Author: Martha Stewart
This salty-sweet treat is one that both kids and adults alike will love. Plain popcorn and coarsely chopped salted pretzels are mixed together with a rich caramel and marshmallow sauce. It's an ooey-gooey,...
Author: Martha Stewart
Serve these flavorful cookies with Supremed Citrus for a light dessert after a heavy meal.
Author: Martha Stewart
We recommend this frosting for our Coconut-Almond Egg-Shaped Cake.
Author: Martha Stewart
While it may only take four everyday ingredients, the idea of making fresh pasta dough like this can intimidate even experienced cooks. Here's a way to make it not only easier but faster too.
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
Author: Martha Stewart
The subtle but distinct taste of ginger pairs well with raspberry jam. Apricot makes an equally delicious filling. Or, try sandwiching the cookies with rich chocolate ganache.
Author: Martha Stewart
This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary.
Author: Martha Stewart
Author: Martha Stewart
Serve this light, bright salad for lunch with a piece of grilled chicken or fish.
Author: Martha Stewart
Store-bought pound cake and ice cream keep these mini desserts simple. All you have to do is beat the egg whites until light and airy for the delicious meringue topping.
Author: Martha Stewart
This recipe for risotto alla Milanese comes from "Cucina & Famiglia: Two Italian Families Share Their Stories, Recipes, and Traditions," by Joan Tropiano Tucci and Gianni Scappin.
Author: Martha Stewart
Toasting the oatmeal before cooking it gives the cereal a nutty flavor.
Author: Martha Stewart
This easy pizza dough recipe courtesy of British chef Jamie Oliver is made in a food processor and perfect for his Calzone recipe.
Author: Martha Stewart
Nothing goes better with an Italian feast than a slice of this crusty bread.
Author: Martha Stewart
This British dessert is traditionally served at Eton College's annual July 4 prize-giving celebration.
Author: Martha Stewart
Sweet potatoes are wonderful in salads, especially when tossed with a ginger-and-scallion dressing.
Author: Martha Stewart
Warm nights call for a refreshing drink, and these icy margaritas are perfect for the occasion.
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 pie is inspired by the version served at the Virginia Diner, a landmark restaurant in Wakefield, Virginia, that's renowned for this dessert. Martha made this recipe on Martha Bakes episode 709.
Author: Martha Stewart
Turn your Sunday dinner into a Mexican-style feast by serving turkey with mole sauce.
Author: Martha Stewart
Use this cranberry simple syrup to create cranberry cocktails to serve at any holiday gathering.
Author: Martha Stewart
This is decadent French-toast sandwich makes a sweet breakfast.
Author: Martha Stewart
After rinsing the spinach, leave some water clinging to the leaves. This will help the spinach wilt evenly in the pan, without becoming too soft. Try serving with Pork Chops with Apples and Shallots.
Author: Martha Stewart
Serve over cooked egg noodles tossed with a little butter and fresh or dried dill.
Author: Martha Stewart
Smoked salmon adds just the right amount of saltiness to layers of golden spuds. Thinly sliced potatoes in concentric circles make a pretty galette. This one has a cool, fluffy spread that pairs perfectly...
Author: Martha Stewart
Sweet sea scallops, tossed with a delicate salad of chopped herbs, celery, and fennel, are brightened by the acidity of white wine. Choose a light, aromatic Muscadet, a dry Pinot Grigio or Alsatian Riesling,...
Author: Martha Stewart
Author: Martha Stewart
Every morning Martha drinks this immune-boosting cocktail of nutritious fruits and vegetables. Her refreshing green juice recipe allows for plenty of substitutions. Don't have pears on hand? Add an apple...
Author: Martha Stewart
Make like you're in a five-star restaurant by cooking up this decadent roast duck dish.
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
Make a pecan pie more decadent with a chocolate crust and melty, gooey chocolate added to the filling.
Author: Martha Stewart
To separate brussels sprout leaves, cut the stem from each sprout and ease apart the layers.
Author: Martha Stewart
This pastry cream is the perfect addition to fruit tarts.
Author: Martha Stewart
Escabeche, a classic Latin dish, is made by first sauteing, then marinating any firm white fish overnight in a flavorful vinaigrette.
Author: Martha Stewart
Perfect for brunch-or any meal, reallly-this easy recipe makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates.
Author: Martha Stewart
Serve this crisp salad with our Baked Egg Custard with Cheese.
Author: Martha Stewart
Author: Martha Stewart
Warm potatoes and cool greens are a perfect combination for a late-summer meal.
Author: Martha Stewart
Use this recipe in the sauce for our Normandy-Style Chicken and Leeks. Leftover creme fraiche makes a delicious accompaniment to fruit desserts.
Author: Martha Stewart
Searedtuna with an orange-peel-and-fennel-seed crust sits atop red-leaf lettuce. Orange vinaigrette complements the tuna's spices.
Author: Martha Stewart
Crisp-tender slices of squash marry well with lemon, shallot, and thyme.
Author: Martha Stewart
Avoid stirring or turning the potatoes as they bake on each side. Moving them around will cause them to stick, tearing the crispy surface from the chip.
Author: Martha Stewart
Spring into summer with this seasonal twist on a spaghetti supper. Just boil, toss, and top with shavings of cheese.
Author: Martha Stewart
If not serving this Cucumber and Watermelon Salad immediately, leave out the salt. Refrigerate salad, covered, up to four hours; just before serving, toss with salt.
Author: Martha Stewart
Use our three tips to ace a taste test without adding fat: Start with well-trimmed chops, brush on a spicy glaze instead of oil, and broil the meat instead of sauteing.
Author: Martha Stewart
This syrup can be poured over French toast or pancakes as an alternative to maple syrup.
Author: Martha Stewart
Author: Martha Stewart