Parmesan cheese adds a bit of sharpness to creamy polenta in this popular Italian side dish. Also Try:Chicken Cacciatore, Lemony Kale Salad
Author: Martha Stewart
Heritage birds have, quite simply, incredible turkey flavor (making the additional expense well worth it). The skin on this bird was so crisp that it practically shattered.
Author: Martha Stewart
This popular spicy Thai dish in restaurants is very easy to make at home.
Author: Martha Stewart
Tie up dinner plans with a fryer, spice, and olive oil. This paprika roast chicken as easy as one, two, three.
Author: Martha Stewart
These simple pies show off the bright, tangy sweetness of poached apricots.
Author: Martha Stewart
Here, vegetables, aromatic herbs, and wine combine to make a savory broth that infuses salmon fillets with a wholesome flavor and leaves out added fats and oils.
Author: Martha Stewart
Author: Martha Stewart
Packed with dark and white chocolate, plus buttery toasted pecans, this is one unforgettable batch of cookies.
Author: Martha Stewart
Serve these topped with your favorite salsa and a dollop of sour cream, just like traditional nachos.
Author: Martha Stewart
An orange-mustard vinaigrette perfectly complements mellow fennel and peppery arugula in this easy-to-make salad.
Author: Martha Stewart
This egg white omelet is an easy and healthy way to kick-start your day.
Author: Martha Stewart
Molasses provides a touch of sweetness these rich beans.
Author: Martha Stewart
This is a hearty and healthy baked pasta dish for the whole family.
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
Like a peach pie but easier to share and transport! These bars with a press-in shortbread crust are just the thing for a summer potluck or picnic.
Author: Martha Stewart
This decadent hazelnut-chocolate layer cake from baker John Barricelli's "The SoNo Baking Company Cookbook" is a guaranteed crowd-pleaser: Serve for an elegant birthday dessert or showstopping end to any...
Author: Martha Stewart
Thyme, garlic, and a bay leaf are simmered in water to create a flavorful broth that's low in calories. Frying garlic creates crunchy chips and a tasty oil to drizzle on top. Pureed cannellini beans give...
Author: Martha Stewart
Thick tuna steaks are brushed with a glaze of balsamic vinegar, white wine, and a bit of sugar.
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
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
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Bread-and-butters are tart, sweet, and slightly addictive-making for a great side to any burger or sandwich.
Author: Martha Stewart
This recipe, which is perfect for a vegetarian brunch, makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates.
Author: Martha Stewart
This recipe for cranberry-pistachio biscotti is adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Author: Martha Stewart
A salsa made with oranges, lemon, and a hot, fruity habanero turns a dish of red snapper into a festival of flavors.
Author: Martha Stewart
We love the way the Instant Pot or pressure cooker promotes silky, falling-off-the-bone texture for braise-worthy cuts like short ribs. Here, the ribs are paired with an inspired combination of ingredients...
Author: Martha Stewart
This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful...
Author: Martha Stewart
Halved acorn squashes become built-in dishes for a Moroccan-inspired blend of extra-lean ground beef, bulgur, pine nuts, golden raisins, and cinnamon.
Author: Martha Stewart
Pair this sweet and tangy relish with our Roast Turkey with Rosemary and Lemon. Use any leftovers as a sandwich spread or stirred into yogurt as a dip.
Author: Martha Stewart
Pork tenderloin is juicier than most other cuts of pork and is quick-cooking and lean. Browning the meat in butter and honey before roasting gives it a hint of sweetness.
Author: Martha Stewart
The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.
Author: Martha Stewart
With its long crinkled leaves, Napa cabbage is more delicate in flavor than green or red cabbage, making this slaw recipe unique. Rice-wine vinegar and hot chili oil are available in most supermarkets;...
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
Flavored with instant espresso powder, this lively frosting goes especially well with chocolate desserts, whether it's a simple batch of cupcakes or Martha's next-level Chocolate Meringue Cake with Coffee...
Author: Martha Stewart
Serve this Southern side dish with our Cornflake-Crusted Baked Chicken.
Author: Martha Stewart
The bacon and capers in the cream sauce break up the richness of the calves liver.
Author: Martha Stewart
Bake these brandy-spiked bars up to two days ahead, and cut just before serving.
Author: Martha Stewart
This crispy, cheesy, meaty croissant showcases Dijonnaise (equal parts mayonnaise and Dijon mustard), one of the test kitchen's favorite condiments. It's also an easy way to enjoy leftover ham.
Author: Martha Stewart
Lamb shoulder is a very forgiving cut that's ideal for braising in a slow cooker. Here, it's amped up with Middle Eastern ingredients including dried lime and saffron. This recipe appears in our cookbook...
Author: Martha Stewart
This basic white sheet cake recipe, from the "Martha Stewart Baking Handbook," is the perfect foundation for many different kinds of desserts, such as a Festive Flag Cake.
Author: Martha Stewart
The anchor for our sumptuous spread is a glazed bone-in ham. It's basted with a spicy-sweet blend of honey, fresh horseradish, and allspice, which helps burnish and crisp the skin. Horseradish cream amplifies...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Every part of the orange plays a role in this dessert. Boiling the oranges mellows bitterness from the skin and pith, the soft fruit that results adds tang to the batter.
Author: Martha Stewart
This easy-to-make beverage is sure to please any crowd-it's made with brandy, orange and apple slices, orange juice, club soda, and of course red wine. Choose a dry wine such as a red Zinfandel and make...
Author: Martha Stewart
This old-fashioned recipe combines a sour cream batter with a filling of sugar, instant coffee, and cocoa powder. To marbleize the cake, run a thin knife through the batter in several spots, creating swirls...
Author: Martha Stewart
This updated version of the classic Philadelphia float is flavored with mandarin oranges and a dash of vanilla for a simple, fuss-free dessert.
Author: Martha Stewart