Baking, simplified: One pan and two steps create this soft, gooey, giant cookie.
Author: Martha Stewart
Author: Martha Stewart
These creamy, cheesy scones pair well with butter when they're fresh out of the oven. They also make a great vehicle for your favorite egg sandwich. Scallions and dill go into the dough and add a decorative...
Author: Martha Stewart
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can lift the skins out of the cooked jam with a fork.
Author: Martha Stewart
For a festive presentation, use these chocolate puffs to top a holiday cake like our Jam-Filled Cake with Chocolate Glaze.
Author: Martha Stewart
Easy to make and charming in appearance, these tiny tarts are an ideal dinner-party dessert. The name is derived from the Scottish word for a "small cup."
Author: Martha Stewart
Ground beef, pinto beans, and tomatoes spiced with chili powder bubble under a crunchy, gooey topping of tortilla chips and two cheeses in this quick and easy, kid-friendly casserole.
Author: Martha Stewart
This bubbly and cheesy dish makes for a delicious dinner party side. Serve with Salt and Pepper Crusted Rack of Lamb and Wilted Mustard Greens.
Author: Martha Stewart
This salad sounds simple, but the flavors meld together perfectly, making it a go-to recipe.
Author: Martha Stewart
In this recipe from Dani Cone's "Cutie Pies," mini pies baked in muffin tins provide perfectly portioned desserts for dinner guests.
Author: Martha Stewart
Sauteed steaks flavored with a garlic rub and the smoky-sweet taste of caramelized onions are a satisfying, easy-to-make main course.
Author: Martha Stewart
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple chicken dinner is tasty, and extremely gratifying.
Author: Martha Stewart
Choose perfectly ripe pears for this poached pear recipe; if they're overripe, they will be too soggy, and if they're underripe, they won't poach well. Bosc pears, which hold their shape well when baked...
Author: Martha Stewart
The perfect dessert: traditional Passover sweets that are crunchy on the outside, moist and chewy on the inside. And did we mention they're easy to make?
Author: Martha Stewart
Flavorful rosemary-lemon oil is great for the turkey-it helps create crispy, golden-brown and an aromatic, earthy flavor. You can also use it to season vegetables before roasting or after steaming, or...
Author: Martha Stewart
For an All-American cookout, be sure to put some chicken wings on the grill.
Author: Martha Stewart
Apple tones down the tart cranberries and orange zest provides zip to the sauce in this fresh, no-cook cranberry relish.
Author: Martha Stewart
The milk-chocolate topping of these cookies looks like the result of masterful piping, but it's actually a cinch to make using a mold. Beneath the chocolate hides a layer of peanut butter on top of brown-sugar...
Author: Martha Stewart
Author: Martha Stewart
The name for these cream puffs, profiteroles, is old French for "small gifts"; serving them today still makes everyone feel special.
Author: Martha Stewart
For a hearty dinner of fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list. This chicken recipe appears in our cookbook...
Author: Martha Stewart
Author: Martha Stewart
A favorite dish, these easy cheesy, breadcrumb-coated chicken cutlets are quickly cooked on the stovetop, then topped with mozzarella and broiled on a bed of tomato sauce. Serve them over pasta or with...
Author: Martha Stewart
Make a second meal out of Three-Cheese Macaroni by transforming it into this hearty casserole.
Author: Martha Stewart
This hearty dish served family style, offers a grown-up twist on macaroni and cheese. We like the flavor and melting qualities of fontina or Taleggio cheese, but you can substitute cheddar, Gruyere, or...
Author: Martha Stewart
Author: Martha Stewart
Martha's take on the classic Cuban beef stew relies on affordable flank steak. Browning the beef before adding it to the slow cooker makes the meat and the cooking liquid even more delicious. This recipe...
Author: Martha Stewart
Fresh peaches and blueberries are sugared, spiced with cinnamon, and then topped with cobbler crust and baked until golden brown.
Author: Martha Stewart
Fennel gives this salad its signature crunch and lends a sweetness to balance the red onions and parsley.
Author: Martha Stewart
Skip the mayo and opt for this vinegary German-style potato salad studded with bacon that's delicious warm or cold.
Author: Martha Stewart
Lean cuts of meat like strip steak are best cooked with a brief sear; they stay tender while taking on a crisp, smoky exterior. Here, you saute a few peppers and onions, then braise them in tomato sauce...
Author: Martha Stewart
These mushrooms would be a good addition to an antipasto platter. For the most flavor, let them marinate overnight.
Author: Martha Stewart
Slow-cooked onions take on a whole new color and flavor. They top a pureed soup made with caramelized leeks, shallots, and more onions -- plus cream and vermouth.
Author: Martha Stewart
These delicate French cookies are known for their distinctive shape. Dorie Greenspan, cookbook author and owner of CookieBar in New York City, offers her secrets for creating a perfect madeleine.
Author: Martha Stewart
These roasted browned onions get an added kick from the balsamic vinegar.
Author: Martha Stewart
An added bonus of making your own dough: pizza any night of the week! Prep it on Sunday, and it'll keep in the fridge for up to three days. The flavor actually gets better over time with the slow fermentation,...
Author: Martha Stewart
This quick dinner side dish made with matzo has a humble look but a rich flavor, thanks to duck fat. Serve with roast meats.
Author: Martha Stewart
Stocking your pantry with ginger and garlic will enable you to make many recipes with Asian flavors.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
A generous dose of black pepper in the dough gives these brunch-perfect biscuits a pleasant kick.
Author: Martha Stewart
Roasted garlic is milder and sweeter than raw garlic. The peppers and garlic can be roasted ahead of time; refrigerate them in a covered container until ready to use.
Author: Martha Stewart
Vegetable cakes (such as carrot and zucchini) are the perfect platform for swoops of this tangy Perfect Cream Cheese Frosting.
Author: Martha Stewart
Looking for a special main for a holiday meal? You found it. This herb-stuffed pork roast will impress everyone at the table (and you'll be impressed with how easy it is to pull off).
Author: Martha Stewart
Named for the 17th-century French Marquis d'Uxelles, Duxelles is an adaptable, delectable mixture of finely chopped mushrooms, shallots, and herbs. Serve on toast points with whipped goat cheese and fresh...
Author: Martha Stewart
Blondies prove that pantry staples like flour, brown sugar, butter, and eggs can be spun into pure gold-and without a mixer, at that. Amp up their flavor with a touch of dark rum and a tumble of toasted...
Author: Martha Stewart
This Ginger Shortbread, perfect for the holiday season, is a variation of our Basic Shortbread Wedges.
Author: Martha Stewart
Classic potato hash and eggs gets a nutritious element thanks to spinach. Don't limit this quick dish to weeknights; it makes a fabulous weekend brunch offering as well.
Author: Martha Stewart
This classic cocktail that dates back to 1800s London is perfect for sipping on a warm day.
Author: Martha Stewart
Our secret to making this classic finger food extra irresistible? Brush the puff pastry with honey mustard before baking these pigs in blankets.
Author: Martha Stewart
We love this diminutive grain for its gentle nutty flavor, speedy preparation time, and exceptional nutritional profile. Whether you choose white, red, black, or a rainbow blend, our basic recipe turns...
Author: Martha Stewart