The pears need about a month to absorb the brandy. Make a few jars before Thanksgiving to give for Christmas.
Author: Martha Stewart
Chipotles in adobo are a great way to add intense heat and a rich, sweet, smoky flavor to sauces and other dishes.
Author: Martha Stewart
Blueberries and lemon are a dynamic duo when it comes to flavor and in this coffee Bundt cake, they also make for a bright display.
Author: Martha Stewart
Forget the boxed mix! Making a white cake from scratch is so worth it. Our easy version has a moist, tender crumb and pairs well with any frosting.
Author: Martha Stewart
Serve sabayon with fresh berries or topped with whole roasted chestnuts. Chocolate Straws make an elegant garnish.
Author: Martha Stewart
A chipotle sauce gives these oven-roasted ribs a smoky flavor. Once they're tender, finish them on the grill with a honey glaze.
Author: Martha Stewart
Cumin, coriander, and cayenne pepper complement sweet roasted acorn squash in this easy side dish. Try it with Roasted Pork with Onions and Citrus or Parmesan risotto.
Author: Martha Stewart
The recipe for this savory side dish comes from Norm Matthews of Junction City, Kansas.
Author: Martha Stewart
Cook this simple poached salmon at the beginning of the week and use it in salads and sandwiches or as a main course on busy weeknights.
Author: Martha Stewart
When sautéed in olive oil, escarole needs little more than a bit of garlic and a touch of salt and pepper to make a satisfying side dish.
Author: Martha Stewart
The yogurt makes a cool, creamy counterpoint to this mildly spicy soup made with protein-packed dried lentils. As a budget bonus, this recipe makes enough to have a cup or two for lunch the next day.
Author: Martha Stewart
Moo shu is a sweet and savory stir-fry typically made with pork and thinly sliced cabbage and vegetables. At the table, the mixture is then tucked into thin and chewy pancake wrappers. To make this at...
Author: Shira Bocar
Loaves made with a natural leaven keep for a week-one reason Chad Robertson, of San Francisco's legendary Tartine Bakery, prefers this time-honored technique. The resulting bread boasts a thick, burnished...
Author: Martha Stewart
Get a healthy start with lean protein from milk and yogurt, plus fiber from oats and banana.
Author: Martha Stewart
The chutney can be made up to three days ahead and stored in an airtight container in the refrigerator.
Author: Martha Stewart
Martha's recipe was inspired by a potato puree from the restaurant Eleven Madison Park.
Author: Martha Stewart
A little spicy crab goes a long way in a sweet and spicy chilled salad, with fresh corn and minced hot red pepper.
Author: Martha Stewart
This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.
Author: Martha Stewart
Reserve the turkey's giblets and neck, if desired, for making Turkey Stock.
Author: Martha Stewart
Pork works well with many kinds of fruit, but the subtle sweetness of fresh figs (plus port wine) makes for an especially seductive combination.
Author: Martha Stewart
Use our Whole Roasted Tomatoes when making this family favorite.
Author: Martha Stewart
Wrap up the day by sitting down to heart-healthy fish "en papillote," a fancy-sounding method that's so simple.
Author: Martha Stewart
A crack or crevice along the top of a pound cake is a good thing-especially when it's filled with a sweet Meyer lemon glaze.
Author: Martha Stewart
The vegetable retains some texture and has none of that sulfury taste and mushiness of cabbage that has been improperly cooked. This also makes a great breakfast when served with fried eggs on top.
Author: Martha Stewart
Here, the polenta is already made -- just bake this flavorful blend of sausage, artichokes and onions with it, and serve like a lasagna.
Author: Martha Stewart
Serve this moist, slightly tangy cake with a swirl of lightly sweetened whipped cream and your favorite berry compote.
Author: Martha Stewart
This cheesecake is a fresh take on a familiar combination. It's not too sweet and has a voluptuous consistency. The glossy chocolate glaze goes on like satin.
Author: Martha Stewart
Juicy pork tenderloin is filled with sauteed mushrooms and spinach, then wrapped in store-bought puff pastry lined with a layer of prosciutto. The resulting dish is a true showstopper, inside and out--it's...
Author: Martha Stewart
The berries' mild flavor is enhanced by fruity wine in a dessert soup; buttermilk adds a tang along with a swirl of elegance.
Author: Martha Stewart
Cooking carrots in a bit of water, butter, and sugar brings out their delicate flavor and coats them with a thin glaze. Instead of baby carrots, you can substitute medium carrots, cut into thin slices....
Author: Martha Stewart
This healthy snack you can make ahead and have a container handy when you are on-the-go.
Author: Martha Stewart
This quick-to-prepare summer salad is a delight at lunch or dinner.
Author: Martha Stewart
Strawberries are a satiating and exciting alternative to tomatoes in this bright and fruity salsa; they pack an extra gram of fiber per cup. Serve it with chips or use it as a topping to grilled fish or...
Author: Shira Bocar
On a cool fall day, enjoy a mug of warm apple cider. Cinnamon stick stirrers add spice and extra flavor to our favorite seasonal beverage.
Author: Martha Stewart
A mustard vinaigrette gives this Mediterranean-inspired dish its tangy flavor. Drizzle some over a leafy-green salad, and serve it on the side.
Author: Martha Stewart
Author: Martha Stewart
Anyone who grew up eating Sunday gravy, the tomato‐and‐meat sauce that simmers on the stove all day, probably knows beef braciola, too. This version, which is actually braciole (meaning the plural...
Author: Greg Lofts
Broccoli roasts on a lower rack while the potatoes are baking here. The charred florets are then teamed with a rich cheese sauce atop the fluffy spuds.
Author: Martha Stewart
The name of these buttery cookies comes from the word "polvo," which means dust in Spanish, and refers to their cinnamon-sugar coating, as well as the cookie's crumbly texture.
Author: Martha Stewart
Peanuts are the star of this hearty plant-based stew that's inspired by the cuisine of West Africa. Featuring superfoods like sweet potatoes, collard greens, and millet, it uses the humble peanut two different...
Author: Greg Lofts
Using a potato variety that's high in starch, like Yukon gold, will give you fluffier mashed potatoes.
Author: Martha Stewart
Use this basic bechamel sauce to make our Rich Chicken and Squash Lasagna, Rich Beef and Eggplant Lasagna, Rich Artichoke and Mushroom Lasagna, or our Rich Spinach and Leek Lasagna.
Author: Martha Stewart
Brie, ham, mustard, and a baguette are all the ingredients you need to make this flavorful sandwich.
Author: Martha Stewart
Chocolate biscotti -- full of pistachios and chocolate chips -- are paired with pistachio ice cream. Softer than traditional biscotti, these are baked for a shorter time.
Author: Martha Stewart
At a traditional Greek Easter dinner, lamb is served medium to well done. If you like it rare, roast it for a shorter amount of time.
Author: Martha Stewart
This chili is good the day it's made and even better reheated the next day for lunch. We use dark chicken meat rather than white, so it will remain tender.
Author: Martha Stewart
It takes only 30 minutes to make a steaming bowl of this satisfying and comforting chili. Cannellini beans and ground white turkey meat are two healthy sources of protein.
Author: Martha Stewart
Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This recipe for ginger roasted salmon is both good tasting and extremely...
Author: Martha Stewart