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Classic Seven Minute Frosting

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

Sauteed Asparagus with Bacon

Savory bacon pairs well with the sweet, grassy taste of sauteed asparagus.

Author: Martha Stewart

Light and Fluffy Meatballs

Creamy ricotta cheese is the secret to keeping these meatballs tender and moist.

Author: Martha Stewart

Martha's Favorite Potato Pancakes

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Author: Martha Stewart

Roasted Squash with Parmesan

Parmesan cheese complements tender summer squash and green zucchini in this recipe from chef Dan Kluger of ABC Kitchen. It's a delicious and versaitle summer side dish.

Author: Martha Stewart

Mrs. Kostyra's Mushroom Barley Soup

Mrs. Kostyra used Polish borowik mushrooms in this recipe, but dried porcini work just as well. Martha made this recipe on Cooking School episode 308.

Author: Martha Stewart

Cassoulet

Layers of ingredients yield layers of flavor in this iconic casserole from southwestern France. From start to finish, this dish takes about 18 hours to prepare, although most of it is unattended.

Author: Martha Stewart

Cheesy Asparagus Pasta

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 about in-season fare.

Author: Martha Stewart

Quick Cooked Green Beans with Lemon

These simple green beans strike the perfect balance between salty and tart. Blanch beans up to a day ahead, then saute just before dinner for a fresh side dish that comes together in a flash.

Author: Martha Stewart

Soy Ginger Pork Chops with Stir Fried Bok Choy

Fresh ginger adds spicy-sweet zing to the marinade for this simple pork-chop dish. Garlicky bok choy completes the meal.

Author: Martha Stewart

Sauteed Swiss Chard with Raisins and Pine Nuts

This warm salad is both healthy and flavorful.

Author: Martha Stewart

Vol au Vent

These pastries make a stunning first course when filled with a seafood stew, soft scrambled eggs, or creamed mushrooms. For best results, use a vol-au-vent cutter, although round cookie cutters can also...

Author: Martha Stewart

Blancmange

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

Thai Beef with Chiles and Basil Over Coconut Rice

This popular spicy Thai dish in restaurants is very easy to make at home.

Author: Martha Stewart

Pasta with Chicken and Mushrooms

Because bowtie pasta (farfalle) holds the creamy sauce well, they are ideal for this hearty dish.

Author: Martha Stewart

Onion Rings

Delicately battered onion rings can be made at home without fuss; seltzer, or carbonated water, is the secret ingredient. Fried parsley adds a steakhouse flourish.

Author: Martha Stewart

Coconut Key Lime Pie

A classic Key lime pie gets upgraded for the holidays with coconut milk in the filling. The dessert is gilded with toasted shredded coconut sprinkled on top of a billowy whipped cream topping.

Author: Martha Stewart

Raspberry White Cake

In this classic layer cake, egg whites serve as a leaven; they also give the mountainous frosting all its loft. Cake flour keeps this fruity dessert light and airy, and fresh raspberries are folded into...

Author: Martha Stewart

Giant Sugar Cookies

Start filling up your cookie jar with those popular treats.

Author: Martha Stewart

Easy Pesto

Use pine nuts or walnuts for this classic pasta sauce.

Author: Martha Stewart

Angel Food Cake

There's a reason angel food cake is a favorite dessert-it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.

Author: Martha Stewart

Key Lime Tart

Equal parts creamy and tart, this spin on the classic Key lime pie works just as well with traditional limes as it does with the smaller, sweeter variety.

Author: Martha Stewart

Salmon Pasta with Spicy Tomato Sauce

Finish off salmon leftovers with this easy-to-prepare pasta dish which gets its spice from crushed red pepper flakes.

Author: Martha Stewart

Kale and Apple Salad

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Author: Shira Bocar

Herbes de Provence

Although Herbes de Provence can be found in most grocery stores, it is easy to prepare your own mixture. The combinations can vary, but thyme and savory are generally used; rosemary is included for lamb...

Author: Martha Stewart

Giardiniera

Crunchy vegetables pickled in white-wine vinegar, known as Giardiniera, can be served as a garnish or a side dish.

Author: Martha Stewart

Quick Pork Goulash

This easy one-pot goulash comes together in under an hour-not bad for a dish that traditionally simmers for most of the day. By opting for quick-cooking tenderloin instead of the more common shoulder roast,...

Author: Greg Lofts

Slow Cooker Chili Chicken Tacos

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

Tortilla and Black Bean Pie

Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the pie ahead of time, then bake it just before serving.

Author: Martha Stewart

Chicken Cordon Bleu

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

Classic Stuffing

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

Zucchini, Banana, and Flaxseed Muffins

Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.

Author: Martha Stewart

Roasted Tomato Chipotle Salsa

Chipotles in adobo are a great way to add intense heat and a rich, sweet, smoky flavor to sauces and other dishes.

Author: Martha Stewart

Maple Pecan Pie

This maple pecan pie is a classic dessert recipe for a reason. Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).

Author: Martha Stewart

Grilled Salmon with Citrus Sauce

This dish sizzles with flavor long after summer is over.

Author: Martha Stewart

Broccoli Slaw

Don't even think about throwing out your broccoli stems. Use a mandoline to slice vegetables into planks, then stack and slice crosswise with a knife for a julienned cut.

Author: Martha Stewart

Homemade Apricot Jam

Preserve the taste of summer with luscious jam.

Author: Martha Stewart

White Asparagus with Hollandaise Sauce

The tender crunch of white asparagus benefits from rich and creamy homemade Hollandaise Sauce.

Author: Martha Stewart

Marinated Cauliflower Salad

This tasty salad can marinate for up to a day, which lets the cauliflower soak up the dressing. It's delicious chilled or at room temperature.

Author: Martha Stewart

Citrus Marinated Pork Chops

Serve these pork chops with our Sauteed Green Apples and Leeks.

Author: Martha Stewart

Roasted Pineapple with Rum Vanilla Glaze

Thick pineapple wedges are caramelized in the oven with dark rum, brown sugar, and vanilla bean, and topped with a scoop of snowy vanilla ice cream.

Author: Martha Stewart

Basic Bread Stuffing

To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.

Author: Martha Stewart

Steamed Clams in Garlic Saffron Broth

Littleneck clams are simmered in a broth of garlic, shallots, saffron, and white wine. The clams are served in the broth, which is also a dipping sauce for crusty bread.

Author: Martha Stewart

Cream Cheese Pastry Dough

For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results.From the book "Mad Hungry," by Lucinda...

Author: Martha Stewart

Perfect Cheese Omelet

A touch of scallions balances out the rich, gooey Monterey Jack in this fluffy omelet.

Author: Martha Stewart

Blueberry Buttermilk Scones

The secret to making delicate scones is handling the dough as little as possible. Another tip: If you don't have buttermilk, you can substitute 1/2 cup plain yogurt whisked with 2 tablespoons milk.

Author: Martha Stewart

Grilled Spatchcocked Chicken

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

Candied Orange Peel

Use this recipe to garnish our Almond-Orange Financier. Candied peel can be made up to three weeks ahead; store it with the syrup in an airtight container in the refrigerator.

Author: Martha Stewart

Herb Roasted Heritage Turkey

Heritage birds have, quite simply, incredible turkey flavor (making the additional expense well worth it). The skin on this bird was so crisp that it practically shattered.

Author: Martha Stewart