This stunner is a naturally gluten-free cake that has a smooth, ultra-rich texture. Packed with decadent dark chocolate and espresso, it's like the mocha latte of your dreams in dessert form. And we haven't...
Author: Martha Stewart
Use this recipe when making our Orange and Jicama Salad.
Author: Martha Stewart
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 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
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 dessert is as sweetly comforting as pulling on a sweater on the first chilly fall day. It features cinnamon dumplings that are generously drizzled with warm, golden apple-cider syrup. They're easy...
Author: Martha Stewart
Create two delicious dishes in one. Reinvent the classic duo by baking fluffy mashed potatoes into the middle of meatloaf.
Author: Martha Stewart
The addition of frozen corn gives this sweet and savory bread some texture.
Author: Martha Stewart
The batter for this coffee cake recipe is much like that for a biscuit; chilled butter is cut in rather than creamed, which produces an uber-tender crumb. This recipe was developed by Emily Donahue for...
Author: Martha Stewart
We have news for you. That supermarket mint chip ice cream with the nuclear-green color? It doesn't have any mint leaves in it. It has mint oil or fake mint flavoring, and that nasty color comes from artificial...
Author: Martha Stewart
This simple and light shrimp dish is great when served with crusty bread, pasta, or polenta. For an extra kick, season shrimp with a pinch of cayenne.
Author: Martha Stewart
This warm and comforting dish is the epitome of fall flavors.
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
Fresh peach puree transforms a vanilla-base into the perfect warm-weather treat.
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
Add plenty of earthy, citrus flavor to whole turkey breast with fresh flat-leaf parsley, sage, and orange zest. A delicious gravy is made with chicken stock and orange juice for dressing.
Author: Martha Stewart
Leeks grow in abundance in Normandy, in northern France, where the alliums are celebrated for their ability to transform even the simplest dish into something spectacular. Take chicken Normande, a multi-layered...
Author: Martha Stewart
These vegetables, roasted with garlic, are a scintillating side dish.
Author: Martha Stewart
A whole chicken is an easy, efficient weeknight meal when roasted at high heat on a bed of vegetables. Mustard adds a welcome tang to the recipe.
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
Mango, lime juice, cilantro, and coconut give this chicken salad tropical flavors. Yogurt replaces the usual mayonnaise for a lighter dish.
Author: Martha Stewart
Dim the lights when you flambé this strawberry-brown-sugar-rum sauce over crepes tableside. It makes for one spectacular and delicious dessert.
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
Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Pepper Jack cheese and a combination of black beans and corn tortillas give this meatless...
Author: Martha Stewart
Coddling is a gentle steaming method that yields a tender egg. The eggs are cooked individually in coddling cups-ceramic cups with screw-on lids available at kitchen-supply stores. Four-ounce baby-food...
Author: Martha Stewart
This old-fashioned American cake is baked in a cast-iron skillet. Peaches give the cake a moist texture; the almond topping makes it crunchy
Author: Martha Stewart
This recipe comes to us courtesy of chef Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts.
Author: Martha Stewart
This recipe is part of the Mad Hungry: TV Dinners menu. See the article for freezing instructions.
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
In this hearty lasagna, an herbed ricotta mixture and Bolognese sauce, thick with ground sirloin and veal, are layered with noodles and baked. This lasagna was designed for a deep-dish baking pan. You...
Author: Martha Stewart
Ready for a risotto master class? Our test kitchen's foolproof recipe turns out perfectly al dente rice with a rich, creamy sauce every time. Lemon zest and juice, plus plenty of fresh parsley, give it...
Author: Martha Stewart
This recipe for strawberry meringue buttercream from "Martha Stewart's Baking Handbook" is the perfect frosting for White Cupcakes.
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
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
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
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
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
This delicious fall salad is full of dramatic colors, bright flavors, and contrasting textures.
Author: Martha Stewart
This meringue is used for our Pavlova with Fresh Red Fruits. It will produce a meringue that is crisp on the outside and chewy on the inside.
Author: Martha Stewart
Serve this sauce with Commander's Palace Bread Pudding Souffle.
Author: Martha Stewart
Cooking the pasta and the broccoli together makes this easy salad even simpler.
Author: Martha Stewart
This recipe is also delicious served the next day fried until golden in a bit of olive oil.
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
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
This mouthwatering Italian recipe for gnocchi with tomato sauce was adapted from Martha Stewart Living, February 2004.
Author: Martha Stewart
This refreshing salad really perks up winter lunches and dinners.
Author: Martha Stewart