Try serving this Classic Chicken Salad on a bed of mixed greens or on whole-grain bread.
Author: Martha Stewart
Herbed mayo offers a cool counterpoint to the smoky rub patted onto the fillets.
Author: Martha Stewart
Before making this dish, read our handy instructions on how to make chicken paillards.Lemon segments give this dish great flavor. To segment the fruit, cut away all the peel and white pith. Then slice...
Author: Martha Stewart
This English pastry is noteworthy for its slick of jam topped with fragrant frangipane. Martha made this recipe on Martha Bakes episode 605.
Author: Martha Stewart
Serve steamed bok choy as your vegetable side with our Breaded Pork Cutlets with Ginger-Soy Sauce.
Author: Martha Stewart
These delicious pancakes will be a morning treat for your little ones.
Author: Martha Stewart
Author: Martha Stewart
Bite into one of these extra-juicy burgers to reveal a delicious surprise: a gooey melted-cheese center.
Author: Martha Stewart
Our rendition of this classic combination gives it a more sophisticated flavor, but one that will still satisfy kids who want cheese on everything.
Author: Martha Stewart
Gouda and sour cream lend richness to this comforting casserole, while umami-rich Worcestershire sauce adds depth of flavor.
Author: Martha Stewart
Nothing compares with the juiciness of summer tomatoes; celebrate their flavor and color in this tomato-centric salad.
Author: Martha Stewart
A mix of three no-cook ingredients, this simple dipping sauce for our Fondue Bourguignonne can be made in advance.
Author: Martha Stewart
This is a quick and easy side dish to serve with our Chicken and Vegetable Saute.
Author: Martha Stewart
These pancakes are great with syrup, sliced bananas, a smear of almond butter, or a dollop of part-skim ricotta.
Author: Martha Stewart
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
Plums and red onion create a sweet-tart sauce for thin slices of pork tenderloin in this one-pan dish.
Author: Martha Stewart
Keep this rich condiment in the refrigerator for nights when you need to elevate simply roasted chicken, steak, or fish.
Author: Martha Stewart
The berries' mild flavor is enhanced by fruity wine in a dessert soup; buttermilk adds a tang along with a swirl of elegance.
Author: Martha Stewart
Rich, earthy chicken livers sauteed in Marsala wine with shallots and Italian herbs are served over Creamy Polenta with Bacon and Sage.
Author: Martha Stewart
Lace is fitting, even for dessert. Drops of coconut cookie dough flatten into chewy, lacy delicacies when baked in the oven.
Author: Martha Stewart
Affordable chuck roast is a great choice for stews because it becomes tender and flavorful as it simmers. Cutting the meat into small pieces shortens the cooking time.
Author: Martha Stewart
This spicy snack mix features toasted ramen noodles, nuts, cornflakes and freeze-dried peas.
Author: Martha Stewart
Our version of the Italian classic Spaghetti with Bolognese Sauce includes ground pork. If you'd like to skip the pork; just use an additional pound of ground beef for this pasta dish.
Author: Martha Stewart
Snapper gets a bit of spice and lots of flavor with this paprika butter.
Author: Martha Stewart
With just a few ingredients, these quick-cooking skewers become an elegant starter to stave off hunger or an easy addition to any grilled menu.
Author: Martha Stewart
For breakfast or for dinner, there's nothing like a simple cheese omelet. This American diner style-omelet recipe is quick and easy to make and very satisfying.
Author: Martha Stewart
This hearty New England soup includes a buttercup squash base, apples and maple syrup for sweetness, and curry and cayenne pepper for hints of spice.
Author: Martha Stewart
A rich-but-worth-it appetizer, with prosciutto tucked under a blanket of bechamel sauce.
Author: Martha Stewart
Baked inside sugar cones, these cupcakes-in-hiding combine the best aspects of an ice cream sundae (all those great toppings!) in a no-melt treat. Any leftover batter can be baked in minimuffin tins.
Author: Martha Stewart
This delicious recipe for grilled pork tenderloin is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Joanne Chang, the owner of Boston's celebrated Flour Bakery, has baked more scones than you can imagine. This version is one of her bestsellers--it's packed with flavor, thanks to the trifecta of ginger...
Author: Martha Stewart
Fresh raspberries and tart blackberry jam fill lemon-zest-flecked cake;the cinnamon-spiced almond streusel on top is crumbly and nutty.
Author: Martha Stewart
This light potato salad is perfect for a picnic -- or try serving it with our Grilled Sirloin Steak with Toppings Bar.
Author: Martha Stewart
This apricot glaze is great on our Shallots, Shrimp, and Oranges with Apricot Glaze kebabs.
Author: Martha Stewart
These bacon pancakes satisfy both the sweet and savory senses. Surprise your family with this breakfast dish one weekend morning.
Author: Martha Stewart
This pillowy soft, subtly sweet sandwich bread is a beloved breakfast staple in Japan and is typically eaten sliced very thick, lightly toasted, and served with accompaniments like butter and jam.
Author: Martha Stewart
A topping of caramelized diced apples makes a beautiful presentation, but also works wonderfully with the flavor of the sweet mash -- so well that nobody will miss the standard mini marshmallows.
Author: Martha Stewart
Your kids may not like pumpkin pie, but these moist pumpkin bars studded with chocolate chips are simply irresistible.
Author: Martha Stewart
Any type of ground meat will work with this recipe, but a blend of pork and beef will yield the best results. Serve the meatballs over your favorite pasta and freeze any leftovers in the sauce; they can...
Author: Martha Stewart
Feel free to use arugula in place of watercress, or shrimp instead of chicken in this bright Chicken Salad. The pineapple-lime dressing is also great spooned over grilled fish or chicken, or simply stirred...
Author: Martha Stewart
This classic meringue-and-custard dessert originated in the American South around the turn of the twentieth century. The bottom layer of chocolate pastry cream was thought to signify the dark, swampy lowlands...
Author: Martha Stewart
Hard-boiled eggs are paired with creamy white gravy and buttered toast in this old-school Southern dish. It's just the thing for Easter breakfast.
Author: Martha Stewart
This chili is good the day it's made and even better reheated the next day for lunch. We use dark chicken meat rather than white, so it will remain tender.
Author: Martha Stewart
A pandoro mold is traditionally used in Italy to make a sweet bread, but any heavy nine-cup mold may be used. Cooking times may vary.
Author: Martha Stewart
Serve this colorful side dish with Marinated Flank Steak.
Author: Martha Stewart