A good Pan-Fried Steak can stand on its own, but sometimes a sauce gives it that extra oomph. To make this quick and easy pan sauce, you need just two ingredients: a liquid and a thickener, such as red...
Author: Martha Stewart
Let nothing go to waste. Use the juice from your roasted lamb, along with a few key ingredients, to make a delicious gravy.
Author: Martha Stewart
When asparagus stalks are at peak-season freshness in the spring, asparagus with Hollandaise sauce is a classic pairing worth revisiting. In Martha's easy-to-make version, the normally fussy sauce comes...
Author: Martha Stewart
Fresh peach puree transforms a vanilla-base into the perfect warm-weather treat.
Author: Martha Stewart
Our at-home version of the Mexican classic tacos al pastor pairs spicy pork tenderloin with sweet pineapple on the grill.
Author: Martha Stewart
Sauteed cranberries add a tasty surprise to this cornbread. They go into the baking pan first and are covered with batter. When the bread is turned out, the berries make a glistening topping. Candied ginger...
Author: Martha Stewart
Stewing the collard greens a few hours ahead of time allows their flavor to deepen.
Author: Martha Stewart
Flourless chocolate cake is a crumbly and dense classic everyone loves. This version gets subtle coffee flavor from espresso powder used in the batter and in a rich, creamy dark-chocolate glaze served...
Author: Martha Stewart
Easy-to-make and easy to use, use this super-versatile condiment on cheese plates or mix it with savory ingredients like chopped parsley, olive oil, and red-pepper flakes to make a relish for grilled steak...
Author: Sarah Carey
This salad pairs bitter endive and arugula with apples and walnuts in a honey-mustard dressing. Don't forget the goat cheese.
Author: Martha Stewart
Cut down on your cook time with this simple, spatchcocked version of a Thanksgiving classic.
Author: Martha Stewart
Freshly squeezed orange juice adds another layer of flavor and sets this otherwise classic margarita apart.
Author: Martha Stewart
This light ad airy orange chiffon cake is simply delicious. This recipe for orange chiffon cake packs plenty of orange flavor using zest and juice and goes perfectly with a warm cup of tea.
Author: Martha Stewart
The perfect dessert: traditional Passover sweets that are crunchy on the outside, moist and chewy on the inside. And did we mention they're easy to make?
Author: Martha Stewart
This Roasted Winter Squash and Apple Soup is the an amazing fall dish, with both savory and sweet tastes mixing together for the perfect flavor profile. This recipe has been adapted from Dr. Andrew Weil's...
Author: Martha Stewart
Don't fear the risotto; this creamy restaurant favorite is easy enough, if you follow our simple steps.
Author: Martha Stewart
Pecans work well in this recipe, but you can substitute your favorite nut.
Author: Martha Stewart
The name of these buttery cookies comes from the word "polvo," which means dust in Spanish, and refers to their cinnamon-sugar coating, as well as the cookie's crumbly texture.
Author: Martha Stewart
Crab sandwiches are delicate, so we prefer thin brioche toast with just crab, soft lettuce, a bit of creme fraiche, and some avocado.
Author: Martha Stewart
Cooking the pasta and the broccoli together makes this easy salad even simpler.
Author: Martha Stewart
Here's how Martha makes a steakhouse-worthy baked potato, replete with crispy skin and fluffy interior. Her favorite topping? A classic combination of bacon, Cheddar, sour cream, and chives.
Author: Martha Stewart
Add a bit of green goodness to basic mac and cheese with fresh spinach, stirred into the sauce until just wilted.
Author: Martha Stewart
These turnovers make a great weeknight dinner. Just pop them straight from the freezer into the oven, and serve with your favorite tomato sauce.
Author: Martha Stewart
Cooking your own chickpeas heightens the flavor of this dish. Cooking 3/4 cup of dried beans will yield enough for the stew. If you use canned, be sure to drain and rinse them.
Author: Martha Stewart
This wonderful recipe for basic shortbread can be used to make Black-and-White Triangles, and Candied Ginger Shortbread Wedges.
Author: Martha Stewart
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
For the best texture, use regular, not natural, peanut butter.
Author: Martha Stewart
Feast on this rich venison dinner with red currant and cranberry sauce any time of year.
Author: Martha Stewart
This healthy spinach salad recipe comes from Alison Vanek of White Plains, New York.
Author: Martha Stewart
Whether you choose the soft and creamy version or the firmer, set rendition, polenta makes a wonderful side dish for hearty fall and winter meals.
Author: Martha Stewart
A touch of dried rosemary gives sweet glazed carrots some herbal depth.
Author: Martha Stewart
Cannellini beans are full of fiber and protein. Collards, rich in vitamins A and K and calcium, are in the cancer-fighting cruciferous family. Parmesan rind -- don't toss it! -- lends an incredibly rich...
Author: Martha Stewart
Use to make Northern Fried Chicken from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."
Author: Martha Stewart
Brussels sprouts take well to stir-frying in this quick weeknight dinner recipe. Here, their sweet and earthy flavor is a good complement to shrimp.
Author: Martha Stewart
Check our recipe for Roast Beef with Caramelized Shallots and use leftovers for this sandwich.
Author: Martha Stewart
Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.
Author: Martha Stewart
Author: Martha Stewart
A taco bar lets guests select their favorite fillings and fixings, choosing from chicken, pork, lettuce, radishes, cilantro, cheese, sour cream, salsas, and a squeeze of lime.
Author: Martha Stewart
Bake these over-sized sweet potato fries and mix them with chili powder and sugar for zing.
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
Don't let the sinister name throw you -- these bacon-wrapped dates couldn't be more delicious. Martha takes them to the next level by stuffing the dried fruit with pungent Stilton.
Author: Martha Stewart
Making this traditional Southern candy works best on a dry day; too much humidity prevents it from setting. For best texture, work quickly when scooping the candy. If it's setting too quickly, stir in...
Author: Martha Stewart
Perhaps the most famous quiche, Lorraine is named for its region of origin in France. The classic recipe contains no cheese, only eggs, cream, and thick chunks of slab bacon, perfect for a family-friendly...
Author: Martha Stewart
These tart squares use lemon and dried cranberries instead of fresh, so you can make them for dessert any time of year.
Author: Martha Stewart
For a fluffy cake, it's important to use milk that's at room temperature -- it keeps the butter from curdling.
Author: Martha Stewart
Author: Martha Stewart