This spicy New Orleans favorite can be tamed with a milder smoked sausage, such as chorizo or kielbasa, in place of the traditional Cajun andouille.
Author: Martha Stewart
These turnovers will bring back fond memories of treats Mom used to make.
Author: Martha Stewart
Sky-high meringue is teamed with billows of freshly whipped cream and homemade rhubarb compote for this show-stopping dessert.
Author: Martha Stewart
Three things go into making this recipe really smooth: creamy peanut butter, like Jif or Skippy (our test-kitchen's go-to for baking); and room-temperature eggs and cream cheese.
Author: Martha Stewart
Not all stir-fries use high heat; this Szechuan-inspired recipe calls for more of a steam-sauté in a covered pan to keep the chicken breast meat from becoming stringy as you cook this 45-minute chicken...
Author: Greg Lofts
The thick, focaccia-like dough is a great blank canvas for mushrooms and pepperoni here but also works well with other toppings: Swap in crumbled raw sausage, partially cooked chopped bacon, anchovies,...
Author: Martha Stewart
Serve this hard sauce with plum pudding for a delicious and traditional Christmas dessert. This recipe is from "Entertaining," by Martha Stewart.
Author: Martha Stewart
Mascarpone, a triple-cream cheese available at most grocery stores, adds a rich, silky component to a frosting. The texture is ideal for holding swoops and creating a snowdrift-like effect when slathered...
Author: Martha Stewart
This main-course salad is a perfect plant-based meal for a weeknight dinner. The roasted cauliflower "steaks" are as delicious as they are satisfying, while the warm lentil salad that goes with them is...
Author: Sarah Carey
When the holidays roll around and pumpkin pie feels a bit old and stale, try making thisPumpkin Cake with Brown Butter Icing instead.
Author: Martha Stewart
You can make this hearty, one-dish meal in just half an hour. It's a great choice for lunch or dinner on a cold winter day.
Author: Martha Stewart
This delicious bacon and herb roast breast of turkey recipe is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Whether you like yours roasted inside the bird or baked alongside, this savory stuffing offers the best of both worlds. For this stuffing, be sure to use a cornbread that's not too sweet.
Author: Martha Stewart
Cool weather brings pomegranates to the market and table just as many other fruits are disappearing. Use these beautiful, tart fruits to help warm up your chilliest evenings with a simple tea.
Author: Martha Stewart
The sweet, complex flavors of balsamic vinegar enhance the smokiness of grilled portobellos and bell pepper, making for an ultra-satisfying meatless burger.
Author: Martha Stewart
This is a simple way to enjoy and enhance the squash's inherent sweetness.
Author: Martha Stewart
Serve this mango chutney with Chicken and Pork Seekh Kebabs or with grilled fish. Apricots or peaches also work well in this recipe.
Author: Martha Stewart
Ron Dube's recipe for brandy apple pie won first place in Stone Barns' 2006 pie contest.
Author: Martha Stewart
Renowned Alabama chef Scott Peacock has a certain way with biscuits, so it was a no-brainer for us to turn to him for another version of his classic recipe. But this is no imitator-here we have an all-butter...
Author: Martha Stewart
Try this sweet-and-peppery butter on broiled or grilled white fish, on grilled steak or chicken, on corn on the cob or boiled potatoes, or with boiled green beans or peas.
Author: Martha Stewart
If you crave a new summer pasta, try this dinner inspired by Succotash-a hearty southern side dish made with sweet corn and lima beans. Our version substitutes zucchini for the pale green beans and adds...
Author: Greg Lofts
We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.
Author: Martha Stewart
Steamed baby potatoes make a nice side dish.
Author: Martha Stewart
The salty, savory shredded cheddar that's laced throughout this dough is the perfect match for the sweet fruit filling in our Apple Crostata.
Author: Martha Stewart
To make satays, you'll need bamboo skewers; soak them in water for two to three hours so they don't burn on the grill.
Author: Martha Stewart
Nearly every component of this elegant Chocolate Charlotte is loaded with rich chocolate flavor, from the cocoa ladyfingers to the chocolatey Bavarian cream filling to the milk chocolate curls on top-it's...
Author: Martha Stewart
This version of the childhood combination concentrates the flavors into a sweet dessert that appeals to all ages.
Author: Martha Stewart
Fresh fennel, which has a strong anise flavor and crunchy texture when raw, becomes mellow and meltingly soft when braised.
Author: Martha Stewart
This old-fashioned American cake is baked in a cast-iron skillet. Peaches give the cake a moist texture; the almond topping makes it crunchy
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Author: Martha Stewart
Pancetta (Italian cured bacon) adds salty flavor to this pasta dish; its richness is balanced by crisp-tender green beans and aromatic basil.
Author: Martha Stewart
Served at Mark Strausman's NYC restaurant Campagna, this pasta reminds the chef of the Italian restaurants he frequented in 1950's Brooklyn.
Author: Martha Stewart
Enjoy the tasty, unexpected flavors of this recipe immediately, or allow the dip to mellow overnight.
Author: Martha Stewart
Go for brioche or challah in this make-ahead French toast casserole that's a crowd-pleasing brunch dish. Both breads are egg-based and offer a nice custardy texture.
Author: Martha Stewart
This wonderful vanilla French buttercream should be paired with Butter Lane's Chocolate Cupcakes.
Author: Martha Stewart
These traditional Passover cookies couldn't be easier to make--just stir and bake--and they require only a handful of ingredients, including crunchy almonds. The result? Coconut treats that are crisp and...
Author: Martha Stewart
To change up the flavors in this dish, try using parsnips in place of the carrots and an equal amount of spinach instead of the Swiss chard.
Author: Martha Stewart
Hoecakes were originally a mainstay of field hands, who cooked them, not surprisingly, on their hoes.
Author: Martha Stewart
Prepare mashed potatoes, omitting herbs, up to 1 day ahead; refrigerate. Reheat in a bowl set over a pot of simmering water; stir in herbs.
Author: Martha Stewart
In this crisp, the apricots hold their shape. The strawberries, in contrast, become saucelike. A 9 1/2-inch shallow round baking dish or pie plate gives this crisp the ideal ratio of fruit filling to crumble...
Author: Martha Stewart
This simple salad gets its zing from crumbled Gorgonzola cheese in the dressing.
Author: Martha Stewart
These decadent "pies" are really cakes filled with a raspberry whipped cream.
Author: Martha Stewart
This version of the popular vodka-sauce pasta dish comes from Meg Oliver of Providence, Rhode Island.
Author: Martha Stewart
Shake yourself out of a pasta rut with this simple, supremely flavorful recipe for penne with salmon. While the noodles cook in their own pot, you'll sauté juicy cherry tomatoes with garlic and then steam...
Author: Riley Wofford
Author: Martha Stewart
Cooked under the broiler, mayonnaise souffles like magic and takes on a lighter texture with a crisp brown shell. There's no better way to top a tuna melt!
Author: Martha Stewart