Apples caramelized in butter and an array of fall spices lend a unique character to this exceptionally moist cake, which lies hidden beneath a mantle of brown-sugar buttercream. Marzipan garnishes -- tinted...
Author: Martha Stewart
Put away the hot sauce: This Southwestern take on an Italian favorite packs its own heat. Corn kernels add sweetness and textural flair.
Author: Martha Stewart
Rolled oats give these pancakes a hearty, nutty flavor. Serve them with butter and maple syrup or powdered sugar and bananas.
Author: Martha Stewart
Dip these fried potato wedges into garlicky aioli for an easy-to-share appetizer inspired by the Spanish tapas dish patatas bravas. Parboiling the sliced-up spuds and letting them dry on a baking sheet...
Author: Lauryn Tyrell
These tiny cabbage cousins are an essential side dish to a true Thanksgiving feast.
Author: Martha Stewart
Browning the ground turkey and aromatics on the "sauté" setting of the Instant Pot before simmering is essential for depth of flavor in this one-hour chili.
Author: Riley Wofford
This caterpillar, made by arranging cupcakes in a curve, makes a memorable arrangement for a baby's first birthday. One jumbo cupcake is used for the head, and more standard cupcakes make up the body.
Author: Martha Stewart
Use this fruit compote recipe from The Harrison chef Amanda Freitag as a tasty topping for her Yogurt Panna Cotta.
Author: Martha Stewart
When it comes to baking with peak-season plums, simple really is the best route. A golden brown puff-pastry crust-store bought or homemade-makes the perfect canvas for the caramelized plums that get fanned...
Author: Sarah Carey
New York City newlywed Cathy No Rebatta loves to make these twice-baked cookies to give as gifts. They're great for dunking in milk or coffee.
Author: Martha Stewart
Author: Martha Stewart
This is Minnesota-based home cook Ma Halima's quick version of suqaar, a meat-and-vegetable stir-fry that's popular in her home country of Somalia. Complex flavor is built with spices like cumin and turmeric;...
Author: Martha Stewart
Set theindulgent mood of a lazy summer day with sliced brioche swirled with semisweet chocolate.
Author: Martha Stewart
These scones are served at afternoon tea at the Savoy in London, courtesy of Anton Edelmann, maitre chef des cuisines.
Author: Martha Stewart
Inspired by Mom's homemade cookies, these oatmeal-raisin covered cupcakes with crumbly crisp would be a tasty addition toapicnic on a sublimeweekend afternoon or to a special someone's lunch box.
Author: Martha Stewart
Our Spicy Asian Dressing makes this cucumber salad stand out.
Author: Martha Stewart
Comforting and nourishing, this twist on a classic homemade staple is a light yet filling meal that everyone in the family will love.
Author: Martha Stewart
Use this poached chicken breast recipe when making Poached Chicken Salad with Chopped Vegetables from "Martha Stewart's Cooking School."
Author: Martha Stewart
If your experience with calamari is limited to the deep-fried or boiled preparations, this grilled version will be a revelation.
Author: Martha Stewart
Dolmades can be made a day in advance and refrigerated; serve chilled or bring to room temperature.
Author: Martha Stewart
Be sure to use plain olive oil in this moist and tasty cake; virgin and extra-virgin don't hold up to high heat.
Author: Martha Stewart
Baking the cod on a wire rack allows the fish to get crisp on all sides.
Author: Martha Stewart
Jicama, a type of root vegetable, makes a great stand-in for more traditional water chestnuts, giving the dish a nice crunchy element. Eat this dish on its own or with a little steamed brown rice.
Author: Martha Stewart
The addition of marshmallows makes these hearty bars more like treats.
Author: Martha Stewart
We used chicken breast and turkey bacon for a leaner version of this popular salad. If you prefer, you can use roasted turkey breast instead of poached chicken in this cobb salad.
Author: Martha Stewart
Marinating chicken breast with saffron and citrus before grilling yields juicy, golden meat packed with bright flavor. The skewers are served atop lavash with flame-kissed onions and tomatoes, fresh radishes...
Author: Martha Stewart
Sardines in a pine-nut-and-fennel sauce add complex flavors and protein to this easy pasta dish.
Author: Martha Stewart
Author: Martha Stewart
Although it's not difficult to prepare, this complicated-looking dish will up your chef cred.
Author: Martha Stewart
The perfect combination of tart and sweet, this familiar dessert, crowned with an old-fashioned lattice crust, evokes an era when every afternoon included pie and coffee.
Author: Martha Stewart
A fun departure from classic rounds, these wafers may look thin and delicate, but they pack an irresistible crunch. Nibble them with tea, or savor them alone any time of day.
Author: Martha Stewart
Move over, sweet potato, there's a new brightly hued side dish in town: tender spiced pumpkin. This recipe comes from Virginia Willis's "Basic to Brilliant, Y'all."
Author: Martha Stewart
You'll most likely have to special order this cut of pork (where the loin has yet to be trimmed from the rib portion), but aside from the advanced planning require, this dramatic recipe is surprisingly...
Author: Martha Stewart
Creamy mozzarella meets piquant green olives and rich artichoke hearts in this gorgeous vegetarian antipasto. Serve with bread-and maybe with glasses of aperitivi on the patio, you'll feel like you're...
Author: Martha Stewart
Soaking the potato rounds briefly in water before frying prevents them from becoming oxidized and removes excess starch, guaranteeing perfectly crisp chips.
Author: Martha Stewart
Use this recipe to make our Southern Fried Eggs over Buttermilk Biscuits with Sausage Gravy.
Author: Martha Stewart
A platter of mushroom salad entices withlayers of bright flavor -- slicedmushrooms (cremini, shiitake,or other types you enjoy), peppery arugula and bitter radicchio, and salty Parmesan.
Author: Martha Stewart
The turkey in this delicious meal is rubbed with oil, then sprinkled with cinnamon and cumin.
Author: Martha Stewart
This recipe for delicious baked clams with Italian-style breadcrumbs and horseradish can be found in "The Young Man and the Sea" by David Pasternack and Ed Levine.
Author: Martha Stewart
This iconic, lip-staining treat matures into a creamy dessert-on-a-stick. Simply blend your favorite berries into vanilla ice cream.
Author: Martha Stewart
The Swiss chard in this pasta dish is the perfect economical veggie: You can eat both the leaves and the stems. Chose Italian-style chicken sausage, either sweet or hot. If the sausage is precooked, cut...
Author: Martha Stewart
Toffee is a buttery candy that is frequently enjoyed over the holidays.
Author: Martha Stewart
This refreshing cocktail is made with cucumber-infused gin.
Author: Martha Stewart
These decadent chocolates are rich enough for the most devoted chocolate lover.
Author: Martha Stewart
Author: Martha Stewart
This is no simple soup, it's a richly-flavored dish that features lots of spice and aromatics. Use our Whole Roasted Tomatoes as a base.
Author: Martha Stewart
Black-currant cordial highlights the delicacy of white tea.
Author: Martha Stewart
To make one large Bundt cake instead of six small ones, double this recipe and bake in a 10-inch Bundt pan for 45 to 50 minutes.
Author: Martha Stewart