Serve these flavorful mashed potatoes with Braised Brisket.
Author: Martha Stewart
Delight picnic-goers with a portable version of summer berry crumble: a perfect marriage of tart fruit and tender cake, capped with a slightly crunchy...
Author: Martha Stewart
Roasted asparagus gets a boost from capers, lemon juice, and a sprinkling of red-pepper flakes for a subtle kick. We used Frankies Spuntino olive oil.
Author: Martha Stewart
What's gooey on the inside, crackly on top, and supremely delicious all over?Our fresh take on this crowd-pleasing dessert. Unsweetened chocolate and brown...
Author: Martha Stewart
The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures...
Author: Martha Stewart
The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make one of the best-tasting pasta...
Author: Martha Stewart
Author: Martha Stewart
The technique of spatchcocking requires splitting and flattening the chicken. It exposes more skin, which really crisps up at high temperatures. See our...
Author: Martha Stewart
Two classics come together for a salad that combines the tangy, creamy appeal of deviled eggs with the satisfying heft of potato salad.
Author: Martha Stewart
This simple, elegant dessert satisfies a sweet tooth without being too rich.
Author: Martha Stewart
This white bread recipe is the starting point for our Multigrain, Rye, and Cinnamon-Raisin breads. See our Classic White Bread how-to for step-by-step...
Author: Martha Stewart
Creamy, tangy, and oh so sweet, this New York-Style Cheesecake will become an instant favorite.
Author: Martha Stewart
A New England staple, this wholesome bread uses three different kinds of flour and is baked in a can. Martha made this recipe on episode 706 of Martha...
Author: Martha Stewart
This old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867, has become popular...
Author: Martha Stewart
Get kids helping out in the kitchen with this great starter recipe. Serve these tasty treats cool and sliced into squares.From the book "Mad Hungry," by...
Author: Martha Stewart
We love this diminutive grain for its gentle nutty flavor, speedy preparation time, and exceptional nutritional profile. Whether you choose white, red,...
Author: Martha Stewart
Martha's traditional Bolognese sauce recipe is not as heavily based on tomatoes as typical Italian-American meat sauces. In fact, the meat is cooked with...
Author: Martha Stewart
Make way for little squares of heaven -- these fried morsels are sure to be voted most popular at any party. You can (and should) prepare the stovetop...
Author: Martha Stewart
Clafouti, a rustic French dessert, is made of fresh fruit and thick batter, baked until the batter forms a golden, puffy top. Cherries are the fruit most...
Author: Martha Stewart
The sweetness of the lobster and tomatoes is balanced by a light but flavorful lemon-orange dressing. Tarragon adds a fresh zing.
Author: Martha Stewart
Red gooseberries produce a deep-crimson jam, while green ones create a paler shade.
Author: Martha Stewart
This simple recipe for delicious tomato soup is part of the Kirkland Signature Martha Stewart product line, available at Costco. It makes for a delicious...
Author: Martha Stewart
Serve these raspberry scones at breakfast or with tea for an afternoon snack.
Author: Martha Stewart
Marbling cheesecake is an easy way to elicit oohs and aahs. This one has a raspberry puree swirled in.
Author: Martha Stewart
Turn fresh shrimp into burger-worthy patties after giving them a spin in a food processor and binding them together with breadcrumbs and mayonnaise. Serve...
Author: Martha Stewart
These leafy, mild-flavored veggies get at the heart of spring. Our method for steaming artichokes could not be easier, but the result is an impressive,...
Author: Martha Stewart
These crumbly cookies are spicy, chocolaty treats the whole family will love.
Author: Martha Stewart
Shape these tiny meatballs, then freeze for up to 3 months. There's no need to thaw before using; they will cook quickly right out of the freezer.
Author: Martha Stewart
Leftover shallots will keep for several days in the refrigerator and can be used in omelets, pizzas, sautes, and sandwiches.
Author: Martha Stewart
Feta, oregano, and fresh mint make this succulent shrimp dish feel decidedly Mediterranean.
Author: Martha Stewart
Rumor has it, this crowd-pleasing Hummingbird cake got its name because every bite makes you hum with delight.
Author: Martha Stewart
Chipotle in adobo has a smoky spiciness that makes this simple, simmered chicken dish shine.
Author: Martha Stewart
The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork.
Author: Martha Stewart
This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Author: Martha Stewart
This dish is traditionally served with white rice and chutney, and tastes even better the day after its made. Try adding 1/2 cup of shredded coconut before...
Author: Martha Stewart
For variety, add chopped walnuts or pecans, fresh blueberries, or finely chopped dried fruits (such as cranberries or raisins) to the topping.
Author: Martha Stewart
Celebrate springtime with this easy vegetable side dish.
Author: Martha Stewart
This winning holiday dish is almost a dessert before you get to the pie.
Author: Martha Stewart
No tricks, only treats here! This classic kid-friendly snack is made with just four ingredients-popcorn, melted buttered, marshmallows, and light brown...
Author: Martha Stewart
Think baked fish is boring? One taste of this catch of the day, and you'll be hooked. Thinly slice the squashes so they cook as swiftly as the cod or halibut,...
Author: Shira Bocar
The vegetables in this crunchy, satisfying Thai Cucumber Salad can be tossed together with the tangy rice vinegar dressing a week in advance, leaving nothing...
Author: Martha Stewart
Chicken thighs are seared until golden, then simmered with beer and an easy homemade BBQ until irresistibly tender. To assemble these hearty sandwiches,...
Author: Martha Stewart
Pumpkin's not just for pies. Mix up these cupcakes with canned pumpkin and lots of spice, then top them with tangy cream cheese frosting and the cutest...
Author: Martha Stewart
Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad.
Author: Martha Stewart
Simply boiled and then dressed with a fruity extra-virgin olive oil and fresh parsley, new potatoes complement Grilled Chili-Rubbed Chicken Thighs perfectly....
Author: Martha Stewart
These moist and flavorful coffee cake muffins can be enjoyed any day of the week.
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....
Author: Martha Stewart
Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.
Author: Martha Stewart
Toss this zucchini and squash on the grill and the flavor intensifies from the heat. This time-saver side dish (less than 30 minutes) is perfect for a...
Author: Martha Stewart