Peach nectar, mint, and lemon give strong-brewed tea a special zing.
Author: Martha Stewart
These cookies are very chewy and not overly sweet. Chopped dried apricots add a surprising fruity taste and go well with the oats and almonds.
Author: Martha Stewart
Use our shortcut version of the classic French sauce to spruce up steamed artichokes.
Author: Martha Stewart
The devil is in the details -- it's also in this sinfully chocolatey cake with fluffy frosting that is sure to be a hit.
Author: Martha Stewart
Marinating in an orange-rosemary mixture before going under the broiler makes these bone-in pork chops sweet-and-savory.
Author: Martha Stewart
The bacon and the pecans add crunch to this delicious salad. You can substitute baby spinach in this recipe for a more tender bite, but we like how the flat-leaf wilts.
Author: Martha Stewart
Serve this not-too-sweet strawberry butter atop hot biscuits for a delicious brunch. Just a little bit of table salt heightens the flavor of the berries.
Author: Martha Stewart
A food processor makes easy work of fish cakes, although they can also be made by hand.
Author: Martha Stewart
A creamy, cheesy, comfort-food take on enchiladas. The name of this dish means "Swiss enchiladas," not because it's a Swiss recipe but because of the generous use of dairy as compared to the more traditional...
Author: Martha Stewart
These plantain chips make a great snack or appetizer for a Cuban-themed meal. If you are unable to find green (unripe) plantains, use very green bananas instead.
Author: Martha Stewart
This gingery pork-and-broccoli stir-fry uses pork tenderloin-it's tasty, tender, and affordable. Hone the technique by cooking each ingredient separately over super-high heat, then combining, and you can...
Author: Martha Stewart
The old-fashioned version of this soup takes hours to prepare. Here, we've cut down the cooking time by using canned broth and boneless, skinless chicken thighs for an easy, family-friendly soup perfect...
Author: Martha Stewart
The crust on this apple pie is full of white cheddar cheese, a classic mate for apples.
Author: Martha Stewart
This easy-to-make cake, bursting with chunks of apple and pecans, is delicious with coffee or tea.
Author: Martha Stewart
A meal featuring beef tenderloin is a delicious indulgence during this celebratory holiday season.
Author: Martha Stewart
Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.
Author: Martha Stewart
A couple slices of bacon add just the right amount of richness to this sweet-and-savory side dish.
Author: Martha Stewart
These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.
Author: Martha Stewart
Shiitake mushrooms and barley make this a very nutritious soup.
Author: Martha Stewart
Bay scallops may be sweet, but they're not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger.
Author: Martha Stewart
This Glazed Lemon Pound Cake doesn't rise very much, so don't be surprised if it's shorter than you might expect.
Author: Martha Stewart
This simple Asian-style gingery seafood dish goes well with Spicy Sesame Eggplant.
Author: Martha Stewart
Plant a delicious surprise on your guests with these springtime delights. Our chocolate cakes, baked in small pots, create the illusion of new growth. Each cake is topped with a creamy layer of chocolate...
Author: Martha Stewart
This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese.
Author: Martha Stewart
Author: Martha Stewart
Pumpkin's not just for pies. Mix up these cupcakes with canned pumpkin and lots of spice, then top them with tangy cream cheese frosting and the cutest mini marzipan pumpkins.
Author: Martha Stewart
Three layers of delicately spiced apple cake are filled and frosted with tangy cream-cheese frosting here, yielding a towering dessert worthy of any celebration.
Author: Martha Stewart
Serve with a spoonful of tartar sauce and a lemon wedge on the side of each plate.
Author: Martha Stewart
Gouda and sour cream lend richness to this comforting casserole, while umami-rich Worcestershire sauce adds depth of flavor.
Author: Martha Stewart
These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream...
Author: Martha Stewart
This satisfying vegetarian stew is ready in about an hour-and more than half that time is hands-off. Opting for canned beans instead of dried put this recipe on the fast-track, and velvety, earthy sweet...
Author: Greg Lofts
Irresistible desserts don't need a mile-long ingredient list or an elaborate prep -- and this tempting crisp proves it.
Author: Martha Stewart
Scalloped potatoes with sautéed leeks can be assembled a day in advance in a casserole that travels from refrigerator to oven to table.
Author: Martha Stewart
Serve this colorful side with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.
Author: Martha Stewart
This dense cake offers an intense chocolate experience, complete with fudgy frosting.
Author: Martha Stewart
This easy-to-make sauerkraut is a tasty hot dog topping. Use it to make our Classic Reubens and Pierogi with Sauerkraut and Mushrooms.
Author: Martha Stewart
Can't choose between a crisp, refreshing salad and a satisfying BLT sandwich? This recipe combines the two for a crowd-pleasing side or meal.
Author: Martha Stewart
The ingredients and flavors in this dish can be adjusted to suit your own personal taste. Serve with vanilla ice cream or fresh whipped cream.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda...
Author: Martha Stewart
Instead of simmering them on the stove, roast the ingredients together in the oven for a roasted tomato sauce with a rich, smoky taste.
Author: Martha Stewart
Author: Martha Stewart
Frozen dark sweet cherries may be substituted for fresh sour cherries. Let frozen cherries thaw before using.
Author: Martha Stewart
A tomato tart, layered with roasted garlic and fontina cheese, is a perfect way to use the garden's bounty.
Author: Martha Stewart
Plunge asparagus into rapidly boiling water, then refresh in ice water to keep them crisp-tender and bright green.
Author: Martha Stewart
Author: Martha Stewart
Our simplified version of the classic layered pastry calls for store-bought phyllo dough.
Author: Martha Stewart
Pretty pink whipped cream is an irresistible filling and frosting in this delicate raspberry layer cake that comes together in just one hour. It's a light and cheerful dessert to serve at a baby shower,...
Author: Martha Stewart