Smoky spices heat up the crispy meat at the center of this chicken recipe. A toss of hominy, tomatoes, and scallions provides a cool counterpoint to this flavorful dinner.
Author: Martha Stewart
The basis for this recipe is the simple sugar cookie, enhanced with almonds and a hint of lemon. Once they are baked, the cookies resemble a sand dollar.
Author: Martha Stewart
This traditional Mexican fish dish pairs nicely with rice or roasted potatoes.
Author: Martha Stewart
We prefer cherry tomatoes to grape for sauteing; they break down better, creating a light yet luscious sauce.
Author: Martha Stewart
Leave the red skins on the mashed potatoes and give them an added crunch.
Author: Martha Stewart
Make like you're in a five-star restaurant by cooking up this decadent roast duck dish.
Author: Martha Stewart
Creamy cannellini beans, sauteed with rosemary and lemon zest, provide a fragrant and delicious bed for steamed salmon in this easy and delicious weeknight meal.
Author: Martha Stewart
This filling, protein-packed meal takes just minutes to prepare.
Author: Martha Stewart
Yes, you can make a showstopping no-bake cake! Whip up a stack of crepes in advance, then layer with two whipped-cream fillings: white chocolate-raspberry and dark chocolate-hazelnut.
Author: Martha Stewart
One slice in, and this tiered pound cake proves it's anything but vanilla. A rich chocolate base, lighter cocoa center, and buttery top make it far more gratifying than the mere sum of its parts.
Author: Martha Stewart
Frangipane, an almond-flavored filling, was named after the 16th-century Marquis Muzio Frangipani, who invented a bitter-almond scent for perfuming gloves. Parisian pastry chefs were so enthusiastic, they...
Author: Martha Stewart
Using sphere-shaped molds creates the look of snowballs, but these cakes can also be made in standard muffin tins.
Author: Martha Stewart
This is decadent French-toast sandwich makes a sweet breakfast.
Author: Martha Stewart
Buy a high-quality cornbread, or bake our Buttermilk Cornbread (it can be made up to 2 days ahead).
Author: Martha Stewart
While the rest of the meal is on the grill, toss together this cool steakhouse salad.
Author: Martha Stewart
Clarified butter is the key to achieving perfect, velvety hollandaise sauce.
Author: Martha Stewart
Buttery toasted pine nuts, salty Pecorino Romano, and fragrant basil add intrigue to this simple summer side dish.
Author: Martha Stewart
Author: Martha Stewart
A hot oven and a citrusy-sweet mustard sauce are all you need for these fryer-free-but just as delicious-baked chicken wings.
Author: Shira Bocar
Blink and you'll miss this easy no-cook sauce recipe: Combine chopped tomatoes, olive oil, garlic, vinegar, and basil in a big bowl on the counter, and let them sit until they break down a bit. When the...
Author: Shira Bocar
Author: Martha Stewart
Strawberries and rhubarb are summer's best friends -- cook them up together in this quintessential dessert.
Author: Martha Stewart
A double-dose of vanilla extract-in the cake and in the buttercream frosting -gives these cupcakes from famed baker Billy Reece of Billy's Bakery in New York City great vanilla taste that's just the right...
Author: Martha Stewart
What kid doesn't love a good fish stick? Parents will be nibbling at these as well.
Author: Martha Stewart
Green chile's fiery bite contrasts with the sweet and salty corn on the cob. It's the perfect, easy appetizer for summer entertaining.
Author: Martha Stewart
Broiling showcases the tender flesh and natural butteriness of sea scallops, which are a good low-cholesterol alternative to shrimp.
Author: Martha Stewart
Onions, caramelized with butter, sugar, and balsamic vinegar, are served over abaked sweet potato, rich in beta-carotene. The bite of a Parmesan-cheese toppingbalances the vegetables' sweetness.
Author: Martha Stewart
Fresh black-eyed peas cook much more quickly than dried ones do; check for tenderness after 20 minutes.
Author: Martha Stewart
As common as it is today, pecan pie is a relatively recent addition to the American table. No one knows exactly when it was invented, but since the 1940s -- when it was first popularized in "Joy of Cooking"...
Author: Martha Stewart
A simple paste of maple syrup and two mustards is all you need for these savory-sweet baked chicken legs. Just add carrots, potatoes, and shallots (they all caramelize in their juices) for a great one-dish...
Author: Martha Stewart
Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.
Author: Martha Stewart
Coating a simple pork roast with an herb-and-spice rub turns it into a truly special dish. Save any pan juices for a tasty sauce.
Author: Martha Stewart
Summertime meals just got easier thanks to this warm spinach salad.
Author: Martha Stewart
Hailing from the Abruzzo region of central Italy, these wafer cookies get their intricate shape by cooking a waffle-like batter between two hot iron plates. Martha flavors hers with toasted anise seeds...
Author: Martha Stewart
You'll find pistachios everywhere in this dessert -- embedded in the crust, in a paste layered beneath the milk-chocolate filling, and in a dusted coating on top. Martha prepared this recipe in Episode...
Author: Martha Stewart
Kirsch brings out the sweet, juicy flavor of fresh Bing cherries in this sophisticated tart. Martha made this recipe on episode 611 of Martha Bakes.
Author: Martha Stewart
This simple sandwich is a classic for a reason-it's crispy, crunchy, and totally delicious. Layer bacons strips, deli turkey, lettuce, tomato slices, and mayonnaise.
Author: Martha Stewart
Crab cakes served on scallop shells make for natural party-sized bites.
Author: Martha Stewart
Rosemary and shiitakes give this dish an earthy, vibrant flavor.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Serve this hearty side dish with Pork Roast with Apples and Gremolata as part of your holiday dinner.
Author: Martha Stewart
This cosmopolitan take on that other classic is dressed up with hearty pancetta, musky fresh oregano, and an innovative Marsala-spiked broth, adding elegance to any meal.
Author: Martha Stewart
Make sure you use pure maple syrup, not "maple-flavored" or "pancake" syrup. Martha made this recipe on episode 701 of Martha Bakes.
Author: Martha Stewart
These easy, do-ahead puffs can go directly into the oven from the freezer. The same profiteroles recipe can also be used to prepare eclairs, gougeres (puffs filled with cheese), and cream puffs.From the...
Author: Martha Stewart
No matter how little time you have for cooking, you needn't sacrifice taste or nutrition in the name of convenience. This delicious one-dish meal, which combines succulent roasted chicken with assorted...
Author: Martha Stewart
Ripe stone fruit and sweet preserves lend a double dose of peach flavor to these summery cookies. The crisp cinnamon-sugar topping yields to a tender, moist interior that's studded with fruit.
Author: Martha Stewart
Since fresh sour cherries are ephemeral summer finds, this recipe uses frozen ones. They're combined with fresh pears and warm spices like cinnamon and ginger for the filling.
Author: Martha Stewart