Rich, buttery, and made with lots of vanilla, these cookies are simple to make. Use a cookie press-a hollow tube fitted with a decorative nozzle at one end and a plunger at the other-to press the cookies...
Author: Martha Stewart
One way to distinguish between Cajun and Creole jambalaya: Traditional Cajun cooking doesn't include tomatoes. It does contain plenty of thyme, paprika, and oregano for a flavorful dinner.
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
Grasshopper pie was a favorite of Southern hostesses in the 1950s and '60s. We've updated the recipe, infusing the filling with fresh mint and adding coconut to the crust.
Author: Martha Stewart
Make this while the fruit is in season. The cherries are abundant, reasonably priced, and ripe with flavor. Use only cherries with no blemishes.
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
This can't-miss batter is perfect for coating vegetables, shrimp, fish, and much more.
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
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
This rich, creamy stew is best made with freshly shucked oysters.
Author: Martha Stewart
Apples and walnuts add crunch to this chicken salad that makes for the perfect midday meal.
Author: Martha Stewart
French onion soup feeds the soul on a cold day, and now you can enjoy it at the best restaurant on the block: your place. Our classic recipe turns a lazy Sunday into a long-simmering affair. Set yourself...
Author: Greg Lofts
Juicy blueberries hide between layers of custardy French toast in this delicious make-ahead brunch dish. It's the perfect crowd-pleasing recipe you've been looking for.
Author: Martha Stewart
Feta, oregano, and fresh mint make this succulent shrimp dish feel decidedly Mediterranean.
Author: Martha Stewart
Trade trendy for traditional with a crisp, savory snack that's easily customizable.
Author: Martha Stewart
Use this recipe to make our Chrysanthemum Cupcakes and Sweet Pea Cake.
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
Bings fill in for the usual (but harder to find) sour cherries in this summer pie. A simplified lattice crust gives you all the wows with half the work!
Author: Martha Stewart
Instant potatoes from the box can't compare to this homemade version.
Author: Martha Stewart
This recipe can be used as the basis for any crepe creation. The buckwheat variation has a slightly heartier texture and a more robust flavor. It's best paired with savory fillings. See our Basic Crepe...
Author: Martha Stewart
Add flair to simply cooked salmon with toppings like this fresh mango salsa.
Author: Martha Stewart
Fans of caramel apples might want to try this orange dessert.
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
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 dish is full of ingredients that you can store in your pantry, such as noodles, soy sauce, and tahini (sesame paste). After you toss the cool noodles in the creamy sauce, drizzle them with Chinese...
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
The recipe for these delicious lime meltaways made on "The Martha Stewart Show" is from "Martha Stewart's Cookies."
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
For breakfast or for dinner, there's nothing like a simple cheese omelet. This American diner style-omelet recipe is quick and easy to make and very satisfying.
Author: Martha Stewart
It's hard to improve upon a giant -- and downright delicious -- chocolate chip cookie, but we've found a way: Stuff it with caramel! The secret to this recipe is freezing the balls of dough for just 15...
Author: Martha Stewart
If you're not freezing the Wellingtons, chill them at least 1 hour (or overnight), then bake about 25 minutes for medium-rare.
Author: Martha Stewart
In this classic French stew, beef is slow-simmered to tenderness. A red wine with herbal notes balances orange zest and thyme; egg noodles soak up the flavorful sauce.
Author: Martha Stewart
These tart-like cookies feature the flavors and textures of pecan pie -- tender, buttery crust, crunchy pecans, and brown-sugar filling -- all in one bite. Martha made this recipe on Martha Bakes 409.
Author: Martha Stewart
With in-season produce like zucchini, tomatoes, and bell peppers, all you need is a little seasoning to bring out their fresh flavors.
Author: Martha Stewart
Use this simple cream-cheese frosting generously on our Carrot Cake.
Author: Martha Stewart
This zucchini nut bread is a favorite of Spigolo chef Scott Fratangelo.
Author: Martha Stewart
Tart, spicy, and creamy -- this delicious soup is warming on a crisp fall day.
Author: Martha Stewart
The earthiness of the asparagus really comes through when paired with salty richness of the prosciutto.
Author: Martha Stewart
Basmati rice has a sweet, nutty flavor; in Hindi, the word basmati means "queen of fragrance."
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 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
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
You can make fluffy omelets in less time (and with much less effort) than you may think. This brunch-worthy version has a bacon-and-cheddar-cheese filling.
Author: Martha Stewart
This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.
Author: Martha Stewart
Chipotle in adobo has a smoky spiciness that makes this simple, simmered chicken dish shine.
Author: Martha Stewart
The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.
Author: Martha Stewart
This dish is traditionally served with white rice and chutney, and tastes even better the day after its made. Try adding 1/2 cup of shredded coconut before serving for a twist.From the book "Lucinda's...
Author: Martha Stewart
Garlic and red-pepper flakes give this protein- and fiber-rich pasta dish a kick.
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
Wholesome broccoli pairs with irresistible sausage in this one-pot dinner that will please kids and adults alike. Anchovies are the secret ingredient in this dish. They give it deep, savory flavor without...
Author: Martha Stewart