Baking a pie from scratch takes a little patience, but watching your friends and family enjoy the results makes it all worthwhile.
Author: Martha Stewart
One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. This fluffy multigrain bread recipe is a great, tasty bread. See our Classic White Bread how-to...
Author: Martha Stewart
This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.
Author: Martha Stewart
Add chopped nuts to make these cookies even crunchier. After beating in the dry ingredients, stir up to one cup of pecans, walnuts, or almonds into the dough. To make the cookies all the same size, use...
Author: Martha Stewart
Memories of childhood birthday cakes will be evoked by this sweet and Fluffy Vanilla Frosting, made quickly with just three ingredients and a handheld mixer (a standing mixer will take even less time)....
Author: Martha Stewart
Try this side with seared steak, roasted lamb or chicken.
Author: Martha Stewart
Blueberry muffins are a breakfast staple in most homes. This recipe from "Martha's Entertaining" features two options to finish: make a crumb topping, or sprinkle granulated sugar and freshly grated mace...
Author: Martha Stewart
It's one of our most popular recipes and for good reason. This is our original one-pot pasta recipe, inspired by a dish one of our food editors ate in Puglia, Italy. All the ingredients cook together in...
Author: Martha Stewart
Wholesome broccoli pairs with irresistible sausage in this one-pot dinner that will please kids and adults alike. Anchovies are the secret ingredient in this dish. They give it deep, savory flavor without...
Author: Martha Stewart
Shake up your typical milk shake with a touch of malted milk -- it'll add an irresistible flavor that will make you feel transported to an old soda shop.
Author: Martha Stewart
Jambalaya, a one-pot New Orleans favorite, always includes meat or seafood and vegetables; this easy rendition is full of chicken, spicy andouille sausage, bell pepper, and onion.
Author: Martha Stewart
This hearty pasta dish comes from John Barricelli, the manager of our prep kitchen at the television studio. It can be made the day before and reheated.
Author: Martha Stewart
Serve Brussels Sprouts with Vinegar-Glazed Onions with this holiday bird.
Author: Martha Stewart
If preparing this salad ahead of time, add all the ingredients to the vinaigrette with the exception of the spinach, then add the spinach on top and let stand until ready to toss.
Author: Martha Stewart
Both make-ahead and no-bake, this Italian treat will lift everyone's mood-including the chef's! Grab an Americano at a coffee shop to infuse the store-bought ladyfingers with freshly brewed flavor. Then,...
Author: Shira Bocar
A mandoline or a hand-held slicer will quickly turn out thin, even slices of sweet potato, although a sharp knife and a steady hand will also work fine.
Author: Martha Stewart
This quick meal will give the whole family a satisfying meal.
Author: Martha Stewart
In this classic French recipe, the wine in coq au vin mellows into a luxuriously rich, velvety sauce punctuated by smoky bacon. Earthy mushrooms envelope each piece of tender chicken-no wonder it's such...
Author: Martha Stewart
We include the stalks for a nice contrast in texture and color. Trim the tough ends, then cut stalks into pieces.
Author: Martha Stewart
You don't need a special paella pan to make this easy take on the classic Spanish dish. Use a wide, shallow saute pan with a lid. Chicken sausage and shrimp star in this one-pan dinner.
Author: Martha Stewart
Loaded with ample doses of sweet dates, raisins, and buttery pecans, this easy recipe for drop cookies from reader Jackie Schulman of Tucker, Georgia, creates a homey and irresistible teatime dessert....
Author: Martha Stewart
Layers of rich red sauce, meaty fried eggplant, and melted cheese... Are you hungry yet? Our method for eggplant parmigiana is sure to satisfy.
Author: Martha Stewart
Use this recipe to prep enough chicken to use it in wraps and salads all week; you can even cook two at once. To make Asian-Style Chicken Wraps, leave the chicken whole; if a recipe calls for shredded...
Author: Martha Stewart
Poppy seeds lend a pleasant crunch to these aromatic, lemony muffins.
Author: Martha Stewart
Fast and easy pickled red onions instantly upgrade just about any dish. We love them on Martha's favorite Hake Burgers, but try adding them to eggs, tacos, grilled meats, and salads.
Author: Martha Stewart
Served with roasted potatoes, this lamb is perfect for a simple, elegant Easter dinner. This recipe comes from Suzanne Ironbiter, Goldens Bridge, New York.
Author: Martha Stewart
You can't go wrong with this classic chicken-vegetable soothing soup-it's good for what ails you. This traditional recipe is delicious and easy to make.
Author: Martha Stewart
Sweet-tart fresh blueberries are showcased in every bite of these light, fluffy scones accented with lemon zest.
Author: Martha Stewart
This cornbread strikes the right balance between tender and crumbly. To use it in a Thanksgiving stuffing, reduce the sugar to 2 tablespoons.
Author: Martha Stewart
A super-flavorful dry rub infuses these ribs with spice, while the barbecue sauce adds a hint of sweetness.
Author: Martha Stewart
Toasted coconut balances the tart sweetness of pineapple and provides a crunchy topping for this buttery cake. Not too delicate, it's a treat just right for toting.
Author: Martha Stewart
Tart apples, sweet raisins, and a crumb topping make for a blue-ribbon dessert. Pack the apples in tightly to minimize gaps between filling and crust once the pie is baked.
Author: Martha Stewart
Be sure to let the meat rest 45 minutes or it will be underdone. It's delicious with roasted carrots and shallots.
Author: Martha Stewart
Look for moist, translucent tuna that's shiny pink or red; avoid fish with any hint of browning.
Author: Martha Stewart
Cookie people take sides. You're either a soft-and-chewy fan or a lover of thin and crisp. But everyone goes for these chocolate chip treats. They're soft in the middle, slightly crunchy at the edges,...
Author: Martha Stewart
Cooking small whole fish, as opposed to fillets, optimizes flavor and juiciness, because the skin and a thin layer of (healthy) fat insulate the meat -- and it couldn't be easier. Mild, white-fleshed branzino...
Author: Martha Stewart
Is anything better than a decadent potato gratin? Yes: a potato gratin with asparagus and prosciutto. The sweet, grassy undertones of goat cheese and sharp Pecorino Romano compliment this side-turned-dinner...
Author: Martha Stewart
Start these ribs in the morning, and they'll be perfectly tender by dinnertime.
Author: Martha Stewart
Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.
Author: Martha Stewart
Earthy fresh mushrooms combine with the tang of balsamic vinegar and the crunch of wild rice in this simple, hearty dish.
Author: Martha Stewart
We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon tea.
Author: Martha Stewart
These cookies are crispy at the edges, chewy in the center, and loaded with 2 kinds of chocolate. Feel free to add 2 cups chopped walnuts or pecans to the dough.
Author: Martha Stewart
Roasting the zucchini and tomatoes rather than sauteing them intensifies their flavor.
Author: Martha Stewart
This beloved Italian soup isn't just hearty and healthy -- it's really flexible. Minestrone typically includes lots of leafy greens, other veggies, and beans. Which to choose? You're only limited by the...
Author: Martha Stewart
Use this recipe to frost your favorite layer cake.
Author: Martha Stewart
Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white...
Author: Martha Stewart
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Author: Martha Stewart
Fresh rosemary complements the earthy taste of roasted red potatoes in this simple but satisfying side dish.
Author: Martha Stewart
Peas straight from the freezer retain their crisp exterior and soft, creamy interior in this simple-to-make salad. For a subtler onion flavor, soak onion slices in cool water, then thoroughly drain before...
Author: Martha Stewart