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...
This cobbler is topped with simple biscuit dough that lets the berries shine. Use blackberries or raspberries; a dash of cinnamon rounds out their flavor. Martha made this recipe on episode 704 of Martha...
If the stew is made in advance, be sure to remove the rosemary sprig and let the beans cool before refrigerating. It should be reheated gently over medium-low heat.
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...
Named after the jam-filled linzertorte that inspired them, these beautiful heart-shaped cookies are ideal for a wedding dessert buffet, Valentine's Day, or any romantic occasion. Apricot, strawberry, or...
Lean cuts of meat like strip steak are best cooked with a brief sear; they stay tender while taking on a crisp, smoky exterior. Here, you saute a few peppers and onions, then braise them in tomato sauce...
A traditional Pennsylvania Dutch dessert, these apple pastries are spiced with cinnamon and studded with raisins. Martha made this recipe on episode 708 of Martha Bakes.
A streamlined take on a family-favorite that makes it even more suited for busy weeknights: a 15-minute marinade in yogurt tenderizes the chicken cutlets, while also acting as a 'glue' for crunchy panko...
In the venerable tradition of kitchen sink and compost cookies aka cookies with lots of (unexpected) add-ins, comes these salty-sweet treats. We use dark chocolate to balance the saltiness of the bacon...
Moo shu is a sweet and savory stir-fry typically made with pork and thinly sliced cabbage and vegetables. At the table, the mixture is then tucked into thin and chewy pancake wrappers. To make this at...
These are the easiest of all fine-chocolate confections. Once the spheres of chocolate ganache (best-quality chocolate melted with heavy cream and butter) are dusted with cocoa powder, they resemble a...
An added bonus of making your own dough: pizza any night of the week! Prep it on Sunday, and it'll keep in the fridge for up to three days. The flavor actually gets better over time with the slow fermentation,...
Dark chocolate and spices add richness to the Mexican chile sauce called mole (MOH-lay). Simmer it in a slow cooker along with chicken thighs for a warming weeknight dinner.
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.
Apples spiced with cinnamon and nutmeg serve as the filling for this double-crust Thanksgiving pie. A generous sprinkling of sanding sugar before baking makes the top sparkle.
There is something about eggplant that I really love, and when you grill it, an amazing thing happens to the taste and texture that is truly delicious. Grilling adds a smoky flavor that I cannot resist....
This gingery pork-and-broccoli stir-fry uses pork tenderloin-it's tasty, tender, and affordable. Hone the technique by cooking each ingredient separately over super-high heat, then combining, and you can...
In Chinese cultures, lemongrass and cilantro are considered yin ingredients -- cooling elements that are ideal on hot days. The subtle heat of ginger and chile, combined with the bright aroma of fresh...
Pepper jelly makes a spicy-sweet match for soft cheeses, such as goat or Camembert (or even cream cheese) -- especially when served atop crackers or crostini. You can also use the jelly as a glaze for...
This foolproof pizza dough recipe comes from Chris Bianco, the chef behind the famed Pizzeria Bianco in Phoenix, Arizona. Use it to make Heirloom-Tomato Pizza, Mortadella-and-Mozzarella Pizza, and Lemon-and-Italian-Cheese...
Baking this custard in a bain-marie (water bath) ensures that it remains light and creamy.From the book "Jamaican Cooking," by Lucinda Scala Quinn (Macmillan).
The recipe for this delicious caramel syrup, which is a great addition to caramel cake, is courtesy of Dr. Maya Angelou and can be found in her new cookbook, "Hallelujah."
This shrimp appetizer couldn't be easier to make. Simply poach the shrimp in water, then tossed them with butter and Old Bay Seasoning, which provides the spark.
Basque settlers first arrived in Nevada during the Gold Rush of the mid-1800s. Originally from the Pyrenees region of France, they brought with them a treasured recipe called gateau Basque, a tart that...
To save last-minute prep time -- and allow the flavors to develop even more -- make these tangy mushrooms a day ahead. Serve them with store-bought olives and pickled hot or sweet peppers as an antipasto...