A yellow onion is stuffed with mushrooms and potatoes, then baked.
Author: Martha Stewart
Tuna in olive oil makes sandwiches and casseroles tastier, and is particularly good in any dish that showcases the flavor of the fish itself, such as Tuna Cakes or Tuna Salad Nicoise.
Author: Martha Stewart
This simple chocolate cake is a favorite of Lucinda Scala Quinn's oldest son, Calder. Topped with whipped cream and sliced strawberries, it makes for an easy and delicious dessert.
Author: Martha Stewart
A festive choice for happy hour, this fall cocktail recipe is made with ginger beer, fresh cranberries, and apple cider. Add a few ounces of gin for an adults-only beverage, or leave it out for a drink...
Author: Martha Stewart
Celery and onions are a refreshingly crunch addition to this creamy pasta salad.
Author: Martha Stewart
Fresh thyme can be used more generously than dried as it is not as concentrated.
Author: Martha Stewart
The sweet, seasonal flavor of rhubarb and raspberries are in every bite of these turnovers, adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Make these delicious treats ahead of time and serve these sticky, sweet buns for breakfast or brunch.
Author: Martha Stewart
Use this relish as a delicious condiment for roasted chicken or as a topping for crostini. Try it in Pasta with Eggplant-Tomato Relish.
Author: Martha Stewart
It's easy to prepare this quick and delicious soft polenta side dish; all it takes is a bit of whisking. Serve polenta straight from the pot, or cool, slice, and broil until crisp.
Author: Martha Stewart
This tasty tomato and feta appetizer comes to us from Rosemary Salmon of Deptford, New Jersey.
Author: Martha Stewart
Keep these in your pantry to perk up yogurt, granola, or oatmeal.
Author: Martha Stewart
Author: Martha Stewart
You can use store-bought mayo, but you may want to consider making your own.
Author: Martha Stewart
To ensure that the lasagna doesn't come out watery, it's important that the greens go in dry. Let all the water evaporate during cooking, and then blot the leaves with a paper towel if necessary after...
Author: Martha Stewart
This recipe comes to us from Martha Stewart Living Television senior producer Caroline Kelly; it was passed down to her from her great-great-grandmother Lucille.
Author: Martha Stewart
This recipe for baked brie yields perfect results every time. It makes for a mouthwatering appetizer that's sure to please even the most discerning of palettes.
Author: Martha Stewart
Leveling the tops of the cakes helps them to stack neatly and makes a smooth surface for frosting. For easier trimming, refrigerate the cooled cake layers for about an hour before slicing off the tops...
Author: Martha Stewart
Most crab-cake recipes call for breadcrumbs or soda crackers; food editor Shira Bocar loves oyster crackers, so she crushes them up and folds them into the crab mixture before pan-searing the cakes.
Author: Martha Stewart
This recipe comes to us from Jorjett Strumme of Seaside, Oregon, one of the runners-up in our Cookie of the Week contest.
Author: Martha Stewart
Sauteed fennel takes on a more mellow flavor that pairs nicely with tuna and capers in this main-course pasta dish.
Author: Martha Stewart
Fresh ricotta pulls double duty in these fluffy pancakes -- it goes into the batter and is schmeared on top before serving.
Author: Martha Stewart
Serve these palmier cookies honoring the Thanksgiving turkey, and even vegetarians can have a taste. Sprinkle store-bought puff pastry with cinnamon sugar and shape the five "feathers" by folding the dough,...
Author: Martha Stewart
Upgrade freshly popped popcorn with a sweet, salty, and savory topping. Make homemade caramel sauce, then sprinkle in rosemary leaves, sea salt, and baking soda. Pour the mixture over the popcorn and bake...
Author: Martha Stewart
Serve these easy lemony potatoes with our Roasted Salmon with Herbed Yogurt.
Author: Martha Stewart
This wine punch is just right for summer parties. It's such a crowd pleaser, you may want to make 2 batches at a time.
Author: Martha Stewart
A heaping batch of this hearty Texas dish has Texas-size flavor. Our recipe uses two varieties of whole dried peppers with plenty of personality.
Author: Martha Stewart
To add more flavor and flair to these mini pizzas, top them with goat cheese, sun-dried tomatoes, or salami after baking.
Author: Martha Stewart
Who says you can't have eggs for dinner? Serve this with a simple green salad.
Author: Martha Stewart
Cutting plump ears of corn into "coins" and steaming them with clams and spicy green chile pepper yields a broth with a one-two punch of flavor. The liquid begs to be sopped up with crusty bread and washed...
Author: Martha Stewart
This dish can also be made with sausage and broccoli rabe. Both variations have the same base. See the Chef's Note below for instructions.
Author: Martha Stewart
You can serve this healthy salad as an appetizer, side dish, or as simple snack.
Author: Martha Stewart
Crisp-chewy baked meringues meet cool, creamy coconut sorbet in these blushing desserts. The light-as-air disks, tinted the palest shade of pink, are made by swooping and swirling meringue on to parchment;...
Author: Martha Stewart
This plant-powered lunch is packed with healthy fats from avocado and fiber-packed ingredients like sweet potatoes and black beans. It will fuel your afternoon and keep you sated until dinnertime.
Author: Martha Stewart
This sweet summer dessert is healthy, colorful, and easy to make.
Author: Martha Stewart
Tomatoes taste best at room temperature, so prep this salad and stow it for a bit while you cook the main dish on the grill.
Author: Martha Stewart
Use this recipe to make baguettes and French rolls. To make boules, divide the dough in half, and follow the instructions for the Multigrain Boule, beginning with step 7. Decrease the baking time to 35...
Author: Martha Stewart
Peaches can be dried in the sun, but an oven works well too. Slice pitted peaches 1/8 inch thick, and arrange in a single layer on parchment-lined baking sheets. Bake at 150 degrees for 3 hours.
Author: Martha Stewart
This dish is great for a no-fuss family dinner and makes for a terrific brunch, too. Try it using leftover spaghetti and meatballs or Orecchiette with Bacon and Tomato Sauce.
Author: Martha Stewart
Marinate the chicken hours in advance, and broil it for a few minutes just before you sit down to dinner. Thick cream is cooked in the roasting pan with the chicken before it is added to the spinach.
Author: Martha Stewart
This recipe for blueberry topping, from the March/April 2007 issue of Blueprint magazine, is the perfect addition to healthy pancakes and waffles.
Author: Martha Stewart
Drizzle this creamy dressing over Romaine lettuce, sliced carrots, and black olives.
Author: Martha Stewart
This recipe calls for Black Forest ham, but feel free to get creative and substitute serrano, prosciutto, or your favorite. Also, use frozen spinachin lieu of fresh, because it's equally yummy and a huge...
Author: Martha Stewart
Author: Martha Stewart
Serve with Broccoli Rabe and Tortellini with Sage Brown Butter for an Italian-style meal that mixes flavors and textures.
Author: Martha Stewart
Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends.
Author: Martha Stewart
Stone fruits taste delicious hot off the grill. Cooked over an open flame, stone fruits take on a satisfying smoky crust.
Author: Martha Stewart
Add a little spice and heat to store-bought nuts with this recipe for an easy holiday appetizer, which combines mixed nuts with candied ginger and cayenne pepper.
Author: Martha Stewart
By midsummer, even the beloved margarita needs a shake up.
Author: Martha Stewart