Crisp romaine, pepper-and-butter croutons, and grated Parmesan are tossed with traditional Caesar dressing.
Author: Martha Stewart
Extra-virgin olive oil yields a flavorful, rich vinaigrette. If you prefer a lighter-tasting vinaigrette, try using vegetable or canola oil.
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
This side dish pairs well with pan-roasted fish or roasted beef or chicken.
Author: Martha Stewart
Make way for little squares of heaven -- these fried morsels are sure to be voted most popular at any party. You can (and should) prepare the stovetop macaroni and cheese a few days ahead, since it will...
Author: Martha Stewart
Irresistible desserts don't need a mile-long ingredient list or an elaborate prep -- and this tempting crisp proves it.
Author: Martha Stewart
Chef Dan Kluger's Parmesan vinaigrette is a lovely dressing for any salad, especially his Shaved Raw Summer Squash.
Author: Martha Stewart
Aromatic rosemary and garlic add depth to roasted potatoes.
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
Author: Martha Stewart
Assemble this muffuletta-inspired pressed sandwich late-morning, then wrap it in foil and put it under a heavy skillet for at least an hour to let the flavors meld. After a spell on the grill or in the...
Author: Shira Bocar
You can make this triple milk-soaked cake a day in advance and whip the cream just before serving. Martha made this recipe on "Martha Bakes" episode 711.
Author: Martha Stewart
Fresh corn kernels give these pancakes their sweet taste and robust texture.
Author: Martha Stewart
Our simplified version of the classic layered pastry calls for store-bought phyllo dough.
Author: Martha Stewart
These delicious corn fritters are crunchy, crispy, and oh so satisfying. They make for a tasty appetizer or side dish.
Author: Martha Stewart
Ground cumin adds a smoky Tex-Mex taste to this savory beef-and-corn pie.
Author: Martha Stewart
Pull together this quick tangy sauce for serving with Salmon Coulibiacs.
Author: Martha Stewart
Stuffing the roast chicken with fresh herbs infuses it with flavor; the high oven temperature yields crisp skin and juicy meat. Throw carrots and other vegetables in and it becomes a one-pot dinner!
Author: Martha Stewart
Frozen dark sweet cherries may be substituted for fresh sour cherries. Let frozen cherries thaw before using.
Author: Martha Stewart
This cobbler is topped with simple biscuit dough that lets the berries shine. Use blackberries or raspberries; a dash of cinnamon rounds out their flavor. Martha made this recipe on episode 704 of Martha...
Author: Martha Stewart
Pineapple isn't only for fruit salads and upside-down cakes. In Hawaii, shrimp and pineapple are a natural pair; thread them on skewers and toss them on the grill for a fun luau-inspired dish.
Author: Martha Stewart
No one will be sleeping in when they get a fragrant whiff of this easy to make breakfast of Oven-Baked French Toast.
Author: Martha Stewart
We serve the fillets over our Corn and Clam Chowder Sauce, but they are also delicious on their own, with just a sprinkling of lemon juice.
Author: Martha Stewart
All it takes is a sprinkling of salt and pepper to enhance the earthy flavors of the carrots in this simple side dish.
Author: Martha Stewart
Beef Wellington is a beef tenderloin coated with mushrooms, onions, and liver. Puff pastry encases the beef Wellington, making the outside buttery and crispy. When shopping for this beef Wellington recipe,...
Author: Martha Stewart
Roasting the eggplant in its skin steams the flesh, turning it soft and silky-great for a dip to serve with pita wedges as an appetizer.
Author: Martha Stewart
Just like the ones sold in those iconic blue tins but Martha's are even tastier! The secret is using the best-quality salted butter you can find.
Author: Martha Stewart
These melt-in-your mouth pecan sandies are way better than their store-bought cookie counterparts.
Author: Martha Stewart
Canned pumpkin puree isn't only good for pie; here, it becomes a creamy sauce for penne, topped with deliciously crunchy fried rosemary.
Author: Martha Stewart
Author: Martha Stewart
This wickedly delicious salsa comprises an assortment of flavorful and festively hued ingredients: black beans, yellow corn, an orange mango, and a hot red pepper. For best results, let the salsa stand...
Author: Martha Stewart
Create two delicious dishes in one. Reinvent the classic duo by baking fluffy mashed potatoes into the middle of meatloaf.
Author: Martha Stewart
A sprinkling of herbs or spices will make your favorite vegetables even more delicious.
Author: Martha Stewart
Savor the plummiest of jams on toast, spooned over thick Greek yogurt, or as a chutneylike partner for sliced turkey.
Author: Martha Stewart
A traditional cottage pie is made with ground beef and topped with mashed potatoes. We used potato slices, which saves time and looks good, too. For a shepherd's pie, use lamb. Or, try a turkey twist:...
Author: Martha Stewart
Warm spices and a burst of citrus breathe new life into a simple roasted chicken.
Author: Martha Stewart
Lemon and dill are the perfect compliment to the sweet, grassy flavor of asparagus. Roasting asparagus intensifies its sweetness.
Author: Martha Stewart
Littleneck clams are simmered in a broth of garlic, shallots, saffron, and white wine. The clams are served in the broth, which is also a dipping sauce for crusty bread.
Author: Martha Stewart
Creamy ricotta cheese is the secret to keeping these meatballs tender and moist.
Author: Martha Stewart
This 20-minute shrimp pasta recipe is sure to become a favorite. All you need for the sauce is a flavorful and fragrant combination of butter, garlic, white wine, and lemon juice.
Author: Martha Stewart
Birthday? Anniversary? Going-away party? This super-easy, one-bowl layer cake is the perfect dessert for any gathering of chocolate buffs.
Author: Martha Stewart
Mussels, cockles, shrimp, and squid are combined in this crowd-pleasing paella. Paella is also the name of the two-handled pan used to make this dinner entree.
Author: Martha Stewart
Quart-size jars work best for packing a lot of peppers. Use the pint-size jar to put up a small batch to serve over cheese.
Author: Martha Stewart
This hearty, rustic version of the classic American dessert puts all the focus on the texture and flavor of the apple filling.
Author: Martha Stewart
A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part of our Make-Ahead Southern Brunch Menu.
Author: Martha Stewart
When it comes to radiating warmth at the dinner table, nothing beats a one-pot casserole. What's more, this dish can be assembled a day ahead, goes straight from the oven to the table, and offers help-yourself...
Author: Martha Stewart
This satisfying meal is a perfect cold-weather warm-up. Serve it with our Carrot Slaw with Yogurt Dressing.
Author: Martha Stewart