Turn leftover fried buttermilk chicken into a delicious salad with just a few ingredients. The dressing in this Honey-Mustard Chicken Salad is a classic combination of mayonnaise, Dijon and yellow mustard,...
Author: Martha Stewart
Use these lemon slices as a dessert or cocktail garnish.
Author: Martha Stewart
The classic chocolate bon bon is taken for a tea time spin in this recipe for earl-grey-infused truffles. The distinctive, citrusy bergamot flavor of the tea shines through in every creamy, fudgy bite....
Author: Martha Stewart
Fresh flavors and an appealing look enliven this dessert. Dense Campari-infused cake is punctuated with golden raisins and jewel-like grapefruit segments; ribbons of white chocolate mousse topped with...
Author: Martha Stewart
When it's too to cook, just toss pasta with a little cheese and whatever else you have on hand.
Author: Martha Stewart
Greek yogurt and cucumbers make a healthful chilled soup.
Author: Martha Stewart
The iconic Easter ham gets an enticing update with a new-fashioned glaze of country mustard and fresh pineapple. The roasted fruit tastes like candy and is irresistible. Along with the mustard, it creates...
Author: Martha Stewart
Dates and orange zest add an unexpected twist to this coffee cake-inspired muffin.
Author: Martha Stewart
Two ingredients are all you need to whip up these cold treats.
Author: Martha Stewart
These trim little sandwiches are an elegant picnic food. Pack them snugly into a box lined with a tea towel spritzed with water so they won't dry out.
Author: Martha Stewart
This simple preparation showcases the gorgeous colors of rainbow carrots and should tempt even the pickiest of palates to eat their vegetables.
Author: Martha Stewart
This seasonal dessert is packed with ripe berries and stone fruit.
Author: Martha Stewart
This hearty fresh corn soup doesn't take long to make and it can be your main course.
Author: Martha Stewart
Because it's small, a Cavaillon melon makes a perfect bowl for a single serving. Here it's filled with scarlet raspberries and watermelon, and the orange Cavaillon melon itself.
Author: Martha Stewart
Author: Martha Stewart
This lighter cole slaw is flavored with cilantro for a summery flavor.
Author: Martha Stewart
These canapes are a festive addition to holiday gatherings that call for great friends, elegant bites, and jolly cocktails.
Author: Martha Stewart
This crisp French salad is just what you need when serving a rich or heavy mani course, like our Beef Bourguignon.
Author: Martha Stewart
These cornbread muffins are courtesy of Gramercy Tavern chef Nancy Olson and are used to make her Blueberry Corn Ice Cream Sundae.Photo credit: Bill Bettencourt
Author: Martha Stewart
A recipe from Martha's mom, this rustic cheesecake is an Easter tradition in the Kostyra family. Instead of the usual cream cheese filling and graham cracker crust, it teams tangy farmer cheese and plump...
Author: Martha Stewart
A midday bowlful of this hearty, Asian-inspired tangle of noodles and beef with lime, mint, and spice will keep you energized all afternoon.
Author: Martha Stewart
The flavor of the meaty portobello is enhanced with the garlicky kale.
Author: Martha Stewart
Innocents are snared easily by a ganache spiderweb. Spun by a gumdrop spider with limber licorice-string legs, the web is draped over a dangerously addictive and creamy no-bake cheesecake. Candy Spiders...
Author: Martha Stewart
Old Bay Seasoning adds a spicy kick to this party-ready snack mix.
Author: Martha Stewart
This not-too-sweet frosting is used to make our Flag Cake. It's also a star atop cupcakes and carrot cake.
Author: Martha Stewart
Emeril prepared this chicken cordon bleu recipe from his new book, " Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show." He also made Simple Turkey Meatloaf and Southern-Style...
Author: Martha Stewart
It's very simple to put this together; you just need the right herbs.
Author: Martha Stewart
The most requested dish at Rao's in New York City is this lemon chicken -- or pollo al limone, as many of the restaurant's Italian American regulars say. Owner Frank Pellegrino roasts two broiler chickens,...
Author: Martha Stewart
Author: Martha Stewart
Avocado, garlic, fresh dill, lemon juice, and buttermilk create a powerhouse dressing for a simple salad of butter lettuce, cucumber, and radishes. Crumbled bacon adds a welcome smoky note.
Author: Martha Stewart
This delicious recipe for winter squash puree -- a wonderful side dish for holiday meals -- is adapted from "Martha Stewart's Cooking School."
Author: Martha Stewart
The sheep's milk manchego cheese adds bite to an already peppery salad.
Author: Martha Stewart
Author: Martha Stewart
Serve this Italian dipping sauce warm with raw vegetables; to keep it warm, place it in a fondue pot or a ramekin crock set over a votive candle.
Author: Martha Stewart
This Chocolate Cream pie is surprisingly simple to prepare. A no-bake chocolate-wafer crust is filled with a creamy milk-chocolate panna cotta and topped with meringue.
Author: Martha Stewart
We like this versatile mixture, a Latin-American favorite, with rice; the smoky, sweet, tangy flavors of our version skew Mexican.
Author: Martha Stewart
If you don't have any leftover vegetables, you can cook (roast, saute, or steam) 4 cups of your favorite vegetables.
Author: Martha Stewart
Kamut is an ancient grain that's twice as big as wheat and boasts a buttery flavor and toothsome bite. It's the perfect partner for coriander-roasted squash and carrots.
Author: Martha Stewart
This is the perfect condiment for our Tandoori-Style Chicken.
Author: Martha Stewart
There is no substitute for freshly grated horseradish at a Passover dinner. With just four ingredients, this recipe is easy to make.
Author: Martha Stewart
Transform nutty cookies into triple-decker delights: Sandwich them around a creamy melted-chocolate filling, and munch away!
Author: Martha Stewart
Use this spicy vinaigrette recipe to dress Red Bean and Rice Salad.
Author: Martha Stewart
Our rich graveyard cake-a pumpkin spice cake with bleeding chocolate glaze-is the ultimate sweet addition to your Halloween menu. Espresso shortbread headstones mark each slice.
Author: Martha Stewart
For a more colorful relish, use a combination of red and golden beets. Serve the pickled beets with poached or smoked salmon, or toss them into a salad made with toasted walnuts, endive, and fresh goat...
Author: Martha Stewart
Including toasted wheat germ and a generous amount of raisins in these cookies makes them hearty.
Author: Martha Stewart
White grits tend to have a fine consistency and hence a relatively short cooking time compared with some other varieties. They are not the same as instant grits.
Author: Martha Stewart
Corn on the cob is a classic, beloved side dish for a reason. It pairs perfectly with anything from fresh crab to tacos.
Author: Martha Stewart
These pork chops are seared on the stove to form a caramelized crust and then finished in the oven to maintain a juicy, rosy center.
Author: Martha Stewart
These flaky, crackly cakes from the Brittany region of France have pockets of caramelized sugar strewn throughout. Martha made this recipe on episode 610 of Martha Bakes.
Author: Martha Stewart