There is fall flavor in every bite of this seasonal bundt. An apple-cider glaze and caramelized apples in the batter set this spice cake apart.
Author: Martha Stewart
These tangy lemon desserts are baked in a hot-water bath, which helps them to stay creamy and custardy beneath their golden, cakey tops.
Author: Martha Stewart
This prosciutto and pesto panini is an easy recipe to make for lunch or a light dinner.
Author: Martha Stewart
Pave, the French word for "paving stones," is a term chef Thomas Keller uses to describe any such rectangular or square food preparation. Try his recipe -- a slightly more refined version of scalloped...
Author: Martha Stewart
This delicious Chinese-style dish features orange juice, garlic, and soy flavors. Serve with rice.
Author: Martha Stewart
Skip the prefab dips in the market; this homemade version calls for caramelized Vidalia onions and reduced-fat sour cream and cream cheese for all the flavor you love with less guilt.
Author: Martha Stewart
In this classic layer cake, egg whites serve as a leaven; they also give the mountainous frosting all its loft. Cake flour keeps this fruity dessert light and airy, and fresh raspberries are folded into...
Author: Martha Stewart
A simple, chilled herb sauce cuts through the richness of grilled lamb chops for a summery, yet satisfying, entree. Shoulder chops, an inexpensive cut that's rich in flavor, are available at most major...
Author: Martha Stewart
Use to make Northern Fried Chicken from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."
Author: Martha Stewart
Author: Martha Stewart
These cilantro-laced sweet carrots are good with roast chicken or pork, or braised beef.
Author: Martha Stewart
That muffin pan is not just for cupcakes. Make these mini deep-dish pizzas using homemade or store-bought dough and your favorite toppings.
Author: Martha Stewart
Sweet, caramelized onions and hearty roast beef are a perfect pairing in these delectable tea sandwiches.
Author: Martha Stewart
Don't relegate turkey to the holidays-marinate and grill the breast for a satisfying warm-weather main dish. Boneless, skinless turkey breasts are seasoned with dried basil, oregano, parsley, garlic powder,...
Author: Martha Stewart
No holiday cookie tin would be complete without at least a few Noel nut balls, rich nut-and-butter domes, rolled in confectioners' sugar to resemble miniature snowballs. In Martha's family, the cookie...
Author: Martha Stewart
For guests who prefer rice dressings to bread stuffings, this version, studded with toasted walnuts and dried cranberries, is a welcome addition to the holiday table.
Author: Martha Stewart
The crushed rosemary makes this potato side dish shine.
Author: Martha Stewart
Chocolate pie is topped with fluffy peaks of meringue.
Author: Martha Stewart
Sweet iced coffee is blended with vanilla ice cream for a homemade version of a coffeehouse treat.
Author: Martha Stewart
Serve these savory biscuits with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.
Author: Martha Stewart
Who can resist velvety chocolate -- bittersweet, milk, or white -- topped with nuts, candy, or dried fruit? Try one of these bark variations (or experimentwith your own favorite flavors): Movie Theater...
Author: Martha Stewart
This is a sumptuous feast of chuck roast, supplemented by carrots, potatoes, and turnips. This recipe makes eight serving-perfect for holiday entertaining.
Author: Martha Stewart
Author: Martha Stewart
A good margarita depends on the qualityof its ingredients; always use the best tequilayou can find. You'll get excellent results usinga citrus reamer, a small, fluted cylindricalwooden tool, to extract...
Author: Martha Stewart
The only thing better than a slice of chocolate kugelhopf is one that's been toasted and spread with sweet butter.
Author: Martha Stewart
Serve these bourbon-flavored sweet potatoes with our Salt and Pepper Turkey. Place the sweet potatoes in the oven after the turkey has roasted for an hour.
Author: Martha Stewart
Caramel flatters creamy custard in these bake-ahead treats. Making caramel is easy: Stir together a sugar syrup; simmer until golden; and stir in half-and-half.
Author: Martha Stewart
Use this recipe to make our Meringue Cupcakes with Stewed Rhubarb and Raspberries.
Author: Martha Stewart
Ground hazelnuts as part of the topping provide a distinctive flavor to this fruit crisp.
Author: Martha Stewart
Colorful endive leaves are drizzled with an easy, no-cook dressing.
Author: Martha Stewart
Holiday guests are sure to ask for seconds of this tender turkey breast from chef Emeril Lagasse. Pair with his Roasted Carrots with Fresh Thyme and Savory Wild Mushroom Bread Pudding for a complete Thanksgiving...
Author: Martha Stewart
Turning a tough cut of meat into a hearty, succulent meal involves only a couple of hours of slow simmering. Many recipes call for a simple stock or red wine, which not only braises the meat but also imparts...
Author: Martha Stewart
Rich and fruity, this fudge takes its flavor cues from the classic Italian Christmas bread panettone. It also requires minimal work--just mix the ingredients, pour into a loaf pan, and let set in the refrigerator....
Author: Martha Stewart
These pork chops get a flavorful boost from a simmering in apple cider and chicken stock.
Author: Martha Stewart
To ensure proper caramelization, avoid salting the onions before they have finished cooking.
Author: Martha Stewart
This classic baked potato dish goes well with roasted chicken, beef, or pork.
Author: Martha Stewart
You can use any type of bread for this recipe. We used anadama bread, which is made with molasses and cornmeal. Serve this with our Potted Crab.
Author: Martha Stewart
These sweet chips can also be made using pita bread instead of the tortillas; bake them for an extra minute or two until crisp.
Author: Martha Stewart
Author: Martha Stewart
Martha's friend Jane Heller serves her dirt cake creatively: She presents the cake in a sterilized terra-cotta pot, then inserts sunflowers (wrap stems in plastic) into the cake for decoration.
Author: Martha Stewart
The familiar flavors of flambeed bananas take beautifully to the elegant embrace of a crepe, giving this New Orleans icon a touch of sophistication.
Author: Martha Stewart
Warm up with a bowl of soup that's brimming with healthy grains and bright vegetables.
Author: Martha Stewart
Canned chicken soup has nothing on this delicious chicken soup recipe. Chicken and hearty vegetables come together to make a family-friendly soup that's sure to become one of your go-to recipes on cold...
Author: Martha Stewart
Author: Martha Stewart
Pastry chef Melody Farrar, from the Inn at Pound Ridge, shared her recipe for these individual apple pies with Martha.
Author: Martha Stewart
Chocolate cravings can strike any time. Since this syrup will keep in the refrigerator for three months, you'll always be ready. Drizzle it over ice cream or cake, or mix it into hot or cold beverages....
Author: Martha Stewart
Homemade salsa picante can dress up tacos or serve as a table sauce for chips.
Author: Martha Stewart