Crumbly, buttery almond bars are the perfect treat for snacks or school lunches. Layer in any variety of jam that you like. We used cherry.
Author: Martha Stewart
Nothing screams summer quite like a pretty pink watermelon cocktail.
Author: Martha Stewart
In this method adapted from Giuilano Bugialli's "Classic Techniques of Italian Cooking," dry pasta such as penne or rigatoni bakes with fresh or canned tomatoes. The result: Deeply flavorful, tender, authentic...
Author: Martha Stewart
Reminiscent of baked potatoes topped with bacon and chives, this side dish envelops vibrant red potatoes in a tangy blue cheese and buttermilk dressing.
Author: Martha Stewart
Roasting halved papayaswith brown sugar and gingerdeepens the fruit's naturalsugars; a dash of cayenneand a squeeze of lime furtherenliven the dish.
Author: Martha Stewart
When buying barley, look for hulled or hull-less varieties over pearl. The former take longer to cook, but they pack more fiber because their outer layers are intact.
Author: Martha Stewart
This rich and creamy pasta dish is the epitome of satisfying Italian comfort food. Since it's a quick 35 minutes to make, why not make it for dinner tonight?
Author: Martha Stewart
This hearty soup is perfect for lunch or a light supper.
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
These are classic pot pies, with veggies, chicken, and golden crust. No one will resist them.
Author: Martha Stewart
Three types of ground meat, aged cheese, and fresh herbs converge for a meatball that's light yet super flavorful, especially when paired with fresh tomato sauce.
Author: Martha Stewart
This cinnamon-spiced French toast is a delicious make-ahead recipe to serve a crowd at your next brunch.
Author: Martha Stewart
Spreading good cheer is easy -- greet guests with a citrusy twist on punch.
Author: Martha Stewart
Author: Martha Stewart
Be whisked off to the French countryside -- in spirit -- by this pretty, custardlike cake.
Author: Martha Stewart
This oven-roasted asparagus and leek recipe is simply delicious. If thick asparagus is unavailable, use thin spears, and adjust the cooking time; thin asparagus will cook faster.
Author: Martha Stewart
Serve this fennel and olive salad alongside our potato and onion frittata for a delicious breakfast or brunch menu.
Author: Martha Stewart
Sprigs of rosemary add a beautiful aroma to these simple roasted potatoes.
Author: Martha Stewart
Add this zesty pork-chop recipe to your weeknight rotation.
Author: Martha Stewart
This English pastry is noteworthy for its slick of jam topped with fragrant frangipane. Martha made this recipe on Martha Bakes episode 605.
Author: Martha Stewart
Use this recipe to make our Peanut Butter Whoopie Pies.
Author: Martha Stewart
Martha's made many versions of these cookies over the years. Her latest, greatest recipe boasts crisp edges, chewy centers, and best of all, lots and lots of chocolate chips -- a whopping 4 1/2 cups go...
Author: Martha Stewart
Dollops of peanut butter filling are spooned onto brownie batter; pulling a knife back and forth through both results in a marbleized look.
Author: Martha Stewart
Ripe mangoes and tomatoes make this simple salsa shine.
Author: Martha Stewart
Delicately battered onion rings can be made at home without fuss; seltzer, or carbonated water, is the secret ingredient. Fried parsley adds a steakhouse flourish.
Author: Martha Stewart
These little cookies showcase a perfect pairing of peanut butter and chocolate.
Author: Martha Stewart
This vegetarian dish is satisfyingly warm and nourishing on a winter's day.
Author: Martha Stewart
This moist and delicious Pumpkin Spice Cake with Honey Frosting is a nice alternative to pumpkin pie.
Author: Martha Stewart
This jellylike sweet is traditionally flavored with rose water. When pouring the syrup into the cornstarch mixture, be careful not to let the mixture coat the sides of the pan.
Author: Martha Stewart
Puffy Yorkshire pudding is a classic English accompaniment to roasted meats. This version comes from author Molly Stevens's cookbook "All About Roasting."
Author: Martha Stewart
We love egg-based challah (or brioche) for its golden color and rich texture, but you can use Italian or white sandwich bread instead.
Author: Martha Stewart
For a just-right side dish, mix up our Basic Potato Salad, replacing the mayo with 1/2 cup olive oil and 1 tablespoon Dijon mustard.
Author: Martha Stewart
Everyone will adore this outsize version of the classic treat. Each crisp-chewy cookie is spiced with cinnamon and studded with dark, golden, and Monukka raisins.
Author: Martha Stewart
Honeycrisp apples have a firm texture that holds up well during baking; Macoun, Empire, or Fuji are other good choices. Fresh (or frozen) cranberries contribute flavor as well as some juice; do not substitute...
Author: Martha Stewart
What goes into a traditional bouillabaisse? That depends on whom you ask. But a pot typically includes at least four kinds of fish -- some firm and some soft -- as well as fennel, garlic, olive oil, onion,...
Author: Martha Stewart
Author: Martha Stewart
White-wine vinaigrette brings out the delicate flavor of watercress without overwhelming it in this quick side salad.
Author: Martha Stewart
Deviling quail eggs is almost as easy as chicken eggs, and the result is infinitely cuter! Here, the filling is simply flavored with mayonnaise, Dijon, and a touch of fresh lemon juice.
Author: Martha Stewart
Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. This dish will warm you on chilly fall and winter nights.
Author: Martha Stewart
Stuffing that is to be cooked inside turkey should be warm or at room temperature; it should not be refrigerated. Be sure you are ready to stuff the turkey soon after stuffing is made.
Author: Martha Stewart
For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated. If you'd like to try a variation, see what ingredients to add: Spice Cookie Dough, Chocolate Cookie Dough, Citrus...
Author: Martha Stewart
This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites.
Author: Martha Stewart
This protein-packed grilled fish is delicious on its own or with a Spring Wheat Berry Salad.
Author: Martha Stewart
Two types of pork -- bacon and spareribs -- and cabbage -- Savoy and sauerkraut -- are the stars in our version of the hearty Polish soup known as kapusniak.
Author: Martha Stewart
Cube steak is an affordable option for this classic dish, though Lucinda prefers using flavorful sirloin in her version.
Author: Martha Stewart
Satisfy your sweet tooth with this recipe that pairs gooey chocolate with salty, crunchy pretzels.
Author: Martha Stewart
A New York classic, these iconic cookies are more like flat cakes coated with chocolate icing on one half and vanilla on the other. Martha made this recipe on episode 702 of Martha Bakes.
Author: Martha Stewart
Fresh cranberries bring a pleasing tartness and beautiful ruby color to basic applesauce.
Author: Martha Stewart
This recipe for deliciously chewy cookies comes from Martha Lively of Wilton, Maine.
Author: Martha Stewart