Serve this home-style version of kung pao chicken and peanuts with a side of steamed white rice. If you're feeding a large crowd, stir-fry an additional batch instead of making one large serving at once;...
Author: Lucinda Scala Quinn
The combination of sour cream, mascarpone, cream cheese, and goat cheese makes the filling of this cake ultra rich.
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
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
Freshly brewed coffee gives this dessert a subtle mocha flavor, but water can be substituted. The cake will crack slightly, but not break, as you roll it.
Author: Martha Stewart
For a delectable Valentine's Day surprise, bake our Coconut Pecan Cake in a heart-shape pan.
Author: Martha Stewart
Bake these over-sized sweet potato fries and mix them with chili powder and sugar for zing.
Author: Martha Stewart
Poblano chiles kick this chicken stew up a notch. Tender pieces of meat and cannellini beans make this a hearty lunch or dinner.
Author: Martha Stewart
Our retooled pound cake recipe adjusts the traditional ingredient ratios (a pound of each ingredient), and adds baking powder and sour cream for a dense but fluffy loaf that's a sure-fire winner. Adding...
Author: Martha Stewart
This salad dressing is also delicious as a topping for baked potatoes.
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
Enjoy these classic Madeleines cookies with some tea or coffee for a delicious treat.
Author: Martha Stewart
Author: Martha Stewart
Albondigas, the Spanish word for meatballs, is also the name of this traditional dish in which they are simmered in a spicy tomato sauce.
Author: Martha Stewart
Fruitcake bars are very forgiving. You can bake them months ahead, and substitute almost any fruit or nut you like for one you don't. Aim for a balance of tastes and textures, and test to see if your selections...
Author: Martha Stewart
Sweet iced coffee is blended with vanilla ice cream for a homemade version of a coffeehouse treat.
Author: Martha Stewart
Warm tender carrots, onion, and zucchini get cozy in this seasonal dinner salad.
Author: Martha Stewart
Lightly caramelized fruit makes for a great, healthy start to your day.
Author: Martha Stewart
Author: Martha Stewart
There is something about eggplant that I really love, and when you grill it, an amazing thing happens to the taste and texture that is truly delicious. Grilling adds a smoky flavor that I cannot resist....
Author: Martha Stewart
A tender pie crust plus a savory filling add up to a delicious and classic ham-and-cheese quiche for brunch. The key to this gluten-free recipe is the easy-to-work-with dough. Since there's no gluten,...
Author: Martha Stewart
Use this recipe to make our Meringue Cupcakes with Stewed Rhubarb and Raspberries.
Author: Martha Stewart
Panattone is an Italian sweet bread that will become a staple in your home.
Author: Martha Stewart
Crunchy, chewy, buttery, salty, and sweet, these addictive treats satisfy every last corner of your palate.
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
Fresh mint is sprinkled on at the end along with a squeeze of lemon juice, brightening up this classic pizza combination. Martha made this recipe on Martha Bakes episode 608.
Author: Martha Stewart
Even simple mesclun greens deserve special attention: These get an easy Dijon-mustard vinaigrette and toasted baguette slices topped with melted goat cheese.
Author: Martha Stewart
This sugar glaze tops our Ginger Pumpkin Bread.
Author: Martha Stewart
Author: Martha Stewart
This classic Sicilian pasta dish combines eggplant, tomatoes, and basil. Put a dollop of ricotta cheese on each plate to stir in for a creamy consistency.
Author: Martha Stewart
Serve this spinach salad with steak, burgers, or goat cheese and crusty bread.
Author: Martha Stewart
Special enough for an occasion like Easter dinner, but plenty simple to prepare for a casual supper too, this recipe for creamy, cheese-topped scalloped potatoes is a keeper. The dish will complement just...
Author: Greg Lofts
Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.
Author: Martha Stewart
Adding pre-steamed broccoli florets to soup with olive oil, pine nuts, and garlic cloves makes a complete hearty meal.
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
Canned tuna is good for more than just sandwiches. Italians use it to give substance to their pasta dishes.
Author: Martha Stewart
For a veggie burger, place these in toasted buns. Top with sauteed onion, cheese, and arugula.
Author: Martha Stewart
Pears mixed with cranberries and sweetened with brown sugar create a juicy crimson filling that gently bubbles up around the faux lattice brushed with apricot jam. You will need a 3/4-inch square cutter...
Author: Martha Stewart
Hearty lentils and tangy goat cheese pair perfectly in this healthy side dish.
Author: Martha Stewart
Homemade salsa picante can dress up tacos or serve as a table sauce for chips.
Author: Martha Stewart
After following this recipe, you'll be able to take a warm, brown loaf of bread from your oven -- perfect for breakfast with butter and honey, for sandwiches in a lunchbox, or a healthy snack.
Author: Martha Stewart
No special sauce needed for these pears; just mix a little vanilla ice cream with the pear juice.
Author: Martha Stewart
Japanese soba noodles, made with buckwheat flour, add fiber to this high-protein dinner featuring asparagus and shrimp.
Author: Martha Stewart
You can substitute bass, hake, or haddock for the cod in this one-pot casserole.
Author: Martha Stewart
Roasting these winter vegetables simply with olive oil and herbs brings out their natural sweetness.
Author: Martha Stewart
Serve this silky-smooth soup as a starter, or pair it with crusty bread for a light meal.
Author: Martha Stewart
A new take on the French classic, this one-pot dinner calls for white wine instead of the traditional red, uses bone-in, skin-on chicken thighs, and best of all, cooks in just one hour.
Author: Martha Stewart