Whether you've got a stovetop or electric waffle iron at home, this recipe will have everyone begging for more. Try creating your own topping, too; Lucinda's middle son likes to mix 1 part honey and 3...
Author: Martha Stewart
This luxurious macaroni and cheese keeps unbaked in the refrigerator for up to a day; in the oven, it turns piping hot and creamy inside, and golden brown on top in less than an hour. Substitute your favorite...
Author: Martha Stewart
Serve this vegetarian egg dish any time of day -- just add salad and crusty bread to complete the meal.
Author: Martha Stewart
Dim the lights when you flambé this strawberry-brown-sugar-rum sauce over crepes tableside. It makes for one spectacular and delicious dessert.
Author: Martha Stewart
Inspired by Mexican wedding cakes and Russian tea cakes, these rich, crumbly cookies get a hint of tropical flavor from flaked coconut.
Author: Martha Stewart
This light yet impressive salad is ideal for a potluck or any large gathering; assemble it up to 4 hours in advance.
Author: Martha Stewart
Swap toast for taters! Go gluten-free with roasted slices of sweet potato you can make ahead and reheat in the toaster oven. These toasts are nutrient-dense and you can make them even healthier with one...
Author: Martha Stewart
This chunky salad, courtesy of Laura Foster, Toronto, Ontario, is good by itself or over lettuce, with whole-grain crackers on the side.
Author: Martha Stewart
You probably have all the ingredients for these delicious peanut butter cookies on hand-especially if you're a peanut butter fan! For extra peanut butter flavor, sprinkle cookies with salted peanuts before...
Author: Martha Stewart
Feast on this rich venison dinner with red currant and cranberry sauce any time of year.
Author: Martha Stewart
This dish exemplifies simplicity at its best. This recipe is from"Emeril at the Grill" by Emeril Lagasse.
Author: Martha Stewart
This dish, sent in by reader Robert MacNeill of Cincinnati, Ohio, is a popular item on diner menus and is easy to make at home. Serve it as a side or, for a complete meal, top it with eggs for a protein-packed...
Author: Martha Stewart
Combine crunchy almonds and sweet dark chocolate for a delicious dessert that's actually healthy to eat.
Author: Martha Stewart
Serve a stovetop green: While the oven is filled with turkey and other fixings, make this bright side on the the range.
Author: Martha Stewart
This salad is a rich blend of sweet and tangy flavors.
Author: Martha Stewart
A dietary staple in Italian cuisine, cannellini beans bring tremendous flavor to this soup. Make it a day ahead of time -- it will taste even better when you're ready to eat it.From the book "Lucinda's...
Author: Martha Stewart
This classic salad relies on best-quality canned or jarred tuna in olive oil and our Lemon Vinaigrette to give it layers of flavor.
Author: Martha Stewart
Broiled chicken parmesan and broccoli-packed pasta are better for you than classic chicken tenders.
Author: Martha Stewart
This dish -- strips of filet mignon browned in butter and served with shallots and mushrooms in a cognac cream sauce -- makes a perfect cold-weather meal.
Author: Martha Stewart
A handful of tweaks turn this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low-fat milk in the filling, and a lighter crust. Brushing the phyllo with just a small amount...
Author: Martha Stewart
Nutritious spinach gets a protein boost from walnuts and eggs.
Author: Martha Stewart
Resist the urge to cut into this pie before it has cooled completely so the juices have time to thicken. This pie tastes even better the day after it has been baked.
Author: Martha Stewart
Barley or orzo can stand in for rice from one batch to the next in our tasty and Quick Turkey and Rice Soup.
Author: Martha Stewart
Serve shrimp toast as part of a pupu platter for a stunning -- and delicious -- presentation. This recipe is adapted from "Martha Stewart's Hors d'Oeuvres for Entertaining."
Author: Martha Stewart
Check our recipe for Roast Beef with Caramelized Shallots and use leftovers for this sandwich.
Author: Martha Stewart
This creamy dish gets tangy flavor from the buttermilk.
Author: Martha Stewart
Once cabbage is wilted and tossed with a bit of butter and seasoning, you'll want to make it as a side dish more often.
Author: Martha Stewart
Sweet-tart apricot jam is the perfect counterpoint to classic creamy cheesecake. Martha made this recipe on episode 613 of Martha Bakes.
Author: Martha Stewart
A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family. (If you like your potatoes extra-crispy, return the pan to the oven while the chicken is resting.)
Author: Martha Stewart
Dark chocolate and gooey caramel make this twist on pecan pie taste like a candy bar. Finish with flaky sea salt for balance and extra crunch.
Author: Martha Stewart
Serve these pork chops with our Sauteed Green Apples and Leeks.
Author: Martha Stewart
Glaze salmon with a sweet-and-tart mixture of brown sugar, red-wine vinegar, and shallots that brightens the rich fish for a quick and delicious springtime-inspired meal.
Author: Martha Stewart
Quick and easy, this berry sauce is delicious spooned over vanilla ice cream.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Parsley can be so much more than a garnish! Here, it adds fresh flavor to each component of these Greek-inspired lamb burgers: the patties, the yogurt-feta sauce, and the chopped tomato salad.
Author: Martha Stewart
This is one of Martha's favorite traditional chocolate layer cakes.
Author: Martha Stewart
These flavorful carrots go well with roasted chicken, pork, or fish.
Author: Martha Stewart
Author: Martha Stewart
Day-old brioche works best for soaking up the custard mixture in this hybrid dessert. The sweet-tart apples are a nice counterpoint to the rich pudding.
Author: Martha Stewart
Our quick version of pizzaiola is brimming with Italian flavors: tomatoes, mozzarella, and oregano. Serve it with a side of your favorite pasta.
Author: Martha Stewart
This maple pecan pie is a classic dessert recipe for a reason. Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
This delicious fall salad is full of dramatic colors, bright flavors, and contrasting textures.
Author: Martha Stewart
Honey glazes this simple side dish of roasted sweet potatoes, carrots, and parsnips with sweetness and sheen. Walnut halves and thyme sprigs roast along with the vegetables for additional fall flavor.
Author: Martha Stewart
An omelet cooks in a matter of seconds, so have your ingredients ready to go. Tarragon, chives, parsley, and chervil make up the classic quartet known as fines herbes.
Author: Martha Stewart
Celery finds its way into all kinds of dishes, but we rarely appreciate the stalks on their own. Get to know this vegetable anew by braising it with thyme in this easy, five-ingredient dish.
Author: Martha Stewart
White asparagus, which is grown without sunlight, to keep it from becoming green, is the preferred form for the vegetable in Europe. This recipe makes an excellent first course, with the mildly nutty flavor...
Author: Martha Stewart