Fans of caramel apples might want to try this orange dessert.
Author: Martha Stewart
A hint of maple and cinnamon gives these candy-coated walnuts just the right amount of sweetness.
Author: Martha Stewart
This French sauce (one of the so-called 5 Mother Sauces) is made from butter, milk, flour and salt. It's the base for a range of homey, comforting recipes, such as Creamed Spinach and Roasted Cauliflower...
Author: Martha Stewart
This can't-miss batter is perfect for coating vegetables, shrimp, fish, and much more.
Author: Martha Stewart
Peppery broccoli rabe is blanched before going into a hot skillet with a liberal amount of garlic. Lemon wedges and red-pepper flakes complete the quick side dish. It's also delicious tucked into our Italian...
Author: Martha Stewart
Covering the cooked meatloaf with chili sauce then returning it to the oven for a few minutes gives a slightly sweet, mildly spicy glaze on top.
Author: Martha Stewart
This zucchini nut bread is a favorite of Spigolo chef Scott Fratangelo.
Author: Martha Stewart
Use this recipe for sugar cookie cutouts, adapted from "Martha Stewart's Cookies," to make adorable Santa Cookies (pictured) or charming One-Piece Cookies, a perfect treat for baby showers.
Author: Martha Stewart
Made from a combination of beef and pork, these meatballs are a Scandinavian favorite that goes from appetizer to main in a flash (just add noodles). It's a tradition to serve them with sweet-tart lingonberry...
Author: Martha Stewart
You can enjoy these cookies on their own or crumble them up to make the Gingersnap Pie Crust recipe from "The Craft of Baking," by pastry chef Karen Demasco.
Author: Martha Stewart
Earthy fresh mushrooms combine with the tang of balsamic vinegar and the crunch of wild rice in this simple, hearty dish.
Author: Martha Stewart
This supremely simple dish is rich with the flavor of maple. Although it requires last-minute preparation, the recipe is easy enough to tackle no matter how many items are on your holiday menu.
Author: Martha Stewart
Use this simple cream-cheese frosting generously on our Carrot Cake.
Author: Martha Stewart
Make these fluffy waffles on the weekend for a treat the whole family will enjoy.
Author: Martha Stewart
A bold herb paste rubbed under the skin lends allover flavor to this classic roasted chicken. It makes for a delicious weeknight meal.
Author: Martha Stewart
The recipe for these delicious lime meltaways made on "The Martha Stewart Show" is from "Martha Stewart's Cookies."
Author: Martha Stewart
While you're making these, grill other vegetables, such as portobello mushrooms, zucchini, and fennel, as well. Brush with oil and season with salt and pepper before grilling. Serve them all on a platter...
Author: Martha Stewart
Enjoy this two-in-one turkey and stuffing recipe for Thanksgiving. Autumnal ingredients such as sage and dried cranberries add lively flavor to this hearty meal.
Author: Martha Stewart
Author: Martha Stewart
Kippers, or cured herring, is a British institution. According to Alan Davidson, a food historian and the author of "The Oxford Companion to Food," this dish originated as a way to preserve the herring;...
Author: Martha Stewart
Want to learn how to make macarons? We've taken the guesswork out of making these patisserie beauties, so you can prepare them at home. Our foolproof macarons recipe calls for making your own almond flour...
Author: Martha Stewart
Transform a bag of cranberries into an irresistible sweet-and-savory chutney by including them in your cooking. The best part? This condiment can easily be made ahead.
Author: Martha Stewart
Add a little Italian flavor to your seared tuna with tomatoes and basil, which create a well-seasoned natural sauce.
Author: Martha Stewart
Instead of making ribbons, thinly slice your asparagus on a strong bias -- this gives the raw vegetable a crisp-tender bite, and it isn't as stringy.
Author: Martha Stewart
For the ultimate whole-wheat sandwich bread, this loaf relies on 100 percent whole-grain flour and equal amounts of honey and butter to keep it soft. This recipe is adapted from Ben Butler at Hayden Flour...
Author: Martha Stewart
This comforting bowl of chowder uses the natural starches found in russet potatoes to provide body, while a touch of heavy cream adds a velvety richness. The result is a naturally gluten-free soup with...
Author: Martha Stewart
This easy one-pot goulash comes together in under an hour-not bad for a dish that traditionally simmers for most of the day. By opting for quick-cooking tenderloin instead of the more common shoulder roast,...
Author: Greg Lofts
Beef simmered with garlic and peppers in a thick tomato sauce makes for a warm and satisfying dinner. A slow cooker turns a less expensive cut of meat into a flavorful stew. Serve it in flour tortillas...
Author: Martha Stewart
This cheery lemon cake is perfect for festive occasions. Top it off with our Whipped Frosting that's the perfect light and fluffy complement to this moist cake.
Author: Martha Stewart
The earthiness of the asparagus really comes through when paired with salty richness of the prosciutto.
Author: Martha Stewart
Buttery biscuits and freshly whipped cream are a delicious way to showcase summer strawberries. Martha made this recipe on "Martha Bakes" episode 709.
Author: Martha Stewart
These delicious mini quiches are a time-saving party dish because they can be made in advance and then simply reheated before serving.
Author: Martha Stewart
The sweetness of the lobster and tomatoes is balanced by a light but flavorful lemon-orange dressing. Tarragon adds a fresh zing.
Author: Martha Stewart
Add flair to simply cooked salmon with toppings like this fresh mango salsa.
Author: Martha Stewart
This nourishing Middle Eastern salad comes together in a flash. Mix cooked bulgur with chopped tomatoes, parsley, mint, scallions, lemon juice, and olive oil, and serve at room temperature with pita wedges...
Author: Martha Stewart
Chipotle in adobo has a smoky spiciness that makes this simple, simmered chicken dish shine.
Author: Martha Stewart
Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of sharp cheddar and spicy jalapenos.
Author: Martha Stewart
Creamy, tangy, and oh so sweet, this New York-Style Cheesecake will become an instant favorite.
Author: Martha Stewart
Feta, oregano, and fresh mint make this succulent shrimp dish feel decidedly Mediterranean.
Author: Martha Stewart
These warm, buttery rolls only take a little hands-on prep (the yeast does all the work), kids love to help shape them, and they fill the house with a delicious aroma. Even better, the same dough can be...
Author: Martha Stewart
Bring the bistro home with this classic recipe for steak tartare. The key to serving a restaurant-quality appetizer at your kitchen table is two-fold: First, buy the best quality beef tenderloin you can...
Author: Riley Wofford
Drizzle these pancakes with maple syrup or your favorite fruit sauce. They can also be served with fresh fruit and a dusting of confectioners' sugar.
Author: Martha Stewart
Hearty and healthy, these muffins are packed with grated apples, carrot, coconut, and golden raisins. Pepitas replace the usual walnuts. They're made with half whole-wheat and half all-purpose flour.
Author: Martha Stewart
When garlic is pickled, its flavor mellows, becoming slightly sweet and tangy -- yet it remains very garlicky. The pickling process is quick -- after sitting just one night, the cloves are ready to be...
Author: Martha Stewart
Stash this light but luscious soup in the freezer for a healthy homemade meal with zero effort. No can opener required.
Author: Martha Stewart
This recipe for whole roasted sea bass is courtesy of Sam Hayward of Fore Street.
Author: Martha Stewart
New York strip (also known as shell steak) is a boneless cut from the short loin, which is known for its tenderness. The red-wine sauce gets a boost from Dijon mustard.
Author: Martha Stewart
This recipe for these early-American pancakes comes to us from Richard Donnelly of Kenyon's Mill in South Kingston, Rhode Island.
Author: Martha Stewart
Red gooseberries produce a deep-crimson jam, while green ones create a paler shade.
Author: Martha Stewart