The summery flavors of cherry tomatoes and fresh basil pair perfectly with sautéed shrimp in this light pasta dish.
Author: Martha Stewart
Whip up a crowd-friendly batch cocktail for summer with this recipe, which calls for just four ingredients-fresh limes, sugar, fresh strawberry, and white rum.
Author: Martha Stewart
Apricot jam, honey, and Dijon mustard give these chicken thighs a sweet and tangy flavor, a fast weeknight dinner the family will love.
Author: Martha Stewart
Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a...
Author: Martha Stewart
Try this side with seared steak, roasted lamb or chicken.
Author: Martha Stewart
Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.
Author: Martha Stewart
These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.
Author: Martha Stewart
This recipe is the gold standard when it comes to classic cupcakes. We frosted these with Easy White Icing, but you could use our Chocolate Glaze for an even richer dessert.
Author: Martha Stewart
This comfort-food recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. Everything is ready in about an hour, so try them for a weekend meal.
Author: Martha Stewart
A picture of salty-sweet perfection, brittle is surprisingly easy to make. Serve it alongside coffee or tea for dessert, and save any leftovers for snacking. Peanuts make a classic brittle, but you can...
Author: Martha Stewart
With the right steak, a good cast-iron or other ovenproof skillet, your kitchen can be the best steakhouse in town.
Author: Martha Stewart
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for a variety of mix-ins. Baking...
Author: Martha Stewart
You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal.
Author: Martha Stewart
This delicious recipe is courtesy of Mary Bodor. Note: Do not use metal cooking utensils, bowls, or baking pans with this recipe, since they will interfere with the fermenting process.
Author: Martha Stewart
If preparing this salad ahead of time, add all the ingredients to the vinaigrette with the exception of the spinach, then add the spinach on top and let stand until ready to toss.
Author: Martha Stewart
Use this recipe Vanilla Frosting to ice our Vanilla Cupcakes.
Author: Martha Stewart
These tart treats go perfectly with Lemon Crepes and make beautiful garnishes for our Meyer-Lemon and Coconut Layer Cake.
Author: Martha Stewart
Is anything better than a decadent potato gratin? Yes: a potato gratin with asparagus and prosciutto. The sweet, grassy undertones of goat cheese and sharp Pecorino Romano compliment this side-turned-dinner...
Author: Martha Stewart
Candy apples are a classic fall dessert that family and friends are sure to love. Use your apple-picking haul to make the ultimate Halloween treat, complete with a sticky-sweet caramel coating.
Author: Martha Stewart
Sometimes there's nothing better than a good old-fashioned oatmeal-raisin cookie.
Author: Martha Stewart
This recipe yields a plump and regal roast turkey, with crisp, golden-brown skin and an aroma to match.
Author: Martha Stewart
Make perfect white rice every time with this recipe from "Martha Stewart's Cooking School."
Author: Martha Stewart
If the sides aren't perfectly glazed, press in chocolate shavings for an easy cover-up.
Author: Martha Stewart
These stuffed jalapenos make a great party appetizer. The recipe can easily be doubled for a crowd.
Author: Martha Stewart
Everyone needs a delicious coffee cake recipe in their repertoire, and this cinnamon streusel coffee cake recipe is the perfect option. Meaning "something strewn" in Old German, streusel is easy to throw...
Author: Martha Stewart
You don't need to travel to the southernmost point of Florida to enjoy a slice of this tart pie. Learn how to make your own key lime pie at home, complete with a graham cracker crust, with this master...
Author: Martha Stewart
This Blueberry-Lemon Bundt Cake is the perfect addition to any brunch. For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling...
Author: Martha Stewart
Whip up this three-ingredient healthy smoothie recipe with just three ingredients-nonfat plain yogurt, banana, and frozen blueberries. Feel free to substitute the blueberries with any other frozen fruit...
Author: Martha Stewart
Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs.
Author: Martha Stewart
While cake donuts are traditionally fried, they're just as delicious baked in the oven, with far less cleanup. Toss in powdered sugar or finish with a simple glaze and sprinkles or toasted coconut -- you...
Author: Martha Stewart
Chicken breasts with a crunchy breadcrumb-and-almond-sliver coating are a light and satisfying springtime entree. Serve them with Orzo with Peas and Mint and Romaine Salad with Prosciutto Crisps.
Author: Martha Stewart
This oven-roasted chicken recipe showcases juicy, flavorful thighs with a lemony sauce that makes itself in the pan. It's the ideal weeknight dinner for busy families, especially when served with simple...
Author: Martha Stewart
Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert....
Author: Martha Stewart
The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter-it should have small to medium lumps.
Author: Martha Stewart
Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.
Author: Martha Stewart
Looking for a healthy version of everyone's favorite comfort food? Try this recipe for turkey meatloaf, which is delicious on its own or served in between bread for a sandwich. Panko breadcrumbs add texture...
Author: Martha Stewart
Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.
Author: Martha Stewart
Glazed carrots add color and a dose of nutrients to any meal. Simmer carrots in sugar and butter for a glaze that's unbelievably tasty.
Author: Martha Stewart
A beautifully poached piece of salmon is clean tasting and light. There's only one rule: Don't overcook.
Author: Martha Stewart
Feta cheese has a rich, tangy taste. Besides adding flavor, stuffing the chicken breasts with feta helps keep them moist during cooking.
Author: Martha Stewart
Add a slice of toast topped with melted cheese to this cream of asparagus soup, and you have lunch or a light dinner.
Author: Martha Stewart
Zest and juice plump lemons to make a curd that fills this classic lemon meringue pie. The tart lemon filling paired with pillows of soft meringue are a guaranteed hit no matter where you take this pie...
Author: Martha Stewart
Prep now and enjoy wonderful pies all summer by making this topping ahead and keeping it in the freezer.
Author: Martha Stewart
The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites.
Author: Martha Stewart
Preserve orchard-fresh flavor with nothing but sugar, lemon, and salt.
Author: Martha Stewart
This collard greens recipe uses bacon for a deliciously flavorful side dish.
Author: Martha Stewart
These cookies are crispy at the edges, chewy in the center, and loaded with 2 kinds of chocolate. Feel free to add 2 cups chopped walnuts or pecans to the dough.
Author: Martha Stewart
Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions...
Author: Martha Stewart