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Rolled Flank Steak

Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.

Author: Martha Stewart

Shredded Carrot and Cabbage Coleslaw

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Author: Martha Stewart

Cabbage and Fennel Slaw

This simple slaw is great for picnics or backyard barbecues. Fennel updates the classic recipe by adding a sweet licorice flavor.

Author: Martha Stewart

Quick Spanakopita

Fresh herbs and vegetables are the focal point of this Greek-inspired meal that includes this spinach pie made with flaky store-bought phyllo dough.

Author: Martha Stewart

Arugula, Beet, and Goat Cheese Salad

The classic combination of beets and goat cheese gets tossed with peppery arugula and bitter frisee for a light meal.

Author: Martha Stewart

Crab and Corn Fritters with Fresh Corn Mayo

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Author: Martha Stewart

Zucchini Quesadillas

A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried. Our version features cheese and cooked vegetables. Sour cream, shredded lettuce, sliced...

Author: Martha Stewart

Spicy Shrimp Marinara

This simple and light shrimp dish is great when served with crusty bread, pasta, or polenta. For an extra kick, season shrimp with a pinch of cayenne.

Author: Martha Stewart

Chicken Milanese

This recipe calls for chicken, but veal, pork, and turkey work just as well.

Author: Martha Stewart

Eggs Baked in Toast

Author: Martha Stewart

Sweet and Sour Green Beans

Everyday ingredients - bacon, onion, vinegar, and sugar - beget sophisticated results from a one-skillet recipe, submitted here by Suzanne Jenuleson of Medina, Ohio.

Author: Martha Stewart

Caramelized Onion Tart with Olives

Anchovies are the surprise ingredient, adding another layer of umami to this savory tart.

Author: Martha Stewart

Divinity Candy

Making this traditional Southern candy works best on a dry day; too much humidity prevents it from setting. For best texture, work quickly when scooping the candy. If it's setting too quickly, stir in...

Author: Martha Stewart

Citrus Infused Israeli Couscous with Mint

Serve this citrus-infused Israeli Couscous side with our Slow-Cooked Lamb with Prunes and Dried Apricots.

Author: Martha Stewart

Steamed Asparagus

This member of the lily family has been cultivated for more than 2,000 years. Asparagus is at its peak from February through June and is a good source of fiber, folic acid, and potassium.

Author: Martha Stewart

Black Bread

Three types of flour go into these hearty loaves: whole-wheat, bread, and rye. Cocoa and coffee add color and depth of flavor.

Author: Martha Stewart

Potato and Zucchini Hash

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Author: Martha Stewart

Chocolate Toffee Oatmeal Drop Cookies

This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Rum Raisin and Cashew drop cookies.

Author: Martha Stewart

Roasted Chicken Breasts with Carrots and Onions

This easy weeknight roasted chicken breasts dish features the sweet flavors of roasted carrots, onions, and prunes. Peel carrots with a vegetable peeler; trim ends. Use a sharp knife to halve carrots lengthwise....

Author: Martha Stewart

Brioche Loaves

Author: Martha Stewart

Roasted Jumbo Prawns with Hot Pepper and Spiced Tomato Saltsa

This roasted jumbo prawn recipe is courtesy of chef Jim Botscaos and can be found in his cookbook, " The New Greek Cuisine."

Author: Martha Stewart

Simple Steak Sauce

A good Pan-Fried Steak can stand on its own, but sometimes a sauce gives it that extra oomph. To make this quick and easy pan sauce, you need just two ingredients: a liquid and a thickener, such as red...

Author: Martha Stewart

Whiskey Sauce

Serve this sauce with Commander's Palace Bread Pudding Souffle.

Author: Martha Stewart

Vegetable Enchiladas

Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Pepper Jack cheese and a combination of black beans and corn tortillas give this meatless...

Author: Martha Stewart

Jacques Torres's Secret Chocolate Chip Cookies

This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites.

Author: Martha Stewart

Peach Buckle

This old-fashioned American cake is baked in a cast-iron skillet. Peaches give the cake a moist texture; the almond topping makes it crunchy

Author: Martha Stewart

Carrot, Miso, and Ginger Salad Dressing

We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame.

Author: Martha Stewart

Apple Upside Down Cake

Caramelized apples top a cake spiced with ginger, cinnamon, and nutmeg.

Author: Martha Stewart

Coddled Eggs

Coddling is a gentle steaming method that yields a tender egg. The eggs are cooked individually in coddling cups-ceramic cups with screw-on lids available at kitchen-supply stores. Four-ounce baby-food...

Author: Martha Stewart

Stuffed Meatloaf

Create two delicious dishes in one. Reinvent the classic duo by baking fluffy mashed potatoes into the middle of meatloaf.

Author: Martha Stewart

Easy Poached Salmon

Cook this simple poached salmon at the beginning of the week and use it in salads and sandwiches or as a main course on busy weeknights.

Author: Martha Stewart

Creamy Orange Vinaigrette

Use this recipe when making our Orange and Jicama Salad.

Author: Martha Stewart

Steaks with Balsamic Mustard Sauce

Try this steak with our Rosemary Potatoes and Steamed Green Beans.

Author: Martha Stewart

Stewed Apples

These stewed apples go well with whole-grain waffles, pancakes, oatmeal or other hot breakfast cereals.

Author: Martha Stewart

Texas Margarita

Freshly squeezed orange juice adds another layer of flavor and sets this otherwise classic margarita apart.

Author: Martha Stewart

Butternut Squash and Sage Lasagna

Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.

Author: Martha Stewart

Simple Meringue

This meringue is used for our Pavlova with Fresh Red Fruits. It will produce a meringue that is crisp on the outside and chewy on the inside.

Author: Martha Stewart

Strawberry Crepes Flambe

Dim the lights when you flambé this strawberry-brown-sugar-rum sauce over crepes tableside. It makes for one spectacular and delicious dessert.

Author: Martha Stewart

Chocolate Pecan Tart

This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.

Author: Martha Stewart

Peach and Blueberry Tart with Cream Cheese Filling

Here's a new take on cheesecake, only easier and in tart form. The no-bake cream-cheese filling floats on a crisp and buttery press-in crust. Top it with thin peach wedges (peeled for a luxurious finish)...

Author: Martha Stewart

Baked Apricots with Almond Topping

A short time in the oven softens sweet apricots and intensifies their flavor. The buttery almond-and-brown-sugar topping turns golden after baking, adding a nutty crunch.

Author: Martha Stewart

Butternut Squash with Sage

This warm and comforting dish is the epitome of fall flavors.

Author: Martha Stewart

Cranberry Lemon Squares

These tart squares use lemon and dried cranberries instead of fresh, so you can make them for dessert any time of year.

Author: Martha Stewart

Gnocchi with Tomato Sauce

This mouthwatering Italian recipe for gnocchi with tomato sauce was adapted from Martha Stewart Living, February 2004.

Author: Martha Stewart

Lemon and Parsley Risotto

Ready for a risotto master class? Our test kitchen's foolproof recipe turns out perfectly al dente rice with a rich, creamy sauce every time. Lemon zest and juice, plus plenty of fresh parsley, give it...

Author: Martha Stewart

Homemade Beef Stock

This stock serves as the base for our French Onion Soup.

Author: Martha Stewart

Pork Scallopine with Tomato Basil Sauce

This recipe comes to us courtesy of chef Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts.

Author: Martha Stewart

Cool Cucumber and Dill Soup

Author: Martha Stewart

Traditional Lasagna Bolognese

In this hearty lasagna, an herbed ricotta mixture and Bolognese sauce, thick with ground sirloin and veal, are layered with noodles and baked. This lasagna was designed for a deep-dish baking pan. You...

Author: Martha Stewart