You will need a nesting set of four to five heart-shaped cookie cutters for this recipe, ranging in size from approximately 3 1/2 inches to 3/4 inch (available at williamssonoma.com).
Author: Martha Stewart
In this popular Thai dish, chewy noodles are paired with crunchy vegetables.
Author: Martha Stewart
Your dinner table will be complete with this wonderful steamed salmon with peas recipe, which can be found in "Martha Stewart's Cooking School."
Author: Martha Stewart
Like rice pudding in pie form! A layer of brandy-spiked prunes and raisins takes the creamy rice filling to the next level. Martha made this recipe on "Martha Bakes" episode 713.
Author: Martha Stewart
These rich, moist cupcakes take everything you love about carrot cake to the next level, thanks to the sweet spiciness of parsnips and warm, fragrant cardamom. We took a page from the carrot cake playbook...
Author: Martha Stewart
This airy, sugar-dusted banana cake from Eileen Laudani of Eugene, Oregon is heavenly. Top each slice with a small scoop of sorbet or frozen yogurt.
Author: Martha Stewart
Yes, you can "bake" cinnamon buns in a slow cooker! The machine seals in moisture, making these breakfast treats even more gooey and delicious. The drizzly vanilla glaze doesn't hurt, either. This recipe...
Author: Martha Stewart
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations.
Author: Martha Stewart
This recipe works well with any meaty fish.
Author: Martha Stewart
Serve this healthy side dish with our Grilled Chicken Tostadas.
Author: Martha Stewart
This is Emeril's version of Mr. John's chorizo frittata.
Author: Martha Stewart
Bruschetta is topped with a mix of heirloom-tomato varieties, as well as red onion and basil.
Author: Martha Stewart
This recipe for basic snap peas is from Chef David Waltuck of Chanterelle restaurant.
Author: Martha Stewart
All it takes is a little lime and sesame oil to transform an everyday vegetable into a dish the whole family will love.
Author: Martha Stewart
With the potatoes, spinach and lettuce already prepped, this egg dinner will be ready in no time.
Author: Martha Stewart
No birthday party would be complete without this classic cake with fluffy frosting.
Author: Martha Stewart
These pickled red onions are a great addition to any panini. Try them on Panini with Mortadella, Pickled Red Onion, and Aged Provolone. You can find this recipe in Scott Conant's "Bold Italian."
Author: Martha Stewart
Drizzle each serving of Peppermint Semifreddo with this warm homemade chocolate sauce.
Author: Martha Stewart
This recipe was passed down to chef Biba Caggiano from her mother.
Author: Martha Stewart
Aged Gouda has a sharp, nutty flavor that is slightly more pronounced than in younger versions of the Dutch cheese; Parmesan or pecorino can also be used.
Author: Martha Stewart
Sweet caramel works in concert with slightly bitter chocolate to give individual souffles a sublime, complex flavor. Served with a thick, creamy caramel sauce poured directly inside, the desserts are sure...
Author: Martha Stewart
Skinless chicken breasts get a potent coating of orange juice and molasses before baking.
Author: Martha Stewart
These crunchy thyme-flecked nuts are delicious served with sherry and slices of manchego cheese.
Author: Martha Stewart
You can marinate this cheese in olive oil with herbs like oregano, thyme, or rosemary. Serve it as an appetizer with crackers.
Author: Martha Stewart
This dinner recipe gets its green coloring from mild green tomatillo salsa, which is widely available. Instead of using four small baking dishes, you can bake one pie in an eight-inch dish.
Author: Martha Stewart
Creme de cassis is a black-currant-flavored liqueur that adds great flavor to these crispy cookies.
Author: Martha Stewart
Butterfish are aptly named; they're smooth and buttery with fine flaky white flesh and have very little fat. They're easy to eat whole, since they have relatively few bones. If you can't find butterfish,...
Author: Martha Stewart
This hearty soup is flavored with fresh herbs, cumin, and ginger.
Author: Martha Stewart
Tossed with olive oil and roasted, the sweet potato wedges are like fries -- without the frying. They make a heart-healthy side dish or snack. A sprinkling of sesame seeds and a tangy dipping sauce give...
Author: Martha Stewart
Instead of mashed potatoes, try this sweet, lower-calorie puree, which needs only a bit of butter.
Author: Martha Stewart
We used several varieties of beets -- including golden globe and Chioggia -- for a colorful salad, but you may use any variety you like.
Author: Martha Stewart
There's a perfect balance in every bite: The clover honey in the rich custard plays off the spicy cinnamon note in the crunchy sugar topping.
Author: Martha Stewart
Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
Author: Martha Stewart
When buying anchovies, make sure to select the meatiest, best-quality ones available; otherwise, they may be mealy or too salty.
Author: Martha Stewart
This cocoa gets extra heat from ancho chile powder, while a touch of cinnamon rounds out the flavor. Serve with marshmallows for traditional and satisfying flourish.
Author: Martha Stewart
A one-skillet weeknight dinner with a Cajun accent. Who can resist this riff on jambalaya with spicy pork sausage, shrimp, and the Louisiana trinity of onion, bell pepper, and celery?
Author: Martha Stewart
These cakey cookies partner well with citrus and other fruit flavors, as shown here, but also with coffee, green tea, or nearly any ice cream you like.
Author: Martha Stewart
Author: Martha Stewart
These baked tortilla roll-ups tuck all the fixings of a breakfast burrito-eggs, cheddar, sausage, and salsa-into a deliciously crispy, compact, freeze-ahead format. To keep the crunch long after freezing,...
Author: Riley Wofford
Using two skewers per kebab will help keep the shrimp in place when turning them on the grill. To keep shrimp from toughening, marinate no longer than five minutes.
Author: Martha Stewart
Pure maple syrup can be substituted for the honey for an equally sweet dessert.
Author: Martha Stewart
No barbecue sauce here! Smoky chipotle chiles in adobo set this pulled pork apart. Martha made this recipe on Cooking School episode 402. It comes from our book, "One Pot: 120+ Easy Meals from Your Skillet,...
Author: Martha Stewart
The dried-fruit and chestnut stuffing lends flavor as well as visual appeal to the pork loin. Once rolled, add another layer of flavor to the pork with coriander seeds and peppercorns.
Author: Martha Stewart
Celebrate the start of summer with a spread of fresh crudité-just don't forget a creamy, tangy dip to pair them with! Martha likes to serve this dill-flecked feta dip with crisp cucumber spears and a...
Author: Martha Stewart
The wine adds sweetness to balance the earthy flavor of this rich soup.
Author: Martha Stewart
Use this creamy filling when making Lemon Sandwich Cookies.
Author: Martha Stewart
Quinoa (pronounced "keen-wa"), a nutritious and quick-cooking grain, soaks up flavor from chicken stock and herbs in this recipe.
Author: Martha Stewart
This delicious cake recipe was adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Italian prune plums have a short but prolific season in October. Since they are firm and not overly juicy, they take well to roasting and won't fall apart.
Author: Martha Stewart