Tall and light-as-air, this three-layer chiffon cake is a strawberry lover's delight. There are three pounds of berries sandwiched between its layers, mixed into the ethereal whipped frosting, and in a...
Author: Martha Stewart
A cross between a cake-like cobbler and a traditional fruit crumble, a buckle is the perfect way to showcase juicy summer peaches.
Author: Martha Stewart
With a fresh and spicy homemade broth and an array of colorful and crunchy toppings, here's a soup to warm up even the chilliest of evenings. This recipe uses a whole bird, making it not only a satisfying...
Author: Shira Bocar
Show your love with these adorable sugar cookies! They're cut out in heart shapes and decorated with royal icing and edible luster dust.
Author: Martha Stewart
Intensely flavorful ginger imparts piquancy to poached pears.
Author: Martha Stewart
Fresh and pickled green beans offsets the richness of meats and sauces, and jogs the taste buds awake with each tangy, crunchy, salty bite.
Author: Martha Stewart
This richly layered bee sting cake gets its name (bienenstich, in German) from a honey glaze that's applied to the dough before baking.
Author: Martha Stewart
This cake also makes a lovely addition to a breakfast or brunch table. Try it with a dollop of sour cream on top.
Author: Martha Stewart
Use this chocolate genoise recipe to make our Buche de Noel.
Author: Martha Stewart
The secret to the intense banana flavor of this banana-caramel ice creamis starting with very overripe fruit.
Author: Martha Stewart
Rich pudding made with chopped chocolate and cocoa powder sets as the main course cooks; an airy topping of whipped cream contrasts with the pudding's dense, velvety texture.
Author: Martha Stewart
Stir-frying is one of the quickest and easiest methods of cooking. With one pan, a little oil, and constant stirring, you can make a nutritious tofu dish.
Author: Martha Stewart
Potatoes baked with cheese are so comforting on cold nights-that's why this gratin made with Yukon gold potatoes, is a staple for your winter dinner menu.
Author: Martha Stewart
It's not easy to improve upon an icon like the club sandwich, shown here on the right, but the secret lies in the details: seasoning each tomato slice helps their flavor really pop, and opting for an aged...
Author: Greg Lofts
For a gluten-free version of this vinaigrette, use tamari instead of soy sauce or look for bottles specifically labeled gluten-free.
Author: Martha Stewart
This solo supper of pan-seared chops gets a quick boost from a garlicky coating. Speedy spinach and a squeeze of citrus complete the meal.
Author: Martha Stewart
These hearty steak sandwiches are served with roasted red peppers and a horseradish sauce.
Author: Martha Stewart
Bright butternut squash gives beta-carotene, vitamin C, and fiber to this satisfying homemade soup. Serve it for dinner or-if you can't wait-lunch.
Author: Martha Stewart
This grain and vegetable dish is a perfect complement to a main course but flavorful enough to steal the show.
Author: Martha Stewart
This recipe brings an old family favorite into the 21st century. Savoy cabbage becomes a wrapper for a fragrant mix of beef, pork, herbs, and nutty brown rice. The bundles, which meld with a spicy tomato...
Author: Martha Stewart
A staple in Indian, Thai, and Caribbean cuisines, mild-flavored coconut milk is used to enhance everything from curries to desserts.
Author: Martha Stewart
The rich, yet airy, sauces of the hollandaise family are made with lemon juice or another liquid that is thickened with egg yolks and butter or oil. By altering the ingredients, you can produce a variety...
Author: Martha Stewart
This curd can be used to fill store-bought tart shells or in a show-stopping dessert like Pavlova with Raspberry Curd and Berries.
Author: Martha Stewart
The chocolate sauce recipe for this delicious dessert is from chef Michel Roux's cookbook, "Pastry: Savory and Sweet."
Author: Martha Stewart
The small stature and low calorie count of Forelle pears make them ideal when you need just a little something sweet, although you can dunk any type, from a plump Bartlett to an elegant Bosc.
Author: Martha Stewart
Serve these crunchy biscotti as a complement to Drunken Cherries with Mascarpone Cream. Recipe adapted from Mindy Fox, author of A Bird in the Oven and Then Some (Kyle Books; 2010).
Author: Martha Stewart
If time permits, make this a day or two in advance; it gets even better as the flavors meld.
Author: Martha Stewart
These moist, chewy brownies rival any store-bought chocolate bar.
Author: Martha Stewart
With its ultra-silky texture and pure lemon taste, this frozen souffle is out of this world. Because you can make it a day ahead, it's ideal for a summer dinner party.
Author: Martha Stewart
For a chocolate-hazelnut version of these meringue cookies, sift in 2 tablespoons cocoa powder when adding the nuts.
Author: Martha Stewart
As you make the crepes, stack them on top of each other and cover to keep them tender and pliable.
Author: Martha Stewart
For this year's Thanksgiving turkey, we went with a heritage variety, which has a deeper flavor and higher ratio of dark meat to white. Rather than brining, the turkey was wrapped in a cheesecloth-soaked...
Author: Martha Stewart
Add these sweet and crunchy candied hazelnut confections to a salad, sprinkle some over ice cream, or eat them on their own.
Author: Martha Stewart
This stunner is a naturally gluten-free cake that has a smooth, ultra-rich texture. Packed with decadent dark chocolate and espresso, it's like the mocha latte of your dreams in dessert form. And we haven't...
Author: Martha Stewart
This quick-cooking, whole-grain side is good with sauteed tofu, Italian sausage, or Garlic-Lemon Pork.
Author: Martha Stewart
Homemade granola is a nourishing breakfast. Use olive oil, which has many healthfulproperties, and pure maple syrup to bind rolled oats, raisins, and nuts before baking them.
Author: Martha Stewart
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.
Author: Martha Stewart
This quick take on the Provencal pizza-like tart known as pissadaliere is topped by sauteed onions, slivered Nicoise olives, fresh thyme, and anchovies. Puff pastry makes a fast and easy alternative to...
Author: Martha Stewart
Bulgur plays two integral roles in these vegetarian burgers: it's used to bolster the shiitake mushroom-and-pinto bean patties and to create a crunchy crust on the outside. Serve with your favorite toppings,...
Author: Martha Stewart
Make this lemon simple syrup for Martha's Meyer Lemon Anniversary Cake.
Author: Martha Stewart
Lively but light, this sparkling citrus punch is an excellent choice for a New Year's Eve party that lasts well into the night. Simple syrup infused with bay leaf lends herbaceous flavor, while fresh grapefruit...
Author: Greg Lofts
This creamy soup is madewith beta-carotene-packed whole carrotsand carrot juice. It is sweetened withhoney and given zest with cumin.
Author: Martha Stewart
Using frozen corn and shrimp saves a lot of time in this no-cook soup.
Author: Martha Stewart
Poaching in olive oil gives fish a buttery texture. We flavor the oil with fennel, cherry tomatoes, and olives and use some of the poaching oil to finish the mashed potatoes that the fish and vegetables...
Author: Martha Stewart
This quick and tasty hors d'oeuvre recipe comes to us from Kay Gillis Perry of Silver Spring, Maryland.
Author: Martha Stewart
Satisfying bean soups often have to simmer for hours; this vegetarian stew tastes as if it did but uses canned beans and broth as shortcuts.
Author: Martha Stewart
You can bake these up to ten days ahead and store in the freezer, without cutting into bars; wrap the baking sheet tightly in plastic.
Author: Martha Stewart