This recipe, courtesy of Lost Kitchen chef and owner Erin French, works best with narrow, long, bright-yellow zucchini.
Author: Martha Stewart
Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.
Author: Martha Stewart
These pancakes are great with syrup, sliced bananas, a smear of almond butter, or a dollop of part-skim ricotta.
Author: Martha Stewart
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
The aspic's bright color and glassy sheen will make a radiant addition to your table. Serve it topped with our Chiffonade Dressing.
Author: Martha Stewart
This apricot glaze is great on our Shallots, Shrimp, and Oranges with Apricot Glaze kebabs.
Author: Martha Stewart
This lush dessert tastes like a lemon meringue pie without the crust.
Author: Martha Stewart
Serve this colorful side dish with Marinated Flank Steak.
Author: Martha Stewart
Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.
Author: Martha Stewart
This crowd-pleasing approach to serving oysters has a little something for everyone: a classic mignonette, a spicy variation with jalapeno, and a zippy fresh horseradish sauce. Shucking your own oysters...
Author: Martha Stewart
When assembling the cake, use a new doll and wrap it in plastic before putting it in the center of the cake. Candles should absolutely not be used, because Barbie's hair is flammable.
Author: Martha Stewart
Keep this rich condiment in the refrigerator for nights when you need to elevate simply roasted chicken, steak, or fish.
Author: Martha Stewart
Our Mediterranean-style vegetarian pizza jazzes up store-bought dough with caramelized onions, zucchini ribbons, feta, Kalamata olives, and fresh mint. Each slice strikes the perfect balance between sweet...
Author: Martha Stewart
Stuffing that is to be cooked inside turkey should be warm or at room temperature; it should not be refrigerated. Be sure you are ready to stuff the turkey soon after stuffing is made.
Author: Martha Stewart
Baked inside sugar cones, these cupcakes-in-hiding combine the best aspects of an ice cream sundae (all those great toppings!) in a no-melt treat. Any leftover batter can be baked in minimuffin tins.
Author: Martha Stewart
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
Pissaladiere is a delicious French pizza that comes from "Martha Stewart's Baking Handbook." It is perfect for lunch or to serve at your next casual get-together.
Author: Martha Stewart
Both sweet and savory, this make-ahead brunch entree is stuffed with ham and Gruyere cheese and served with maple syrup. This family-friendly dish goes well with a green salad.
Author: Martha Stewart
This condiment is a blend of tomatoes and spices; make a jar and keep it in your refrigerator to add flavor to all of your sandwiches.
Author: Martha Stewart
This delicious recipe for grilled pork tenderloin is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Do as chef Chris Fischer does and cook an extra batch of the baby red beets. Toss them whole with salt, pepper, and a tablespoon of red-wine vinegar, and then serve them as an hors d'oeuvre.
Author: Martha Stewart
The sugar and sweet paprika in this rub are an ideal balance for developing a delicious seared crust on this showcase steak.
Author: Martha Stewart
An Indian-inspired spice blend adds a warm hue and gives this vegetable dish an exotic taste.
Author: Martha Stewart
Free-form creations like this simple Swiss chard galette have an appealing rustic look and taste that match the tone of the season.
Author: Martha Stewart
Serve with cooked rice or even better, warmed naan or other flatbread for scooping. This Indian vegetarian eggplant recipe doubles easily if you're serving a crowd or just love leftovers.
Author: Martha Stewart
These creamy, cheesy scones pair well with butter when they're fresh out of the oven. They also make a great vehicle for your favorite egg sandwich. Scallions and dill go into the dough and add a decorative...
Author: Martha Stewart
Before making this dish, read our handy instructions on how to make chicken paillards.Lemon segments give this dish great flavor. To segment the fruit, cut away all the peel and white pith. Then slice...
Author: Martha Stewart
This dough can also be used for Coconut-Lime Oatmeal, Peanut Butter and Cherry, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.
Author: Martha Stewart
These delicate, crumbly cookies hail from France's Normandy region and are delicious plain, dipped in dark chocolate, or sandwiched with jam. Once you have a handle on the basic recipe, try adding almonds,...
Author: Martha Stewart
Use this classic balsamic vinaigrette to add zest to salads.
Author: Martha Stewart
With three shades of chocolate, these cakes are as pleasing to the eye as they are to the sweet tooth.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
A classic grunt is a dumpling-topped fruit dessert that's cooked on the stove. Ours is made with blackberries and raspberries and dollops of ginger-spiked dumpling batter.
Author: Martha Stewart
Our version of the Italian classic Spaghetti with Bolognese Sauce includes ground pork. If you'd like to skip the pork; just use an additional pound of ground beef for this pasta dish.
Author: Martha Stewart
Chile rellenos are often fried; these peppers are filled with spiced rice and baked.
Author: Martha Stewart
Everything you love about a loaded baked potato in one addictive appetizer! The classic toppings of sour cream, scallions, bacon, and cheddar form a stellar dip for potato chips. Serve the winning combo...
Author: Martha Stewart
Sweeter and smokier than regular roasted red bell peppers, piquillos form an ideal shell for tangy, creamy goat cheese speckled with scallions and mint-the perfect appetizer
Author: Martha Stewart
This can be a base for many soups and stews, and when making our Caribbean Bouillabaisse.
Author: Martha Stewart
This recipefor canned tomatoes provides an ideal way to enjoy the taste of peak-of-the-season tomatoes once summer is gone. The tomatoes are peeled, seeded, and fit into jars, which are then processed...
Author: Martha Stewart
Applesauce creates a moist texture in baked goods, as proven by this coffee cake. We made our own applesauce (one of the best ways to use up bruised apples) by stewing McIntosh apples in apple cider.
Author: Martha Stewart
Marsala and thyme turn humble chopped chicken liver into an even more enticing crowd-pleasing spread for crackers during a Passover gathering
Author: Martha Stewart
Freshly brewed espresso amps up the rich pastry cream that's piped into these delicate puffs. Martha made this recipe on episode 611 of Martha Bakes.
Author: Martha Stewart
Use day-old bread in this decadent dessert recipe from Cheryl and Griffith Day, owners of Savannah's Back in the Day Bakery, for best results. If you don't have any on hand, dry out fresh bread in the...
Author: Martha Stewart
Use this lobster stock as a base for dishes such as seafood chowder, bisque, stew, and risotto.
Author: Martha Stewart
For breakfast or for dinner, there's nothing like a simple cheese omelet. This American diner style-omelet recipe is quick and easy to make and very satisfying.
Author: Martha Stewart