This recipe is part of the Mad Hungry: TV Dinners menu. See the article for freezing instructions.
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
Sautéed spinach gets unexpected earthiness and crunch from toasted pine nuts.
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
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
Author: Martha Stewart
This recipe for moist Cornish hens with apricot sauce comes from Janet Reynolds of Leesburg, Virginia.
Author: Martha Stewart
Author: Martha Stewart
Use any fully cooked German-style sausage, such as bratwurst, flavored with ginger, nutmeg, and other spices; smoked knockwurst, made with beef or pork; and mild weisswurst, containing cream, lemon, and...
Author: Martha Stewart
Our cute twist on meat and potatoes will have the little ones clamoring for more.
Author: Martha Stewart
This dish sizzles with flavor long after summer is over.
Author: Martha Stewart
Your local sandwich shop should consider itself warned: When you can make this reinterpretation of a classic Italian sub at home, you may not need to call in for one ever again. The arugula's kick blends...
Author: Martha Stewart
The freshness of this Cucumber and Sweet-Onion Salad offsets the richness of our Southern Pulled-Pork Sandwiches.
Author: Martha Stewart
This rich, creamy dish makes the perfect party dip. Otherwise, you might devour it all yourself.
Author: Martha Stewart
Pork shoulder, a well-marbled cut available at most supermarkets, turns fork-tender after long, slow cooking. Ours is especially succulent with a spice rub and vinegar.
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
A bright side dish featuring spring seasonal produce like carrots and snap peas will perk up any Easter dinner table or buffet. The fact that it can serve a crowd while taking only 30 minutes from start...
Author: Greg Lofts
The tips of roasted asparagus should be just crisp and the stalks golden brown and tender.
Author: Martha Stewart
Grilled corn is delicious with this cilantro-and-lime butter, but feel free to swap in olive oil for a dairy-free side dish that's perfect for summer.
Author: Martha Stewart
While the Saudi Arabian rice dish known as saleeg may resemble Italian risotto, it's set apart by the addition of milk, which gives it a rich, creamy texture. Martha's interpretation pairs orzo with dried...
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
Dry mustard, ground pepper, and cayenne give these crackers some kick. For variation, try Gruyere cheese in place of cheddar.
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
Dark chocolate and spices add richness to the Mexican chile sauce called mole (MOH-lay). Simmer it in a slow cooker along with chicken thighs for a warming weeknight dinner.
Author: Martha Stewart
These are a treat for all seasons. Sprinkle a few on ice cream or eat on their own as a midday snack.
Author: Martha Stewart
Sweet, edible ribbons wrap this cream-cheese frosted two-tiered carrot cake. They're made from thinly sliced carrot strips, cooked in sugar and water until translucent, then gently pressed into the cake's...
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
A twist on an old favorite, this recipe combines two kinds of sweet cereals with Rice Krispies. These squares are perfect as after-school snacks.
Author: Martha Stewart
These blooms look too pretty to eat. The tender petals are light, with just a hint of squash flavor.
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
This cornbread, if used for stuffing, should be made one day ahead.
Author: Martha Stewart
Maureen Kirk, of Malvern, Pennsylvania, sent us a recipe for her family's favorite crispy, chewy treats. She says, "These simple cookies are delicious as is, or with mix-ins. They're so versatile, it's...
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
Sauteeing asparagus keeps the spears bright green and crisp.
Author: Martha Stewart
This dish is best when prepared a few hours ahead and served at room temperature.
Author: Martha Stewart
As summer winds down, combine cucumbers with a taste of fall -- apples and fennel -- in this crunchy salad. Cottage cheese makes it substantial enough for lunch.
Author: Martha Stewart
This recipe makes 21 large or 34 small cookies, depending on the amount of dough used. Stir the leftover berry puree (used to tint the icing) into your morning yogurt or oatmeal.
Author: Martha Stewart
This sweet treat comes from Eduardo Braniff, of New York City. When refrigerating, cover first with a paper towel (over custards, not touching) then with plastic wrap. The towel absorbs moisture and keeps...
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
An easy sauce made of orange juice, lemon juice, and honey is an irresistible dip for chicken fingers. Use the sauce, minus the honey, as a marinade if you are making the chicken fingers from scratch.
Author: Martha Stewart
Balsamic vinegar and broth cook down to a nice glaze on these potatoes.
Author: Martha Stewart
Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar.
Author: Martha Stewart
This method of cooking salmon makes for such tasty fish that you might want to serve it on its own. Just follow the first two steps, and serve the fillet with a green vegetable.
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
Spray your knife with cooking spray to prevent dried fruit from sticking to it.
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