This is a spicy Mexican twist on your typical chicken soup, with strips of tortillas floating inside.
Author: Martha Stewart
Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight. Adding parsnips...
Author: Martha Stewart
These cupcakes are adapted from a recipe by ChikaLicious Dessert Bar in New York City. Martha made this recipe on episode 508 of Martha Bakes.
Author: Martha Stewart
Seafood is a must for the Feast of the Seven Fishes, an Italian Christmas Eve tradition. This salad with squid, shrimp, mussels, and crab is a delicious way to kick off the meal.
Author: Martha Stewart
Serve this hearty vegetarian dish over rice, couscous, or quinoa.
Author: Martha Stewart
Preparing Trout Genobloise -- a classic French bistro dish with a lively mix of lemon, capers, and parsley -- provides the cook with an opportunity to practice several knife cuts.
Author: Martha Stewart
These pancakes are crisp outside and fluffy inside; thanks to the addition of cottage cheese, they have more protein than most.
Author: Martha Stewart
Whip these up for picky eaters, or add one of our favorite fillings: Orange-Braised Pork or Chipotle Chicken.
Author: Martha Stewart
Don't forget dessert! A fudgy, gooey ice cream cake is not only impressive to look at, but it's also easier to make than you might think.
Author: Martha Stewart
Lots of spice adds a layer of warmth to this turkey chili that you can make in a slow-cooker. This recipe calls for boneless, skinless turkey thighs, serrano chiles, chipotle chile in adobo, whole peeled...
Author: Martha Stewart
It couldn't be easier to whip up this Italian ice with a crystalline texture. All you need are simple syrup and fresh fruit juice -- try watermelon, grapefruit, or apple.
Author: Martha Stewart
These light and delicate sponge-cake cookies are often used to accompany desserts such as sherbet and puddings, and are an important component when making fruit charlottes and tiramisu. Finding them in...
Author: Martha Stewart
This Cream Cheese Frosting goes perfectly with our Red Velvet Cake.
Author: Martha Stewart
Chocolate and mint are a classic combination in this refined dessert.
Author: Martha Stewart
Coddling is a gentle steaming method that yields a tender egg. The eggs are cooked individually in coddling cups-ceramic cups with screw-on lids available at kitchen-supply stores. Four-ounce baby-food...
Author: Martha Stewart
Ripe passion fruit has a dark purple color and slightly dimpled appearance, and is heavy for its size. Showcase its spicy-sweet flavor with this dessert recipe from TV chef Thomas Joseph.
Author: Martha Stewart
Be sure to choose crisp apples whose texture will stand up nicely as they are cooked. We used Mutsu, but Granny Smith also work well.
Author: Martha Stewart
Chilled espresso is topped with a fluffy crown of foamed milk. Sprinkle cinnamon on top for an attractive finish.
Author: Martha Stewart
Milk and heavy cream form the base for this egg-free ice cream recipe, while rhubarb and strawberries work in tandem for a delectable late-spring dessert. Kirsch, a sour cherry liqueur, enhances the tart,...
Author: Martha Stewart
Martha recreates the iconic dessert from Blum's Bakery in San Francisco. It teams a light sponge cake with rich coffee frosting and crunchy shards of coffee-flavored candy. Martha made this recipe on "Martha...
Author: Martha Stewart
Stacking fish and vegetables in a multilevel steamer lets you cook everything simultaneously. Red snapper or trout are good alternatives to black bass.
Author: Martha Stewart
Rice and beans are reimagined as a summer salad, with smoky poblano chile, sweet corn, and a zesty lime dressing. Enjoy this alongside our Turkey Burgers.
Author: Martha Stewart
This salsa recipe is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.
Author: Martha Stewart
The cheddar and sage bring a distinctive flavor to these biscuits.
Author: Martha Stewart
These classic Open-Faced Egg Salad Sandwiches are a filling and economical lunch.
Author: Martha Stewart
Crisp green Cerignola olives from southern Italy impart earthy flavor to this stewlike chicken dish. Serve over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth.
Author: Martha Stewart
Greens and garlic make a great pair, especially when cooked in a little oil. This versatile master recipe works for any type of tender green.
Author: Martha Stewart
This date-studded dessert derives its intoxicating flavor from chunks of dark chocolate and a jigger of brandy. A chocolate-enhanced sticky toffee glaze makes the cake even more enticing.
Author: Martha Stewart
Cream cheese is the secret to the silky sauce in this vegetarian baked pasta dish, while mozzarella and Parmesan create a golden bubbling crust on top.
Author: Martha Stewart
Pairing mint and peas signals that spring's in full swing. Use fresh mint, but skip the work of shelling peas: You'll get good results with frozen ones swapped in for fresh.
Author: Martha Stewart
Our classic mango chutney has all the wonderful tropical ingredients you'd expect -- fruit, hot pepper, ginger, lime, and spices.
Author: Martha Stewart
This pound cake is all about the earthy sweetness of maple syrup and the nutty crunch of toasted pecans.
Author: Martha Stewart
This tart is unapologetically rich-there is puff pastry, Gruyere, goat cheese, and cream-yet the overall effect is one of lightness. It's a handy make-ahead addition to a festive spring brunch spread,...
Author: Martha Stewart
Roasted eggplants and chickpeas bring lots of texture and flavor to this hearty soup. For a vegetarian version, use water instead of chicken broth.
Author: Martha Stewart
When feeding a crowd, a large simple salad like this one is always a good idea.
Author: Martha Stewart
Even beginner-level bakers will have no trouble making these fluffy rolls; the dough can be prepped, put in the pan, and chilled up to a day ahead.
Author: Martha Stewart
Mint adds a nice bright flavor to our take on Hawaiian pizza.
Author: Martha Stewart
A topping of caramelized diced apples makes a beautiful presentation, but also works wonderfully with the flavor of the sweet mash -- so well that nobody will miss the standard mini marshmallows.
Author: Martha Stewart
The warm cookies can be formed into ice-cream cones; or let them cool flat, and serve alongside a dish of fresh berries with whipped cream or ice cream.
Author: Martha Stewart
A winner at potlucks and picnics and all summer long, this farfalle pasta salad features chickpeas, crisp green beans, sharp red onion, basil, and salty capers in a delicate, creamy mayo-based dressing...
Author: Martha Stewart
You may need to make these popovers in batches. If not serving immediately, poke a small hole in each to release steam. The popovers hold up surprisingly well; reheat just before serving.
Author: Martha Stewart
Chewy caramel, toasted pecans, bittersweet chocolate -- you'd be hard-pressed to find a store-bought version that's as superlative as this easy homemade rendition. Did we mention the rum? Get the packaging...
Author: Martha Stewart
Spread the love and pass around the holiday sweet bread. Cranberries and oranges go perfectly together.
Author: Martha Stewart
A layer of glossy ganache gives these brownies an air of sophistication (but kids will still clamor for a slice).
Author: Martha Stewart
This heavy-duty cheese pasta sauce with parsley will be a hit with the whole family.
Author: Martha Stewart
The recipe for these elegant hors d'oeuvres is from "Entertaining."
Author: Martha Stewart
This stuffing features fennel sausage and, for special effect, is spooned into a biscuit pan to make individual portions.
Author: Martha Stewart