Buttery baked-potato halves can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.
Author: Martha Stewart
These cones are best made on a flat decorative iron. It is also possible to make them crepe style in a nonstick pan.
Author: Martha Stewart
This crowd-pleasing weekend brunch recipe (prep tonight, bake tomorrow) is French toast with a twist: Raspberry sauce replaces the traditional maple syrup. This colorful dish also makes a festive Christmas...
Author: Martha Stewart
This Korean dish, which comes from Norm Matthews of Junction City, Kansas, features paper-thin slices of meat marinated in a salty-sweet sauce. It is served over rice or wrapped in lettuce leaves.
Author: Martha Stewart
Part pumpkin pie, part pecan pie, this recipe from Thomas Joseph combines the best of both and is the perfect holiday dessert. Martha made this recipe on "Martha Bakes" episode 403.
Author: Martha Stewart
This is a healthy salad that's perfect when paired with a simple sandwich for a light lunch.
Author: Martha Stewart
This grilled shrimp with mango on a stick gives you a summertime taste of the tropics.
Author: Martha Stewart
This recipe, courtesy of Amy Scherber and Toy Kim Dupree, can be found in "The Sweeter Side of Amy's Bread."
Author: Martha Stewart
This recipe can be found in "Martha Stewart's Baking Handbook" and can be used in recipes such as John Barricelli's Fruit-Filled Hand Pies and Shaker Lemon Pie.
Author: Martha Stewart
This winter soup is well-spiced and full of nourishing vegetables.
Author: Martha Stewart
Leaves ofSwiss chard, blancheduntil pliable and vibrant,make wrappers for parcels of a brown-rice filling enriched with ricotta;spoonfuls offresh tomato sauce givethe dish a garlicky nip.
Author: Martha Stewart
This dish comes together in a flash, making it ideal for weeknight dinners. Serve it with our Roasted Sesame Asparagus and some rice or couscous.
Author: Martha Stewart
This simple, brown butter icing is a nutty, rich way to sweeten up our favorite Pumpkin Cake with Brown Butter Icing.
Author: Martha Stewart
This sauce is delicious on vanilla or chocolate ice cream.
Author: Martha Stewart
Briny clam juice is the secret weapon in this dish. We like the salinity of Bar Harbor brand, which goes well with the paprika.
Author: Martha Stewart
Roasting the beets concentrates their sweet flavor.
Author: Martha Stewart
This recipe for hot fudge sauce is from the "Martha Stewart Living Cookbook."
Author: Martha Stewart
Our at-home version of the Mexican classic tacos al pastor pairs spicy pork tenderloin with sweet pineapple on the grill.
Author: Martha Stewart
When it comes to pairing up with artichokes, why should spinach get to have all of the fun? In this weeknight-friendly pasta bake, broccoli is the green machine responsible for adding that extra boost...
Author: Riley Wofford
These stuffed mushrooms make great bite-size appetizers.
Author: Martha Stewart
A poached egg on top of roasted asparagus makes for a creamy finish, while reduced balsamic vinegar mimics an aged vinegar and lends sweetness to this spring dish.
Author: Martha Stewart
If they like piña coladas, and gorgeous sweets for dessert, they'll go gaga for this crêpe cake layered with coconut-infused pastry cream. You can make the filling and the crêpes (all 40 of them) up...
Author: Martha Stewart
Espresso paired with chocolate produces a soothing mocha custard -- delicious warm or chilled.
Author: Martha Stewart
This preserving project is a fun and make-ahead friendly way to use up peak-season figs, and the payoff is great: Once the holidays roll around, you'll have an elegant fruit at your fingertips to serve...
Author: Martha Stewart
To prolong the taste of spring, enjoy the earthy flavor of our roast chicken with some oil-packed artichokes.
Author: Martha Stewart
Nothing is as rewarding as a dish of homemade ice cream for dessert. Top off a scoop with a chocolate-chip cookie.
Author: Martha Stewart
For this sumptuous sandwich, layer sweet onions with smoked Gouda cheese and arugula on a rustic roll.
Author: Martha Stewart
Using sirloin and sausage makes this chili especially hearty. Garnish with shredded Monterey Jack cheese, pickled jalapenos, and thinly sliced red onion, as desired.
Author: Martha Stewart
This key-lime pie can be topped with either whipped cream or meringue.
Author: Martha Stewart
"Too much zucchini" will never be a problem again when you serve the squash as golden, crispy fritters.
Author: Martha Stewart
Currants or dried apricots can be substituted for the dried sour cherries, if you like, in this delicious spinach salad.
Author: Martha Stewart
James Beard wrote of these beloved bites, "nothing disappears as quickly." Here, mashed yolks are mixed with herbs, grainy mustard, and vinegar, then piped into the whites.
Author: Martha Stewart
Try this all-purpose condiment with a cheese plate, as a spread on a sandwich with roast meat, or on top of lamb, grilled chicken, or sauteed pork chops.From the book "Mad Hungry," by Lucinda Scala Quinn...
Author: Martha Stewart
Add your favorite ingredients to this potato salad, such as onions, scallions, chopped hard-cooked egg, or basil instead of dill.
Author: Martha Stewart
These easy-to-make pork chops are sweet, spicy, and smoky.
Author: Martha Stewart
Sometimes the best salad is the simplest one -- this dish features buttery Boston lettuce, shaved Parmesan, and a classic vinaigrette.
Author: Martha Stewart
Use this flavorful butter to keep turkey burgers moist or as a substitute for regular butter or steamed vegetables, baked potatoes, or toasted baguette slices,
Author: Martha Stewart
These slice-and-bake chewy cookies are perfect for the holidays.
Author: Martha Stewart
The variety of seeds and the kale make this a distinctive twist on coleslaw.
Author: Martha Stewart
This dipping sauce is rich with such classic Vietnamese flavors as rice-wine vingar, fish sauce, garlic, and chile peppers.
Author: Martha Stewart
It's a busy cook's dream: dinner that makes itself. With a slow cooker, it's a reality. Toss together the ingredients necessary to make this spicy seafood stew, push a button, and find a comforting meal...
Author: Martha Stewart
Basmati rice makes an excellent complement to this spicy curry dish. You can flavor the rice by adding a bay leaf, a cinnamon stick, and cardamom pods to the pot.
Author: Martha Stewart
Try the sauce with roasted chicken or drizzled over toasted bread topped with goat cheese.
Author: Martha Stewart
Two types of honey lend this luscious tart its elusive taste: Intensely floral leatherwood honey, which could easily overwhelm the buttery shortbread-like crust and mild pine nuts, is tempered by mellow...
Author: Martha Stewart
Next time you're hosting a few friends, make some magic: Put out a plate of these simple hors d'oeuvres--at once salty and sweet, creamy and crunchy--and watch them disappear.
Author: Martha Stewart
In this no-fuss recipe from chef Chris Schlesinger, toss littleneck clams directly onto the grill, cook until they open, and serve with a wine-butter sauce. Also try:Barbecued Oysters with Bacon and Garlic...
Author: Martha Stewart
Easy enough for a weeknight yet elegant enough for company, this chicken recipe is a surefire winner. It uses simple, everyday ingredients like chicken drumsticks and quick-cooking couscous that get a...
Author: Shira Bocar
Our Latin-American Garlic-Pepper Sauce infuses chicken breasts with so much flavor.
Author: Martha Stewart
This hearty round loaf is made with rolled oats, plus healthful whole-wheat flour. Molasses gives it a hint of sweetness. Try it at breakfast, toasted and spread with jam, or at lunch, with sliced turkey...
Author: Martha Stewart