These pork chops are bathed in a chicken-broth-based sauce and given a fiber boost with the cannellini beans.
Author: Martha Stewart
Studded with bacon and bathed in a cream sauce, this one-pot dinner hits all the right notes--including easy clean-up.
Author: Martha Stewart
These dainty tea sandwiches are spread with chive butter and layered with prosciutto and cucumber slices. They make a nice match with our Spiked Berry Half-and-Half.
Author: Martha Stewart
Toasted almonds, panko, roasted red peppers, and feta add heft and flavor to these California-style veggie burgers. The patties can be made with any kind of beans. You can also swap homemade for a 15.5-ounce...
Author: Martha Stewart
Butternut squash, cherry tomatoes, merguez sausage, and shallots are roasted together to make a spectacular sweet-and-savory sauce. Don't forget to deglaze the sheet pan with pasta water for even more...
Author: Martha Stewart
Use this recipe when making our Rich Chocolate Cake with Ganache Frosting and Truffle Egg Nest.
Author: Martha Stewart
This is a great way to use up leftover cooked greens. Serve alongside warm buttermilk biscuits.
Author: Martha Stewart
This dessert can also be baked in an eight-inch square dish; the cooking time will be the same. Serve it warm, at room temperature, or chilled.
Author: Martha Stewart
Oats, chocolate, nuts, dried fruit, coconut -- did we forget anything? If you like, swap dried tart cherries or cranberries for the raisins.
Author: Martha Stewart
A ginger glaze and broiled pineapple slices give this pork tenderloin dish a succulent, sweet flavor.
Author: Martha Stewart
Don't be intimidated by the kataifi (shredded phyllo); it's easy to find and comes in a big bunch that you simply need to pull apart before baking.
Author: Martha Stewart
These vegetables, roasted with garlic, are a scintillating side dish.
Author: Martha Stewart
This recipe for cranberry-pistachio biscotti is adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Parsley-flecked sauteed shrimp and orzo makes for a quick, tasty meal.
Author: Martha Stewart
These flavorful vegetarian cakes are easy to prep. Serve with a green salad and chips and salsa for a complete meal.
Author: Martha Stewart
Serve this Southern side dish with our Cornflake-Crusted Baked Chicken.
Author: Martha Stewart
This egg white omelet is an easy and healthy way to kick-start your day.
Author: Martha Stewart
Surprise! No butter or oil is used in these cookies that take two trips to the oven for their distinct texture.
Author: Martha Stewart
Fans of Kors d'Oeuvres founder Korey Provencher have deemed this creamy onion dip the "world's greatest"; put it to the test at your next dinner party. Also Try:Spinach and Artichoke Dip
Author: Martha Stewart
Thanks to a yeasted dough and a blend of flours, these glazed apple fritters strike the perfect balance between crisp and doughy, and are a decadent way to start the day or end a meal. Giving diced Granny...
Author: Martha Stewart
Author: Martha Stewart
A touch of dried rosemary gives sweet glazed carrots some herbal depth.
Author: Martha Stewart
Packed with dark and white chocolate, plus buttery toasted pecans, this is one unforgettable batch of cookies.
Author: Martha Stewart
These bite-size sandwich cookies are perfect for a Halloween party or a lunchbox treat.
Author: Martha Stewart
Make this easy sauce to serve with Roast Chicken with Herbs.
Author: Martha Stewart
This statuesque cake hides a sweet secret underneath its pecan sheath: brown-butter frosting and butterscotch-soaked layers spiked with rum, both of which make familiar flavors seem sophisticated.
Author: Martha Stewart
Inspired by the traditional game pies that were staples on tables across Britain, this savory dinner showstopper calls for a unique hot-water crust that's sturdy enough to holds its own against Martha's...
Author: Martha Stewart
This Southwestern corn chowder is lighter than most and it makes a perfect lunch.
Author: Martha Stewart
It is important to wring all excess moisture from potatoes to ensure a crisp pancake. If you are uncomfortable flipping the pancake, you may invert it onto a plate, and slide it back into the pan after...
Author: Martha Stewart
Oozing caramelized apples tumble over mounds of cinnamon-spiced ice cream layered with crumbled pecan-oat topping.
Author: Martha Stewart
This icy blender drink made with coconut, pineapple, and rum is a refreshing summertime classic. With the rum omitted, it's a perfect sweet treat for children.
Author: Martha Stewart
You can vary your napoleons by using other berries and switching to chocolate pudding. We made this recipe with our Vanilla Pudding.
Author: Martha Stewart
Convert those at your Thanksgiving table who are staunch canned cranberry jelly fans with this fresh version that you can make up to a week before.
Author: Martha Stewart
Enliven lamb chops with a tangy yogurt sauce.
Author: Martha Stewart
Try serving this aromatic side dish with Tandoori Chicken Kebabs.
Author: Martha Stewart
Author: Martha Stewart
Here's a healthy and satisfying make-ahead meal that kids will love: salami and cream cheese sandwiches.
Author: Martha Stewart
This chicken gets its crisp crust from a mustard-and-breadcrumb coating, which imparts tangy flavor while keeping the chicken moist and tender. Sauteed swiss chard makes a great side dish.
Author: Martha Stewart
Bake browned pork chops in pineapple-cilantro rice with cabbage for a sensational one-skillet meal you'll want to add to your weeknight rotation.
Author: Sarah Carey
To ensure a crispy, golden coating and well-cooked meat, keep an eye on the temperature of the oil; it needs to come back up to 350 degrees before adding the second batch of chicken.
Author: Martha Stewart
Author: Martha Stewart
We love the combination of smoky roasted peppers and garlicky sauteed eggplant in this pasta dish that can be served hot, warm, or at room temperature.
Author: Martha Stewart
These candied walnuts are the perfect complement to our Walnut-Olive-Oil Cake.
Author: Martha Stewart
No one will miss the meat in this satisfying stew (it's also vegan!). It starts with a roux and the holy trinity of onion, celery, and bell pepper, then calls for both fresh ingredients (okra and yellow...
Author: Martha Stewart
Lemon juice adds a subtle tang to our light-as-air flapjacks that are perfect for Mother's Day or just an ordinary Saturday morning.
Author: Martha Stewart
Use leftover Thanksgiving turkey to make this spicy, fragrant stew. A dollop of yogurt tempers the heat of the Thai chile perfectly.
Author: Martha Stewart
When this pasta salad arrived on the picnic table, and where it came from, is a mystery. It may have been an offshoot of another creamy summer salad, the potato kind. Crisp celery, peas, and scallions...
Author: Martha Stewart
Here's how Martha makes a steakhouse-worthy baked potato, replete with crispy skin and fluffy interior. Her favorite topping? A classic combination of bacon, Cheddar, sour cream, and chives.
Author: Martha Stewart