Browning the chicken seals in the juices and keeps the inside moist and flavorful. Serve this over our Oven-Baked Creamy Polenta.
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 simple slaw is great for picnics or backyard barbecues. Fennel updates the classic recipe by adding a sweet licorice flavor.
Author: Martha Stewart
Resist the urge to cut into this pie before it has cooled completely so the juices have time to thicken. This pie tastes even better the day after it has been baked.
Author: Martha Stewart
A one-skillet dinner, this vegetable-packed take on Swiss enchiladas makes a delicious and slightly decadent dinner. Crema and cheese are the "Swiss" parts which top layers of poblano peppers, red onion,...
Author: Greg Lofts
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
The first bite of this seemingly traditional 1950s-style cream pie is quite a surprise, with a hit of rum in both custard and piped whipped cream.
Author: Martha Stewart
A filling of custardy pastry cream is layered within the Mocha Bubble Cake. Ultra-smooth buttercream adds a rich finishing touch.
Author: Martha Stewart
This delicious recipe for Easter babka comes from the "Martha Stewart Living" television show.
Author: Martha Stewart
This easy weeknight roasted chicken breasts dish features the sweet flavors of roasted carrots, onions, and prunes. Peel carrots with a vegetable peeler; trim ends. Use a sharp knife to halve carrots lengthwise....
Author: Martha Stewart
Cozy up to homemade brisket in no time with this recipe that uses the pressure cooking function on your multicooker. With tender slices of brisket, sweet sautéed onions, and perfectly cooked carrots and...
Author: Riley Wofford
This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.
Author: Martha Stewart
A short time in the oven softens sweet apricots and intensifies their flavor. The buttery almond-and-brown-sugar topping turns golden after baking, adding a nutty crunch.
Author: Martha Stewart
This deep, rich confection topped with fudgy frosting is ideal for special occasions or simply for chocolate lovers. Martha's uses Valrhona cocoa powder; for best results, use the highest-quality ingredients...
Author: Martha Stewart
In this diner-style delight, a chocolate-wafer crust anchors a silky-smooth peanut butter and whipped cream filling. Drizzles of melted chocolate and peanut butter decorate the surface.
Author: Martha Stewart
Stir-frying is one of the quickest and easiest methods of cooking. With one pan, a little oil, and constant stirring, you can make a nutritious tofu dish.
Author: Martha Stewart
Tall and light-as-air, this three-layer chiffon cake is a strawberry lover's delight. There are three pounds of berries sandwiched between its layers, mixed into the ethereal whipped frosting, and in a...
Author: Martha Stewart
This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites.
Author: Martha Stewart
A classic bisque is prepared by pureeing the shells with the soup. It creates an intense flavor and also acts as a thickening agent.
Author: Martha Stewart
This roasted jumbo prawn recipe is courtesy of chef Jim Botscaos and can be found in his cookbook, " The New Greek Cuisine."
Author: Martha Stewart
Caramelized apples top a cake spiced with ginger, cinnamon, and nutmeg.
Author: Martha Stewart
This recipe for battered cod is courtesy of chef Cathal Armstrong.
Author: Martha Stewart
Creamy coconut takes center stage in this sweet cookie from Maury Rubin of Birdbath Bakery.
Author: Martha Stewart
Swapping out lettuce for crunchy sprouts and addinga layer of creamy avocado turns this lunch classic intoa more substantial meal.
Author: Martha Stewart
To make this dish, a horseradish-and-breadcrumb crust is patted on top of each fillet; the fillets are then broiled until golden brown.
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
This American-style vegetarian frittata uses cheddar instead of Parmesan and is spiced up with a dash of mustard and hot-pepper sauce.
Author: Martha Stewart
Pork shoulder is an inexpensive cut of meat, and since it cooks slowly at a low temperature, it is also relatively hands-off.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
These candied walnuts are the perfect complement to our Walnut-Olive-Oil Cake.
Author: Martha Stewart
Unlike most pancakes, this cardamom-scented version hailing from Finland is baked rather than fried or grilled, giving it a soft, puffed-up interior and a delicately crisp crust.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Chocolate and cherries are a match made in sweets heaven. A touch of kirsch -- brandy made from cherries -- enhances the filling for a more pronounced cherry flavor.
Author: Martha Stewart
This stunning main course is just the thing to serve for a special occasion or holiday dinner. Turkey breast is pounded thin and rolled up with a stuffing made from rye bread, cranberries, chopped pistachios,...
Author: Martha Stewart
In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor. To make a traditional version, simply replace the beef with more veal...
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
For a quick sauerkraut, we cooked packaged coleslaw mix with cider vinegar, onion, and caraway seeds. These flavors pair nicely with the pork and potatoes.
Author: Martha Stewart
These delicious cookies are bursting with raisins and chunks of tart Granny Smith apples; a drizzle of sweet glaze tops them off.
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
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
For a bit of extra flavor, add a pinch or two of chopped fresh herbs, such as dill or parsley, just before serving.
Author: Martha Stewart
This traditional Russian dessert is similar to a no-bake cheesecake. Dried-pineapple cutouts embellish this cake, but Martha sometimes uses jelly beans instead.
Author: Martha Stewart
Meet your new go-to breakfast. A light dusting of cinnamon adds just the right finish.
Author: Martha Stewart
Brown rice gives this vegetarian tofu and broccoli stir-fry a nutty flavor and hearty texture and offers up more fiber than white rice.
Author: Martha Stewart
If you prefer to make an extra-wide lattice-top crust for this blueberry pie, roll out dough to 1/8 inch thick, and cut four 3-inch-wide strips. Chill the strips until firm. Weave the strips over the filling,...
Author: Martha Stewart
Preserve fresh red currants with this tangy jam recipe from "Mes Confitures: The Jams and Jellies of Christine Ferber."
Author: Martha Stewart