A comforting dinner of pork chops served with apples and savoy cabbage takes advantage of seasonal fall produce and, best of all, can be made in about half an hour. The slight bitterness of savoy cabbage,...
Author: Martha Stewart
Each vegetable is perfectly cooked and colorful, and the chicken takes on a wonderful flavor after it is warmed inside the steaming-hot pumpkin. Each portion of this dinner recipe is served with a big...
Author: Martha Stewart
Applesauce not only adds subtle sweetness to this rich chocolate cake, but also makes it incredibly moist. Top this fabulous fall dessert-full of chocolate and apple flavors-with our Cider Glaze, Apple...
Author: Martha Stewart
Do you like your brownies rich, dense, and fudgy, or light, cake, and a little bit chewy? Discover the secrets of the perfect brownie.
Author: Martha Stewart
Pine nuts, which are harvested from pinecones, can be used in both savory and sweet dishes. Store them in the refrigerator for up to three months; freeze them for up to nine. Swiss Chard, a member of the...
Author: Martha Stewart
A hearty bread is your reward for flexing your muscles as you knead this dense dough.
Author: Martha Stewart
This nourishing turkey sandwich recipe is a genius use of Thanksgiving leftovers. Sliced roasted turkey is stacked between slices of cheddar, tart apple, and whole-grain bread.
Author: Martha Stewart
Because only some of the berries are cooked and just a small amount of thickener is used, this pie has a fresh, true strawberry flavor.
Author: Martha Stewart
Dark molasses is front and center in the filling of this shoofly pie. The crust is perfectly crimped, the filling is luscious, and the amount of buttery crumbles on top is generous; you might have to shoo...
Author: Martha Stewart
Dried fruits like apricots, prunes, and golden raisins are plumped with brandy and flavored with a vanilla bean.
Author: Martha Stewart
Peppermint-flavored icing gives this easy chocolate cake a seasonal flavor.
Author: Martha Stewart
This fresh cranberry sauce is so much better than anything store-bought. Serve it with our Maple-Glazed Turkey.
Author: Martha Stewart
This luscious ice cream dessert was inspired by old-fashioned pecan pie.
Author: Martha Stewart
Use this lobster stock as a base for dishes such as seafood chowder, bisque, stew, and risotto.
Author: Martha Stewart
Spaetzle -- a German dish of tiny noodles -- is often made by forcing dough through thelarge holes of a colander into boiling water;we like to use a potato ricer.
Author: Martha Stewart
Author: Martha Stewart
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Author: Martha Stewart
Before marinating, score the fat to allow the flavors to better infuse the meat, and let the loin soak from two to 24 hours, turning two or three times. Chinese five-spice powder is a blend of spices that...
Author: Martha Stewart
Chile rellenos are often fried; these peppers are filled with spiced rice and baked.
Author: Martha Stewart
The peppery greens pair well with the sweet citrus in this salad.
Author: Martha Stewart
Use leftover Flank Steak with Lime Marinade to make these super sandwiches, also called banh mi.
Author: Martha Stewart
This simple and delicious recipe for spatchcocked Cornish game hens with lemon and olive relish is from "The Martha Stewart Show" TV kitchen. The term "spatchcocked" means the chicken or game bird has...
Author: Martha Stewart
As the weather warms, you'll want to eat lighter and more fresh produce -- this salad is perfect for a spring dinner.
Author: Martha Stewart
Sweet potatoes are more versatile than you might gather from the holiday-only treatment many people give them. Looking for an unexpected twist? Try lime with these spicy sweet potatoes.
Author: Martha Stewart
This recipe for a nutty flavored cheese dip comes from Linda Devine, of White Plains, New York.
Author: Martha Stewart
Add some whipped cream atop this Cranberry Upside-Down Cake and you'll have the most delicious dessert.
Author: Martha Stewart
This pasta softens the bitterness of broccoli rabe with salty bacon and crunchy-sweet walnuts for a quick supper.
Author: Martha Stewart
Serve this rich, sweet sauce warm or at room temperature over ice cream for a real treat.
Author: Martha Stewart
Because these crispy bean cakes are broiled rather than fried, the recipe doesn't call for much oil, so the cakes contain less fat; they are also easier to make.
Author: Martha Stewart
For a less formal but equally appealing presentation, you can spoon rather than pipe the filling into the shells.
Author: Martha Stewart
Trying to work meatless meals into your routine? A pot of hearty, healthy beans makes a satisfying dish -- and leftovers for tomorrow. Use them in Black-Bean Burgers with Pickled Onions or Cheesy Tortillas...
Author: Martha Stewart
Not unlike a coffeecake, this moist and fruit-filled summer dessert is perfect to serve at a gathering of friends.
Author: Martha Stewart
Author: Martha Stewart
There are many ways to roast a turkey. Our preparation becomes very aromatic as it cooks, thanks to roasted garlic and herbs.
Author: Martha Stewart
Cannellini beans are full of fiber and protein. Collards, rich in vitamins A and K and calcium, are in the cancer-fighting cruciferous family. Parmesan rind -- don't toss it! -- lends an incredibly rich...
Author: Martha Stewart
Author: Martha Stewart
This delicious pan-roasted chicken recipe is from "Martha Stewart's Cooking School." You'll love the juicy, tender meat and flavorful taste.
Author: Martha Stewart
Author: Martha Stewart
This French-style potato salad is traditionally made with white wine; we've used lemon juice and zest instead, lending the results a tangy freshness.
Author: Martha Stewart
An array of aromatic spices-including ground cinnamon, mace, and black pepper-make this molasses cake perfect for a fall dessert. It's frosted with a rich cream cheese buttercream, then finished with a...
Author: Martha Stewart
Chef Todd English's recipe is a classic souffle made with pumpkin puree. Enhanced with pumpkin pie spices, the subtle flavor melds well with the airy texture of the egg-based souffle.
Author: Martha Stewart
For a grown-up lemonade, turn to this vodka-spiked version.
Author: Martha Stewart
Prepare for an unparalleled (and unorthodox) blast of flavors in these stratified little candies. The exquisitely tender treats are emboldened with vanilla, chocolate, and coconut. Get the packaging how-to...
Author: Martha Stewart
No-bake, vegan, gluten-free-this decadent dessert has a lot going for it. Dark chocolate is layered with a crunchy-chewy mixture of walnuts, dates, and peanut butter in a loaf pan, then finished with more...
Author: Martha Stewart
Veg out with this textured toss of chewy grains, tangy cheese, crunchy nuts, shallot, cuke, and citrus. Bulgur is packed with fiber and protein.
Author: Martha Stewart
Empanadas are a popular street food and fun to re-create in your own kitchen. These empanadas have a hearty beef and vegetable filling encased in tender cream cheese pastry crust. Traditionally empanadas...
Author: Martha Stewart