No cream here! A butter-and-flour roux is the secret to this lush, velvety tomato soup. Gild with fresh basil, cracked black pepper, and a drizzle of your best olive oil. Serve alongside our Test Kitchen's...
Author: Martha Stewart
The bread cubes can be toasted up to three days ahead, then stored in an airtight container at room temperature. The dressing itself can be prepared a day ahead and stored in the baking dish, covered,...
Author: Martha Stewart
Serve the meatloaf patties on toasted buns with sliced red onion and Boston lettuce.
Author: Martha Stewart
Keep the heat outdoors with this grilled pizza topped with sweet fennel and onions. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone...
Author: Martha Stewart
Ginger ale makes watermelon sparkle with a crisp, clean taste.
Author: Martha Stewart
We stuffed the bird with mushroom stuffing, but you can use your own favorite recipe if you prefer.
Author: Martha Stewart
Bake a homey, pecan-topped casserole with this recipe from "The Essential New York Times Cookbook," by Amanda Hesser.Also try: James Beard's Pureed Parsnips
Author: Martha Stewart
Try these in roast beef sandwiches or as a relish for poultry or grilled meats.
Author: Martha Stewart
Martha made this recipe on Cooking School episode 307.
Author: Martha Stewart
The trick to cooking delicious squid is making sure that it spends little time in the pan -- flash-frying it is the best way to keep the squid flavorful and tender. This recipe comes from Tom Douglas.
Author: Martha Stewart
Use this dough to make our Grilled Pizzas with Tomato, Avocado, and Pepper-Jack Cheese, as well as our Grilled Pizzas with Plums, Prosciutto, Goat Cheese, and Arugula.
Author: Martha Stewart
Author: Martha Stewart
A punch of robust bourbon is mellowed by the addition of sweet amaretto, seltzer, and sparkling apple juice. Serve the drinks with Smoked Trout Toasts.
Author: Martha Stewart
Use whatever jam you like as the filling for these little tarts.
Author: Martha Stewart
Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred sauce) for a biscuit-topped Italian rendition of shepherd's pie.
Author: Martha Stewart
Ready in half an hour: tender chicken cutlets, served with green beans, herbed mushrooms, and a buttery sauce.
Author: Martha Stewart
This recipe is from Entertaining with Emeril, episode 2.
Author: Martha Stewart
The mustard in this recipe helps thicken the lemon juice and olive oil dressing, while the Kalamata olives bring a bit of brininess.
Author: Martha Stewart
This delicious upside-down cake, made by John Barricelli, is from the "Martha Stewart Baking Handbook."
Author: Martha Stewart
Serve this moist, molasses-rich gingerbread with whipped cream or vanilla ice cream.
Author: Martha Stewart
These portobellos are stuffed with garlic-and-Parmesan-infused mashed potatoes, making a hearty vegetarian dish.
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
Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!
Author: Martha Stewart
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Paper-thin zucchini ribbons are tender-crisp.
Author: Martha Stewart
Rolled oats add texture and richness to the sweet biscuit topping for this easy-to-make cobbler.
Author: Martha Stewart
The right topping can transform a baked potato into a quick, easy meal. You can use an oven, microwave, or even a slow cooker.
Author: Martha Stewart
Keep the grill hot during dinner for a batch of easy s'mores for dessert.
Author: Martha Stewart
Roasting the peppers before use brings out their natural sweetness and removes their thin waxy skin. Martha made this recipe on Martha Bakes episode 608.
Author: Martha Stewart
A cruciferous family member, Brussels sprouts have long been considered cancer-fighting superstars thanks in part to the presence of compounds called indoles.
Author: Martha Stewart
An icyorange squeeze featuresvodka, and fresh lime andorange juices.
Author: Martha Stewart
The hidden surprise of melted cheese inside the crispy breaded mushroom pattie takes this vegetarian burger to new levels, as does a special mayonnaise that gets shmeared on the toasted brioche bun.
Author: Shira Bocar
These cookies will have a moist, brownielike texture the day you make them and get crispier the following day.
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
Cheese and marjoram fillup marinated hot cherry peppers.
Author: Martha Stewart
This Southern side dish may be served with our Baked Country Ham.
Author: Martha Stewart
This recipe for roasted mussels, courtesy of Sam Hayward of Fore Street, brings the delicious taste of the sea to any meal.
Author: Martha Stewart
A soft-boiled egg goes well with steamed spinach on toast, steamed asparagus, or sliced ham on a toasted English muffin.
Author: Martha Stewart
This refreshing blend of lemon, lime, and orange juices can be made with or without vodka.
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
This rib recipe, courtesy of Shawn Darling of Windsor, California, is slow-cooked in a root beer broth and is great with mashed sweet potatoes.
Author: Martha Stewart
With only 350 calories, this recipe from The Cheesecake Factory's new SkinnyLicious Menu makes a light and healthy lunch option.
Author: Martha Stewart
This may be a little more work than the average cookie, but these divine Apricot-Walnut rugelach are truly worth it.
Author: Martha Stewart
Author: Martha Stewart
This updated take on the classic Italian-style dish, Spaghetti Alla Carbonara, uses pancetta and lemon zest for subtle bursts of flavor.
Author: Martha Stewart
With store-bought dough and leftover roast chicken or a rotisserie chicken at hand, you can have this easy, cheesy enchilada-inspired pizza on the table in about an hour.
Author: Martha Stewart
This filling and frosting are perfect with our Chocolate and Yule Nut Log.
Author: Martha Stewart
Thinly sliced green tomatoes are served gratin-style in this recipe from Miller Union chef Steven Satterfield.
Author: Martha Stewart
Udon noodles are thick Japanese noodles similar in size to linguine and can be found in Asian markets and some supermarkets. The salad can be garnished with an assortment of ingredients, including enoki...
Author: Martha Stewart
This cold sauce fuses mayonnaise with mustard, resulting in a condiment that can be used with many dishes.
Author: Martha Stewart
Buttermilk makes these pancakes, recipe courtesy of Lillian Achilles of Portland, Texas, especially scrumptious. If you prefer, omit the blueberries and serve the pancakes topped with sliced bananas.
Author: Martha Stewart