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
Something like a cross between an omelet casserole and bread pudding, strata is perfect for serving a crowd at breakfast or brunch as it can be made ahead of time.
Author: Martha Stewart
Tender, roasted beets and red onions pickled in rice-wine vinegar give this salad a distinctive flavor.
Author: Martha Stewart
This wonderful recipe for pickled shrimp can be found in " Frank Stitt's Southern Table" cookbook, which is filled with delicious dishes. This makes a surprising and tasty side dish.
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
Applesauce makes these muffins extra-tender. Fresh diced apple adds a refreshing pop of flavor.
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
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
Not only do snickerdoodles taste delicious, but they also have a fun name! Finish off this classic snickerdoodles cookie recipe with a cinnamon-sugar dusting. After rolling the balls of dough in the cinnamon...
Author: Martha Stewart
Generous chunks of swordfish and salmon line up with cherry tomatoes in this easy seafood dinner recipe. Basil oil provides the extra flavor for the grilled kebobs.
Author: Martha Stewart
To make satays, you'll need bamboo skewers; soak them in water for two to three hours so they don't burn on the grill.
Author: Martha Stewart
If your beets are large, cut them down to size so that they roast more evenly--and more quickly.
Author: Martha Stewart
The balsamic glaze on these pearl onions lends a sweetness to this side dish that's perfect for Thanksgiving dinner, but easy enough for a weeknight. Serve with our Salt and Pepper Turkey.
Author: Martha Stewart
Use this candied lime peel as a garnish when you make a delicious Key Lime Tart. Special thanks to Sarah Carey for sharing these instructions.
Author: Martha Stewart
If you don't own a candy thermometer, this cake offers a good excuse to buy one. It sounds a little nitpicky, but the caramel should reach exactly 238 degrees. (Any less and the cake layers won't hold...
Author: Martha Stewart
This blend of bold flavors adds speedy savor. Make a double batch and give half to a lucky recipient.
Author: Martha Stewart
Serve these easdy potatoes with Parsley alongside our Beef Bourguignon.
Author: Martha Stewart
In this vegetarian lasagna with no-boil noodles, silky eggplant and umami-rich cremini mushrooms take the place of the meat and serve as delicious foils for three kinds of cheese: mozzarella, ricotta,...
Author: Martha Stewart
Wrapped in foil, the spiced ribs oven-cook in intense heat; the foil locks in their moisture for supremely tender results. On with the sauce and over to the grill, and they're ready.
Author: Martha Stewart
A handful of tweaks turn this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low-fat milk in the filling, and a lighter crust. Brushing the phyllo with just a small amount...
Author: Martha Stewart
This is a delicious side dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming),...
Author: Martha Stewart
Adding pre-steamed broccoli florets to soup with olive oil, pine nuts, and garlic cloves makes a complete hearty meal.
Author: Martha Stewart
This recipe for delicious braised short ribs is from the October 2007 issue of Everyday Food. To make this dish a complete meal, serve it with creamy polenta with thyme.
Author: Martha Stewart
A crack or crevice along the top of a pound cake is a good thing-especially when it's filled with a sweet Meyer lemon glaze.
Author: Martha Stewart
Feast on this rich venison dinner with red currant and cranberry sauce any time of year.
Author: Martha Stewart
Dress up pizza dough with a topping of Pecorino Romano cheese and caramelized onions to create this crowd-pleasing onion focaccia.
Author: Martha Stewart
Try this steak with our Rosemary Potatoes and Steamed Green Beans.
Author: Martha Stewart
These easy-to-make pork chops are sweet, spicy, and smoky.
Author: Martha Stewart
Author: Martha Stewart
Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.
Author: Martha Stewart
Whipping up this Thai-inspired curry is faster than waiting for takeout. The secret? Teaming quick-cooking ingredients including fresh shrimp, frozen peas, and couscous with the flavor bomb that is red...
Author: Martha Stewart
Use this recipe when making our Dried-Apricot Compote With Late-Harvest Riesling. Any fruit you choose for this recipe should be ripe but still firm.
Author: Martha Stewart
This tasty Moroccan fish tagine comes from chef Paula Wolfert, author of " Mediterranean Clay Pot Cooking."Photo courtesy of Ed Anderson.
Author: Martha Stewart
The recipe for the "glass" is essentially one for caramel. The trick is to cook it for a shorter amount of time than usual so it stays clear.
Author: Martha Stewart
Kolachkes-claimed by both Poles and Czechs-are round pastries topped with either poppy seeds, nuts, jam, or a mashed fruit mixture. Karen Maderich's heirloom recipe was a first-place winner of Martha Stewart...
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
This unbeatable blondie recipe combines the buttery flavor and chocolate chips from everyone's favorite cookies with the appealing texture of the best brownies.
Author: Martha Stewart
Try serving this refreshing salad alongside our Lasagna with Sausage and Kale for a meal that everyone will love.
Author: Martha Stewart
This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest. Martha made this recipe on episode 706 of Martha Bakes.
Author: Martha Stewart
This member of the lily family has been cultivated for more than 2,000 years. Asparagus is at its peak from February through June and is a good source of fiber, folic acid, and potassium.
Author: Martha Stewart
Author: Martha Stewart
This recipe comes to us courtesy of chef Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts.
Author: Martha Stewart
Crunchy, chewy, buttery, salty, and sweet, these addictive treats satisfy every last corner of your palate.
Author: Martha Stewart
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
This delicious soup is just three simple steps away from your dinner table.
Author: Martha Stewart
Box up these fruity and nutty biscotti with your favorite tea or coffee beans for a great gift.
Author: Martha Stewart
Make this Roast Chicken With Lemon and Rosemary for a mouth full of flavor with every bite.
Author: Martha Stewart
A chocolate cake enjoys an exalted presence when frosted with an irresistibly sweet, buttery spread. A garnish of shaved coconut takes the cake from diner counter to dinner-party finale.
Author: Martha Stewart
Pork works well with many kinds of fruit, but the subtle sweetness of fresh figs (plus port wine) makes for an especially seductive combination.
Author: Martha Stewart