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
This chutney is a delicious alternative to cranberry sauce and should be served straight from the stove.
Author: Martha Stewart
Opa! This spanakopita-inspired dish is a great vegetarian main or a hearty side for meat or chicken.
Author: Martha Stewart
This healthy and delicious salmon recipe was contributed by Ruth Estfon of Palm Harbor, Florida.
Author: Martha Stewart
Jack and Jill should have gone up the hill to fetch a pail of this iced tea. The light floral notes of jasmine and the sweetness of the simple syrup make a refreshing combination.
Author: Martha Stewart
Orecchiette are adept at catching the small bits of sweet potato and bacon in this dish, but any shell pasta will work.
Author: Martha Stewart
As the sun sets, sip an updated orange juice cocktail with pomegranate juice.
Author: Martha Stewart
Any combination of wild mushrooms can be used in this smooth, creamy soup.
Author: Martha Stewart
Chickpeas and feta take care of the protein requirement, olive oil brings good fats, and whole-wheat couscous and broccoli make up the healthy carbohydrates.
Author: Martha Stewart
The time it takes to freeze the granita will vary depending on the temperature of your freezer. If there is enough space in the freezer to do so, dividing the mixture between two pans will speed up the...
Author: Martha Stewart
Crisp, sugar-dusted leaves and acorns celebrate the fall season.
Author: Martha Stewart
Plenty of people have their own go-to muffin recipe, but this light, moist rendition from Ellen O'Hara of Westwood, Massachusetts is hard to beat. They're made with whole-wheat flour, wheat germ, two ripe...
Author: Martha Stewart
Here's your new chicken dinner, complete with sides. Make a roasted chicken with bread salad and peas for a hearty, delicious meal.
Author: Martha Stewart
Pickling this cabbage gives you a fresh twist on sauerkraut.
Author: Martha Stewart
This delicious recipe for firehouse jambalaya is a spicy dinner dish that everyone will enjoy.
Author: Martha Stewart
You can use a variety of fruits in this shake, so get creative.
Author: Martha Stewart
This recipe comes from James Wong, grandfather of Michelle Wong, associate style editor at Martha Stewart Living. Unlike most wontons, they contain ample fresh greens; you can substitute fresh spinach...
Author: Martha Stewart
This pie dough recipe is classic and delicious-and, it'll serve as the base for any one of our delicious pie fillings. Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding...
Author: Martha Stewart
Lemon zest and fresh ginger in addition to the usual warming spices amp up this wintertime classic.
Author: Martha Stewart
We used frozen cherries to make a fruit-studded cake that's sweet as can be. Serve it on its own as an afternoon snack or with whipped cream for dessert.
Author: Martha Stewart
Author: Martha Stewart
This Pumpkin-Pecan Pie is two classic Thanksgiving desserts unexpectedly -- and deliciously -- combined.
Author: Martha Stewart
Although the term "hard-boiled" is more commonly known, "hard-cooked" is more accurate because the eggs should not be cooked at a boil.
Author: Martha Stewart
The flesh of baked russet potatoes was mashed with broccoli, butter, and olive oil, and then spooned into the skins and baked a second time.
Author: Martha Stewart
What makes this Chicken Parmesan healthier than usual? Only one side of the chicken has breading, whole-wheat breadcrumbs sub in for white, and an egg white replaces a whole one.
Author: Martha Stewart
A citrusy, garlicky tomatillo sauce infuses pork tenderloin with bold flavor. You can also skip the pork and use the sauce as a salsa.
Author: Martha Stewart
Heart-shaped croutons adorn this classic salad. Any leftover dressing can be served on the side or stored in the refrigerator for up to a week.
Author: Martha Stewart
This sweet-and-syrupycompote of apricots and figs is flavoredwith cardamom, fennel, and ginger, andserved with Greek yogurt.
Author: Martha Stewart
This wild rice side dish is bursting with flavor, thanks to cherries, garlic, and ginger.
Author: Martha Stewart
This subtly sweet yeasted cake topped with fresh peaches is a Baltimore staple. Martha made this recipe on episode 702 of Martha Bakes.
Author: Martha Stewart
These easy and elegant napoleon pastries feature layers of sliced bananas, store-bought dulce de leche, whipped cream, and toasted coconut.
Author: Martha Stewart
This traditional Greek Salad made with lettuce, feta cheese, black olives, and red onion is practically a meal itself. Serve with Seasoned Flatbread, to satisfy hearty appetites.
Author: Martha Stewart
Before making this dish, read our handy instructions on how to make pork paillards. This pan sauce is enriched with sour cream instead of butter. Serve the pork and sauce over egg noodles tossed with butter...
Author: Martha Stewart
This syrup has multiple uses. Try it on ice cream or mixed with seltzer.
Author: Martha Stewart
Apple pie upside-down cake borrows all the flavors of its cousin and transforms them into a syrupy shallow cake that's unexpectedly elegant.
Author: Martha Stewart
Making an extra chicken allows you to serve one tonight, and use the other for sandwiches, soups, and salads.
Author: Martha Stewart
This blend of bold flavors adds speedy savor. Make a double batch and give half to a lucky recipient.
Author: Martha Stewart
This saute is delicious as a side dish or tossed with pasta as a main.
Author: Martha Stewart
Stracciatelle gets its name from the ragged (stracciata in Italian) appearance of the eggs in this traditional soup. Serve with crostini topped with flaked tuna, endive, scallion, and parsley.
Author: Martha Stewart
Parsnips are narrow at one end and thick at the other. To cut uniform sticks (which will cook at the same rate), slice three inches from the tip of each, and then halve or quarter the thick end. As the...
Author: Martha Stewart
Homemade biscuits are delicious with butter and preserves or honey. Or serve them as cocktail sandwiches, with thin shavings of ham and a dab of mustard. We love the idea of using homemade baking powder,...
Author: Martha Stewart
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches: Carve an X in the bottom of each and plunge them into boiling water...
Author: Martha Stewart
Select fillets that each weigh four to five ounces. If they are large, cut them in half.
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
Bright, earthy golden beets are mixed with slender haricots verts, basil, and tart goat cheese -- all dressed with a homemade Dijon-shallot vinaigrette. Enjoy this alongside our Veggie Burgers.
Author: Martha Stewart
This delicious and healthy flax seed bread recipe is courtesy of natural beauty expert Susan Ciminelli.
Author: Martha Stewart
Spiced poached apricots top this beautiful tart, but they would be equally delightful spooned over a bowl of vanilla ice cream. Martha made this recipe on Martha Bakes episode 605.
Author: Martha Stewart
For best results, make this dip a day ahead to let the flavors mellow and blend. Serve with toasted pita triangles.
Author: Martha Stewart