Newburg is a traditional New England dish of shellfish in a rich butter sauce flavored with sherry.
Author: Martha Stewart
Spinach is the star of this vegetable lasagna recipe. The veggie-based recipe makes one large lasagna (9 by 13 inches) or two smaller ones (8 by 8). For the perfect make-ahead meal, prepare two vegetable...
Author: Martha Stewart
These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar.
Author: Martha Stewart
Make this delicious, healthy, and easy Roasted Spaghetti Squash recipe for a meal that will become an instant classic.
Author: Martha Stewart
This spread is also delicious served on apple or pear wedges. Rub them first with lemon juice to prevent discoloration.
Author: Martha Stewart
You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.
Author: Martha Stewart
This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.
Author: Martha Stewart
Fry bread is a Native American quick bread that can be served sweet or savory. Try it drizzled with honey and served alongside stew or braised beef. It's also served in Oklahoma and Colorado as an "Indian...
Author: Martha Stewart
If you can boil water, then making pasta carbonara is just a hop, skip, and a jump away. A quick dinner made from six everyday kitchen staples, carbonara is a comfort food standby in Italian kitchens for...
Author: Riley Wofford
Celebrate springtime with this easy vegetable side dish.
Author: Martha Stewart
Our take on this classic Greek casserole uses a mixture of ricotta and feta cheeses instead of the conventional white sauce, which is made from butter, flour, and milk.
Author: Martha Stewart
To make a coffee-flavored Creme Anglaise, add 1 1/2 teaspoons, or more to taste, of best-quality instant-coffee powder to each cup of scalded milk before you begin making the custard in step 1. Note: This...
Author: Martha Stewart
Tart apples, sweet raisins, and a crumb topping make for a blue-ribbon dessert. Pack the apples in tightly to minimize gaps between filling and crust once the pie is baked.
Author: Martha Stewart
If your idea of the perfect brownie is dense, fudgy, and loaded with chocolate, then this is the recipe for you!
Author: Martha Stewart
Crushed red-pepper flakes, a few cloves of garlic, parsley, and oregano add plenty of flavor to these sautèed shrimp. Serve alone or with our Spaghetti with Radicchio and Ricotta.
Author: Martha Stewart
For a no-bake treat just right for lunchboxes or after school, try this fun twist on a childhood favorite that goes beyond the usual "Snap, Crackle, and Pop" blueprint and plays with other great combinations...
Author: Riley Wofford
This hot seafood dip, served with potato chips, is an ode to the salt spray of the New England coast.
Author: Martha Stewart
These French sandwich cookies seem like quite the task, but with a few simple tricks, you'll find these Macarons is easy to make-you'll be an expert in no time.
Author: Martha Stewart
Blueberry pie is a perfect summer dessert. Yes, it's pie; but blueberries are one of the healthiest foods around, and they require no pitting or peeling.
Author: Martha Stewart
Juicy roast chicken thighs are paired with our take on moros y cristianos, the Cuban version of rice and beans, in this easy dinner recipe.
Author: Martha Stewart
With a touch of lemon zest and juice, these green beans will take center stage.
Author: Martha Stewart
We mixed sour cream into the batter to add moistness and a subtle tang. Silky smooth ganache makes a rich topping; other options include seven-minute frosting and cream-cheese frosting. The chocolate curls...
Author: Martha Stewart
Eggplant, tomatoes, and mozzarella fill up a hungry bunch without breaking the bank. Fresh basil is the perfect way to brighten up rich flavors.
Author: Martha Stewart
A maple syrup-balsamic vinegar glaze is coated onto this pork tenderloin.
Author: Martha Stewart
This side pairs well with, short ribs, or roast chicken.
Author: Martha Stewart
The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. You can also make this dish with black sea bass. The skin of both fish is edible and crisps...
Author: Martha Stewart
This warm flavorful salad goes well with pork chops, salmon burgers, or chicken cutlets.
Author: Martha Stewart
These handheld pies can go directly from the freezer to the oven to bake. From frozen, place on a baking sheet, brush with egg wash, and bake according to the recipe but for a few extra minutes.
Author: Martha Stewart
Making baked sweet potatoes is an easy, healthy way to add some nutrients to any meal.
Author: Martha Stewart
This is a rich meal of orange-flavored scallops, high in vitamin B-12, accompanied by couscous.
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for 20 minutes...
Author: Martha Stewart
This delicious recipe for babka comes from "Entertaining," by Martha Stewart. This dough can be used to make cakes of various sizes. Note that baking time will vary depending on the cake size.
Author: Martha Stewart
This one-pot recipe for Arroz Con Pollo, which is great for a crowd, comes from Martha's book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More. It's made with bone-in fatty chicken...
Author: Martha Stewart
Use this graham cracker crust recipe to make our Summer Fruit Cream Pie.
Author: Martha Stewart
Dashes of olive brine give the classic extra-dirty martini a salty edge.
Author: Martha Stewart
This recipe for mushroom and asparagus risotto is courtesy of Martha's personal chef, Pierre Schaedelin.
Author: Martha Stewart
For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.
Author: Martha Stewart
Martha likes to use a rustic boule with a bit of rye in it for a denser, moister crumb. It toasts up beautifully without drying out and makes the ideal canvas for meltingly tender garlic confit, juicy...
Author: Martha Stewart
Brown sugar highlights the natural nuttiness of the oats in these toothsome tea cakes. Martha made this recipe on Martha Bakes episode 609.
Author: Martha Stewart
This simple, flavorful vinaigrette is an ideal dressing for any green salad.
Author: Martha Stewart
A white cake is an all-American classic recipe. This white cake recipe will become your favorite for celebrations and holidays -- and it tastes just like the white cake you'd find in your local bakery....
Author: Martha Stewart
The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast...
Author: Martha Stewart
This family recipe for sweet potato pie comes courtesy of actor Danny Glover.
Author: Martha Stewart
Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.
Author: Martha Stewart
Toasted coconut balances the tart sweetness of pineapple and provides a crunchy topping for this buttery cake. Not too delicate, it's a treat just right for toting.
Author: Martha Stewart
Growing up in Nutley, New Jersey, Martha used to help her neighbors Mr. and Mrs. Maus, who owned a bakery, make these delicious, buttery cakes filled with nuts and candied fruits. Read more about Martha's...
Author: Martha Stewart