Combine sweet corn -- fresh off the cob -- with zucchini, garlic, and basil for a colorful, healthy side dish.
Author: Martha Stewart
Crunchy vegetables pickled in white-wine vinegar, known as Giardiniera, can be served as a garnish or a side dish.
Author: Martha Stewart
One of Martha's all-time favorite gelatin desserts, blancmange is like a large-format panna cotta. In French, 'blanc' means white and 'manger' means to eat. Martha ups the ante by making hers with cinnamon-steeped...
Author: Martha Stewart
To ensure your cookies come out just right, follow a couple of basic rules: Space them at least 1 inch apart during baking, rotate the sheet pan half way through, and let the cookies cool on the sheet...
Author: Martha Stewart
Spatchcocking (or butterflying) lets you grill a whole bird, because it enables you to cook the meat evenly. If your grill is big enough, double the recipe. Leftovers are delicious over salad.
Author: Martha Stewart
Savory bacon pairs well with the sweet, grassy taste of sauteed asparagus.
Author: Martha Stewart
Just the thing for that bumper crop of zucchini! It keeps this party-ready sheet cake super moist, while two types of chocolate -- semisweet chunks and cocoa powder -- deliver big flavor. Top with tangy-cream...
Author: Martha Stewart
Usually served in savory side dishes, quinoa -- a high-protein seed -- also makes a wonderful hot cereal.
Author: Martha Stewart
Skipping wheat flour doesn't have to mean forgoing decadent baked goods. These rich, nutty brownies are irresistible -- and easy to make. Don't worry about specialty ingredients; these brownies use ordinary...
Author: Martha Stewart
Celebrate warmer breezes by sharing a tropical combo: fruity rum drinks and Chicken Satay Skewers with a spicy peanut sauce.
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
Classic corn muffins flecked with spicy jalapeno are a perfect complement to New Orleans-Style Shrimp and Rice.
Author: Martha Stewart
Serve these turnip oven fries with roasted chicken, burgers, or mussels.
Author: Martha Stewart
The secret ingredient in these quick and tangy grilled shrimp skewers is orange-juice concentrate, which brings a sweet-tart intensity to the basting mixture that is balanced out by savory onion, sharp...
Author: Martha Stewart
Pies are among America's favorite desserts. With a little practice, you can learn to adapt this basic formula depending on what fruit is in season, and to adjust the amount of sugar and thickeners based...
Author: Martha Stewart
A touch of rice flour is the secret to perfectly crisp shortbread. With such a short ingredient list, it's important to use the best-quality salted butter you can find.
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
Cauliflower and cheese are a match made in heaven. Serve this soup with crusty bread for a satisfying lunch.
Author: Martha Stewart
A sprinkling of herbs or spices will make your favorite vegetables even more delicious.
Author: Martha Stewart
This is an easy and bright addition to the Thanksgiving menu that doesn't require any cooking.
Author: Martha Stewart
Studded with meaty chestnuts and fragrant with parsley and sage, this stuffing is equally good cooked inside or outside the turkey (try our Classic Brined and Roasted Turkey recipe). You will need to dry...
Author: Martha Stewart
Luscious flourless chocolate cake is a staple dessert for people who follow a gluten-free diet. Many of these cakes rely on butter for richness, but the secret to this dairy-free recipe is coconut oil....
Author: Martha Stewart
Chocolate ganache is versatile enough to be a filling or a frosting, depending on how you prepare it. Try this chocolate ganache recipe as a filling for French Macarons. Use the ganache immediately to...
Author: Martha Stewart
This streamlined side dish involves only 5 ingredients, but its light flavors are sophisticated. Blanched baby carrots are heated in butter with ginger, take a turn in a few tablespoons of honey, and are...
Author: Martha Stewart
An American-born beauty, the cheesecake gets upgraded with a triple dose of chocolate. It's in the crust, in the filling, and over the top. To help prevent cracks, turn off the oven and let the cheesecake...
Author: Martha Stewart
When your day is packed full, you'll appreciate the ease of this no-fuss dish.
Author: Martha Stewart
The devil is in the details -- it's also in this sinfully chocolatey cake with fluffy frosting that is sure to be a hit.
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
Don't let summer go by without making this strawberry sauce. It's a key component in our Strawberry Shortcake Sundaes.
Author: Martha Stewart
Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.
Author: Martha Stewart
As part of our Best Bakers series, Mark McGough shared his recipe for pecan rolls.
Author: Martha Stewart
Hearty meats such as chicken thighs become fall-apart sumptuous after a long, gentle simmer in the slow cooker -- the results are ideal for shredding into tacos or sandwich fillings.
Author: Martha Stewart
Think of this as a fresher, more updated take on classic lamb chops with mint jelly.
Author: Martha Stewart
A delicate flavor and light texture keep this Classic Seven-Minute Frosting from being overwhelming. Coconut cake or lemon meringue cake are excellent bases for this frosting.
Author: Martha Stewart
Essentially crustless pumpkin pie, this custard relies on nonfat evaporated milk for its silky texture and rich flavor.
Author: Martha Stewart
For a fanciful holiday dessert that's guaranteed to impress, try these beautiful but easy-to-make peach-shaped cakes from Rosetta Costantino's "My Calabria" cookbook.
Author: Martha Stewart
Instead of old-fashioned oatmeal raisin, swap in apricots and white chocolate. The white chocolate's sweetness tempers the tang of the fruit, creating a balanced batch that will appeal to kids and adults...
Author: Martha Stewart
Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. This dish will warm you on chilly fall and winter nights.
Author: Martha Stewart
Author: Martha Stewart
Pull together this quick tangy sauce for serving with Salmon Coulibiacs.
Author: Martha Stewart
If small acorn squashes are unavailable, use larger ones and cut them into wedges.
Author: Martha Stewart
Pan-fried pork cutlets are lightly flavored with citrus and Parmesan.
Author: Martha Stewart
Chicken breasts are pounded thin, wrapped around ham and cheese, breaded, and pan-fried in this classic Swiss dish. Make it a balanced meal by serving with a lightly dressed salad of winter chicories.
Author: Martha Stewart
Use the tender meat from our Easy Pork Shoulder for these tasty sandwiches.
Author: Martha Stewart
Instead of simmering them on the stove, roast the ingredients together in the oven for a roasted tomato sauce with a rich, smoky taste.
Author: Martha Stewart
Creamy is front and center in the recipe title and it is certainly earned, but this silky vegan soup takes an alternative route from the usual dairy-based add-ins to get there. The secret ingredients that...
Author: Lauryn Tyrell
This is one of the quickest, most efficient suppers on the planet. Creamy goat cheese makes its own sauce, but it needs the fresh brightness of lemon to really pop.
Author: Martha Stewart
Serve these decadent potatoes with our Roasted Paprika Chicken for Sunday dinner.
Author: Martha Stewart
Diced potatoes tossed with salt, pepper, and chives make a homey, quick side dish suitable for breakfast or dinner.
Author: Martha Stewart