This jam makes a delicious condiment for any meat, and is the stuffing for our Chicken Breasts Filled With Onion Jam.
Author: Martha Stewart
This cheesecake boasts a velvety texture with less fat than the original, thanks to lighter versions of cream cheese and sour cream, plus plenty of cottage cheese.
Author: Martha Stewart
Anchovies are the surprise ingredient, adding another layer of umami to this savory tart.
Author: Martha Stewart
This tangy yogurt sauce can also double as a dressing for Greek, tuna, or potato salads, or as a dip for toasted pita chips.
Author: Martha Stewart
Serve this fluffy, flavorful rice with our Tandoori-Style Chicken.
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 delicious cobbler recipe is courtesy of Virginia Willis and can be found in her cookbook, "Bon Appetit, Y'all."
Author: Martha Stewart
Author: Martha Stewart
The main components of this dish, the sauce and the chicken, can be prepared in advance. When you're ready to eat, simply assemble and bake this classic chicken Parmesan recipe. To prepare homemade breadcrumbs...
Author: Martha Stewart
This Spanish soup is traditionally made by adding olive oil to the vegetable puree; we left out the oil and used only a small amount to cook the shrimp.
Author: Martha Stewart
Pineapple and soy sauce combine to give this pork stir-fry dish its sweet-sour flavor.
Author: Martha Stewart
Put a sweet spin on this traditional cold soup that will make hot days a little more bearable.
Author: Martha Stewart
Filet mignon is best cooked rare to medium rare and the pepper enhances the meat's flavor.
Author: Martha Stewart
Creamy coconut takes center stage in this sweet cookie from Maury Rubin of Birdbath Bakery.
Author: Martha Stewart
Though they look complicated, these tender cookies are easy to make if you use a ruler. To ensure an even design, measure the strips of dough carefully.
Author: Martha Stewart
These cookies look like little snow-covered mountains. Roll each ball in confectioners' sugar twice to make sure it's thoroughly coated and no dark dough is visible.
Author: Martha Stewart
This scone recipe is from reader Millie Piccuito of Weymouth, Massachusetts. Scones are traditionally served at British-style afternoon teas, or enjoy them for breakfast.
Author: Martha Stewart
Our rendition of this classic combination gives it a more sophisticated flavor, but one that will still satisfy kids who want cheese on everything.
Author: Martha Stewart
Lentils are simmered with aromatics until tender and flavorful, then tossed with toasted almonds, shredded red cabbage, fresh herbs, and a lively lemon dressing in this make-ahead salad.
Author: Martha Stewart
Tender pearl onions melt in a flavorful sauce; reduced chicken stock and white wine, flavored with roasted garlic and thyme, take the place of cream.
Author: Martha Stewart
Homemade Texas barbecue sauce and dry rub give this pulled pork incredible flavor. Searing in a Dutch oven followed by cooking in the oven at a low temperature makes for moist, tender meat every time.
Author: Martha Stewart
This porridgelike soup has Scottish roots. Barley makes it thick, and prunes give it a slightly sweet note; white wine and vegetables, includung leeks, add flavor. It's a popular lunch bowl that hits the...
Author: Martha Stewart
Besides fish and chicken, this marinade is also good with steak, tofu, and vegetables.
Author: Martha Stewart
Author: Martha Stewart
Our smooth and creamy pudding is spiked with scraped vanilla beans and topped off with shaved milk chocolate.
Author: Martha Stewart
Our light version of pasta Bolognese features ground chicken -- and plenty of flavor.
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
This nutrition-packed sandwich is easy to whip up for breakfast or lunch.
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
Martha and her young friend Alex Connolly made this delectable version of ravioli. A variety of fresh mushrooms, ranging from the mild-tasting button to the intense porcini, are mixed with Parmesan and...
Author: Martha Stewart
This spicy snack mix features toasted ramen noodles, nuts, cornflakes and freeze-dried peas.
Author: Martha Stewart
A favorite of photographer Vicki Pearson's, this dish can made with leftover brown rice. Use leftovers for tasty sandwiches.
Author: Martha Stewart
This is a quick and easy side dish to serve with our Chicken and Vegetable Saute.
Author: Martha Stewart
This sauce is the perfect accompaniment to Chicken Paillards with Prosciutto and Figs.
Author: Martha Stewart
Pick dry vermouth or a crisp, herbal white, such as Sauvignon Blanc for this flavorful roast chicken. Tarragon, a traditional partner with these ingredients, has a pleasant hint of anise flavor. Used to...
Author: Martha Stewart
Sauteed shrimp is tossed with small ridged pasta shells, called conghiglie rigate, that are perfect for picking up the garlic-infused white wine sauce.
Author: Martha Stewart
Wild rice is actually not rice at all; it's a long-grain marsh grass that has a chewy texture and delicious, nutty flavor.
Author: Martha Stewart
Author: Martha Stewart
This wonderful recipe for sweet chocolate-covered marshmallows is courtesy of Kimberly Reiner of Momma Reiner's Fudge.
Author: Martha Stewart
Use a 13-inch round serving plate with a rim to accommodate the caramel. Martha made this recipe on "Martha Bakes" episode 711.
Author: Martha Stewart
These simple green beans strike the perfect balance between salty and tart. Blanch beans up to a day ahead, then saute just before dinner for a fresh side dish that comes together in a flash.
Author: Martha Stewart
You can't go wrong with this classic flavor pairing.
Author: Martha Stewart
These old-fashioned egg noodles are the perfect accompaniment to our Spring Chicken Ragu.
Author: Martha Stewart
The bulgur in this protein-fiber side dish is toasted to bring out its deep, nutty flavor before being simmered in chicken stock.
Author: Martha Stewart
Classic bistro-style pommes frites (the Belgian version of fries) are served with mayonnaise as a dipping sauce.
Author: Martha Stewart
Use this decadent glaze to finish our Brown-Sugar Pound Cupcakes.
Author: Martha Stewart
Weeknight comfort foods like this one-pan quick chili are a great entryway into eating a more plant-based diet. Switching from a pot to a skillet slashed the cooking time in half for this recipe, and the...
Author: Shira Bocar