Pumpkin-spice scones are the perfect fall brunch pastry. Redolent of ginger, cinnamon, and nutmeg, and finished with a maple glaze, the buttery treats are utterly irresistible.
Author: Martha Stewart
There's no better way to dress garden greens than with a homemade vinaigrette. This simple recipe comes from culinary trailblazer Alice Waters, and it appears in her book, "In the Green Kitchen."
Author: Martha Stewart
This recipe is inspired by saltimbocca, a classic Roman dish. In this variation we've replaced the traditional veal cutlets with chicken breast cutlets.
Author: Martha Stewart
This comforting turkey noodle soup, made with homemade turkey stock, is perfect for warming up on a chilly night.
Author: Martha Stewart
A lean cut of tender beef pairs well with roasted peppers, onions, and potatoes for a hearty and satisfying meal.
Author: Martha Stewart
These luscious Lemon-Lime Tea Cakes are perfect for an afternoon gathering or a brunch.
Author: Martha Stewart
Looking for an easy breakfast for your crew? Try these versatile baked eggs. Fill ramekins with two eggs and a touch of heavy cream, then have people pile on their favorite toppings like crispy bacon,...
Author: Martha Stewart
This side pairs well with broiled fish, fried chicken, and Apricot-Bourbon Glazed Ham.
Author: Martha Stewart
Everyone will love munching on these all-natural fruit pops when the weather turns steamy.
Author: Martha Stewart
These rice-and-meat-stuffed bundles are a traditional Greek appetizer.
Author: Martha Stewart
This five-ingredient dinner is quick, easy, and delicious.
Author: Martha Stewart
This moist, lemony plum cake needs little more than a dusting of confectioners' sugar. If you like, though, a dollop of sour cream is a delicious accompaniment.
Author: Martha Stewart
We mixed leeks with equal amounts of red and white pearl onions and cipollini (flat little Italian onions), but you can use any combination of small, sweet onions.
Author: Martha Stewart
You can purée mangoes, as shown in the first step below, and freeze the purée to make drinks, pies, and ice cream all year long.
Author: Martha Stewart
Slow roasting concentrates the flavor of the tomatoes and intensifies the sweetness.
Author: Martha Stewart
The intense dry heat of the oven concentrates and deepens the flavor of these roasted asparagus.
Author: Martha Stewart
Crisp Sugar Snap Peas, lemony Rice Salad, and an arugula garnish offset the richness of this salmon with creamy leek sauce.
Author: Martha Stewart
Serve over Soft, Cheesy Polenta with Shredded and Sauteed Collard Greens.
Author: Martha Stewart
Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a southern staple. The approach may vary, but it's certain...
Author: Martha Stewart
This dish, inspired by paella, is simple enough for a family-night dinner but makes a pretty presentation for company, too. Cooking the ingredients in one pan allows the orzo to absorb all the wonderful...
Author: Martha Stewart
Tender spinach tastes even better when topped with crumbled pancetta.
Author: Martha Stewart
With three shades of chocolate, these cakes are as pleasing to the eye as they are to the sweet tooth.
Author: Martha Stewart
Sub processed flour with whole grains and you can indulge in bread again -- guilt free.
Author: Martha Stewart
Ingredients placed in the cavity of the chicken flavor it from the inside out during roasting. Experiment with onion, other citrus fruit, and your favorite herbs.
Author: Martha Stewart
This vegetarian dish is refrigerated overnight so the flavors can develop.
Author: Martha Stewart
This savory hors d'oeuvre recipe is adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
This delicious dessert recipe is courtesy of Rebecca Beaton.
Author: Martha Stewart
Here, Dijon mustard serves a dual purpose: It flavors the delicate fish, and helps the breadcrumb coating stay in place as the fish cooks. Tilapia can be used in place of the flounder.
Author: Martha Stewart
A handful of fresh mint brightens peas and pearl onions, making this dish an ideal side for a rich meal.
Author: Martha Stewart
Serve this savory side dish inspired by France's Provence region with baked eggs or roasted chicken, pork, or fish.
Author: Martha Stewart
Traditional pumpkin pie gains depth of flavor with roasted fresh pumpkin and just the right amount of warming spices.
Author: Martha Stewart
A basic beer braise gives this quick-cooking bratwurst from Niman Ranch farmer Paul Willis its down-home flavor.
Author: Martha Stewart
Wild-mushroom risotto has a delicate taste when made with fresh mushrooms, and a rich, wintry flavor if you combine fresh and dried.
Author: Martha Stewart
A classic raspberry sorbet is just the thing to enjoy on a warm summer day. Make two batches of this recipe if needed for double the dessert.Get the recipe for Vanilla Ice Cream.
Author: Martha Stewart
Essentially crustless pumpkin pie, this custard relies on nonfat evaporated milk for its silky texture and rich flavor.
Author: Martha Stewart
These cookies take their flavor cues from the lunch-box favorite. Any jam or jelly can be substituted for raspberry.
Author: Martha Stewart
Author: Martha Stewart
This Greek-style dish can be assembled and then frozen for up to three months. When you're ready to bake, it can go straight from the freezer into the oven.
Author: Martha Stewart
These soft, chewy cookies capture the flavor of a warm bowl of apple-cinnamon oatmeal.
Author: Martha Stewart
This Devil's Food Cupcakes with Chocolate Ganache Frosting is simply delicious. It's the perfect treat no matter the occassion.
Author: Martha Stewart
This fiber-rich, meatless, and low-sodium meal is delicious with rice or warm whole-wheat pitas.
Author: Martha Stewart
One of Martha's all-time favorite gelatin desserts, blancmange is like a large-format panna cotta. In French, 'blanc' means white and 'manger' means to eat. Martha ups the ante by making hers with cinnamon-steeped...
Author: Martha Stewart
The next time your bunch of beets come with fresh greens attached, put them to work in this super-quick side dish. While beets will always have that signature earthy sweetness to boast about, their greens...
Author: Martha Stewart
In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor. To make a traditional version, simply replace the beef with more veal...
Author: Martha Stewart
Garlic and spiced crushed red pepper add kick and spice to broccoli.
Author: Martha Stewart
Serve alongside our Baked Cod with Olives and Rosemary Lentils.
Author: Martha Stewart
Nuggets are a home run with kids, but admit it, you love them too. These are baked, so you can enjoy them guilt-free. A three-step breading method -- coating chicken pieces in flour, egg, and breadcrumbs...
Author: Martha Stewart
Espresso powder intensifies the chocolatey taste of these elegant little cookies.
Author: Martha Stewart
These tasty meatloaves are just right for a busy family; serve them hot from the oven, at room temperature, or even chilled.
Author: Martha Stewart
The classic flavor combination of fennel and orange makes a wonderful winter salad.
Author: Martha Stewart