Submitted by Tina Ireland of Arkadelphia, Arkansas. This bar-cookie recipe was handed down to Tina by her mother, Bette.
Author: Martha Stewart
After a brief time in a 450-degree oven, this pie bakes at 350 degrees. You'll want to use an oven thermometer to monitor the temperature. Because of the dense filling, a long cooling time is essential...
Author: Martha Stewart
This recipe for roasted chicken serves four, and there's enough leftover meat to have chicken salad the following day.
Author: Martha Stewart
This cobbler is topped with simple biscuit dough that lets the berries shine. Use blackberries or raspberries; a dash of cinnamon rounds out their flavor. Martha made this recipe on episode 704 of Martha...
Author: Martha Stewart
Use this candied lemon zest to decorate our Frozen Lemon Mousse.
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
Named after the jam-filled linzertorte that inspired them, these beautiful heart-shaped cookies are ideal for a wedding dessert buffet, Valentine's Day, or any romantic occasion. Apricot, strawberry, or...
Author: Martha Stewart
The crispy iceberg lettuce and creamy blue cheese dressing make this steak-house style salad a no-brainer side dish with your steak and potatoes dinner.From the book "Mad Hungry," by Lucinda Scala Quinn...
Author: Martha Stewart
Author: Martha Stewart
Homemade fish sticks are far superior to frozen ones -- the whole family will enjoy them.
Author: Martha Stewart
This tender pork would also be wonderful over pasta or polenta.
Author: Martha Stewart
A traditional French dish, oeufs en cocotte (or coddled eggs) makes for an elegant and nourishing breakfast.
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
Lean cuts of meat like strip steak are best cooked with a brief sear; they stay tender while taking on a crisp, smoky exterior. Here, you saute a few peppers and onions, then braise them in tomato sauce...
Author: Martha Stewart
Need an on-the-go lunch idea? This simple salad, topped with fruit, walnuts and low-fat plain yogurt, is a perfect option.
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
A streamlined take on a family-favorite that makes it even more suited for busy weeknights: a 15-minute marinade in yogurt tenderizes the chicken cutlets, while also acting as a 'glue' for crunchy panko...
Author: Shira Bocar
Fresh mint tames the heat of the jalapenos in this sweet-and-spicy jelly. Use it to cut the richness of meats and fishes like salmon and swordfish.
Author: Martha Stewart
In the venerable tradition of kitchen sink and compost cookies aka cookies with lots of (unexpected) add-ins, comes these salty-sweet treats. We use dark chocolate to balance the saltiness of the bacon...
Author: Martha Stewart
Serve these flavor-packed steaks with Tomato Salad with Olives and Lemon Zest or Marinated Zucchini with Mint.
Author: Martha Stewart
Moo shu is a sweet and savory stir-fry typically made with pork and thinly sliced cabbage and vegetables. At the table, the mixture is then tucked into thin and chewy pancake wrappers. To make this at...
Author: Shira Bocar
Stash this light but luscious soup in the freezer for a healthy homemade meal with zero effort. No can opener required.
Author: Martha Stewart
These are the easiest of all fine-chocolate confections. Once the spheres of chocolate ganache (best-quality chocolate melted with heavy cream and butter) are dusted with cocoa powder, they resemble a...
Author: Martha Stewart
Buttermilk replaces some of the usual butter in this recipe, producing a lighter texture. Before using buttermilk, always shake it well.
Author: Martha Stewart
For a less spicy broth, seed the chile before cooking.
Author: Martha Stewart
Plunge asparagus into rapidly boiling water, then refresh in ice water to keep them crisp-tender and bright green.
Author: Martha Stewart
This grilled chicken is juicy and delicious and the skin is nice and crispy, too.
Author: Martha Stewart
An added bonus of making your own dough: pizza any night of the week! Prep it on Sunday, and it'll keep in the fridge for up to three days. The flavor actually gets better over time with the slow fermentation,...
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
Dark chocolate and spices add richness to the Mexican chile sauce called mole (MOH-lay). Simmer it in a slow cooker along with chicken thighs for a warming weeknight dinner.
Author: Martha Stewart
These two-cheese (Gruyere and Parmesan) bites-originally from France-are a great appetizer to include on your dinner table for any occasion.
Author: Martha Stewart
Author: Martha Stewart
An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip.
Author: Martha Stewart
Heritage birds have, quite simply, incredible turkey flavor (making the additional expense well worth it). The skin on this bird was so crisp that it practically shattered.
Author: Martha Stewart
This dish sizzles with flavor long after summer is over.
Author: Martha Stewart
There is something about eggplant that I really love, and when you grill it, an amazing thing happens to the taste and texture that is truly delicious. Grilling adds a smoky flavor that I cannot resist....
Author: Martha Stewart
Apples spiced with cinnamon and nutmeg serve as the filling for this double-crust Thanksgiving pie. A generous sprinkling of sanding sugar before baking makes the top sparkle.
Author: Martha Stewart
This gingery pork-and-broccoli stir-fry uses pork tenderloin-it's tasty, tender, and affordable. Hone the technique by cooking each ingredient separately over super-high heat, then combining, and you can...
Author: Martha Stewart
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
This foolproof pizza dough recipe comes from Chris Bianco, the chef behind the famed Pizzeria Bianco in Phoenix, Arizona. Use it to make Heirloom-Tomato Pizza, Mortadella-and-Mozzarella Pizza, and Lemon-and-Italian-Cheese...
Author: Martha Stewart
The recipe for this delicious caramel syrup, which is a great addition to caramel cake, is courtesy of Dr. Maya Angelou and can be found in her new cookbook, "Hallelujah."
Author: Martha Stewart
In Chinese cultures, lemongrass and cilantro are considered yin ingredients -- cooling elements that are ideal on hot days. The subtle heat of ginger and chile, combined with the bright aroma of fresh...
Author: Martha Stewart
Use this icing to make the decorative petits fours with butterflies by Karen Porter of Tilly's Cakes.
Author: Martha Stewart
Baking this custard in a bain-marie (water bath) ensures that it remains light and creamy.From the book "Jamaican Cooking," by Lucinda Scala Quinn (Macmillan).
Author: Martha Stewart
This simple-to-make, hearty appetizer features goat cheese and wild mushrooms atop crisp baguette rounds.
Author: Martha Stewart
This shrimp appetizer couldn't be easier to make. Simply poach the shrimp in water, then tossed them with butter and Old Bay Seasoning, which provides the spark.
Author: Martha Stewart
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
What could make traditional red velvet cake even better? Chocolate, of course!
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