Author: Martha Stewart
Irish bacon with cabbage is the original, quintessential St. Patrick's Day dish. This version, which includes a mouthwatering parsley sauce, is from "Forgotten Skills of Cooking" by Darina Allen.
Author: Martha Stewart
These stewed apples go well with whole-grain waffles, pancakes, oatmeal or other hot breakfast cereals.
Author: Martha Stewart
Try these oatmeal and dried-cherry biscuit scones for a tasty snack. For more delicious recipes featuring Quaker Oats, visit quakeroats.com.
Author: Martha Stewart
Author: Martha Stewart
Coffee and pie, long a harmonious pair, are served together as one in this recipe from "Martha Stewart's New Pies & Tarts." Chocolate-covered espresso beans hint at the flavor of the filling below, which...
Author: Martha Stewart
This cumin- and coriander-rubbed lamb chop is served with gingery roasted cauliflower for a dish with plenty of protein, vegetables, and Indian flavors.
Author: Martha Stewart
Fennel gives this salad its signature crunch and lends a sweetness to balance the red onions and parsley.
Author: Martha Stewart
This is a classic vinaigrette recipe with the addition of creamy blue cheese.
Author: Martha Stewart
Roast two stars of the autumn harvest -- apples and sweet potatoes -- alongside pork for a satisfying meal in a single pan. You won't lose a drop of flavor when you use the pan drippings to make a quick...
Author: Martha Stewart
The ultimate antidote for cool spring nights, this old-fashioned farmhouse soup with shredded lamb offers sustenance without the heft. Garden-fresh peas lend a lightness, while turnips (which contain good-for-you...
Author: Martha Stewart
A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.
Author: Martha Stewart
Love rare steak? Then try tuna tataki. It's dead simple to make, and coating it with sesame seeds before it cooks gives the exterior a satisfying crunch.
Author: Martha Stewart
Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This recipe for ginger roasted salmon is both good tasting and extremely...
Author: Martha Stewart
Garlic and spiced crushed red pepper add kick and spice to broccoli.
Author: Martha Stewart
Crisp and chewy at the same time, these Southern delicacies are simple to make, and they keep well in an airtight container.
Author: Martha Stewart
Serve these crunchy biscotti as a complement to Drunken Cherries with Mascarpone Cream. Recipe adapted from Mindy Fox, author of A Bird in the Oven and Then Some (Kyle Books; 2010).
Author: Martha Stewart
A dab of butter and fresh dill turns plain-old green beans into a dish worthy of Sunday dinner.
Author: Martha Stewart
Serve this sauce with Commander's Palace Bread Pudding Souffle.
Author: Martha Stewart
Author: Martha Stewart
This hearty French-style stew is a classic combination of wine, garlic, and onion. Serve Beef Bourguignon with boiled or roasted new potatoes.
Author: Martha Stewart
Use this fluffy orange cream-cheese frosting recipe with our Carrot-Ginger Layer Cake.
Author: Martha Stewart
Try this pesto as a dipping sauce for cold Boiled Lobster Tails, or toss it with fresh cooked pasta.
Author: Martha Stewart
This rich side is a crowd-pleaser that can share the oven with your roasting bird (try pairing it with our Turkey with Brown-Sugar Glaze) at Thanksgiving.
Author: Martha Stewart
Once you sip a cup of your own home-brewed mint tea, you may never go back to tea bags. If you're drinking it hot, add a squeeze of lemon. Or pour cooled tea over ice cubes, and garnish with a sprig of...
Author: Martha Stewart
Martha and her young friend Alex Connolly made this delectable version of ravioli. A variety of fresh mushrooms, ranging from the mild-tasting button to the intense porcini, are mixed with Parmesan and...
Author: Martha Stewart
To showcase the very best in cozy fall flavors, this decadent apple pie uses a mix of different varieties such as McIntosh, Cortland, and Granny Smith. A buttery homemade caramel and delicate lattice top...
Author: Martha Stewart
Three types of ground meat, aged cheese, and fresh herbs converge for a meatball that's light yet super flavorful, especially when paired with fresh tomato sauce.
Author: Martha Stewart
This sticky-sweet cake is a St. Louis specialty -- every bakery in Missouri has its own version. Martha made this recipe on episode 703 of Martha Bakes.
Author: Martha Stewart
Serve this creamy side dish with our Turkey Meatloaf Muffins for a delicious meal for the whole family that kids will really enjoy.
Author: Martha Stewart
A crumble is the British name for a blend of berries or other fruit with a textured sugary topping, often with oats; the result is all but synonymous with a crisp. Our individual servings include rhubarb,...
Author: Martha Stewart
The large, thick-fleshed poblano chile has a nice amount of heat, but not too much, and an earthy flavor; it also is the right size for stuffing, as in Mexican chiles rellenos. This recipe originally appeared...
Author: Martha Stewart
Use this Honey-Cinnamon Frosting recipe when making our Banana Cupcakes.
Author: Martha Stewart
As a side dish for supper or a main course for lunch, this salad gets its fresh taste and pretty color from curry powder and mint.
Author: Martha Stewart
Reminiscent of baked potatoes topped with bacon and chives, this side dish envelops vibrant red potatoes in a tangy blue cheese and buttermilk dressing.
Author: Martha Stewart
This Carrot Cake with Cream Cheese Frosting recipe is from reader Julie Haifley of Washington, D.C. It's a classic combination that works for a number of occassions, like Easter.
Author: Martha Stewart
Only the chocolate crust requires baking in this luscious pie -- the rich ganache filling and fresh raspberry topping set in the refrigerator.
Author: Martha Stewart
It takes only 30 minutes to make a steaming bowl of this satisfying and comforting chili. Cannellini beans and ground white turkey meat are two healthy sources of protein.
Author: Martha Stewart
The name for these cream puffs, profiteroles, is old French for "small gifts"; serving them today still makes everyone feel special.
Author: Martha Stewart
Freshly brewed coffee gives this dessert a subtle mocha flavor, but water can be substituted. The cake will crack slightly, but not break, as you roll it.
Author: Martha Stewart
Brown butter imparts a rich nuttiness to the apple filling for this next-level pie.
Author: Martha Stewart
An easy, yet satisfying combination of red beans and rice has serious meal appeal when simmered with Cajun seasonings in a flavorful soup.
Author: Martha Stewart
Author: Martha Stewart
Here's the test kitchen's favorite recipe for a classic pound cake. If you prefer your pound cake with a slightly less dense texture, follow our instructions below for a lighter variation that incorporates...
Author: Martha Stewart
Cheddar and chives are a great combination in scones. For light, flaky scones, don't mix the butter in too well.
Author: Martha Stewart
The stuffing for these quahogs (hard-shell clams) includeschorizo, a spicy pork sausage, and gives a nod to a classicPortuguese dish, porco com ameijoas (pork with clams).
Author: Martha Stewart
The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms' liquid and causes them to steam, so leaving...
Author: Martha Stewart