Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Author: Martha Stewart
For a lighter version of this classic dish, use crumbled turkey or chicken sausage in place of Italian sausage.
Author: Martha Stewart
Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.
Author: Martha Stewart
This healthy blend of fruits (including avocado) and salad items is a refreshing change from the usual greens.
Author: Martha Stewart
This curd can be used to fill store-bought tart shells or in a show-stopping dessert like Pavlova with Raspberry Curd and Berries.
Author: Martha Stewart
This simple yet festive layer cake gets its smooth and creamy pistachio infusion from a nut paste used to make the pastry cream.
Author: Martha Stewart
Here's a recipe so easy you can memorize it, just combine cubes of frozen mango with maple syrup or agave and lemon juice and freeze. This frozen treat is a boon for those looking to get more use out of...
Author: Lauryn Tyrell
Protein-rich sea scallops make this main dish satisfying and healthy.
Author: Martha Stewart
Traditional rum-raisin-flavored ice cream is even more dreamy when fresh bananas are added into the mix.
Author: Martha Stewart
Chilled espresso is topped with a fluffy crown of foamed milk. Sprinkle cinnamon on top for an attractive finish.
Author: Martha Stewart
Ground beef, pinto beans, and tomatoes spiced with chili powder bubble under a crunchy, gooey topping of tortilla chips and two cheeses in this quick and easy, kid-friendly casserole.
Author: Martha Stewart
Transform a familiar (and irresistible) bar snack into dinner by serving spicy chicken and a cool dipping sauce with our Potato Salad with Celery and Scallions for a side.
Author: Martha Stewart
This sweet-sour glaze is great on grilled shrimp, turkey, beef, chicken, and pork, as well as salmon. When grilling, brush glaze on all sides 2 minutes before meat or seafood finishes cooking, then brush...
Author: Martha Stewart
Layer pulled pork sandwiches with coleslaw and cucumber, both of which provide crisp, cool counterpoints to the rich meat.
Author: Martha Stewart
This tea can be made up to five days ahead and stored in an airtight container in the refrigerator.
Author: Martha Stewart
This cream is the perfect filling for mini Boston Cream Pie Cupcakes that will please any crowd.
Author: Martha Stewart
We like our applesauce muffins topped with a cream-cheese frosting.
Author: Martha Stewart
Sweeten mashed potatoes with butternut squash and enrich with garlic, butter, and half-and-half. Make this simple side ahead, then reheat when ready to serve.
Author: Martha Stewart
Chef Lidia Bastianich's simple marinara sauce from her book "Lidia's Italy in America" puts the finishing touch on her Baked Gnocchi and Gnocchi with Marinara recipes.
Author: Martha Stewart
You'll use the clay-rolling skills you learned as a child while making this simple yet impressive Palmiers cookie recipe, adapted from "Entertaining."
Author: Martha Stewart
Who doesn't love taking a bite out of lettuce wraps? Whether you serve them as a starter or the main course, this Asian-inspired recipe is absolutely delicious. Our version is made with ground turkey,...
Author: Martha Stewart
Maialino chef Nick Anderer likes to serve this spicy chicken and peppers dish family-style for everyone to share.
Author: Martha Stewart
Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.
Author: Martha Stewart
Key Limes are smaller than their larger cousins -- the standard lime -- and also sweeter, giving these cupcakes a tangy-sweet touch. Store the cupcakes in airtight containers for up to 2 days at room temperature,...
Author: Martha Stewart
To keep these cookies flaky and light, do not overmix the butter and sugars; they should be combined but not be too soft when you add the remaining ingredients.
Author: Martha Stewart
This kid-friendly recipe for turkey meatloaf muffins is packed with cheddar cheese, Worcestershire sauce, breadcrumbs, dry mustard powder, and garlic. The secret ingredient? Pickles!
Author: Martha Stewart
Warm, spicy notes of clove and nutmeg mingle with a pecan crunch in these tender cookies.
Author: Martha Stewart
Sweet-tart and spiced with cardamom and cloves, this chutney is delicious with any type of poultry or game bird, including duck and quail.
Author: Martha Stewart
Grilled shrimp cocktail is a festive and easy-to-make apppetizer for entertaining. The dipping sauce gets its invigorating flavor from horseradish and fresh orange juice.
Author: Martha Stewart
Arborio rice is not just for risotto. It has a creamy richness that's great in bakes like this Asian-inspired chicken dinner.
Author: Martha Stewart
This tasty veggie frittata is short on prep time, long on sustenance.
Author: Martha Stewart
Author: Martha Stewart
Dazzle them all at your holiday dessert table with this ethereal French meringue confection.
Author: Martha Stewart
The curry and tomato sauce here is made from the liquid the shrimp are poached in.
Author: Martha Stewart
This is the ideal pie crust for Cheddar-Crusted Apple Pie.
Author: Martha Stewart
A favorite for desserts and cake decorating, marzipan is a tasty, nutty treat.
Author: Martha Stewart
Dry mustard, ground pepper, and cayenne give these crackers some kick. For variation, try Gruyere cheese in place of cheddar.
Author: Martha Stewart
This lemony side dish gives carrots a little more sweetness with honey and a little zing from cayenne.
Author: Martha Stewart
These bars, topped with brown-sugar icing and candied ginger, are best a day or two after they are baked so the flavors have a chance to deepen.
Author: Martha Stewart
In ancient China, the soybean was considered to be one of five sacred grains, along with barley, millet, rice, and wheat. Here, in the form of tofu, the soybean shines with a little help from miso, spinach,...
Author: Martha Stewart
Flapjacks turn fancy with this yeast batter, which gives them a brioche-like texture.
Author: Martha Stewart
Take a cue from the French and bake meringues in a rainbow of colors. Crispy on the outside and chewy on the inside, they're utterly irresistible. Start with Martha's chocolate version, then try the raspberry...
Author: Martha Stewart
This turkey's crunchy, sweet crust is the result of boiling down maple syrup until it's almost crystallized and then brushing it on the bird during the last hour of cooking.
Author: Martha Stewart
These chewy cookies are gluten-free -- great for people with celiac disease or a wheat sensitivity.
Author: Martha Stewart
Lamb chops are marinated with a flavor-packed herb-and-spice paste for just 15 minutes, then given a quick turn on the grill in this easy main dish.
Author: Martha Stewart
Use this to soothe anyone suffering from the flu or a cold, or an upset stomach. It's also delicious with an Asian meal, hot or poured over ice.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan...
Author: Martha Stewart
This easy chocolate ganache tastes wonderful on our Glazed Chocolate Cake.
Author: Martha Stewart
This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary.
Author: Martha Stewart
Use this chunky tomato sauce in our Baked-Eggplant Parmesan.
Author: Martha Stewart