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
Our rice salad, which can be served chilled or at room temperature, includes three types of the grain -- wild, brown, and brown basmati -- as well as tomatoes, cucumber, celery, onion, and peppers. Any...
Author: Martha Stewart
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
No mayo here! Boiled new potatoes are smashed and tossed with red-wine vinegar, lemon, and olive oil while still warm, then finished with parsley and oregano for a fresh, herby take on the classic.
Author: Martha Stewart
These delicious treats were inspired by mugs of hot chocolate topped with marshmallows.
Author: Martha Stewart
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
This Carrot Cake with Cream Cheese Frosting recipe is from reader Julie Haifley of Washington, D.C. It's a classic combination that works for a number of occassions, like Easter.
Author: Martha Stewart
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
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 It was originally made with brandy, but you can also use bourbon, vodka,...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
This shrimp stir-fry is packed with flavor and takes only 30 minutes to cook.
Author: Martha Stewart
Serve this rich, sweet sauce warm or at room temperature over ice cream for a real treat.
Author: Martha Stewart
Use this sesame vinaigrette recipe to top off your favorite salad.
Author: Martha Stewart
Tomatoes are at their peak in the summer -- toss them with mozzarella cheese, vinegar, olive oil, and parsley for a quick pasta sauce.
Author: Martha Stewart
This recipe for the kid-friendly pasta bake lets you freeze individual portions and bake them off whenever you need them.
Author: Martha Stewart
This intensely sweet-tart condiment is as versatile as it is vivacious. Sour cherries pack a punch, and keep their color when roasted with rhubarb and a splash of orange juice. Use it as a topper on a...
Author: Martha Stewart
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
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
A family favorite, that's fish and chips. This oven-baked recipe pairs maximal flavor with minimal effort -- the oven does the work. Use cod or your favorite flaky white fish.
Author: Martha Stewart
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
These meatballs, drizzled with cream sauce, are light, juicy, and quick to disappear. You can also serve them as a main course, with mashed potatoes, lingonberry sauce, and quick-pickled cucumbers.
Author: Martha Stewart
Serve this lively sauce alongside our Butterflied, Rolled, and Roasted Leg of Lamb.
Author: Martha Stewart
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
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
Honeycrisp apples have a firm texture that holds up well during baking; Macoun, Empire, or Fuji are other good choices. Fresh (or frozen) cranberries contribute flavor as well as some juice; do not substitute...
Author: Martha Stewart
This hearty soup is perfect for lunch or a light supper.
Author: Martha Stewart
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
Candied ginger brings a sweet heat to these crisp, golden cookies, while lemon gives the glaze a distinct zing.
Author: Martha Stewart
The combination of dark brown sugar, vanilla, and pecans in these muffins make them taste just like pecan pie.
Author: Martha Stewart
The flavors of summer come together wonderfully in this savory salad recipe. Also try:Broiled Lobster
Author: Martha Stewart
Our take on the British classic calls for a touch of brown sugar and a combination of whole-wheat and all-purpose flour, creating lightly sweet cookies with the perfect crunchy-tender texture. They make...
Author: Martha Stewart
This baked brie is a delicious addition to any party hors d'oeuvres.
Author: Martha Stewart
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
We've dressed up our Classic Pound Cake recipe with blueberries, sour cream, and a lemon-cream topping.
Author: Martha Stewart
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
Nothing says home cooking like meatloaf, all the better when it's an old family recipe, like this one.
Author: Martha Stewart
Use this recipe when making our Green Bean, Shell Bean, and Sweet Onion Fattoush.
Author: Martha Stewart
Take advantage of fresh cranberries while they're plentiful. This homey creation takes just minutes to make and would be a festive treat throughout the holiday season.
Author: Martha Stewart
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
Tender, roasted beets and red onions pickled in rice-wine vinegar give this salad a distinctive flavor.
Author: Martha Stewart
Slice this sweet and rich tart as thinly as possible. For best results, use tart pans that have removable bottoms.
Author: Martha Stewart
This citrusy pork dish is a quick and tasty dinner.
Author: Martha Stewart
Mario loves ribeye and wanted to share this tasty recipe courtesy of T-Bonz Gill & Grill in North Mrytle, South Carolina.
Author: Martha Stewart
Swap toast for taters! Go gluten-free with roasted slices of sweet potato you can make ahead and reheat in the toaster oven. These toasts are nutrient-dense and you can make them even healthier with one...
Author: Martha Stewart
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
A favorite dish, these easy cheesy, breadcrumb-coated chicken cutlets are quickly cooked on the stovetop, then topped with mozzarella and broiled on a bed of tomato sauce. Serve them over pasta or with...
Author: Martha Stewart
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
An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip.
Author: Martha Stewart
Cotija, also known as queso anejado, is a crumbly, aged white cheese; look for it in specialty food stores or Latin markets. Feta cheese can be used in its place. Serve with Ponzu-Braised Chicken or our...
Author: Martha Stewart