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
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
This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.
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
Make these fluffy waffles on the weekend for a treat the whole family will enjoy.
Author: Martha Stewart
This recipe for whole roasted sea bass is courtesy of Sam Hayward of Fore Street.
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
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 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
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
Pierogi were traditionally served as a meatless dish during Lent, but evolved into a popular side dish. Pierogi bob to the surface of the cooking water when they're done.
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
The great thing about stuffing is that it's almost impossible to mess up: A little more of this or less of that won't affect your results too much. The onething you want to have just the right amount of...
Author: Martha Stewart
Fiery horseradish sauce is a classic companion to roast beef. After the beef finishes cooking, let it stand at room temperature for at least ten minutes before carving. Keep in mind it will continue to...
Author: Martha Stewart
Sea scallops seared in olive oil require little embellishment.
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
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
Try crispy roasted shiitake mushrooms: top with goat cheese for an easy appetizer, serve alongside steak for a simple side dish, or grab a handful for a nutritious snack on the go. Martha made this recipe...
Author: Martha Stewart
These work as well on the Thanksgiving table as they do on a meatless Monday.
Author: Martha Stewart
Think of this as a fresher, more updated take on classic lamb chops with mint jelly.
Author: Martha Stewart
Basmati rice has a sweet, nutty flavor; in Hindi, the word basmati means "queen of fragrance."
Author: Martha Stewart
This recipe for roasted pepper salad is courtesy of David Tanis and can be found in his "A Platter of Figs and Other Recipes" cookbook.
Author: Martha Stewart
Red gooseberries produce a deep-crimson jam, while green ones create a paler shade.
Author: Martha Stewart
Author: Martha Stewart
Penuche boldly proffers its characteristic butterscotch and maple overtones and its comforting fudgy texture. Get the packaging how-to for the Penuche Fudge.
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
This pudding, compliments of Thomas Sidney Hanemann of Memphis, Tennessee, is often served with vanilla ice cream or a Southern-style hard sauce.
Author: Martha Stewart
Hot-chocolate mix is a wintertime staple. A homemade version is delicious and natural-containing only cocoa, sugar, and salt-and especially economical compared with store-bought mixes.
Author: Martha Stewart
This is a simple recipe for a trusted Sunday meal, with roasted potatoes and shallots.
Author: Martha Stewart
Peppery arugula and toasted pine nuts add grown-up flavors to a kid-friendly pasta dish. The bowties (farfalle) are always popular with kids, but you could use other short pasta shapes in this recipe,...
Author: Martha Stewart
Tomato paste, red onion, and fresh basil add a hint of sweetness to this quick-cooking marinara. Pile our meatballs on spaghetti and you have a familiar favorite.
Author: Martha Stewart
Kids won't even notice the zucchini is this delicious spice bread from Mary Bodor of Patterson, New York.
Author: Martha Stewart
There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.
Author: Martha Stewart
Best served warm, these fragrant, golden Apple Fritters are by turns tender, crisp, and fruity. A simpler (no-yeast) alternative to sufganiyot-the traditional jam-filled Jewish doughnut served during Hanukkah-the...
Author: Martha Stewart
Also known as baigan chokah, this dish is often eaten with simple whole-grain flatbreads, such as chapatis, or rice. It can also be served as part of a meal in small, individual bowls. This recipe is courtesy...
Author: Martha Stewart
Red onion adds color and tanginess to this sauteed green-bean side dish.
Author: Martha Stewart
Cooking steak longer on one side gives you a nice, flavorful sear without overcooking. You'll also get great results in a wok.
Author: Martha Stewart
Collard greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic first balances the vegetable's bitterness. Pull...
Author: Martha Stewart
This is the ultimate one-pot meal with shrimp, clams, potatoes and corn. Don't stint on the garlic!
Author: Martha Stewart
Perhaps the most famous quiche, Lorraine is named for its region of origin in France. The classic recipe contains no cheese, only eggs, cream, and thick chunks of slab bacon, perfect for a family-friendly...
Author: Martha Stewart
This satisfying Irish Lamb Stew, filled with tender meat and vegetables, is just the thing for a cold winter's night.
Author: Martha Stewart
A few special touches turn these burgers into a memorable meal. Don't forget the sauteed mushrooms.
Author: Martha Stewart
Sauteed spinachtossed with sweet goldenraisins and lightly toastedpine nuts can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.
Author: Martha Stewart
The peppery coating, quick sear, and finish in the oven ensure tender, flavorful results for this beef tenderloin.How to Carve Beef Tenderloin
Author: Martha Stewart
Serve this flavorful salad alongside roasted chicken, polenta, or grilled steak.
Author: Martha Stewart
Lemon lovers, rejoice -- these crisp, delicate cookies are made with lots of juice and zest for a delightful tang; poppy seeds add crunch.
Author: Martha Stewart
Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables, such as broccoli rabe.
Author: Martha Stewart
Our Simple White Rice is the base for this comforting casserole.
Author: Martha Stewart
The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. Serve this in a big bowl as part of an antipasti spread or as individual...
Author: Martha Stewart
Once you sip a cup of your own home-brewed mint tea, you may never go back to tea bags. If you're drinking it hot, add a squeeze of lemon. Or pour cooled tea over ice cubes, and garnish with a sprig of...
Author: Martha Stewart