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
The syrupy glaze on these barbecued drumsticks results in a tangy, caramelized coating. We slow-grilled the chicken over medium-low heat to prevent flare-ups from the dripping sauce. Green-Cabbage Coleslaw...
Author: Martha Stewart
Using vinegar and mustard in addition to the usual mayonnaise is the secret to a perfectly balanced potato salad. To save time, chop the celery, scallions, and cornichons for the dressing while the spuds...
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
Based on chimichurri, a staple of Argentinean steakhouses, this zesty sauce can be served with just about any cut of meat. It is also great drizzled over roasted potatoes and other vegetables or stirred...
Author: Martha Stewart
Martha's pecan bars are the perfect combination of salty and sweet. Add them to your dessert rotation and everyone will be impressed.
Author: Martha Stewart
Author: Martha Stewart
Fennel gives this salad its signature crunch and lends a sweetness to balance the red onions and parsley.
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
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
This easy pasta dish satisfies everyone and it's ready so quickly.
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 light ad airy orange chiffon cake is simply delicious. This recipe for orange chiffon cake packs plenty of orange flavor using zest and juice and goes perfectly with a warm cup of tea.
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
The name of this classic soup comes from its two main ingredients: egg (avgo)and lemon juice (lemoni).
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
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
A bowl of pasta topped with sweet red onion, crunchy broccoli, and creamy ricotta cheese is perfect after a long day at work.
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
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
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
Author: Martha Stewart
Serve with cooked whole grains, such as couscous, bulgur, or barley.
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
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
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
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 crusty bread makes a great sandwich base or burger bun. Martha made this recipe on episode 702 of Martha Bakes.
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
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
Be sure to use the freshest baguette possible for this easy steak sandwich.
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
Apple tones down the tart cranberries and orange zest provides zip to the sauce in this fresh, no-cook cranberry relish.
Author: Martha Stewart
Tart icebox cookies make an easy and satisfying dessert or snack.
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
This classic cocktail that dates back to 1800s London is perfect for sipping on a warm day.
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
Using egg whites instead of whole eggs (or yolks) in the batter creates a crispier coating; cooking the shrimp in batches (so as not to crowd the pan) also helps. This versatile recipe is equally delicious...
Author: Martha Stewart
Author: Martha Stewart
Our version of the Italian classic Spaghetti with Bolognese Sauce includes ground pork. If you'd like to skip the pork; just use an additional pound of ground beef for this pasta dish.
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
For an All-American cookout, be sure to put some chicken wings on the grill.
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
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
These homemade strawberry gelatins will put you off the box version for good.
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
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