No matter how you slice it, this turkey can be used in a variety of ways. Serve it for Thanksgiving, sliced over salad, or thinly sliced and pressed between...
Author: Martha Stewart
Simple and wholesome, this warm side dish can be easily matched with any main course.
Author: Martha Stewart
All it takes is a little time, a little sugar and these caramalized onions are packed with pure sweet flavor.
Author: Martha Stewart
For the best texture, use regular, not natural, peanut butter.
Author: Martha Stewart
When the garden is overflowing with zucchini, pickle them and put them on burgers, sandwiches, or enjoy one by itself. Make sure to not skip the step of...
Author: Greg Lofts
One way to distinguish between Cajun and Creole jambalaya: Traditional Cajun cooking doesn't include tomatoes. It does contain plenty of thyme, paprika,...
Author: Martha Stewart
Fried capers and parsley cut through the richness of these mini crab puffs.
Author: Martha Stewart
This recipe comes to us courtesy of chef and author James Peterson.
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...
Author: Martha Stewart
Serve this brothy dish in shallow bowls over steamed jasmine or basmati rice.
Author: Martha Stewart
These fluffy doughnuts are filled with a fruit jam, then topped with a simple glaze for a deep-fried sweet that is simply irresistible. Martha made this...
Author: Martha Stewart
Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables, such as broccoli rabe.
Author: Martha Stewart
You may not have considered cucumbers for a vegetable sauté, but these will change your mind.
Author: Martha Stewart
This recipe for cherry scones is from Lauren Bank Deen's "Kitchen Playdates" cookbook.
Author: Martha Stewart
Covering the cooked meatloaf with chili sauce then returning it to the oven for a few minutes gives a slightly sweet, mildly spicy glaze on top.
Author: Martha Stewart
The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. Serve this in a...
Author: Martha Stewart
When it comes to radiating warmth at the dinner table, nothing beats a one-pot casserole. What's more, this dish can be assembled a day ahead, goes straight...
Author: Martha Stewart
With lentils and cremini mushrooms as well as the traditional carrots and peas, this vegetarian take on the traditional British potato-topped Shepherd's...
Author: Martha Stewart
The combination of rich, buttery cake and caramelized pineapples in this classic dessert will transport guests to the good ol' days. It's traditionally...
Author: Martha Stewart
Spoonfuls of vanilla and chocolate swirl together to make this delightful marble cake for dessert.
Author: Martha Stewart
Tzimmes is a traditional stew for Passover, made from a combination of sweet potatoes and dried fruit. This crowd-pleasing side dish is easy to make so...
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
Follow our step-by-step croissant recipe to make a classic baked good worthy of a French pastry shop.
Author: Martha Stewart
With a simple lemon-herb sauce, these make-ahead salmon patties are the perfect light supper for those nights when you would rather not fuss.
Author: Martha Stewart
Smaller and thinner than their American counterparts, Swedish pancakes are quite tender and comparable in texture to French crepes. If you don't have a...
Author: Martha Stewart
Sweet paprika and sour cream share the spotlight with pork in this Hungarian classic, adding spice and creaminess to the dish. Buttered egg noodles soak...
Author: Martha Stewart
Tart, creamy and luscious lemon curd can be used on scones, muffins, toast, and so many desserts.
Author: Martha Stewart
This quick-cooking New Orleans classic is spicy and hearty-and turns any meal into a festive occasion. It's chockful of green bell peppers, whole plum...
Author: Martha Stewart
What better way to enjoy spring's bounty than with a dish packed with asparagus? This gourmet take on mac and cheese will have the whole family excited...
Author: Martha Stewart
This recipe is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
In this classic French stew, beef is slow-simmered to tenderness. A red wine with herbal notes balances orange zest and thyme; egg noodles soak up the...
Author: Martha Stewart
One of Martha's favorite entertaining strategies is to serve a pared-down-but still special feeling-menu. Her classic shrimp cocktail is a perfect example:...
Author: Martha Stewart
Fresh ingredients, some quick prep, and a hot skillet or wok are all you need for a great stir-fry dinner.
Author: Martha Stewart
These are so easy and quick, you can bake them on a whim -- whenever you have a craving but not a lot of time. Orange zest and buttermilk give this recipe...
Author: Martha Stewart
The pan juices that are released from baking the scallops mix with creme fraiche and white wine to create a delicious garlicky sauce. Serve this gratin...
Author: Martha Stewart
A cross between pie and a fruit crisp, this dramatic dessert is made with just six common ingredients.
Author: Martha Stewart
Serve with a spoonful of tartar sauce and a lemon wedge on the side of each plate.
Author: Martha Stewart
These classic sweets aren't fancy; they're just plain good and full of memories. Flaky biscuits are filled with our macerated sweetened strawberries and...
Author: Martha Stewart
Serve this all-American classic with all the toppings you love -- cheese, lettuce, pickles, and onion.
Author: Martha Stewart
The most popular flavor at the celebrated New York City bakery is vanilla for a reason! With a moist, tender crumb and rich buttercream frosting, these...
Author: Martha Stewart
Garlicky sautéed shrimp and a last-minute sprinkle of Parmesan cheese completes any meal. Serve over pasta, a salad, or alongside crusty bread.
Author: Martha Stewart
Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.
Author: Martha Stewart
Transform a bag of cranberries into an irresistible sweet-and-savory chutney by including them in your cooking. The best part? This condiment can easily...
Author: Martha Stewart
On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.
Author: Martha Stewart
Forget deli-style pasta salad, and try this version with shrimp, cucumber, dill, and a bright lemon dressing. You can even make it up to a day ahead.
Author: Martha Stewart