The custards are based on French pots de creme ("potted custards"), which are baked in individual cups or ramekins.
Author: Martha Stewart
In South Carolina and Georgia, these popular cookies are known as "benne wafers," taking their name from the West African word for sesame.
Author: Martha Stewart
Serve this creamy macaroni and cheese recipe, adapted from "Martha Stewart's Cooking School," as an easy and hearty meal-a perfect family dish.
Author: Martha Stewart
A delicate flavor and light texture keep this Classic Seven-Minute Frosting from being overwhelming. Coconut cake or lemon meringue cake are excellent bases for this frosting.
Author: Martha Stewart
Everyone loves these stacks of eggplant layered with mozzarella and Parmesan cheese and tomato sauce.
Author: Martha Stewart
A whole chicken is an easy, efficient weeknight meal when roasted at high heat on a bed of vegetables. Mustard adds a welcome tang to the recipe.
Author: Martha Stewart
Cocoa powder plus semisweet chocolate chunks provide a double-dose of chocolate in these dunkable, giftable cookies. Martha prepared this recipe in Episode 501 of "Martha Bakes."
Author: Martha Stewart
Serve these easdy potatoes with Parsley alongside our Beef Bourguignon.
Author: Martha Stewart
This delicious potato recipe is courtesy of chef Emeril Lagasse and can be found in his cookbook, "Emeril's Potluck."
Author: Martha Stewart
Pancakes vary in thickness from the ultra-thin French crepe to the robust American breakfast pancake. In this recipe, which calls for sliced cinnamon apples, the oven transforms a rather thin batter into...
Author: Martha Stewart
This grilled chicken with citrus salsa makes the perfect warm-weather dinner.
Author: Martha Stewart
Author: Martha Stewart
This brightly colored salsa is highlighted by the peppers, radishes and red onions
Author: Martha Stewart
Start filling up your cookie jar with those popular treats.
Author: Martha Stewart
This rice pudding made with grains of creamy Arborio rice is flavored by orange juice, lemon zest, vanilla, and heavy cream.
Author: Martha Stewart
This warm salad is both healthy and flavorful.
Author: Martha Stewart
Moist cake is topped with three layers of ice cream and fluffy meringue in this old-fashioned dessert.
Author: Martha Stewart
This delicious souffle is from chef Sam Beall's " The Blackberry Farm Cookbook."Also Try: Skillet SlawPhoto courtesy of beall + thomas photography.
Author: Martha Stewart
A thinly pounded breast works as well for sauteing as it does for grilling. It cooks quickly but stays moist. Dredging the chicken in flour before cooking gives it a golden exterior and leaves bits in...
Author: Martha Stewart
Add any spring vegetables to this dish, but make sure to choose fresh and tender ones that will cook in a flash.
Author: Martha Stewart
An American-born beauty, the cheesecake gets upgraded with a triple dose of chocolate. It's in the crust, in the filling, and over the top. To help prevent cracks, turn off the oven and let the cheesecake...
Author: Martha Stewart
Smoky bacon and barbecue sauce perfectly balance the oysters' briny flavor in this easy-to-make recipe from chef Chris Schlesinger. Also try:Grilled Clams with Garlic, White Wine, and Tomatoes; Southeast...
Author: Martha Stewart
Don't be fooled by this simply dressed cupcake. We hid its sweet secret inside: a creamy, fluffy peanut butter filling.
Author: Martha Stewart
Cornflakes in the coating means "fried" chicken turns extra-crisp-and stays that way for hours after cooking. Serve with Buttermilk Oat Waffles for an extra-fun chicken dinner.
Author: Martha Stewart
The whole-wheat and olive oil crust for this savory tart is based on a recipe for crackers. The real surprise here is the addition of tahini in the crust; it makes the whole tart taste more complex. This...
Author: Martha Stewart
This cake is a sweet addition to any breakfast or brunch menu. This recipe was first published in "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Fast and tasty on Tuesday or any night, these tacos are a perfect vehicle for ground chicken. The meat is amped up with spices and chipotle in adobe so it's flavorful and juicy, and topping the tacos with...
Author: Martha Stewart
Adding cauliflower to a potato bake may seem radical, but it adds great texture. A cheesy topping is a nice change of pace from the usual creamy casserole.
Author: Martha Stewart
Loaded with fall flavor, apple brownies mix up as quickly as the chocolate version -- just the thing for a school bake sale. Any sweet, firm variety of apple will work in this recipe, which was developed...
Author: Martha Stewart
Everyone should have a buttercream recipe up their sleeve -- and a little extra to lick from the mixing bowl.
Author: Martha Stewart
To hold each portion together, Martha pokes mini baseball pennants into each piece.
Author: Martha Stewart
Mango sauce is a wonderful and healthy alternative to typical waffle condiments like butter and syrup.
Author: Martha Stewart
Choose best-quality tuna that's packed in olive oil for this dish. Even after draining it, you'll get moister, richer results than if you used water-packed tuna.
Author: Martha Stewart
Got cranberry sauce leftover from Thanksgiving? Swirl it into the creamy filling of this foolproof vanilla cheesecake.
Author: Martha Stewart
Some dishes are so adjustable, they're more a concept than a recipe. Exhibit A: this grilled-steak salad. The trick is to drizzle on a little vinaigrette when the meat comes off the heat, to give it a...
Author: Shira Bocar
Author: Martha Stewart
This lovely dessert, homemade toffee-chocolate matzah, offers a sweet take on the usual recipe and is a crowd-pleaser at Passover seders. Recipe is courtesy of Phillip Guttmann.
Author: Martha Stewart
Nutty Gruyere cheese and crunchy toasted breadcrumbs take the classic steakhouse side to the next level. It'll quickly become a family favorite.
Author: Martha Stewart
These impressive treats are easy to make and require only 3 simple ingredients: raspberry jam, sugar, and ready-made puff pastry.
Author: Martha Stewart
"Saltimbocca" is Italian for "jumps in the mouth." Enjoy our variation of the classic Italian dish.
Author: Martha Stewart
In a French-inspired dish, fish fillets arewrapped around a spinach filling, which helpskeep them moist during baking.
Author: Martha Stewart
Author: Martha Stewart
Using Gruyere cheese makes this sauce a little richer and it blends well with cauliflower.
Author: Martha Stewart
Hearty yet still light, this recipe is the perfect side for roasted meats. And bonus: leftovers become a quick soup in the blender with a touch of stock.
Author: Martha Stewart
Author: Martha Stewart
Inspired by Mediterranean classics such as pissaladiere and focaccia,this tart has a soft, chewy, rosemary-imbued crust. Sweet caramelized onions and roastedtomatoes settle in next to piquant black olives...
Author: Martha Stewart
Fresh lasagna sheets are worth it for this specialty lasagna, which includes enrobing the layers of meatballs and sausage in a parcel of pasta sheets before the final step of baking.
Author: Martha Stewart
Our take on the British classic calls for a touch of brown sugar and a combination of whole-wheat and all-purpose flour, creating lightly sweet cookies with the perfect crunchy-tender texture. They make...
Author: Martha Stewart
An Italian favorite that can be found at many trattoria's, saltimbocca is pretty easy to make at home, too. We opted for chicken breasts over the more traditional veal, but still kept them wrapped up in...
Author: Shira Bocar