We called these cornbread puddings -- not muffins -- because they're far moister and more tender than what you might expect, thanks to sour cream in the batter.
Author: Martha Stewart
Use this recipe when making our Grilled Vegetables with Herb Vinaigrette.
Author: Martha Stewart
This simple recipe is courtesy of Cokie Roberts and is featured in her new book, "Ladies of Liberty: The Women Who Shaped Our Nation."
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
The secret of delectable fries lies in the frying process. The oil needs to be just the right temperature-too cool, the potatoes will absorb the oil; too hot, the outsides of the potatoes will burn.
Author: Martha Stewart
This recipe comes from reader Melissa McMacken of Au Gres, Michigan. Her neighbors in the Midwest rave about this chocolate lover's dessert.
Author: Martha Stewart
Cherries get boiled down into a sweet syrup that's then stirred into the tart lemonade.
Author: Martha Stewart
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.
Author: Martha Stewart
Give tomatoes a flavor boost with this fast salad.
Author: Martha Stewart
The most beautiful ruby-red grapefruit is available in December; use it to make this jewel-like salad. In other seasons, the grapefruit will be smaller and you will need more.
Author: Martha Stewart
Martha made this recipe on episode 709 of Martha Bakes and paired it with Virginia Peanut Pie.
Author: Martha Stewart
Green garlic bulbs look like scallions-they're available at many farmers' markets in the spring. If you can't find them to make this Italian appetizer, substitute the peeled cloves from a head of regular...
Author: Martha Stewart
Save precious oven space this Thanksgiving by roasting your turkey over charcoal instead. Check out our step-by-step photo tutorial.
Author: Martha Stewart
The recipe for the make-ahead fresh tomato sauce came from a Neapolitan farmer. He readies it before dawn to "cook" before heading out to the fields; throughout the day, the flavors of the garlic, tomatoes,...
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
All you have to do to assemble this "layer cake" is whip some cream and slice some peaches, arrange them on pieces of store-bought pound cake, and then pop the whole thing in the freezer to set.
Author: Martha Stewart
This recipe adapted from "Martha Stewart Living Holiday Cookies."
Author: Martha Stewart
This chutney is a delicious alternative to cranberry sauce and should be served straight from the stove.
Author: Martha Stewart
Enhanced with eggs and butter, brioche gives a rich flavor to this pudding while producing a lighter texture than regular white bread.
Author: Martha Stewart
Sauteed fish goes mildly Mediterranean, with bright vegetables and a buttery pan sauce.
Author: Martha Stewart
Serve this antipasto dish as part of an appetizer table at your next gathering.
Author: Martha Stewart
This is a rich, magnificent potato gratin, so enjoy it and don't even think about replacing the heavy cream with anything else or skimping on the amount. A sprinkle of lemon zest at the end gives it a...
Author: Martha Stewart
This Mexican-style take on a frittata makes a perfect item for brunch or a great light lunch on its own. Serve it hot or at room temperature.
Author: Martha Stewart
This refreshing blend of lemon, lime, and orange juices can be made with or without vodka.
Author: Martha Stewart
This delicious upside-down cake, made by John Barricelli, is from the "Martha Stewart Baking Handbook."
Author: Martha Stewart
Use this streusel recipe when making our Cherry-Streusel Coffee Cake. It was first published in "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Host an inviting lunch with this family-style main dish from Provence.
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
We like to serve these patties with romaine (drizzled with olive oil and squeezed with lime), sliced avocado and red onion, and fresh cilantro leaves.
Author: Martha Stewart
Grilling this dough gives it a flavorful char. To save time, it can be grilled and stored at room temperature overnight. Just top and bake.
Author: Martha Stewart
Martha's Omani-inspired creamed spinach spices things up with coconut milk, fresh ginger, cumin, and a touch of jalapeno.
Author: Martha Stewart
This cold-weather winner is nothing more than red wine infused with spices, but the right flavor combinations can produce spectacular results. Here, a big-bodied red Zinfandel takes on a heady whiff of...
Author: Martha Stewart
In this recipe for a classic Passover side dish, potato kugel gratin, matzo meal is the key to a golden-brown crust.
Author: Martha Stewart
Turning a whole side of fish on the grill is easier if you use a fish-shaped grilling basket. Fire Roasted Vidalia Onion Halves make an ideal dinner accompaniment during the late spring and summer for...
Author: Martha Stewart
Apple tarts deliver a more concentrated apple flavor than the more common double-crust pies, and you don't have to wait hours for them to cool. Using different apple varieties pays off in both taste and...
Author: Martha Stewart
Rolled oats add texture and richness to the sweet biscuit topping for this easy-to-make cobbler.
Author: Martha Stewart
Fresh lemon juice adds another layer of flavor to this side dish.
Author: Martha Stewart
Sebastian Beckwith, cofounder of In Pursuit of Tea, explains how best to brew your leaves.
Author: Martha Stewart
Fresh tomatoes and roasted red peppers are tossed in an almond and sherry vinegar dressing to create this side salad. Instead of roasting the peppers, use store-bought jarred peppers.
Author: Martha Stewart
Cucumbersandwiches with smoked salmon encourage snacking.
Author: Martha Stewart
Martha made this recipe on Cooking School episode 307.
Author: Martha Stewart
Popular in the Midwest -- especially Ohio, the Buckeye State -- this peanut butter cup-like treat is made to resemble (and named after!) the nut of the buckeye tree.
Author: Martha Stewart
This mile-high pumpkin pie has major curb-appeal, thanks to a simple meringue topping. For just the right texture, whip the whites until they hold stiff, glossy peaks-but keep the mixture still spreadable...
Author: Martha Stewart
This recipe is adapted from Michele Goldsmith, Executive Pastry Chef at Nobu 57. Martha made this on episode 506 of Martha Bakes.
Author: Martha Stewart
This stunning, savory pie is made of puff pastry wrapped around a potato, leek, and Comté-cheese filling. Perfect as a hearty appetizer or vegetarian main, it is made to win the hearts and warm the stomachs...
Author: Martha Stewart
Savory corn pudding is a traditional Thanksgiving dish in many parts of the country. This one, from Lewis Morris of Princeton, New Jersey, is slightly sweet and seasoned with fresh chives.
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
Armenian rice pilaf is a perfect rice side dish for any number of dishes.
Author: Martha Stewart
Author: Martha Stewart