A blend of two different types of flours and the absence of eggs in this homemade pasta dough give whatever pasta you make from it that signature al dente chew. It's great for using with pasta shapes that...
Author: Greg Lofts
This tasty veggie frittata is short on prep time, long on sustenance.
Author: Martha Stewart
This luscious chocolate tart is topped with sliced pears.
Author: Martha Stewart
Yogurt makes these huge Pumpkin Muffins especially light and tender. These make for a delicious addition to a fall brunch.
Author: Martha Stewart
The chorizo sausage nestled in the center of the meatloaf really sets this dish apart. If you cannot find fresh chorizo, substitute any fresh, spicy sausage.
Author: Martha Stewart
The classic combination of beets and goat cheese gets tossed with peppery arugula and bitter frisee for a light meal.
Author: Martha Stewart
This Asian-inspired marinade pairs perfectly with pork -- turning into a sticky, spicy, sweet glaze when cooked -- but can also be used with chicken or beef.
Author: Martha Stewart
Make this delicious coconut cream pie recipe for a dessert that will become your new staple.
Author: Martha Stewart
In just a few minutes, scallops are seared and served over garlicky arugula and spinach.
Author: Martha Stewart
These clams are simmered in a white-wine-clam-juice sauce and red pepper flakes.
Author: Martha Stewart
A salad steeped in the traditions of French home cooking, Viccari served a green-bean salad with goat cheese and toasted almonds.
Author: Martha Stewart
This superfood salad combines omega-rich salmon, lentils, Greek yogurt, and a warming curry vinaigrette to create a nutritious and totally delicious weeknight meal.
Author: Lauryn Tyrell
In this recipe, the smokiness of thickly cut bacon flavors Yukon Gold home fries. We used small potatoes; if your potatoes are larger, adjust the cooking time.
Author: Martha Stewart
Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic dessert. Thought to be a cross of a lemon and a mandarin, the fruit has an orange cast, a thin rind, and a heavily...
Author: Martha Stewart
This simple recipe reminds you sweet potatoes were considered a dessert in mid-nineteenth century Virginia.
Author: Martha Stewart
Courtesy of Santo Bruno, this recipe for Pizza Dough makes a delicious base for a Beer Drinker's Perfect Pizza.
Author: Martha Stewart
Summer's sweetest fruit is perfect when you simmer it in a heady bourbon syrup and pack it into jars. Spoon these peaches and syrup over vanilla ice cream, sweetened sour cream, waffles, or pancakes. Download...
Author: Martha Stewart
Use this recipe when making our Mussels Remoulade or other shellfish dishes.
Author: Martha Stewart
This easy and delicious recipe for potato-and-turnip gratin is from "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook." Deliciously creamy, this gratin recipe is a must-make.
Author: Martha Stewart
This flank steak can be served either warm or at room temperature. We suggest setting out a basket of thinly sliced rustic bread, so guests can make sandwiches if they like.
Author: Martha Stewart
You can make vegetable soups rich and smooth without using flour or cream. Puree half of the cooked vegetables in your blender or food processor, then add to the soup.
Author: Martha Stewart
Chocolate sandwich cookies, with a variety of flavorful fillings, create boldly striped packages when lined up neatly and wrapped in cellophane.
Author: Martha Stewart
Cooking for two? These individual souffles made with Parmesan and Gruyere are just the thing for a romantic dinner -- on Valentine's Day or any time of year!
Author: Martha Stewart
Local cheeses, such as Cowgirl Creamery's Mount Tam and Red Hawk, pair beautifully with figs oven-poached in red wine and spices.
Author: Martha Stewart
This cool slaw adds a nice, mild element to a spicier Mexican feast.
Author: Martha Stewart
Use this recipe to make our Arugula Salad with Roasted Sweet Potatoes and Mushrooms.
Author: Martha Stewart
Our modern rendition of carrot pudding is moist, dense, and fragrant with cinnamon, cardamom, and vanilla -- and topped with toffee sauce and candied carrot ribbons.
Author: Martha Stewart
This simple potato salad recipe comes from chef Emeril Lagasse. It pairs nicely with E.J.'s Simple Oven-Barbecue Ribs.
Author: Martha Stewart
The lamb needs to marinate overnight, so prepare it the day before. Preserved lemons have been stored in jars of lemon juice and salt for at least a month. They have a silkier texture and a less sour flavor...
Author: Martha Stewart
Not every gelatin is meant to be completely firm. Halfway between a drink and a dessert, these loose-set watermelon treats include chunks of the fruit. If you like, top them with cubes of rose hip-hibiscus...
Author: Martha Stewart
Be sure to squeeze the juice of the roasted citrus over the final dish before serving for just the right balance of sweet and tart.
Author: Martha Stewart
Learn how to make this delicious and impressive turkey main, which is filled with our Sausage and Sour-Cherry Stuffing. It's the perfect recipe to make for Thanksgiving in lieu of the traditional roast...
Author: Martha Stewart
Our version of the classic British cocktail is filled with fresh ingredients: cucumber, mint, strawberry, and lemon.
Author: Martha Stewart
Make sure to rinse your quinoa well in cold water before using.
Author: Martha Stewart
This simple tart is loaded with golden and dark raisins and flavored with a hint of lemon. Martha made this recipe on episode 509 of Martha Bakes.
Author: Martha Stewart
The basis of this candy is a mixture of simple syrup and egg whites known as mazetta.
Author: Martha Stewart
A savory roasted turkey with a French-style twist from New York City chef and restaurateur Daniel Boulud.
Author: Martha Stewart
This dinner comes right from the grill and features all the classics -- steak, potatoes, and salad.
Author: Martha Stewart
The unbeatable combination of chocolate and mint guarantees a grand finale for holiday parties.
Author: Martha Stewart
A Kentucky Derby tradition, chocolate-pecan pie gets an extra kick from bourbon mixed into the filling.
Author: Martha Stewart
This budget-friendly Southern supper is just right for fall. Andouille is a spicy Cajun pork sausage. As an alternative, you can use kielbasa or another type of smoked sausage.
Author: Martha Stewart
The trick to this silky-smooth, cream-free soup is toasting the flour for the roux and scraping corn milk (aka liquid gold) from the cob. A dash of cayenne lends heat to this cold soup.
Author: Greg Lofts
Read the soy milk label, and choose one that is low in sugar and fortified with calcium.
Author: Martha Stewart
Cooking the matzo balls in the chicken stock may make the soup a bit cloudy, but they will soak up flavor from the rich broth. If you desire a clearer soup, it's easy to strain out the cooked matzo balls...
Author: Martha Stewart
When assembling the cake, use a new doll and wrap it in plastic before putting it in the center of the cake. Candles should absolutely not be used, because Barbie's hair is flammable.
Author: Martha Stewart
Paper-thin slices of Vidalia and red onions figure prominently in this contemporary take on a traditional steak house salad.
Author: Martha Stewart
A golden puff-pastry shell is filled with vanilla-flecked mascarpone cream and topped with rows and rows of juicy raspberries in this impressive dessert.
Author: Martha Stewart
A rich, earthy sauce made with chicken livers, onions, fresh sage, and red wine coats perfectly al dente rigatoni in this sensational Roman-style pasta dish.
Author: Martha Stewart
We recommend serving this dish with a crumbling of gorgonzola cheese as a first course; it would also make a wonderful light supper for four.
Author: Martha Stewart
Few things are as delicious as succulent chunks of Maine lobster vying for space in a buttery broth brimming with tender sweet corn, summer squashes, and slivered basil.
Author: Martha Stewart