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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

Wild and Brown Rice Salad

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

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

New Potato Salad with Red Wine Vinaigrette

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

Surprise Cookies

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

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

Carrot Cake with Cream Cheese Frosting

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

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

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 It was originally made with brandy, but you can also use bourbon, vodka,...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

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

Ice Cream with Rum Raisin Sauce

Serve this rich, sweet sauce warm or at room temperature over ice cream for a real treat.

Author: Martha Stewart

Sesame Vinaigrette

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

Author: Martha Stewart

Rigatoni with Tomatoes and Mozzarella

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

Freezable Macaroni and Cheese

This recipe for the kid-friendly pasta bake lets you freeze individual portions and bake them off whenever you need them.

Author: Martha Stewart

Roasted Rhubarb and Sour Cherry Compote

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

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

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

Baked Fish and Chips

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

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

Swedish Meatballs with Cream Sauce

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

Fresh Mint Sauce

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

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

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

Apple Cranberry Crumble

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

15 Minute White Bean Soup

This hearty soup is perfect for lunch or a light supper.

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

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

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

Grilled Corn, Heirloom Tomato, Avocado, and Arugula Salad

The flavors of summer come together wonderfully in this savory salad recipe. Also try:Broiled Lobster

Author: Martha Stewart

Digestive Biscuits

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

Baked Brie

This baked brie is a delicious addition to any party hors d'oeuvres.

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

Blueberry Sour Cream Pound Cake with Lemon Cream

We've dressed up our Classic Pound Cake recipe with blueberries, sour cream, and a lemon-cream topping.

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

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

Lemon Garlic Vinaigrette

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

Author: Martha Stewart

Cranberry Cobbler

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

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

Roasted Beet and Pickled Red Onion Salad

Tender, roasted beets and red onions pickled in rice-wine vinegar give this salad a distinctive flavor.

Author: Martha Stewart

Panfried Croutons

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

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

Pork Medallions with Orange Sauce

This citrusy pork dish is a quick and tasty dinner.

Author: Martha Stewart

Drunken Ribeye

Mario loves ribeye and wanted to share this tasty recipe courtesy of T-Bonz Gill & Grill in North Mrytle, South Carolina.

Author: Martha Stewart

Sweet Potato Toast 4 Ways

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

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

Easy Chicken Parmesan

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

Sweet Red Pepper Sauce

Serve this puree with our Oven-Baked Potato Pancakes.

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

Eggplant Caviar

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

Author: Martha Stewart

Mexican Corn Cakes

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