Make these individual potato gratins for Thanksgiving dinner or serve them along with any weeknight supper. They go well with steak, roast beef, chicken, or sautzéed fish.
Author: Martha Stewart
This iteration of a tasty Crepes Suzette uses blood oranges instead of typical oranges, for bright, delicious flavor.
Author: Martha Stewart
Author: Martha Stewart
A longer cousin of the common string bean, Chinese long beans add color and flavor to chef Pierre Schaedelin's braised short ribs from "Martha's Entertaining."
Author: Martha Stewart
The phytochemicals that give red cabbage its lovely color may protect against cellular damage in our bodies. Hearty wedges hold their own next to robust flavors: Caramelized onions, cider vinegar, and...
Author: Martha Stewart
Resist temptation, and allow the cobbler to cool to room temperature before serving so tomato juices have time to collect.
Author: Martha Stewart
Each tender cookie has a gooey marshmallow lodged inside, plus it's all covered in chocolate. The cookies are perfect for sharing at holidays and events or for selling at bake sales.
Author: Martha Stewart
To prepare this recipe as seen on "Mad Hungry with Lucinda Scala Quinn," press pistachio nuts into the dates, and wrap strips of apricot around dates before wrapping with bacon.
Author: Martha Stewart
Jerk is a Jamaican spice paste that usually includes scallions, habanero chile (also called Scotch bonnet), and allspice. Adjust the amount of chile to suit your taste.
Author: Martha Stewart
New potatoes are naturally sweet, so they need no more than a light toss in melted butter and a handful of herbs.
Author: Martha Stewart
Each ingredient gets its turn in the wok in this easy shrimp stir-fry one-pan meal: shiitake mushrooms, shrimp, snap peas, eggs, and glass noodles (which are gluten-free!). Added just before serving, fresh...
Author: Martha Stewart
Ditch instant ramen in favor of this healthy noodle soup that's just as quick and so much more flavorful, thanks to fresh vegetables and Japanese miso.
Author: Martha Stewart
A rich Middle Eastern-inspired spice mixture lends layers of flavor to these potatoes.
Author: Martha Stewart
These crisp, delicate cookies are the perfect complement to our Earl Grey Pots de Creme.
Author: Martha Stewart
Merritt Palminteri, a guest baker on "The Martha Stewart Show," provided this recipe.
Author: Martha Stewart
Serve with Roasted Pork Loin with Balsamic Gravy and Broccoli Rabe for an Italian-style meal that mixes flavors and textures.
Author: Martha Stewart
A simple salad of bitter greens-escarole, frisee, and radicchio-mixed with oil and vinegar makes a zesty crowd-pleasing first course.
Author: Martha Stewart
The Napoleon is best eaten the same day. Martha made this recipe on episode 507 of Martha Bakes.
Author: Martha Stewart
This chocolate-glazed shortbread uses the Basic Shortbread recipe as its base.
Author: Martha Stewart
The sausage patties can be shaped ahead and refrigerated overnight; let stand for 30 minutes before cooking.
Author: Martha Stewart
Make sure the onions are cooked until soft for best flavor with the greens.
Author: Martha Stewart
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
Snapper gets a bit of spice and lots of flavor with this paprika butter.
Author: Martha Stewart
Chickpeas and bulgur add a nutty flavor and extra protein to ground beef (and makes the meal more cost-effective) in these Mediterranean-inspired burgers.
Author: Martha Stewart
Made with butternut squash puree, this sweet tea bread is a treat at breakfast -- or as a snack anytime.
Author: Martha Stewart
A simple bourbon glaze takes these individual bread puddings to new heights. Martha made this recipe on "Martha Bakes" episode 712.
Author: Martha Stewart
These are delicious eaten on their own, or used to make our Roasted Free-Range Turkey with Pear and Chestnut Stuffing.
Author: Martha Stewart
This satisfying meal -- chili, cheddar, hash browns -- takes only five minutes to prep. What could be more welcome after a busy day?
Author: Martha Stewart
In this crusty open-face sandwich, salmon fillets rubbed with a mixture of spices -- including cumin, fennel, thyme, oregano, and cayenne pepper -- are seared, then placed atop arugula and red onion.
Author: Martha Stewart
Toss these vegetables in the grill wok make for a quick and satisfying side dish.
Author: Martha Stewart
You can't get much more basicthan poaching; cooking thesalmon in a packet in saltedwater with lemon and peppercorns gives you moist, healthyresults.
Author: Martha Stewart
Chopped apple adds a subtle sweetness to this nuttier, more nutritious take on classic stuffing/dressing. The best part? You don't even have to peel the fruit! The pops of red peeking through make for...
Author: Martha Stewart
This satisfying soup can be made with our Double Roast Chicken or any roast chicken and roasted vegetable leftovers.
Author: Martha Stewart
Use this frosting to make our Red Velvet Chocolate Cake.
Author: Martha Stewart
To finish the sauce, the liquid is first reduced, and then a beurre manie, a mixture of flour and butter, is added. And since pork pairs well with apples, hard cider is used to braise the meat.
Author: Martha Stewart
Sunshine-hued cupcakes come into full bloom around a central cake covered in berries that mimic sunflowers' familiar seeds. You'll need about 75 mini cupcakes to pull off the incredible design, so bake...
Author: Martha Stewart
Your go-to sandwich just became your new favorite cupcake.
Author: Martha Stewart
A cocktail worthy of Fred Astaire -- honeydew, lime juice, mint, and vodka, whirred in a blender and poured over crushed ice.
Author: Martha Stewart
Cornbread, toasted pecans, and sauteed wild mushrooms give this stuffing its character. Even after baking inside the turkey, the cornbread and pecans retain their crunch, while the mushrooms add a chewy...
Author: Martha Stewart
A dollop of this savory sauce tastes great atop our Cheese-Stuffed Burgers.
Author: Martha Stewart
Serve this salty-sweet treat alongside coffee or tea for dessert, and save any leftovers for snacking. Peanuts make a classic brittle, but you can substitute cashews or almonds instead.
Author: Martha Stewart
Turn leftover chicken into a delicious sandwich topped with sauerkraut and mayonnaise.
Author: Martha Stewart
Author: Martha Stewart
These mini meatball sandwiches can be prepared in advance; simply bake, cool, and freeze them in airtight plastic bags. To serve, thaw and reheat in the oven at 325 degrees Fahrenheit for 12 minutes.From...
Author: Martha Stewart
Molasses adds sweetness and color to these rich sandwich cookies and their buttery filling. Try them with a glass of milk or a cup of tea.
Author: Martha Stewart
We like to use soft country white bread (which is sliced thicker than regular sandwich bread) in this classic stuffing/dressing because it absorbs flavors best. You can also try a fancier rustic loaf,...
Author: Martha Stewart
It helps put the sun in a Tequila Sunrise and stars other classic cocktails. Grenadine is a pomegranate juice-based syrup that's very easy to make at home. Why bother? Well store-bought grenadine contains...
Author: Martha Stewart
Napa cabbage, a stellar lettuce stand-in, adds crunch and much-needed variety to salad.
Author: Martha Stewart