Sweet and juicy persimmons are the base of this classic holiday pudding recipe from "The Martha Stewart Living Christmas Cookbook." Soft whipped cream can be served as an alternative topping to sour lemon...
Author: Martha Stewart
To save last-minute prep time -- and allow the flavors to develop even more -- make these tangy mushrooms a day ahead. Serve them with store-bought olives and pickled hot or sweet peppers as an antipasto...
Author: Martha Stewart
Here's a recipe so easy you can memorize it, just combine cubes of frozen mango with maple syrup or agave and lemon juice and freeze. This frozen treat is a boon for those looking to get more use out of...
Author: Lauryn Tyrell
Overworking the dough will make the scones tough, so handle it as little as possible. The dough should come together into a rough mound and should feel slightly sticky.
Author: Martha Stewart
Martha's favorite egg salad sandwich is a healthy-and delicious- lunch choice.
Author: Martha Stewart
This pear dessert is mostly hands-off, so you can get the rest of dinner ready while it cooks in the oven.
Author: Martha Stewart
Delicious as a simple snack, Asian pears also work well with savory and sweet dishes. Its snappy texture is good with greens, prosciutto, and dates in a seasonal salad.
Author: Martha Stewart
Feel as though you've been transported to France in under 30 minutes with this simple dish that's all about the creamy Dijon sauce.
Author: Martha Stewart
This Chicken, Corn, and Lima-Bean Stew is rich and satisfying and jam-packed with colorful vegetables.
Author: Martha Stewart
Full of citrus flavor, this recipe includes orange zest, sour cream, poppy seeds, and vanilla paste in the batter and orange juice in the luscious, easy icing. To serve, shower with more poppy seeds and...
Author: Martha Stewart
The secret ingredient in these quick and tangy grilled shrimp skewers is orange-juice concentrate, which brings a sweet-tart intensity to the basting mixture that is balanced out by savory onion, sharp...
Author: Martha Stewart
Inspired by traditional mincemeat pies, we filled turnovers with dried fruit seasoned with cinnamon, ginger, and cardamom. Lard in the crust, in lieu of the usual suet, makes it sublimely flaky. Per English...
Author: Martha Stewart
Prepare this traditional ham the night before serving. Serve with Beaten Biscuits.
Author: Martha Stewart
This recipe for crispy tortilla chips is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.
Author: Martha Stewart
One basic dough can make very different but equally delectable cookies -- Spritz Butter Cookies, Cut-Out Butter Cookies, and Icebox Butter Cookies.
Author: Martha Stewart
Inspired by gribiche, the French sauce traditionally served with steamed asparagus, this salad takes a modern approach by grilling the spears then piling them on a platter with sliced hard-cooked eggs....
Author: Lauryn Tyrell
This vibrant salad is good with grilled or broiled salmon or sea bass, or roasted chicken.
Author: Martha Stewart
This delicious recipe for pan-seared sea scallops with corn coulis comes from Sara Foster.
Author: Martha Stewart
This yummy recipe for fruit-filled hand pies is courtesy of John Barricelli.
Author: Martha Stewart
One whole roasted chicken, cut up, and a single pan-plus some citrus, new potatoes, butter, and newly in-season asparagus-create the ideal meal to welcome spring.
Author: Martha Stewart
Pan-fried pork cutlets are lightly flavored with citrus and Parmesan.
Author: Martha Stewart
Have a pot of soup ready in just a half hour with quick-cooking barley. Lemon juice, parsley, and Parmesan wake up the mushrooms.
Author: Martha Stewart
Author: Martha Stewart
Beef bottom round is a wallet-friendly and flavorful alternative to traditional beef tenderloin-and this preparation ensures it's also very tender.
Author: Martha Stewart
Individual pineapple upside-down cakes sitting in a pool of decadent rum caramel are a guaranteed crowd-pleaser. Martha made this recipe on "Martha Bakes" episode 710.
Author: Martha Stewart
These crumbly, sandy, nut-rich cookies are nearly always rolled twice in confectioners' sugar after baking, which is why there's so little sugar in the dough.
Author: Martha Stewart
A good-quality jarred tapenade -- a salty olive paste -- makes these hors d'oeuvres a breeze to put together.
Author: Martha Stewart
A cup of this soup is delicious, served hot or cold. To chill quickly, place soup in a bowl, and set in an ice-water bath, stirring frequently until cool.
Author: Martha Stewart
For a fanciful holiday dessert that's guaranteed to impress, try these beautiful but easy-to-make peach-shaped cakes from Rosetta Costantino's "My Calabria" cookbook.
Author: Martha Stewart
Equally delicious hot or cold, this aromatic soup gets its vivid orange color from carrots and sweet potato.
Author: Martha Stewart
On a hot day, use your blender to whip up a refreshing cold gazpacho, a soup from a ripe tomato, cucumber, and bell pepper.
Author: Martha Stewart
This classic meringue-and-custard dessert originated in the American South around the turn of the twentieth century. The bottom layer of chocolate pastry cream was thought to signify the dark, swampy lowlands...
Author: Martha Stewart
Looking for a one-of-a-kind appetizer to serve at your next party? Try these mouthwatering bacon-wrapped water chestnuts, sure to have your guests coming back for seconds.
Author: Martha Stewart
Our coconut cookies are a cross between a coconut macaroon and a chewy butter cookie.
Author: Martha Stewart
This colorful pasta dish is easy to make and kid-friendly.
Author: Martha Stewart
Serve these rich and flavorful carrots with our Salt-Roasted Red Snapper.
Author: Martha Stewart
When rich, custardy bread pudding is matched with bittersweet caramel, it's doubly delicious.
Author: Martha Stewart
Using three kinds of cheese -- extra-sharp cheddar, Gruyere, and cream cheese -- is the key to this dip's deep flavor and perfectly gooey texture.
Author: Martha Stewart
This brunch favorite is sweet, savory, and a little spicy.
Author: Martha Stewart
Shake up your dinner rut with this PM-play on shrimp and grits. Here, smoky Andouille sausage and juicy shrimp are seared in the skillet and then arranged on top of a comforting bowl of cheesy grits. A...
Author: Lauryn Tyrell
Capture that fleeting moment when peaches are flavor-rich and flawless with a pie that won't keep you in the kitchen. Bake them into a vanilla-bourbon nectar, top it off with a flaky round of pastry, and...
Author: Martha Stewart
This simple-to-make, hearty appetizer features goat cheese and wild mushrooms atop crisp baguette rounds.
Author: Martha Stewart
An omelet, especially one with lots of veggies and lean meat, is a satisfying solution for time-strapped nights -- particularly when you're only cooking for one or two. Complete the meal with a green salad...
Author: Martha Stewart
After months of outdoor barbecuing, grilling moves indoors with this stove-top sandwich. It's piled high with thinly sliced flank steak, charred onions, and melted Gruyere.
Author: Martha Stewart
Many Italian-American families have their own riff on this homey chicken-and-sausage dish: Some add sweet peppers, others white wine. Flour dusted on the chicken thighs helps them brown; it forms a nice...
Author: Greg Lofts
For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results.From the book "Mad Hungry," by Lucinda...
Author: Martha Stewart
In this easy sheet-pan supper, sweet Italian sausages are teamed with wedges of cabbage and kabocha squash, then the whole thing is drizzled with a mustardy apple-cider vinaigrette. Because cabbage releases...
Author: Martha Stewart
Chicken breasts are rolled with a tasty filling of broccoli rabe and low fat ricotta.
Author: Martha Stewart
A simple, sweet barbecue sauce will please even finicky eaters.
Author: Martha Stewart