For a nifty, hands-on way to coat corn, pack the butter mixture into a plastic-lined ramekin and chill; then let guests roll their own corn in the butter.
Author: Martha Stewart
Author: Martha Stewart
Chocolate molded into the shape of mint leaves makes a heavenly garnish for our Chocolate-Mint Cupcakes and Chocolate-Mint Torte.
Author: Martha Stewart
Everyone knows how delicious Chicken Parmesan can be, but I decided to do a spin-off with pork. Your friends and family will be astonished at how quickly this dish comes together. Recipe courtesy of Emeril...
Author: Martha Stewart
Cherries get boiled down into a sweet syrup that's then stirred into the tart lemonade.
Author: Martha Stewart
This delicious -- and simple to make -- Cuban sandwich is sure to become a family favorite.
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
To make the best pizzas, you'll need a pizza stone, which is placed on an oven rack and heats up while you prepare the dough, and a pizza peel, a flat board with a long handle that lets you deposit the...
Author: Martha Stewart
This syrup can be poured over French toast or pancakes as an alternative to maple syrup.
Author: Martha Stewart
Chris Schlesinger, owner of the East Coast Grill in Cambridge, Massachusetts, says there are no set rules determining which chutney best suits a given dish. Let your personal preference prevail.
Author: Martha Stewart
Mario Bosquez, host of "Living Today" on Martha Stewart Living Radio (Sirius channel 112) shares a recipe from Ron Bechtol and Cynthia Guido for stuffed ancho chiles.
Author: Martha Stewart
Classic sugar cookies take baking back to basics. But in their simplicity lies their perfection: It's hard to beat the delicate flavor of cookies with only the most elemental of ingredients. We veered...
Author: Martha Stewart
The flavors of summer come together wonderfully in this savory salad recipe. Also try:Broiled Lobster
Author: Martha Stewart
Enjoy a savory barbecue sandwich with this recipe from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."Photo credit: Quentin Bacon
Author: Martha Stewart
These pickles make a great accompaniment to the famous Zuni Hamburgers served at the Zuni Caf; in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.
Author: Martha Stewart
Author: Martha Stewart
This rosy riff on a strawberry shortcake is sure to become a new Bundt cake classic. Egg whites and cake flour create a stark white batter (and super tender crumb) that is a perfect canvas for tinting....
Author: Martha Stewart
Roasted Brussels sprouts and butternut squash are the stars of this quinoa-based dinner. Tahini sauce comes in handy.
Author: Martha Stewart
This applesauce is prepared with spices to produce a flavor that resembles the inside of an apple pie.
Author: Martha Stewart
This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
Author: Martha Stewart
Try this delicious recipe courtesy of "The Martha Stewart Show" TV Kitchen.
Author: Martha Stewart
Chopped up in a salad, avocado adds a creamy texture without the saturated fat of cheese or dairy-based dressings. It is delicious here with shrimp, apple, and cucumber.
Author: Martha Stewart
Author: Martha Stewart
A refreshing summer side dish, this Ginger Cucumber Salad is a great addition to any summer menu.
Author: Martha Stewart
This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary.
Author: Martha Stewart
Cilantro can be polarizing, but many cooks around the world rely on it for the fresh, citrusy element it adds to an array of dishes -- like this pasta dish with Southeast Asian flair.
Author: Martha Stewart
This recipe is inspired by amatriciana sauce, a hearty Italian classic that is often made to go with the extra-chewy, hollow pasta called bucatini.
Author: Martha Stewart
Stuffed shells -- pasta with a cheese filling -- freeze beautifully. Baked and bubbly, they are a comfort-food classic, always welcome on the dinner table. You'll need to cook an entire box of shells,...
Author: Martha Stewart
To separate brussels sprout leaves, cut the stem from each sprout and ease apart the layers.
Author: Martha Stewart
The chicken, fruit, and vegetables all roast together in the oven, and they come out golden and caramelized, just the kind of crowd-pleasing dish you'll want for your next dinner party.
Author: Martha Stewart
This is delicious served as a side dish or as a stuffing for our Crown Roast or Roast Goose.
Author: Martha Stewart
A holiday dinner is your chance to pull out all the stops. See Crown Roast of Pork 101 for step-by-step instructions on making this majestic centerpiece.
Author: Martha Stewart
Canned tuna and prepared pesto along with radicchio and cucumber make up this Mediterranean-style picnic sandwich made on an English muffin.
Author: Martha Stewart
This recipe -- based on our Basic Butter Cookie Dough -- makes perfect holiday cookies, and cut-out cookies for any occasion.
Author: Martha Stewart
Dont let the lack of meat fool you. This protein-packed casserole of eggs, tortillas, and a simple tomato sauce is a satisfying meal for the whole family.
Author: Martha Stewart
Turkey giblets are edible when properly prepared and are the secret to a flavorful gravy. Use this easy recipe for our Perfect Roast Turkey.
Author: Martha Stewart
Serve this crisp salad with our Baked Egg Custard with Cheese.
Author: Martha Stewart
A milk chocolate ganache serves as the filling in these sandwich cookies boosted by a grown-up addition of ground espresso. Martha made this recipe on episode 507 of Martha Bakes.
Author: Martha Stewart
Author: Martha Stewart
Buttermilk keeps this crowd-pleasing cake perfectly moist. You can bake the loaf a couple of days in advance and finish with cream cheese frosting just before serving.
Author: Martha Stewart
Jazz up a store-bought Chinese condiment with vinegar and chili sauce to create a tart and spicy sauce fit for dipping. (Try it with our Summer Rolls.)
Author: Martha Stewart
The texture and flavor in this salad will work for any fall feast.
Author: Martha Stewart
Tender oven-roasted beets and potatoes tossed with toasted walnuts make an ideal picnic side dish.
Author: Martha Stewart
This easy-to-prepare cookie was inspired by the penny-candy-store lemon drop. The candied lemon peel, available at specialty-food stores, adds a lemony crunch.
Author: Martha Stewart
This pastry cream is the perfect addition to fruit tarts.
Author: Martha Stewart
These delectable morsels are best sellers at Australian bake sales and a great accompaniment to afternoon tea.
Author: Martha Stewart
Use this recipe when making our Grilled Vegetables with Herb Vinaigrette.
Author: Martha Stewart
Fit for Dracula himself! Sweet homemade grenadine serves as the "blood" in this inspired Halloween cocktail made with vodka, grapefruit juice, and fresh lime juice.
Author: Martha Stewart