This recipe is from "Martha Stewart's Menus for Entertaining" (Clarkson Potter, 1994)
Author: Martha Stewart
Author: Martha Stewart
Thislemony rice salad with dill offsetsthe richness of our Seared Salmon with Creamy Leek Sauce.
Author: Martha Stewart
Use this sweet Blue Ribbon Barbecue Sauce to make a Barbecued Pork Sandwich from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."Photo credit: Quentin Bacon
Author: Martha Stewart
This rum-raisin pie is the perfect unexpected dessert. With a custardy center and flaky crust, it's a decadent sweet treat.
Author: Martha Stewart
The addition of hot pepper jelly really kicks this classic sandwich up a notch.
Author: Martha Stewart
Make Eileen Yin-Fei Lo's Steamed Pork Buns for a satisfying meal that will have everyone asking for the recipe.
Author: Martha Stewart
Sharp cheddar cheese and piquant jalapeno stud these soft, fluffy dinner rolls. Martha made this recipe on episode 606 of Martha Bakes.
Author: Martha Stewart
Spread small radish canapes with a pungent olive butter.
Author: Martha Stewart
Make this Cucumber Salad for a refreshing appetizer or summer side dish.
Author: Martha Stewart
This sandwich is one of the most popular on the menu at Campanile restaurant in Los Angeles.
Author: Martha Stewart
Layers of bread hold this multilevel vegetable sandwich together. To transport: Place it on a round board or flat plate, and wrap tightly in plastic. Unwrap and slice just before serving.
Author: Martha Stewart
An Indian-inspired entrée that will give you a newfound love for chicken halves. They take on the same juiciness and smoky flavor as a whole or spatchcocked bird, but are much easier to move around the...
Author: Martha Stewart
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
A batch of warm pull-apart dinner rolls will guarantee that "pass the bread basket" is a refrain around your table.
Author: Martha Stewart
Skewered shrimp is easy to turn during cooking; you can also saute shrimp on their own. These shrimp are perfect with buttered rice or noodles and sauteed greens. Regular or sugar snap peas would also...
Author: Martha Stewart
This moist and flavorful heritage turkey is a family favorite of Hot and Hot Fish Club chef Chris Hastings. Serve with his Giblet Gravy, if desired.
Author: Martha Stewart
These hand pies are easy to transport, making them perfect for picnics and hostess gifts.
Author: Martha Stewart
In this Indian-inspired vegetarian main, top-notch jarred tomato sauce and canned lentils save hours of work. When chosen well, jarred tomato sauce can rival your own. The best ones include tomatoes and...
Author: Martha Stewart
Put a new spin on macaroni and cheese with pasta wagon wheels (rotelle). Spoon into little paper cups to serve a crowd.
Author: Martha Stewart
Serve this Mediterranean-inspired dip at your next get-together. Just as creamy as hummus but with a touch of creamy ricotta and bright lemon zest, it's sure to be a hit.
Author: Martha Stewart
A caffe latte (a coffee drink made with frothed milk and espresso) is traditionally enjoyed in the morning in Italy -- but it makes a wonderful afternoon pick-me-up, too.
Author: Martha Stewart
Millet flour gives these grown-up fig bars the perfect crumbly texture. Martha made this recipe on episode 704 of Martha Bakes.
Author: Martha Stewart
Cardamom and orange zest flavor these Swedish-inspired sticky buns baked in jumbo muffin tins. They're glazed with honey butter and finished with a generous sprinkling of sanding sugar.
Author: Martha Stewart
This is a tasty dip you can pair with a few crudites and take it with you for a snack on the go.
Author: Martha Stewart
Dig into this vegetarian version of the classic party starter straight from the oven -- the double-cheese, double-chile dip is bubbling and delicious after only 10 minutes.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
This tasty quinoa recipe is adapted from Joan Nathan's "New American Cooking."
Author: Martha Stewart
Author: Martha Stewart
Jalapenos range from mild to strong -- in either case, they make fantastic pickles.
Author: Martha Stewart
This sweet and velvety favorite is more than a satisfying dinner -- it's a winter elixir.
Author: Martha Stewart
Serve these with a side of Caramel Applesauce and a dollop of sour cream.
Author: Martha Stewart
Creamy cannellini beans, acidic tomatoes, fragrant garlic, and bright lemon juice help balance broccoli rabe's natural bitterness for a side that serves roast chicken beautifully.
Author: Martha Stewart
Use this recipe to make our Pavlova with Vanilla-Poached Oranges.
Author: Martha Stewart
This Dungeness Crab Salad showcases the colorful, interesting varieties of vegetables available at farmers' markets during fall and winter.
Author: Martha Stewart
Rich, meaty mushrooms add a filling and satisfying element to a bowl of pasta tossed in a creamy alfredo sauce that will keep you warm on those chilly fall and winter nights.
Author: Martha Stewart
A big pot of quick-cooking seafood turns a weeknight meal into a party. This recipe uses Creole seasoning and Worcestershire sauce for an easy-going New Orleans-style take on barbecue shrimp. Let the good...
Author: Martha Stewart
Rose-geranium leaves infuse this ice cream with a wonderful floral aroma and citrus-herb flavor.
Author: Martha Stewart
Once the garlic has been roasted, guests can squeeze the cloves directly onto a piece of crusty baguette and spread them like butter. Serve the baguette with shavings of Parmesan on the side.
Author: Martha Stewart
The golden caramelized top gives this cake its distinctive look and taste.
Author: Martha Stewart
A tart cranberry-orange curd offsets the sweetness of the crisp meringue shell in this striking winter dessert. Serve with a billow of whipped cream and segments of your favorite citrus.
Author: Martha Stewart
Drizzle this rich and sinfully delicious sauce over your favorite ice cream flavor for a treat that's truly decadent.
Author: Martha Stewart
New potatoes grilled in a foil pouch equal an easy summer side with no clean-up required.
Author: Martha Stewart
This nutty shortcrust pastry becomes the perfect base for our favorite Blueberry Jam Tartlets.
Author: Martha Stewart
Use to make Apizz chef John LaFemina's Lamb Meatballs with Tomato-Mint Cream Sauce.
Author: Martha Stewart