Extra-virgin olive oil, eggs, and milk make this Italian-inspired lemon cornmeal cake extra-moist. And it's gluten-free, to boot. Martha made this recipe on "Martha Bakes" episode 810.
Author: Martha Stewart
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
This version of the popular vodka-sauce pasta dish comes from Meg Oliver of Providence, Rhode Island.
Author: Martha Stewart
For the coconut lover, a teetering creation of tender sour-cream cake, coconut filling, and piles of seven-minute frosting. This recipe yields a six-layer cake. However, if you prefer the look of five...
Author: Martha Stewart
Right before serving, brush the bread with a little melted butter if desired, and sprinkle with coarse salt.
Author: Martha Stewart
Of all the Polish dishes Martha loves, her very favorite is cabbage pierogi. The sweet cabbage filling is time-consuming to make, but well worth the effort. This recipe is from "Entertaining," by Martha...
Author: Martha Stewart
A deliciously juicy and flavorful chicken dinner that's a breeze to put together, this Chicken Piccata recipe will be an instant favorite.
Author: Martha Stewart
The tender crunch of white asparagus benefits from rich and creamy homemade Hollandaise Sauce.
Author: Martha Stewart
This delicious recipe for chicken with artichokes is from the cookbook "Lidia's Italy" by Lidia Bastianich. It'll make for the perfect main to serve at your next soirée.
Author: Martha Stewart
This recipe for the kid-friendly pasta bake lets you freeze individual portions and bake them off whenever you need them.
Author: Martha Stewart
Author: Martha Stewart
These rice-and-meat-stuffed bundles are a traditional Greek appetizer.
Author: Martha Stewart
Layer cake, cupcakes, or loaf cake? One basic batter makes all these and more. Raspberry-Cream Layer Cake, Cappuccino-Chocolate Cupcakes, and Chocolate-Vanilla Marble Cakes each use this entire batch of...
Author: Martha Stewart
These ethereal chocolate souffles are made as individual portions. Pop them in the oven as you're finishing dinner and they'll be perfectly timed for dessert.
Author: Martha Stewart
Roasted red peppers give spinach some much-needed sweetness.
Author: Martha Stewart
This cinnamon-spiced French toast is a delicious make-ahead recipe to serve a crowd at your next brunch.
Author: Martha Stewart
The deep hazelnut flavor and buttery goodness of these cookies belie their simplicity. With just five ingredients, these are some of the easiest cookies to make. Martha made this recipe on episode 704...
Author: Martha Stewart
These croquettes are formed from turkey and mashed potatoes and served with cranberry sauce on the side. It's the perfect Thanksgiving appetizer.
Author: Martha Stewart
Just as it does in muffins and breads, shredded zucchini lends moistness to this cake.
Author: Martha Stewart
Make this raspberry whipped cream to go atop any one of our delicious desserts, like our Flourless Chocolate Cake.
Author: Martha Stewart
Stash this light but luscious soup in the freezer for a healthy homemade meal with zero effort. No can opener required.
Author: Martha Stewart
Cooking a few ingredients together is an easy route to a great supper. This one delivers robust flavor at its best.
Author: Martha Stewart
Some of the most satisfying chili around is the most basic: a beef and tomato base with a little heat from chiles to create excitement. This recipe calls for a combination of fresh and dried chiles to...
Author: Martha Stewart
Beef tacos are fun to put together and delicious to eat. Fill the tortillas with lettuce and beef, then each person can add his or her favorite toppings.
Author: Martha Stewart
These delicious corn fritters are crunchy, crispy, and oh so satisfying. They make for a tasty appetizer or side dish.
Author: Martha Stewart
Serving rosemary bread with rosemary-flecked olive oil rather than butter is a nod to the Mediterranean diet, in which olive oil is the primary fat.
Author: Martha Stewart
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
This shrimp stir-fry is packed with flavor and takes only 30 minutes to cook.
Author: Martha Stewart
After a brief time in a 450-degree oven, this pie bakes at 350 degrees. You'll want to use an oven thermometer to monitor the temperature. Because of the dense filling, a long cooling time is essential...
Author: Martha Stewart
Tomato paste, red onion, and fresh basil add a hint of sweetness to this quick-cooking marinara. Pile our meatballs on spaghetti and you have a familiar favorite.
Author: Martha Stewart
This colorful dough can be easily modified; spinach, bell pepper, carrot and beet variations are just a few options.
Author: Martha Stewart
This oven-roasted asparagus and leek recipe is simply delicious. If thick asparagus is unavailable, use thin spears, and adjust the cooking time; thin asparagus will cook faster.
Author: Martha Stewart
Author: Martha Stewart
A favorite dish, these easy cheesy, breadcrumb-coated chicken cutlets are quickly cooked on the stovetop, then topped with mozzarella and broiled on a bed of tomato sauce. Serve them over pasta or with...
Author: Martha Stewart
This recipe for roasted chicken serves four, and there's enough leftover meat to have chicken salad the following day.
Author: Martha Stewart
Top round roast is low in fat but has great flavor, enhanced here by a rosemary-garlic rub.
Author: Martha Stewart
Swap toast for taters! Go gluten-free with roasted slices of sweet potato you can make ahead and reheat in the toaster oven. These toasts are nutrient-dense and you can make them even healthier with one...
Author: Martha Stewart
Author: Martha Stewart
This hearty soup is perfect for lunch or a light supper.
Author: Martha Stewart
Repurpose leftover steak in this cheesesteak-inspired sandwich.
Author: Martha Stewart
A classic raspberry sorbet is just the thing to enjoy on a warm summer day. Make two batches of this recipe if needed for double the dessert.Get the recipe for Vanilla Ice Cream.
Author: Martha Stewart
With just salt, pepper, a bit of oil and garlic, and a hot oven, nearly every vegetable becomes sublime.
Author: Martha Stewart
This recipe for cranberry-pistachio biscotti is adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Our cute twist on meat and potatoes will have the little ones clamoring for more.
Author: Martha Stewart
Pork tenderloin is juicier than most other cuts of pork and is quick-cooking and lean. Browning the meat in butter and honey before roasting gives it a hint of sweetness.
Author: Martha Stewart
This dish sizzles with flavor long after summer is over.
Author: Martha Stewart
Shaken or stirred? Vodka or gin? The classic martini can be varied according to your tastes and garnished. Try it with our vermouth-soaked olives. When Martha made this recipe on Cooking School episode...
Author: Martha Stewart
The crispy iceberg lettuce and creamy blue cheese dressing make this steak-house style salad a no-brainer side dish with your steak and potatoes dinner.From the book "Mad Hungry," by Lucinda Scala Quinn...
Author: Martha Stewart
A chewy grain with a delicious nutty flavor, farro works well in grain salads, soups, risotto, and as a side dish. It's part of the wheat family and long been popular in Italy. We like it's versatility...
Author: Riley Wofford
These tomatoes baked with corn, chives, Parmesan cheese, and an egg inside make a nice meal along with some rice, orzo, or a thick slice of toasted bread.
Author: Martha Stewart