Extra-virgin olive oil, eggs, and milk make this Italian-inspired lemon cornmeal cake extra-moist. And it's gluten-free, to boot. Martha made this recipe on "Martha Bakes" episode 810.
Author: Martha Stewart
This jam makes a delicious condiment for any meat, and is the stuffing for our Chicken Breasts Filled With Onion Jam.
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Bacon and Black Pepper Popovers, and...
Author: Martha Stewart
Just as impressive as crown roast of lamb, this pork roast is heartier, easier to prepare, and significantly less expensive-but still a sight to behold.
Author: Martha Stewart
If giving as gifts, let recipients know to rinse lemons well before using (to remove excess salt) and to use only the rinds.
Author: Martha Stewart
Skipping wheat flour doesn't have to mean forgoing decadent baked goods. These rich, nutty brownies are irresistible -- and easy to make. Don't worry about specialty ingredients; these brownies use ordinary...
Author: Martha Stewart
This superfood salad uses the ancient whole grain farro as its base, it has a nutty flavor and satisfying chew (not to mention eight grams of fiber per serving). To compliment and add texture to every...
Author: Lauryn Tyrell
Garnish this hearty vegetarian stew with sour cream, cheddar cheese, diced red onion, toasted pumpkin seeds, or chopped chives; serve with heated flour tortillas.
Author: Martha Stewart
The recipe for this irresistible granola, from Laura Gidley-Feltz of Columbia, Illinois, was inspired by pecans from her family farm.
Author: Martha Stewart
An elegant option for when a crowd-pleasing classic entree is the way to go.
Author: Martha Stewart
This delicious recipe is courtesy of Clay Aiken, from "American Idol." It will definitely be a great addition to any summer get-together!
Author: Martha Stewart
These mussels and clams are steamed in a fragrant broth of shallots, herbs, and white wine. You'll want lots of grilled toasts to sop up the juices.
Author: Martha Stewart
The beauty of this tasty salad is in its simplicity.
Author: Martha Stewart
Finish off salmon leftovers with this easy-to-prepare pasta dish which gets its spice from crushed red pepper flakes.
Author: Martha Stewart
You may want to secure the lamb with metal or wooden skewers that are at least twelve inches long. If you use wooden ones, be sure to soak them in water to prevent them from burning on the grill.
Author: Martha Stewart
The tips of roasted asparagus should be just crisp and the stalks golden brown and tender.
Author: Martha Stewart
This recipe is part of the Mad Hungry: TV Dinners menu. See the article for freezing instructions.
Author: Martha Stewart
In this simple Thanksgiving side dish, green beans are sauteed with butter, shallots, and white wine. A finishing touch of aromatic fresh tarragon sets it apart.
Author: Martha Stewart
Sauteeing asparagus keeps the spears bright green and crisp.
Author: Martha Stewart
Author: Martha Stewart
Cod is a lean fish that is available year-round and can be baked, broiled, or poached. Its mild taste pairs well with sharp flavors, such as lemon.
Author: Martha Stewart
These cupcakes will bring back fond memories of sweets Mom used to make.
Author: Martha Stewart
Author: Martha Stewart
You can make the chocolate-wafer crust and custardy chocolate filling up to a day in advance. Spread with whipped cream and garnish with chocolate curls just before serving. Martha made this recipe on...
Author: Martha Stewart
As luck would have it, any day can be St. Patrick's Day when you cook up this classic one-pot dish. Surprising tidbit: Corned beef and cabbage originated in New York, not Ireland!
Author: Martha Stewart
Classic bistro-style pommes frites (the Belgian version of fries) are served with mayonnaise as a dipping sauce.
Author: Martha Stewart
Author: Martha Stewart
The recipe for this moist, dense, and not-too-sweet cake -- a slice is perfect for an afternoon snack -- comes from Jean Josephson of Portland, Oregon.
Author: Martha Stewart
Jook is a type of rice porridge that's popular in many parts of Asia. Our chicken version can be made up to two days in advance. Cool to room temperature, then store in an airtight container in the refrigerator....
Author: Martha Stewart
Drying the bread cubes and cooking the vegetables a day in advance helps this stuffing come together quickly on Thanksgiving Day. This stuffing was created to accompany Herb-Rubbed Turkey.
Author: Martha Stewart
This medley owes its substantial texture to sturdy little grains of pearl barley, wheat berries, and millet, as well as to a hearty helping of wild rice. Fragrant garlic, onion, and assorted mushrooms...
Author: Martha Stewart
This dish sizzles with flavor long after summer is over.
Author: Martha Stewart
Meltingly tender brisket is the centerpiece of a family-friendly meal; leftovers make a tasty pasta ragu. If you plan to make Linguine with Beef and Onions, reserve eight ounces of sliced cooked brisket;...
Author: Martha Stewart
Thick slices of herb-flecked meatloaf make an excellent sandwich filling for kids and adults alike. Recipe courtesy of Jennifer Aaronson, culinary director of Martha & Marley Spoon.
Author: Martha Stewart
Otherwise known as biscotti di Prato, cantucci are twice-baked almond cookies from Tuscany. Martha ups the ante by adding pistachios and two kinds of dried fruit-apricots and cherries.
Author: Martha Stewart
In Chinese cultures, lemongrass and cilantro are considered yin ingredients -- cooling elements that are ideal on hot days. The subtle heat of ginger and chile, combined with the bright aroma of fresh...
Author: Martha Stewart
A combination of puréed corn and whole corn kernels make up this creamy side dish recipe. If you don't want this dish too spicy, use only the flesh of the jalapeños and discard the seeds, which hold...
Author: Martha Stewart
This holiday-worthy roast features shallots that become very tender when roasted; tossed with balsamic vinegar and brown sugar, they taste like sweet onion jam.
Author: Martha Stewart
Flavorful bacon end strips are the secret weapon in this rich weeknight pasta.
Author: Martha Stewart
A favorite spring vegetable, asparagus is often boiled or steamed but roasting asparagus is easy, as this three-ingredient recipe shows. All you need is olive oil, salt and pepper, and a preheated oven....
Author: Martha Stewart
A crumble is the British name for a blend of berries or other fruit with a textured sugary topping, often with oats; the result is all but synonymous with a crisp. Our individual servings include rhubarb,...
Author: Martha Stewart
Our cute twist on meat and potatoes will have the little ones clamoring for more.
Author: Martha Stewart
Sautéed spinach gets unexpected earthiness and crunch from toasted pine nuts.
Author: Martha Stewart
Even assertive ingredients like puckery-tart cranberries can be tempered by pineapple and honey.
Author: Martha Stewart