenderloin is flavored with a spice-rub mixture of cayenne pepper, allspice, and brown sugar before roasting.
Author: Martha Stewart
This is a hearty side dish to serve with any kind of beef, pork, fish, or roast chicken.
Author: Martha Stewart
Serve this creamy sauce with gefilte fish or any dish that calls for horseradish.
Author: Martha Stewart
Inspired by classic cinnamon rolls, these dainty spirals swap sticky yeast bread for more manageable trappings but retain the intoxicating, iconic stripes of sugar and spice.
Author: Martha Stewart
Author: Martha Stewart
Use this recipe as a topping for our Pain Perdu, Meringue Cups, and Almond-Polenta Cake.
Author: Martha Stewart
This simple-to-make pear tart is sure to become a staple in your baking repertoire.
Author: Martha Stewart
Basic icebox dough gets a festive makeover when dotted with dried fruit and pecans.
Author: Martha Stewart
The cumin gives an extra kick to these baked sweet-potato wedges.
Author: Martha Stewart
Use this recipe to make our Butternut Squash Cannelloni.
Author: Martha Stewart