Roasting sweet potatoes at a high oven temperature makes the skin delicious and extra crackly.
Author: Martha Stewart
You may not have considered cucumbers for a vegetable sauté, but these will change your mind.
Author: Martha Stewart
Equal parts creamy and tart, this spin on the classic Key lime pie works just as well with traditional limes as it does with the smaller, sweeter variety.
Author: Martha Stewart
The best complement to this traditional German pot-roast dish is Perfect Mashed Potatoes.
Author: Martha Stewart
A cross between pie and a fruit crisp, this dramatic dessert is made with just six common ingredients.
Author: Martha Stewart
Herbs give the sauce a savory flavor, a nice complement to the tartness of the berries.
Author: Martha Stewart
Salad greens should be crisp, with firm outer leaves. They should also smell sweet, not bitter, for the freshest dish.
Author: Martha Stewart
If you're a gazpacho fan try this, its verdant cousin, packed with refreshing cucumbers, cilantro, and scallions, plus avocados for dairy-free creaminess. Pop the ingredients in the blender, chill, and...
Author: Shira Bocar
Make this Roast Leg of Lamb with Garlic and Herbs for a flavorful main no matter the time of year.
Author: Martha Stewart
Crunchy vegetables pickled in white-wine vinegar, known as Giardiniera, can be served as a garnish or a side dish.
Author: Martha Stewart
This great marinara sauce recipe is from "Rao's Cookbook," by Frank Pellegrino. It's delicious atop penne, angel hair, and even eggplant parmesan.
Author: Martha Stewart
Roasting a whole pork shoulder takes time, but it's worth the wait. It yields a lion's share of rich, tender meat that you can prepare in diverse ways.
Author: Martha Stewart
Beouf Bourguignon is a classic French-style stew that simmers slowly for several hours, so it's perfect for a weekend feast.
Author: Martha Stewart
These are so easy and quick, you can bake them on a whim -- whenever you have a craving but not a lot of time. Orange zest and buttermilk give this recipe extra-special tang.
Author: Martha Stewart
This ganache recipe (which can easily be multiplied) is the base for Apricot and Ganache Tartlets, Chocolate Cakes with Ganache Glaze, Mini Chocolate Whoopie Pies, Chocolate Cupcakes with Whipped Ganache,...
Author: Martha Stewart
A moist, decadent brownie gets topped with the classic combo of caramel and vanilla ice cream. Martha made this recipe on Martha Bakes episode 609.
Author: Martha Stewart
Beef tacos are fun to put together and delicious to eat. Fill the tortillas with lettuce and beef, then each person can add his or her favorite toppings.
Author: Martha Stewart
This blend of lemon juice, herbs, and olive oil improves almost any ingredient, although it's especially effective with rich lamb. Truly versatile, this classic marinade adds a finishing touch when simmered...
Author: Martha Stewart
Put flatbread on the grill while cooking other meats and veggies.
Author: Martha Stewart
Layers of ingredients yield layers of flavor in this iconic casserole from southwestern France. From start to finish, this dish takes about 18 hours to prepare, although most of it is unattended.
Author: Martha Stewart
If you're decorating cookies using our royal icing for sugar cookies and have a compromised immune system, we recommend instead using meringue powder, found in the baking aisle of most markets, instead...
Author: Martha Stewart
This couscous salad incorporates carrots, onions, and peas for a vegetable-filled dish.
Author: Martha Stewart
Raw cider vinegar is unheated and unpasteurized. Look for it at health-food stores.
Author: Martha Stewart
Coated in a glistening sweet-and-spicy sauce, navy beans cook to a creamy consistency while still holding their shape. A bit of bacon lends a rich smokiness to the dish.
Author: Martha Stewart
Simply boiled and then dressed with a fruity extra-virgin olive oil and fresh parsley, new potatoes complement Grilled Chili-Rubbed Chicken Thighs perfectly. Choose similarly sized potatoes so they will...
Author: Martha Stewart
If you prefer to make an extra-wide lattice-top crust for this blueberry pie, roll out dough to 1/8 inch thick, and cut four 3-inch-wide strips. Chill the strips until firm. Weave the strips over the filling,...
Author: Martha Stewart
This peach-packed pie is a summer treat that will please any crowd. The crunchy crumble adds to the pie's mouthwatering texture.
Author: Martha Stewart
The only thing better than a hearty meatloaf dinner is the sandwich you can make with the leftovers.
Author: Martha Stewart
Simply stunning for spring, prep the tart dough in advance for this make-ahead recipe. Next, create a jammy filling made from fresh rhubarb, strawberries, sugar, and lemon juice. From here, all you need...
Author: Martha Stewart
Serve this not-too-sweet strawberry butter atop hot biscuits for a delicious brunch. Just a little bit of table salt heightens the flavor of the berries.
Author: Martha Stewart
You'll need pop molds and time for freezing. But the payoff will be delicious.
Author: Martha Stewart
Legend has it that this savory recipe was a favorite of "ladies of the night" in Italy (the term puttanesca derives from puttana, the Italian word for prostitute), who quickly prepared and ate the dish...
Author: Martha Stewart
Vichyssoise is a creamy and smooth soup made from potatoes and leeks. Traditionally served chilled, it can be enjoyed hot too if the season calls for a warming soup instead. Serve it as the first course...
Author: Riley Wofford
Author: Martha Stewart
Each time we made this delicious dish, with its savory sauce, in our test kitchen, it disappeared within minutes -- we think the same thing will happen at your party.
Author: Martha Stewart
The creamy lemon tart recipe takes advantage of peak lemon season.
Author: Martha Stewart
This baked brie is a delicious addition to any party hors d'oeuvres.
Author: Martha Stewart
This marmalade can be made with navel or blood oranges, or tangerines.
Author: Martha Stewart
For this big-batch drink, mix everything but the vodka together ahead of time and allow the flavors to mingle. Let guests customize their Bloody Marys with black pepper and skewers with caperberries, okra,...
Author: Martha Stewart
A traditional Pennsylvania Dutch dessert, these apple pastries are spiced with cinnamon and studded with raisins. Martha made this recipe on episode 708 of Martha Bakes.
Author: Martha Stewart
Inspired by the flavors of Asian cooking, this pan-seared tuna burger has garlic and ginger mixed right into the juicy yellowfin. A crisp, acidic coleslaw balances the rich meatiness of the tuna. Serve...
Author: Martha Stewart
These ethereal chocolate souffles are made as individual portions. Pop them in the oven as you're finishing dinner and they'll be perfectly timed for dessert.
Author: Martha Stewart
Apple pie can keep its blue-ribbon status-the apple galette is easier to make than pie, has rustic good looks, and a delicious flavor. Just roll the dough; pile on fruit; fold the edges over in a lovely,...
Author: Martha Stewart
Napa cabbage, with its long crinkled leaves, is more delicate in flavor than green or red cabbage.
Author: Martha Stewart
A checkerboard of vanilla and chocolatesquares nestled in papercandy cups in contrastingcolors is a gift that's bothbeautiful and delicious.
Author: Martha Stewart
Chock-full of chocolate and raisins, these oatmeal cookies won't disappoint. And by using oats in place of wheat flour, everyone can get in on the fun.
Author: Martha Stewart
A breadcrumb topping goes perfectly with this creamy and quick turkey tetrazzini casserole, which combines turkey, noodles, peas, and mushrooms.
Author: Martha Stewart
Chicken breasts are pounded thin, wrapped around ham and cheese, breaded, and pan-fried in this classic Swiss dish. Make it a balanced meal by serving with a lightly dressed salad of winter chicories.
Author: Martha Stewart