Fresh mint is sprinkled on at the end along with a squeeze of lemon juice, brightening up this classic pizza combination. Martha made this recipe on Martha Bakes episode 608.
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and...
Author: Martha Stewart
One quesadilla per person is never quite enough, so this recipe makes an extra to share.
Author: Martha Stewart
These loaded burritos use cost-conscious ingredients and can be prepared in 30 minutes.
Author: Martha Stewart
Use leftover rice to make a wholesome breakfast that's great for someone who avoids gluten, or anyone at all.
Author: Martha Stewart
The base of this chicken stew gets its flavor from ingredients familiar in Creole country: bell peppers, onions, tomatoes, and bay leaf. Classic French fricassee is made with cream.
Author: Martha Stewart
The croque monsieur-literally "mister crunch"-is at the elegant end of the grilled cheese spectrum. First served in 1910 at a Paris cafe, this ham sandwich with rich bechamel sauce is topped with cheese...
Author: Martha Stewart
This recipe, courtesy of Amy Scherber and Toy Kim Dupree, can be found in "The Sweeter Side of Amy's Bread."
Author: Martha Stewart
Use this recipe to make our Raspberry Tart. Be sure to make the pastry cream on the same day you plan to use it; otherwise it has a tendency to become thin and runny.
Author: Martha Stewart
Halibut is the perfect partner for this robust sauce.
Author: Martha Stewart
A rich Dobos Torte -- which has alternating layers of yellow genoise cake and Caramel Buttercream -- is topped with coarsely chopped caramelized sugar. The original recipe was created in 1887 by the Hungarian...
Author: Martha Stewart
Ditch the store-bought stuff and try this delicious marinara sauce atop any pasta or in our Rustic Vegetable Soup recipe from Everyday Food associate food editor Lesley Stockton.
Author: Martha Stewart
Cooking en papillote (in parchment) seals in the moisture of fish fillets, yielding a silken entree and perfectly crisp-tender vegetables.
Author: Martha Stewart
Sesame oil adds a delicate, nutty flavor to crisp green beans; a sprinkling of sesame seeds on top adds texture.
Author: Martha Stewart
This delicious pupu platter will impress your guests at your next gathering.
Author: Martha Stewart
This chutney recipe is courtesy of "Everyday Food" host Sarah Carey and is used to make her Broiled Chicken with Onion and Golden Raisin Chutney.
Author: Martha Stewart
Heartier than the chilled version, this borscht makes for a satisfying dish, thanks to an addition of short ribs.
Author: Martha Stewart
Elevate everyone's favorite sandwich cookie with this all-natural recipe.
Author: Martha Stewart
Dark molasses is front and center in the filling of this shoofly pie. The crust is perfectly crimped, the filling is luscious, and the amount of buttery crumbles on top is generous; you might have to shoo...
Author: Martha Stewart
Sweet potatoes are more versatile than you might gather from the holiday-only treatment many people give them. Looking for an unexpected twist? Try lime with these spicy sweet potatoes.
Author: Martha Stewart
Using both fresh and dried ginger ensures that these cookies have a snappy flavor. For even more spicy-sweet goodness, use up to 1/3 cup fresh ginger.
Author: Martha Stewart
These dainty tea sandwiches are spread with chive butter and layered with prosciutto and cucumber slices. They make a nice match with our Spiked Berry Half-and-Half.
Author: Martha Stewart
Grab a dainty dessert -- or two? three? -- whenever the urge strikes. Well wrapped, they'll keep in the freezer up to two weeks.
Author: Martha Stewart
Chipotles make this salsa rich and smoky. Serve it as a topping for the tacos or as a dip for tortilla chips.
Author: Martha Stewart
Use this dough to make our Grilled Pizzas with Tomato, Avocado, and Pepper-Jack Cheese, as well as our Grilled Pizzas with Plums, Prosciutto, Goat Cheese, and Arugula.
Author: Martha Stewart
To make this simple autumn meal, all you need is a single skillet, a hot stovetop, and someone to set the table.
Author: Martha Stewart
Stewing is a three-step process: Brown the meat, add aromatics, seasonings, and a generous amount of liquid, and then simmer on the top of the stove until the chicken is tender.
Author: Martha Stewart
This frozen Key lime pie recipe tastes like summer and is courtesy of Nora Ephron.
Author: Martha Stewart
White pepper is traditional in hot and sour soup but black pepper makes a fine substitute.
Author: Martha Stewart
Albondigas, the Spanish word for meatballs, is also the name of this traditional dish in which they are simmered in a spicy tomato sauce.
Author: Martha Stewart
Save the claws the next time you have a crab boil at your house or purchase them already peeled from a local market. Make this one pot recipe ahead of time and pull it out of the fridge just in time for...
Author: Martha Stewart
This tangy chilled puree gets its striking color from earthy beets and red bell peppers. They're cooked with shallots and then blended into a silken soup. Goat cheese, a traditional partner to beets, lends...
Author: Martha Stewart
Salted nuts balance the sweetness of caramel in these candylike cookies. These bars are quite rich, so feel free to cut them in half.
Author: Martha Stewart
Top this red-grapefruit-and-fennel salad with a citrus-based dressing, such as Green Herb Sauce or Creamy Lemon Buttermilk Vinaigrette.
Author: Martha Stewart
Gnocchi should be made in one continuous process: cook the potatoes, make the dough, form the gnocchi. For more gnocchi serving suggestions, see our Gnocchi with Brown Butter and Sage and Potato Gnocchi...
Author: Martha Stewart
To create a good texture for the apple crisp, the general rule of thumb is three parts fruit to one part topping. You can also swap out the apples for pears, nectarines, or peaches.From the book "Mad Hungry,"...
Author: Martha Stewart
When buying the racks of lamb, be sure to ask the butcher to "french" (or trim away meat and fat from) the bones.
Author: Martha Stewart
The intense dry heat of the oven concentrates and deepens the flavor of these roasted asparagus.
Author: Martha Stewart
This wonderful vanilla French buttercream should be paired with Butter Lane's Chocolate Cupcakes.
Author: Martha Stewart
Mussels take on a lusty new accent when steamed in fruity red wine infused with roasted garlic and thyme. A green salad and hunks of crusty bread complete this postcard from summer.
Author: Martha Stewart
Zucchini and corn are the ideal summer vegetables, and play well with creamy ricotta and fresh herbs in this dish that's an easy weeknight meal that feels like a treat.
Author: Martha Stewart
Espresso paired with chocolate produces a soothing mocha custard -- delicious warm or chilled.
Author: Martha Stewart
This classic French dough is a launching pad for a bevy of baked delights ranging from eclairs and gougeres to cream puffs.
Author: Martha Stewart
Spoon into this hot breakfast full of protein, fiber, calcium, and vitamins D and B12.
Author: Martha Stewart
This quick sauce does an excellent job of tying the components of this pork chop dinner together. It's also excellent over mixed greens, or tossed with cold noodles.
Author: Lauryn Tyrell
These bright orange candied kumquats make perfect garnishes for wintertime cakes and cocktails, like the Kumquat Sour.
Author: Martha Stewart
Author: Martha Stewart