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Blanched Asparagus

Plunge asparagus into rapidly boiling water, then refresh in ice water to keep them crisp-tender and bright green.

Author: Martha Stewart

Hot Pepper Jelly

Pepper jelly makes a spicy-sweet match for soft cheeses, such as goat or Camembert (or even cream cheese) -- especially when served atop crackers or crostini. You can also use the jelly as a glaze for...

Author: Martha Stewart

Classic Rye Bread

...

Author: Martha Stewart

Turkish Delight

This jellylike sweet is traditionally flavored with rose water. When pouring the syrup into the cornstarch mixture, be careful not to let the mixture coat the sides of the pan.

Author: Martha Stewart

Stewed White Beans with Tomatoes and Rosemary

If the stew is made in advance, be sure to remove the rosemary sprig and let the beans cool before refrigerating. It should be reheated gently over medium-low heat.

Author: Martha Stewart

Fresh Mint Sauce

Serve this lively sauce alongside our Butterflied, Rolled, and Roasted Leg of Lamb.

Author: Martha Stewart

Savory Oatmeal and Soft Cooked Egg

Try a savory approach to your morning oatmeal with the addition of a soft-cooked egg and shredded cheddar cheese.

Author: Martha Stewart

Fried Zucchini

"Too much zucchini" will never be a problem again when you serve the squash as golden, crispy fritters.

Author: Martha Stewart

Muffaletta

Author: Martha Stewart

Homemade Mango Ice Cream

You can purée mangoes, as shown in the first step below, and freeze the purée to make drinks, pies, and ice cream all year long.

Author: Martha Stewart

Panko Crusted Fish Sticks with Herb Dipping Sauce

Homemade fish sticks are far superior to frozen ones -- the whole family will enjoy them.

Author: Martha Stewart

Marinated Mushrooms

To save last-minute prep time -- and allow the flavors to develop even more -- make these tangy mushrooms a day ahead. Serve them with store-bought olives and pickled hot or sweet peppers as an antipasto...

Author: Martha Stewart

Easy Peach Potpie

Capture that fleeting moment when peaches are flavor-rich and flawless with a pie that won't keep you in the kitchen. Bake them into a vanilla-bourbon nectar, top it off with a flaky round of pastry, and...

Author: Martha Stewart

Cranberry Pistachio Biscotti

This recipe for cranberry-pistachio biscotti is adapted from "Martha Stewart's Baking Handbook."

Author: Martha Stewart

Dijon Potato Salad

This mustardy potato salad is great for parties.

Author: Martha Stewart

Lemon Glazed Candied Ginger Cookies

Candied ginger brings a sweet heat to these crisp, golden cookies, while lemon gives the glaze a distinct zing.

Author: Martha Stewart

Fresh Spinach Pasta Dough

This colorful dough can be easily modified; spinach, bell pepper, carrot and beet variations are just a few options.

Author: Martha Stewart

Preserved Lemons

If giving as gifts, let recipients know to rinse lemons well before using (to remove excess salt) and to use only the rinds.

Author: Martha Stewart

Easy Celery Root and Potato Puree

This easy side dish is an impressively tasteful (and uncomplicated) addition to any holiday meal. It combines celery and potatoes into one fluffy and delicious purée.

Author: Martha Stewart

Sesame Vinaigrette

Use this sesame vinaigrette recipe to top off your favorite salad.

Author: Martha Stewart

Surprise Cookies

These delicious treats were inspired by mugs of hot chocolate topped with marshmallows.

Author: Martha Stewart

Lemon Garlic Vinaigrette

Use this recipe when making our Green Bean, Shell Bean, and Sweet Onion Fattoush.

Author: Martha Stewart

Grilled Turkey

Don't relegate turkey to the holidays-marinate and grill the breast for a satisfying warm-weather main dish. Boneless, skinless turkey breasts are seasoned with dried basil, oregano, parsley, garlic powder,...

Author: Martha Stewart

Meatloaf 101 with Mrs. Kostyra

Nothing says home cooking like meatloaf, all the better when it's an old family recipe, like this one.

Author: Martha Stewart

Beef Tacos

Beef tacos are fun to put together and delicious to eat. Fill the tortillas with lettuce and beef, then each person can add his or her favorite toppings.

Author: Martha Stewart

Chocolate Covered Strawberries

Arguably, this is the best idea for a combination anyone has ever had.

Author: Martha Stewart

Maryland Crab Cakes

A true Maryland crab cake contains as few fillers as possible, within only the freshest crabmeat in the mix.

Author: Martha Stewart

Deep Dish Apple Pie

This hearty, rustic version of the classic American dessert puts all the focus on the texture and flavor of the apple filling.

Author: Martha Stewart

Apple Dumplings

A traditional Pennsylvania Dutch dessert, these apple pastries are spiced with cinnamon and studded with raisins. Martha made this recipe on episode 708 of Martha Bakes.

Author: Martha Stewart

Apricot Tart

Slice this sweet and rich tart as thinly as possible. For best results, use tart pans that have removable bottoms.

Author: Martha Stewart

Panfried Croutons

Sprinkle these cubes into soups, or toss them into salads.

Author: Martha Stewart

Hazelnut Cookies

The deep hazelnut flavor and buttery goodness of these cookies belie their simplicity. With just five ingredients, these are some of the easiest cookies to make. Martha made this recipe on episode 704...

Author: Martha Stewart

Sage Pork Chops

With little effort and just one skillet, you'll get big applause for 15-minute pork chops. This recipe comes to us from Lisa Saffian of Burbank, California.

Author: Martha Stewart

Black Bean Cakes

Talk about "knock your socks off"! These bean cakes end up crispy and crusty on the outside, but oh-so tender and creamy on the inside. Recipe by Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast."

Author: Martha Stewart

Cabbage Pierogi

Of all the Polish dishes Martha loves, her very favorite is cabbage pierogi. The sweet cabbage filling is time-consuming to make, but well worth the effort. This recipe is from "Entertaining," by Martha...

Author: Martha Stewart

Pecan Pie Muffins

The combination of dark brown sugar, vanilla, and pecans in these muffins make them taste just like pecan pie.

Author: Martha Stewart

Basic Red Sauce

Tomato paste, red onion, and fresh basil add a hint of sweetness to this quick-cooking marinara. Pile our meatballs on spaghetti and you have a familiar favorite.

Author: Martha Stewart

Cherry Bounce

Legend has it that the cherry bounce, a drink popular in the southern United States, was one of George Washington's favorite tipples. It was originally made with brandy, but you can also use bourbon, vodka,...

Author: Anna Kovel

Sour Cream Mashed Potatoes

Forget heavy cream, cheese, or any other of those traditional mashed potato enhancers. Sour cream adds tang, body, and a rich creaminess that cannot be matched.

Author: Martha Stewart

Gateau Basque

Basque settlers first arrived in Nevada during the Gold Rush of the mid-1800s. Originally from the Pyrenees region of France, they brought with them a treasured recipe called gateau Basque, a tart that...

Author: Martha Stewart

Shiitake, Shrimp, and Snow Pea Stir Fry

This shrimp stir-fry is packed with flavor and takes only 30 minutes to cook.

Author: Martha Stewart

Pork Medallions with Orange Sauce

This citrusy pork dish is a quick and tasty dinner.

Author: Martha Stewart

Baked Polenta with Sausage and Artichoke Hearts

Here, the polenta is already made -- just bake this flavorful blend of sausage, artichokes and onions with it, and serve like a lasagna.

Author: Martha Stewart

Grilled Ham and Gruyere Cheese Sandwiches

Gruyere cheese and rye bread update this classic sandwich that serves as an excellent use of leftover ham.

Author: Martha Stewart

Eggplant Caviar

An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip.

Author: Martha Stewart

Brandy Alexander

This great brandy alexander drink recipe is courtesy of Ti Adelaide Martin and Lally Brennan, and it can be found in their recipe book, "In the Land of Cocktails."

Author: Martha Stewart

Skillet Shrimp and Orzo

This dish, inspired by paella, is simple enough for a family-night dinner but makes a pretty presentation for company, too. Cooking the ingredients in one pan allows the orzo to absorb all the wonderful...

Author: Martha Stewart

Taco Filling

Fold this Mexican-style mixture into corn tortillas for our Beef Tacos, or try it in our Classic Taco Salad, on top of sweet potatoes, or as a hearty addition to stews.

Author: Martha Stewart

Classic Yellow Cake Batter

Layer cake, cupcakes, or loaf cake? One basic batter makes all these and more. Raspberry-Cream Layer Cake, Cappuccino-Chocolate Cupcakes, and Chocolate-Vanilla Marble Cakes each use this entire batch of...

Author: Martha Stewart

Deep Dish Pizza Dough

Butter is a must for Chicago-style deep-dish pizza dough. Use it as the base for Vegetable Lovers' Deep-Dish Pizza, and the skillet variation for Skillet Pizza Diavola.

Author: Martha Stewart